Virginia
Beef... It's What's For Dinner
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340;
Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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For more recipes and cooking tips, please visit
beefitswhatsfordinner.com
Chipotle-Marinated Beef Flank Steak
Ingredients:
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1 beef flank steak (about 11⁄2 to |
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2
lbs.) or beef top round steak, |
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cut
1-inch thick (about 13⁄4 lbs.) |
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Salt |
Marinade:
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1⁄3 cup
fresh lime juice |
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1⁄4 cup
chopped fresh cilantro |
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1 T packed brown sugar |
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2 t minced chipotle chilies in |
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adobo
sauce |
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2 T adobo sauce (from chilies) |
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2 cloves garlic, minced |
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1 t freshly grated lime peel |
Directions: Combine marinade ingredients in
small bowl; mix well. Place beef steak and marinade in food-safe plastic
bag; turn steak to coat. Close bag securely and marinate in refrigerator 6
hours or as long as overnight. Remove steak from marinade; discard
marinade. Place steak on grid over medium, ash-covered coals. Grill flank
steak, uncovered, 17 to 21 minutes for medium-rare to medium doneness (top
round steak 16 to 18 minutes for medium-rare doneness; do not overcook),
turning occasionally. Carve steak across the grain into thin slices.
Season with salt, as desired.
Beef Salad Italiano
Ingredients:
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1 lb. boneless beef top sirloin steak or top loin
steaks, cut 3⁄4-inch thick |
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2 medium-ripe tomatoes, cut into 3⁄4-inch
pieces |
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1 medium yellow bell pepper, cut into
1⁄2-inch pieces |
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1⁄2 small red onion, thinly sliced |
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1⁄2 cup thinly sliced fresh basil leaves,
lightly packed |
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Vegetable cooking spray |
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1⁄2 t salt |
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Lettuce leaves |
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11⁄2 cups home-style garlic croutons |
Directions: In large bowl, combine tomatoes,
bell pepper, onion, basil and vinaigrette; toss to coat. Cover and
refrigerate. (Vegetable mixture can be made ahead and refrigerated up to
24 hours.) Meanwhile, trim fat from beef steak. Cut steak lengthwise in
half and then crosswise into 1⁄2-inch-thick strips. Spray large
nonstick skillet with cooking spray. Heat skillet over medium-high heat
until hot. Add beef (1⁄2 at a time) and stir-fry 2 to 3 minutes or
until outside surface is no longer pink. Remove from skillet; season with
salt. To serve, arrange lettuce on serving platter. Add croutons and beef
to vegetable mixture; toss lightly. Spoon beef mixture onto lettuce. Serve
immediately.
Cumin-Crusted Beef Steaks with Orange-Olive Relish
Ingredients:
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2 to 4 beef shoulder top blade (flat iron)
steaks, (about 7 oz. each) or 4 boneless beef |
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tenderloin steaks, cut 1-inch
thick (about 4 oz. each) |
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2 to 3 medium oranges |
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11⁄2 t ground cumin |
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1 t salt |
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1⁄2 t pepper |
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1 jar (7 oz.) roasted red peppers, diced |
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1⁄3 cup coarsely chopped Kalamata olives |
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1⁄3 cup diced red onion |
Directions: Grate 2 teaspoons orange peel from
oranges; reserve oranges. Combine orange peel, cumin and salt in small
bowl; remove and reserve 2 teaspoons seasoning for relish. Heat ridged
grill pan or large nonstick skillet over medium heat until hot. Add pepper
to remaining seasoning; press evenly onto beef steaks. Place steaks in
grill pan; cook shoulder top blade steaks 13 to 15 minutes, turning twice
(tenderloin steaks 10 to 13 minutes, turning occasionally) for medium-rare
to medium doneness. Meanwhile, peel and dice enough reserved oranges to
measure 11⁄2 cups. Combine diced oranges, red peppers, olives, onion
and reserved 2 teaspoons seasoning in medium bowl; mix well. Serve steaks
with relish.
Brew Burgers
Ingredients:
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11⁄2 lbs. ground beef |
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1⁄4 cup
beer |
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1⁄4 cup
prepared steak sauce |
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4 slices sweet onion (1⁄2 inch) |
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4 slices
(1 oz. each) Swiss cheese |
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4 crusty rolls, split |
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Lettuce leaves |
Directions: Combine beer and steak sauce in
1-cup glass measure. Cover and microwave on high 1 to 11⁄2 minutes
or until bubbly. Lightly shape ground beef into four 3⁄4-inch-thick
patties. Place patties in center of grid over medium, ash-covered coals;
arrange onion around patties. Grill, uncovered, 13 to 15 minutes to medium
(160�F) doneness, until patties are not pink in center and juices show no
pink color and onions are tender, turning occasionally. Season with salt
after turning. About 2 minutes before patties are done, brush generously
with sauce; top with cheese. Serve burgers and onions in rolls with
lettuce and sauce.
Recipes supplied by the Virginia Beef Industry
Council |
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