SUMMER GRILLING TIPS FROM THE GEORGIA BEEF BOARD
Harness the Power of the Grill
Grilling, a form of dry heat cooking, is one of the most exciting and healthy ways to enjoy beef, whether you are cooking on a gas or charcoal grill. Here are some ways to maximize your grilling pleasure.
3 Easy Steps to Grilling Beef
Step 1: Prepare gas or charcoal grill according to manufacturer's directions for medium heat.
Step 2: Remove beef from refrigerator and season with herbs or spices as desired. Place on cooking grid.
Step 3: Grill according to chart, turning occasionally. After cooking, season beef with salt, if desired.
The chart below will guide you in how to prepare specific cuts of beef on the grill, including temperature and time for the weight and thickness of your cut. Click here for more information on grilling with Direct or Indirect Heat.
Grilled Beef Sirloin & Farmer's Market Skewers
1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)
1 medium yellow squash, sliced (1/2-inch)
1 medium zucchini, sliced (1/2-inch)
1 small red onion, cut into 1/2-inch thick wedges
8 medium mushrooms
1 tablespoon Dijon-style mustard
1 tablespoon olive oil
Mustard-Thyme Glaze:
2 tablespoons Dijon-style mustard
2 tablespoons apricot preserves
1 teaspoon lemon juice
1/2 teaspoon dried thyme leaves
Instructions
Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 45 seconds, stirring once. Brush on beef steak.
Alternately thread vegetables onto four 12-inch metal skewers.
Combine mustard and oil; brush on vegetables.
Place steak and skewers on grid over medium, ash-covered coals.
Grill steak, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until tender, turning occasionally.
Carve steak; season with salt. Serve with vegetables.
Nutrition information per serving: 296 calories; 11 g fat (3 g saturated fat; 5 g monounsaturated fat); 62 mg cholesterol; 362 mg sodium; 15 g carbohydrate; 2.5 g fiber; 36 g protein; 10.0 mg niacin; 0.8 mg vitamin B6; 1.8 mcg vitamin B12; 3.2 mg iron; 39.6 mcg selenium; 6.4 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of fiber and iron.
The
Beef Checkoff Program was established as part of the
1985 Farm Bill. The checkoff assesses $1 per head on
the sale of live domestic and imported cattle, in
addition to a comparable assessment on imported beef
and beef products. States retain up to 50 cents on
the dollar and forward the other 50 cents per head
to the Cattlemen's Beef Promotion and Research
Board, which administers the national checkoff
program, subject to USDA approval.