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You can beef-up your grill cuts with a great marinade, or rub. I have a few tips and recipes for you today from Chef Scott Popovic, corporate chef for the Certified Angus Beef ® brand.
They shared some information on the choice cuts of beef, what the best marinades and rubs are, and some recipes to go with it.
Marinades and spice rubs help broaden the repertoire of any master griller, giving beef a new look and taste the whole family will enjoy. Start with these basic tips to match the right cut with the best seasoning method:
- Spice rubs are commonly used to quickly impart flavors and should be used on beef cuts more tender in nature – think flat iron and top sirloin.
- Add your spice rub just before grilling, as the salt in the rubs will slowly pull the moisture out of the beef. There’s no need for hours of preparation; just add your rub and go.
- Marinades are liquid seasonings with an acid base (like lemon juice or vinegar) that infuse flavor and help tenderize meat. The flank steak performs well with a marinating touch.
- Most often, a marinade is applied to meat and refrigerated for several hours. Be sure to keep food safety in mind, by marinating in the fridge and discarding extra marinade after the beef is put on the grill.
- The length of marinating time varies, depending on the amount of acid used and the type of beef you choose. More acidic marinades require less time with the meat because they quickly tenderize and impart flavors.
Top Sirloin – this more traditional steakhouse cut is well-suited for the grill. It’s a versatile choice that fares well as a conventional steak or adds fun to any gathering when cubed and served as a kabob or satay. Try adding a new twist with a Mediterranean rub, featuring a soft blend of spices. Coffee, as one of the main ingredients, enhances the beef’s naturally rich, robust flavor.
Mediterranean Spice Rub
Ingredients:
1 tablespoons hand crushed rosemary
1 1/2 tablespoons thyme
1/2 tablespoon coffee
1/2 tablespoon sea salt
1/2 tablespoon cracked black pepper
How to make it:
Combine all ingredients and rub on beef just before grilling or cooking. Makes about 4 tablespoons, enough for 2 pounds of beef.
Flank steak – this thinner cut of beef easily handles bold marinades and distinct seasoning profiles. It’s best served when cooked to medium rare (145° F) and thinly sliced against the grain of the beef, much like common fajita meat. It’s a lean cut excellent for grilling, and a favorite of many as a versatile and economical cut. Give a totally new flavor to your flank this grilling season with a delicious blueberry marinade.
Blueberry Marinade
Ingredients:
1 pint blueberries
1/3 cup red wine vinegar
1/4 cup peanut oil
2 tablespoons honey
1 teaspoon cayenne pepper
How To Make It:
Combine all ingredients in blender, mix well. Place beef in zipper locking plastic bag and pour marinade over steak, marinate overnight in refrigerator.
Makes 2 cups
Flat iron – as the second-most tender cut of beef, this relatively new cut is a hit among both amateur and experienced grillers. It originates from the chuck and is also known as the “top blade.” It only requires a little salt and pepper but is perfect for a little pizzazz. Pair it with a quick marinade or rub – like the Asian spice rub – to impart great flavor, but stay away from long marinades used to tenderize.
Asian Spice Rub
Ingredients:
2 tablespoons dry chopped chives
1 tablespoon dry minced garlic
1/2 teaspoon cracked black pepper
1 teaspoon sea salt
1 teaspoon dry ground ginger
Instructions
Combine all ingredients. Rub mixture into beef just before grilling or cooking. Makes about 4 tablespoons, enough for 2 pounds of beef.
Makes about 4 tablespoons
Recipe(s) and images provided by Certified Angus Beef, LLC
