GreatBeefSteaks.com

Grilled Teriyaki Steaks Rosemary Garlic Rib Roast Ribeye Roast & Oven Roasted VeggiesGrilled Steaks with Lemon Chive Corn Ranch Style Sirloin & Vegetable Kabobs Fiesta Ribeye Steaks Spanich Rice & Beef Soup Crescent Topped Beef Pot Pie Mexicali Beef Stew in Pumpkin Shell Grilled Sirloin & Potatoe Dinner Salisbury Steak with Dill Mashed Potatoes Mediterranean Steak Sandwiches Curried Beef Kabobs Asian Beef & Noodles Easy Beef Stuffed Peppers Grilled Herb Mustard Steaks Lemon Herbed Steak & Veggies Satay-Style Beef & Pasta Beef Chili on Cheddar Topped Potatoes Beef n' Onions in BBQ Sauce Beef & Cheese Burritos Peppery Seasoned Steaks Beef & Broccoli Rice Campfire Meatballs on Spaghetti Sauce Thai Beef Grill Garlicky Beef & Pasta Beefy Cowboy Beans Beef Tenderloins & Greens Dijon Easy Beef Stoganoff Cheese Osteako Pizza Portorhouse &Twice Baked Potatoes Southwest Marinated Steak & Peppers Confetti Beef Tacos Canton Beef & Pineapple Pacific Rim Glazed Flank Steak Grilled Lime-Cilantro Chuck Steaks Steak & Potatoe Kabobs Beef Taco - Mac	CHEESE ÒSTEAKÓ PIZZA - 30 MINUTES	1 lb ground Beef 1 small green or red bell pepper, cut into thin strips 1 small onion, thinly sliced, separated into rings 1 large (16 oz) Italian bread shell (approx. 12") 2 cups shredded mozzarella cheese 1. Heat oven to 400° F. In large nonstick skillet, brown ground Beef over medium heat 6 minutes. Add bell pepper and onion; cook 3 to 4 minutes or until Beef is no longer pink and vegetables are crisp-tender. Season with 3/4 teaspoon salt and 1/2 teaspoon pepper. 2. Place bread shell on baking sheet. Remove Beef mixture from skillet with slotted spoon; arrange on bread shell. Sprinkle with cheese. Bake 8 to 10 minutes or until cheese is melted; cut into 8 wedges. 4 servings. Source: National Cattlemen's Beef Association
	CONFETTI BEEF TACOS - 20 MINUTES	1 lb ground Beef 2 tsp chili powder 1 can (11 oz) whole kernel corn, drained 1 cup prepared mild or medium chunky salsa 1 pkg. (12-count) taco shells, warmed Toppings: Shredded Monterey Jack cheese, thinly sliced lettuce, sliced ripe olives, chopped tomatoes (optional) 1. In large nonstick skillet, brown ground Beef over medium heat 8 to 10 minutes or until no longer pink, breaking up into 3/4" crumbles. Pour off drippings. Season with chili powder and 1/2 teaspoon salt. Stir in corn and salsa; heat through. 2. Spoon approx. 1/3 cup Beef mixture into each taco shell. Top as desired. 12 tacos. Source: National Cattlemen's Beef Association
	GRILLED LIME-CILANTRO CHUCK STEAKS - 30 MINUTES	Marinating time: 1 to 2 hours 1-1/4 lb well-trimmed boneless Beef chuck eye steaks, 1" thick Marinade: 3 Tbsp fresh lime juice 3 Tbsp water 1 Tbsp chopped fresh cilantro 1 small jalapeûo pepper, chopped 1 large clove garlic, crushed 1/4 tsp ground cumin 1. Combine marinade ingredients. Place Beef steaks and marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 1 to 2 hours, turning occasionally. 2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, approx. 16 to 20 minutes for medium-rare to medium doneness, turning occasionally. 3. Carve steaks into thin slices; season with salt and pepper as desired. 4 servings. Source: National Cattlemen's Beef Association