Beef Sirloin Tri Tip Steak Grilled

Grilling Beef Sirloin Tri Tip


Beef Sirlon Tri Tip is cut off of the top sirloin or hip portion of a cattle. A very tender and flavorful cut that can be grilled or roasted and is a butcher's prized cut for its variety of uses.

Beef Sirloin Tri Tip Steak about 1.5 lbs.

Choose a nicely trimmed Tri Tip steak that has been well trimmed and has had all silver skin removed. Also if you are not sure of which way the grain of the beef runs, ask your butcher to lightly mark the grain with a knife mark so you can tell which way to correctly slice it after its been cooked. Always allow the meat to reach room temperature before cooking to allow for the most tender steaks. While your grill is preheating, liberally season with your choice of dry rubs ( I like Montreal Steak Seasoning from McCormick). Also rub with a light coating of olive oil. Place steak directly onto a preheated grill and cook on a medium flame setting for 3-4 minutes. Give the steak a 1/4 turn without flipping to achieve criss cross grill marks and cook for another 3-4 minutes. Flip the steak over and repeat the process. Turn front or rear burner off and place steak over the shutoff burner. Close lid and allow to slow cook for an additional 5-10 minutes or until desired doneness. Remove from grill and allow to rest for 5 minutes before slicing. Be sure to slice across the grain. Serve with a fresh garden salad.



CORNED BEEF AND GUINNESS DRAUGHT FOR ST. PATRICK'S DAY

DON'T FORGET THE GUINNESS

To get in the spirit of St. Patrick's day don't forget to grab some Guinness Draught ! Add one can to your corned beef simmer for some added flavor and some Irish Spirit!
What most people don't realize is that Guinness is not that much higher in calories per 12 oz. serving than the average light beer. Enjoy your Guinness with a smile while your corned beef is simmering away. At 125 calories per 12 oz. serving compared to your typical 110 calorie 12oz. light beer it is slightly higher in carbohydrates but much higher in flavor.
Add 1 can Guinness draught per 1 corned beef brisket to your St. Patrick's Day simmered meal. Remember don't boil but slow simmer your corned beef for several hours for best results.

How to Make Chicken Breast Florentine

Boneless Skinless Chicken Breast Florentine


   Chicken breast florentine is an easy dish which can be prepared in little time. Purchase enough boneless skinless chicken breast to serve your party, 1 boneless breast half per person. If you don't have sharp knives at home ask your butcher to butterfly the breasts to create a stuffing pocket. Lay the breasts out on a cutting board opened up to expose the pocket.  Place one thin slice of mozzarella cheese inside the pocket. Next place just enough baby spinach inside the pocket to be able to fill yet still fold over.

Butterflied Boneless skinless chicken breast halves with mozzarella cheese and baby spinach

Fold the chicken breast over and secure using butcher twine. 2 ties per breast should be sufficient.



The chicken can now be lightly seasoned with salt and pepper. Preheat a large skillet or saute pan and add 3 tablespoons of extra virgin olive oil. Add the chicken to the pan and lightly brown on both sides. Remove from heat and place into a glass baking dish. Cover with your choice of tomato sauce, tomato soup, or cream of mushroom soup. Cover and place into a preheated 350 degree oven to finish. Bake for 40 minutes. Serve with white or brown rice.












Easy Braciole Instructions Using Thin Sliced Top Round Steak

How to make Beef Braciole


   Beef braciole is a classic Italian dish which can be prepared many different ways. This recipe uses thinly sliced top round steak which is an inexpnsive cut of beef from the hind leg. If you can't find this particular cut in your grocer's meat case, ask the butcher if he can cut it for you between 1/4 and 1/8 inch thick. It needs to be thin enough to roll. If you don't have any kitchen twine ask the butcher if he will give you some or if it is available for sale.

Thinly sliced top round steak for braciole

    Lay the beef flat on a cutting board and season the top side with Italian style breadcrumbs, grated Parmesan or Romano cheese, freshly chopped (or dried) parsley, fresh (or dehydrated) garlic, and black pepper.

Thin Sliced Top Round steak seasoned for braciole


Beginning with the edge nearest you roll steaks tightly in a forward motion. When completely rolled use butcher twine to secure. You will need 2 to 3 ties per piece depending on the size.


At this point your braciole is ready for cooking. Preheat a large sauce pot or dutch oven on top of the stove over medium heat. Add 3 tablespoons extra virgin olive oil. Place the meat in the preheated pan and turn several times until the meat is browned on all sides. Cover the meat completely with your favorite tomato sauce. To cook on top of stove, reduce heat to low and cover. Allow to cook on low heat for 2 to 3 hours until braciole is nice and tender. To cook in dutch oven cover and place into a preheated 325 degree oven for 2 to 3 hours. Serve with wour favorite pasta and garlc bread.