Tangy Lime Grilled Top Round Steak

    

Ingredients

The Marinade:

1. 1/4 cup fresh lime juice
2. 2 tablespoons brown sugar
3. 2 tablespoons vegetable oil
4. 1 tablespoon Worcestershire sauce
5. 3 large cloves garlic, crushed

Instructions

1. Combine lime juice, sugar, oil, Worcestershire and garlic in small bowl.  Place beef steak and lime mixture in food-safe plastic bag; turn steak to coat.  Close bag securely and marinate in refrigerator 6 hours or overnight; turning occasionally.
2. Remove steak from marinade; discard marinade.  Place steak on grill grate over medium heat.  Grill, uncovered, 8 to 9 minutes for medium rare (145°F) doneness, turning occasionally.  (Do not overcook.)
3. Carve steak into thin slices. Season with salt and pepper, as desired.

Garlic-Herb Crusted Beef Roast

Makes 6 to 8 servings

Ingredients

Instructions

1. Heat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
4. Carve roast into thin slices; season with salt and black pepper, as desired.

Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce

    

Instructions

1. Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
2. Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
3. Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
4. Place kabobs on grill grate over medium heat. Grill, covered, about 7 to 9 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve with dipping sauce.