Big Y World Class Market's Life In Balance Issue is filled with game day entertaining ideas, deliciously quick recipes, cooking tips, healthy make-overs, cold and flu and much more!
Issue link: http://read.uberflip.com/i/331172
SOAKED or SEASONED In a shallow dish, combine vinegar, lime and lemon juices, olive oil, garlic, herbs and salt and pepper to taste; reserve a ¼ of the mixture. Add flank steak and flip to coat. Cover and marinate in the refrigerator for 4 to 6 hours. Remove steak from marinade and let sit at room temperature for 15 minutes; discard marinade. Spray grill grate with cooking spray and preheat to medium. Place steak on grill, close the lid and cook for 8 to 10 minutes each side or until desired doneness is reached. Transfer steak to a cutting board and let rest for 10 minutes. Cut meat across the grain into slices. Drizzle with remaining vinegar mixture and serve. Nutrition Information Per Serving: Calories: 300 (Calories from Fat: 171); Total Fat: 19g (Saturated Fat: 6g); Protein: 29g; Total Carbohydrates: 1g (Dietary Fiber: 0g; Sugars: 0g); Cholesterol: 93mg; Sodium: 74mg IN THE BARBECUE BATTLE OF RUBS VS. MARINADES, THERE ARE FANS OF THE FLAVOR BATH AND SUPPORTERS OF THE SPICY CRUST. BUT WHO REALLY WINS THIS FIGHT? WE ALL DO. MARINATED FLANK STEAK 1 ⁄ 3 cup Big Y cider vinegar – juice of 3 limes and 1 lemon ¾ cup World Classics Trading Co. olive oil 4 garlic cloves, minced 1 Tbsp. each fresh cilantro, parsley and oregano, finely chopped – Big Y salt and fresh ground pepper to taste 3 lb. All Natural Angus Beef ank steak – nonstick cooking spray PREP: 25 MIN. | MARINATE: 4-6 HR. COOK: 16-20 MIN. | SERVES: 10 RUBS MARINADES What's in a rub? A blend of spices, herbs, salt and/ or sugar that you pat onto meat. It should impart intense flavor, seal in juices and result in a nice, crispy crust. The perfect rub will be a well-blended combo of flavor and color. Unlike marinades, a rub can be added to your meat just before you toss it on the grill, but if you do have a little extra time, letting the flavors settle in never hurts. Make your own by starting with a base of salt (and a bit of sugar), then play with some spices until you hit the sweet spot: What's in a marinade? A mix of fat, acid and seasonings that, done right, will infuse your meat with flavor while also tenderizing it and helping it stay juicy. You'll want a ratio of 3 parts fat to 1 part acid. You need a bit of time to properly marinate — anywhere from 2 hours to up to 24 hours, depending on your meat — so this isn't a good last-minute option. Looking to make your own marinade? Try mixing and matching from these building blocks until you end up with your perfect blend: VINEGAR LEMON (or other citrus juices) BUTTERMILK SEASONINGS GARLIC HONEY SEA SALT SOY SAUCE ONION or SHALLOTS CHILE PEPPERS FRESH HERBS BROWN SUGAR FLAVOR MUSTARD POWDER CRUSHED BAY LEAF ONION POWDER GARLIC POWDER PAPRIKA CORIANDER CUMIN FATS YOGURT OLIVE OIL CANOLA OIL COCONUT MILK ACIDS WINE HEAT BLACK (or white) PEPPER CAYENNE PEPPER CHIPOTLE POWDER CHILI POWDER WIN FREE STEAKS! VISIT WWW.BIGY.COM/ PROMOS/CALENDAR CONTEST/201401 AND ENTER BY JULY 16 FOR YOUR CHANCE TO WIN BIG Y ALL NATURAL ANGUS BEEF STEAKS. MEMPHIS-STYLE RUBBED RIBS 2 slabs (about 3 lb. each) Hormel ® Always Tender pork spare ribs ¼ cup Big Y dark brown sugar 2 Tbsp. each kosher salt, ground coriander and Big Y paprika 1½ Tbsp. each ground mustard and onion powder 4 tsp. Big Y garlic powder 2 tsp. each Big Y ground black pepper and ground cumin 1½ tsp. cayenne pepper – nonstick cooking spray Remove the thin white membrane off of the bone-side of the ribs; place ribs in a large dish. In a small bowl, combine brown sugar, salt, coriander, paprika, ground mustard, onion powder, garlic powder, black pepper, cumin and cayenne pepper; mix well. Rub a generous amount of sugar mixture onto both sides of each rib rack; cover and let marinate in the refrigerator for 2 hours or preferably overnight if desired. Spray grill grate with cooking spray and preheat to medium-low. Add ribs, cover and grill for 1½ to 2 hours or until ribs are tender and cooked through, turning ribs every half hour. Remove from grill, tent with foil and let rest for 5 minutes. Nutrition Information Per Serving: Calories: 988 (Calories from Fat: 720); Total Fat: 80g (Saturated Fat: 26g); Protein: 54g; Total Carbohydrates: 10g (Dietary Fiber: 1g; Sugars: 6g); Cholesterol: 272mg; Sodium: 1,758mg PREP: 15 MIN. | MARINATE: 2-24 HR. COOK: 1½-2 HR. | SERVES: 8 PERFECT CUTS FLANK & SKIRT Marinate for 4 to 6 hours before cooking it hot and fast. SIRLOIN Marinate for 2 to 4 hours for maximum flavor and tenderness. BRISKET If you've got the time, marinate for 24 hours. If not, 8 to 12 hours should do. CHUCK 6 to 12 hours should do the trick for this cut. Here are some beef cuts perfect for your marinade creation and how long you should soak them: Click here to print recipe Allrecipes.com brings you a super-simple dry rub for pork ribs.