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Total Recipe Time: 25 minutes
2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds)
1 teaspoon grated lemon peel
1/4 teaspoon pepper
Sauce:
1 tablespoon vegetable oil
1/2 pound small mushrooms, sliced
2 tablespoons finely chopped shallots or green onion
1 tablespoon brandy (optional)
1/4 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons Dijon-style mustard
2 teaspoons Worcestershire sauce
| 1. | Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove. |
| 2. | Wipe skillet out with paper towels; spray with cooking spray. Heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm. |
| 3. | Add brandy to skillet; cook and stir until browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Carve steaks. Serve with sauce. |
| Makes 4 servings |
| Total Recipe Time: 25 to 30 minutes 2 beef shoulder top blade steaks (flat iron) (about 8 ounces each) 1/2 teaspoon pepper 1/2 cup whipping cream 1/4 cup country Dijon-style mustard 2 tablespoons bourbon 1 tablespoon finely chopped fresh chives or green onions |
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| 1. | Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Remove steaks; keep warm. |
| 2. | Combine cream, mustard and bourbon in small bowl. Add to skillet; cook and stir 1 to 2 minutes or until browned bits attached to bottom of skillet are dissolved. Season with salt, as desired. |
| 3. | Carve steaks into slices; season with salt, as desired. Spoon sauce over steaks; sprinkle with chives. |
| Makes 4 servings |
Cook’s Tip: Four beef tenderloin steaks, cut 3/4 to 1-inch thick, may be substituted for the shoulder top blade steaks. Cook 3/4-inch tenderloin steaks 7 to 9 minutes, turning once (1-inch tenderloin steaks 10 to 13 minutes, turning occasionally). |
| Nutrition information per serving, using shoulder top blade: 326 calories; 22 g fat (11 g saturated fat; 8 g monounsaturated fat); 111 mg cholesterol; 437 mg sodium; 4 g carbohydrate; 0.1 g fiber; 25 g protein; 3.3 mg niacin; 0.3 mg vitamin B6; 5.1 mcg vitamin B12; 2.5 mg iron; 32.3 mcg selenium; 7.8 mg zinc.This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6, and iron.
Nutrition information per serving, using tenderloin (3/4-inch thick): 307 calories; 18 g fat (10 g saturated fat; 6 g monounsaturated fat); 108 mg cholesterol; 422 mg sodium; 4 g carbohydrate; 0.1 g fiber; 28 g protein; 7.1 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 1.6 mg iron; 28.8 mcg selenium; 4.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
Nutrition information per serving, using tenderloin (1-inch thick): 392 calories; 22 g fat (11 g saturated fat; 7 g monounsaturated fat); 142 mg cholesterol; 448 mg sodium; 4 g carbohydrate; 0.1 g fiber; 41 g protein; 10.6 mg niacin; 0.8 mg vitamin B6; 2.2 mcg vitamin B12; 2.4 mg iron; 43.2 mcg selenium; 6.9 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc.
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| Total Recipe Time: 1-1/4 to 1-1/2 hours1 center-cut beef tenderloin roast (2 to 3 pounds) 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth 1 cup dried porcini mushrooms, divided 2 tablespoons grated Parmesan cheese 1 teaspoon pepper 3 cups finely diced fresh tomatoes 1 cup dry red wine Salt and pepper
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Spicy Lemon Pesto Flat Iron Steaks
| Total Recipe Time: 25 to 30 minutes
4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each) 3 large cloves garlic, minced Salt Freshly grated lemon peel (optional) Spicy Lemon Pesto:
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| 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 (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired. |
| 3. | Top steaks with pesto. Garnish with lemon peel, if desired. |
| Makes 4 servings |
| Nutrition information per serving: 349 calories; 20 g fat (6 g saturated fat; 4 g monounsaturated fat); 68 mg cholesterol; 250 mg sodium; 2 g carbohydrate; 0.6 g fiber; 38 g protein; 10.2 mg niacin; 0.8 mg vitamin B6; 2.0 mcg vitamin B12; 2.4 mg iron; 41.0 mcg selenium; 6.5 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron. |
STEVE’S WHISKEY GLAZED T-BONE STEAK
4 beef T-bone steaks, 1″-thick
2 tsp. black pepper
1 tsp. salt
3 tbsp. canola oil
3/4 tsp. flour
1/4 cup bourbon whiskey
3 tbsp. water, dash sugar
Sprinkle both sides of steaks with salt and pepper.
In a large skillet, over high heat, add oil. Add steaks, cooking 4 minutes, turning once. Reduce heat to medium-high, cook for an additional 4 minutes, turning once.
Remove from heat to platter, keep warm. Pour off all but 1 tablespoon of the drippings. Stir in flour, cook over medium heat 60 seconds, stirring constantly.
Whisk in whiskey, water and sugar. Bring to boil, scraping up any browned bits from bottom of skillet. Spoon sauce over steaks.
| Total Recipe Time: 21 – 24 minutes
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 |
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| 1. | Press pepper evenly onto beef steaks. |
| 2. | Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) 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 |
Cook’s Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 14 to 18 minutes for medium rare to medium doneness, turning once.
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Grilled Top Sirloin Filets with Smoky Orange Sauce
Total Recipe Time: 35 to 45 minutes
1 to 1-1/4 pounds beef top sirloin center filets, cut 1 inch thick, tied
Rub:
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
2 teaspoons chopped fresh cilantro
1 teaspoon smoked paprika
1 clove garlic, minced
Smoky Orange Sauce:
1 cup chopped orange segments
1/3 cup fresh orange juice
2 tablespoons chopped fresh cilantro
2 teaspoons extra-virgin olive oil
1-1/2 teaspoons freshly grated orange peel
1-1/2 teaspoons smoked paprika
1/4 teaspoon salt
| 1. | Combine rub ingredients; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare to medium doneness, turning occasionally. |
| 2. | Meanwhile, prepare Smoky Orange Sauce. Combine sauce ingredients in medium bowl. Set aside. |
| 3. | Carve steaks into slices. Serve with Smoky Orange Sauce. |
Makes 4 servings
Cook’s Tip: To cut orange segments, cut off both ends of orange with paring knife. Stand orange on 1 cut end and slice vertically (top to bottom) to remove peel and white pith in strips. Follow curve of orange with paring knife to remove as little flesh as possible. Cut each segment free by slicing down on both sides of surrounding membranes.
Nutrition information per serving: 214 calories; 8 g fat (2 g saturated fat; 4 g monounsaturated fat); 49 mg cholesterol; 201 mg sodium; 9 g carbohydrate; 1.7 g fiber; 27 g protein; 7.9 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 2.1 mg iron; 30.9 mcg selenium; 5.0 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
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