Washington Beef Round-Up!

Over on Instagram, I recently gave a lot of SERIOUS LOVE to Washington beef, all in partnership with the Washington State Beef Commission. And you know what? I’m going to re-post all those delicious, amazing recipes here because Washington beef is one of the best ways to let your loved ones know just how much they mean to you. Here are several recipes, all of them great for dinner-time or party time, all made with Washington beef and ready to light up your summer!

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Steak Tacos

Soft corn tortillas stuffed with perfectly charred medium-rare STEAK (marinated in fresh pineapple & paprika) and chipotle fresh corn salsa.

Serves 4

The Steak

2 lbs. your favorite Washington beef steak (we chose tri-tip)
1 Tbsp. paprika
1 tsp. turmeric
2 Tbsp. olive oil
1 cup chopped fresh pineapple
3 cloves fresh garlic, crushed
Salt and pepper to taste


Put everything into a gallon-sized freezer bag and massage marinade into steak. Allow meat to marinate ONLY 30-45 minutes on the counter. Pineapple turns meat to mush quickly. Cook steak 7-10 minutes depending on the thickness. You are looking for medium to medium-rare over medium-high heat in a cast iron (you may need a little more olive oil). Or you can try my favorite way to prepare this recipe: on the grill – no mess! 

Chipotle Corn Salsa 

4 ears of corn, kernels sliced off
2 chipotle peppers
Juice of 1 juicy lime
6 radishes, sliced
6 scallions, sliced
1 red pepper, diced
2 Tbsp. olive oil
Salt and pepper to taste 

Mix everything up in a large mixing bowl while steak is marinating. This keeps in the fridge for 2 days.
Warm your tortillas of choice and get to eating! Dinner was fast and easy and fuss free


Better than Take-Out Beef & Broccoli

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Serves 4

3 cups broccoli florets

2 cups uncooked rice of choice (cooked according to package instructions)

1 lb. thinly sliced steak (I chose prime tri-tip)
1 Tbsp. olive oil
3 cloves garlic, chopped

1 medium onion, sliced
3 cups sliced broccoli

1 cup mushrooms, sliced
1/2 cup chopped green onions for garnish

 

The Sauce

1/3 cup soy sauce
1 Tbsp. yellow mustard
1/4 cup rice vinegar
1 tsp. olive oil

1 Tbsp. brown sugar

1/4 tsp. blackpepper

Steam broccoli and cook rice. Mix all sauce ingredients in a large bowl. In a large sauté pan, cook beef in olive oil over medium-high heat. Brown and caramelize the edges, add half the sauce and garlic, then cook 1-2 minutes. Remove meat and set aside. Reduce sauce 2 minutes, then add onions, broccoli, mushrooms, and remaining sauce. Reduce the sauce by half and add the meat back to the pan. Toss to coat in the thickened sauce. Serve over rice and sprinkle with lots of green onions!


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Filet Mignon Steak Gyros (FAST Steak Gyros)

Serves 4-6

Tzatziki Sauce

16 ounce cultured sour cream or plain Greek yogurt
1 garlic clove
1 cup grated cucumber

Juice of a lemon
1/2 cup chopped fresh dill
1/4 cup chopped green onions
Salt and pepper to taste
A sprinkle of garlic powder

The Steak

1 1/2 lbs. of your favorite steak cut
2 Tbsp. olive oil
1 tsp. butter
Salt and pepper to taste

Toppings

Blistered cherry tomatoes (method below)
1 cup crumbled feta
1 cup Kalamata olives
1/2 cup dill

1/2 cup basil

1/2 cup parsley
1 lemon, sliced
Pita bread

Mix all tzatziki sauce well and refrigerate until dinner time!

Crack a window! To cook your steak, liberally season those bad boys. Heat a cast iron or heavy-bottom skillet over medium-high heat. Add oil and melt butter. Salt and pepper steaks and brown them evenly by continuing to turn them every minute or so. It takes roughly 8 minutes for medium. Remove steaks and add tomatoes to the hot pan. Blister them up for one minute. Now assemble with toppings and tzatziki on your pitas! We warmed ours in the oven for roughly five minutes at 375°F in a foil pouch. 


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Ground Beef Stroganoff

Serves 4

1 1/2 pounds ground beef
1 red onion, diced

1 16 oz. package of mushrooms

Salt and pepper to taste
2 cloves of garlic, finely chopped
1 1/2 cups heavy cream
1 1/2 cups stock (beef or chicken)
1/4 cup shredded parmesan cheese

1/2 cup diced flat leaf parsley
Cooked egg noodles for serving

Brown the ground beef and diced onion over medium-high heat, about 6-7 minutes. Once cooked, add mushrooms and season with salt and pepper. Add garlic, cook 1-2 minutes. Add cream and chicken stock, then reduce heat to medium. Cook about 10 minutes. Cream will bubble and thicken (also known as reducing your sauce). To finish, add cheese and parsley. Serve over prepared egg noodles.

TIP: If your sauce breaks, simply add a little flour slurry.


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Asian-Inspired Beef Vermicelli Bowls
Serves 4

1 1/2 pounds ground beef
3 cloves garlic, chopped

1 small red onion, sliced
2 cups sliced brown mushrooms
1 tsp. olive oil

2-3 Tbsp. soy sauce

1 Tbsp. brown sugar

1 tsp. yellow mustard

Pinch of chili flakes (optional)


Soy Ginger Sauce


1/2 cup soy sauce

1 tsp. grated fresh ginger

1/4 cup rice vinegar
1-2 tsp. brown sugar

1 tsp. sesame oil
1 tsp. olive oil

1 tsp. yellow mustard
1 garlic clove, smashed and chopped
Salt and pepper to taste
1/4 cup chopped peanuts

Toppings

4 cups cooked rice noodles, 8-10 oz. dry (cook noodles according to package directions)

2 cups cucumber, sliced
1/2 cup chopped peanuts
1 cup cooked edamame
1/2 cup fresh basil, chopped
1/2 cup fresh mint, chopped

Heat a large skillet over medium to medium-high heat. Brown meat, garlic, onions, and mushrooms in olive oil until caramelized, about 10 minutes. Add soy sauce, brown sugar, mustard, chili flakes, and salt and pepper to taste. Cook 2-3 more minutes. Cook noodles according to package directions. Combine all soy ginger sauce ingredients, whisk, and set aside. Set up bowls of the toppings. To assemble, layer beef and veggies on top of noodles and generously douse in the soy ginger sauce.

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Steak “Dianna” (An ode to my mom)

I update the classic Steak Diane with grainy Dijon mustard and a hit of A1 in the cream sauce at the end!

2 lbs. tri-tip, or any steak you love
1 Tbsp. butter
1 Tbsp. olive oil
Salt and pepper to taste

Pan Sauce

1/2 cup shallots, diced
1 garlic clove, smashed
1 Tbsp. Dijon mustard
1 cup heavy cream
1 tsp. of A1
Salt and pepper to taste

Crack a window open and heat a cast iron pan over medium to medium-high heat. Melt butter and add oil. Season steaks generously with salt and pepper. Add steaks to the hot pan and turn every minute until a deep golden brown, crisp crust has developed on the meat. Do not crowd the pan. This took 6-7 minutes for me. To make the sauce, add shallots to the pan drippings and sauté until tender, then add garlic and mustard. Cook for a minute or so over medium heat. Add cream and A1, then reduce for 2 minutes. Serve over steak and mashed cauliflower/potatoes! 


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Spanish-Style Beef Stew

Serves 4-6

2 lbs ground beef
5 carrots, diced

1 cup olive tapenade
1 red pepper, chopped

1 green pepper, chopped
1 red onion, chopped
1 cup flat leaf parsley
3 cloves garlic, chopped
1 Tbsp. paprika
15 oz. crushed tomato
3 cups water
2 tsp. kosher salt
1/2 tsp. black pepper
1 bay leaf

Sauté beef over medium-high heat in a cast iron pot with a lid or any oven-proof cooking vessel. Take care to keep beef in large chunks as it browns. Add remaining ingredients and bring to a simmer. Gently scrape the bottom of the pan with a wooden spoon to release any caramelized bits. Bake in a preheated 350°F oven 2 hours, or 20 minutes on manual for your instant pot or pressure cooker!


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Beefy Sheet Pan Nachos

Serves 4

1 15 oz. bag of your favorite taco chips
1 lb. 85/15 ground beef
1/2 medium yellow onion, chopped
2 cloves garlic, chopped
1 tsp. garlic powder

1 Tbsp. olive oil

1 tsp. onion powder

1 tsp. paprika

1 tsp. turmeric

1 tsp. taco seasoning
1/2 tsp. kosher salt
4 oz. salsa 
3 cups shredded cheddar cheese
1 15 oz. can drained pinto beans
1 15 oz. can black olives, drained

1 cup cherry tomatoes
1 bunch green onions, chopped
1 bunch cilantro, chopped
1/2 cup sour cream
1 jalapeño, sliced

To make THIS PAN OF HEAVEN, preheat oven to 350°F. Place chips on a parchment- lined baking sheet and then fry up your beef! In a large skillet, add beef, onions, garlic, garlic powder, and olive oil. Sauté over medium-high heat until the beef is browned and completely cooked. Add seasonings and salsa. Cook 3-4 minutes. Top chips with seasoned beef, cheese, beans, olives, tomatoes & green onions. Bake for 8-10 minutes. Top with cilantro, sour cream, and jalapeños! Enjoy!