Recipes

OUR FAVORITE BEEF RECIPES

1- Floribbean Fiesta Steak
Total preparation and cooking time: 30 minutes
Marinating time: 15 minutes to 2 hours

4 boneless beef chuck eye steaks,
cut 1 inch thick (8 oz. each)
1 cup prepared mojo marinade
1 can (15 oz.) black beans, rinsed, drained
1-1/4 cups frozen corn
1 cup refrigerated or bottled medium salsa with lime & garlic
1/3 cup packed fresh cilantro leaves 1 ripe avocado, coarsely chopped
1/4 cup prepared ranch dressing 1 teaspoon pepper, divided Salt

1. Place beef steaks in food-safe plastic bag. Add marinade; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Combine beans, corn and salsa in medium saucepan. Cook over medium heat 4 to 6 minutes or until thoroughly heated, stirring occasionally. Remove from heat; keep warm.
3. Meanwhile place cilantro in food processor container. Cover; process until chopped. Add avocado, dressing and 1/2 teaspoon pepper. Cover; process until smooth. Season with salt, as desired. Set aside.
4. Remove steaks from marinade; discard marinade. Season evenly with remaining 1/2 teaspoon pepper. Spray ridged grill pan or large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in pan; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Season with salt, as desired.
5. Serve steaks with bean mixture. Top with avocado mixture.
Makes 4 servings.

Total preparation and cooking time: 30 minutes

1 pkg. (17 oz.) refrigerated fully-cooked beef tips with gravy
1 tablespoon extra-virgin olive oil
6 oz. portobello mushrooms, coarsely chopped
1/2 cup chopped red onion Chopped fresh parsley (optional) Smoked Gouda Grits:
3-1/2 cups water
1 cup quick-cooking grits
1 cup shredded smoked Gouda cheese
2 to 4 tablespoons butter, softened

1. To prepare Smoked Gouda Grits, bring water to a boil in a medium saucepan. Slowly add grits, stirring constantly. Reduce heat to medium-low; cover and cook 5 to 7 minutes or until thickened, stirring occasionally. Add cheese and butter, as desired; stir until completely melted. Remove from heat. Cover; set aside.
2. Meanwhile heat oil in large nonstick skillet over medium-high heat. Add mushrooms and onion. Cook 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in beef tips with gravy; continue cooking until heated through about 5 minutes, stirring occasionally.
3. Divide grits evenly among 4 shallow bowls. Top with beef mixture. Garnish with parsley, if desired.
Makes 4 servings.
Cook’s Tip: For a tasty variation, serve beef mixture over prepared mashed potatoes.

3 - Grilled Beefstro Cobb Salad

This recipe was inspired by Grilled Beef Tenderloin Cobb Salad, from the cookbook The Kitchen Sessions by Chicago chef Charlie Trotter.

Total preparation and cooking time: 45 minutes
Marinating time: 15 minutes to 2 hours

3 beef shoulder top blade steaks (flat iron) (about 8 oz. each)
1/3 cup drained oil-packed sun-dried tomatoes with herbs
3/4 cup prepared blue cheese dressing
1/4 teaspoon pepper 4 slices ready-to-serve bacon
1 package (10 oz.) mixed salad greens (about 8 cups)
2 medium avocados, diced 3/4 cup grape tomatoes, cut in half
2 hard cooked eggs, coarsely chopped Marinade:
1/3 cup sun-dried tomato oil,
2 tbls. blue cheese dressing

1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Place sun-dried tomatoes in food processor container. Cover; process until minced. Combine sun-dried tomatoes, 3/4 cup dressing and pepper in small bowl. Refrigerate, covered, until ready to serve.
3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once.
4. Microwave bacon on HIGH 20 to 30 sec. or until heated; crumble.
5. Carve steaks into slices. Arrange salad greens on large serving platter. Arrange steak slices, avocados, grape tomatoes, bacon pieces and eggs in rows over greens. Serve with dressing. Makes 4 servings.

4 - Rise N’ Shine Beef Ranchero Wraps

Total preparation and cooking time: 35 minutes

1 pkg. (18 oz.) taco sauce with seasoned ground beef
10 eggs, slightly beaten
2 cups shredded Mexican cheese blend
6 medium flour tortillas (8 to 10-inch diameter)
1 can (4 to 4-1/2 oz.) chopped green chilies, drained
1 cup dairy sour cream
2 tablespoons prepared salsa Salsa Optional

1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Pour eggs into pan. Cook 4 to 5 minutes or until scrambled, stirring frequently. Sprinkle with cheese. Remove from heat. Cover and keep warm.
2. Microwave taco sauce with ground beef according to package directions. Set aside.
3. Stack tortillas on microwave-safe plate. Cover with slightly damp paper towel. Microwave on HIGH 30 seconds or until heated through.
4. Layer tortillas evenly with beef, eggs and chilies, leaving 1/2-inch border around edge. Roll up tightly. Place seam-side down on microwave-safe serving plate. Microwave, uncovered, on HIGH 1 to 1-1/2 minutes or until heated through.
5. Meanwhile combine sour cream and salsa in small bowl. Cut each wrap diagonally in half. Serve with sour cream mixture and salsa, if desired.
Makes 6 servings.

5 - Ranch Steaks With Citrus-Jalapeño Mojo

Total preparation and cooking time: 40 minutes

4 beef shoulder center steaks (ranch steak),
cut 1” (8 oz. each) Black pepper Salt Orange segments (optional) Citrus-Jalapeño Mojo:
1 large orange 3 cups bottled fresh-squeezed orange juice
1/4 cup fresh lime juice
1/2 small red onion, finely chopped
1 small jalapeño pepper, finely chopped
4 cloves garlic, finely chopped
1 teaspoon cumin seeds Salt and black pepper

1. To prepare Citrus-Jalapeño Mojo, grate 1 tablespoon peel from orange. Reserve orange for garnish, if desired. Combine peel, orange juice, lime juice, onion, jalapeno pepper, garlic and cumin seeds in large saucepan; bring to a boil. Boil 15 to 20 minutes or until sauce is reduced to about 1-1/2 cups. Strain and discard solids. Season sauce with salt and black pepper, as desired. Set aside.
2. Meanwhile season beef steaks with black pepper, as desired. Place on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes for medium rare to medium doneness, turning once.
3. Carve steaks into thin slices. Season with salt, as desired. Drizzle with some citrus-jalapeño mojo. Garnish with orange segments, if desired. Serve with remaining mojo.
Makes 4 servings.

6 - Bangkok Beef & Basil

Total preparation and cooking time: 45 minutes
Marinating time: 15 minutes

1-1/2 pounds beef round sirloin tip center steaks,
cut 1 inch thick or beef shoulder top blade steaks (flat iron)
3/4 cup regular or low-sodium teriyaki sauce, divided
3 tablespoons fresh lime juice
2 teaspoons red curry powder
1 package (7 oz.) dried rice noodles
1 cup thinly sliced red bell pepper strips
1 cup thinly sliced fresh basil
1 cup thinly sliced green onion strips (3 x 1/8-inch strips) Black pepper

1. Cut beef steak crosswise into 1/4-inch thick strips. Place in shallow glass dish. Add 1/4 cup teriyaki sauce; toss to coat. Cover and marinate in refrigerator 15 minutes.
2. Combine remaining 1/2 cup teriyaki sauce, lime juice and curry powder in small bowl. Set aside.
3. Prepare rice noodles according to package directions for stir-fry; drain and rinse with cold water. Set aside.
4. Meanwhile spray nonstick wok or large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from wok. Repeat with remaining beef. If necessary, re-spray skillet with cooking spray. Add bell pepper to wok; stir-fry 30 to 60 seconds or until crisp-tender. Remove from wok.
5. Add teriyaki sauce mixture to wok; bring to a boil. Add rice noodles, basil, 1/2 of green onions, bell pepper and beef; cook and carefully stir until heated through. Season with black pepper. Garnish; green onions.
Makes 4 to 6 servings.