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Summer Grilling Season is Here

Columbia, MO (AgNewsWire) Memorial Day marks the official kickoff of summer grilling season, which means plenty of steaks will be hitting the grills this weekend.

When picking out beef for grilling, Dawn Thurnau with the Missouri Beef Industry Council says it is important to remember that not all steaks are created equal.

"Some great steaks to just season and throw on the grill include the T-bone, the ribeye, the top loin or strip steak, tenderloin or sirloin," Thurnau said. "These are all great to just throw on the grill because they are already tender and they are going to yield a wonderful product at the end."

According to Thurnau, these more tender cuts only need to be marinated for about 30 minutes, if at all. Less tender cuts should be marinated for six to 24 hours to increase tenderness.

"Some cuts that should be marinated are often more economical but they are less tender. Those include the chuck shoulder steak, the top round, the eye round, skirt and flank steaks,"said Thurnau.

Thurnau suggests using an acidic ingredient when marinating for tenderness.

"Acidic ingredients that complement beef include lemon or lime juice, Italian dressing, salsa or even wine," she said. Her personal favorite includes fresh ginger and pineapple.

For a great grilled meal that includes marinated lean beef and vegetables, Thurnau recommends Classic Grilled Fajitas, which is flank steak marinated in fajita seasoning mix and lime juice, grilled with peppers and onions and served on flour tortillas.