NEWS

Recipes showcase beef

Staff Writer
Mount Shasta Herald

Grilled Steaks in Cilantro-Olive Paste

  • 1/2 cup fresh cilantro
  • 3 ounces pitted black olives
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 clove garlic

Steak, 1 1/2-inches thick (sirloin, top round, rib eye, T-bone, New York strip or tenderloin)

Add first six ingredients to a food processor and puree, making a paste.

Generously coat the steaks and allow them to come to room temperature.

Start grill and warm it until it is medium-hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Using the hand test, the grate will be hot enough when you can hold your palm five inches above it for no more than three seconds.

Sear the steaks for 3 minutes on each side directly over the flame with the lid down.

Move steaks to the part of the grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120 to 140 degrees, about 15 to 25 minutes depending on the size of the steak.

Remove the steaks to a platter and tent loosely with foil, allowing steaks to rest 5 minutes before serving.

Makes 1 to 2 servings.

(Recipe from "The Farmer and the Grill," by Shannon Hayes.)

Meatballs

  • 2 pounds ground Indian Valley Beef
  • 2 eggs
  • 1 cup dry bread crumbs
  • 1/4 cup finely chopped onions
  • 1 1/2 teaspoons salt
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 2 tablespoons dried parsley flakes

Mix all ingredients, except bread crumbs.

When combined well, gradually add bread crumbs to mixture.

Form into 1-inch balls. Place on ungreased 15-by- 10-by-1-inch pans in single layers.

Bake at 400 degrees for about 15 minutes or until no longer pink, turning frequently.

Meatball Sauce

  • 2 cups ketchup
  • 1 cup finely chopped onions
  • 1 1/2 cups packed brown sugar
  • 1/2 teaspoon garlic salt
  • 1 tablespoon liquid smoke
  • 2 tablespoons dried parsley flakes

Cook sauce ingredients over low heat until onions are tender.

Pour over meatballs and heat in 350 degree oven for 30 minutes until heated thoroughly.

Serve as appetizers or as sub sandwiches.

Makes 8 to 12 servings.

Peoria Journal Star