Beef. It’s What’s for DInner…
here are some delicious beef dishes to help you add flavor to
Your Summer!
Grilled Steak and Fresh Mozzarella Flatbread
Citrus Steaks with Spicy Orange Sauce
• 1 to 1-1/4 pounds beef Top Sirloin Filets, cut 1 inch thick, tied • 1-1/2 teaspoons lemon pepper • 2 cups packed fresh baby spinach • 1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup) 2 tablespoons chopped fresh basil • 1-1/2 teaspoons balsamic vinegar • 4 naan breads (Indian flatbread) or pita breads
• 1 to 1-1/4 pounds beef top sirloin cap steaks, cut 1 inch thick • 4 ears sweet corn, in husks • 1 medium orange • 1 clove garlic, minced • 1/2 teaspoon pepper • 1/2 cup nonfat plain Greek-style yogurt or plain nonfat regular yogurt • 1 tablespoon chopped fresh cilantro • 1/4 to 1/2 teaspoon chipotle chili powder • Salt
1.
Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
2.
Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.
3.
Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.
4.
Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.
1.
Peel corn, leaving husks attached at base; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes.
2.
Grate 1 teaspoon peel from orange. Squeeze 2 tablespoon juice from orange; set aside. Combine peel, garlic and pepper; press evenly onto beef steaks.
3.
Remove corn from water. Place on outer edge of grid over medium, ashcovered coals; grill, covered, 20 to 30 minutes (over medium heat on preheated gas grill, 15 to 25 minutes) or until tender, turning occasionally. Place steaks in center of grid over medium, ash covered coals. Grill, covered, 9 to 14 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4.
Meanwhile, combine 2 tablespoons reserved orange juice, yogurt, cilantro and chipotle powder in medium bowl. Cover and refrigerate until ready to use.
5.
Carve steaks into slices, season with salt as desired. Serve with sauce and corn.
Makes 4 servings
Teriyaki Steak Skewers
Churrasco Steak Sandwich
• 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick • 1 package (5.2 to 6.8 ounces) fried rice blend, prepared according to package directions (optional) • Thinly sliced green onions
• 1 boneless Top Sirloin Steak Boneless, 1 inch thick (about 1 pound) • 1-1/2 cups lightly packed fresh parsley leaves • 5 cloves garlic, divided • 2 tablespoon fresh lime juice • 2 tablespoons olive oil • 1/4 teaspoon salt • 4 hoagie rolls, split, toasted • 1 medium red bell pepper, cut in half • 4 slices Provolone, manchego or Chihuahua cheese
Marinade: • 1/2 cup dry sherry • 1/3 cup reduced-sodium or regular soy sauce • 2 tablespoons honey • 1 tablespoon minced garlic • 1 tablespoon minced fresh ginger 1.
Combine marinade ingredients in medium bowl. Cover and refrigerate 1/4 cup marinade. Cut beef steak crosswise into 1/4-inch thick strips. Add beef to remaining marinade in bowl; toss to coat. Cover and refrigerate 15 minutes to 2 hours, turning occasionally.
2.
Soak twelve 6-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Thread beef, weaving back and forth, onto each skewer.
3.
Place skewers on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 6 to 8 minutes), turning occasionally and brushing with reserved 1/4 cup marinade.
4.
Serve skewers with rice, if desired. Garnish with onions.
1.
Place parsley and 4 cloves garlic in food processor or blender container. Cover; process until finely chopped. Add lime juice, oil and salt; process just until just blended. Refrigerate until ready to use.
2.
Mince remaining clove garlic and rub over both sides of beef Steak. Place Steak in center of grid over medium, ash-covered coals; arrange bell pepper around Steak. Grill Steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill bell pepper 6 to 8 minutes (gas grill times remain the same) or until tender, turning occasionally.
3. Carve Steak into thin slices. Cut pepper halves into strips. Season beef and peppers with salt and pepper. Spread cut sides of rolls with parsley mixture. Evenly layer beef, pepper strips and cheese over parsley mixture. Close sandwich. Place sandwiches back on grill, covered, 2 to 3 minutes.
For more simple meal ideas, nutrition information, and cooking tips, visit BeefItsWhatsForDinner.com – 501-228-1222