recipes

Beef 11 August 2015

Sensational Sizzle!

Grilled Peppery Top Round Steak With Parmesan Asparagus
Bruschetta Burgers
Classic Beef Kabobs

(Family Features) - The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet? Get ready to give in to temptation, because outdoor grilling season is here and you have more tantalizing beef choices than ever.

USDA guidelines identify 29 cuts of beef as lean, including many favorites, such as top sirloin, tenderloin and top round steaks, and 95% lean ground beef. That means there are more lean and nutrient-rich ways to satisfy the craving that only beef can answer. More ways to enjoy a meal that gives you the protein you need to maintain a healthy, active lifestyle.

So fire up the grill and let the flames of passion burn - because beef is the hottest thing going.

For more information about beef, visit www.BeefItsWhatsForDinner.com.

Beef on the Grill

  • Grill beef over medium heat. Too high heat can cause the exterior to char before the interior reaches the desired doneness. Charring or overcooking beef is not recommended.
  • Always cook burgers to 160°F, turning occasionally with a spatula - no pressing, please! Insert an instant-read thermometer directly from the side into the center of the burger to accurately determine the temperature. The color of cooked ground beef is not a reliable indicator of doneness.
  • Turn steaks occasionally with tongs. Forks pierce the meat, and flavorful juices are lost. Use an instant-read thermometer inserted horizontally from the side into the center of steaks to determine doneness. The thermometer will register 145°F for medium rare, 160°F for medium steak doneness.

8521 sensational sizzle 2 1874

Grilled Peppery Top Round Steak With Parmesan Asparagus

Description

The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet?

Ingredients
  • 1 beef top round steak, cut 3/4 inch thick (about 1 pound)
  • 1 pound asparagus, trimmed
  • 1 teaspoon olive oil
  • 3 tablespoons shredded Parmesan cheese
  • Salt
Marinade
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme
  • 2 large cloves garlic, minced
  • 2 teaspoons steak seasoning blend
  • 1 teaspoon crushed red pepper
Preparation
  1. Combine marinade ingredients in medium bowl. 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, turning occasionally.
  2. Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, uncovered, 8 to 9 minutes for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill asparagus 6 to 10 minutes or until crisp-tender, turning occasionally. (Over medium heat on preheated gas grill, covered, steak 10 to 11 minutes; asparagus 8 to 12 minutes.)
  3. Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus.
Preparation and Cooking Time

30 to 40 minutes

Marinate Time

6 hours or overnight

Calories: 238g | Total Fat: 10g
Cholesterol: 64mg | Protein: 31g
Carbohydrates: 5g | Sodium: 272mg

Serves

4 servings

Notes, Tips & Suggestions:

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

8521 sensational sizzle 1874

Bruschetta Burgers

Ingredients
  • 1 pound ground beef
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced green onions
  • 1 teaspoon minced garlic
  • Salt and pepper
  • 4 slices rustic crusty bread, cut 1/2 inch thick
  • Olive oil
Bruschetta Topping:
  • 3/4 cup chopped red tomatoes
  • 1/2 cup chopped yellow tomatoes
  • 1 tablespoon thinly sliced fresh basil
  • 1/4 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Pepper
Preparation
  1. Combine Bruschetta Topping ingredients in medium bowl; set aside.
  2. Combine ground beef, cheese, green onions and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
  3. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F.
  4. Meanwhile brush both sides of bread slices with oil. About 3 minutes before burgers are done, place bread on grid. Grill until lightly toasted, turning once. Season burgers with salt and pepper, as desired. Place 1 burger on each bread slice; top each with 1/4 cup Bruschetta Topping. Serve open-faced.
Preparation and Cooking Time

30 to 35 minutes

Calories: 285g | Total Fat: 8g
Cholesterol: 69mg | Protein: 29g
Carbohydrates: 23g | Sodium: 653mg

Serves

4 servings

Notes, Tips & Suggestions:

Cook's Tip: If using 95% lean ground beef, combine ground beef with 1/4 cup soft bread crumbs, 1 egg white and ingredients as directed above.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of iron.

8521 classic beef kabobs 1874

Classic Beef Kabobs

Ingredients
  • 1 pound well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1 inch thick
  • 8 ounces medium mushrooms
  • 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
  • Salt
Seasoning
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
Cucumber-Yogurt Sauce
  • 1/2 cup plain yogurt
  • 1/3 cup finely chopped seeded cucumber
  • 2 tablespoons crumbled feta cheese
  • 1 clove garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
Preparation
  1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
  2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
  3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
  4. Meanwhile combine sauce ingredients in small bowl. Serve with kabobs.
Preparation and Cooking Time

30 to 35 minutes

Calories: 280g | Total Fat: 13g
Cholesterol: 55mg | Protein: 31g
Carbohydrates: 9g | Sodium: 200mg

Serves

Makes 4 servings

Notes, Tips & Suggestions:

Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

SOURCE: The Beef Checkoff

Vegetarian 10 August 2015

Homemade Organic Baked Mac and Cheese

Ingredients
  • 5 tablespoons Organic Valley Cultured Unsalted Butter, divided
  • 1/2 cup homemade bread crumbs
  • 1/4 cup Organic Valley Shredded Parmesan Cheese
  • 1 pound organic dry pasta in elbow or other small tubular shape
  • 4 tablespoons organic flour
  • 4 cups Organic Valley Whole Milk
  • 1 teaspoon dry mustard
  • 6 cups (24 ounces) grated Organic Valley Sharp and/or Mild Cheddar Cheese
  • Salt and pepper to taste
Preparation
  1. Preheat oven to 400° F. Melt 1 tablespoon butter and combine with breadcrumbs and Parmesan cheese in a small bowl. Set aside.
  2. Cook pasta per package directions, drain, and return to pot.
  3. In large heavy saucepan, melt remaining butter over low to medium heat. Add flour and whisk until golden. Add milk; continue whisking and cooking until sauce thickens slightly. Add dry mustard and grated cheese, whisking until cheese melts into sauce. Taste and add salt and pepper as desired.
  4. Pour sauce over pasta and stir to combine well. Transfer macaroni to a 4-quart baking dish. Sprinkle with breadcrumb mixture.
  5. Bake 25 to 30 minutes until lightly golden and bubbling.
Serves

6 to 8

Source Organic Valley

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