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Recipe of the Month
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Greetings!
Ahh, 4th of July. The holiday that most Americans choose as their favorite for grilling out. And what are they grilling you ask? Steak, of course! So we've gathered up four of our favorite recipes that will take all the guesswork out of your holiday menu. - Use an American wine to make Wine-Marinated Grilled Flank Steak and pair it with a light salad topped with strawberries and blueberries. The red and blue berries will burst with flavor to match the marinated steak.
- You can also take a local micro-brew or your favorite beer and make Smoky Beer-Marinated Flank Steak. Pair it with classic baked beans and coleslaw (topped with peanuts to match the beer, of course) for a traditional barbecue feast.
- Or get saucy with Grilled Beef Steaks with Espresso Bourbon Sauce which is sure to get your guests' mouths watering. Serve with grilled sweet potato fries to make sure you get every last drop of sauce.
- Finally, take a cue from the soon-to-come fireworks and add a little heat with Grilled Beef Steaks with Ancho Chili-Rub. Grilled corn on the cob and potato salad dressed with vinaigrette will cool the "fire."
If you're looking for more grilling recipes, please visit beeftips.com where you can search by recipe name, cut or preparation method. 
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Beef Spring Rolls with Carrots and Cilantro |
Bikinis, Beach Blankets and Beef?!
The New Summer Must-Haves
As the weather warms up - and clothes become less concealing - getting beach body ready is sure to be on your mind. In addition to finding an ultra figure-flattering swimsuit, most would agree that a healthy diet is the best way to guarantee you'll look great for the summer. What you may not know is that thanks to new innovations in cattle breeding and fat trimming methods, YOU can get beach-body ready with lean beef!
Research indicates that a protein-rich diet combined with exercise helps women become more toned by helping them lose significantly more fat but maintain more muscle mass compared to a carbohydrate-rich diet.1 Lean beef is an excellent source of protein - you can get 25 grams of high quality protein (that's about half of the recommended daily amount) from a 3 oz. serving in about 150 calories.2
Did you know?
- Calorie-for-calorie, beef is one of the most naturally nutrient-rich foods. A 3 oz. serving of lean beef contributes less than 10 percent of calories in a 2,000-calorie diet and it supplies more than 10 percent of the Daily Value (DV) for 10 essential nutrients.2
- The total and saturated fat content from trimmed steak has declined throughout the past 47 years.
- In fact, total fat content for a trimmed Top Sirloin steak (one of America's favorite cuts) has declined 34% from 1963 to 2010. 2,3
- Saturated fat content has declined 17% between 1990 and 2010.2,4
- Less than 10 percent of saturated fat and total fat in the diet comes from beef. 5
- More than two-thirds (69%) of beef cuts sold in the United States meet the government's guidelines for lean, and 18 of the top 25 whole muscle cuts are lean. 6
- Fifty percent of the fat found in beef is monounsaturated; the same type of heart-healthy fat found in olive oil.2
1 Layman DK, et al. Dietary protein and exercise have additive effects on body composition during weight loss in adult women. J Nutr 2005; 135:1903-10.
2 U.S. Department of Agriculture, Agricultural Research Service, USDA Nutrient Data Laboratory. 2011. USDA National Nutrient Database for Standard Reference, Release 24. Available at: http://www.nal.usda.gov/fnic/foodcomp/search/
3 U.S. Department of Agriculture, Agricultural Research Service. 1963. Composition of Foods Pork products; raw, processed, prepared. Agriculture Handbook 8-13.
4 U.S. Department of Agriculture, Agricultural Research Service. 1990. Composition of Foods: Raw, Processed, Prepared, Agriculture Handbook Number 8.
5 Zanovec M, et al. Lean beef contributes significant amounts of key nutrients to the diets of US adults: National Health and Nutrition Examination Survey 1999-2004. Nutr Res 2010; 30:375-81.
6 Fresh Look Marketing Group, Total US Beef, 52 Weeks Ending 1/22/2012 |
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July is National Grilling Month
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Lemon-Oregano Steak Rub |
We all love a cook-out. You know what to expect: savory smells, the sound of sizzle and relaxation in the great outdoors. July is National Grilling Month, so let's gather up some ways to customize your next grilling experience.
We know from recent research that 51% of Americans are using rubs on their steaks and 60% are using marinades. And the majority of those people are making their own!1 So let's get this cook-out started with some ideas for rubs and marinades to use on your favorite summer steak.
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Lean Beef Flavor Boosters |
Ancho-Chocolate Citrus Rub is simple to make with ancho chili powder, garlic, cocoa powder, dried oregano, cinnamon and orange peel. Our Chili-Cilantro Marinade is also quick and easy, made with Italian dressing, cilantro and chili powder, But the flavor these impart on steak is anything but simple.
Check out these Lean Beef Flavor Boosters!
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Grilled Beef Steaks with Ancho Chili Rub
Total Recipe Time: 30 minutes
Makes 4 servings
Ingredients
- 2 beef round (sirloin) tip center steaks, cut 1 inch thick (about 8 ounces each)
- Salt and pepper
Ancho Chili Rub: - 1 tablespoon ground ancho chili powder
- 3 cloves garlic, minced
- 1-1/2 teaspoons dried oregano leaves
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon freshly grated orange peel
- 1/2 teaspoon ground cinnamon
Instructions
- Combine rub ingredients; press evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 13 to 15 minutes) for medium rare (145°F) doneness, turning once; do not overcook. Season with salt and pepper, as desired.
Cook'sTip: - Two boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each) may be substituted for round (sirloin) tip center steaks. For charcoal, grill, covered, 11 to 14 minutes (for gas, grill 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness.
- Beef Round (Sirloin) Tip Center Steaks are cut from the Beef Round Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side, tip center and tip bottom. The tip center is then cut across the grain into steaks. Steaks cut 3/4-inch thick average 6 ounces. Steaks cut 1-inch thick average 8 ounces.
Nutrition information per serving, using round (sirloin) tip center: 159 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 65 mg cholesterol; 45 mg sodium; 2 g carbohydrate; 0.6 g fiber; 23 g protein; 4.5 mg niacin; 0.5 mg vitamin B6; 2.8 mcg vitamin B12; 2.6 mg iron; 33.5 mcg selenium; 5.9 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron. |
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Beef's Favorite Ingredient of the Month: Tomato
Flavorful and juicy. Two words often used to describe a hamburger or steak. Also two words fitting of the perfect ripe tomato! As gorgeous tomatoes come into season this month in gardens, farmer's markets and stores across the country, we're thinking about umami (pronounced oo-MOM-ee), derived from umai, the Japanese word for delicious.
As the bona fide fifth taste, umami is simply described as meaty or savory, yet it's actually complex protein components - amino acids - that are the source of these immensely flavorful compounds that are released during cooking. Better yet, when beef is paired with other umami-rich foods, the result is a synergistic flavor explosion. And guess what? Red, ripe tomatoes are one of those other umami-rich foods.
So make the most of the flavor with a simple Sirloin Steak and Tomato Salad. The steak (of your choosing), tomatoes, balsamic vinaigrette and parmesan cheese all combine for a powerful umami experience. Grecian Beef, Tomato & Cucumber Salad also capitalizes on the combination with a Greek twist.
Bump up the umami even more with Ribeye Steaks & Sun-Dried Tomato Mushroom Sauce. The concentrated flavors of the sun-dried tomatoes in combination with mushrooms (also a natural source of umami) and red wine will make your mouth-water for more!
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Enacted through the 1986 Beef Promotion and Research Act and Order, the Wisconsin Beef Council is a checkoff-funded, producer-directed organization dedicated to building demand for beef and veal through promotion, consumer education and research. |
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