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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GRILLED TERIYAKI STEAKS WITH FRUIT SALSA- 30 MINUTES |
Marinating time: 30 minutes
4 well-trimmed boneless Beef chuck eye or chuck top blade steaks,
3/4" thick (approx. 1-1/4 lb)
1/3 cup plus 2 Tbsp prepared teriyaki marinade,
divided Fruit Salsa: 2 medium plums or 1 large peach, pitted, diced
2 Tbsp orange marmalade
2 Tbsp finely chopped red onion
1 Tbsp fresh lime juice
2 tsp finely chopped jalapeûo pepper
1. Place steaks and 1/3 cup marinade in plastic bag, turning to coat. Close bag
securely and marinate in refrigerator 30 minutes, turning once.
2. Meanwhile in small bowl, combine salsa ingredients; set aside.
3. Remove steaks from marinade; discard marinade. Place steaks on grid over
medium, ash-covered coals. Grill chuck eye steaks, uncovered, approx. 14 to 20
minutes (top blade steaks 17 to 22 minutes) for medium-rare to medium doneness,
turning occasionally.
4. Drizzle steaks with 2 tablespoons marinade; serve with salsa.
4 servings.
Source: National Cattlemen's Beef Association |
ROSEMARY GARLIC BEEF RIB ROAST
- 2-1/2 HOURS |
6-8-lb well-trimmed Beef rib roast, small
end (3 to 4 ribs)
Seasoning:
1 Tbsp dried rosemary leaves, crushed
3 cloves garlic, crushed
3/4 tsp salt 1/4 tsp pepper
1. Heat oven to 350° F. Combine seasoning ingredients; press
evenly into surface of Beef roast. Place roast, fat side up, in shallow
roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest
part of Beef, not touching bone or resting in fat. Do not add water or cover.
Roast 2-1/4 to 2-1/2 hours for medium-rare; 2-3/4 to 3 hours for medium
doneness.
2. Remove roast when meat thermometer registers 135° F for medium-rare, 150° F
for medium. Let stand 15 minutes. (Temperature will continue to rise to 145° F
for medium-rare, 160° F for medium.) Carve into slices.
8 to 10 servings.
Source: National Cattlemen's Beef Association |
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