Beef Cooking Lesson: Grilling Basics

With the Beef. It’s What’s for Dinner. 300 at Daytona this weekend at the Daytona International Speedway (the day before the big NASCAR DAYTONA 500 race) and grilling season right around the corner, we thought it was a great time to share another beef cooking lesson. This time on grilling basics. This is a popular method for preparing steak, but it’s also the one that tends to worry a lot of beginner cooks. When you follow these steps (and allow yourself a little practice), you’ll find grilling is easy and—most importantly—very satisfying. Check out our grilling guidelines for more cooking time information.

PREP PAYS OFF

Some grill experts emphasize the importance of bringing steaks to room temperature before grilling, but we don’t recommend it for food safety reasons. Likewise, our cooking chart is based on the meat going directly from chill to grill. So plan on pulling the meat from the fridge, seasoning well, and getting started right away.

FIRE IT UP

Make sure your grill grate is clean. If you’re using charcoal, follow the directions for how much you’ll need and how to build the charcoal pile. For gas grills, refer to your owner’s manual and set the grill to medium.

GRILL, BABY, GRILL

Use an instant-read thermometer to monitor doneness, let it go—don’t flip the steaks so much! One flip is usually all you need, but take care to avoid charring or burning and be ready to turn down the heat (or move to a cooler spot on the grill) if necessary. Keep in mind the internal temperature will continue to rise for a few minutes after coming off the grill.

REST RELAX

Here’s another step novice cooks often overlook: resting the meat before serving—even if you’re hungry. It’s seriously worth the wait, because it prevents all those tasty juices from draining onto your plate. For most grill-friendly cuts, about five minutes is enough.

FINISHING TOUCHES

If you’re slicing the steak before serving, be sure to cut across the grain to maximize tenderness. There’s no shortage of tips for assembling a great burger. For steaks, we recommend topping them off with compound butter or serving with a sauce.

THREE STEPS TO THE PERFECT GRILLED BURGER 
  1. Set grill to medium and let heat for a minimum of 10 minutes if using gas or until coals turn white if using charcoal. Form patties and season liberally with salt and pepper. Place a dimple in the center of the burger patty to minimize shrinking and optimize cooking. 
  2. Place burgers on the grill and cook approximately 4 to 5 minutes, depending on size and thickness. Flip burger and grill an additional 4 to 5 minutes or until the center of the burger reaches an internal temperature of 160°F. 
  3. Avoid pressing down on burgers and only flip burgers once during cooking.  

For more cooking lessons just like this, check out www.BeefItsWhatsforDinner.com .

Celebrating Heart Month with Arizona Beef

February is Heart Month, both in terms of love and the actual thing beating in your chest. We celebrate all that is love on the 14th of this month with romantic dinners for two and give extra attention to keeping your ticker ticking all month long. We want you to have the best Heart Month ever, so we’ve compiled a list of nutritional resources on how to include beef in a heart-healthy diet along with ways to get your significant other’s heart racing with love, beef included, of course.

Beef as Part of a Heart-Healthy Lifestyle

Eating for a healthy heart and enjoying one of your favorite foods—these two things don’t have to be at odds with one another! Recent research shows that eating lean beef as part of a heart healthy dietary pattern can help maintain normal cholesterol levels.

In a study published in the American Journal of Clinical Nutrition, researchers from Penn State University found that people who participated in the Beef in an Optimal Lean Diet (BOLD) Study, maintained healthy blood cholesterol levels while consuming a dietary pattern rich in vegetables, fruits, whole grains, nuts and beans, with lean beef as the primary protein source. The BOLD diets contained 4-5.4 oz (weights before cooking) of lean beef daily, while providing less than 7% of calories from saturated fat, consistent with current fat intake targets. The BOLD study is the latest addition to the body of evidence that supports including lean beef in a heart-healthy diet. In fact, over 20 studies of lean beef in healthy dietary patterns support a role for lean beef in a heart healthy diet and lifestyle. Learn more by clicking here.

Lean Beef – A Super Satisfying Balance of Taste and Nutrition

If you are looking to celebrate Heart Month with something a little more lean, you are in luck. Beef has that too! What does lean mean? A cut of cooked fresh meat is considered “lean” when it contains less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 mg of cholesterol per 100 grams (3½ oz) and per RACC (Reference Amount Customarily Consumed), which is 85 grams (3 oz). Per 100 grams: Less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 mg of cholesterol. Odds are that you’re probably already cooking lean cuts at home or choosing one when dining out. Good for you! A telltale sign that a cut is lean is if the word “Round” or “Loin” is in the name—that’s quite a lot of cuts if you think about it!  In fact, thanks to enhancements in cattle breeding and feeding as well as improved trimming practices, more than 60 percent of whole muscle beef cuts found in the supermarket are considered lean when cooked with visible fat trimmed.1 Learn more about lean beef here.

The Nutrients You Need with a Taste You Love

When it comes to beef and your health, you can rest easy knowing that along with being delicious, beef contains important nutrients that your body needs. In just one 3 oz. cooked serving, you’re getting 10 essential nutrients, including about half your Daily Value for protein! Learn more about the nutrients in beef by clicking here.

Need Some Heart-Healthy Recipe Inspiration?

Enjoying lean beef in a heart-healthy lifestyle is easier than you think with these recipes featuring lean beef, fresh fruit and vegetables, and whole grains. These Beef. It’s What’s For Dinner. recipes are all certified by the American Heart Association®. Click here for the recipe collection.

Fancy Night In: Filet Mignon with Mushroom Wine Sauce

And finally, because sometimes you just need a delicious meal to celebrate your Valentine on Valentine’s Day, Brooke from Brooke Appetit has the perfect solution. She created a delicious dinner for two for the Arizona Beef blog. She does a great job of giving you all the details so the shopping and preparation are easy to follow with a big payoff. Your mate will be extremely impressed with your culinary skills. Click here for the full recipe.

Tips and Tricks for an Easy Holiday with Beef

There are lot of tips and tricks out there so we wanted to compile them into one page for your ease. We know the holidays are stressful and we want to help take a little bit of pressure off. These tips will cover things from food safety and help with your Prime Rib Roast, to ideas for before and after the big holiday meal. We hope you have a very Merry Christmas and can’t wait to chat with you in a great New Year!

Prime Rib Roast Tips:

  • Check out our Simple and Easy Prime Rib Roast Recipe by clicking here.
  • When picking a Prime Rib Roast, I like to choose one with a large Ribeye Cap. That’s the highly-marbled part of the roast that “hugs” the eye of the Ribeye on the outside. It’s my favorite part because it tastes like “beef candy.” (tip from our executive director Lauren)
  • Bone-in vs boneless: Bone-in cuts of beef draw more flavor from the bones. Plus, the Prime Rib bones are DELICIOUS and your guests may fight over them. But if you have a boneless roast, that’s ok! It will save you one step when carving.
  • How many pounds of beef do you need? You could use plan on ½ pound per person (uncooked weight) as a guide.
  • Following proper food safety defrosting instructions is very important. If your roast is frozen, plan for plenty of time for the roast to defrost in the refrigerator (NOT at room temperature on your counter). Here are some food safety and defrosting tips.
  • “Stripping” fresh rosemary and thyme: Unless you want to pluck each leaf individually, easily and quickly strip the leaves off the stems by pinching the stem end with one hand and swipe down the length of the stem with your fingers on your other hand.
  • Allowing the Prime Rib to rest for 15-20 minutes is very important. Be patient to allow the juices to re-absorb into the meat ensuring a tender, juicy roast. Those few extra minutes provide a great opportunity to make an au jus from the reserved beef drippings and plate side dishes.
  • For more beef recipe inspiration and tips, visit Beef. It’s What’s for Dinner.’s Expert Tips for the Perfect Holiday RoastAll About the Prime Rib and Beef Up the Holidays.

Meal Ideas for Before and After Christmas Dinner:

  • Best Brunch Recipes: It might be the morning or the day after Christmas, but you and your family are still going to be hungry. This link takes you to a collection of easy-to-prepare brunch recipes that are a delicious way to keep everyone content.
  • Holiday Appetizers: Be warned – once you serve these bad boys you’ll be on appetizer duty for life. From handheld cocktail hour bites to low-key yet festive pre-dinner snacks, these are sure to please.

Creating the Atmosphere:

  • While you’re sitting down to enjoy your Prime Rib Roast on Christmas Day, have the Beef Drool Log playing in the background to set the ambiance.
  • This special beef dinner isn’t complete without a bold red wine pairing! A robust cabernet, like Louis M. Martini’s Sonoma County Cabernet, pairs perfectly with beef, and to make holiday shopping easy, Beef. It’s What’s For Dinner. and Louis M. Martini partnered to offer a $15 rebate. Just buy two bottles of Louis M. Martini wine and a Prime Rib Roast and at your local grocery store in states where legal.
  • With smaller gatherings, leftovers are more likely. The beef experts have you covered there too with effortless recipes that showcase leftover Prime Rib. Try a Beef and Spinach Breakfast Sandwich or the Four-Seasons Beef and Brussels Sprout Chopped Salad to keep the celebration going and enjoy your leftovers the next day.
  • If putting a Prime Rib Roast at the center of the dinner table isn’t enough holiday cheer for you, be sure to check out the latest spin on the Beef Drool Log, “Twas The Night Before Beefmas,” which features a beefy Christmas Eve tale inspired by a true love of beef.

That is a lot of tips, but just in case we missed one or you need even more check out Beef. It’s What’s for Dinner. All these tips and more can be found here.

Arizona Beef’s Simple and Easy Prime Rib Roast

This week’s #AZBeef blog post is from Lauren Maehling, the Arizona Beef Council’s Executive Director. She shares with us a delicious and simple Prime Rib recipe that is sure to impress your family this holiday season.


Cooking and serving a perfect Prime Rib for a special occasion was a goal of mine but I was completely intimidated for far too long. Overseeing the quintessential holiday protein highlight is a hefty responsibility. There is a fine line between tragic or magic when it comes to preparing the main course of a special meal, and we want to help you confidently dazzle your guests with a delectable Prime Rib this holiday season. It’s taken me a few years to tinker with a recipe, and I’m honored to share this one with you.

Before we begin, I’d like to suggest a festive video to get you in the roasting spirit: behold, the Drool Log and ‘Twas The Night Before Beefmas.

Now, about this recipe. There are many ways to prepare a Prime Rib Roast that result in an excellent eating experience (BBQ, smoker, roaster, oven, oh my!). This is a simple yet tasty recipe that has become my go-to that I’ve modified and shared with family and friends over the years. Though this recipe calls for oven roasting, it could easily be adapted to another low and slow cooking method. Whether you follow this one or another preferred stand by, I hope you enjoy, and cheers to the beef farmers and ranchers who work year-round to raise delicious and nutritious beef.

Garlic and Herb-Crusted Prime Rib

Notes: Make sure to read the tips at the end. This recipe isn’t an *exact* science (except for the internal temps – don’t wing those!) But the herbs and garlic are approximate and not set in stone. If you have a little more or less rosemary, it’s going to turn out just fine. It’s ok to wing this part. Really like garlic? Keep on peeling and chopping. Tired of meticulously pulling each tiny individual leaf of thyme (or in my case, is your husband tired of plucking each leaf? 😉). If so, call it good (but see the tip about rosemary and thyme to make your life easier). I realize the recipe looks “wordy” but please don’t be intimidated. I wanted to include as much commentary to help the process.

Ingredients

  • Prime Rib Roast (officially called a Ribeye Roast and sometimes called a Standing Rib Roast) – I prefer bone-in but boneless is wonderful also. More about this cut here.
  • Fresh Rosemary: about 8 sprigs or 2 packs if you’re buying it from the market in those little herb packs. Will be about ½ cup chopped. You can use less if you have a small roast.
  • Fresh Thyme: 6-8 sprigs which is one of those herb packs from the market.
  • 2 heads of Garlic: reserve 5-8 cloves. Finely dice the rest.
  • Extra Virgin Olive Oil
  • Your favorite Steak Seasoning (I like one with salt, pepper, garlic powder and parsley)

Prep Work for Herb Crust

  • Thinly slice lengthwise the 5-8 cloves you set aside (these will be to insert into the roast). Keep these separate from the chopped garlic.
  • Finely chop rosemary, thyme and garlic.
  • Mix together herbs with olive oil to a consistency you could rub all over the roast. It should be the consistency of a thin paste.

Cooking

  • Preheat oven to 500˚F with oven rack in the lower third of the oven (so your roast and roasting pan are sitting in the middle of the oven).
    • Not necessary but a bonus to the Prime Rib cooking experience, tune in to the Drool Log for 2 hours of uninterrupted satisfying sizzle. It will look fabulous on your TV.
  • Make sure roast is dry. Pat with paper towels, if needed.
  • Poke holes approximately 1” into the roast with a paring knife to insert the sliced garlic (tutorial video here). I like to add the garlic all over the top fat cap of the roast. The garlic will add extra flavor, unless you don’t want extra garlic flavor, then you can skip this step.
  • Coat roast with your favorite steak seasoning. How lightly or heavily you season is up to your preference and taste.
  • Now coat the entire roast in the garlic and herb paste. Doesn’t it smell divine?
  • Place the roast bone side down on the rack of your roasting pan. If cooking a boneless roast, make sure the fat side is up. If you don’t have a roasting rack, you can make one like this DIY roasting rack.
  • Insert an oven-proof thermometer, if you have one, into the center or thickest part of the roast, taking care to avoid the bone (if cooking a bone-in roast). I like a digital instant-read thermometer that can be read outside the oven.
  • Now is the time to put this grand roast in the oven! Cook at 500˚ for 20 minutes (preheated, of course, in case you ignored that first step).
    • Keep a watchful eye on the outer crust. If it looks like it is getting too dark (aka burning), loosely cover the roast with a sheet of aluminum foil.
  • After 20 minutes, lower oven temp to 350˚F. 
  • Total cooking time will vary depending on the size of the roast. Plan on 15 minutes per pound of beef. So, if your roast weighs 8 pounds, your total cooking time will be approximately 2 hours. This is approximate as every oven is different, and that’s why it is very important to watch the internal temperature reading. Internal temperature is more important than the time on the clock.
  • Remove roast from the oven when meat thermometer registers 115-120°F for medium rare. As the roast rests (next step), the temperature will continue to rise. Some people like more done and some like more rare. It’s up to your personal preference.
  • Transfer Prime Rib to a cutting board and loosely tent with aluminum foil. Let rest 15-20 minutes. Resting is important – see note below. 
  • Time to carve! First turn the roast on its side and remove the ribs. To do this, follow the curve of the ribs as close and you can making sure to hold the roast steady with a serving fork or tongs. Once the ribs are removed, turn the roast with the fat side up and carefully slice pieces to your desired thickness. I like 1” thick slices, but if you like thinner or thicker, you do you.
  • Enjoy! You’ll have salty and crusty end pieces for the end-piece lovers, and a nice medium rare in the middle for everyone else.

Tips:

  • When picking a Prime Rib Roast, I like to choose one with a large Ribeye Cap. That’s the highly-marbled part of the roast that “hugs” the eye of the Ribeye on the outside. It’s my favorite part because it tastes like “beef candy.”
  • Bone-in vs boneless: Bone-in cuts of beef draw more flavor from the bones. Plus, the Prime Rib bones are DELICIOUS and your guests may fight over them. But if you have a boneless roast, that’s ok! It will save you one step when carving.
  • How many pounds of beef do you need? Plan on ½ pound per person (uncooked weight).
  • Following proper food safety defrosting instructions is very important. If your roast is frozen, plan for plenty of time for the roast to defrost in the refrigerator (NOT at room temperature on your counter). Here are some food safety and defrosting tips.
  • “Stripping” rosemary and thyme: Unless you want to pluck each leaf individually, easily and quickly strip the leaves off the stems by pinching the stem end with one hand and swipe down the length of the stem with your fingers on your other hand.
  • Allowing the Prime Rib to rest for 15-20 minutes is very important. Be patient to allow the juices to re-absorb into the meat ensuring a tender, juicy roast. Those few extra minutes provide a great opportunity to make an au jus from the reserved beef drippings and plate side dishes.
  • For more beef recipe inspiration and tips, visit Beef. It’s What’s for Dinner.’s Expert Tips for the Perfect Holiday Roast, All About the Prime Rib and Beef Up the Holidays.

There are many techniques and recipes that result in a delicious Prime Rib. Please share with us in the comments, what is your favorite?

Beef Cooking Lesson: Stewing

The weather forecast is showing cooler temperatures across Arizona in the coming days so now is the perfect time to brush up on your stewing skills. There’s nothing better than a warm, hearty meal after a cold day. Can you say “comfort food?” On top of the good vibes stewing brings, it’s also a fairly simple skill to learn. This is a slow-cooking method, similar to braising, with the key difference being the beef is covered in liquid. Stewing is best done in a heavy stockpot or Dutch oven on the stovetop or in the oven, or in a slow-cooker. Check out the lesson below and be sure to visit Beef. It’s What’s for Dinner. for recipes and more cooking lessons.

CUT AND DREDGE

If you’re using pre-packaged (or cutting your own) chunks, make sure they’re not too small to prevent overcooking. Aim for cubes about the size of a golf ball. Many stew recipes call for dredging the beef in seasoned flour before browning.


BROWN THE BEEF

Heat a drizzle of oil in the pan over medium heat and brown the meat on all sides, and drain (unless your recipe says to leave the drippings). You may need to work in batches if using a smaller pan. If you’re using a slow cooker, transfer it over.


ALL TOGETHER NOW

Depending on your recipe, now’s the time to add seasonings, vegetables and liquid — such as beef broth, wine, beer, juice or even water. Bring the liquid to a boil, then reduce heat to low and cover with a tight-fitting lid.


SIMMER AND STEW

Follow your recipe for timing guidelines. Don’t lift the lid — unless your recipe calls for adding vegetables or other ingredients later on. You’ll know it’s done when the beef is fork-tender.



Need some recipe inspiration? Check these out to use your new stewing skills.

Simple Savory Beef Pot Roast

A delicious take on the family dinner classic. Cook a Blade Chuck Roast low and slow, then finish with a frozen veggie blend to save time without sacrificing flavor.




Horseradish-Braised Pot Roast with Barley and Kale

Simmered slowly in nippy horseradish, this Pot Roast recipe is a satisfying change to the typical Sunday supper with the addition of barley and kale.




Yankee Beef Pot Roast

Looking for a classic American recipe? Our cozy Yankee Pot Roast is sure to please in any weather.




Images and recipes courtesy of Beef. It’s What’s for Dinner.com.

You Can Always Come Back to the Kitchen: Foodservice Challenges Due to COVID-19

The foodservice industry, an important sector of the beef community, has been drastically affected by COVID-19. Join Jessica Obie, a center of plate specialist with US Foods®, to learn about the challenges and how restaurateurs have pivoted to succeed.

With 15 years of industry experience, Jessica’s career knowledge includes menu creation, food testing, cooking, management, and sales. Jessica is competent in the high demands of the kitchen and builds long-term, productive, and mutually beneficial relationships with customers. In her role, she provides profitable beef, seafood, poultry, and pork solutions for customers. Jessica received a Master of Brand Advantages from Certified Angus Beef.

In 2013, after working 13 years within the confines of restaurant walls, I made the bold decision to go into food sales. Naturally, being terrified about this uncertain, the sky is the limit, fully commission based so-you-better-hustle decision, I consulted my chef mentor (the one who used to make me stutter with fear). Not only did she support the idea of testing a new path, but she also offered the comforting words “you can always come back to the kitchen.”

In the years since, as I rode the roller coaster of success with the sales industry, her words held true and I was always able to rely on my experience in the kitchen to bridge commission paydays, while chasing dreams and keeping my culinary skills sharp.

That was until early spring of 2020. I watched in alarm the shutdown and futuristic uncertainty of the industry that had helped raise me. My fellow restaurant brethren/work families current and past were suddenly out of work, many of them never knowing another path than serving or cooking. For some, their future is still uncertain as they wait for their restaurants/hotels to re-open.

Unfortunately, ‘the new-norm’ may continue to prevent these cooks/servers/chefs/owners from going back to life as they knew it. Those who sat waiting on their heels, thinking life would return to normal will be left behind. But…those who saw this slow down/shut down as a reset button, took the time to stop, evaluate themselves and their business, and those that adapted to the situation, will persevere.

Masks are the new norm but brands are coming up with fun ways to embrace the change.

Social media presence, online ordering and conscientious dining have gained popularity over the last decade, but some still refused to embrace it. As in-room dining closed and “to-go” became the only option, those who had already embraced or even dipped their toes in the pond of these concepts could recover quicker. Those who embraced social media and kept their customers in the loop with updated hours, sanitation methods and ease of ordering are feeling the effect of COVID-19 less than those who didn’t and aren’t. Some are even seeing year over year increases. Now more than ever, social media is playing a vital part in the success of businesses. Adaptability, perseverance and reliance on outside resources are more important than ever. No one can survive this on their own.

As millennials were finally forced to stay at home and, even worse, cook for themselves, they finally realized they could do it. With so many people now working from home, more families have time to cook their own meals and not just grab something on the way home. What does this mean for our restaurants who want to successfully emerge from the other side of this? Their food must be more original, more consistent, and healthier than what I can provide for myself. If they don’t provide a reason why someone should leave their house or open their pandemic-depleted wallet, consumers will order in their groceries and stay put. As more people have time to “Google” nutrition facts, humane practices, sustainability policies, etc., they will only shop/buy from stores and restaurants who share their beliefs.

Jessica getting back to her roots which lay in the kitchen.

Originally ‘gifting’ toilette paper with orders of $50 or more was popular. Now 6 months later, DIY meal kits, speed scratch and tamper evident seals/packaging is most important. With less and less people dining in-house, ghost kitchens (renting space in an industrial kitchen) and multi-concept spaces are popping up and they are all focusing on to-go. Using smarter products and packaging that hold integrity from restaurant to home has become vital. US Foods® offers restaurant operators market and inventory analysis to determine the most financially responsible ‘new’ concepts possible from their current production line.

In the end, I guess Chef Cheryl (previously mentioned fear-instilling mentor) was correct. I did come back to the kitchen, though not as a paid employee. I was fortunate enough to use these months as a reset and get back to my culinary roots. I, as a culinarian, remembered the joy in cooking and used that to spend time with family, neighbors and friends. I, as a millennial, will only order out if it is something fun, exciting or healthier than I can create. And, I, working from home, have more time to research, try and grow my own food. 

We are all in this together, but we all need to learn to adapt and grow.

As an additional educational resource to their customers during these changing times, US Foods has provided weekly webinars (link) to help provide on-going information and learning opportunities to the restaurant community.

Brooke Appetit: Beef Shish Kabobs with Lebanese Rice

Arizona Beef is delighted to welcome Brooke Appetit back to share another delicious recipe. This one is easy, colorful, and delicious. Read on!

“As our Arizona weather is starting to get nicer (maybe a little?) I love to spend my evenings outside grilling!  Marinated shish kabobs are easy to prepare, fast cooking, and perfect for entertaining. We are using Sirloin for this recipe. Sirloin is less expensive and is a great option because of it’s lean but beefy flavor. If you allow it a few more hours in the marinade, you will be sure to have tender and flavorful kabobs! I like to pair the kabobs with a Lebanese rice that is also easy and delicious. Enjoy!” – Brooke Gladden

Beef Shish Kabobs

Ingredients:

¾ cup vegetable oil or olive oil
¾ cup soy sauce
½ cup lemon juice
1/3  cup Worcestershire
¼ cup mustard
¼ cup honey
2 cloves garlic, minced
2 tbsp fresh chopped herbs (I used oregano, basil, rosemary and parsley)
1 ½ teaspoon salt
2 teaspoons coarsely cracked black pepper
1 ½ lbs Top Sirloin*, cut into 1 inch cubes
Vegetables – cut into chunks
16 mushroom caps
1 large red onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 zucchini
1 yellow squash

*Don’t have Top Sirloin? Try these steak swaps for alternate beef cut options that also work well for kabobs.

Method:

1. Whisk the oil, soy sauce, lemon juice, Worcestershire, mustard, honey, garlic, fresh herbs, salt and pepper together in a bowl. Pour half into a resealable plastic bag. Add the beef, coat with the marinade and seal the bag. Marinate in the refrigerator for 6 hours or overnight.

2. A few hours before you are ready to grill add vegetables into a resealable plastic bag and coat with the marinade.

3. Thread pieces of vegetables and beef onto metal skewers.

4. Preheat grill to high heat. You can reduce the heat to medium-high once you put the kabobs on but starting them with a high heat will allow for a nice char. Grill kabobs, turning every 2-3 minutes until all sides have a nice char. I typically grill mine for 8-10 minutes total. Be careful to not overcook the meat. In my opinion, they are best when medium-rare!

Lebanese rice

Ingredients:
1 cup white rice
½ cup vermicelli
1 tbsp olive oil
1 ½  tbsp butter
1 teaspoon salt
2 ¼ cups water
½ cup toasted pine nuts, toast in 1 tbsp butter

Method

  1. In a non-stick pot, heat olive oil and butter on medium-high heat.
  2. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown but be careful, it burns quickly.
  3. Once vermicelli is brown add the rice and stir for about 30 seconds.
  4. Season with salt.
  5. Add 2 ¼ cups water and bring to a boil. Reduce the heat to low, cover the pot and cook for 15 minutes.
  6. When the rice is fully cooked, remove from the heat and fluff with a fork.
  7. Serve warm with toasted pine nuts on top

About Brooke

Brooke Gladden is a native Arizonian who grew up in a small ex mining town north of Tucson called San Manuel. She attended the University of Arizona graduating with a B.S. in Agriculture Communications.  She currently lives in Palo Verde, AZ with her husband Clint who is a fourth generation farmer at Gladden Farms/ Saddle Mountain Dairy.

She’s a total foodie at heart and normally plans her days around meals. Brooke’s mom (Jacque Phelps) gave her a passion for cooking. She is a wonderful cook who Brooke has had the privilege to learn from while growing up. She says her favorite thing in the world is cooking with my mom.

Check out her website Brooke Appetit for more recipe inspiration and be sure to follow her on Instagram.

Arizona Beef and Brad Prose of Chiles and Smoke Giveaway

Please note the giveaway is now closed but please enjoy the recipe below.

Labor Day is coming up quickly and we want to be ready to tackle the grill confidently and in style! To do that, we’ve partnered with someone who celebrates beef often and creates delicious recipes to bring you a yummy giveaway. Brad Prose is a Phoenix-born family man, professional recipe developer, food writer, and culinary photographer – the force behind Chiles and Smoke. His combined passion for fine dining and BBQ shines through his presentations and cooking style. Brad uses social media, the website, and his brand to share his passion and story to inspire new ideas. Not only is he helping us with this giveaway but he also put together a taco recipe just for your enjoyment!

Giveaway details first.

What do you get?

Grand Prize receives a United We Steak puzzle, tongs, koozie, apron, lighter, and a $100 Omaha Steak gift card.

2nd Prize receives a United We Steak puzzle, tongs, koozie, apron, lighter, and a $50 Omaha Steak gift card.

3rd Prize receives a United We Steak puzzle, tongs, koozie, apron, lighter, and a $25 Omaha Steak gift card.

You have three chances to win! And the steps to enter are easy.

Here’s what you need to do to be eligible for this giveaway.

1- Like this post (LINK) on Instagram.

2- Comment on the same post (LINK) telling us your favorite cut of beef to grill.

3- Like @ArizonaBeef and @ChilesandSmoke on Instagram.

4- Finally, head over to this LINK to fill out a quick entry form.

The contest starts on August 28, 2020 and runs until midnight, Eastern Standard Time, on September 3, 2020.

And now for the recipe!

Ancho Coffee Skirt Steak Tacos

Welcome to Ancho Coffee Skirt Steak Tacos, your gateway to a simple recipe with a huge blast of flavor without much hassle. Amazing salsa, too! You can cook both back to back to save time.

Ingredients
  • Omaha Steaks Skirt Steak, approx 14oz (learn more about Skirt Steak here)
  • 2 Tbsp finely ground coffee
  • 2 Tbsp ancho chile powder
  • 1 Tbsp kosher salt
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • Zest of 1 lime
CREAMY CORN SALSA
  • 2 ears corn
  • 1 Cup Mexican crema (or sour cream, mayo)
  • 1 jalapeno, seeded, diced finely
  • 1/2 cup cilantro, chopped
  • 1/2 medium white onion
  • Juice of 1 lime
  • 1 Tbsp Ancho Coffee Rub to season
  • 12 Corn Tortillas

Instructions
  1. Heat up the grill to medium-high heat, around 400-450F.
  2. Mix the rub ingredients together, taste and adjust. Slice the Skirt Steak in half, so you have 2 shorter pieces. This allows you to easily fit both on the grill. Season the Skirt Steaks well and allow the meat to rest while you start the corn.
  3. Grill the corn, turning to char each side if desired. This will take between 6-8 minutes. While the corn is grilling, prepare the other vegetables for the salsa.
  4. Take the corn off the grill and allow them to cool. Place the Skirt Steaks on the grill, do not disturb for 2-3 minutes until it has a nice char. Flip, repeat, and check the temperature for your desired cook. I prefer to grill until 130 for Medium Rare, knowing it will continue to rise as it rests.
  5. The steak is resting, go ahead and cut off the corn kernels.  Mix the corn and the other ingredients together, using the Ancho Coffee Rub to season it. You might need more seasoning depending on your taste.
  6. (Optional) Toss the tortillas on the grill for 1 minute each side for an extra char.
  7. Serve in tortillas, with the salsa.
Notes

Use a coffee that tastes good to you! I prefer dark roast for grilling, but any kind will work. There’s 1 lime in the recipe, make sure you zest it for the rub, then juice it for the salsa.


Enjoy the recipe, enter the contest and get ready for to unite with close family and friends around the grill!

College Student Approved Recipe: Easy Roast Beef Potluck Rolls

This blog post was written by our 2019 Senior Arizona Beef Ambassador Savannah Burt. Arizona Beef Ambassadors are passionate youth advocates for the Arizona beef industry. The winners are the official youth representatives of the Arizona State Cowbelles (ASC) and the beef community. The senior winner travels the state sharing the story of beef from pasture to plate with consumers and students. Savannah is a current college student and explains below how an easy-to-cook-and-prepare recipe is a must for her.


As a busy college student who also lives in a dorm, most of my meals must meet certain criteria. First, it has to be easy to make. Second, it must be inexpensive. Finally, it must be portable. Luckily, this recipe meets every single requirement, and it centers around my favorite source of protein: beef! These roast beef potluck rolls were originally featured on BeefItsWhatsforDinner.com, and they’re as nutritious as they are delicious! The recipe makes 12 servings, each with 21 grams of protein, so it’s perfect for storing in the fridge and eating over a few days or bringing to gatherings with friends or family! Without any further ado, here’s the recipe for roast beef potluck rolls, complete with some tips and tricks from the last time I made it.

Ingredients:
1 pound thinly sliced reduced-sodium deli roast beef
1 package Hawaiian rolls (12 count)
1/4 cup cream-style prepared horseradish
6 slices reduced-fat provolone cheese
1/3 cup butter, melted
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley leaves
2 teaspoons packed light brown sugar
1/4 teaspoon onion powder

Cooking:

Preheat the oven to 350°F. Coat 9 x 13-inch baking dish with cooking spray. Cut rolls in half, horizontally.

Place the bottom half of the rolls in the baking dish. Spread horseradish on the cut side, and top with roast beef and cheese. Close the sandwiches with the other half of the rolls.

Use a paring knife to cut the rolls into 12 sandwiches. Use your hands to spread the sandwiches apart.

Mix together butter, Worcestershire sauce, parsley, sugar, and onion powder in a small bowl. Pour the mixture evenly over the sandwiches. Take a spoon and spread the mixture over the top of the rolls.

Make sure they’re all generously coated! Cover the dish and refrigerate 1 hour to overnight.

Bake the sandwiches, uncovered, in the 350°F oven for 15 to 20 minutes, or until the cheese is melted and the rolls are golden brown.

Once the sandwiches are out of the oven, you can combine them with a nice salad or side dish for a mouthwatering meal! The possibilities are endless, and this savory recipe is at the top of my favorites list!

To learn more about the Arizona Beef Ambassador and the program visit the Arizona State Cowbelles’ website here.

Beef Stroganoff by Brooke Appetit

Phoenix temps dropped below 80 so naturally I pull out all the creamy, cozy, fall recipes I have. Beef Stroganoff is my go to! It’s a dinner that has been around for ages but this traditional dish is perfect for the change in season. Tender strips of beef with a creamy seasoned mushroom sauce, finished off over fluffy egg noodles.  Hands down I could not think of a better November meal than this cozy dish. I LOVE this recipe. Best part? It’s SO easy. It’s my husband’s favorite dish that I make, so you can usually find it on my fall night weekly rotation! Make this soon and enjoy it…..preferably with extra beef and sauce too. Thanks for stopping by!

-XOXO, Brooke Appetit

Ingredients

½ lb white mushrooms, sliced
1 medium onion, sliced
4 tablespoons butter
2 pounds sirloin steak (sliced in strips ¼  to ½ inch thick)
3 tablespoons flour
1 teaspoon salt
½ teaspoon garlic salt
½ teaspoon onion salt
1 teaspoon pepper
1 tablespoon paprika
2 garlic cloves, minced
½ cup sherry
2 tablespoons tomato paste
1 can beef consommé
¾ cup sour cream

Method

  • Sauté mushrooms, onion and garlic in 2 tablespoons of butter on medium – high heat for 4-5 minutes until onions are translucent, remove from skillet.
  • Melt remaining 2 tablespoons of butter to skillet and brown meat. (Don’t overcrowd your pan) While meat is browning season with salt, pepper, garlic salt, onion salt and paprika.
  • Sprinkle flour, cook for 30 seconds
  • Add tomato paste, cook for 1-2 minutes.
  • Add sherry, let simmer until reduced by half then add beef consommé.
  • Simmer for 1 ¼ hours or until the beef is tender.
  • Add sour cream and combine, add sautéed onions, mushrooms and garlic.
  • Serve hot over egg noodles and garnish with parsley!