Arizona Beef and Brad Prose of Chiles and Smoke Giveaway

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!

Lots of beefy prizes including gift cards to Omaha Steaks. Photo by Hazel Light Photography.

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!

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!

St. Patrick’s Day: Celebrate with Beef

Green beer and corned beef day is just around the corner! While you don’t need a recipe for the beer, we can help with the directions on the corned beef. Plus ideas for breakfast and lunch the next day! Bonus: A perfect beef-y brunch drink is included in our recipe round up!

Slow-Cooked Corned Beef in Beer with Red Currant-Mustard Sauce

Let your slow cooker do all the work for this complete meal of beer-braised Corned Beef with fresh cabbage and red potatoes. It’s a great dish for your next celebration.

Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes

While Corned Beef braises in the oven, cabbage wedges and potatoes are roasted for a full meal. A bonus recipe for the leftovers is included too!

Corned Beef Brisket with Roasted Vegetables and Lemon-Mustard Sauce

Cook once, dine twice. Enjoy Corned Beef Brisket with roasted carrots, parsnips, cabbage and a lemony sauce tonight, then spin the leftovers into a savory salad tomorrow.

Bloody Bull

Try this brunch favorite with a depth of flavor only beef can provide. Roasted Beef Stock is the secret ingredient to this one of a kind Bloody Mary. Garnish with a beef slider, beef meatball, or whatever you can dream up.

Corned Beef Hash

Tied with the Reuben for the ultimate expression of Corned Beef. Here it’s diced, skillet-cooked with cubed potatoes and thinly sliced leeks, and ideally topped with an egg.

Classic Beef Reuben Sandwich

Try this deli classic for lunch or dinner today. Thinly sliced deli Corned Beef or Pastrami is sandwiched between rye bread with sauerkraut and a tangy home-made dressing.

All photos courtesy of BeefItsWhatsForDinner.com.