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
|
CRESCENT-TOPPED BEEF POT PIE
- 30 MINUTES
|
1 boneless beef top sirloin steak, 3/4"
thick (approx. 1 lb)
Vegetable cooking spray
1 pkg. (16 oz) frozen potato, green bean, onion and red pepper mixture
1/2 tsp dried thyme leaves
1 jar (12 oz) mushroom gravy
1 can (8 oz) refrigerated crescent dinner rolls
1. Heat oven to 375°F. Cut Beef steak lengthwise into 2 or 3 strips and then
crosswise into 1/2" thick slices. Spray 10" ovenproof skillet with cooking
spray; heat over medium-high heat until hot. Add beef (1/2 at a time) and
stir-fry 1 minute. Remove from skillet; season with 1/4 teaspoon pepper.
2. In same skillet, combine vegetables, 2 tablespoons water and thyme; cook and
stir 3 minutes or until vegetables are defrosted. Stir in gravy; bring to a
boil. Remove from heat; return Beef.
3. Separate rolls into 8 triangles; starting at wide ends, roll up half-way.
Arrange rolls on Beef mixture with pointed ends directed toward center.
Bake 17 to 19 minutes or until rolls are golden brown.
4 servings.
Source: National Cattlemen's Beef Association |
GRILLED SIRLOIN & POTATO DINNER - 30 MINUTES
 |
1 well-trimmed boneless Beef top sirloin
steak, 1" thick
2 large baking potatoes, each cut lengthwise into 8 wedges
4 slices (1/2") red onion
2 Tbsp olive oil
Sauce:
2/3cup prepared steak sauce
1 Tbsp crushed garlic
1. In 2-cup glass measure, combine sauce ingredients; cover and microwave on
HIGH 2 minutes or until hot and bubbly, stirring once. Remove 3 tablespoons;
brush on both sides of Beef steak. Reserve remaining sauce.
2. Brush potatoes and onion with oil. Place steak and vegetables on grid over
medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes until steak is
medium-rare to medium doneness and vegetables are tender, turning steak and
vegetables occasionally. Brush vegetables with some of reserved sauce during
last 5 minutes of grilling.
3. Carve steak crosswise into slices; serve with vegetables. Pass remaining
sauce.
4 servings.
Source: National Cattlemen's Beef Association |
MEDITERRANEAN STEAK SANDWICHES
- 30 MINUTES
|
1 lb boneless Beef top sirloin steak, 1"
thick
4 pita breads, warmed
1/4 cup crumbled feta cheese
Seasoning:
2 tsp olive oi
l 2 cloves garlic, crushed
1 tsp dried oregano leaves
1/4 tsp pepper
Tomato Relish:
1 cup chopped seeded tomato
1 can (2-1/4 oz) sliced ripe olives, drained
1/3 cup chopped onion
2 Tbsp prepared Italian dressing
1. Combine seasoning ingredients; press evenly into both sides of Beef steak.
Place steak on rack in broiler pan so surface of Beef is 3" to 4" from heat.
Broil 16 to 21 minutes for medium-rare to medium doneness, turning once.
2. Meanwhile, combine relish ingredients; set aside.
3. Carve steak into thin slices; season with 1/2 teaspoon salt. Arrange equal
amount of Beef on top of each pita; top with relish and cheese.
4 servings.
Source: National Cattlemen's Beef Association |
|
|
|