ToastedRav.com

East Meets West Burgers

Mon, 17 Nov 2008 06:00:00 -0700

Ingredients
1 lb 95% lean ground beef
1/4 cup soft whole wheat bread crumbs
1 large egg white
1/4 tsp salt
1/8 tsp black pepper
4 whole wheat hamburger buns, split
Sesame-Garlic Dip
1 pkg Laurie's Kitchen Sesame Garlic Dip
sour cream
mayonnaise

Slaw Topping
1/2 cup romaine lettuce, thinly sliced
1/4 cup shredded red cabbage
1/4 cup shredded carrot
1 tsp rice vinegar
1 tsp vegetable oil
1/4 tsp black pepper

Instructions

1.    Combine Sesame−Garlic Dip mix with fat free sour cream and mayonnaise according to package directions. Refrigerate until ready to use.

2.    Combine Slaw Topping ingredients in small bowl, set aside.

3.    Combine ground beef, bread crumbs, egg white, salt and 1/8 teaspoon black pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2−inch thick patties.

4.    Place patties on grid over medium ash−covered coals. Grill, uncovered, 11 to 13 minutes to medium (160 °) doneness, until no longer pink in center and juices show no pink color, turning occasionally. About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted.

5.    Spread equal amount of Laurie's Kitchen Sesame Garlic Dip on bottom of each bun, top with burger. Evenly divide Slaw Topping over burgers. Close sandwiches.

Beef, Pepper and Mushroom Kabobs

Mon, 10 Nov 2008 06:00:00 -0700

Ingredients

1 lb. boneless beef sirloin steak, cut 1-inch thick
1 large green, red or yellow bell pepper, cut 1-1/4-inch strips
12 large mushrooms
1 package long grain and wild rice blend (6 ounces)
1/4 tsp. salt
1 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1 Tbsp. water
2 tsp. Dijon-style mustard
1 tsp. honey
1/2 tsp. dried oregano leaves
1/4 tsp. pepper

Instructions

1.    Trim fat from beef steak and cut into 1-1/4-inch cubes.
2.    In a large bowl whisk together lemon juice, olive oil, water, mustard, honey, oregano and pepper. Add beef, bell pepper and mushrooms, tossing to coat.
3.    Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
4.    Prepare rice according to package directions; keep warm.
5.    Meanwhile place kabobs on rack in broiler pan so surface of meat is 3-4 inches from heat. Broil 9-12 minutes for medium-rare to medium doneness, turning occasionally. Season with salt.

Suggestions

Kabobs may also be grilled over medium heat or medium coals. Grill kabobs, uncovered 10-12 minutes for medium-rare to medium doneness, turning occasionally to prevent burning of honey. If you are using wood or bamboo skewers, be sure to soak them in water (about 10 minutes) before placing on the grill to prevent burning.

Touchdown Beef Chili

Mon, 03 Nov 2008 06:00:00 -0700

Ingredients
2-1/2 lbs boneless beef chuck or round, cut into 1/2inch pieces
2 cans (15-1/2 ounces each) black beans, rinsed, drained
1 can (15-1/2 ounces) chili-style tomato sauce with diced tomatoes
1 medium onion, chopped
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1/2 tsp pepper
1 cup prepared thick and chunky style salsa

Method
1.    Combine all ingredients except salsa in Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-1/2 hours, or until beef is fork tender.

2.    Just before serving, stir in salsa, heat thoroughly.

3.    Serve with your favorite toppings, or serve over tortilla chips, potato skins, or beef hot dogs.

Tips
If chili-style tomato sauce with diced tomatoes is not available, substitute one can (14-1/2 ounces) chili-style diced tomatoes plus one can (8 ounces) tomato sauce.

Bistro French Dip Sandwich

Mon, 27 Oct 2008 05:15:07 -0600

Ingredients
1 (17 oz) package fully cooked beef roast with Au Jus, juices reserved
4 hoagie-style sandwich rolls, sliced
2 cups shredded mozzarella cheese
1 bell pepper, thinly sliced
1 medium red onion, sliced and separated into rings
2 tbsp Settler's Inn House Salad Dressing

Method
1.    Place shredded cheese on bottom halves of each roll

2.    Layer beef on top of cheese

3.    Arrange bell pepper slices and onion over meat

4.    Drizzle each with a little salad dressing and place tops on rolls

5.    Wrap sandwiches in foil and heat in preheated 350° oven for 10-12 minutes or until warmed through.

6. Place meat juices in microwave-safe measuring cup and microwave on high for 1 1/2 minutes or until hot.

7. Serve in small bowls on the side for dipping

Oriental Express Lettuce Wraps

Mon, 20 Oct 2008 06:00:00 -0600

Ingredients

    1-1/2 lb 95% lean ground beef
    1 pkg Laurie's Kitchen Sweet Sesame Ginger Sauce Mix
    1/2 cup water
    3 tsp sesame oil
    1 medium cucumber, seeded & chopped
    1/2 cup shredded carrot
    1/2 cup fresh mint leaves, + some for garnish
    salt & pepper to taste
    12 large Boston lettuce leaves (about 2 heads) or romaine lettuce

Method

1. Brown ground beef in large nonstick skillet over medium heat 8 - 10 minutes or until beef is not pink, breaking up into small crumbles.

2. Pour off drippings, then mix together sauce mix, water, and oil.

3. Stir in beef mixture. Heat through.

4. Just before serving, add cucumber, carrots, and torn mint; toss gently.

5. Season with salt and pepper.

6. Serve beef mixture in lettuce leaves.

7. Garnish with mint.

Beef Taco Wrap

Mon, 13 Oct 2008 06:00:00 -0600

20 minutes
(Marinating time: 30 minutes)

Ingredients:
1 lb beef round tip steaks, cut 1/4" to 1/8" thick
1/2 cup soft cream cheese
1 pkg (1 to 1-1/4 oz) taco seasoning mix, divided
4 flour tortillas (10")
1/2 cup salsa

Toppings:
Lettuce, tomatoes, ripe olives

1. Mix cream cheese and 1 tsp seasoning mix; refrigerate.

2. Stack beef steaks; cut lengthwise in half, then crosswise into 1" wide strips. Mix remaining seasoning mix with 1/2 cup water; toss with beef. Marinate in refrigerator 30 minutes.

3. Remove beef; discard marinade. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Stir-fry 1/2 of beef 1 minute or until surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef.

4. Spread cream cheese mixture and salsa on tortillas, leaving 1" border. Top with beef and toppings; roll up tightly.

4 servings
Courtesy Cattlemen's Beef Board

Steak Taco Salad

Mon, 06 Oct 2008 05:00:00 -0600

30 minutes

1 lb beef shoulder center steaks (ranch steaks), cut 3/4" thick or boneless beef top sirloin steak, cut 3/4" thick
1 pkg (8 to 10 oz) mixed salad greens
1/2 cup dried cranberries
1/4 cup sunflower seeds, toasted
1/4 cup crumbled queso fresco or shredded Co-Jack cheese

Dressing:
1/3 cup ranch dressing
2 tsp taco seasoning mix

Rub:
1 Tbsp taco seasoning mix
2 tsp packed brown sugar

Directions:

1. Combine dressing ingredients.

2. Combine rub ingredients; press onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill shoulder center steaks, covered, 9 to 11 minutes for medium rare to medium doneness, turning once. (Grill top sirloin steak, uncovered, 13 to 16 minutes for medium rare to medium doneness, turning occasionally.)

3. Combine greens, cranberries, sunflower seeds and dressing in large bowl; toss. Carve steaks; season with salt. Arrange on salad mixture. Top with cheese.

4. servings
Courtesy Cattlemen's Beef Board

To Broil Top Sirloin Steak: Place steak on rack in broiler pan so surface of beef is 2" to 3" from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning once.

Peppery Beef Rib Roast

Mon, 29 Sep 2008 06:00:00 -0600

2-3/4 to 3-1/2 hours

1    beef rib roast, small end, chine (back) bone removed (6 to 8 lb)
1    can (14 to 14-1/2 oz) beef broth
2    tsp chopped fresh thyme

Rub:
2    Tbsp pepper seasoning blend
2    Tbsp minced garlic

1. Heat oven to 350°F. Combine rub ingredients; reserve 2 Tbsp. Press remaining rub onto beef roast.

2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.

3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Let stand 15 minutes. (Temperature will rise to 145°F for medium rare; 160°F for medium.)

4. Combine broth and reserved rub in small saucepan; simmer 5 minutes. Add thyme; simmer 2 minutes. Carve roast; season with salt. Serve with seasoned broth.

8 to 10 servings
Courtesy Cattlemen's Beef Board

CARNE ASADA

Mon, 22 Sep 2008 06:00:00 -0600

25 minutes

    2    boneless beef top loin (strip) steaks, cut 1” thick (1-1/4 lb)
    2    tsp ground cumin
    2    cloves garlic, minced
    2    lime wedges
    Guacamole

1. Combine cumin and garlic; press onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.

2. Squeeze lime wedges over steaks. Carve steaks; season with salt. Serve with guacamole.

2-4 servings

To Broil: Place steaks on rack in broiler pan so surface of beef is 3" to 4" from heat. Broil 13 to 17 minutes for medium rare to medium doneness, turning once.

Courtesy Cattlemen's Beef Board.

Beef, Broccoli & Pasta Alfredo

Mon, 15 Sep 2008 06:00:00 -0600

40 minutes

    1 lb ground beef
    1 jar (16 oz) prepared Alfredo sauce
    2 cups uncooked rotini pasta
    3 cups fresh broccoli florets
    1/2 cup shredded Italian cheese blend

1. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink. Pour off drippings.

2. Stir in sauce, pasta and 2 cups water; bring to a boil. Reduce heat; cover and boil gently 12 minutes, stirring occasionally. Add broccoli; cook, covered, 8 to 10 minutes or until pasta and broccoli are just tender, stirring occasionally. Top with cheese.

4 servings
Courtesy Cattlemen's Beef Board.

Chili-Crusted Tri-Tip Roast

Mon, 08 Sep 2008 06:00:00 -0600

1 to 1-1/4 hours

    1 beef tri-tip roast (1-1/2 to 2 lb)

Rub:
    1 Tbsp chili powder
    2 tsp ground cumin
    1 tsp onion powder
    1/2 tsp garlic powder

1. Heat oven to 425°F. Combine rub ingredients and 1/4 tsp pepper; press onto beef roast.

2. Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.

3. Remove roast when instant-read thermometer inserted in thickest part registers 135°F for medium rare; 150°F for medium. Let stand 15 minutes. (Temperature will rise to reach 145°F for medium rare; 160°F for medium.) Carve roast across the grain; season with salt.

6 to 8 servings

Flat Iron Steaks with Peanut Sauce

Mon, 01 Sep 2008 06:00:00 -0600

35 minutes

    2 beef shoulder top blade steaks (Flat Iron) (8 oz each)
    1/4 tsp ground red pepper
    1/4 tsp ground black pepper
    1 pkg (16 oz) frozen Asian vegetable mixture
    3 cups cooked thin Chinese noodles
    3/4 cup peanut sauce
    1/4 cup roasted peanuts, chopped

1. Combine peppers; press onto beef steaks. Heat large nonstick skillet over medium heat until hot. Add steaks; cook 13 to 15 minutes for medium rare to medium doneness, turning twice. Remove.

2. Combine vegetables and 1/4 cup water in skillet; bring to a boil. Reduce heat to medium; cook, covered, 5 to 7 minutes or until crisp-tender. Add noodles and peanut sauce; toss to coat. Heat through.

3. Carve steaks; season with salt. Serve over noodle mixture. Top with peanuts.

4 servings
Courtesy Cattlemen's Beef Board

Breakfast Beef Burritos

Mon, 25 Aug 2008 06:00:00 -0600

20 minutes
2 servings

2 beef round tip steaks, cut 1/4" to 1/8" thick
2 eggs
1/4 cup shredded Mexican cheese blend
2 flour tortillas (10"), warmed
1/4 cup salsa

Toppings: Sour cream, chopped fresh cilantro, salsa

1. Whisk eggs with 1 Tbsp water; stir in cheese. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add eggs; cook and stir 1 to 2 minutes or until just set; remove.

2. Sprinkle beef steaks with 1/4 tsp pepper. Carefully wipe skillet out with paper towels. Spray with cooking spray; heat over medium-high heat until hot. Add steaks; cook 1 to 2 minutes for medium rare doneness, turning once. (Do not overcook.) Season with salt.

3. Place 1 steak on each tortilla. Top with salsa and eggs; wrap burrito style. Serve with toppings.

Courtesy Cattlemen's Beef Board.

Mediterranean Eye Round Steaks

Mon, 18 Aug 2008 06:00:00 -0600

35 to 40 minutes
(Marinating time: 6 hours or overnight)

2 beef eye round steaks, cut 1" thick (8 oz each)
1 jar (6 oz) marinated artichoke hearts
1/4 cup chopped roasted red pepper
1 Tbsp chopped fresh basil
3 Tbsp Dijon-style mustard

1. Drain artichokes; reserve liquid. Chop artichokes; combine with red pepper and basil. Refrigerate.

2. Mix reserved artichoke liquid and mustard. Marinate beef steaks in mustard mixture in refrigerator 6 hours or as long as overnight.

3. Remove steaks; 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.) Carve steaks. Serve with artichoke mixture.

2 to 4 servings
Courtesy Cattlemen's Beef Board.

Spicy Nacho Beef Pizza

Mon, 11 Aug 2008 06:00:00 -0600

35 minutes

    1 lb Ground beef
    3/4 Cup thick-and-chunky salsa
    1-2 Tbsp finely chopped pickled jalapeno pepper
    1     Pkg (14 to 16 oz) thick or thin pre-baked pizza crust (12")
    3/4 Cup nacho cheese and salsa dip
    1/3 Cup pickled jalapeno pepper slices

1. Heat oven to 450F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink. Pour off drippings. Season with salt. Stir in salsa and chopped pepper.

2. Place pizza crust on baking sheet; spread with dip, leaving 1" border. Top with beef mixture and pepper slices. Bake in 450F oven 12 to 15 minutes or until edge of crust is golden brown.

4 to 6 servings
Courtesy Cattlemen's Beef Board.