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Celebrate With Beef On the Grill

Published on: 12:54PM May 27, 2011
By Sara Brown
Nothing starts a celebration like the sizzle of beef on the grill! If you’ve been watching our Farm Journal recipe site, Anna’s Country Kitchen, you’ve seen several beef recipes posted this month. Yes, May is National Beef Month! 
But this weekend, I’m going to try something new. Here’s a recipe I found on the Missouri Beef Industry Council’s website:

Teriyaki Kabobs

  • 1/3 c soy sauce
  • 2 tbsp extra virgin olive oil
  • 1 tsp brown sugar
  • 1 garlic clove, minced
  • 1 tsp ground ginger
  • 1 tsp seasoned salt
  • 1-1/2 pounds lean boneless sirloin steak, cut into 1-1/4 inch cubes
  • 12 whole fresh mushrooms
  • 1 large green pepper, cut into wedges
  • 12 cherry tomatoes
  1. In a bowl combine soy sauce, oil, brown sugar, garlic, ginger and salt, mix well. Pour half of the marinade into a large resalable plastic bag or shallow glass container; add beef and turn to coat. Seal or cover. Refrigerate a few hours to overnight (no longer than 24 hours).
  2. Cover and refrigerate remaining marinade.
  3. Once meat is marinated, pat steaks dry and discard unused marinade. On metal or soaked bamboo skewers, alternate meat, mushrooms, green pepper, onion and tomatoes.
  4. Grill uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until beef reaches desired doneness.
Doesn’t that sound wonderful? I’ll cook some of these up over the weekend and give you a report on Tuesday. If you have a favorite recipe, beef or otherwise, you would like to share with us, you can post it right on our website. We’d love to share them with our readers.
And a sneak peek, June is National Dairy Month! Any recipe requests or suggestions?