Earthly Eating

• Strip Loin Grilling Steak
Multispiced Rubbed Steaks
Serves: 6

2 tsp. cumin seeds, toasted
2 tsp. brown sugar
1 tsp. ground cinnamon
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. garlic powder
3 (12 oz.) bone-in strip loin grilling steaks, cut 1-inch thick

Place cumin seeds in a small dry skillet and toast over moderately high heat, stirring, until slightly browned and fragrant, 2 to 3 minutes. Slightly crush the seeds. In a small bowl stir together cumin seeds, brown sugar, cinnamon, oregano, salt, cayenne pepper and garlic powder. Trim the fat from the steaks. Rub both sides of the steak with spice mixture.

Coat the grill rack with olive oil cooking spray. Preheat grill to medium direct heat. Grill steaks uncovered to desired doneness, turning once halfway through grilling. Allow 11 to 15 minutes for medium rare or 14 to 18 minutes for medium.

• Top Sirloin
Cumin-Rubbed Beef Loin Steak
Serves: 6

2 tsp. brown sugar
1 tsp. garlic pepper
1 tsp. ground cumin
1 tsp. ground oregano
1/2 tsp. onion salt
1/4 tsp. ground thyme
2 lb. boneless beef top sirloin steak, about 1 inch thick
Grilled onion (optional)

In a small bowl, stir together brown sugar, garlic pepper, cumin, oregano, onion salt and thyme. Make shallow diagonal slashes in both directions on both sides of steak. Rub the steak evenly on both sides with seasoning mixture. Cover and set aside for 15 minutes.

Coat your rill with nonstick cooking spray. Preheat grill to medium heat. Place steak on the grill. Cover and cook for 5 to 8 minutes on each side or to desired doneness. Let stand 3 to 5 minutes before serving. Cut steak into thin slices and serve with grilled onions, if desired.

• Beef Tenderloin
Peppered Garlic-Grilled Tenderloin
Serves: 6

1 beef tenderloin (about 1.5 lbs.)
2 t 3 cloves of garlic, cut into thin slivers
1 tsp. olive oil
1 tsp. dried tarragon or marjoram leaves (optional)
1 tsp. coarsely ground black pepper
1 tsp. kosher salt

Trim tenderloin of ay fat and sliver skin. With sharp knife, cut slits evenly in meat, inserting a sliver of garlic into each slit. Rub tenderloin with olive oil. Sprinkle or run evenly with tarragon, pepper and salt. Cover and set aside 20 minutes at room temperature.

Preheat to medium high. Grill tenderloin until instant read thermometer registers 140°F for medium-rare, about 30 to 0 minutes, turning occasionally. Remove from grill and let stand 5 to 10 minutes. Cut into 3/4 inch sliced and serve warm.
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Earthly Eating Recipe

Asian Style Turkey Burgers
Serves: 4

Coat grill rack with nonstick cooking spray. Preheat gill to medium high. Combine turkey, garlic, onion, green pepper, coy sauce, ginger and salt and pepper to taste in a large bowl. Divide turkey mixture into 4 portions and shape into patties. Grill 6 to 8 minutes per side or until done. Serve on buns.

Happy Eating!

• Cube Steak
Cube Steak with Onions and Peppers
Serves: 6

2 lb. beef cube steaks
1/4 olive oil
2 tbs. balsamic vinegar
2 garlic cloves, minced
1 large red onion, sliced
1 large green bell pepper, sliced

Sprinkle with salt and pepper to taste. Place the steaks in a shallow baking dish. Whisk together oil, vinegar and garlic; drizzle over beef, turning to coat. Add the onion and bell pepper, turning vegetables to coat. Refrigerate, covered 8 hours. Remove steak and vegetables, from marinade; discard marinade.

Preheat grill to medium high. Coat cast iron skillet with nonstick cooking spray and place directly on the grill rack. Add vegetables to skillet and cook until soft. Place steaks on grill for 6 to 8 minutes or until the beef is thoroughly cooked. Serve the steaks with vegetables.

• Rib-Eye Steaks
Blue Cheese Rib-Eye Steaks
Serves: 4

4 (12 oz.) beef rib-eye steaks, about 1 inch thick
1 1/4 tsp. garlic pepper
3 tbs. chive and onion cream cheese
3 tbs. blue cheese salad dressing
4 tbs. blue cheese (crumbled)

Sprinkle steaks evenly with garlic pepper; cover and set aside. Preheat grill to medium high heat. Bend cream cheese and blue cheese dressing in a small bowl. Cover and set aside in a cool place.

Place steaks ion the grill and cover 4 to 7 minutes per side ort to desired doneness. Top the steak with blue cheese mixture during last 1 to 2 minutes of cooking time For extra blue cheese flavor, sprinkle 1 tbs. of the crumbled blue cheese on each steak after spreading with cream cheese mixture, if desired.

• Beef Spare Ribs
Barbecue Grilled Beef Ribs
Serves: 6

4 lb. bone-in beef spareribs
1 large onion, sliced
1 rib celery, sliced
1 medium carrot, sliced
1 1/2 cups beef broth, beer or even water
1 tsp. butter or margarine
1/2 cp barbecue sauce
1/4 cup apple butter
2 tbs., sliced green onion

Preheat grill to indirect medium heat. Meanwhile, trim ribs of any excess fat. Lightly sprinkle ribs with salt and pepper to taste. Fit ribs onto a 13×9x2-inch disposable aluminum foil pan. Place rib, onion, celery and carrot in a pan. Pour broth over the ribs. Cover tightly with the foil. Place over indirect heat according to the manufacturer/s directions. Cover and grill 1 1/2 to 2 hours or until rib meat is very tender.

Melt the butter in a small saucepan. Stir in barbecue sauce apple butter and green onion; heat until bubbly. Reduce heat and simmer 5 minutes to blend in the flavors. Set aside.

Heat the grill to medium direct heat. Place ribs from the pan; discard liquid and vegetables. Place the ribs on the grill; brush with reserved barbecue sauce mixture. Cover and grill 15 to 25 minutes or until tender, basting with sauce and turning occasionally.
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Earthly Eating Recipe

Grilled Chicken Cashew Pasta Salad
Serves: 4

Combine chicken and remaining ingredients in a medium bowl; toss to mix. Season to taste with black pepper. Serve warm or cover and refrigerate and serve chilled.

Happy Eating!

• Opt for Organic: The sue of growth-promoting hormones and antibiotics is not allowed in certified organic beef production. Nor is feed made from animal byproducts, including meat, blood, and bone meal from chickens, pigs and ruminants.

• Go for the grass: Choose beef from cattle that were 100 percent “grass-fed” or “grass-finishes”. These animals are raised on their natural diet of grass from birth to market, and are not routinely given antibiotics and hormones. Look for a comprehensive grass-fed label from the American Grass-fed Association in the coming months.

• Look at labels: Check for phrases like” Naturally Raised”, “No Hormones Added,” “Raised Without Antibiotics” and “Never Fed Animal Byproducts”. But don’t be afraid to do a little detective work; these kinds of labels rely primarily on the integrity of the producers, rather than independent certifying agencies.

• Comb your community: Don’t be afraid to ask you local producers how they raise their beef, and beware those who don’t want to answer you! You can find producers near you at farmers markets and on the Web. Try Eat Wild or Local Harvest.

• Poke the package: Look for thin, flexible plastic wrap that clings to the meat. Modified atmospheric packaging, or MAP, requires meat to be wrapped in thick, gas-impervious plastic with enough head room to trap the gasses that keep the meat looking fresh for an unnaturally long time.

• Deduce the date: Meat must have a “Sell by” or “Use by” date that states how long the meat is likely to remain safe to eat. But producers are not required to tell consumers when the meat was packed. Processors who use MAP avoid listing the packing date, as it would spoil the illusion of freshness. Look for meat that tells you exactly when the meat was packaged for sale.

• Buy beef and nothing but: It’s easy to avoid injected beef. The large print usually boasts “Extra Tender and Moist” or “Marinated for Flavor”. But the fine print of the label reveals injections of up to 30 percent of a mysterious water-and-chemical concoction. (Source: MEN 2008)
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Earthly Eating Recipe

Oven Roasted Brussels Sprouts with Bacon
Serves: 5

Additional Note: Healthy homemade salad dressing tastes much more flavorful than a lot of bottled varieties, and you will hardly believe how easy it is to make. Orange Balsamic Vinaigrette: Thoroughly whisk 1/4 cup olive oil, 1/8 cup orange juice, 1/8 cup balsamic vinegar, and 1 tbs. Dijon mustard. Makes 1/2 cup. Each tbs. contains 72 calories. (Source: Curves 2007)