WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their weekly Local Dish Cooking segment. Below, Brian and Lisa feature recipes with beef as a main ingredient. With 1,000 registered meat handlers in the state, fresh NC-raised beef is as close as your local farmers market or grocery store. Check out a few of Brian and Lisa’s favorite beef recipes below, and go to www.beefitswhatsfordinner.com for more recipes.
Lisa found this first recipe in the January/February issue of Cooking Light magazine. She made it for dinner and added grilled corn and a lime vinaigrette.
- 12 ounce flank steak
- 2 ears corn, cooked and cut off the cob
- 3⁄4 teaspoon kosher salt, divided
- 1⁄2 teaspoon black pepper, divided
- 2 teaspoons olive oil
- 3⁄4 cup white onion, chopped
- 1⁄2 cup unsalted chicken stock
- 15-ounce can unsalted pinto beans, rinsed and drained
- 3 cups romaine lettuce, chopped
- 1 1⁄2 cup tomato, chopped
- 1 ounce tortilla chips
- 1 ripe avocado, thinly sliced
- 1 1⁄2 ounces queso fresco, crumbled
- 4 lime wedges
- 1⁄4 cup freshly squeezed lime juice
- 1⁄2 cup olive oil
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon freshly ground black pepper
Heat a large skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with ¼ tsp. salt and pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into slices; cut slices into ¾ inch pieces.Add oil to pan; swirl. Add onion; sauté for 2 minutes. Add ¼ teaspoon salt, stock, beans to pan; bring to a boil. Cook 4 minutes, scraping pan to loosen browned bits.
Divide lettuce among 4 shallow bowls. Top evenly with bean mixture, steak, corn, tomato, tortilla chips and avocado. Sprinkle with remaining ¼ teaspoon salt and pepper and queso fresco. Drizzle with vinaigrette and serve with lime wedges.
Lisa notes that this recipe is fresh and full of flavor. There’s a lot of ingredients but it is still pretty easy to make.
Cumin-Seasoned Steaks with Spicy Grilled Corn Salsa
- 1 pound boneless beef top sirloin steak (cut 3/4-inch thick)
- 8 small corn tortillas (6 to 7-inch diameter, warmed)
- lime wedges (optional)
Spicy Grilled Corn Salsa
- 2 medium ears fresh sweet corn, in husks
- 1⁄2 cup seeded and chopped tomatoes
- 1 medium jalapeno pepper, finely chopped
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1⁄4 teaspoon salt
- 2 teaspoon ground cumin
- 1 clove garlic, minced
- 1 teaspoon brown sugar
- 1⁄8 teaspoon ground red pepper
- 1⁄3 cup coarsely smashed avocado
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon reduced fat sour cream
- 1 teaspoon fresh lime juice
- 1⁄8 teaspoon salt
- Pull back husks from corn, leaving husks attached. Remove and discard corn silk. Bring husks back up around corn; tie in place with kitchen string or strips of corn husk. Soak corn in cold water 30 minutes or up to several hours.
- Prepare avocado cream. Combine 1/3 cup coarsely mashed avocado, 1 tablespoon chopped fresh cilantro; 1 tablespoon reduced fat sour cream, 1 teaspoon fresh lime juice and 1/8 teaspoon salt in small bowl. Set aside.
- Combine rub ingredients; press evenly onto beef steaks; set aside.
- Remove corn from water. Place on grill over medium, ash-covered coals; grill, covered, 20 to 30 minutes (over medium heat on gas grill, 15 to 25 minutes) or until tender, turning occasionally. Place steaks on grill over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- To prepare spicy grilled corn salsa, remove and discard husks when cool enough to handle. Cut corn kernels from cobs; place in medium bowl. Add tomatoes and jalapeño. Stir in cilantro, lime juice and salt; set aside.
- Carve steaks into thin slices. Season with salt, as desired. Serve beef in tortillas; top with spicy grilled corn salsa and avocado cream. Garnish with lime wedges, if desired.
The balsamic vinaigrette makes this next dish and paired with the dressing the the onions are sweet.
Grilled Beef, Summer Squash and Onion Salad
- 2 beef strip steaks boneless, cut 1-inch thick (about 8 ounces each)
- 1⁄4 cup balsamic vinegar
- 1⁄4 cup olive oil
- 1 large clove garlic, minced
- Salt and pepper
- 2 teaspoons garlic-pepper seasoning, divided
- 1 medium red onion, cut into 12 wedges
- 1 medium yellow squash, cut lengthwise in half
- 1 medium zucchini, cut lengthwise in half
- 8 cups mixed salad greens
- Bring vinegar to a boil in small saucepan. Reduce heat; simmer 3 minutes or until reduced by half. Whisk vinegar, oil, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl until blended. Set aside.
- Press 1 teaspoon garlic-pepper seasoning evenly onto beef steaks.
- Soak two 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining teaspoon garlic-pepper seasoning.
- Place steaks on grill over medium, ash-covered coals; arrange vegetables around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally. Grill squash 8 to 12 minutes (7 to 11 minutes for gas) and onions 12 to 15 minutes (13 to 16 minutes for gas) or until tender, turning occasionally.
- Cut squash into 3/4-inch pieces. Arrange squash and onions over greens.
- Carve steaks into slices; season with salt and pepper, as desired. Arrange over salad.
- Drizzle vinaigrette over salad; toss.
Below is a simple easy sandwich which Lisa notes is a great way to use leftover beef.
Mediterranean Beef and Veggie Wraps
- 12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef, thinly sliced)
- 4 medium whole wheat flour tortillas (8 to 10-inch diameter)
- Hummus, any variety or garlicky white bean spread (recipe below)
- Fresh salad greens (such as baby spinach, arugula, mixed salad greens or thinly sliced Romaine)
- Vegetables (grape tomatoes halves, shredded carrots, red bell pepper strips, thinly sliced cucumber, thinly sliced red onion)
Spread each tortilla evenly with hummus, as desired, leaving 1/4-inch border around edge. Top with equal amounts salad greens and vegetables, as desired. Top evenly with beef slices. Roll up tightly.
Garlicky White Bean Spread: Combine 1 can (15-1/2 ounces) great Northern or cannellini beans, rinsed and drained, 2 tablespoons water, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 teaspoon white wine vinegar, 1 small clove garlic, minced and ½ teaspoon salt in blender or food processor. Blend until smooth.
Farmer’s Market Vegetable, Beef & Brown Rice Salad
- 1 beef top round steak (cut 3/4 inch thick, about 1 pound)
- 1 teaspoon olive oil
- 2 cups asparagus pieces (2-inch pieces)
- 1 medium yellow squash (cut lengthwise in half, then crosswise into 1/4-inch thick slices)
- 3 cups hot cooked brown rice
- 1 cup diced, seeded tomatoes
- 1 cup canned garbanzo beans, rinsed, drained
- 1⁄4 cup fresh basil, thinly sliced
- 1⁄2 teaspoon salt
- 1⁄4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon honey
- 2 teaspoons fresh thyme, chopped
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
Combine marinade ingredients in small bowl. Place beef and 1/4 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator for at least 6 hours or as long as overnight. Reserve remaining marinade in refrigerator for dressing.
Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare (145°F) doneness, turning once. Remove; keep warm.
Heat oil in large nonstick skillet over medium-high heat until hot. Add asparagus and squash; cook and stir 7 to 8 minutes or until tender. Toss with rice, tomatoes, beans, basil, salt and reserved marinade in large bowl.
Carve steak into thin slices. Serve over rice salad.