It's a fact. Dads love steak. Many people incorrectly assume that lean cuts of beef aren't flavorful or juicy, but many of America's favorite cuts are lean. Give Dad what he really wants with these flavorful recipes, perfect for the grill!

Pepper Beef Steak with Garlic-Cilantro Butter

Pepper Beef Steak with Garlic-Cilantro Butter

Makes 4 servings

Ingredients

  • 4 beef round tip center steaks, cut 3/4 inch thick
  • 1/3 cup country Dijon-style mustard
  • 2 tablespoons coarsely ground mixed peppercorns
  • 2 teaspoons ground cumin
  • 1/4 cup butter, softened
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon minced garlic
  • 2 fresh mild green chili peppers such as Anaheim peppers

Directions

  1. Combine mustard, peppercorns and cumin in small bowl. Remove and reserve 1/2 for brushing. Spread remaining mustard mixture on both sides of steaks. Cover and marinate in refrigerator 1 hour.
  2. Combine butter, cilantro and garlic in small bowl. Set aside.
  3. Place steaks and peppers on grid over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill 8 to 11 minutes) until steaks are medium rare (145F) doneness and peppers are blackened, turning occasionally and brushing steaks with reserved mustard mixture during the last 4 minutes. (Do not overcook.)
  4. Remove blackened peppers; cover and let stand 5 minutes. Remove skin, stems and seeds. Chop peppers and stir 1/2 into butter mixture. Top each steak with 1 teaspoon butter mixture. Sprinkle with remaining chopped peppers. Serve with remaining butter.

Nutrition information Per Serving:
278 calories
1 g fat
108 mg cholesterol
581 mg sodium
9 g carbohydrate
37 g protein

Balsamic Marinated Steak & Asparagus

Balsamic Marinated Steak & Asparagus

Makes 4 servings

Ingredients

  • 4 beef round (sirloin) tip side steaks, cut 1 inch thick (about 8 ounces each)
  • 1 pound fresh asparagus
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Marinade:

  • 2/3 cup prepared balsamic vinaigrette
  • 2 tablespoons Dijon-style mustard

Directions

  1. Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  2. Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.
  3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) for medium rare (145F) doneness, turning once. (Do not overcook.)
  4. During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.

Nutrition information Per Serving:
366 calories
14 g fat
4 g saturated fat
4 g monounsaturated fat
149 mg cholesterol
591 mg sodium
7 g carbohydrate
2.5 g fiber
52 g protein

Grilled Eye Round Steaks With Wasabi-Yogurt Cream

Grilled Eye Round Steaks With Wasabi-Yogurt Cream

Makes 4 servings

Ingredients

  • 4 beef eye round steaks, cut 3/4 inch thick (about 4 ounces each)
  • 1-1/2 cups plain yogurt, divided
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon finely chopped garlic
  • 1/2 to 1 teaspoon wasabi paste

Directions

  1. Combine 1/2 cup yogurt, ginger and garlic in small bowl. Place beef steaks and yogurt mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Meanwhile line a strainer with paper towels; set over small bowl. Place remaining 1 cup yogurt in strainer. Cover; let drain in refrigerator 30 minutes or as long as overnight to thicken.
  3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 12 minutes (over medium heat on preheated gas gril, times remain the same) for medium rare (145F) doneness, turning occasionally. (Do not overcook.)
  4. Meanwhile combine thickened yogurt and wasabi paste. Set aside.
  5. Carve steaks into thin slices; season with salt and pepper, as desired. Serve with wasabi- yogurt mixture.

Nutrition information Per Serving:
195 calories
5 g fat
2 g saturated fat
2 g monounsaturated fat
57 mg cholesterol
9 mg sodium
6 g carbohydrate
0.0 g fiber
29 g protein

Mustard-Pepper Beef Steaks

Mustard-Pepper Beef Steaks

Makes 8 servings

Ingredients

  • 4 boneless beef top loin (strip) steaks, cut 1 inch thick (about 2-1/2 to 3 pounds)
  • Salt (optional)

Mustard-Pepper Sauce:

  • 1/4 cup apple juice or apple cider
  • 2 tablespoons coarse grind Dijon-style mustard
  • 2 tablespoons chopped fresh parsley
  • 4 large cloves garlic, minced
  • 1 teaspoon coarse grind black pepper

Directions

  1. Combine sauce ingredients in small bowl. Remove and reserve 1/4 cup for basting. Brush steaks with remaining sauce.
  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Baste steaks with reserved 1/4 cup sauce during last 10 minutes of grilling.
  3. Carve steaks into slices. Season with salt, if desired.

Nutrition information Per Serving:
205 calories
7 g fat
3 g saturated fat
3 g monounsaturated fat
68 mg cholesterol
142 mg sodium
2 g carbohydrate
0.3 g fiber
31 g protein

Grilled Herb Mustard Steaks

Grilled Herb Mustard Steaks

Makes 4 servings

Ingredients

  • 2 steaks beef ribeye steaks
  • salt

Herb Mustard

  • 2 large cloves garlic, crushed
  • 2 teaspoon water
  • 2 tablespoon Dijon-style mustard
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried thyme leaves

Directions

  1. In glass measure, combine garlic and water; microwave on HIGH 30 seconds. Stir in remaining mustard ingredients; spread onto both sides of beef steaks.
  2. Place steaks on grid over medium, ash-covered coals. Grill, covered 11 to 14 minutes (rib eye steaks 10 to 14 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally.
  3. Season steaks with salt, as desired. Carve steaks crosswise into thick slices.

Nutrition information per serving:
201 calories
1 g fat
68 mg cholesterol
3 mg sodium
1 g carbohydrate
24 g protein
2.8 mg iron

Grecian Beef Top Loin Steaks and Mushroom Kabobs

Grecian Beef Top Loin Steaks and Mushroom Kabobs

Strip steak gets the Greek treatment when paired with lemon, feta and mushrooms. Strip steak may also be referred to as Top Loin steak, Club steak, Kansas City steak, and New York Strip steak. It is a tender cut that can be grilled, broiled or pan-broiled in a skillet.

Makes 4 servings

Ingredients

  • 2 beef Strip Steaks boneless, cut 1 inch thick (about 1-1/4 pounds)
  • 1 pound medium mushrooms
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • 6 lemon wedges
  • 1/4 cup crumbled feta cheese (optional)

Lemon Pepper Rub:

  • 3 large cloves garlic, minced
  • 2-1/2 teaspoons lemon pepper
  • 1-1/2 teaspoons dried oregano

Directions

  1. Combine rub ingredients. Combine mushrooms, onion, oil and 2 teaspoons rub in medium bowl; toss. Alternately thread mushrooms and onion onto six 12-inch metal skewers. Finish with a lemon wedge.
  2. Press remaining rub onto beef steaks. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Grill kabobs 6 to 8 minutes or until mushrooms are tender, turning occasionally.
  3. Remove vegetables from skewers; toss with cheese, if desired. Carve steaks. Season beef and vegetables with salt.

Nutrition information Per Serving:
304 calories
14 g fat
4 g saturated fat
8 g monounsaturated fat
86 mg cholesterol
273 mg sodium
9 g carbohydrate
1.4 g fiber
35 g protein

Grilled Steak and Watermelon Salad

Grilled Steak and Watermelon Salad

Makes 4 servings

Ingredients

  • 4 beef tenderloin steaks, cut 1 inch thick (about 4 to 5 ounces each)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 slices seedless baby watermelon, 1 inch thick (about 1 pound each)
  • Salt and pepper
  • 8 cups baby arugula or spinach leaves
  • 1/4 cup reduced-fat balsamic or Italian dressing
  • 1 cup halved cherry tomatoes
  • 1/2 cup thinly sliced red onion
  • 1/4 cup crumbled reduced-fat feta cheese

Directions

  1. Combine coriander and cumin; press evenly onto beef steaks.
  2. Place steaks in center of grid over medium, ash-covered coals; arrange watermelon slices around steak. Grill steaks, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Grill watermelon 2 to 4 minutes or until grill marks form, turning once.
  3. Carve steaks into slices. Cut each watermelon slice into 6 wedges. Season beef and watermelon with salt and pepper, as desired. Combine arugula and dressing in large bowl; toss to coat. Divide arugula among four serving plates. Arrange beef and watermelon on salad; top evenly with tomatoes, onion and cheese.

Nutrition information Per Serving:
285 calories
9 g fat
3 g saturated fat
3 g monounsaturated fat
71 mg cholesterol
341 mg sodium
26 g carbohydrate
4.1 g fiber
29 g protein


Source: TBC