Grilled Minute Steaks on an Indoor Grill



My husband likes these minute steaks from our butcher shop that are so tender you don’t need a knife to cut them.  I like grilling them on my George Foreman indoor grill in a flash!  Here are a couple of recipes I use…they can all be prepared in a grill pan or on your outdoor grill; it takes about the listed time on each side if prepared that way.                     
Sherry and Ginger Grilled Minute Steaks for 2
  8        ounces  minute steak
  2        Tablespoons  Sherry -- or rice vinegar or lemon juice
  1         Tablespoon  Olive Oil
  2          Teaspoons  grated fresh ginger or ginger paste from a tube
  2          Teaspoons  Teriyaki Sauce -- or soy sauce
  2          Teaspoons  sesame oil
  2          Teaspoons  garlic -- minced
Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours.
Remove tenderloins from marinade; discarding marinade.  Bring to room temperature 15-20 minutes.
Meanwhile, preheat a George Foreman indoor grill 5-6 minutes.
Place drained minute steaks on grill, cover and cook 4-5 minutes until 145-150° for medium rare.

I like to know what’s in my seasoning salt mixtures so celiacs like Myrna can eat them.  Here’s our favorite, simple recipe that we use a lot.  The seasoning is excellent with eggs, rice, potatoes, meats and poultry.  I keep it on hand.

Sue’s Seasoning Salt on Minute Steaks
Seasoning Salt
  1         tablespoon  salt
  1         tablespoon  onion powder
  1         tablespoon  garlic powder
  1         tablespoon  paprika
  1         tablespoon  mustard powder
  1           teaspoon  thyme
  1           teaspoon  pepper
     1/2      teaspoon  celery seed
1/2          pound  Minute Steaks, cut into 2 pieces

Stir up ingredients very thoroughly in a 1 cup glass measuring cup.  Pour into a spice shaker or sprinkle with your fingers over both sides of your steak.
Let your steak sit, covered, on the counter 15-20 minutes before grilling, or refrigerated 2-3 hours or overnight after seasoning.  Bring to room temperature if refrigerated, about 15-20 minutes before grilling.
In George Foreman indoor grill, grill about 4-5 minutes for ¾” to 1” minute steaks until 145-150° for medium rare.

To make these meals really fast, I heated up cooked brown /wild rice mixture from the freezer or microwaved a baked potato and served them with frozen vegetables prettied up with frozen chopped garden peppers or frozen, premade caramelized onions, also from the freezer.

1 comment:

  1. This seasoning salt is so good. Just the right amount of Paprika which I am not a fan of but this recipe balances it out well. Also nothing in it I can't eat which is great.

    ReplyDelete

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