Cherry Marinated Beef with Roquefort Polenta and Corn Salsa
Recipe from
Midwest Living
Meaty ribeye steaks are marinated in cherry juice concentrate, garlic, and rosemary and then grilled to perfection in this main-dish recipe.
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Ingredients
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4beef tenderloin or ribeye steaks, , cut 1-1/2-inches thicksee savings
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1/2 cupfrozen cherry-apple juice concentrate, thawedsee savings
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1/2 cupolive oilsee savings
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1 to 2 tablespoonsfreshly ground black peppersee savings
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1 tablespoonsnipped fresh rosemarysee savings
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1clove garlic, mincedsee savings
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Roquefort Polenta (see recipe center)see savings
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Sweet Corn Salsa (see recipe center)see savings
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Directions
1.
Trim fat from steaks. Place meat in a large resealable plastic bag set in a shallow dish.
2.
For marinade: In a small bowl, stir together juice concentrate, oil, pepper, rosemary and garlic. Pour over meat; close bag. Marinate in refrigerator for 3 hours.
3.
Drain meat. Discard marinade. For a charcoal grill, arrange medium coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack over drip pan. Cover; grill for 16 to 20 minutes for medium-rare (145 degrees F) or 20 to 24 minutes for medium (160 degrees F) or until desired doneness, turning halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Cover and grill as above.)
4.
To serve, on each warm plate, place a scoop of polenta in middle of plate and top with steak. Top with a spoonful of corn salsa. Makes 4 servings.
Nutrition information
Per serving: Calories 689, Total Fat 40 g, Saturated Fat 14 g, Cholesterol 175 mg, Sodium 804 mg, Carbohydrate 30 g, Fiber 3 g, Protein 52 g. Daily Values: Vitamin A 0%, Vitamin C 70%, Calcium 5%, Iron 38%.
Percent Daily Values are based on a 2,000 calorie diet
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