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Beef:

CB's Super Sirloin Steak Bites on crackers with horseradish cream sauce.

 

When friends come over to hang out and watch a game on TV, I like to serve food. Usually we serve a platter of tasty bites consisting of grilled beef, chicken, pork and veggies because they are easy to prep, cook and assemble in batches as needed. Of course one of the pleasures of having guests over is talking with them…but if the conversation is happening indoors in front of the TV and the cooking is happening outdoors – I miss out. Where I live it’s cold outside in January. And often it’s also wet. I mean really wet.  So while I may have my grill outdoors on a covered open-air patio – I like to make my cooking time away from the action happen as quickly as possible.. This recipe can be prepped in advance, even the day before, and grilling takes only about 2-3 minutes and I can do it during a commercial break.

sirloin.steak.sliced.package

Sirloin steak sliced and packaged – wow – what a good price!

The inspiration for these Super Sirloin Steak Bites came from a fancy holiday dinner party I attended and a platter of smoked salmon rosettes.  Driving home I was discussing the meal with Miss Laura and she suggested I give the rosette idea a CB touch. Beef was my first thought. Initially, I planned to grill a flank steak and roll up the thin slices made from cross-cutting the grain of the meat. BUT DANG! Flank steak is expensive these days…when did that happen? I happened to glance in the “Manager’s Special” section and spied a package of thin-sliced sirloin steak. Perfect!

I pounded out the sliced beef to make it even and tender, seasoned and rolled the strips using 4 toothpicks to hold each of the sections and cut them.  With the toothpicks still inserted, I placed the steak bites on a flat cast iron griddle on the grates of my grill. They only took a minute on each side and I turned to sear the other side; removed from the griddle and took out the tooth pick, placing the cooked sirloin bite on a cracker.

The verdict of our guests was Dee-Lish-Us!  I agreed and made a couple dozen more…some with a slather of sour cream & horseradish sauce and others with just stone ground mustard.  I suspect they would be very tasty with grilled onions and a reduced balsamic vinegar sauce! Here’s the simple recipe for my super sirloin steak bites - BTW you can use any seasoning you like; I used my own blend of spices blended just for beef.

Welcome to the Cookout!

Barry ‘CB’ Martin

 

CB’s Super Sirloin Steak Bites

Rating: 4

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: 4 bites per strip

Serving Size: 1 bite

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Ingredients

  • Sirloin steak cut into thin strips - other cuts of beef steak may be used
  • Seasoning of choice

Instructions

  1. Pound steak strips to even consistency so as to improve their tenderness and help uniformity.
  2. Season one side of the steak.
  3. Roll up length-wise.
  4. Use tooth picks to secure the roll - spacing about every inch and eyeballing so each bite is about 3/4 - 1 inch thick.
  5. Place cut side down on seasoned and heated grill pan resting on the grates of your grill.
  6. Sear for about 1 minute or less, turn - repeat and remove from heat.
  7. Place on tray with toothpicks still in and serve with dipping sauce.
  8. Serving Suggestion: Remove toothpicks and place individual bites on crackers with sauce or cheese.

Notes

Ask your butcher to slice a sirloin steak into thin cross-grain strips - that makes it an easy-peasy preparation at home! Or use a sharp knife and do it yourself. Sirloin is flavorful and relatively inexpensive - perfect for this dish.

This recipe created by Barry 'CB' Martin of Welcome to the Cookout.


 

Lean Cut30 Minutes or Less

  • Total Recipe Time: 35 to 40 minutes

  • Makes 4 servings

 

INGREDIENTS

  1. 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each)

  2. Salt

Seasoning:

  1. 2 tablespoons chopped fresh thyme

  2. 1 tablespoon chopped fresh oregano

  3. 2 teaspoons freshly grated lemon peel

  4. 3 cloves garlic, chopped

  5. 1/4 teaspoon pepper

 

 

INSTRUCTIONS

  1. Combine Seasoning ingredients in small bowl; reserve 2 teaspoons for garnish. Press remaining seasoning evenly onto beef steaks.

  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  3. Carve steaks into slices. Sprinkle with reserved seasoning and salt, as desired.

NUTRITIONAL INFORMATION

Nutrition information per serving: 219 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 84 mg cholesterol; 64 mg sodium; 1 g carbohydrate; 0.4 g fiber; 31 g protein; 8.9 mg niacin; 0.7 mg vitamin B6; 1.8 mcg vitamin B12; 2.2 mg iron; 36.2 mcg selenium; 5.8 mg zinc.

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

 

 

Recipe and Photo courtesy of Beef Whats For Dinner.com

www.BeefWhatsForDinner.com

 


 

 

IRISH-INSPIRED BEEF POT ROAST AND VEGETABLES

 

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Lean Cut

  • Total Recipe Time: on low setting: 10-1/4 to 11-1/4 hours; on high setting: 6-1/4 to 7-1/4 hou

  • Makes 6 to 8 servings

 

INGREDIENTS

  1. 1 beef Bottom Round Rump or Bottom Round Roast Boneless (3 to 3-1/4 pounds)

  2. 2 packages (24 ounces each) fresh pot roast vegetables (potatoes, onions, carrots, celery)

  3. 2 packages (.75 to .88 ounces each) mushroom or brown gravy mix

  4. 1/3 cup all-purpose flour

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon black pepper

  7. 1 cup beer

  8. Chopped fresh parsley (optional)

INSTRUCTIONS

  1. Prepare pot roast vegetables: cut potatoes in half (or into quarters if large), onions into 1/2-inch wedges, and carrots and celery into 2-inch pieces; set aside.

  2. Combine gravy mixes, flour, salt and pepper in large bowl. Add vegetables to bowl; toss to coat well. Remove vegetables from flour mixture and place in 5 to 6-quart slow cooker. Add beef roast to bowl, turning to coat evenly with flour mixture. Remove roast and place in slow cooker in center of vegetables.

  3. Whisk beer into remaining flour mixture until smooth; add to slow cooker. Cover and cook on LOW 10 to 11 hours, or on HIGH 6 to 7 hours, or until beef and vegetables are fork-tender. (No stirring is necessary during cooking.)

  4. Remove roast and vegetables. Skim fat from gravy. Carve roast into thin slices. Serve with vegetables and gravy. Sprinkle with parsley, if desired.

NUTRITIONAL INFORMATION

Nutrition information per serving (1/6 of recipe): 423 calories; 12 g fat (4 g saturated fat; 5 g monounsaturated fat); 147 mg cholesterol; 688 mg sodium; 23 g carbohydrate; 3.5 g fiber; 52 g protein; 1 mg niacin; 0.9 mg vitamin B6; 2.7 mcg vitamin B12; 4.7 mg iron; 57.2 mcg selenium; 8.6 mg zinc.

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

Nutrition information per serving (1/8 of recipe): 318 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 112 mg cholesterol; 516 mg sodium; 17 g carbohydrate; 2.6 g fiber; 39 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 2 mcg vitamin B12; 3.6 mg iron; 42.9 mcg selenium; 6.5 mg zinc.

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

 

 

Recipe and Photo Courtesy of The Beef Checkoff

www.BeefWhatsForDinner.com


SIRLOIN STEAK AND TOMATO SALAD

 

The steak of your choice atop a bed of arugula get a flavor boost from balsamic and parmesan.

 

 

 

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Lean Cut30 Minutes or Less

  • Total Recipe Time: 30 to 35 minutes

  • Makes 4 servings

 

INGREDIENTS

  1. 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)

  2. 2 medium onions, cut into 1/2-inch thick slices

  3. 1/3 cup plus 1 tablespoon reduced-fat or regular balsamic vinaigrette, divided

  4. 1/2 to 1 teaspoon chipotle chile powder

  5. 12 cups mixed salad greens

  6. 4 medium tomatoes, cut into wedges

  7. Salt and pepper

 

INSTRUCTIONS

  1. Brush onion slices with 1 tablespoon vinaigrette; set aside. Press chile powder onto beef steak. Place steak in center of grid over medium, ash-covered coals; arrange onions around steak. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onions 13 to 15 minutes or until tender, turning occasionally.

  2. Separate onion slices into rings. Carve steak into slices. Season beef and onions with salt and pepper, as desired.

  3. Toss salad greens with remaining 1/3 cup vinaigrette and divide among 4 salad plates. Top with tomatoes, onions and beef.

NUTRITIONAL INFORMATION

Nutrition information per serving: 266 calories; 8 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 381 mg sodium; 20 g carbohydrate; 6.5 g fiber; 30 g protein; 11.4 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 3.6 mg iron; 30.8 mcg selenium; 5.2 mg zinc; 110.7 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and cholin

 

Recipe and Photo Courtesy of The Beef Checkoff

www.BeefWhatsForDinner.com


ZESTY MEATBALL SANDWICHES

 

 

 

     

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  • Total Recipe Time: 50 minutes

  • Makes 4 servings

 

INGREDIENTS

  1. 1 pound Ground Beef

  2. 1/2 cup soft bread crumbs

  3. 1 egg

  4. 2 tablespoons finely chopped onion

  5. 1 clove garlic, minced

  6. 1/2 teaspoon salt

  7. 1/8 teaspoon black pepper

  8. 1/2 onion, cut into thin strips

  9. 1/2 green bell pepper, cut into thin strips

  10. 1-1/4 cups prepared spaghetti sauce

  11. 1/2 teaspoon dried basil

  12. 4 rolls hoagie rolls, split

  13. 1/4 cup shredded mozzarella cheese

 

INSTRUCTIONS

  1. Heat oven to 350°F. Combine Ground Beef, bread crumbs, egg, minced onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs. Place on rack in broiler pan. Bake in 350°F oven 25 to 30 minutes.

  2. Heat 2 tablespoons water in large nonstick skillet over medium heat until hot. Add onion strips and bell pepper; cook and stir 4 minutes or until vegetables are tender. Add spaghetti sauce, basil and meatballs; heat through, stirring occasionally. Serve in rolls; sprinkle with cheese.

  • Test Kitchen Tips

  • Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

  • NUTRITIONAL INFORMATION

Nutrition information per serving: 526 calories; 23 g fat (8 g saturated fat; 7 g monounsaturated fat); 133 mg cholesterol; 1089 mg sodium; 46 g carbohydrate; 4.0 g fiber; 34 g protein; 7.1 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 4.8 mg iron; 23.5 mcg selenium; 5.7 mg zinc.

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



 

Recipe and Photo Courtesy of The Beef Checkoff

www.BeefWhatsForDinner.com


 

 

STEAK AND EGGS BREAKFAST TACO

 

A Mexican classic made for breakfast. Topped with guacamole, sour cream and salsa

 

 

 

 

Lean Cut

  • Total Recipe Time: 25 to 30 minutes

  • Makes 6 servings

 

INGREDIENTS

  1. 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 12 ounces)

  2. Salt

  3. 2 teaspoons vegetable oil

  4. 6 small flour tortillas (6-inch diameter), warmed

  5. 6 eggs, beaten or 1-1/2 cups egg substitute

  6. 6 tablespoons reduced-fat shredded Cheddar cheese

  7. 6 tablespoons guacamole

  8. 6 tablespoons salsa

  9. 6 tablespoons reduced-fat sour cream

 

INSTRUCTIONS

  1. Heat large, heavy nonstick skillet over medium heat until hot. Season beef steak with salt, as desired. Place beef in skillet. Pan-broil 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove beef from skillet. Set aside; keep warm.

  2. Heat oil in same skillet over medium heat until hot. Add eggs and scramble until set, stirring occasionally; keep warm.

  3. Carve steak into thin slices. Top each tortilla with equal amounts of eggs, steak and 1 tablespoon each of cheese, guacamole, salsa and sour cream. Serve immediately.

NUTRITIONAL INFORMATION

Nutrition information per serving, using eggs: 313 calories; 15 g fat (5 g saturated fat; 6 g monounsaturated fat); 231 mg cholesterol; 504 mg sodium; 19 g carbohydrate; 1.7 g fiber; 25 g protein; 4.8 mg niacin; 0.4 mg vitamin B6; 1.2 mcg vitamin B12; 2.8 mg iron; 38.7 mcg selenium; 3.5 mg zinc; 183.2 mg choline.

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

Nutrition information per serving, using egg substitute: 271 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 45 mg cholesterol; 553 mg sodium; 20 g carbohydrate; 1.7 g fiber; 24 g protein; 4.9 mg niacin; 0.4 mg vitamin B6; 1.0 mcg vitamin B12; 3.1 mg iron; 48.2 mcg selenium; 3.4 mg zinc; 59.2 mg choline.

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

 

Recipe and Photo Courtesy of The Beef Checkoff

www.BeefWhatsForDinner.com


Corned Beef 

Cooking Instructions in Pot on Stove   Corned Beef and Cabbage Dinner Stock Photos

Remove meat from package.  Place meat in pot and cover with water.  One bottle of beer can be added to pot for added flavor if desired.  Add contents of spice packet if desired.  Cover pot and bring to boil then reduce to simmer.  Simmer approximately 50 minutes per pound of meat or until fork tender.  When corned beef is cooked, take out of pot and let cool 20-30 minutes.  Slice across the grain.


Add cubed potatoes, cut carrots approximately 30-45 minutes prior to end of cooking time.

Add wedges of cabbage approximately 30 minutes prior to end of cooking time.



Cooking Instructions in Oven      Corned Beef and Cabbage Dinner Stock Photos


Preheat oven to 350.  Remove meat from package and place on rack in pan fat side up.  Add approximately 1 inch of water to bottom of pan.  Cover with contents of spice packet.  Cover pan with lid or foil.  Bake for 50 minutes per pound or until fork tender.  With 10 minutes left uncover pan and bake at 375.  When corned beef is done, remove from oven and let cool for 20-30 minutes.  Always slice meat across grain