Earthly 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!