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Past Recipe of the Months
 

 

 
 
BEEF IS WHAT'S FOR CHRISTMAS DINNER!
 

When it's your turn to host the holiday dinner, make it enjoyable and memorable with a stunning standing rib roast with your favorite trimmings.  

 

A beef rib roast (called a "standing" roast because it stands upright on the row of ribs it contains) is easy to make - don't despair if you've never done it before.  Just a few steps ensure perfection, even for the less practiced cook!  Each rib feeds about 2 people, so for a party of eight buy and cook a four rib roast.  Most recipes call for taking the rib roast out of the refrigerator and let sit on the counter for a couple of hours to raise the roast temperature to near room temperature.  However, this recipe calls for only thirty minutes resting time before cooking.  To help cook the roast evenly tie the roast using cooking twine parallel to the rib bones.
 
The most important tip to remember is to remove the roast from the oven when the thermometer registers 10 degrees below the desired serving temperature.  The roast then "stands" for 15 to 20 minutes before carving.  During this standing time, the temperature will rise and the beef will firm up to make carving easier.
 

In addition to this wonderful entree, Spiced Cranberry-Pear Chutney, adds a bit of holiday flair to the menu. This spicy-sweet combination of cider vinegar, fresh pears and glistening dried cranberries can be made in advance, a real time-saver for the busy holiday cook. Adding fresh brussell sprouts and a wild rice pilaf creates a nutritious and memorable holiday meal that won't soon be forgotten. 

 

 

Merry Christmas from Georgia's Cattle Producers!

 

 


ROCK SALT ENCRUSTED PRIME RIB

 

 

Ingredients
  • 20 pounds standing rib roast (weight with bones), top fat trimmed
  • 2 (1 ounce) packages dry onion soup mix
  • 2 tablespoons freshly ground black pepper
  • 8 cups rock salt
  • 8 cups all-purpose flour
  • 2 tablespoons crushed dried rosemary
  • 2 cups water, or more if needed
  • 1 (4 ounce) jar prepared horseradish, for serving
  • 3 (1 ounce) packages au jus gravy mix, for serving
Directions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Rinse the roast and pat dry with paper towels. Mix the onion soup mix and pepper together in a small bowl. Rub the pepper mixture generously over all sides of the roast. Place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes.
  3. Meanwhile, mix the rock salt, flour, rosemary together in a bowl. Gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. Add more water if necessary. Spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. Place the roast, bones facing down, in the middle of the batter in the pan. Pull the batter up and around the roast to completely cover the meat. Pat on extra batter if necessary. Insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
  4. Cook in preheated oven for 15 to 20 minutes. Remove, and use remaining salt batter to patch any holes or breaks in the coating.
  5. Meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.
  6. Return roast to the oven, and cook until internal temperature reaches 130 degrees F, or to desired doneness. Remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees F. Chip off the crust and discard and then slice to serve. Serve garnished with horseradish and au jus. 

 

Cook's Note: 

You can't really use the drippings for au jus or gravy because it's way too salty, so make that separately. 

1. Place the cooked prime rib on a large meat cutting board with a well at one end to hold the juice.Remove the cooking twine that is tied around the roast.;

 (2)  Use carving fork to hold roast in place. Turn the platter to where the rib bones are on your left, if you are right-handed, and on your right if you use your left hand to carve.
3.  Using your sharp carving knife, make one cut to slice off the chine or feather bones (the large-end bones) to sever meat from bones in one piece.

3. Set roast cut-side down. Slice the meat across the grain to desired thickness.

 

Note:  Save the bones for nibbling on later or for making delicious soup.
 CUTTING ROAST
SPICED CRANBERRY-PEAR CHUTNEY

 

Total preparation and cooking time:  40 minutes

 

3     large ripe pears, cut into ½-inch pieces

1     small onion, chopped

½  cup sweetened dried cranberries

½  cup packed brown sugar

¼  cup cider vinegar

1     jalapeño pepper, seeded, finely chopped

1     tablespoon fresh lime juice

¼  teaspoon ground allspice

 

Combine all ingredients in large saucepan; bring to a boil.  Reduce heat; simmer 30 minutes or until thickened, stirring occasionally.  Serve warm or at room temperature.

 

Makes about 3 cups.

 

Cook's Tip:  Chutney can be prepared up to 2 days ahead; refrigerate, covered.  Reheat or bring to room temperature before serving.

The Beef Checkoff Program was established as part of the 1985 Farm Bill.  The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products.  States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval. 

 

 Georgia Beef Board

P O Box 28233

Macon, GA 31221

www.gabeef.org


pizza

 

 


Tri-Tip in Chimichurri Sauce

This tri-tip roast is marinated in a savory sauce and then grilled. You want to sear the roast at first, then lower the heat and continue grilling until done.




Ingredients

  • 2 pound tri-tip roast
  • 1/4 cup fresh basil, chopped
  • 1/4 cup rice wine vinegar
  • 6 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon Tabasco
  • 1/2 teaspoon black pepper
  • 3/4 cup olive oil
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup fresh parsley, chopped

    • Preparation

    In a blender combine garlic, parsley, cilantro and basil. Blend until fine. Add olive oil, rice wine vinegar, Tabasco, salt and pepper. Blend until smooth. Pour half the mixture into a resealable bag and add tri-tip. Turn to coat and refrigerate for about 4 hours. Place the remaining half of the sauce in a container and refrigerate until you need it. Preheat grill. Remove tri-tip from bag and place on hot grill. Turn after 2 minutes and grill for 2 more minutes. Turn down heat or move to a cooler part of the grill. Grill for another 4 minutes per side then continue grilling over indirect heat. Continue cooking until done, about 15 more minutes. When done, remove the tri-tip from the grill and allow to rest for 5 minutes. Meanwhile heat the remaining sauce until just warm. Cut tri-tip into thin strips and serve with sauce over top.

    Beef Burgers with Mushrooms & Aioli

    Ingredients

    • 1 1/4 pounds lean ground chuck
    • 1 1/2 teaspoons salt
    • 3/4 teaspoon freshly ground black pepper
    • 3 portobello mushrooms, stems trimmed
    • 3 tablespoons olive oil
    • 1/2 cup mayonnaise
    • 2 teaspoons fresh lemon juice
    • 1/2 teaspoon minced garlic
    • 4 (4-inch) square or round ciabatta or foccacia squares, halved horizontally
    • 2 cups fresh arugula

    Directions

    Combine the ground chuck, salt, and pepper in a medium bowl. Shape the mixture into 4 (1/2-inch-thick) patties.

    Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and pepper.

    Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend. (The patties, mushrooms, and garlic mayonnaise can be prepared up to this point 1 day ahead. Cover them separately and refrigerate.)

    Prepare the barbecue (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Grill the mushrooms until just tender, about 5 minutes per side. Grill the focaccia squares cut side down, until lightly toasted, about 2 minutes.

    Spread the garlic mayonnaise over the roll bottoms. Cut the mushrooms into strips and arrange the mushroom strips over the mayonnaise. Place the burgers atop the mushrooms. Spread garlic mayonnaise on the cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve.


    Grilled Beef Quesadillas

    Total preparation & cooking time: 25 minutes

    ¾ lb             thinly sliced deli roast beef

    1-½ cups      prepared thick and chunky salsa

    ¼ cup         chopped fresh cilantro

    3 tbl           fresh lime juice

    1 cup          canned black beans, rinsed, drained 

    1/2 cup          frozen kernel corn, defrosted

    8                  medium flour tortillas (8-10")

    2 cups         (12 oz) shredded Colby-Jack Cheese

     

    1.  In medium bowl, combine salsa, cilantro and lime juice.  In second bowl combine 1/2 cup salsa mixture, beans and corn.  Set aside remaining salsa mixture. 

    2.    Sprinkle cheese evenly on one side of each tortilla; divide beef evenly among tortillas.  Top with scant ¼ cup of bean mixture.  Fold tortillas in half.

    3.    Place quesadillas on grid over medium, ash-covered coals.  Grill, uncovered, 4 to 5 minutes or until golden brown; turn once.  Serve with reserved salsa mixture.

    Makes 8 quesadillas

    Cook's Tips:  If black beans are large, slightly mash before adding to salsa mixture.

    Twelve ounces of thinly sliced heat-and-serve beef tri-tip roast or heat-and-serve beef pot roast may be substituted for the deli roast beef.

    Note:  To determine temperature of coals: When coals are medium, ash-covered (approximately 30 minutes), spread in single layer.  Position cooking grid.  Cautiously hold the palm of your hand above the coals at cooking height.  Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away:  approximately 4 seconds for medium heat; 5 seconds for medium-low.  For gas grills, consult your owners manual.

    Nutrition information per quesadilla:  400 calories; 24 g protein; 33 g carbohydrate; 18 g fat; 2.9 mg iron; 970 mg sodium; 61 mg cholesterol.

     

     

    MEATBALLS 

    2 LBS. GROUND BEEF
    1 CUP CORN FLAKE CRUMBS
    1/3 CUPS PARSLEY
    2 EGGS BEATEN
    1/4 TSP. PEPPER
    1/2 TSP. GARLIC
    1/3 CUPS KETCHUP
    2 T. ONION

    SAUCE
    1 CAN CRANBERRY SAUCE
    1 BOTTLE CHILI SAUCE
    2 T. BROWN SUGAR

    COMBINE MEATBALL INGREDIENTS AND ROLL INTO SMALL MEATBALLS.  MIX SAUCE INGREDIENTS AND POUR OVER MEATBALLS.  COOK IN A 350 DEGREE OVER FOR 30 MINUTES OR LONGER UNTIL MEAT IS DONE.
    To purchase the Georgia Cattlewomen's "Beefin' Up the Kitchen" Cookbook please send check or money order payable to Georgia Cattlewomen for $10 plus $4.00 shipping and handling to the Georgia Beef Board,  P O Box 28230, Macon, GA 31221. 


    IRISH STEW

    Ingredients
    2 pounds russet potatoes (4 medium potatoes) cubed
    3 cups onions, peeled, cut in half and thinly sliced
    2 cups carrots, peeled and cut into 1 inch lengths
    12 sprigs fresh thyme or 1 1/2 tsps. dry thyme
    2 pounds boneless chuck shoulder steaks
    1 can beef broth (14 ounces) 
    2 tablespoons flour
    Fresh chopped parsley

    Instructions

    In a 3-quart casserole dish or heavy pot with a lid arrange half of the potatoes, onions and carrots.  Season heavily with salt and pepper.

    Top with 6 sprigs fresh thyme or 3/4 tsp. of dry thyme. 

    Place the steaks on top of the vegetables and add the remaining potatoes, onions, carrots.  Season with salt, pepper and remaining thyme.

    Add beef broth and enough cold water to barely cover the top layer of vegetables. 

    Cover and cook for 2 1/2 hours until the meat and potatoes are fork-tender.

    In a small bowl, combine 2 tablespoons of flour with 3 tablespoons water and stir until the paste is smooth.  Add the mixture to the stew and stir well to dissolve.

    Bring the stew to a boil.  Reduce heat and simmer for 3 to 4 minutes until thickened.  Discard the thyme sprigs if using fresh thyme.

    Garnish with fresh chopped parsley and serve.

    Makes 6 servings.

    Nutritional facts:  472 cal., 17 g fat, 7 g saturated fat, 38 g protein, 42 g carbohydrates, 112 mg cholesterol, 492 mg. sodium

     

     

     


    Grilled T-Bone Steak forTwo

     

    1. Wasabi, Citrus, Coffee and Mole Sauces (recipes follow)
    2.  Prepare desired Sauce(s); set aside.
    3. Press steak seasoning evenly onto beef steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. 


    BEEF
    MAKE IT PART OF YOUR HEALTHY DIET!

    GEORGIA BEEF BOARD
    FEATURE RECIPE
    "ALL-IN-ONE BURGER STEW"
    The holidays are over and the new year resolutions are still fresh on eveybody's mind. Eating healthy and exercising are often two things people focus on the most at the beginning of a new year.  We at the Georgia Beef Board are committed to giving our loyal readers not only nutritional and educational information on the benefits of beef in a healthy diet but also our encouragement and support to help achieve dietary goals.  

    This month we are offering a cozy meal that is easy to make, loaded with protein and is nutritionally fit for a healthy diet plan.  Snuggle up by the fire tonight with a nutritious and delicious bowl of All-In-One Burger Stew.

    Sincerely,
    Tricia Combes

    INGREDIENTS
    BURGER STEW

    1 pound lean ground beef  (93/7)

    2 cups frozen Italian vegetables

    1 can ( 14 1/2 ounces ) chopped tomatoes with basil and garlic, undrained

    1 can ( about 14 ounces ) beef broth

    2 1/2 cups uncooked medium egg noodles 

    salt and black pepper to taste

    INSTRUCTIONS

    1. Cook meat in Dutch oven or large skillet over medium-high heat until no longer pink, stirring to separate meat, Drain drippings.

    2. Add vegetables, tomatoes with juice and broth; bring to a boil over high heat.

    3. Add noodles, reduce to medium. Cover and cook 12 to 15 minutes or until noodles have absorbed liquid and vegetables are tender. Add salt and pepper to taste.

    Note: For a special touch, sprinkle with chopped parsley before serving.

    Tip: To complete this meal, serve with breadsticks or a loaf of Italian bread and mixed green and tomato salad.

    Nutrition information per serving:  Calories 260, Total Fat 11g, Saturated Fat 4g, Protein 17g, Carbohydrate 20g, Cholesterol 62 mg. Dietary Fiber 2g, Sodium 428 mg.

     
    Happy Holidays from Georgia Beef Board
    Greetings!

              With the holidays in sight, our list is long - cooking and baking, gifts to purchase and wrap, parties and celebrations ... it just goes on and on.  Sometimes it's nice to take a break from the hustle and bustle to have friends over for a quiet, relaxing evening and a simple supper.

                Of course, the next question is what to serve?  Explore the possibilities that ground veal brings to the table. Crazy Veal Bolognese Lasagna provides the comfort of a casserole, classic lasagna flavors, but with shortcuts ... that's why it's called "crazy."   The recipe relies on prepared products - no one will ever guess how easy this supper sensation is to make.  Crazy, but it works.

                Gone is the hassle of cooking and layering lasagna noodles.  Simply cook the ground veal until no pink remains, then simmer with onion, carrot, red wine and prepared pasta sauce to blend the flavors.  Stir in refrigerated cheese ravioli (no need to precook) and spread in a baking dish.  Easy so far?  Top with prepared Alfredo sauce, shredded mozzarella and grated Parmesan.  Bake.  That's it ... and it's fantastic!

                While the veal "lasagna" bakes, prepare a salad, which can be as simple as mixed greens (purchase bagged and prewashed), and cherry tomatoes tossed with prepared vinaigrette.  Set out bottles of red and white wines to enjoy with the meal.  End on a casual note with biscotti or favorite bar cookies and espresso or coffee.  

     You can substitute lean ground beef for the veal.

     Tricia Combes

     Georgia Beef Board.

              
    Veal Lasagna 

    CRAZY VEAL BOLOGNESE LASAGNA

     

    Total preparation and cooking time:  1-1/2 hours

    1-1/2

     pounds ground veal

    1

     tablespoon olive oil

    1/2

     cup diced carrot (1/4-inch)

    1/2

     cup diced onion (1/4-inch)

    1

     cup dry red wine

    1

     jar (26 ounces) marinara or tomato-basil pasta sauce

    1-3/4  

    cups veal stock or 1 can (13-3/4 to 14-1/2 ounces) chicken broth

    1  

    tablespoon finely chopped fresh parsley

    1

     teaspoon dried thyme leaves, crushed

    1

     package (20 ounces) refrigerated fresh cheese ravioli

    1

     container (16 ounces) refrigerated Alfredo sauce

    1

     cup shredded mozzarella cheese

    1/2

     cup grated Parmesan cheese

    1  

    tablespoon finely chopped fresh parsley

     

    1.     Heat oven to 425°F.  Brown ground veal in Dutch oven over medium heat 8 minutes or until veal is not pink, breaking up into small crumbles.  Drain and remove veal from Dutch oven.

    2.     Heat oil in same Dutch oven over medium heat until hot.  Add carrot and onion; cook and stir 3 to 4 minutes or until softened.  Add wine; increase heat to medium-high.  Cook 3 minutes or until wine is slightly reduced.  Add ground veal, marinara sauce, stock, 1 tablespoon parsley and thyme; mix well.  Bring to a boil.  Reduce heat to maintain a gentle boil; cook 10 to 20 minutes or until mixture is reduced to 6 cups.  Remove from heat.

    3.     Add ravioli to Dutch oven; toss to coat.  Spray 13 x 9 x 2-inch baking dish or pan with nonstick cooking spray.  Transfer ravioli mixture to baking dish.  Spread Alfredo sauce evenly on top.  Sprinkle with mozzarella and Parmesan cheeses and 1 tablespoon parsley.  Cover dish and bake in 425°F oven for 20 minutes.  Uncover dish; continue baking 10 minutes or until bubbly.  Let stand 15 minutes before serving.

    Makes 8 servings.

    Nutrition information per serving:  689 calories; 38 g protein; 40 g carbohydrate; 40 g fat;

    1,525 mg sodium; 191 mg cholesterol; 9.1 mg niacin; 0.6 mg vitamin B6; 1.2 mcg vitamin B12;

    3.3 mg iron; 4.2 mg zinc.

    The Beef Checkoff Program was established as part of the 1985 Farm Bill.  The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products.  States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.

     

     
    Happy Halloween from Georgia Beef Board
     
    Featured Recipe
     
    'Trick or Treat Appetizers'

    Fall has officially arrived and the weather is finally cooling down outside, which is quite the relief after this blazing hot summer. One of my favorite parts of fall is the food! Warm, comforting and full of flavor, fall-inspired food is so satisfying.  With this month's entertaining recipe, kids and adults alike will be shouting 'Trick or Treat!' for a sample. Spooky spiders, creepy mummies and eerie ghosts will be the hit of any Halloween or fall festival party. 

    Beef is a fan favorite at any occasion, especially when the temperature drops outside.  NCBA and BIG (Beef Innovations Group) work diligently to create value-added beef options for the time-crunched consumer. Value-added products are meant to provide ease and convenience to foods that will please the whole family.  

    Hamburger crumbles, preseasoned taco meat, barbeque beef and fully-cooked pot roast are just a few examples of value-added beef products you can find in the grocery store. These foods are very versatile and can be used in a multitude of ways besides their obvious applications - try shredding the pot roast on top of a pizza, use the hamburger crumbles in cheese dip, or maybe experiment with precooked beef strips in a quick quesadilla. The meatballs and beef hot dogs in this kid-friendly recipe are wonderful value-added products that make this recipe easy to put together.

     Courtesy of "Cooking Beef With Ashley" Georgia Cattlemen's Magazine

    mummy dogs

    Mashed Potato Ghosts

    Ingredients

    1 pkg. Instant mashed potatoes

    2 Tbsp. Sliced black olives

    Directions

    1. Prepare package of instant mashed potatoes according to package directions.

    2. Scoop mashed potatoes into a sandwich zip lock bag, and snip ¼-inch off a corner for piping.  Pipe mashed potatoes into ghosts and decorate with sliced black olives.

    Meatball Spiders

    Ingredients

    12 Italian-Style Beef Meatballs

    8 slices American Cheese

    1 Tbsp. Black olives, chopped

    2 Tbsp. Milk

    2 cups Shredded Cheddar cheese

    Chow mein noodles

    Directions

    1. Prepare 12 meatballs according to package directions.

    2. In a microwaveable bowl, add 8 slices of cheese and 2 tbsp. of milk and microwave for 1-1/12 minutes. Stir to mix well.

    3. Dip warm meatballs in melted cheese, roll over shredded cheese.

    4. Stick 6 chow mein noodles on both sides as legs, and decorate with chopped black olives.

    Mummy Dogs

    Preparation Time: 15 minutes

    Total Time: 30 minutes

    Ingredients

    1 -8 oz. can Refrigerated crescent rolls

    2 slices American Cheese

    1 pkg. Beef hot dogs

    Ketchup or mustard

    Directions

    1. Preheat oven to 375F. Unroll crescent roll dough and press to seal the perforations. Cut vertically into 20 strips. Cut slices of cheese into 5 strips.

    2. Wrap each hot dog with 2 pieces of dough and 1 strip of cheese. Leave about ½-inch from one end for the face and stretch dough to wrap as bandages on the mummy's head.

    3. Place on ungreased baking sheet and bake for 15 to 17 minutes or until golden brown.

    4. Draw features on face with ketchup or mustard.

    While there is not much actual cooking in this recipe, it is sure to be a crowd pleaser with its fun characters.  

    I hope that you and your loved ones enjoy this recipe and the onset of the beautiful fall weather!

    Sincerely,

    Tricia Combes
    Georgia Beef Board
     
     
    Pack a Protein Punch With Beef!
    Tips to Go Lean with Protein
    Add some flavor. 
      Grilled sirloin adds a sizzle to any salad.
     
     It's in the Middle.
    An open-face lean deli meat sandwich is a delicious lunch full of lean protein.
     
    Keep it Warm.
    Chili con carne with 95% lean ground beef is a satisfying way to get lean and stay warm.
     
    Mix things Up.
    Sliced flank steak will give a protein boost to any stir-fry.
     
    Make it a Power Meal.
    Pair lean beef tenderloin with colorful veggies for a great-tasting nutrient burst.
     
     Eggs ala Beef.
    Add lean ground beef to scrambled eggs, along with sliced fresh peppers and onions, to create a delicious omelet.
     
    Spice up your mac 'n' cheese. 
    Add 95% lean ground beef to macaroni and cheese to power up the protein during dinner. 
     
    QUICK LINKS
    Greetings!  

         There are so many ways you can incorporate essential amino acids and lean protein in your diet.  High-quality proteins, like lean beef, lowfat dairy products and eggs, provide the right amounts of all the amino acids, or "building blocks," your body needs in order to grow and function properly.  Try these ideas to transform traditional meals into tasty, nutrient-rich meals packed with fruits and vegetables.
     

    TRADITIONAL  

     TACO MEAL 
    85% lean ground beef
    Cheddar cheese
    Iceburg lettuce
    Flour tortillas
     
    Nachos
    Chips
    Cheddar Cheese
     
    Soda

    MEAL MAKEOVER

     VEGGIE RICH TACO
    95% lean ground beef
    Lowfat cheddar cheese
    Pico de gallo
       Diced tomatoes
       Diced red onion
       Cilantro
       Romaine lettuce
       Diced red & yellow peppers
       Avocado
       Whole grain tortillas
     
    Nachos
       Chips
       Guacamole
     
    Fat-free milk
     
    GAIN: 8 nutrients and recipe becomes an excellent source of potassium and vitamin A.
     
    SAVE: 62 calories and 22 g fat.
    .
         To get a free Power for Your Plate booklet and other free recipes go to www.gabeef.org and click on "Free Recipes".
     
     Sincerely, 
     

    Tricia Combes
    Georgia Beef Board 
     
     
     The Beef Checkoff Program was established as part of the 1985 Farm Bill.  The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products.  States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.check, white bckgrnd
    Summer Promotion Header Image
    Georgia Beef Board
     Feature Recipe
    Salsa Ribeyes with Spicy Black Bean Salad
     
    ribeye and bean salad

    Salsa Ribeyes with Spicey Black Bean Salad
     
    Marinade time: 
     30 minutes
    Total recipe time:
      45 minutes
    Makes 4 servings

    The heat is on, so fire up the grill!  As the doldrums of August are upon us, there is no better way to beat the heat than with a tasty ribeye and refreshing black bean salad.  I know it is hot and humid outside, but you can celebrate the ending of summer with this great recipe.  While the ribeye may have more fat than some of the lean cuts, it definitely does NOT lack in flavor! 

    The black beans provide fiber and protein, while the oranges add vitamin C to help fortify the immune system.  But even better than the health benefits is the taste!  This salad is so crisp and refreshing when paired with a juicy salsa-marinated ribeye.  I hope you enjoy this recipe while the summer heat is in full swing.
    Ingredients
     
    4 boneless beef ribeye steaks, cut 1 inch thick (about 8 ounces each)
     
    Marinade
    2/3 cup thick and chunky salsa (mild, medium or hot)
    1/4 cup fresh lime juice
    1 tablespoon vegetable oil
    1 tablespoon dried oregano leaves, crushed
    2 cloves garlic, minced
     
    Instructions 
    1.  Combine marinade ingredients in medium bowl. Place beef steaks in food-safe plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once. Meanwhile prepare Spicy Black Bean Salad.
    2.  Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill 11 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
    3.  Serve steaks with Black Bean Salad
     
    Black Bean Salad Ingredients
    1 can (15 oz) black beans, rinsed and drained
    1 large orange, peeled, cut into 1/2 pieces
    1/3 cup thickly sliced green onions
    1/4 cup fresh lime juice
    2 tablespoons vegetable oil
     
    Instructions
    1. Combine ingredients in medium bowl, mixing gently but thoroughly.
     


    Nutrition information per serving: 314 calories; 36 g protein; 3 g carbohydrate; 17 g fat; 242 mg sodium; 102 mg cholesterol; 6.1 mg niacin; 0.5 mg vitamin B6; 4.2 mcg vitamin B12; 3.6 mg iron; 8.9 mg zinc. 

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

    The Beef Checkoff Program was established as part of the 1985 Farm Bill.  The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products.  States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval. 

     

    check, white bckgrnd
    Spicy Beef Back Ribs

     
     
    Total recipe time: 1 hour 15 minutes
     Makes 6 servings

     
     
     
    Ingredients:
     
    5 pounds beef back ribs, cut into 2 to 4 rib sections
    1 tablespoon vegetable oil
    1-1/2 cups of finely chopped onion
    1 tablespoon minced garlic
    1 to 1-1/2 teaspoon crushed red pepper flakes
    1-1/2 cups chili sauce
    1/2 cup water
    3 tablespoons fresh lemon juice
    1/2 teaspoon salt
     
    Instructions:
    1. Heat oil in medium saucepan over medium high heat until hot. Add onion, garlic, and pepper flakes; cook stir 4 to 5 minutes or until onion is tender. Add chili sauce, water, and lemon juice; bring to boil. Reduce heat and simmer 5 minutes, stirring frequently. Season with salt. Reserve 1/2 cup sauce for basting.
    2. Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquettes on each side of fire grate, leaving open space in center. When coals are medium, ash covered (25 to 30 minutes), add 3-4 new briquettes to each side. Position cooking grid with handles over coals so additional briquettes may be added when necessary.
    3. Place ribs, meat side up, in large foil roasting pan. Pour remaining sauce over ribs; turn ribs to coat. Cover tightly with aluminum foil. Place foil pan on cooking grid. Cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender. Carefully remove roasting pan from grill; remove ribs and place, meat side up, on grill rack. Baste ribs with reserved sauce; grill, covered, 10 to 15 minutes, turning and basting once.

    Note: add additional briquettes during cooking to maintain proper temperature. 
     
     
    Nutritional Information per serving: 379 calories; 17g fat (6g saturated fat, 6g monounsaturated fat); 86mg cholesterol; 2194 mg sodium; 25g carbohydrates; 0.8g fiber; 30g protein; 4.8g niacin; 0.3 mg vitamin B6; 2.8 mg vitamin B12; 3.1mg iron; 24.5mg selenium; 8mg zinc; 114.5mg choline.
    This recipe is an excellent source of protein, niacin, vitamin B12, selenium, zinc, and choline; and a good source of vitamin B6 and iron.
     

    BEEF SIRLOIN KABOBS WITH ROASTED RED PEPPER DIPPING SAUCE

     

    beef kabobsIngredients

    1.     1-1/2 pounds boneless beef top sirloin steak, cut 1 inch thick

    2.     2 teaspoons coarse grind black pepper

    3.     3/4 teaspoon salt

    4.     3/4 teaspoon sweet paprika

    5.     2 cloves garlic, minced
     

    Dipping Sauce:
    1.     1 tablespoon olive oil
    2.     1 medium onion, finely chopped
    3.     3 cloves garlic, minced
    4.     2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped
    5.     1/2 cup dry white wine
    6.     2 tablespoons tomato paste
    7.     3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
    8.     1 cup ready-to-serve beef broth
    9.     2 teaspoons cornstarch

    Instructions

    1.     Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.

    2.     Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.

    3.     Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.

    4.     Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve with dipping sauce.
     

    Nutrition information per serving: 235 calories; 28 g protein; 8 g carbohydrate; 9 g fat; 689 mg sodium; 76 mg cholesterol; 4.3 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 3.9 mg iron; 5.7 mg zinc.

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

     

    Mustard & Lavender Encrusted Smoked Ribeye with Olive Pesto

    Please note, this recipe calls for a home smoker (available at kitchen stores and on the web).

    Steak Ingredients:
    1 ribeye steak, cut 1 inch thick (12 ounces)
    3/4 teaspoon coarse grind black pepper
    1/4 teaspoon kosher salt
    Rub Ingredients:
    2 tablespoons Dijon-style coarse-grain mustard
    1 tablespoon chopped fresh thyme
    1/4 teaspoon finely chopped fresh lavender leaves or 1/8 teaspoon dried lavender

    Pesto Ingredients:
    2 tablespoons olive tapenade
    1 tablespoon grated Parmesan cheese
    1 tablespoon finely chopped walnuts
    2 teaspoons finely chopped fresh parsley

    Steal This Recipe® Step by Step Instructions:
    Press pepper evenly onto beef steak.
    Combine rub ingredients; spread evenly onto one side of steak.
    Prepare and preheat smoker according to manufacturer's directions.
    Place steak, mustard-side-up, into smoker and smoke according to manufacturer's directions or until instant-read thermometer registers 145°F for medium rare; 160°F for medium.
    Meanwhile, prepare the Pesto - combine the pesto ingredients in small bowl.
    Carve the steak into slices; season with salt.
    Serve the steaks with pesto on top and garnish with thinly shaved slices of Parmesan cheese.

     

    Sante Fe Soup

     Ingredients

    1 lb lean ground beef

    1 large onion

    1 envelope ranch dressing mix

    1 envelope taco seasoning mix

    1 can corn, drained

    2 cups water

    1 can black beans, undrained

    1 can pinto beans, undrained

    1 can kidney beans, undrained

    1 can diced tomatoes, undrained

    1 can diced tomatoes with chiles, undrained

     

    Instructions

    Brown ground beef in skillet.  Drain and rinse beef to remove excess fat.  Cook onion in same skillet until tender.  In a stockpot, add remaining ingredients, including onion and beef, mixing well.  Bring to a boil, reduce heat and simmer for two hours.  Serve and enjoy!

    Top individual servings with grated cheddar cheese, sour cream, sliced green onions and tortilla chips. 

    Recipe courtesy of Peggy Storey and Sylvia Waldron.

    Total Recipe Time: 2 ½ hours

    Makes: 6 to 8 servings

     
     

    Corned Beef Brisket with Roasted
    Vegetables and Lemon-Mustard Sauce

    Ingredients
     
    3 1/2 to 4 lbs boneless corned beef brisket with seasoning packet (if seasoning packet not included, use 1 1/4 tsp. pickling spice)                                                  6 medium cloves garlic, peeled  
    2 tsp black peppercorns
    2 c water
    1 lb carrots, cut into 2 1/2 x 1/2 inch pieces
    1 lb parsnips, cut into 2 l/2 x 1/2 inch pieces
    1 lb savoy (or regular green) cabbage, cut into 4 wedges
    2 tbsp olive oil
    1/2 tsp salt
    1/4 tsp ground black pepper
     
    Lemon-Mustard Sauce Ingredients
    1 tbsp olive oil
    2 tbsp finely chopped shallot (or sweet onion)
    2/3 c sour cream
    1/3 c Dijon-style mustard
    1 tbsp lemon juice
    1 tbsp chopped fresh dill
    1 tsp honey
    Salt and Pepper
    1 tsp honey
    Salt and Pepper
     
    Lemon-Mustard Sauce:
    Heat olive oil in small saucepan over medium heat.  Add finely chopped shallot or  onion; cook and stir about 2 minutes or until tender.  Remove from heat; cool 1 minute.  Stir in sour cream, Dijon-style mustard, lemon juice. chopped fresh dill and honey.  Season with 1/4 tsp each salt and pepper.  Cover; set aside.
     
    Instructions
     
    Position oven racks in upper and lower thirds of oven.  Heat oven to 350 degrees F.
    1.  Place corned beef brisket in roasting pan; sprinkle garlic, contents of seasoning packet (or pickling spice) and peppercorns around brisket.  Add water; cover tightly with aluminum foil.  Braise in upper third of 350 degree oven 3 to 3 1/2 hours or until brisket is fork-tender.
    2.  Meanwhile, place carrots, parsnips and cabbage on rimmed baking sheet.  Drizzle with oil and toss gently to coat.  Season with salt and ground pepper.  Cover with aluminum foil.  Roast in lower third of 350 degree oven with brisket 55 minutes.  Uncover, continue roasting 10 to 15 minutes or until vegetables are tender and begin to brown.
    3.  Prepare Lemon-Mustard Sauce.
    4.  Remove brisket from roasting pan.  Carve brisket diagnonally across the grain into thin slices.  Serve with roasted vegetables and Lemon-Mustard Sauce.
     
    Nutritional Information Per Serving  
    Nutrition information per serving, including 2 tablespoons Lemon-Mustard Sauce: 
    394 calories; 26 g fat (9 g saturated fact; 12 g monounsaturated fat); 93 mg cholesterol; 1682 mg solium; 23 g carbohydrate; 5.5 g fiber, 20 g protein, 3.4. mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 2.8 mg iron; 30.3 mcg selenium; 4.5 mg zinc.

    The Beef Checkoff Program was established as part of the 1985 Farm Bill.  The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products.  States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.

     
    GEORGIA BEEF BOARD FEATURED RECIPE
     t-BONE

    Grilled T-Bone Steak for Two

    Ingredients

    1. 1 beef T-Bone steak, cut 1 inch thick (about 1 pound)
    2. 1 teaspoon steak seasoning
      Sauces:
    1. Wasabi, Citrus, Coffee and Mole Sauces (recipes follow)

    Instructions

    1. Prepare desired Sauce(s); set aside.
    2. Press steak seasoning evenly onto beef steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes (over medium heat on preheated gas grill, covered, 15 to 19 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. 
    3. Remove bone; carve steak crosswise into slices. Serve with sauce(s).

      Mole Sauce (Spring): Combine 1 can (8 ounces) tomato sauce, 1/4 cup water, 1/4 cup raisins, 1 tablespoon unsweetened cocoa powder, 2 teaspoons packed brown sugar, 1 teaspoon minced garlic, 3/4 teaspoon ground ancho chile powder and 1/4 teaspoon salt in small saucepan; bring to a boil. Reduce heat; simmer 10 minutes to blend flavors, stirring occasionally. Carefully pour hot sauce in food processor or blender container. Cover; process 30 seconds or until smooth, adding 1 to 2 tablespoons water to thin sauce, if necessary. Return to saucepan; keep warm until ready to use. Makes 1 cup

      Lemon-Pesto Sauce (Summer):       Combine 3 tablespoons basil pesto sauce, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon peel and 1/4 teaspoon coarse grind black pepper in small bowl. Makes 1/4 cup

      Wasabi Sauce (Fall): Combine 3 tablespoons maple syrup, 2 tablespoons reduced-sodium soy sauce, 1-1/2 teaspoons wasabi paste and 1 teaspoon minced fresh ginger in small bowl. Makes about 1/3 cup

      Coffee Sauce (Winter):       Combine 1/2 cup strong brewed coffee, 1-1/2 tablespoons packed brown sugar, 1 tablespoon balsamic vinegar, 1-1/2 teaspoons cornstarch and 1 teaspoon smoked paprika in small saucepan; bring to a boil. Reduce heat; simmer 4 to 5 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in 1 tablespoon butter, 1/4 teaspoon salt and 1/8 teaspoon pepper; keep warm until ready to use. Makes about 1/2 cup

     

    Take a break between holiday celebrations with Southwest Crescent Pie, a simple, family-pleasing, one-dish meal featuring ground beef. A green salad of pre-washed greens is an easy accompaniment.  

      

    Ingredients

    1. 1 pound ground beef (80% to 85% lean)
    2. 1 can (15 to 16 ounces) chili beans in chili sauce
    3. 1 can (14-1/2 to 15 ounces) chili-seasoned stewed tomatoes, undrained
    4. 1/2 cup frozen or drained canned Mexican-style corn
    5. 1 package (8 ounces) refrigerated crescent dinner rolls
    6. 1/2 cup shredded Cheddar-Jack cheese with jalapeño peppers
     
     

    Instructions

    1. Heat oven to 375°F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
    2. Stir in beans, tomatoes and corn; bring to a boil. Cook about 10 minutes or until most of the liquid has evaporated, stirring occasionally.
    3. Meanwhile separate crescent roll dough into 8 triangles. Line 9-inch pie plate with dough triangles, placing narrow tips toward center. Firmly press edges of dough together to form crust. Bake in 375°F oven 10 minutes. Remove from oven.
    4. Spoon beef mixture into crust. Sprinkle with cheese. Bake 8 to 10 minutes or until edges of crust are golden brown and cheese is melted.
     

    Nutrition information per serving: 653 calories; 32 g fat (12 g saturated fat; 7 g monounsaturated fat); 87 mg cholesterol; 1482 mg sodium; 52 g carbohydrate; 7.3 g fiber; 36 g protein; 4.6 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12; 5.2 mg iron; 18.7 mcg selenium; 5.6 mg zinc.

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

    Southwest Crescent Pie 
    pie 
     
    GEORGIA BEEF BOARD
    100 CATTLEMEN'S DRIVE
    P O BOX 24570
    MACON, GEORGIA 31212
    478-474-1815/877-444-BEEF
     
     
    steak and veggiesThe Beef Checkoff Program was established as part of the 1985 Farm Bill.  The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products.  States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval. 
     

    Merry Christmas from your friends at the Georgia Beef Board 

    In the holiday frenzy, it's easy to set aside nutrition for convenience. Choose one of the 29 nutrient-rich, lean cuts of beef to ensure your family is eating healthy.

    Here's a quick dinner solution for busy days: Marinate lean top sirloin steak with prepared dressing, and pan-broil to juicy perfection. Serve with brown rice mixed with colorful vegetables.

     

    Beef Steak with Brown Rice & Vegetables

    Ingredients

    1 boneless beef top sirloin steak, cut 3/4 inch thick (about 1 pound)

    1/3 cup plus 2 tablespoons non-creamy Caesar dressing

    2 teaspoons lemon pepper

    1 cup uncooked instant brown rice

    2 cups frozen vegetable mixture, such as baby green and yellow beans and carrots

    2 tablespoons shredded Parmesan cheese (optional)

    Instructions

    Cut beef steak crosswise into four equal pieces. Place steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes. Remove steaks from marinade; discard marinade. Season steaks with lemon pepper.

    Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

    Meanwhile, cook rice according to package directions, including salt but omitting butter. When adding rice to saucepan, stir in vegetables. When rice is done, stir in remaining 2 tablespoons dressing. Serve with steaks. Sprinkle with cheese, if desired.
     

         Georgia Beef Board
    Featured Recipe

    Provencal Beef Stew Served in a Roasted Pumpkin

    Is there anything better than the rich, warm scents of spices and stews and all sorts of other fall-inspired foods..  Try something different this Thanksgiving using pumpkin in a new way!  Most people associate pumpkins with pies and other sweet treats, but why not use this amazing gourd as a serving dish for an incredible beef stew.  "Provencal Beef Stew" is a Mediterranean inspired recipe combining the succulent flavors of a traditional beef stew with flavorsome ingredients found in California's Napa and Sonoma valleys.  Rich and flavorful, lean and packed full of essential nutrients, "Provencal Beef Stew" served in a roasted pumpkin will be an easy winner with your household, your waistline and your budget.

    PROVENCAL BEEF STEW

    SERVED IN A ROASTED PUMPKIN

    Ingredients
    6 small (6-7 inch diameter) pumpkins or 1 medium (10 inch diameter)
    2 pounds boneless beef chuck shoulder roast, cut into 1 inch pieces
    1/3 cup all-purpose flour
    3/4 teaspoon salt
    1/2 teaspoon pepper
    4 teaspoons olive oil, divided
    1 cup chopped onion
    1 tablespoon minced garlic
    1 cut dry red wine
    3 cups ready-to-serve beef broth
    1 can (14 1/2 oz) diced tomatoes with garlic, undrained
    1 tablespoon herbes de Provence*
    1 pound new potatoes, cut into quarters
    2 small zucchini, cut lengthwise in half, then cut lengthwise in half again, then crosswise into 1/2 inch thick slices
    2 small yellow squash, cut lengthwise in half, then cut lengthwise in half again, then crosswise into 1/2 inch thick slices
    1/2 cup nicoise olives, pitted and cut in half (Greek kalamata olives can be substituted)
    1/4 cup chopped fresh basil
    Grated Parmesan cheese (optional)
    *Can be found in the spice section of your local grocers

    Instructions
    1.  Combine flour, salt and pepper.  Reserve 1 tablespoon flour mixture.  Lightly coat beef with remaining flour mixture.
    2.  Heat 2 teaspoons oil in stockpot over medium heat until hot.  Brown 1/2 of beef; remove from stockpot.  Repeat with remaining 2 teaspoons oil and remaining beef.  Remove beef from stockpot.
    3.  Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onions are tender.  Add wine; increase heat to medium-high.  Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved.  Stir in broth, tomatoes, herbes de Provence and reserved flour mixture.  Return beef to stockpot; bring to a boil.  Reduce heat; cover tightly and simmer 1 1/2 hours or until beef is fork-tender.
    4.  Preheat oven on broil setting.  Cut top off of pumpkins and scoop out seeds like you are carving a jack o'lantern.  Place pumpkins on a cookie sheet and broil for 10-15 minutes or until pumpkin is nicely browned.  If desired, some of the pumpkin flesh may be cut from inside the shell and cubed to be added into the stew with the other vegetables.
    5.  Add potatoes, zucchini and yellow squash to stockpot after beef is tender, continue simmering, covered 15 minutes or until potatoes are tender.  Add olives and basil; cook, uncovered 2 to 3 minutes or until olives are heated through.  Ladle into individual or larger roasted pumpkins.  Serve with cheese if desired.

    Nutritional Information
    Nutrition information per serving: 358 calories; 11 g fat (3 g saturated fat; 6 g monounsaturated fat); 80 mg cholesterol; 1179 mg sodium; 31 g carbohydrate; 4.1 g fiber; 30 g protein; 4.4 mg niacin; 0.6 mg vitamin B6; 2.5 mcg vitamin B12; 6.0 mg iron; 28.9 mcg selenium; 7.3 mg zinc.

    Cooking Tips


     Niçoise olives are from the Provence region of France. Small, oval and purplish-brown in color, they are packed in olive oil and have a nutty, mellow flavor. Greek Kalamata olives may be substituted for niçoise olives.

    Herbes de Provence is a dried herb blend used in the cooking of southern France. Often sold in small clay crocks in supermarkets, it's commonly a blend of basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme.
     

    Get Up And Go Beef Burritos!
    Georgia Beef Board Featured Recipe

    Harness the Power of the Grill

    Greetings!

    Summertime is ripe with events that call for alfresco dining. Prepare easy and delicious beef dishes to go, like steak wraps and sandwiches, for theatre and concerts in the park.

    Nothing satisfies your family's hunger - and nutritional needs - like beef. Packed with ten essential nutrients, beef helps fuel healthy and active lifestyles at all life stages. High-quality proteins, like lean beef, provide the right amounts of essential amino acids, or "building blocks," the body needs, and function properly. And with the wide variety of lean and affordable cuts of beef, you and your family can feel good about enjoying beef as often as you like.

    Did You Know?
    You can grill once and eat twice. Make extra steak and turn leftovers into wraps for a picnic the next day.

    Get Up and Go Beef Burritos!

    Ingredients
    1 pound boneless beef top sirloin steak, cut 1 inch thick
    1/2 teaspoon dried Mexican seasoning
    Salt
    2 eggs, slightly beaten
    2 egg whites, slightly beaten
    2 tablespoons water
    4 medium spinach or flour tortillas (10-inch diameter), warmed
    1/2 cup prepared thick-and-chunky salsa
    1/2 cup shredded reduced fat Cheddar cheese
    Toppings: Fat free dairy sour cream, additional prepared thick-and-chunky salsa (optional)

    Instructions
    Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef strips and Mexican seasoning in medium bowl; toss to coat.
    Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Season with salt, as desired; keep warm. Wipe out skillet using paper towels, if necessary.
    Combine whole eggs, egg whites and water in small bowl. Spray same skillet with cooking spray; heat over medium-low heat until hot. Add egg mixture; cook and stir 1 to 2 minutes or until scrambled and just set.
    Layer 1/4 of beef on each tortilla, leaving 1-1/2-inch border on right and left sides; top with 2 tablespoons salsa, 1/4 of eggs and 2 tablespoons cheese. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up tightly. Serve with toppings, if desired.


    Nutrition information per serving: 459 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 158 mg cholesterol; 917 mg sodium; 41 g carbohydrate; 2.2 g fiber; 40 g protein; 10.0 mg niacin; 0.6 mg vitamin B6; 1.7 mcg vitamin B12; 4.6 mg iron; 59.8 mcg selenium; 5.8 mg zinc.
    This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.


    Nutrition information per serving (using 1 cup egg substitute ~ 1/4 cup = 1 egg): 467 calories; 14 g fat (4 g saturated fat; 6 g monounsaturated fat); 53 mg cholesterol; 965 mg sodium; 41 g carbohydrate; 2.2 g fiber; 43 g protein; 10.1 mg niacin; 0.6 mg vitamin B6; 1.7 mcg vitamin B12; 5.4 mg iron; 64.1 mcg selenium; 6.3 mg zinc