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
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THAI BEEF GRILL - 30 MINUTES
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2 well-trimmed boneless Beef top loin steaks or 1 boneless Beef top sirloin
steak, 1" thick
3 Tbsp prepared light teriyaki sauce
1 large sweet onion, 1/2" slices
Peanut Sauce:
2 Tbsp creamy peanut butter
1/8 to 1/4 tsp crushed red pepper
2 Tbsp prepared light teriyaki sauce
2 Tbsp water
1. Brush both sides of Beef steaks and onion with 3 tablespoons teriyaki sauce.
Place steaks and onion on grid over medium, ash-covered coals. Grill top loin
steaks, uncovered, 15 to 18 minutes (top sirloin steak 17 to 21 minutes) until
steaks are medium-rare to medium doneness and onion is tender, turning
occasionally.
2. Meanwhile in small bowl, combine peanut butter and red pepper; with fork,
gradually stir in 2 tablespoons teriyaki sauce and water until smooth.
3. Carve steaks crosswise into thick slices; serve with onion and sauce. 4
servings.
Source: National Cattlemen's Beef Association |
BEEF TENDERLOIN & GREENS DIJON
- 20 MINUTES
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1 lb Beef tenderloin tips
1 Tbsp olive oil
1 pkg. (8 to 10 oz) mixed salad greens
Prepared croutons
Dijon Dressing:
1/2 cup olive oil
1/4 cup Dijon-style mustard
1/4 cup balsamic vinegar
1 clove garlic, crushed
1 tsp sugar
1/4 tsp pepper
1. In medium bowl, whisk together dressing ingredients until creamy; set aside.
2. Cut Beef into 1" x 1/2" pieces. In large nonstick skillet, heat oil 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 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. In large bowl, combine greens and 1/2 cup dressing; toss. Arrange greens on
platter; top with Beef and croutons.
Serve immediately, passing remaining dressing. 4 servings.
Source: National Cattlemen's Beef Association |
PORTERHOUSE & TWICE-BAKED POTATOES FOR TWO - 20
MINUTES
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1 Beef Porterhouse or T-Bone steak, 1"
thick (approx. 1 lb)
1 pkg. (10 oz) frozen twice-baked potatoes, any variety
1/2 tsp garlic salt
1/4 tsp seasoned pepper
1. Cook potatoes according to package directions; keep warm.
2. Meanwhile combine garlic salt and seasoned pepper; press evenly into both
sides of Beef steak.
3. Heat large nonstick skillet over medium heat until hot. Place steak in
skillet; cook 14 to 17 minutes for medium-rare to medium doneness, turning
once.
4. Remove bone; carve Beef crosswise into slices. Serve with potatoes.
2 servings.
Source: National Cattlemen's Beef Association |
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