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Beef

Carne Asada

(Courtesy National Cattleman's Beef Association)

2          boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each)
2          teaspoons ground cumin
2          large cloves garlic, minced
2          lime wedges
1/2 to 1 cup prepared guacamole
Additional lime wedges (optional) 

1.    Combine cumin and garlic; press evenly onto beef steaks.
2.    Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.
3.    Squeeze juice from 1 lime wedge over each steak. Carve steaks into thin slices. Serve with guacamole; garnish with lime wedges, if desired.

Makes 2 to 4 servings.

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Italian Beef Kebabs


Source: American Meat Institute

Serves: 4 entrée portions

Ingredients:

  • 1 pound top round steak, no more than ¾-inch thick, trimmed of all fat
  • 2 Tablespoons olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons cold water
  • 2 teaspoons minced fresh garlic
  • 1 tablespoon dried Italian herb seasonings
  • ¼ teaspoon crushed red pepper
  • ½ teaspoon each salt and freshly ground black pepper
  • 1 large green bell pepper, seeded and cut into 1-inch cubes
  • 1 small sweet (Vidalia) onion, cut into 1-inch wedges
  • ¾ cup grape or cherry tomatoes, washed
  1. Cut beef into ½-inch cubes.
  2. Mix oil, vinegar, water, garlic, herbs and season­ings together in a food-safe plastic bag or an 11 x 9 inch non-reactive glass or stainless steel dish. Add beef, coating all surfaces with liquid.
  3. Cover and marinate, in refrigerator, a minimum of 10 hours but no more than 20 hours. (Marinat­ing longer than 24 hours may result in a mushy texture.) Turn the beef several times to ensure even exposure to the marinade.
  4. Thread beef and vegetables on five 15-inch metal or bamboo skewers (if using bamboo, soak skew­ers in cold water for 30 minutes). Brush each kebab with marinade then discard remaining marinade.
  5. Grill kebabs over direct medium heat about 4 inches from heat source. Grill for 7-8 minutes turning skewers every 2 minutes. Or cook in a preheated broiler, 4 inches from heat.
  6. Cook until beef reaches an internal temperature of 145°F and vegetables are tender.

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Mediterranean Eye Round Steaks

(Courtesy National Cattleman's Beef Association)

Marinating time: 6 hours or overnight
2          beef eye round steaks (about 8 ounces each)
1          jar (6 ounces) marinated quartered artichoke hearts
1/4       cup chopped roasted red pepper
1          tablespoon chopped fresh basil
3          tablespoons Dijon-style mustard
            Salt and pepper
 
1.    Drain artichokes, reserving liquid.  Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate.
2.    Combine reserved artichoke liquid and Dijon mustard in small bowl.  Place beef steaks and mustard mixture in food-safe plastic bag; turn steaks to coat.  Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
3.    Remove steaks from marinade; discard marinade.  Place steaks on grid over medium, ash-covered coals.  Grill, uncovered, 19 to 23 minutes for medium rare doneness, turning occasionally.  (Do not overcook.)
4.    Carve steaks into thin slices. Season with salt and pepper, as desired. 

Serve with artichoke mixture.  

Makes 2 to 4 servings.

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Ribeye Steaks with Fresh Tomato Tapenade

(Courtesy National Cattleman's Beef Association)

2          beef ribeye steaks, cut 1-inch thick (about 12 ounces each)
2          teaspoons course ground black pepper
1          teaspoon salt

Fresh Tomato Tapenade
1          cup cherry or grape tomatoes, cut in half
1          can (2-1/4 ounces) sliced ripe olives, drained
1/4       cup chopped fresh basil
3          tablespoons shredded Parmesan cheese

1.      Press pepper evenly onto beef steaks.
2.      Place steaks on grid over medium, ash-covered coals.  Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally.
3.      Meanwhile combine Fresh Tomato Tapenade ingredients in small bowl.
4.      Season steaks with salt, as desired.  Top each steak evenly with Fresh Tomato Tapenade.

 Makes 2 to 4 servings.

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Spicy Lemon Pesto Flat Iron Steaks

(Courtesy National Cattleman's Beef Association)

4  beef shoulder top blade (flat iron) steaks (6 to 8 ounces each)

Spicy Lemon Pesto
1/3       cup prepared basil pesto sauce
1          tablespoon fresh lemon juice
2          teaspoons freshly grated lemon peel
1/2       teaspoon crushed red pepper
3          large cloves garlic, minced
            Salt
            Freshly grated lemon peel (optional)

1.    Combine Spicy Lemon Pesto ingredients in small bowl. Set aside.
2.    Press garlic evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Season with salt, as desired.
3.    Top steaks with pesto. Garnish with lemon peel, if desired.

Makes 4 servings.

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