Summer grilling

With temps in the 90s, we're thinking about being outside and all the things we can grill. So we're scooching back to 1997 (June, to be exact ) of then-NDFB Program Coordinator Arlene Peterson's Pantry Shelf for a summer grilling idea, and what's better on the grill than steak?

Beef is a popular choice for backyard chefs because the subtle smokiness grilling imparts naturally complements beef's robust flavor. 

Grilling can be done with the grill covered or open; foods cooked in a covered grill usually cook faster. Use long-handled tongs to turn the steaks rather than a fork, which pierces the beef and allows flavorful juices to escape. 

This recipe and the photo, from the June 1997 issue of Dakota Family, were provided to NDFB courtesy of the N.D. Beef Commission.

Pineapple Soy Glazed Steak

Ingredients

2 well-trimmed beef rib eye steaks, cut 1 inch thick

1/4 cup pineapple juice

1/4 cup soy sauce

2 tbs packed brown sugar

1 tsp cornstarch

Instructions

Combine pineapple juice, soy sauce, brown sugar, and cornstarch and mix well. Microwave on high  2 1/2 to 3 minutes on high until thickened; set aside.

Place beef steaks on grill over medium ash-covered coals. Grill uncovered 12-14 minutes for medium-rare to medium doneness, turning steaks occasionally and brushing both sides with some of the glaze during the last five minutes of grilling.

Gas grill brands vary a great deal, so gas grill owners should consult their owner's manual for grilling guidelines.

Carve steak crosswise into thick slices; drizzle with remaining glaze. Makes four servings.

---