When I set out to make a recipe, it never fails that the store is always missing certain ingredients and this one is no exception. So what does one do when you can’t find the exact ingredients?? You simply  find a close replacement. And then what does one do when there’s stormy weather and all?  You cook it normal I reckon.  Sorry but I had to substitute grilling in pan vs. grilling outside and a use couscous instead of bulgar.  AND, since I grilled inside, I could not fit my kabob sticks on the pan.  Darn weather!

I’m leaving the original recipe intact and  putting what I used out beside that ingredient.  You can see what the REAL finished dish should look like at the Texas Beef Council.

By the way, it was surprisingly good. I was worried I wouldn’t like this type of dish but the flavors were wonderful and blended so well!

Ingredients:

* 1 lb. boneless beef top sirloin steak or beef tenderloin steaks, cut 1 inch thick

Marinade:

* 1/4 cup molasses
* 3 Tbsp. orange juice
* 2 cloves garlic, minced
* 1/4 tsp. ground cumin

Spiced Bulgur:

* 1/2 cup uncooked quick-cooking bulgur  ( I used Couscous)
* 1/2 cup water
* 1/3 cup golden raisins
* 1/4 cup orange juice
* 1/2 tsp. pumpkin pie spice
* 1/2 tsp. ground cumin
* 1 clove garlic, minced
* 1/4 tsp. salt
* 2 Tbsp. chopped fresh parsley

Instructions

Cut beef steak into 1-1/4 inch pieces. Whisk marinade ingredients in large bowl until smooth. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.

Meanwhile prepare Spiced Bulgur. Combine bulgur, water, raisins, orange juice, pumpkin pie spice, cumin, garlic and salt in small saucepan; bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until bulgur is tender and water is absorbed. Fluff with fork; stir in parsley. Keep warm.

Soak eight 6-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Thread beef pieces onto skewers, leaving small space between pieces.

Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.

“This post was written for the Texas Beef Council as part of their Grilling Experience.”

Because BEEF, it’s what’s for dinner!  We’re all about beef around here folks so get ready for some delicious flat iron steaks.  Yes, there’s some corn on the cob too but I’m all about the meat!  This has a few pictures so let us get to it already:)

INGREDIENTS:

• 2 beef flat iron steaks (about 8 oz)  I adjusted because I have many mouths to feed:)
• 4 ears fresh sweet corn, in husks
• 2 Tbsp. butter, softened
• 1 tsp. fresh lime juice
• lime wedges
• salt and ground pepper

RUB

• 2 Tbsp, ground cumin
• 3 large cloves garlic, minced
• 2 tsp. brown sugar
• 1/2 tsp. freshly grated lime peel
• 1/4 tsp. ground red pepper

PREPARATION:

Pull back husks from corn, leaving husks attached.  Remove and discard corn silk.  Bring husks back up around corn; tie in place with kitchen string or strips of corn husk.  Soak corn in cold water at least 30 minutes.

Combine RUB ingredients.  For Cumin-Lime Butter, combine 2tsp. rub mixture, butter and lime juice in small bowl; set aside.  Press remaining rub evenly onto beef steaks.  Cover and refrigerate steaks 30 minutes.

Remove corn from water.  Place on grid over medium, ash-covered coals; grill uncovered, 20-30 minutes until tender, turning occasionally.  About 15 minutes before corn is done, move ears to outer edge of grid.

Place steaks on grid over medium, ash covered coals.  Grill, covered, 10-14 minutes for medium rare to medium doneness, turning occasionally.  I like mind burnt usually;)

Remove and discard husks from corn.  Carve steaks into slices.  Squeeze lime wedges over beef, as desired.  This made it really good!!!  Spread Cumin-Lime Butter over corn.  Season beef and corn with salt and pepper as desired!

YUMMY to the TUMMY:)

Serve with mash taters or cheese taters, Buttermilk pie and Peachy Iced Tea Sangria!

Here’s a  load of pictures to check out.

Removing silk from this beautiful vegetation:)

Chopping garlic….read and see more on my chopping garlic post;)

A little bit of lime zest on my knife!

Creating the Cumin-Lime Butter masterpiece by adding lime juice!

Rubbing that rub in!  PAT IT IN, PAT IT IN!  That’s the rub in the bowl there, you see?

Throwing the corn on the cob on the grill!  Ooooooooo

Gently placing those fine pieces of meat on the grill….

Just flipped the flat iron steaks for the remaining 8 minutes or so……

Perfection:)

My husband took this picture of the meal :/

Perfection number 2 because after all, this recipe is all about the steak!

This post was written for the Texas Beef Council as part of their Beef Recipe Experience.