Beef Recipes ...

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SMOKED PRIME RIB aka LIP-ON RIB-EYE

1 lip-on Rib-Eye (9 to 12 pounds)
1/2 cup Balsamic Vinegar
1 to 2 tablespoons kosher salt
1 tablespoon dried chopped garlic
1 tablespoon coarse or cracked black pepper
1 tablespoon dried rosemary, crushed

Rub the roast all over with the balsamic vinegar and season with each of the seasonings to taste. Smoke at 230 F. degrees to 250 F. degrees for about 4 hours or until it reaches an internal temperature of 140 F. degrees for medium rare or longer if desired. Slice to order and enjoy.

Grilled Sirloin Steaks with Cherry Tomato and Corn Relish

For the tomato and corn relish:
2 ears corn, grilled
1 pint cherry tomatoes, halved
1/4 cup diced red onion
10 fresh basil leaves, chopped
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
Salt to taste
Freshly ground black pepper
For the steaks:
4 top sirloin steaks, about 8 to 10 ounces each

For the tomato and corn relish:

Cut the corn from the cob and place it in a mixing bowl. Add the cherry tomatoes, red onion, basil, sugar, vinegar and olive oil. Season to taste with salt and pepper. (This can be made in advance and stored in the refrigerator for up to 2 days. The relish can be served sold or at room temperature.)

For the steak:

Preheat the grill to high. Season the steaks with salt and pepper. Cook the steaks on the hot grill to the desired doneness, about 5 to 7 minutes per side for medium rare. Serve the steaks topped with the relish.
This recipe serves: 4.      

And if you don’t like this one try this: that I stole from Stu Carptenter

Blue Cheese Steak by Stu
3 pounds  tenderloin beef -- (3 to 4)
3/4 pound  good sliced bacon -- more as needed
1/2 cup  teriyaki sauce
1/2 cup  red wine
1 tablespoon  good balsamic vinegar
6 cloves  roasted garlic
2 green onion -- white and 1" green, minced
1 tablespoon hickory salt
Fresh cracked black pepper to taste
4 ounces  blue cheese -- crumbled
1/2 cup  mayonnaise
2/3 cup  sour cream
1 1/2 teaspoons  Worcestershire sauce

Combine, teriyaki sauce, red wine& balsamic vinegar, garlic and green onion. Pour mixture over beef and allow to marinate for at least 30 minutes turning at least once. Wrap tenderloin in bacon, securing with toothpick if needed. Place tenderloin on hot grill for 15 minutes, turning 4 times move to medium grill and cook for 30 to 40 minutes longer, turning 4 times, removing at 130 degrees internal temp. Salt and pepper beef at this time, if desired.
Allow to set for approximately 5 to 10 minutes before slicing. Be sure to leave bacon on when slicing.

In a saucepan over low heat, combine the bleu cheese, mayo, sour cream and Worcestershire sauce. Stir until smooth and creamy and serve over the sliced tenderloin.

Save the marinade, mince some roasted garlic and added a little more of each ingredient to the marinade.

I then put it in a saucepan with a sprig of rosemary and small red potatoes and let them simmer while the meal cooked. Be careful because garlic and bleu cheese can be overpowering for some.

Grilled Flank Steak with Apple Barbecue Sauce

Apple Barbecue Sauce

6 onion buns split

6 tomato slices

6 purple onion slices

Leaf lettuce

Kosher salt and coarsely ground black pepper

Place the flank steak in a zip lock bag or a glass-baking dish. Pour 1/2 cup Apple Barbecue Sauce over the steak. Squeeze all the air out of the bag and seal of cover dish, and chill in the refrigerator for 8 hours or over night.

Remove the steak from the marinade, discarding the marinade. Grill over medium hot coals, covered for 6 to 7 minutes per side for medium rare or to desired doneness.

Cut steak on a bias across the grain into thin strips. Serve on rolls with tomatoes, onions and lettuce. Drizzle with remaining sauce. Season with salt and pepper.

Makes 6 sandwiches.

Apple Barbecue Sauce

1/2 cup apple jelly

1-8 ounce can tomato sauce

1/4 cup sweet rice wine vinegar

2 tablespoons apple juice

1 teaspoon grated fresh ginger

1 teaspoon Louisiana hot sauce

1/2-teaspoon sea salt

Place all of the ingredients in a small saucepan; bring to a boil, stirring until smooth. Reduce heat, and simmer, stirring occasionally for 20 to 25 minutes. Cool.

Makes 1 1/2 cups.

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