AUDIO: Brooke German, Iowa Beef Council.
This is the second of a two-part segment on grilling.
The Iowa Beef Council’s Brooke German explains that while hamburgers and steaks are still popular, there seems to be a change in grilling trends.
German says that today’s beef is much more lean and versatile in different diets.
Brooke also shares the temperatures you want to make sure you are cooking your beef to.
There are also a lot of great recipes online through the Beef It’s What’s for Dinner.com website.
So, what is Brooke’s favorite cut on the grill?
Now to share my favorite beef grilling recipe. It is for cheesesteak sandwiches.
- 2 pounds Bottom or Top Round Roast, sliced thin. Several stores already have thin sliced beef.
- 1 Vidalia onion
- 1 Bell Pepper
- 1 can Mushrooms drained. Sliced or pieces and stems.
- 2 sticks butter
- 4 Sandwich rolls
- 1-2 quarts beef broth
- Sliced Provolone cheese
- 1 large foil pan
- Large foil flat pan
- 1 large loaf foil pan
- Various seasonings. Personal preference.
4 hours to one day before preparing sandwiches, marinate the beef in a gallon Ziploc bag. Do so by adding spices, and a cup of water to mix spices together. Then add beef, and cover with water. Rotate meat every hour or two.
Slice up onion, and pepper.
Heat up grill to medium heat.
Sear beef over medium heat for a minute per side at maximum.
Place beef in large foil pan. Cover with broth, and heat over direct heat for 45 minutes to an hour.
With about half an hour to go, add butter, onions and peppers to loaf pan and place over direct heat. Once butter is melted and onions and peppers are soft, add mushrooms and heat indirect just off heat source.
Slice, butter and place sandwich rolls in broiler oven until toasted, or toast on grill if desired.
After beef is tender, remove meat from broth and place on flat pan. Place over direct heat and cover with sliced provolone cheese.
Serve on toasted rolls.