Grill once, dine twice
Grilling once to dine twice — a smart way to use the grill, and an easy way to enjoy two deliciously different meals.
Here’s how. Take two perfect partners — beef and onions — and grill twice the amount you need for one meal. Enjoy half — save half!
For each bonus meal, just add a few simple ingredients. Grilled burgers and onion slices become a yummy pasta supper, while steaks with red onion wedges make a spectacular salad — each ready in minutes.
Beef on the Grill
“Trim visible fat from steaks before grilling to help prevent flare-ups.
“Grill beef over medium heat. Too-high heat can cause the exterior to char before the interior is cooked. Charring or overcooking beef is not recommended.
“Use an instant-read thermometer inserted horizontally into the side of steaks and burgers to check for doneness. The thermometer will register 145°F for medium rare, 160°F for medium doneness.
“Always cook burgers to medium doneness (160°F), turning occasionally with a spatula – no pressing, please!
“Turn steaks occasionally with tongs. Forks pierce the meat, and flavorful juices are lost.
Tasty Onion Tips
“Onion slices and wedges are perfect for grilling. Simply brush with olive oil, sprinkle with salt and pepper, a favorite herb or prepared seasoning blend, and grill over medium heat.
“For grilling, cut onions 1/2 inch thick to help keep slices together, and for easy turning with a spatula.
“Onions can be divided into two categories: fresh and storage. Thin, light-skinned fresh onions are available March through August. Storage onions, harvested in early fall, are marketed through April. Both are available in yellow, red and white.
“The higher water content in fresh onions gives them a mild taste ideal for enjoying raw or grilled.
For recipes, cooking tips and nutrition information, visit: BeefItsWhatsForDinner.com and onions-usa.org
Beef Top Loin Steaks with Balsamic Red Onion Relish
Total preparation and cooking time: 35 to 40 minutes
4 boneless beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)
1/2 cup balsamic vinegar
2 teaspoons garlic-pepper seasoning
2 medium red onions, each cut into 12 wedges
2 medium yellow squash, cut lengthwise in half
2 medium zucchini, cut lengthwise in half
2 tablespoons olive oil
2 teaspoons garlic-pepper seasoning
1 teaspoon chopped fresh oregano or thyme
Salt
1. Bring vinegar to a boil in small saucepan. Reduce heat; simmer 6 to 8 minutes or until reduced by half. Set aside.
2. Press 2 teaspoons garlic-pepper seasoning evenly onto beef steaks.
3. Soak four 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining 2 teaspoons garlic-pepper seasoning.
4. Place steaks in center of grid over medium, ash-covered coals; arrange onions and squash around steaks. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill squash 8 to 12 minutes and onions 12 to 15 minutes or until tender, turning occasionally.
5. Remove onions from skewers; toss 1/2 of onions with 2 tablespoons reduced vinegar, oregano and salt, as desired. Carve 2 steaks into slices. Serve with onion mixture and 1/2 of squash; season steak and squash with salt, as desired. Cover and refrigerate remaining 2 steaks, onions, squash and reduced vinegar to use in Grilled Beef & Onion Salad.
Makes 4 servings.
Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Place steaks and vegetables on grid as directed above. Grill steaks, covered, 11 to 15 minutes for medium rare to medium doneness, turning occasionally. Grill onions, covered, 13 to 16 minutes and squash, covered, 7 to 11 minutes or until tender, turning occasionally.
Grilled Beef & Onion Salad
Total preparation and cooking time:
about 15 minutes
2 leftover grilled boneless beef top loin (strip) steaks
1/4 cup olive oil
2 tablespoons leftover reduced balsamic vinegar
1 large clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 leftover grilled squash halves, cut into 3/4 -inch pieces
Leftover grilled red onion wedges
8 cups mixed salad greens
Salt and pepper
1. Whisk oil, vinegar, garlic, salt and pepper in small bowl until blended. Set aside.
2. Arrange squash and onions over greens. Carve steaks into slices; season with salt and pepper, as desired. Arrange over salad. Drizzle vinaigrette over salad; toss.
Makes 4 servings.
Cook’s Tip: Garnish with shaved or shredded Parmesan cheese, crumbled blue cheese or croutons, if desired.
Grilled Onion Cheeseburgers
Total preparation and cooking time: 35 to 45 minutes
2 pounds ground beef
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic
2 large yellow or white onions, cut into 1/2 -inch thick slices
1 to 2 tablespoons vegetable or olive oil
Salt and pepper
4 white or whole wheat hamburger buns, or Kaiser rolls, split
3 ounces crumbled or shredded cheese (such as blue cheese, smoked mozzarella, goat cheese, feta)
1. Combine ground beef, thyme and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into eight 1/2 -inch thick patties. Brush both sides of onion slices with oil.
2. Place patties and onion slices on grid over medium, ash-covered coals. Grill patties, uncovered, 11 to 13 minutes to medium (160°F) doneness until no longer pink in center and juices show no pink color, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally and brushing with oil. Season patties with salt and pepper, as desired.
3. Top burgers with desired cheese about 1 minute before removing from grill. Place cheese-topped burgers on bottom of each bun and top with 1/2 of grilled onions. Close sandwiches. Cover and refrigerate remaining 4 burgers and onions to use in “Meatballs” & Pasta with Grilled Onions & Fresh Tomato Sauce.
Makes 4 servings.
Cook’s Tip: Any type of sliced cheese may also be used to top burgers, including Cheddar, Swiss, provolone or Gouda.
“Meatballs” & Pasta with Grilled Onions & Fresh Tomato Sauce
Total preparation and cooking time: 20 to 25 minutes
4 leftover grilled burgers
3 tablespoons olive oil
Leftover grilled onion slices, cut in half
3 cups chopped fresh tomatoes
1/2 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 1/2 cups uncooked regular or whole wheat penne pasta
Salt and pepper
Shredded Parmesan cheese
1. Cut each burger into 6 equal pieces. Heat oil in large nonstick skillet over medium heat; add burger pieces, onions and tomatoes. Cook 8 to 10 minutes or until burgers are heated through, stirring frequently. Stir in basil, salt and pepper. Set aside.
2. Meanwhile cook pasta according to package directions; drain and return to pot. Add beef mixture; toss to coat. Season with salt and pepper, as desired. Sprinkle with cheese, as desired.
Makes 4 servings.
Cook’s Tip: Eight cups cooked corkscrew (rotini) pasta may be substituted for penne.
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