Many of us will flock to fireworks, parades, barbecues and beaches to celebrate today’s Independence Day holiday.
If you haven’t already thought about what to cook for the family, bring out your best grilling gear, as we have the perfect main dish meats for you.
Try our summertime steaks, perfect for your July Fourth get-together.
CHIMICHURRI STRIP STEAK WITH POTATOES AND TOMATOES
By Hawaiian Electric Co.
- 4 (1-inch-thick) New York strip steaks (2-1/2 pounds total)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
>> Potatoes:
- 1-1/2 pounds small red potatoes, halved
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
>> Plum tomatoes:
- 6 medium plum tomatoes, cut into halves
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
>> Herb sauce:
- 1 cup packed fresh parsley
- 1 cup packed fresh cilantro
- 1 clove garlic
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
Heat grill on medium-high.
On large sheet of heavy-duty foil, place potatoes; toss with olive oil, salt and pepper. Fold foil over; crimp edges to seal. Place on grill and cook until tender, turning once, 25-30 minutes.
Meanwhile, grill steaks and tomatoes:
Pat steaks dry. Season with salt and pepper. Grill, turning occasionally, to desired doneness, 7-8 minutes for medium-rare. Transfer to wire rack set over a rimmed baking sheet. Let stand 5 minutes.
Brush cut sides of tomatoes lightly with olive oil and sprinkle with salt and pepper. Grill until lightly charred, 3-5 minutes per side.
To make herb sauce: Pulse parsley, cilantro and garlic in food processor until finely chopped. Add oil, vinegar, oregano, red pepper, salt and pepper; pulse to blend.
Stir meat juices from steak into herb sauce.
Slice steak; serve with sauce as well as grilled potatoes and tomatoes. Serves 6.
Approximate nutritional analysis, per serving: 550 calories, 25 g total fat, 8 g saturated fat, 110 mg cholesterol, 400 mg sodium, 37 g carbohydrate, 4 g fiber, 3 g sugar, 44 g protein.
PEPPER STEAK
By Hawaiian Electric Co.
- 1-1/2 pounds sirloin tip
- 2 tablespoons vegetable oil
- 1/3 cup chopped onions
- 1 clove garlic, halved
- 1 teaspoon salt
- Dash pepper
- 1 beef bouillon cube
- 1 cup hot water
- 1 can (1 pound 13 ounces) stewed tomatoes
- 1 green pepper, sliced in rings
- 3 tablespoons cornstarch
- 1/2 cup cold water
- 3 tablespoons shoyu
Cut meat 1/4-inch thick pieces.
In a medium pan over medium, brown meat slowly in oil, adding onions and garlic during the last few minutes. Season with salt and pepper.
Dissolve bouillon cube in hot water; add to meat and simmer 25 minutes.
Add tomatoes and green pepper; cook 10 minutes.
Combine cornstarch, water and shoyu; stir into meat mixture. Cook 5 minutes, stirring constantly, until thickened. Serve with rice or noodles. Serves 6.
Approximate nutritional analysis, per serving (not including rice or noodles): 270 calories, 11 g total fat, 2.5 g saturated fat, 75 mg cholesterol, 1,200 mg sodium, 17 g carbohydrate, 3 g fiber, 8 g sugar, 26 g protein.
SWEET AND SMOKY TRI-TIP
By Hawaiian Electric Co.
- 1 boneless beef tri-tip roast (about 2-1/4 pounds)
>> Rub:
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons kosher salt
- 1/2 teaspoon pepper
In small bowl, combine rub ingredients. Rub all over tri-tip, cover in plastic wrap and refrigerate up to 1 day.
Heat grill on medium. Grill beef 30 minutes, to internal temperature of 125 degrees, turning 3 times.
Transfer to cutting board; let rest 10 minutes.
Thinly slice against grain to serve. Serves 8.
Approximate nutritional analysis, per serving: 240 calories, 13 g total fat, 4.5 g saturated fat, 80 mg cholesterol, 550 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g sugar, 27 g protein.
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
