Disclaimer:

These recipes are presented as they were submitted to the “Quad Cities Backyard Beef BBQ Master” contest as a part of the Taste of the Quad Cities promotion 2007.  The recipes have not been tested by the Iowa Beef Industry Council and therefore we cannot be responsible for their accuracy or nutritional value.

Uncle Pork's "Squealin' Steak"

Linda Avery
Bettendorf, IA
 

Mix all ingredients and add petite shoulder tender steaks in covered dish.  Marinate for at least two hours or overnight.   Discard marinade and grill steaks over medium heat until desired degree of doneness (rare, medium rare, or medium).  Brush on “Uncle Pork’s” Barbecue Sauce (variety “Mellow Sticky” or “Hot as Hell”) before serving.

Quad Cities' Citrus Grillers

Dennis Jenning
Silvis, IL

Mix all ingredients and place in large Ziploc bag along with steaks.  Marinate 4 hours to overnight.  Discard marinade and grill over semi-direct heat, 3-4 minutes per side.

Russ's Mouthwatering Steaks

Russ Rumley
Illinois City, IL

1.    Sprinkle dry ingredients on steaks, rub in by hand.
2.    Lightly pour oil onto steaks, rub in by hand.  Repeat for other side of steak.
3.    Put steaks in an airtight container and marinate for no longer than 4 hours.
4.    Grill steaks over medium heat; remove from grill when done and place in pan.  Cover with foil and let juices distribute.

Grilled Top Sirloin Steaks
with
Cognac Peppercorn Sauce

Michael Ellison
Moline, IL

Salt and pepper both sides of steaks.  Place seven (7) shrimp on skewers and cover with Cajun seasoning.  Grill steaks on hot grill for 5 minutes per side.  When steaks are turned, place shrimp skewers on grill.  Cover the bottom of 4 plates with Cognac peppercorn sauce and place finished steaks in center of plate.  Place grilled shrimp on top of steaks and garnish with baby salad greens.  (No recipe included for the Cognac peppercorn sauce)

Black Bean Burgers with Cilantro Sauce

Nate Miller

 
Cilantro Sauce:

 
Tortillas and sides:

Mix beef mixture together thoroughly in bowl.  Make 4 balls of beef equal size and press to make patties about ½ inch thick.  Place in cooler to chill 5 – 10 minutes.  Cook patties on grill  for 15 – 20 minutes or until 160 degrees.   While patties are cooking, mix cilantro sauce ingredients together and put in cooler to chill.  Place cooked burgers on tortilla, top with sauce, lettuce, and tomatoes.  Wrap tortilla around burger and ENJOY.

Bobby's Summertime Delight

Marty Scott
Moline, IL

 
Bobby’s Hobo Potatoes

 
Blistered Asparagus wrapped  in bacon

 
Coffee & Chocolate Rubbed & Grilled
Flat Iron Steaks

Scott Hopkins
Davenport, IA

 
Grilling recipe

Method:

Mix all spices, coffee and cocoa together.  Set aside.  Lightly rub the flat iron steaks with olive oil and then coat both sides with the rub and place in a plastic bag.  Put the steaks in the refrigerator for at least 4 hours.  Remove from refrigerator and let stand for about ½ hour at room temperature before grilling.

Using a charcoal grill, cook steaks over hot coals to desired doneness.  Flat irons should never be cooked past medium rare or they will turn tough, so cook only 3 to 4 minutes a side, depending on thickness.  Remove from the heat and let stand for at least 5 minutes.  Top with butter.  Slice on the bias against the grain, fanning out on to a serving plate.  Garnish with chopped rosemary and serve.

Grilled Steak Pizza with White Truffle Oil

 Christine Cox

        
Use fresh pizza dough (either store-bought, from your favorite pizza restaurant or make your own).  I’ve used dough from Pizza Shack.

Grill the sirloin, after you marinate it in olive oil with fresh oregano and basil.  Season the meat lightly with salt and pepper.

Grill to medium rare and let rest.  After resting, slice steak very thin.

Grill dough on both sides.  Brush dough with olive oil and layer fresh Mozzarella cheese, sliced steak, fresh oregano, basil, marjoram and parsley.  Grate Parmesan Regianno cheese on top and place pizza back on grill, covered with a lid, to bake for 5 to 10 minutes.  Top with chopped fresh tomatoes and anything else you would like.  Grilled onion and fennel are terrific!