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Cherry Marinated Beef with Roquefort Polenta and Corn Salsa
- Makes: 4 servings
Meaty ribeye steaks are marinated in cherry juice concentrate, garlic, and rosemary and then grilled to perfection in this main-dish recipe.
beef tenderloin or ribeye steaks, , cut 1-1/2-inches thick
frozen cherry-apple juice concentrate, thawed
freshly ground black pepper
snipped fresh rosemary
clove garlic, minced
Roquefort Polenta (see recipe center)
Sweet Corn Salsa (see recipe center)
Trim fat from steaks. Place meat in a large resealable plastic bag set in a shallow dish.
In a small bowl, stir together juice concentrate, oil, pepper, rosemary and garlic. Pour over meat; close bag. Marinate in refrigerator for 3 hours.
Drain meat. Discard marinade. For a charcoal grill, arrange medium coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack over drip pan. Cover; grill for 16 to 20 minutes for medium-rare (145 degrees F) or 20 to 24 minutes for medium (160 degrees F) or until desired doneness, turning halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Cover and grill as above.)
To serve, on each warm plate, place a scoop of polenta in middle of plate and top with steak. Top with a spoonful of corn salsa. Makes 4 servings.
(Cherry Marinated Beef with Roquefort Polenta and Corn Salsa )
Servings Per Recipe 4, chol. (mg) 175, sat. fat (g) 14, fiber (g) 3, sodium (mg) 804, Potassium (mg) 976, calcium (mg) 50, cal. (kcal) 689, vit. A (IU) 923, iron (mg) 7, pro. (g) 52, carb. (g) 30, vit. C (mg) 41, Fat, total (g) 40