Fire up the grill and get ready for summer with sizzling recipes featuring premium beef and pork from Two Rivers, available at meat counters across the island.
There’s nothing like the smoky aroma of a backyard BBQ, the sizzle of quality cuts over an open flame, and the perfect pairing of a cold drink and good company. From tender steaks to juicy chops, these recipes are sure to make your next family cookout a feast to remember!
Sirloin Steaks with Herb Butter
Directions:
For the Steak Seasoning: Add ingredients to a mortar and pestle or spice grinder then coarsely grind.
For the Herb Butter: Add all ingredients to a bowl then stir with a fork to combine. Scoop herb butter onto a sheet of plastic wrap then shape into a thick log and refrigerate until firm.
For the steaks: Pat dry with a paper towel. Rub each side with oil then season generously with the steak seasoning and press gently into steaks so it adheres – you should use most if not all of the seasoning.
Light your grill then heat until the grill reaches 500 degrees. Add steaks to the hotter side then sear on each side for 1-1/2 minutes – keeping the lid closed between flipping. Transfer steaks to cooler portion of grill then continue cooking for 7-10 minutes with the lid closed for medium doneness, or until they’ve reached your preferred level of doneness.
Remove steaks to a platter then let rest for at least 15 minutes. Top with sliced herb butter then serve.
Ribeyes with Onion & Blue Cheese Sauce
Directions
Salt and pepper both sides of the steaks. Get your BBQ to about 500 degrees. Add steaks sear on each side for about a minute. Transfer steaks to the other side of the grill then continue cooking for 7-10 minutes for medium doneness.
While your steak is resting make the sauce.
Saute onions in 4 tablespoons butter over high heat. Cook for 10-15 minutes, or until dark and caramelised. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.
Pork Chops with Pineapple
Directions
Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar.
Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat.
While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.
Center Cut Striploins with Chimichurri
Directions
Heat the grill to about 500 ºF
Place the 6 steaks on a large clean cutting board and let them sit at room temperature between 20 and 30 minutes.
Sprinkle the coarse salt and black pepper evenly over both sides of the steak. Drizzle the oil over both sides of the steak and pat down to make sure there’s oil, salt and pepper coating all sides of the steaks.
Place the steaks on the hot grill on a 45 degree angle to the grill grates and close the BBQ lid.
After 6 minutes, lift the lid and flip the steaks over, once again on a 45 degree angle to the grill grates and close the BBQ lid.
Open the lid and test the centre of the steaks with a meat thermometer. Your steaks should be close to 145 ºF for medium.
Take them off and while they rest make the sauce
Place all the ingredients in a blender and blend for about 15 seconds.
Use a spatula to scrape down the ingredients from the side. Blend for another 15 seconds.
Spoon over the rested steaks.
Two Rivers products are available in grocery stores island-wide.
For more information visit tworiversct.com
