unite flavors with McCormick for chefs^®

December 11, 2018

The chefs from the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, were pleased to collaborate with industry partner McCormick For Chefs®. Over the course of a day, the chefs experimented with a variety of beef cuts and McCormick For Chefs® spices, seasoning blends and sauces to create six fresh, innovative and contemporary dishes.

Working with lesser utilized beef cuts like Ribeye Cap or Sirloin Flap, chefs are able to find ways to unite flavors through McCormick For Chefs® spices, seasoning blends and sauce combinations. These new and unique pairings provide flavorful inspiration for menu and recipe development.

For more information visit McCormickForChefs.com

Recipes

Sirloin Flap Dry Pot

Dry Pot dishes takes the best parts of Hot Pot – the authentic eating and communal dining experience – but leave behind the need for specialized equipment. The East Asian spicy hot pot sauce, made with Cattlemen’s® Kickin’ Korean BBQ Sauce and Lawry’s® Cracked Black Pepper, Garlic & Herb Rub, makes this pot hot. Loaded with vegetables and crowned with thinly sliced Beef Sirloin Flap Steak, this Dry Pot is sure to make your diners’ mouths, and maybe their eyes, water.

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Ribeye Cap Po'Boy

This Po’boy hit the lottery when it was stuffed with rich beef Ribeye Cap rubbed in McCormick Culinary® Cajun Seasoning and topped with mayo, lettuce, tomato and pickles. This flavorful, often forgotten cut comes from the top of the Ribeye Roast and is cooked to perfection. More Cajun Seasoning is mixed into the mayo, further adding to this Po’boy’s opulence.

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AL PASTOR GLAZED PETITE TENDER

Though traditionally pork, the Al Pastor brought to Mexico from Lebanon was originally red meat. This dish goes back to its red meat roots, but taps into the trending Petite Tender beef cut, which is basted and glazed in sauce made from Cattlemen’s® Original Base BBQ Sauce, McCormick Culinary® Ground Ancho Chile Pepper and crushed pineapple.

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smoked coulotte roast

The Sirloin Cap is so trendy, it sometimes uses an assumed name, Coulotte, to avoid selling out. It takes well to smoke, so in this dish the cut is liberally rubbed with Grill Mates® Brown Sugar Bourbon Seasoning before spending 45 minutes in the smoker. It’s accompanied by sweet potatoes glazed with Cattlemen’s® Kentucky Bourbon BBQ Sauce.

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Taiwanese Beef Street Tacos

These are some well-traveled street tacos! They show their Taiwanese heritage by replacing a taco’s tortilla with scallion pancakes. Wrapped inside is Top Round Steak seasoned with Lawry’s® Asian Ginger, Garlic & Chile Rub, cooked sous-vide, a French cooking method. They finish their global journey by being topped with Sriracha Aioli, made with McCormick Culinary® Sriracha Seasoning, a flavor that hails from Thailand.

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filet a la plancha

This recipe is all about heat! The hotness starts with the spice of Lawry’s® Pepper Supreme® which encrusts the Tenderloin Steak and only continues to build once this tender cut is placed on a sizzling hot plancha. Charred onions and a vinaigrette made with French’s® Dijon Mustard and shallots send this dish to the top of the taste thermometer.

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