Barbecue Beef Skewers

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Instructions
  1. Cut beef diagonally into thin strips about 1-inch wide. Thread onto 16 skewers*, allowing 1-2 ribbons of beef per skewer.
  2. In small bowl combine barbecue sauce, shallots, lemon juice, lemon peel, garlic and pepper. Brush skewered beef generously with sauce mixture.
  3. Place over hot coals in covered gril. Grill 2-3 minutes on each side.
  4. *If using bamboo skewers, soak skewers in water 30 minutes before use.

Island Grilled Beef

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Course Entrées
Prep Time 10 minutes
Cook Time 12 minutes
Servings
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Course Entrées
Prep Time 10 minutes
Cook Time 12 minutes
Servings
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Instructions
  1. In blender, purée all ingredients, except steaks. Place steaks in large zip-top plastic bag; pour juice mixture into bag. Seal bag, pressing out excess air. Massage ingredients in bag to combine. Refrigerate at least 4 hours or up to 12 hours to mari
  2. Prepare outdoor grill for direct grilling over medium heat. Remove steaks from marinade; reserve marinade. Place steaks on hot grill rack and cook 12 to 14 minutes or until internal temperature reaches 145° for medium-rare, turning once halfway throu

Beef with Red Beans and Rice

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Add some spice to your dinner table with this traditional New Orleans favorite!
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Instructions
  1. Heat large nonstick over medium heat until hot. Add ground beef and bell pepper; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings and return to skillet.
  2. Stir in beans, rice mix and water, omitting oil or margarine indicated in package directions; bring to a boil. Reduce heat; cover and cook according to time indicated in package directions or until rice is tender. Remove from heat; let stand according to
  3. Total recipe time: 25 to 40 minutes
  4. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Tuscan Porterhouse Steak

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Course Entrées
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Course Entrées
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. Preheat grill to high. Brush both sides of steak with olive oil. Season with salt and pepper.
  2. Grill steaks on high heat 8 to 10 minutes or until steaks reach 145°F on an internal meat thermometer for medium doneness, turning only once halfway through grilling time.
  3. Remove beef from the grill, and squeeze lemon wedges over each steak. Allow steaks to rest 5 minutes before slicing. Serve with roasted red potatoes.

Grilled Salmon & Spinach Salad

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Enjoy this delicious, healthy alternative at your next summer cookout!
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Course Entrées, Salads
Prep Time 15 minutes
Cook Time 10 minutes
Servings
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Instructions
  1. Place salmon in large zip-top plastic bag and pour ½ cup vinaigrette over salmon. Seal bag and refrigerate 30 minutes.
  2. Prepare outdoor grill for direct grilling over medium-high heat; oil grill rack. Place salmon on hot grill rack, skin side up, and cook 3 to 5 minutes per side, or until internal temperature reaches 145°. Separate skin from salmon while removing salm
  3. To serve, distribute spinach, onion, tomatoes, cucumber, cheese, and salmon fillets over 4 serving plates. Serve with remaining vinaigrette. Garnish with chives, if desired.

Italian Grinder

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Instructions
  1. In medium bowl, combine olives, banana peppers and dressing. Slice rolls completely in half. On bottom half of each roll, spread 1 tablespoon mayonnaise. Over mayonnaise, layer 1/6 each of the salami, prosciutto, provolone, ham, mozzarella, tomatoes, onio

Star-Spangled Cheeseburgers

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Celebrate Memorial Day, the 4th of July or the weekend by putting these classic All-American cheeseburgers on your grill!
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Ingredients
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Cook Time 0 minutes
Servings
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Ingredients
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Instructions
  1. Combine mayonnaise and mustard. Cut star shapes from cheese with cookie cutter.
  2. Lightly shape ground beef into eight 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted h
  3. Serve in buns with sauce, lettuce and tomato.
  4. Total recipe time: 30 minutes
  5. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Chicken & Beef Fajita Bar

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Course Entrées
Prep Time 30 minutes
Cook Time 20 minutes
Servings
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Course Entrées
Prep Time 30 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. In small bowl, whisk together garlic, dressing, soy sauce, brown sugar, 2 tablespoons oil and lime juice until well blended. Finely chop 1/2 of an onion and stir into dressing mixture.
  2. Place chicken and beef in separate large zip-top plastic bags; pour half of marinade into each bag. Seal bags, pressing out excess air. Gently massage to coat all sides of meat. Refrigerate 2 to 4 hours to marinate.
  3. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken and beef from marinade; discard marinade. Sprinkle chicken and beef with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken and beef on hot grill rack. Cover and cook chic
  4. Line rimmed baking pan with aluminum foil/ Halve and slice remaining 3 onions. On prepared baking pan, toss onions, bell peppers, remaining 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons oil. Transfer foil with bell peppers and onions to hot grill
  5. On microwave-safe plate, place half of the tortillas between 2 damp paper towels; heat in microwave oven on high 35 to 45 seconds or until tortillas are warmed. Repeat with remaining tortillas.
  6. Thinly slice chicken and beef, cutting beef across the grain; transfer to serving bowls. Serve chicken, beef, bell peppers and onions with warm tortillas along with toppings such as shredded lettuce, shredded Cheddar cheese, diced tomatoes, guacamole, sou

Grande Beef Empanada

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These tasty beef pastries are easy as pie to make!
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Cook Time 0 minutes
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Cook Time 0 minutes
Servings
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Instructions
  1. Heat oven to 400° F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
  2. Stir in raisins, chili sauce, cumin, salt and pepper. Cook and stir 1 minute. Remove from heat.
  3. Unfold pie crust; place on baking sheet. Spoon beef mixture evenly over 1/2 of dough, leaving 1-1/2 inch border around edge. Moisten edge of dough with water; fold pastry over filling. Press edges of dough together with fork to seal. Prick center of dough
  4. Bake in 400° F oven 16 to 18 minutes or until pastry is golden brown. Serve with toppings, if desired.
  5. Total recipe time: 40 to 45 minutes
  6. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Apricot-Dijon Pork Salad

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A beautiful dinner salad with apricot-glazed grilled pork, dried cherries, cheese and toasted pecans -- perfect for a special summer supper!
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Course Entrées, Salads
Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. In a small bowl, stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing.
  2. Butterfly pork tenderloin (cut almost in half, but not quite through) horizontally; open and lay flat. Prepare medium-hot fire in kettle-style grill. Grill tenderloin over heat 5-6 minutes per side; brushing with remaining apricot mixture during last 2 mi
  3. Meanwhile in a large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates. Slice pork into 1/2-inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mi
  4. (To toast pecans, place pecan halves in a shallow baking pan and bake at 350° F for about 10 minutes. Let cool, then chop coarsely.)
  5. Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com