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Savory Beef Cuts for the Barbecue : Recipes for the Fourth of July at Home, Beach or Campground

June 27, 1985

A variety of beef cuts is ideal for outdoor grilling this Fourth of July weekend. Whether you're barbecuing in your backyard, the beach or a campground, there's a recipe to fit your equipment and situation. The list includes roasts, steaks, ribs and ground beef.

To add unique flavor and help tenderize less-tender cuts, the meat may be marinated in liquids such as wine, vinegar or lemon juice. These contain acid, which penetrates the meat fibers.

Beef should be marinated at least six to eight hours before cooking, turned at least once to let flavors penetrate. Then drain off and reserve the liquid for brushing onto the meat during cooking.

Grill all beef cuts over low to moderate coals unless the recipe indicates otherwise. Sauces or marinades that are high in sugar or other ingredients that burn easily should be brushed on only during the last 20 minutes of cooking time.

Watch the meat carefully during grilling. Total time will vary with the cut of beef, position on the grill, weather, temperature of the coals and degree of doneness desired.

You can determine the doneness of steaks by making a small slit near the bone and checking the color. Use a meat thermometer to accurately determine the doneness of large cuts of beef and let these "set" for about 15 minutes before carving.

The following recipes demonstrate this information. The meat is marinated in all recipes except the Saucy Beef Burgers. Here the goodness of the ground beef patties is simply enhanced by a sauce of mayonnaise, chili sauce and dill pickle.

Each of the marinades uses different ingredients and in some cases they could be interchangeable with the varied cuts of beef. Give them all a try to see which you particularly enjoy.


1 (8-ounce) can tomato sauce

1/4 cup lemon juice

1/4 cup water

2 teaspoons chili powder

1 clove garlic, minced

1/4 teaspoon hot pepper sauce

1 top round steak, cut 1-inch thick

1/4 cup light molasses

Combine tomato sauce, lemon juice, water, chili powder, garlic and hot pepper sauce in small saucepan. Cook over low heat 10 minutes, stirring occasionally. Cool.

Place steak in plastic bag. Add marinade, turning to coat. Tie bag securely and marinate in refrigerator 6 to 8 hours or overnight, turning at least once.

Drain marinade from steak into small saucepan. Add molasses and cook slowly 10 minutes, stirring occasionally.

Grill steak over low to medium coals 22 minutes for rare or 26 minutes for medium. Turn once. Brush occasionally with sauce.

Carve into thin slices. Serve additional sauce with steak, if desired. Makes 4 servings.


2 pounds lean chuck

1 large onion, thinly sliced

2 tablespoons olive oil

1/4 cup lemon juice

1 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon dried mint

1 green pepper, seeded and cut into 1-inch squares

12 cherry tomatoes

8 mushrooms

1/2 cup yogurt

Cut beef into 1 1/2-inch cubes. Toss onion with olive oil, lemon juice, salt, pepper and 1/4 teaspoon mint. Add beef and toss until well coated.

Marinate, refrigerated, 4 hours or longer. Remove beef from marinade and thread cubes on 4 large skewers. Grill 25 to 30 minutes or to desired degree of doneness, turning every 6 to 8 minutes to cook all surfaces of beef.

Thread green pepper, tomatoes and mushrooms alternately on each of 4 skewers. Grill to desired degree of doneness.

Combine yogurt with remaining 1/4 teaspoon mint. Mix well and serve as sauce with beef and vegetables. Makes 4 servings.


1/2 cup red wine vinegar

1/2 cup water

1 medium onion, chopped

1 1/2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon dried basil leaves

1/4 teaspoon celery seeds

1/8 teaspoon black pepper

1 chuck blade steak, cut 3/4 to 1 inch thick

Combine vinegar, water, onion, sugar, salt, basil, celery seeds and pepper in small saucepan and cook over low heat 10 minutes, stirring occasionally. Cool.

Place steak in plastic bag. Add marinade, turning to coat. Tie bag securely and marinate in refrigerator 6 to 8 hours or overnight, turning at least once.

Remove steak from marinade. Grill over medium coals 14 to 17 minutes for rare or 17 to 20 minutes for medium, turning once. Makes 4 servings.


1 pound ground beef

1/3 cup mayonnaise

1 tablespoon chili sauce

1 tablespoon finely chopped dill pickle

4 lettuce leaves

4 hamburger buns, split and toasted

Shape beef into 4 patties, 1/2 inch thick. Grill over medium coals 5 to 6 minutes. Turn and continue broiling 5 to 6 minutes, or to desired degree of doneness.

Meanwhile, combine mayonnaise, chili sauce and dill pickle. Place each beef patty on lettuce leaf on bottom half of each bun. Spoon equal amount of sauce on each and top with bun half. Makes 4 servings.

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