Starting with 2-4 Bone-In Ribeyes (sustainable &/or organic preferred) or Beef Tenderloins this recipe calls for a simple marinade that serves to infuse your beef with the tartness of cherries. When grilling the beef the marinade will result in a thin crusty glaze. BTW, T-Rex is NOT the recommended cooking method for this recipe. This recipe is fantastic with mashed polenta seasoned with sun dried tomatoes and garlic salt.
2-4 each - 1 ½” Bone-In Ribeyes or Beef Tenderloin steaks
12 oz. Can – Frozen Cherry-Apple Concentrate, thawed ½ Cup – Extra Virgin Olive Oil (EVOO)
1 Tbsp. – Fresh Ground Peppercorns
2 Cloves – Minced Fresh Garlic
Corn Salsa Ingredients
1 Cup – Frozen Whole Kernel Corn, thawed
1/3 Cup – Finely Chopped Red Bell Pepper
1/3 Cup – Finely Chopped Green Bell Pepper ¼ Cup – Fresh Chopped Red Sweet Onion
1 Tbsp. – Fresh Cilantro
1 ½ Tsp. – Lime Juice (half for concentrate)
¼ Tsp. – Fresh Ground Sea Salt 1/8 Tsp. – Fresh Ground Peppercorns
Preparation and Cooking
1. Trim excess fat from steaks and place in a large resealable freezer bag.
2. In a medium size bowl, stir the juice concentrate, EVOO, pepper and garlic. Pour into bag over meat, seal and rotate to coat meat well and place in refrigerator for 3-4 hours.3. Fire up your Big Green Egg to T-Rex (full-flame) and remove Beef from refrigerator. Drain off and discard marinade
4. Cooking method 1: Toss those steaks on the grill for 2-3 minutes per side (to taste but NEVER more than Medium – Medium-Rare). You will likely not get a glaze finish with this method.
5. Cooking method 2 (recommended): Cook indirect on your grid with a drip pan for 30-40 minutes. Turn after 20 minutes. Serve with the Corn Salsa.
6. Corn Salsa: In a medium size bowl combine the corn, red and green peppers, Onion, Cilantro, Lime Juice, Salt and Pepper and mix. Set stand at room temperature. If made ahead of time the salsa should be refrigerated for 24 hours and removed 1 hour prior to serving at room temperature.
