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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SOUTHWEST MARINATED STEAK WITH GRILLED PEPPERS - 30
MINUTES
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Marinating time: 6 to 8 hours or overnight
1 beef flank steak or top round steak, 1" thick (approx. 1-1/2 lbs)
3 red, yellow or green bell peppers, each quartered lengthwise
Marinade:
1/2 cup prepared Italian dressing
1/4 cup fresh lime juice
1 Tbsp honey
1-1/2 tsp ground cumin
1. Combine marinade ingredients. Place Beef steak and 1/3 cup marinade in
plastic bag, turning to coat. Close bag securely and marinate in refrigerator 6
to 8 hours or overnight, turning occasionally. Cover and refrigerate remaining
marinade.
2. Remove steak from marinade; discard marinade. Brush bell peppers with some
of reserved marinade. Place steak and peppers on grid over medium, ash-covered
coals. Grill flank steak, uncovered, 17 to 21 minutes for medium-rare to medium
doneness (top round steak 6 to 18 minutes for medium-rare doneness), turning
occasionally. Grill peppers 12 to 15 minutes or until tender, turning once.
Brush steak and peppers occasionally with additional marinade; do not brush
during last 5 minutes.
3. Carve flank steak diagonally across grain (top round crosswise) into thin
slices; season with salt, as desired. Serve with peppers.
4 servings.
Source: National Cattlemen's Beef Association |
PACIFIC RIM GLAZED FLANK STEAK
- 20 MINUTES
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Marinating time: 30 minutes
1 Beef flank steak (approx. 1-1/2 to 2 pounds)
Marinade:
1 cup prepared teriyaki marinade
1/2 cup chopped onion
1/3 cup honey
1 Tbsp chopped fresh rosemary
1 Tbsp dark sesame oil
1 clove garlic, crushed
pepper (as desired)
1. In a medium shallow dish, combine marinade ingredients, adding pepper as
desired; whisk until blended. Remove and reserve 3/4 cup for basting.
2. With sharp knife, lightly score both sides of Beef steak in a crisscross
pattern. Place steak in remaining marinade in dish, turning to coat. Cover and
marinate in refrigerator 30 minutes, turning once.
3. Remove steak from marinade; discard marinade. Place steak on grid over
medium. ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium-rare
to medium doneness, basting occasionally with reserved 3/4 cup marinade and
turning once.
4. Place remaining basting marinade in small saucepan; bring to a boil.
Meanwhile carve steak diagonally across the grain into thin slices; arrange on
platter. Spoon hot marinade over Beef, as desired. 4 to 6 servings.
Source: National Cattlemen's Beef Association |
BEEF TACO-MAC - 30 MINUTES
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1 lb Beef cubed steaks
1 Tbsp vegetable oil
1 medium onion, chopped
1 pkg. (1-1/4 oz) taco seasoning mix
2 cans (14-1/2 to 16 oz each) diced tomatoes, undrained
1-1/2 cups uncooked rotini (spiral) pasta
1/2 cup shredded cheddar cheese
1. Cut Beef steaks lengthwise into 1"-wide strips and then crosswise into 1"
pieces.
2. Heat oil in Dutch oven over medium-high heat until hot. Add Beef and onion;
cook and stir 3 minutes. Season with 1/4 teaspoon salt.
3. Stir in taco seasoning, tomatoes, pasta and 1/2 cup water; bring to a boil.
Reduce heat to low; cover tightly and simmer 20 minutes or until pasta is
tender. Sprinkle with cheese before serving.
4 servings.
Source: National Cattlemen's Beef Association |
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