Beef Recipes |

Ingredients:

Beef Kabobs:
1 pound boneless beef top sirloin steak, cut 1-inch thick
2 red or yellow bell peppers, cut into 1-inch pieces
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon prepared Italian dressing
2 large cloves garlic, minced

Parmesan Orzo:
1 cup uncooked orzo pasta, cooked
2 to 3 tablespoons chopped fresh basil or parsley
2 tablespoons freshly shredded Parmesan cheese
2 teaspoons olive oil

Methods:

1. Soak eight 8-inch bamboo skewers in water 10 minutes.
2. Cut beef steak into 1 1/4-inch pieces. Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers.
3. Toss orzo ingredients in medium bowl; keep warm.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8 to 10 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo.

Ingredients:

1 (8-ounce) bottle Ortega Taco Sauce - Medium
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1 tablespoon water
1 to 1 1/2 pounds beef sirloin cubes
2 medium onions, each cut into 6 wedges
2 small zucchini, each cut into 6 pieces
2 small yellow squash, each cut into 6 pieces
1 large bell pepper, red or green, cut into 1 1/2-inch pieces
12 (10-inch) skewers
Summer Salsa

Methods:

1. Combine taco sauce, sugar, vegetable oil and water in small bowl. Reserve 1/2 cup marinade mixture; cover and refrigerate.
2. Alternately thread beef, onions, zucchini, squash and bell pepper onto skewers. Place in 13 x 9-inch baking dish. Pour remaining marinade over kabobs. Cover; marinate in refrigerator for several hours or overnight, turning kabobs several times.
3. Grill or broil kabobs, turning and basting with reserved marinade, until beef is of desired doneness. Serve with Summer Salsa.

Ingredients:

1 cup red wine
1/3 cup sherry
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon freshly grated ginger root
1 cup pineapple juice
1 teaspoon thyme
1 teaspoon rosemary
1/4 cup Worcestershire sauce
1 onion, chopped
1/2 teaspoon ground black pepper
1 1/2 pounds sirloin steak, cut into 1 to 1 1/2-inch cubes
3 tomatoes, sliced
12 whole button mushrooms
1 eggplant, cut into 1 to 1 1/2-inch squares
1 green bell pepper, cut into 1 to 1 1/2-inch squares
1 yellow squash, cut into 1 to 1 1/2-inch squares

Methods:

1. In a bowl, combine red wine, sherry, soy sauce, sesame oil, grated ginger root, pineapple juice, thyme, rosemary, worcestershire sauce, chopped onion, pepper. Pour over cubed sirloin steak. Marinate for 2 hours at room temperature.
2. Alternate the beef on skewers with prepared tomatoes, mushrooms, eggplant, green bell pepper, and yellow squash.
3. Grill 3-inches from the heat for about 15 minutes, turning frequently and basting with the marinade. (Discard any unused marinade.)

Ingredients:

1 1/2 pounds round steak, cubed
2 red onions, cut into chunks
2 red bell peppers, cut into chunks
12 whole mushrooms
2 tablespoons lemon juice
2 tablespoons coriander seed
1 teaspoon garlic clove, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin
1 teaspoon dried thyme
1/4 cup red wine
2 tablespoons honey
2 tablespoons olive oil
4 tablespoons ground coriander
1 package wooden skewers

Methods:

1. Preheat barbecue grill.
2. In a mixing bowl, combine cubed round steak, cubed red onions, cubed red bell peppers, and whole mushrooms.
3. In another bowl, blend together lemon juice, coriander seed, chopped garlic, red pepper flakes, cumin, thyme, red wine, honey, olive oil, and coriander. Blend well, pour over the meat/vegetable mixture and marinate for 15 minutes. Drain the meat and arrange equal portions of meat and vegetable on skewers. Reserve the marinade for basting. Place on hot grill and cook for about 5 to 8 minutes, basting with the marinade, and turning often.

Ingredients:

1 pound lean beef, cubed
1 (16-ounce) bottle Caesar salad dressing
16 whole mushrooms
1 green bell pepper, seeded and cut into chunks
1 red onion, peeled and cut into chunks
1 medium zucchini, cut into chunks
Cooked rice for accompaniment

Methods:

1. Preheat grill to medium-high heat.
2. Reserve 1/2 cup of the Caesar dressing for use later.
3. Place beef in a resealable plastic bag and add remaining salad dressing. Seal and place in refrigerator for a minimum of 4 hour or overnight.
4. Remove beef from bag and discard dressing.
5. Thread beef, mushrooms, bell pepper, onion and zucchini onto skewers*.
6. Brush skewers with reserved dressing.
7. Place skewers on grill and cook about 4 minutes per side or until beef is cooked to your preference, brushing once or twice with the reserved dressing during the cooking period.
8. Remove from grill and let sit until skewers are cool enough to handle (if using metal skewers), about 5 minutes. Serve with rice, if desired.