Bush's Grillin' Beans & Chef Tim Love
I'm excited to share these delicious recipes from Chef Tim Love and Bush's Grillin' Beans with you. Come back tomorrow for a great giveaway from Bush's Grillin' Beans, perfect for grilling season!
Tim Love’s Grilled Beef Skirt Steak with Citrus
Recipe created exclusively for Bush’s® Grillin’ Beans® by Chef Tim
Love, master of urban western cuisine, and owner of the Lonesome
Dove Western Bistro and the Love Shack in Fort Worth, TX. This
nationally recognized culinary personality is as comfortable cooking
for the Dallas Cowboys as he is for his own kids, and his innovative
dishes have earned critical and popular acclaim. Fans enjoy watching
Love cook, whether it’s in The Lonesome Dove’s open kitchen, or on
TV shows like Top Chef Masters and Iron Chef America.
Serves: 4 to 6
Preparation Time: 10 to 15 minutes
Grill Time: 8 to 12 minutes
BUSH’S® Texas RancheroGrillin’ Beans®
2 pounds beef outside skirt steak, clean
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
4 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons kosher salt
2 tablespoons cracked black pepper
¼ cup peanut oil
2 lemons, cut in half
1 can (21 ounces) BUSH’S® Texas Ranchero Grillin’ Beans®
Bring meat to room temperature. Light the grill and bring to 350 degrees Fahrenheit.
Combine rosemary, thyme, chili powder, cumin, kosher salt and black pepper to make dry rub.
Rub meat with peanut oil. Season well with dry rub.
With grill heated to at least 350 degrees, place meat on grill for 4 minutes a side for medium rare.
Just before the meat is done, squeeze lemon all over the steak while still on the grill. Check temperature with a thermometer; remove from grill when the internal temperature reaches 165 degrees Fahrenheit.
To serve, slice meat across the grain. Serve with one can (21 ounces) BUSH’S® Texas Ranchero Grillin’ Beans®.
Chef’s Secret: Drizzling lemon over the steak while it’s still on the grill punches up flavor.
Tim Love’s Grilled Skin-On Chicken Breast Recipe created exclusively for Bush’s® Grillin’ Beans®
1 gallon of water
½ cup salt
1 tablespoon chili flakes
3 garlic cloves
¼ cup sugar
1 medium chicken breasts with skin
3 tablespoons minced garlic
¼ cup chili powder
¼ cup peanut oil
1 can (21 ounces) BUSH’S® Black Bean Fiesta Grillin’ Beans®
Serve with a citrus-arugula salad.*
Combine water, salt, chili flakes, garlic cloves and sugar in a container. Mix until salt and sugar dissolve. Add chicken breasts to
mixture; cover and marinate in the refrigerator for at least 2 hours.
Remove chicken from marinade and pat dry with paper towels. Combine minced garlic and chili powder in a small bowl, add
peanut oil and mix together. Rub chicken breasts with chili powder mixture and lightly season each breast with salt and pepper.
With grill heated to at least 350 degrees Fahrenheit, place chicken breasts on grill, searing each side for 9 to 11 minutes. Cook
breast skin side down first, searing it until skin is crispy brown. Move chicken to warm side of grill (not directly over hot coals) and
finish cooking for 13 to 16 minutes, until internal temperature reaches 165 degrees Fahrenheit (juices should run clear).
Serve with one can (21 ounces) BUSH’S® Black Bean Fiesta Grillin’ Beans®.
½ pound arugula
Fresh cracked pepper
2 tablespoons of extra virgin olive oil
2 limes, juiced
Place arugula in a bowl and
drizzle olive oil, lime juice, salt
and pepper over it.
Chef’s Secret: If you need more time indoors, after the chicken is seared you can finish cooking it in the oven for 13 to 16 minutes at 350
degrees Fahrenheit, until internal temperature reaches 165 degrees Fahrenheit (juices should run clear).
Serves: 4 to 6
Preparation Time: 5 to 10 minutes (at least 2 hours marinating)
Grill Time: 18 to 22 minutes, Oven time: 13 to 16 minutes
Featuring: BUSH’S® Black Bean Fiesta Grillin’ Beans®