RECIPES

STEAK RECIPES

Ranch-Style Sirloin & Vegetable Kabobs
Grilled Lemon-Thyme Beef Steaks
Steak with Beer-Butter Sauce
Summertime Beef Salad
Chili Roasted Sirloin with Corn Pudding
Braised Beef with Noodles

GROUND BEEF RECIPES

Sweet Hawaiian Mini Burgers
Baked Meatballs
Popper Beef Burgers
Ranch Burgers
Beef & Mushroom Risotto
Sloppy Joes
Barbecue Meatloaf
Honey Mustard Meatloaf
Texas Red Chili

STEAK RECIPES

Ranch-Style Sirloin & Vegetable Kabobs

Ingredients:
1 boneless beef top sirloin steak, cut 1 inch thick (about 1 pound)
1 medium green or red bell pepper, cut into 1 inch pieces
1 medium yellow squash or zucchini, cut lengthwise in half, sliced 3/4 inch thick
1 packet (1 ounce) ranch salad dressing mix
2 tablespoons water
1 tablespoon vegetable oil

Instructions:

Trim fat from beef steak. Cut steak into 1 inch to 1 1/4 inch pieces. Alternately thread equal amounts of beef and vegetables onto each of four 12 inch metal skewers.
In small bowl, combine dressing mix, water and oil; mix well. Brush onto all sides of kabobs.
Place kabobs on grid over medium ash-covered coals. Grill, uncovered, 8 to 11 minutes for medium-rare to medium doneness and vegetables are crisp-tender, turning occasionally. Brush kabobs with any remaining dressing mixture during last 5 minutes of grilling.

Makes 4 servings.
Source: Colorado Beef Council

Grilled Lemon-Thyme Beef Steaks

Ingredients:
4 well-trimmed boneless beef top loin (strip) or ribeye steaks, cut 1 inch thick (about 2-1/2 to 3 pounds)

Seasoning
3 tablespoons chopped fresh thyme
2 tablespoons minced garlic
1 tablespoon freshly grated lemon peel
1 tablespoon olive oil
2 teaspoons coarse grind black pepper
1 teaspoons salt

Preparation:

Combine seasoning ingredients; press evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally.

Makes 4 servings.
Nutrition information per serving, using top loin: 482 calories; 61 g protein; 3 g carbohydrate; 23 g fat; 732 mg sodium; 162 mg cholesterol; 11.4 mg niacin; 1.0 mg vitamin B6; 4.3 mcg vitamin B12; 6.0 mg iron; 11.2 mg zinc.
Source: Courtesy of the Cattlemen's Beef Board, ©2004 Cattlemen's Beef Board

Steak with Beer-Butter Sauce

Ingredients:
4 well-trimmed boneless beef top loin (strip) or ribeye steaks, cut 1 inch thick (about 2-1/2 to 3 pounds)

Seasoning
1 stick of unsalted butter
1/2 cup of beer
1 teaspoon garlic salt
1 teaspoon ground mustard
1 teaspoon ground cayenne pepper
1 tablespoon Worcestershire
Sliced white bread

Preparation:

Begin cooking the steak over hot coals to your liking, but for this recipe medium-rare is preferable.
While the steak is still cooking, melt one stick of unsalted butter in a pot on the stove top. Once the butter is melted and has begun to simmer, slowly add a half-cup of beer. You have to be careful because the beer might bubble over.
Add the garlic salt, cayenne pepper, mustard, and Worcestershire to the beer-butter mixture. Allow the sauce to boil for two minutes, then remove from heat.
When the steak is ready, remove it from the grill and allow it to stand for about five minutes. Then cut it into thin slices.
Immediately before serving, toast the bread and cut into small triangles.

To serve: place a triangle of bread on a plate, top it with sliced steak and ladle the beer-butter sauce over it. Serve with potato salad, grilled sweet potatoes or any other picnic sides.
Makes 4 servings.
Source: Paul Gannon

Summertime Beef Salad

Ingredients:
1 lb. beef sirloin steak
1/2 cantaloupe, diced
1/8 teaspoon curry powder
1 clove garlic, finely chopped
1 tablespoon honey
1 cup jicama, julienned
1 tablespoon lemon juice
1/2 cup plain low-fat yogurt
1/8 teaspoon salt
1 cup seedless red or green grapes, sliced in half lengthwise
2 bunches watercress, cleaned, tough, stems removed

Preparation:

Trim excess fat from steak.
Broil steak 4 inches from heat, 5 to 7 minutes per side for rare or until desired doneness. Slice steak across the grain into thin slices.
In bowl, mix next 6 ingredients. In larger bowl, mix grapes, jicama, and cantaloupe. For each serving, arrange 1/4 of the steak slices and 1/4 of the fruit mixture on a bed of watercress. Serve yogurt dressing on the side.

Makes 4 servings.
Source: National Honey Board

Chili Roasted Sirloin with Corn Pudding

Ingredients:
3 pounds boneless beef top sirloin steak, cut 2 inches thick
2 large cloves garlic, crushed
2 teaspoon chili powder
3/4 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground cumin
salt and pepper as desired
1 bag (20 ounces) frozen whole kernel corn, defrosted
1 small onion, quartered
2 cups milk
3 eggs, beaten
1 box (8-1/2 ounces) corn muffin mix
1/2 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese

Preparation:
Preheat oven to 350°F

Combine garlic, chili powder, oregano and cumin. Press into both sides of steak.
Place steak on rack in shallow roasting pan. Do not add water or cover. Roast in 350°F oven for 50-60 minutes or 16-20 minutes per pound. Remove steak when meat thermometer inserted in center registers 140°F for medium-rare or 150°F for medium doneness. Season with salt and pepper to taste. Cover steak with aluminum foil. Tent and let stand 10 minutes.
Meanwhile, combine corn and onion in food processor bowl fitted with steel blade. Cover and process until corn is broken but not pureed, scraping side of bowl as necessary. Add milk and eggs. Process until just blended. Add muffin mix and salt and process only until mixed.
Pour mixture into greased 7-1/2 x 11-3/4 inch baking dish. Bake in 350°F oven for 45-50 minutes or until outside crust is golden brown. Sprinkle with cheese and place under broiler so surface is 3-4 inches from heat. Broil until cheese is melted and top is crusty.
Carve steak into thin slices and serve with Corn Pudding.

Makes 8-10 servings.
Source: Texas Beef Council

Braised Beef with Noodles

Ingredients:
1 cup beef cubes from chuck steak
1 1/2 cups water
1/4 teaspoon salt
Dash pepper
1 bay leaf
1 small onion, coarsely chopped
2/3 cups diced celery
1 tablespoon flour
1 tablespoon water
1 1/2 cups noodles, cooked, unsalted

Preparation:

Brown beef cubes in saucepan until well browned.
Add 1-1/2 cups water, salt, pepper, and bay leaf. Cover and cook over low heat until beef is almost tender - about 1 hour.
Add onion and celery. Continue cooking until meat and vegetables are tender - about 20 minutes.
Remove bay leaf.
Mix flour and water until smooth. Stir into beef mixture. Cook, stirring constantly, until thickened - about 2 minutes.
Serve over noodles.

Source: Human Nutrition Information Service, USDA

GROUND BEEF RECIPES

Sweet Hawaiian Mini Burgers

Ingredients:
1 pound ground beef chuck
4 teaspoons Worcestershire sauce
4 canned pineapple slices
Salt
12 Hawaiian sweet or small dinner rolls, split
Lettuce

Sauce
1/4 cup barbecue sauce
1/4 cup pineapple preserves
1 tablespoon packed brown sugar

Preparation:

Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into twelve 1/2-inch thick mini patties.
Combine sauce ingredients in small saucepan; bring to a boil, stirring frequently. Remove from heat.
Place pineapple slices on rack in broiler pan so surface of pineapple is 3 to 4 inches from heat. Broil 3 to 4 minutes, turning once and brushing with sauce. Remove pineapple; keep warm. Place patties on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 8 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning halfway through and brushing with sauce. Season with salt, as desired.
Cut each pineapple slice into thirds. Line bottom of each roll with lettuce; top with a burger, then with a pineapple piece. Close sandwiches.

Makes 4 servings.
Nutrition information per serving: 583 calories; 30 g protein; 64 g carbohydrate; 22 g fat; 480 mg sodium; 107 mg cholesterol; 4.6 mg niacin; 0.4 mg vitamin B6; 2.3 mcg vitamin B12; 5.4 mg iron; 5.4 mg zinc.
Source: Courtesy of the Cattlemen's Beef Board, ©2004 Cattlemen's Beef Board

Baked Meatballs

This baked meatballs recipe is excellent as a main dish or side dish.

Ingredients:
1/4 cup onions, minced
1 tablespoon vegetable oil
2 pounds lean ground beef
2 Eggs
3/4 cup bread crumbs
1/2 cup whole milk
1/8 teaspoon salt
1/2 teaspoon pepper
2 teaspoon onion powder
1/2 teaspoon garlic powder

Preparation:

Preheat oven 400° F. Lightly grease baking sheet with oil.
In a small skillet, add onions to 1 tablespoon oil until onions are tender.
Mix other ingredients in a bowl, then add onions. Mix with a large spoon to blend ingredients together. Shape into meatballs 1-2 inches in diameter and place on baking sheet. Bake 10-12 minutes.

Serve the baked meatballs by themselves with spaghetti sauce, or in spaghetti, or make a meatball sandwich with them.

Popper Beef Burgers

Ingredients:
1 pound ground beef
1/4 cup prepared thick-and-chunky salsa
4 frozen cream cheese or Cheddar cheese-stuffed jalapeño peppers
1/4 cup prepared salsa con queso
1/4 cup chopped fresh plum tomato
2 tablespoons sliced pitted ripe olives
Prepared thick-and-chunky salsa

Preparation:

Combine ground beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly. Lightly shape into four thin patties. Place one stuffed pepper in center of each patty; wrap beef around pepper to enclose, sealing seams and forming ball. Flatten balls into patties about 4 to 5 inches across and 1 inch thick.
Place patties on grid over medium, ash-covered coals. Grill, covered, 15 to 16 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color, turning occasionally.
Spread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives. Serve with salsa, as desired.

Makes 4 servings.
Nutrition information per serving: 342 calories; 24 g protein; 9 g carbohydrate; 22 g fat; 2.2 mg iron; 588 mg sodium; 86 mg cholesterol.
Source: Courtesy of the Cattlemen's Beef Board, ©2004 Cattlemen's Beef Board

Ranch Burgers

Ingredients:
1 1/2 pounds ground beef
4 teaspoons Ranch Rub (recipe follows)
4 hamburger buns, split
1/4 cup prepared creamy ranch dressing
2 tablespoons canned French-fried onions
Romaine lettuce, tomato slices

Ranch Rub
2 teaspoons sweet paprika
2 teaspoons dried thyme
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon ground red pepper
1/2 teaspoon ground white pepper

Preparation:

Lightly shape ground beef into four 3/4-inch thick patties. Press Ranch Rub onto patties.
Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 12 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once.
Serve in buns with dressing, onions, lettuce and tomato.

Makes 4 servings.
Source: Courtesy of the Cattlemen's Beef Board, ©2004 Cattlemen's Beef Board

Beef & Mushroom Risotto

Ingredients:
1 pound. lean ground beef
1 package (5-1/2 ounces) risotto mix with garden vegetables
1-1/2 cups sliced mushrooms
1 cup chopped red bell pepper
2 cloves garlic, crushed
1/2 teaspoon. salt
1/4 teaspoon. pepper
2 tablespoons. grated Parmesan cheese
1 tablespoon. chopped fresh basil

Preparation:

Prepare risotto mix according to package directions.
Meanwhile in large nonstick skillet, brown ground beef, mushrooms, bell pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef up into small crumbles.
Pour off drippings. Season with salt and pepper
Stir risotto into beef mixture. Sprinkle with cheese and basil.

Makes 4 servings.

Sloppy Joes

Ingredients:
1 pound ground beef
1 small onion, chopped
3/4 cup prepared barbecue sauce
1/4 teaspoon salt
1/8 teaspoon pepper
4 hamburger buns, split
American cheese slices
green bell pepper rings (optional)

Preparation:

Brown ground beef with onion in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into small crumbles. Pour off drippings.
Stir in barbecue sauce, salt and pepper; heat through. Serve in buns with cheese and bell pepper.

Barbecue Meatloaf

Ingredients:
2 pounds lean ground beef
2 eggs, beaten
1 cup oats
1 medium onion, chopped
1 medium green pepper, chopped
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon dried parsley

Sauce
1 8-oz. can tomato sauce
1/2 cup brown sugar, packed
1/4 cup vinegar
1 teaspoon dry mustard

Preparation:

Preheat oven to 350F. Add sauce ingredients to small bowl and combine, then divide and set aside.
Add meatloaf ingredients to a large bowl and mix together. Add half of sauce and mix well. Form into greased loaf pan and add to oven, baking for 1 hour.
Remove and drain off grease. Add remaining sauce to top of loaf, then bake for another 20 minutes.

Honey Mustard Meatloaf

Ingredients:
1 1/2 pounds ground beef
1/3 cup dry bread crumbs
1/2 cup chopped onion
1 teaspoon basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs
3 tablespoons Dijon mustard
3 tablespoons honey

Preparation:

Preheat oven to 350°F. Lightly grease a loaf pan.
In a large mixing bowl, combine the first six ingredients. Then stir in eggs and mix well. Transfer mixture to loaf pan, shaping to fit the pan.
In a small bowl, add honey and Dijon mustard and stirl well; then use half to cover the top of the loaf. Place loaf in oven for 30 minutes, uncovered; then brush remaining honey mustard onto loaf. Return to oven for 20-30 more minutes.
Remove from oven and allow to sit for 5 minutes before removing from pan for serving or slicing.

Source: Tamara Braun

Texas Red Chili

Ingredients:
2 pounds. coarse ground beef
OR
2 pounds. stew meat, cut into 1/4-inch pieces
3 tablespoons olive or vegetable oil
2 tablespoons butter or margarine
1 large green bell pepper
1 large yellow onion
1 8 oz. can tomato sauce
3 heaping tablespoons chili powder
2 tablespoons fresh garlic, chopped fine
1 green pickled jalapeño pepper
1 tablespoon salt
1 tablespoon coarse ground black pepper
6 cups water
3 ancho chili pods
1 tablespoon ground cumin
1/2 cup all purpose flour

Preparation:

Heat the 6 cups of water in a saucepan. While this is heating, roast the ancho chili pods under a hot broiler for 10 seconds on each side. Remove the pods and when cool enough to handle, remove the stem and shake out any seeds. Place the pods in the water that has come to a boil, cover and remove from the heat. Let steep until later in the recipe.
In a large stew or chili pot, add the oil and butter. When hot, add one of the meats listed above. Brown the meat on on a medium high heat, stirring often.
While the meat is cooking, peel the onion and dice into 1/4-inch pieces and remove the stem, seeds, and membrane from the bell pepper. Also dice the remaining outer skin into 1/4-inch pieces.
When all the pink has disappeared from the meat, add the onions and bell peppers and stir in well. Add the chili powder, cumin, salt, garlic and black pepper. Again, stir well.
Add the flour, a little at a time and stir to mix well. Reduce the heat to medium and let cook for 5 minutes. It will be normal for some of the flour to stick to the bottom of the pan. Slowly add the broth that has the ancho chili pods in it. Scrape the bottom of the pot with a spatula and now add the tomato sauce and the jalapeno pepper (remove seeds for less heat). Stir to mix well, reduce to medium low and cook uncovered for 1 1/2 to 2 hours, until the meat is very tender. Check and stir every 30 minutes, making sure to scrape the bottom of the pan with a spatula to keep from burning.
Remove and serve in a large soup bowl with crackers and/or jalapeno cornbread.

Optional toppings are finely grated, longhorn cheddar cheese and fresh, raw, chopped yellow onion.

Source: Courtesy of Secrets to Cooking Tex-Mex

FOR MORE GREAT RECIPES LINK TO:

http://www.cobeef.com/beef_recipes.htm
http://www.txbeef.org
http://www.freerecipeshome.com
http://www.beefitswhatsfordinner.com/recipes

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