Beef Recipes |

Ingredients:

2 garlic cloves, finely minced
1/4 cup fresh lemon juice
1 teaspoon grated lemon peel
1 teaspoon oregano leaves, crumbled
1/2 cup olive oil
12 cherry tomatoes
12 medium mushrooms
1 green bell pepper, cut into 1-inch pieces
1 1/2 pounds top sirloin, cut against the grain, into 1/4-inch thick strips
Wooden skewers, soaked in water several minutes
Salt and freshly ground pepper to taste
1/4 cup chopped fresh mint
Lemon wedges for accompaniment

Methods:

1. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot.
2. Whisk together garlic, lemon juice, lemon peel and oregano in a small bowl. Slowly whisk in olive oil to make marinade.
3. Thread tomatoes on skewer. On other skewers separately thread mushrooms, green pepper and sliced meat. Brush all threaded skewers with marinade.
4. Grill green pepper, covered, 2 minutes. Add mushrooms; grill, covered 2 minutes. Add tomato and beef; grill, covered, 3 minutes per side.
5. Place all skewers on platter. Season with salt and pepper to taste and sprinkle with chopped mint. Serve with lemon wedges.

Ingredients:

Marinade:
1 (16-ounce) can Ocean Spray Whole Berry Cranberry Sauce
1 cup hoisin sauce
3/4 cup diced mango
2 green onions, minced
2 teaspoons sesame oil
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro, divided use
1 tablespoon grated ginger
1 teaspoon orange zest
1/4 teaspoon red pepper flakes

1 pound beef skirt or flank steak, sliced across grain into 1/4 inch thick strips
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided use
2 heads romaine lettuce, cut in half lengthwise, leaving root end attached
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 cup Ocean Spray Craisins Original Sweetened Dried Cranberries, roughly chopped

Methods:

1. Combine marinade ingredients in a medium bowl. Whisk until combined.
2. Place half the marinade in a small bowl to reserve for basting; cover and refrigerate. Place remaining marinade and beef slices in a gallon resealable plastic bag. Refrigerate 2 hours or overnight.
3. Prepare gas or charcoal grill for medium-high heat. Soak 16 (6-inch) wooden skewers in water for 10 minutes.
4. Remove beef from bag; discard marinade. Thread beef onto skewers. Whisk together 1/4 cup olive oil and balsamic vinegar in a small bowl. Drizzle over lettuce halves; sprinkle with salt and pepper.
5. Brush grill rack with remaining 2 tablespoons oil; place skewers and lettuce halves on rack. Grill beef, basting frequently with reserved marinade and turning occasionally, about 4 to 6 minutes. Grill romaine halves until slightly charred and wilted, about 1 to 2 minutes per side.
6. Place romaine halves on a platter. Top with skewers. Garnish by sprinkling with sweetened dried cranberries and cilantro.

Ingredients:

4 pounds sirloin steak
1 cup beef broth
1/2 cup lime juice
2 tablespoons grated ginger root
2 tablespoons granulated sugar
1 tablespoon grated lime peel
1/4 teaspoon salt
1 lime, sliced
12 bamboo skewers

Methods:

1. Partially freeze sirloin steak then slice into 1/4-inch slices, then cut in half. Place in a bowl and cover with a marinade of beef broth, lime juice, grated ginger root, sugar, grated lime peel, and salt. Cover and refrigerate for 2 hours, turning the beef frequently. Drain, reserving the marinade.
2. Thread the beef strips onto bamboo skewers that have been soaked for 30 minutes in cold water.
3. Broil for 1 to 1 1/2 minutes per side; remove and keep warm.
4. In a small skillet, reduce the marinade by boiling until slightly thickened. Pour the sauce over the beef and garnish with sliced lime.

Ingredients:

1 pound boneless beef top sirloin steak, cut 1-inch thick
1 pound all-purpose potatoes
2 medium yellow or zucchini squash

Sauce:
3/4 cup Heinz 57 sauce
2 large cloves garlic, minced

Methods:

1. Cut potatoes into 1 1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
2. Combine sauce ingredients in 1 cup glass measure. Microwave on HIGH 1 1/2 minutes, stirring once.
3. Cut squash lengthwise in half. Cut beef steak and squash into 1 1/4-inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally and brushing with remaining sauce during last 5 minutes.

Ingredients:

1 1/2 pounds boneless beef top sirloin steak, cut 1-inch thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 (7-ounce each) jars roasted red peppers, rinsed, drained, finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
1 cup ready-to-serve beef broth
2 teaspoons cornstarch

Methods:

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 to medium doneness, turning once. Serve with dipping sauce