Beef It's What's For Dinner - Prime Posts

Beef Noodle Salad Bowls

Ree Drummond — Sat, 11 Jun 2011 00:00:00 GMT

At the salad supper I attended a couple of weeks ago–four salads were served on a great big dinner plate. It was a lovely assortment of textures and flavors, and I left the party declaring that salads are my favorite thing to eat. The ingredient possibilities are endless. Today’s salad is inspired by one of the other four delicious selections that night.

Okay, start with a steak. This is a sirloin, which is great for grilling, and which is also great for situations like this, where we’re going to grill it then eat it cold.

Cold, cooked beef from the fridge: One of the real treats of the world in which we live. I will almost cook a couple of steaks just to keep in the fridge so I can steal slices of cold beef.

View the full post on The Pioneer Woman Cooks here.

Skirt Steak Tacos

Jaden Hair — Sat, 11 Jun 2011 00:00:00 GMT

I’ve discovered that I’m not the only one who’s fiercely loyal to their local supermarkets. While some are loyal to a particular market because it’s convenient (close to house or office), I’m more influenced by the quality of two things: produce and meat (though my kids will argue that for them, it’s the variety of ice Creams and the breadth of their snackity-snack aisle).

For meats, I love the variety of cuts, quality of meats. Beef is especially important – my husband lives for steak. When he heard that I’m the new face of Sweetbay Supermarket’s Beef Campaign, it was like I gave him the best gift ever. Eat steak every week!? I told him it was his early Father’s Day present.

View the full post on Steamy Kitchen here.

Lime Cumin Marinated Skirt Steak

Vanessa Druckman — Sat, 11 Jun 2011 00:00:00 GMT

When we prepared for our first summer cookout of the year, we didn't buck the trend. Our menu was long to accommodate the tastes of the adults and kids in attendance. Our big ticket item were these beautifully marbled rib eye steaks that we crusted with a zesty salt blend. On a whim, we decided to also grill up some skirt steak, our favorite cut of meat, but a much less fancy one than the expensive rib eyes. We had no idea the inexpensive skirt steak would be the biggest hit of the barbecue!

We marinated the skirt steak in lime juice and a cumin heavy spice mixture. We thought we were taking a chance with this exotic spice mix, but our guests could not get enough of it. They loved the fresh and tangy taste of the marinade and thought it paired well with the great texture of skirt steak. Although the flavor was exotic, it was well complemented by the grilling beans provided by Bush's for our event, as well as the roasted fingerling potatoes and our fresh tomato and cucumber salad. Everyone asked for the recipe.

View the full post on ChefDruck Musings.

New York Strip Steak Marinade

Anne — Sat, 11 Jun 2011 00:00:00 GMT

One of my favorite cuts of meat is the NY Strip. It does have a lot of flavoring because of the high amount of marbling (fat=flavor). However, I like to amp the flavor up even more with a wonderful marinade. Here are a few things I threw together that made this a flavorful, moist, delicious steak and something perfect to grill this Memorial Day weekend...

View the full post on anniebakes.

Tri-Tip - California's Cut

Katie Caputo — Sat, 11 Jun 2011 00:00:00 GMT

Contrary to popular belief, women are the grill masters in my family. Come rain, shine, or snow (yes, it has snowed during prime grilling months in Michigan), my Mom always “man’s” the grill. This was a rude awakening for Sweet Ted- especially when I demanded to flip our burgers the first time we grilled together. After a few stints of “I told you so” and well-done steaks, we’ve come up with a compromise: I choose the recipe and he grills it. We have our grilling favorites, ground beef patties, flank steak, ribeyes, but since moving to California we have expanded our horizons with the tri-tip.

The tri-tip roast is a boneless cut from the bottom sirloin. It is also called a “triangle” roast because of its shape. The tri-tip's popularity originated on the Central Coast of California in the 1950's, and has since become the state's official cut. Tri-tip is nicely marbled, tender, and one of the most flavorful cuts of beef you'll find. It’s perfect for roasting, broiling or a combination of stove-top and oven cooking.

View the full post on East Meats West.

What’s for Dinner Wednesday

Tried and True Cooking — Mon, 12 Oct 2009 00:00:00 GMT

I know what you're thinking... that's definitely NOT beef bourguignonne in my picture! I've not lost my marbles (well all of them at least). When I received my email announcing the recipe for this week I had just got back from grocery shopping.

View the full post here http://tried-and-truecookingwithheidi.blogspot.com/2009/09/its-whats-for-dinner-wednesday-beef.html

Beef Stew

Tom Cat in the Kitchen — Mon, 14 Sep 2009 00:00:00 GMT

"Fall is fast approaching here in the southern United States. It's time to drag in the plants that have been summering on the back patio. The smell of this stew simmering away in the kitchen is priceless. It's a thick and chunky stew that is flavored with sun dried tomatoes, wine, and toasty bits of minced dried onion."

View the full post here: http://tomcatinthekitchen.blogspot.com/2009/09/beef-stew.html

Beef and Bean Chimichangas

5 Dollar Dinners — Mon, 14 Sep 2009 00:00:00 GMT

"Today is Thursday. That means I’m doubling up the dinner recipe and putting half in the freezer! This recipe calls for a ground beef, green peppers and onions mix…so I decided that I’d kill 2 birds with 1 stone and brown up some extra ground beef mix and freeze it for an easy spaghettti sauce or a skillet dinner"

View the full post here: http://www.5dollardinners.com/2009/09/beef-and-bean-chimichangas.html

Fall Cooking: Using the Slow-Cooker Overnight

Joanna, The Kitchn — Wed, 05 Nov 2008 00:00:00 GMT

“For those of us who own slow-cookers with no timer feature and also spend a long day away from home, having that simmering, homecooked meal ready to eat when we walk in the door is a little out of reach. Many recipes can't withstand 11 or more hours of cooking.” View full post at: http://www.thekitchn.com/thekitchn/inspiration/fall-cooking-using-the-slowcooker-overnight-068717

Asian Steak Topped with Bell Pepper Stir-Fry

The Bon Appétit Test Kitchen — Sat, 01 Nov 2008 00:00:00 GMT

“A steakhouse take on Thai beef with peppers. Serve with steamed rice." View full post at: http://www.epicurious.com/recipes/food/views/Asian-Steak-Topped-with-Bell-Pepper-Stir-Fry-350398