Reader Recipes

Virginia Beef... It's What's For Dinner

Submit your favorite recipes to: Reader Recipes; P.O. Box 2340; Glen Allen, VA 23058-2340. Or send your recipe by e-mail to bpotter@odec.com.

For more recipes and cooking tips, please visit beefitswhatsfordinner.com 

Chipotle-Marinated Beef Flank Steak

Ingredients:

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1 beef flank steak (about 11⁄2 to

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   2 lbs.) or beef top round steak,

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   cut 1-inch thick (about 13⁄4 lbs.)

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Salt

Marinade:        

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1⁄3  cup fresh lime juice

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1⁄4  cup chopped fresh cilantro

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1 T packed brown sugar

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2 t minced chipotle chilies in

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   adobo sauce

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2 T adobo sauce (from chilies)

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2 cloves garlic, minced

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1 t freshly grated lime peel

Directions: Combine marinade ingredients in small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium-rare to medium doneness (top round steak 16 to 18 minutes for medium-rare doneness; do not overcook), turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.

Beef Salad Italiano

Ingredients:

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1 lb. boneless beef top sirloin steak or top loin steaks, cut 3⁄4-inch thick

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2 medium-ripe tomatoes, cut into 3⁄4-inch pieces

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1 medium yellow bell pepper, cut into 1⁄2-inch pieces

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1⁄2 small red onion, thinly sliced

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1⁄2 cup thinly sliced fresh basil leaves, lightly packed 

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Vegetable cooking spray

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1⁄2 t salt

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Lettuce leaves

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11⁄2 cups home-style garlic croutons

Directions: In large bowl, combine tomatoes, bell pepper, onion, basil and vinaigrette; toss to coat. Cover and refrigerate. (Vegetable mixture can be made ahead and refrigerated up to 24 hours.) Meanwhile, trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1⁄2-inch-thick strips. Spray large nonstick skillet with cooking spray. Heat skillet 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 salt. To serve, arrange lettuce on serving platter. Add croutons and beef to vegetable mixture; toss lightly. Spoon beef mixture onto lettuce. Serve immediately.

Cumin-Crusted Beef Steaks with Orange-Olive Relish

Ingredients:

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2 to 4 beef shoulder top blade (flat iron) steaks, (about 7 oz. each) or 4 boneless beef

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tenderloin steaks, cut 1-inch thick (about 4 oz. each)

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2 to 3 medium oranges

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11⁄2 t ground cumin

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1 t salt

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1⁄2 t pepper

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1 jar (7 oz.) roasted red peppers, diced

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1⁄3 cup coarsely chopped Kalamata olives

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1⁄3 cup diced red onion

Directions: Grate 2 teaspoons orange peel from oranges; reserve oranges. Combine orange peel, cumin and salt in small bowl; remove and reserve 2 teaspoons seasoning for relish. Heat ridged grill pan or large nonstick skillet over medium heat until hot. Add pepper to remaining seasoning; press evenly onto beef steaks. Place steaks in grill pan; cook shoulder top blade steaks 13 to 15 minutes, turning twice (tenderloin steaks 10 to 13 minutes, turning occasionally) for medium-rare to medium doneness. Meanwhile, peel and dice enough reserved oranges to measure 11⁄2 cups. Combine diced oranges, red peppers, olives, onion and reserved 2 teaspoons seasoning in medium bowl; mix well. Serve steaks with relish.

Brew Burgers

Ingredients:

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11⁄2 lbs. ground beef

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1⁄4  cup beer

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1⁄4  cup prepared steak sauce

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4 slices sweet onion (1⁄2 inch)

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4  slices (1 oz. each) Swiss cheese

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4 crusty rolls, split

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Lettuce leaves

Directions: Combine beer and steak sauce in 1-cup glass measure. Cover and microwave on high 1 to 11⁄2 minutes or until bubbly. Lightly shape ground beef into four 3⁄4-inch-thick patties. Place patties in center of grid over medium, ash-covered coals; arrange onion around patties. Grill, uncovered, 13 to 15 minutes to medium (160F) doneness, until patties are not pink in center and juices show no pink color and onions are tender, turning occasionally. Season with salt after turning. About 2 minutes before patties are done, brush generously with sauce; top with cheese. Serve burgers and onions in rolls with lettuce and sauce. 

Recipes supplied by the Virginia Beef Industry Council

 

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