Southern States News

Join Southern States this May in celebrating Beef Month. (05/03/08)

What’s not to love about a juicy, tender steak sizzling on the grill, enticing you with that irresistible aroma like no other? Enjoy Beef Month by preparing savory, succulent beef and get those taste buds tingling.

However, don’t miss the rest of the beef story. The beef industry also plays a crucial role in the nation’s overall economy. From cattle producers, feed manufacturers, equipment dealers and food marketers, thousands play a role in bringing beef to the plates of consumers.

The role of meat animals – including cattle – has been a significant part of the story of America. One hundred years ago, nearly half of our society had some connection to food production; today less than 2 percent of our population raises food for the rest of us.  As more of the populace becomes urbanized and distanced from the farm, Americans know less about the way food is produced.

A beef industry Web site, www.BeefFromPastureToPlate.org, explains how American beef is produced, contains profiles of beef producer families and provides fact sheets on:  Animal Welfare; Antibiotic and Growth Promotant Use; Cattle and the Environment; Choices of Beef and the Beef Farm to Fork Story.

Marinating Steaks

Lean beef cuts benefit from marinating when grilled to make them tender and juicy.

Marinades are seasoned liquid mixtures that not only add flavor, but also in some cases help tenderize a beef cut. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.

These tips ensure great results:

• Always marinate in the refrigerator, never at room temperature.
• Marinating longer than 24 hours in a tenderizing marinade can result in a soft surface texture. (A tenderizing marinade only penetrates about ¼ inch into the cut surface of beef.)
• If a marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding the beef. If marinade has been in contact with uncooked meat, bring it to a full rolling boil before using as a sauce.
• Never save and reuse a marinade.
• Allow ¼ to ½ cup marinade for each 1 to 2 pounds of beef.
• Marinate in a food-safe plastic bag or a glass utility dish. Select dishes in which the beef will fit snugly, but lie flat. Turn or stir the beef occasionally to allow even exposure to the marinade.

GRILLED SOUTHWEST STEAKS WITH SPICY CORN SALSA

Total preparation and cooking time: 25 to 30 minutes
Marinating time: 6 hours or overnight

1. Combine barbecue sauce, onion, cilantro and peppers in small bowl. Cover and reserve 1/4 cup for salsa and refrigerate. Place beef steaks and remaining barbecue sauce mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 14 to 17 minutes for medium rare to medium doneness, turning occasionally.
3. Meanwhile combine corn and reserved 1/4 cup marinade in small bowl; season with salt, as desired. Set aside.
4. Carve steaks into thin slices; season with salt and pepper, as desired. Serve with corn salsa.

Makes 4 servings.

Nutrition information per serving: 232 calories; 6 g fat (2 g saturated fat; 3 g monounsaturated fat); 80 mg cholesterol; 251 mg sodium; 17 g carbohydrate; 1.2 g fiber; 26 g protein; 3.4 mg niacin;0.3 mg vitamin B6; 2.5 mcg vitamin B12; 3.5 mg iron; 25.8 mcg selenium; 6.9 mg zinc.

This recipe is an excellent source of protein, vitamin B12, selenium and zinc, and a good source of niacin, vitamin B6 and iron.

Total preparation and cooking time: 1-1/4 hours

1. Heat oven to 425°F. To prepare Roasted Garlic Potatoes, place potato wedges in 15 x 10-inch metal baking pan. Combine oil, garlic, salt and pepper in small bowl. Drizzle over potatoes; toss to coat. Spread potatoes in single layer. Set aside.
2. Combine mustard, garlic and 1/4 teaspoon pepper in same small bowl; spread evenly onto beef steak. Combine bread crumbs and parsley in another small bowl. Pat mixture evenly over mustard mixture.Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast steak and potatoes in 425°F oven 25 minutes; turn potatoes. Continue roasting 15 to 20 minutes to medium rare to medium doneness for steak and until potatoes are tender.
3. Remove steak when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile prepare Bourbon Sauce. Add broth and bourbon to roasting pan; bring to a boil over medium heat, stirring until browned bits attached to pan are dissolved. Boil 2 minutes. Add half-and-half; bring to a boil. Season with pepper, as desired. Keep warm.
5. Carve steak into slices. Spoon sauce over beef. Serve with potatoes.

Makes 6 to 8 servings.

Cook’s Tip: To make soft bread crumbs, place torn bread in food processor or blender container. Cover; pulse on and off to form fine crumbs. One and one-half slices makes about 1 cup crumbs.

Nutrition information per serving, 1/6 of recipe: 358 calories; 10 g fat (4 g saturated fat; 5 g monounsaturated fat); 69 mg cholesterol; 433 mg sodium; 24 g carbohydrate; 1.9 g fiber; 38 g protein; 11.3 mg niacin; 1.2 mg vitamin B6; 2.0 mcg vitamin B12; 3.5 mg iron; 42.7 mcg selenium; 7.0 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Nutrition information per serving, 1/8 of recipe: 269 calories; 8 g fat (3 g saturated fat; 4 g monounsaturated fat); 52 mg cholesterol; 325 mg sodium; 18 g carbohydrate; 1.4 g fiber; 29 g protein; 8.5 mg niacin; 0.9 mg vitamin B6; 1.5 mcg vitamin B12; 2.6 mg iron; 32.0 mcg selenium; 5.3 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Recipe and image courtesy of the Iowa Beef Industry Council and the Beef Checkoff Program

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