MISSION, KS--(Marketwire - January 25, 2010) - Dinner is the perfect time for families to
reconnect and enjoy a nourishing meal, but when evenings are hectic, firing
up the range can seem daunting. While people often turn first to
non-perishable pantry staples in a pinch, a well-stocked freezer also can
inspire convenient, easy-to-prepare meals.
Many Americans' freezers are full of versatile, flavorful possibilities for
dinner, such as beef. In fact, 60 percent of consumers purchase enough beef
to store in their freezers and use later(1). So, it's helpful to know that
when coupled with some basic pantry ingredients, a roast, steaks or ground
beef -- after defrosting in the refrigerator -- are convenient building
blocks for a great-tasting dinner.
According to Dave Zino, executive chef of the National Cattlemen's Beef
Association, consumers can customize their beef by turning to what's
already in their pantries, such as spices, seasonings and other ingredients
to create a marinade or rub.
"Marinades and rubs not only add flavor to beef, but with the right
ingredients, marinades also can be helpful in making some steaks more
tender," says Chef Dave.
Chef Dave offers these tips for getting the most from the beef you have on
hand.
Know your cut:
-- Tenderizing marinades are very helpful for steaks such as top round,
flank, and eye round. When tenderizing, marinate for at least six hours
but no more than 24 hours.
-- Tender cuts such as tenderloin or T-Bone only need to be marinated for
15 minutes to two hours to soak up the flavor.
Open up the pantry: The ingredients you need to easily mix up a marinade
are often ones you have on hand.
-- A tenderizing marinade contains acidic ingredients as a base, like lemon
or lime juice, vinegars or wine.
-- A marinade or rub that's meant to add flavor often uses oil, mustard or
soy sauce as a base.
-- Allow 1/4 to 1/2 cup of marinade for each one to two pounds of beef.
Mix it up: Make your own dry rubs by combining your favorite herbs, spices
and other dry seasonings from your pantry.
-- Apply a rub for at least 15 minutes, but no more than 2 hours.
-- Rubs not only add flavor, but they can also help seal in juices and form
a delicious crust.
For some mealtime inspiration and more on beef marinades, recipes, storage
guidelines and cooking tips, visit
BeefItsWhatsforDinner.com.
Balsamic Marinated Steak & Asparagus
Marinade time: 15 minutes to 2 hours
Total recipe time: 25 minutes
Makes 4 servings
4 beef round (sirloin) tip side steaks, cut 1 inch thick
(about 8 ounces each)
1 pound fresh asparagus
1/2 teaspoon salt
1/8 teaspoon pepper
Marinade:
2/3 cup prepared balsamic vinaigrette
2 tablespoons Dijon-style mustard
Combine marinade ingredients in small bowl. Remove and reserve 2
tablespoons. Place beef steaks and remaining marinade in food-safe plastic
bag; turn steaks to coat. Close bag securely and marinate in refrigerator
15 minutes to 2 hours.
Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover
and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain
asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat.
Set aside.
Remove steaks from marinade; discard marinade. Place steaks on grid over
medium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare
(145°F) doneness, turning once. (Do not overcook.)
During last 3 minutes of grilling, arrange asparagus on grid around steaks;
grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt
and pepper.
Courtesy of The Beef Checkoff
BeefItsWhatsForDinner.com
(1) The Praxi Group: Beef Flavor Preference Study, October 2005, Funded by
The Beef Checkoff
