Brandied Beef Tri Tip
Brandied Beef Tri Tip roast is a great way to make this cut of beef shine. Tri Tip, as it’s popularly known, comes from the bottom tip of the sirloin. It derives its name from its triangle shape and that it is at the very bottom tip of the sirloin. Tri tip is rich in meaty flavor and lower in fat than other cuts, it is also very tender and a great candidate for grilling. Originally a California cut of beef where it is the king of the grill, it has made its way east to the whole United States. Longer is better when marinating tri tip, as well as for allowing it to rest once it comes off the grill; it will be worth the wait. As the Brandied Beef Tri Tip Roast is grilled on indirect heat, you can use the active grill burners to make Grilled Asparagus, which is always a great complement to grilled beef. A Wilted Arugula Salad is a lovely appetizer to serve before the Brandied Beef Tri Tip, accompanied by a dry, robust red wine like Malbec, Sangiovese or Cabernet Sauvignon.
Prep Time: 15 minutes. Marinating Time: 8 hours or longer. Grilling Time: see Preparation steps 5 through 9. Serves 4.
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Korean Flanken Short Ribs
Korean Flanken Short Ribs makes great use of less-familiar flanken short ribs in a gochujang-forward marinade/sauce. This recipe utilizes the flanken style of short rib, a thin cut about 1/2-inch thick, which cuts across the rib bones, so each slice contains a few pieces of bone. This is a popular cut for short ribs for a kalbi-style Korean barbecue. While formerly available mainly at Asian specialty stores, they are now more readily available at many supermarkets; you can also request this cut from the butcher. Korean Flanken Short Ribs may also be made with lamb shoulder blade chops and bone-in pork steaks substituting for the flanken short ribs; any of these cuts of meat will yield very satisfactory results with this recipe. While the ribs are grilling, the zesty and colorful marinade is transformed into a sauce to be served with the grilled meat. Enjoy Korean Flanken Short Ribs with Broccoli al Limone on the side and a dry red wine. As an aside, refrigerate leftover sauce in an airtight container and substitute for ketchup as a burger topping; it’s amazing and your burgers will thank you.
Prep Time: 20 minutes, Marinating Time: 8 hours or longer, Cooking Time: 10 minutes. Serves 2.
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Miso Sherry Skirt Steak
Miso Sherry Skirt Steak delightfully uses a lighter marinade to allow tender skirt steak to shine. White miso, while lighter than other types of miso, still pack a punch of umami flavor; it’s a good choice to start your miso adventure in cooking. For Miso Sherry Skirt Steak, white miso is unusually paired with dry sherry and lemon to wonderful effect in the simply prepared marinade. The Miso Sherry Skirt Steak picks up so much of its deep, subtle flavor during the long marinating time from the surprisingly light, yet extremely effective marinade. The short prep time and brief grilling time makes this dish perfect for a weeknight dinner; prep it the night before and you’re ready to go for dinner the next day. Serve Miso Sherry Skirt Steak with Broccoli al Limone on the side, accompanied by a Zinfandel or Pinot Noir and enjoy.
Prep Time: 30 minutes plus 24 hours marinating time, Grilling Time: 15 minutes. Serves 2 to 4.
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Three Mustards Flat Iron Steak
Grilled Three Mustards Flat Iron Steak is an excellent way to prepare one of the most tender cuts of beef. Flat Iron Steak is cut from the top blade in prime shoulder of the steer; butchered to remove the connective tissue, it is well-marbled, and extremely tender and flavorful and great for grilling. When flat-iron steak meets our tasty marinade made with three different types of mustard: dry mustard powder, Dijon mustard and the whole grain Old Style/Country mustard, it is a match made in heaven, especially when the balance of the marinade is combined with heavy cream to make a delicious sauce. Make Grilled Three Mustards Flat Iron Steak the star of your next dinner, serve it with Simple Sauteed Snow Peas and a crusty loaf of bread, accompanied by a robust Old Vine Zinfandel or Cabernet Sauvignon.
Prep Time: 30 minutes plus 24 hours marinating time, Grilling and Resting Time: 25 minutes. Serves 2 to 4.
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Miso Sake Grilled Beef
Miso Sake Grilled Beef combines elements from Japanese cooking in a surprising and very flavorful marinade for beef. Mild white miso and dry sake serve as the base for the marinade, enhanced by the other ingredients; basting the beef while on the grill with the marinade further adds to its flavor. Beef top round or London Broil are the cuts recommended for Miso Sake Grilled Beef, though eye of round or bottom round would work equally well. Start your meal off with an Heirloom Tomato Caprese Salad, then move on to Miso Sake Grilled Beef with Grilled Asparagus or green beans on the side; accompany your main course with a dry red wine, like a Primitivo or a Sangiovese.
Prep Time: 15 minutes, Refrigeration Time: 24 hours or longer, Cooking Time: 20 minutes. Serves 2 to 4.
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Grilled Flat Iron Steak
Extremely tender, Grilled Flat Iron Steak is best seasoned simply and grilled to rare or medium-rare perfection. We season the steak with just four ingredients which will lend subtle flavor and a delicious finish to it without obscuring the wonderful flavor of the steak. Serve Grilled Flat Iron Steak with Roasted Peppers Italian Style and either Chimichurri or Aleppo Pepper Chimichurri, as pictured, accompanied by a full-bodied Old Vine Zinfandel or Cabernet Sauvignon.
Prep Time: 10 minutes, Total Time: 30 minutes, plus marinating time. Serves: 2
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Balsamic Red Wine Marinade
Balsamic Red Wine Marinade is ideal for marinating leaner cuts of beef, such as eye of round or top round, and lamb. An overnight or longer marinating time will really allow the deep flavors of our Balsamic Red Wine Marinade to permeate and tenderize the meat. In preparing this recipe, we cut the meat into fillet steaks for one version and kabobs for the other, as pictured. Serve Balsamic Red Wine Marinade fillet steaks or kabobs as a main course, preceded by a Wilted Arugula Salad, and accompanied by a robust Old Vine Zinfandel or Cabernet Sauvignon.
Prep Time to prepare the marinade: 10 minutes, Prep Time prior to cooking: 15 minutes. Total Time: 40 minutes plus overnight marinating time. Yields Balsamic Red Wine Marinade for 1 ½ to 2 lbs. boneless beef or lamb.
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Lemon Soy Marinade for Beef
Lemon Soy Marinade for Beef enhances the flavor of thinner cuts of beef, like skirt steak, eye of round and rib eye steak by permeating the beef while marinating. Using readily-available ingredients, fresh-tasting Lemon Soy Marinade for Beef is very easy to prepare. Basting the beef with the marinade while grilling will keep it nice and juicy too. Serve the grilled beef with sautéed onion to which you’ve added a few tablespoons of the marinade and allowed to cook into and flavor the onions. Pair this tasty grilled beef and sautéed onions with a Pinot Noir or dry Zinfandel, accompanied by Easy Yummy Brussels Sprouts for a delightful meal. Enjoy!
Prep Time: 15 minutes, Total Time: 15 minutes. Provides enough marinade for up to 2 pounds of beef.
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Go-To Marinade for Beef
Go-To Marinade for Beef uses readily-available ingredients and is very easy to prepare. It enhances the flavor of the cut of beef without masking it. The marinade keeps the beef nice and juicy during cooking, particularly if you baste the beef with the marinade while grilling. Serve with Asian Marinara Yellow Squash and pair them with a Pinot Noir or Merlot. Trust us, this will become the Go-To Marinade for Beef at your house.
Prep Time: 15 minutes, Total Time: 15 minutes. Provides enough marinade for up to 2 pounds of beef.
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Dad’s Special Beef Marinade
Vito’s Dad had his own special marinade for beef and here it is: Dad’s Special Beef Marinade! Dad’s Special Beef Marinade was use primarily for London Broil, whether done in the broiler (traditional) or on the grill. This very simple marinade is great for London Broil, petit filets or rump steaks; the 24-hour marinating period really lets the flavors permeate these less-marbled cuts of beef and bloom when the meat is grilled. Just remember to marinate the beef well-ahead of the grilling. After grilling to the desired level, we recommend medium rare, tent the beef with foil and let it rest for 5 minutes on the cutting board, prior slicing and serving. Serve your grilled beef with Green Beans Marinara, Asian Marinara Yellow Squash or Grilled Asparagus accompanied with a dry red wine.
Prep Time: 10 minutes, Marinating Time: 24 hours, plus grilling and rest time for the beef. Serves: 2
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