Chapter 10: Beef Dishes: From Steaks to Skewers

Blackstone Grilled Ribeye Steak

P.T.: 25 minutes

Ingr.: 2 ribeye steaks (1-inch thick), 2 tbsp olive oil, 2 garlic cloves (minced), 1 tsp rosemary (finely chopped), 1 tsp thyme (finely chopped), salt and black pepper to taste.

Servings: 2

M. of C.: Grilling

Procedure: Allow steaks to reach room temperature. Mix olive oil, minced garlic, rosemary, and thyme. Rub this mixture over both sides of the steaks and season with salt and pepper. Preheat the Blackstone griddle to high. Place steaks on the griddle and cook for 4-5 minutes on each side for medium-rare, adjusting the time for desired doneness. Let steaks rest for a few minutes before serving.

N.V.: High in protein, iron, and B vitamins.

Asian Beef Skewers

P.T.: 45 minutes (includes marinating time)

Ingr.: 1 lb beef sirloin (cut into strips), 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 2 garlic cloves (minced), 1 inch ginger (grated), skewers.

Servings: 4

M. of C.: Griddling

Procedure: Marinade beef strips in soy sauce, honey, sesame oil, garlic, and ginger for 30 minutes. Thread the marinated beef onto skewers. Preheat the Blackstone griddle to medium-high. Cook skewers for 2-3 minutes per side or until desired doneness. Serve hot.

N.V.: Rich in protein and minerals.

Griddle-Seared Beef Fajitas

P.T.: 30 minutes

Ingr.: 1 lb flank steak, 2 bell peppers (sliced), 1 large onion (sliced), 2 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, salt and pepper, lime wedges, tortillas.

Servings: 4

M. of C.: Griddling

Procedure: Season flank steak with chili powder, cumin, paprika, salt, and pepper. Sauté bell peppers and onion on the griddle with olive oil until softened. Push veggies to the side and add the steak, cooking for about 5-7 minutes per side. Slice steak against the grain. Serve with warm tortillas, sautéed veggies, and lime wedges.

N.V.: High in protein, vitamin C, and iron.

Garlic Butter Beef Tenderloin

P.T.: 40 minutes

Ingr.: 1 beef tenderloin (2 lbs), 4 tbsp butter, 3 garlic cloves (minced), 1 tbsp parsley (chopped), salt and pepper.

Servings: 4-6

M. of C.: Griddling

Procedure: Season tenderloin with salt and pepper. Melt butter on the griddle and sauté garlic until fragrant. Cook tenderloin, turning occasionally, until a crust forms and the desired doneness is reached. Remove from heat, sprinkle with parsley, and let rest before slicing.

N.V.: Excellent source of protein and B vitamins.

Spicy Korean Bulgogi

P.T.: 1 hour (includes marinating time)

Ingr.: 1 lb thinly sliced ribeye, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 3 garlic cloves (minced), 1 tsp ginger (grated), 1 tbsp gochujang (Korean chili paste), 1 green onion (chopped), sesame seeds.

Servings: 4

M. of C.: Griddling

Procedure: Marinade beef in soy sauce, brown sugar, sesame oil, garlic, ginger, and gochujang for at least 30 minutes. Grill the beef on a hot Blackstone griddle until caramelized, about 2-3 minutes per side. Garnish with green onions and sesame seeds.

N.V.: High in protein, iron, and flavors from Korea.

Steak and Mushroom Kabobs

P.T.: 40 minutes (includes marinating time)

Ingr.: 1 lb sirloin steak (cut into cubes), 2 cups mushrooms, 1/4 cup soy sauce, 2 tbsp olive oil, 2 tbsp Worcestershire sauce, 1 tbsp garlic (minced), 1 tsp black pepper, skewers.

Servings: 4

M. of C.: Griddling

Procedure: Marinade steak cubes in soy sauce, olive oil, Worcestershire sauce, minced garlic, and black pepper for 30 minutes. Thread steak and mushrooms onto skewers. Grill on the Blackstone griddle over medium-high heat, turning occasionally, until steak reaches desired doneness and mushrooms are tender, about 10-12 minutes.

N.V.: High in protein, B vitamins, and selenium.

Griddled Beef Tacos

P.T.: 25 minutes

Ingr.: 1 lb ground beef, 8 corn tortillas, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, salt and pepper, shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa for serving.

Servings: 4 (2 tacos each)

M. of C.: Griddling

Procedure: Season ground beef with cumin, paprika, garlic powder, salt, and pepper. Cook beef on a preheated griddle, breaking it into crumbles, until browned. Warm tortillas on the griddle. Assemble tacos with cooked beef, lettuce, tomatoes, cheese, sour cream, and salsa.

N.V.: Rich in protein and iron; contains calcium and vitamins from toppings.

Recipe 8: Moroccan Spiced Beef Patties

P.T.: 30 minutes

Ingr.: 1 lb ground beef, 2 tsp cumin, 2 tsp paprika, 1 tsp cinnamon, 1/2 tsp allspice, salt and pepper, 4 tbsp fresh cilantro (chopped), olive oil for griddling.

Servings: 4

M. of C.: Griddling

Procedure: Combine ground beef with cumin, paprika, cinnamon, allspice, salt, pepper, and cilantro. Form into patties. Cook patties on a preheated griddle with olive oil until cooked to desired doneness, about 4-5 minutes per side. Serve with yogurt sauce or in pita bread.

N.V.: High in protein and iron; spices offer antioxidant benefits.

Coffee Rubbed Steak

P.T.: 35 minutes

Ingr.: 2 New York strip steaks, 2 tbsp ground coffee, 1 tsp brown sugar, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt and pepper, olive oil.

Servings: 2

M. of C.: Griddling

Procedure: Mix ground coffee, brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture onto the steaks. Drizzle with olive oil. Grill steaks on the Blackstone griddle to desired doneness, about 5-7 minutes per side for medium-rare.

N.V.: Excellent source of protein and iron; coffee adds a rich flavor.

Griddle Beef Stroganoff

P.T.: 45 minutes

Ingr.: 1 lb beef sirloin (thinly sliced), 1 onion (chopped), 2 cups mushrooms (sliced), 2 cloves garlic (minced), 2 cups beef broth, 1 cup sour cream, 2 tbsp flour, 4 tbsp butter, salt and pepper, cooked egg noodles.

Servings: 4

M. of C.: Griddling

Procedure: Melt butter on the griddle. Add beef, onion, mushrooms, and garlic. Cook until beef is browned. Sprinkle flour over beef and stir. Gradually add beef broth, stirring constantly. Simmer until sauce thickens. Remove from heat and stir in sour cream. Season with salt and pepper. Serve over cooked egg noodles.

N.V.: High in protein; contains calcium and essential minerals.

Italian Beef Braciole

P.T.: 1 hour 30 minutes

Ingr.: 4 thin slices of beef top round, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 2 garlic cloves (minced), 2 tbsp parsley (chopped), 1/4 cup pine nuts, 1/4 cup raisins, 2 cups marinara sauce, salt and pepper, olive oil.

Servings: 4

M. of C.: Griddling and Simmering

Procedure: Flatten beef slices. Mix breadcrumbs, Parmesan, garlic, parsley, pine nuts, and raisins. Spread this mixture over beef slices. Roll up each slice and secure with toothpicks. Brown the rolls on a hot griddle with olive oil. Transfer to a pot and cover with marinara sauce. Simmer for about 1 hour. Serve sliced with sauce.

N.V.: High in protein, iron, and vitamins from parsley and tomatoes.

P.T.: 30 minutes

Ingr.: 1 lb beef sirloin (sliced), 2 bell peppers (sliced), 1 onion (sliced), 2 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sugar, 1/2 tsp ground ginger, 2 garlic cloves (minced), 2 tbsp olive oil, salt and pepper.

Servings: 4

M. of C.: Griddling

Procedure: Mix soy sauce, cornstarch, sugar, ginger, and garlic. Toss beef slices in this mixture. Heat olive oil on the griddle. Cook beef until browned. Remove and set aside. Cook bell peppers and onion until tender. Return beef to the griddle, combine with vegetables, and heat through. Season with salt and pepper.

N.V.: Rich in protein, vitamins A and C, and dietary fiber.

Balsamic Glazed Beef Ribs

P.T.: 2 hours 30 minutes

Ingr.: 2 lbs beef ribs, 1 cup balsamic vinegar, 1/2 cup brown sugar, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 2 garlic cloves (minced), salt and pepper.

Servings: 4

M. of C.: Slow Griddling

Procedure: Season ribs with salt and pepper. Mix balsamic vinegar, brown sugar, Worcestershire sauce, mustard, and garlic. Brush ribs with half of the glaze. Cook on a low-heat side of the griddle, covered, for about 2 hours, turning occasionally. In the last 30 minutes, brush with remaining glaze. Serve once tender.

N.V.: High in protein and iron; balsamic vinegar adds antioxidants.

Griddle-Cooked Beef Wellington Bites

P.T.: 50 minutes

Ingr.: 1 lb beef tenderloin (cut into cubes), 1 puff pastry sheet, 1/2 cup mushroom duxelles, 1 egg (beaten), salt and pepper, 2 tbsp olive oil.

Servings: 4-6

M. of C.: Griddling and Baking

Procedure: Season beef cubes with salt and pepper. Sear on the griddle with olive oil. Cool slightly. Cut puff pastry into squares. Place a cube of beef and a teaspoon of mushroom duxelles on each square. Fold and seal with egg wash. Cook on a baking sheet on the griddle, covered, until pastry is golden, about 20-25 minutes.

N.V.: Source of protein, iron, and B vitamins.