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Cherry Marinated Beef with Roquefort Polenta and Corn Salsa
Marinate: 3 hrs
Grill: 16 mins
Ingredients
- 4 beef tenderloin or ribeye steaks, , cut 1-1/2-inches thick
- 1/2 cup frozen cherry-apple juice concentrate, thawed
- 1/2 cup olive oil
- 1 - 2 tablespoons freshly ground black pepper
- 1 tablespoon snipped fresh rosemary
- 1 clove garlic, minced
- Roquefort Polenta (see recipe center)
- Sweet Corn Salsa (see recipe center)
Directions
1. Trim fat from steaks. Place meat in a large resealable plastic bag set in a shallow dish.
For marinade:2. In a small bowl, stir together juice concentrate, oil, pepper, rosemary and garlic. Pour over meat; close bag. Marinate in refrigerator for 3 hours.
3. 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.)
4. 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.
