Farm Bureau Recipes and photos courtesy of the Wisconsin Beef Council
Chipotle-Marinated Beef Flank Steak Ingredients:
1 beef flank steak (about 11/2-2 lb) salt Marinade: 1 /3 c. fresh lime juice 1 /4 c. chopped fresh cilantro 1 T packed brown sugar 2 tsp. minced chipotle chilies in adobo sauce 2 T adobo sauce (from chilies) 2 cloves garlic, minced 1 tsp. freshly grated lime peel
Instructions:
1. 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. 2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11-16 minutes (over medium heat on preheated gas grill, 16-21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.
Calypso Beef Burgers Ingredients:
Instructions:
1 lb ground beef 1. Combine ground beef, chutney and jerk seasoning in 1 /4 c. mango chutney large bowl, mixing lightly but thoroughly. Lightly shape 2 tsp. Caribbean jerk seasoning into four 1/2-inch thick patties. 2. P lace patties in center of grid over medium, ash4 slices sharp cheddar cheese covered coals; arrange pineapple slices around patties. 4 fresh or canned pineapple Grill, uncovered, 8-10 minutes (over medium heat on slices, cut 1/2 inch thick preheated gas grill, 7-9 minutes) until instant-read 4 Kaiser rolls or hamburger thermometer inserted horizontally into center registers buns, split 160°F, turning occasionally. Grill pineapple, uncovered, 8 minutes or until heated through. About 2 minutes before burgers are done, place rolls, cut sides down, on grid until lightly toasted. During last minute of grilling, top each burger with cheese. 3. Place 1 burger and pineapple slice on bottom of each bun. Close sandwiches.
Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad Ingredients:
2 beef t-bone or porterhouse steaks, cut 1 inch thick (about 1 lb each) 1 medium lemon 1 T Greek seasoning 1 medium cucumber, cut lengthwise in half, then crosswise into thin slices (about 2 c.) 2 c. halved grape tomatoes 1 /3 c. crumbled feta cheese salt and pepper
34
Rural Route
Instructions:
1. Grate peel and squeeze 1 T juice from lemon. Combine Greek seasoning and lemon peel. Reserve 2 tsps mixture for salad. Press remaining mixture evenly onto beef steaks. 2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11-16 minutes (over medium heat on preheated gas grill, 15-19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3. Meanwhile, combine reserved 2 tsps seasoning mixture, lemon juice, cucumber, tomatoes and cheese in medium bowl, stirring to combine. Season with salt and pepper, as desired. 4. Remove bones; carve steaks into slices. Season with salt, as desired. Serve beef with cucumber and tomato salad.
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