August 13, 2011: Kansas City Sirloin Steaks Recipe

When I first saw the ingredients in this recipe, adapted from the Better Homes and Gardens Biggest Book of Grilling, I thought they were somewhat unusual and I was worried if my husband would like it. But after grilling these steaks, I have to say this is a winning combination! In fact, my husband loved it so much he said I should bottle this stuff and sell it! He even requested that we have it on hand every time we eat steak. Guess that means he liked it!

Kansas City Sirloin Steaks

1 T. prepared horseradish

1 T. lemon juice

1 t. minced garlic

2 t. sugar

2 t. paprika

1 t. ground black pepper

1 seasoning packet from a package of beef-flavored ramen noodles (save the noodles to use in an Asian salad)

2 thick, 8-ounce sirloin steaks (although there’s enough sauce to marinate at least, perhaps 4 steaks)

Combine all ingredients except steak. Rub mixture on steaks and marinate in the refrigerator for two hours minimum. Remove from refrigerator and let stand at room temperature for 20 minutes before grilling.

Preheat grill to medium. Cook for about 20 minutes total, flipping once, for medium doneness.

Serves 2.

August 6, 2011: Citrus Sesame Beef Kebabs Recipe

Another way to grill meat that is easy to prepare and easy to clean up is by making kebabs. This recipe calls for sirloin and mushrooms, but you could also add chunks of red bell pepper for color.

Citrus Sesame Beef and Mushroom Kebabs

½ cup soy sauce
½ cup freshly squeezed orange juice
¼ cup lemon juice
1 t. sesame oil
½ t. minced garlic
½ t. sesame seeds
½ t. dry mustard
1 pound sirloin, cut into strips
8 ounces mushrooms


Combine all ingredients, through mustard, in a nonmetallic bowl. Add meat and mushrooms and marinate for two hours. Thread meat, alternating with mushrooms on skewers. Grill over medium high heat for about 10 minutes, depending on desired doneness of meat. Use leftover marinate to baste the skewers; discard when done.

Serves 2 - 3