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Thrill of the Grill: Beef

May 24, 2018

Thrill of the Grill – Beef

By Angie Sutton, www.momsapronstrings.com


Father’s Day is just around the corner and the annual question I pose to my kiddos is, “What would you like to get your father for his special day?” The youngest like to create special artwork they know their dad treasures. The older children prefer to select something he enjoys to use which is typically a grill-related gift packaged with one of his favorite cuts of beef. They like to create their own rubs and put them in containers he can use all summer.


Rubs, Marinades and Sauces

My favorite cut of beef is the ribeye, plain and simple. Maybe a bit of salt and pepper just before grilling. Jeff prefers the KC strip steak but appreciates experimenting with various rubs and marinades. He typically combines the ingredients, rubs both sides and even the edges of the steak and then lets is soak up the flavors for a couple of hours in the refrigerator. Holding the salt until after your steak is cooked can produce a juicier steak.


Jeff’s Favorite Rub


2 Tbsp. ground black pepper

2 Tbsp. paprika

1 Tbsp. granulated garlic

1 Tbsp. dill seeds

1 Tbsp. granulated onion

1 Tbsp. coriander

1 Tbsp. ground (cayenne) red pepper


1. Mix all ingredients together and use immediately or store in an airtight container.


Simple Pepper Rub

This rub tastes amazing with freshly ground black pepper! Reduce the cayenne if you like a bit less heat.


1/2 tsp. ground black pepper

1 tsp. ground white pepper

1 tsp. ground (cayenne) red pepper

1 tsp. onion powder

1/2 tsp. salt


1. Combine all ingredients in a large plastic re-sealable bag.

2. Cut the corner from the bag and carefully empty the contents into a small bowl.

3. Rub into your steak prior to grilling.

Apron Strings Tips: This makes about 4 teaspoons of rub, enough for four-to-five pounds of steak. Store unused rub in an airtight container.


Simply Marinade for Steak

Double or triple depending on amount of steak. Use multiple bags to ensure steak has room to soak up the goodness of the marinade.


1/2 c. vegetable oil

2 T. dried oregano

1/2 tsp. dried mustard

1/2 c. soy sauce

1/3 c. freshly squeezed lemon juice

2 garlic cloves, finely minced

1 tsp. coarse salt

1 tsp. ground black pepper


1. Combine all ingredients in a large plastic re-sealable bag.

2. Place steak in bag and toss gently to coat. Refrigerate overnight.

3. Grill.


Getting Creative with Steak

                This gal loves ribeye, medium-well done, but occasionally we get creative with other beef main dishes on the grill. A couple of our favorites are cheesesteak pizza and steak and eggs. Slice your top sirloin crosswise on the diagonal for the best result.


Grilled Cheesesteak Pizza

The best way to make this pizza is to grill an extra sirloin steak the day or two before. Shortcut the pizza dough with premade artisanal crust or flatbread. Depending on your pizza crust size, this may make two pizzas. Monterrey Jack or Pepper Jack cheese are great substitutions for provolone and cheddar.


1/2 lb.-to-1 lb. cooked and thinly sliced top sirloin steak

1 Tbsp. olive oil

1 roasted red bell pepper, sliced

1⁄2 medium yellow onion, sliced

1 (14.5-oz.) can diced tomatoes, drained

1⁄2 Tbsp. dried oregano

2 pizza crusts

2 Tbsp. pizza sauce

1/2 c. shredded provolone cheese

1/2 c. shredded cheddar cheese


1. In a cast iron skillet over medium heat, let olive oil heat up 3 minutes. Add red bell pepper, onions and diced tomatoes and cook until onions are soft and translucent. Remove from heat and evenly sprinkle with oregano; set aside.

2. Roll pizza dough out onto a pizza stone and place stone on the grill. Cook for 2 minutes and flip the crust over to cook an additional two minutes. Crust will be golden brown. Leave on stone on grill.

3. Spread a tablespoon of pizza sauce across the crust. Then spread red bell pepper mixture on top. Lay sirloin pieces evenly across the top and sprinkle both types of cheese over that.

4. Close grill lid and lower heat. Leave on grill for up to 5 minutes, or until cheese is melted. Remove, let rest for a few minutes and then slice.

Apron Strings Tips: For the easiest and best tasting roasted red peppers, pick them up in the condiment aisle at the grocery store.


Steak and Eggs

This is a conservative four-serving recipe so we typically double it. This is the perfect chance to try out your cast iron skillet on the grill! We enjoy using the KC strip steak for this one.


1/2 lb.-to-1 lb. cooked and thinly sliced KC strip steak

2 Tbsp. unsalted butter

8 large eggs

Salt and pepper, to taste.


1. Preheat grill to medium high. Add a tablespoon of butter to each cast iron skillet and place them on the grill grate. Let skillets heat up for a few minutes. Break four eggs into skillet and season with salt and pepper to your liking. Cook until the eggs are cooked to your liking.

2. Divide warm steak strips among plates and top with cooked eggs.

Apron Strings Notes: If you enjoy bell peppers and onions, toss a few in a pan on the grill with a bit of olive oil and cook until the onions are translucent, then top the dish with this garnish.

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