Cherry Marinated Beef with Roquefort Polenta and Corn Salsa
- Makes: 4 servings
- Prep 10 mins
- Marinate 3 hrs
- Grill 16 mins
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.
- For marinade: 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, fiber (g) 3, sat. fat (g) 14, chol. (mg) 175, carb. (g) 30, sodium (mg) 804, vit. A (IU) 923, Fat, total (g) 40, Potassium (mg) 976, vit. C (mg) 41, cal. (kcal) 689, pro. (g) 52, calcium (mg) 50, iron (mg) 7