Jan Norris: Food and Florida

Food, Restaurants, Recipes and Pre-Disney Florida

Jan Norris: Food and Florida header image 1

Moose on Fire: Grilled Steak Recipe for Tailgate Party or Alternate Thanksgiving

November 24th, 2009 · 1 Comment

Are you turkeyed out yet? Crying fowl? Gobble your last bite of bird?

Fear not: it’s Debbie Moose, our intrepid grill gal to the rescue with beef on the coals.

Sizzling Citrus Grilled Steak Recipe for a Tailgate Touchdown

…Or, for those who just are tired of Thanksgiving turkey

By Debbie Moose, columnist

debmoose-mug

Debbie Moose

 In the heart of football season, if the grill did not exist for the tailgate, it would have been necessary to invent it. If you’re going to cook before kickoff, the grill is totally the way to go.

Unfortunately, many fans think no farther than burgers and dogs. Oh, ye of little faith – don’t you want to support your team better than that? Some great marinated beef will better show your dedication. Toss together this easy recipe from my book, Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home, and feed your victory.

Hot Tip: When tailgating, be sure the grill – whether gas or charcoal – is completely cool before putting it back in your vehicle. Never dump hot coals in a trash can – it’s a fire hazard – or on grass where someone could step on them.

Sizzling Citrus Grilled Steak

(Begin recipe to marinate meat at least 4 hours before cooking.)

  • 5 tablespoons soy sauce
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1 tablespoon sugar
  • 3 cloves garlic, thinly sliced into ovals
  • 1/2 large red onion, thinly sliced into rings
  • 3 to 4 pounds flank steak

In a small bowl, combine the soy sauce, lemon juice, lime juice and sugar. Stir until the sugar is dissolved. Stir in the garlic and onion.

Score the steak lightly on both sides with a sharp knife. Place in a large container or large zipper-top plastic bag. Pour in the marinade and shake to coat the meat. Marinate in the refrigerator at least 4 hours or up to overnight.

Prepare a charcoal or gas grill for direct cooking. Remove meat and onions from the marinade (discard the marinade). Grill the meat and onions about 5 minutes per side, or the steak is to rare or medium rare, 135 to 145 degrees on an instant-read thermometer. Slice thinly and serve warm or at room temperature.

Makes 6 to 8 servings.

This recipe is from Debbie Moose’s Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home (Harvard Common Press, 2007). It would make a great holiday gift for anyone who grills or tailgates.

Tags: Holiday cooking · Moose on Fire: A Gal and a Grill · Recipes: What's Cooking!

1 response so far ↓

Leave a Comment