** Grilling Tips ** From Haverhill Beef

Beef Marinating Tips . . . .

A marinade is a seasoned mixture that adds flavor and in some cases tenderizes. Marinades are commonly used with thin cuts, such as steaks. Grilling, broiling and braising are some of the cooking methods that can be used for cooking your marinated beef.

ALWAYS marinate in the refrigerator, NEVER at room temperature.

Less tender steaks should be marinated at least 6 hours in a tenderizing marinade such as Italian dressing or salsa. Marinating longer than 24 hours may result in a mushy texture.

If a beef marinade is to be used for basting or served as a sauce, reserve a portion of it before adding the raw beef. WARNING: Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil before it can be used as a sauce. NEVER save and reuse a marinade.

GRILLED ROSEMARY RUBBED CLUB SIRLOIN STEAKS

Prep Time: 5 Minutes
Cook Time: 15 to 18 Minutes
Ready in: about 20 to 23 Minutes Minutes
Makes 4 servings

Ingredients:
4 boneless club sirloin steaks, cut 1 inch thick
2 teaspoon rosemary
1/4 teaspoon cracked black pepper
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Directions:
1. Preheat grill to medium heat.

2. In a small bowl, mix together the salt, pepper, rosemary, onion powder and garlic powder.

3. Sprinkle both sides of boneless club sirloin steaks with the mixture above; press firmly into beef.

4. Place the steaks on the grill grid and grill, uncovered, for about 15 to 18 minutes for medium rare to medium doneness, turning occasionally.

GRILLED BEEF BLADE STEAK WITH RED WINE SAUCE

Prep Time: 20 Minutes
Marinating Time: 30 Minutes to 2 Hours
Cook Time: 10 Minutes
Ready in: 1 Hour to 2 Hours and 30 Minutes
Makes 4 servings

Ingredients:
4 blade steaks
1/4 cup balsamic vinegar
2 strips lemon zest
1 teaspoon basil
1 teaspoon thyme
1 teaspoon rosemary
1/4 cup soy sauce
3/4 cup red wine
1/4 cup sugar

Directions:
1. Combine the vinegar, lemon zest, basil, thyme, rosemary, soy sauce, red wine and and sugar together in a saucepan. Simmer over medium heat for 10 minutes.

2. Pour 3/4 cup of the wine mixture into a resealable bag. Add steaks to bag, seal well. Turn to coat steaks and marinade in the refrigerator for 30 minutes to 2 hours.

3. Strain remaining wine mixture, pour back into sauce pan and cover. Place the mixture in refrigerator while steaks marinade.

4. Preheat grill to medium heat.

5. Place steaks on grill over medium high coals. Grill for 4 minutes per side for medium-rare, turning once.

6. While steaks are cooking bring the wine sauce to a simmer for 5 minutes to reheat.

7. Serve steaks with sauce.

GRILLED BONELESS CHICKEN BREASTS WITH ORANGE-RASPBERRY GLAZE

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready in: 20 Minutes
Makes 4 servings

Ingredients:
2 lbs. boneless skinless chicken breast
Orange-Raspberry Glaze:
1/4 cup raspberry preserves
1/4 cup orange marmalade
2 teaspoons fresh rosemary, minced
1 small shallot, finely chopped
2 cloves garlic, finely chopped
3 tablespoons balsamic vinegar
1 teaspoon thyme

Directions:
1. Preheat grill to medium heat.

2. In small bowl, combine raspberry preserves, orange marmalade, shallot, garlic, vinegar and ginger until well blended.

3. Grill boneless-skinless chicken breasts, turning occasionally and brushing with glaze, 15 minutes or until meat thermometer inserted in center registers 170°F. Note: Do not brush during the last 5 minutes of grilling.

GRILLED MARINATED BONELESS PORK CHOPS

Prep Time: 5 Minutes
Cook Time: about 16 Minutes
Ready in: about 26 Minutes WITHOUT marinating time
Makes 4 servings

Ingredients:
4 pork boneless chops cut about 1 1/2 inches thick
2 cups dry red wine
4 bay leaves
2 tablespoons fresh minced rosemary
2 teaspoons sugar
1 1/2 teaspoons thyme
1 1/2 teaspoons ground coriander
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
salt to taste
pepper to taste
olive oil

Directions:
1. In a resealable plastic bag, make the marinade mixture by combining the red wine, bay leaves, rosemary, thyme, coriander, nutmeg, and cloves.

2. Place in the plastic bag each pork and marinate about 8 hours in the refrigerator, turning occasionally.

3. Pre-heat grill to medium heat.

4. Remove each pork chop from the plastic bag; drain and pat dry. NOTE: Discard marinade.

5. Season each pork chop with salt and pepper and lightly brush with the olive oil.

6. Grill the each pork chop for 6 to 8 minutes on each side.

7. Remove from grill and serve.

DID YOU KNOW?: Haverhill Beef's meat packages are made from the fresh, high quality meats you would buy from our display cases. Never put up and frozen; always packed when ordered. The meat packages are suitable for freezing.

Haverhill Beef stocks its deli with the finest quality products which are brought in fresh several times a week. All our deli meats and cheeses are cut fresh to order so you get the freshest product with the best flavor.

Having a party, reunion or family gathering?

Try one of Haverhill Beef's deli platters. We have various sizes to fit every occasion. All of our deli platters are made fresh to order for guaranteed satisfaction.