Here are some recipes to get your mouth watering - courtesy of Certified Angus Beef LLC - their Corporate Chef Scott Popovic will be joining us.
Cumin and Coriander Rubbed New York Strip Steak
Ingredients
• 4 12-ounce Certified Angus Beef ® New York strip steaks
• 2 tablespoons coarse ground and toasted cumin
• 2 tablespoons coarse ground and toasted coriander
• Salt and pepper to taste
Instructions
1. Combine cumin, coriander, salt, and pepper. Rub mixture on the steaks.
2. Preheat grill to medium high. Grill steak to medium rare (140°F internal temperature) or desired doneness.
3. Remove steak from grill and let rest 4 to 6 minutes.
Black Bean and Corn Salad
Ingredients
• 1/4 cup shallots, sliced
• Salt and cayenne pepper to taste
• 1/2 tablespoon cumin, toasted and ground
• 1/2 tablespoon fennel seed, toasted and ground
• 3 tablespoons apple cider vinegar
• 1/4 cup extra virgin olive oil
• 4 ears corn, grilled and cut off cob
• 2 cups black beans, cooked al dente
• 1 red onion, oven roasted and julienned
• 1/2 cup Roma tomatoes, roasted and cut into eighths
• 1 red pepper, roasted and julienned
• 1/2 bulb fennel, shaved
• 1/4 cup chive sticks
• 1/4 cup cilantro leaves
• 1/4 cup basil leaves, torn
• 1/2 tablespoon coriander, toasted and ground
Instructions
1. In a bowl, season shallots with salt, cayenne, cumin and fennel seed. Let rest 10 minutes. Whisk in vinegar and oil to make vinaigrette.
2. In a separate bowl combine, remaining ingredients and dress with vinaigrette. Adjust seasoning with salt and pepper to taste.
Recipes provided by Certified Angus Beef LLC
Marinated Flat Iron with Grilled Vegetables
Ingredients
• 2 pounds Certified Angus Beef ® flat iron
• Salt and pepper to taste
• Signature Steak Marinade (recipe below)
• Grilled Vegetables (recipe below)
• 1/2 pound Maytag blue cheese (optional)
Instructions
1. Preheat grill to medium-high.
2. Season marinated beef with salt and pepper to taste. Grill to medium rare (140°F internal temperature) or desired doneness. Remove steaks and let rest 3 to 5 minutes.
3. Spoon vegetables onto plate. Place a steak on top. Sprinkle with blue cheese if desired.
Signature Steak Marinade
Ingredients
• 1/2 cup Lea & Perrins® Worcestershire sauce
• 3 tablespoons balsamic vinegar
• 1 1/2 tablespoons Dijon mustard
• 1/2 teaspoon pepper
Instructions
1. Combine all ingredients. In large, shallow non-aluminum baking dish or plastic bag, pour marinade over steaks; turn to coat. Marinate in refrigerator for 30 minutes. Remove steaks; discard marinade.
Grilled Vegetables
Ingredients
• 2 large portabella mushrooms, cleaned
• 1/2 medium zucchini, cut in half lengthwise
• 1 medium red onion, cut into 3 large slices
• 1 red pepper, seeded
• 1 yellow pepper, seeded
• 1/2 small eggplant, cut into rings
• 3 medium tomatoes, cut in half
• 1/4 cup vegetable oil
• 1/2 cup balsamic vinegar
• 12 basil leaves, cut into thin strips
• 1 bunch scallions, cut on bias
• 4 oregano stems, cleaned and chopped
• Salt and pepper to taste
Instructions
1. Combine oil, vinegar, basil, and oregano in a bowl. Add the mushrooms, zucchini, onion, peppers, eggplant, and tomatoes and toss to coat evenly.
2. Grill vegetables about 6 minutes. Remove from grill and serve. Garnish with scallions.
“Cowboy” Steaks with Steamed Guinness French Onion Beans
Ingredients
• 4 18-ounce Certified Angus Beef ® bone-in “cowboy” ribeye steaks
• 12 ounces (3/4 pound) red skin potatoes, cut in 1-inch chunks
• 1/2 pound green beans, cleaned
• 2 garlic cloves, minced
• 1 shallot, peeled and minced
• 5 tablespoons unsalted butter, cut in 1/2-inch cubes
• 3/4 cup French onion soup
• 1/2 cup Guinness beer
• 1/4 cup french-fried onions
• Salt and pepper to taste
Instructions
1. Preheat grill to medium high. Assemble aluminum foil pouch; add potatoes, beans, garlic, shallot, butter, soup, and beer. Seal pouch and grill to steam.
2. Season steaks and grill over medium-high heat to medium rare (145°F internal temperature) or desired doneness. Remove steaks and let rest for 4 minutes.
3. Remove foil pouch, salt and pepper vegetables to taste and top with french-fried onions.
Serves 4
Grilled Angel Food Cake
Ingredients
• 1 angel food cake, cut into 8 slices
• 8 tablespoons butter, melted
• 1 1/2 pounds sweet fresh cherries, pitted
• 2 tablespoons chopped ginger
• 1 1/4 cups Kirsch (cherry brandy)
• 1 pint heavy cream
• 1/2 cup sugar
Instructions
1. In aluminum foil pouch, heat cherries, 1 tablespoon butter, 1 cup Kirsch and ginger over low heat on the grill.
2 Mix together cream, sugar, and 1/4 cup Kirsch; whip to soft peaks.
3. Brush cake slices with melted butter. On a hot grill, grill each side about 30 seconds or until crusty.
4. To serve, drizzle cherries over cake and top with whipped cream.
Serves 8