Grill lean for great taste
Family Features | 8/15/2014, midnight
Take advantage of the longer, warmer days before winter arrives by whipping up tasty grilled meals that are delicious and healthy for the whole family. Using lean cuts of beef is a great way to cut down calories and fat, but it doesn't have to reduce the grilled flavors you love.
For the best results when grilling, choose quality meats that are 92 percent lean or higher, naturally raised and contain no hormones or antibiotics, to ensure you are packing in flavor without harmful ingredients. Products such as Laura's Lean Beef ribeye steaks or ground beef are easy to prepare and provide a nutrition count you can be happy about.
Follow these tips to tease the best flavors from your favorite grilled foods:
• Let dry spice rubs penetrate the meat to tenderize and add extra flavor. To help keep meat moist when grilling, use the cover on your grill during part or all of the cook time to help lock in flavorful juices. If your grill doesn't have a cover, improvise by putting a large, disposable foil roasting pan over the food.
• Some lean meats, such as Laura's Lean Beef steaks, cook in less time than other products, so it is important to keep an eye on the doneness.
A great grilling prize
For more recipes and grilling tips, and to enter for a chance to win a Big Green Egg® grill, visit www.facebook.com/laurasleanbeef.
Grilled Steak Fajitas
Start to finish: 2 hours and 30 minutes
1 pound Laura's Lean Beef ribeye steak (may substitute strip, sirloin or flank)
1 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 green bell pepper
1 red bell pepper
1 medium-hot Poblano pepper, dark green and triangular
1 medium yellow onion
8 fat-free flour tortillas
At least two hours before dinner, dust steak with freshly ground black pepper, cumin and chili powder. Let it sit in refrigerator so flavors can penetrate meat.
Cut peppers into large segments, discarding ribs and seeds. Chop onion into thick slices, making sure not to pull rings apart.
Place peppers and onion slices on grill over medium heat; cover and roast by turning frequently until covered with dark spots, but not burned. Remove from grill and allow to cool, about four minutes. Pull off waxy skins of peppers and slice crosswise into strips. Break onion slices into rings and mix with peppers in serving bowl.
Place steak on the grill, turning frequently. Cook until desired level of doneness. Remove from grill and cut diagonally into thin slices.
Warm tortillas on edge of grill, keeping them away from direct heat, to warm and soften. Remove from grill.
Roll several slices of steak and pieces of peppers and onions into tortillas to serve.
Nutritional Analysis Per Serving: 334 calories (24% from fat); 9.2 g fat (3.5 g saturated fat); 29.4 g protein; 35 g carbohydrate.