2009 Montana CattleWomen Teens in the Kitchen Beef Recipes

1st Place

Parmesan Butter Steak Salad    By Dylan Kotecki

 

4 tablespoons grated Parmesan cheese

5 tablespoons butter

16 oz. sirloin steak, sliced thin

½ cup balsamic vinegar

1 tsp. dark brown sugar

8 cups of spring mix salad mix

 

Mix grated cheese and 3 tablespoons butter in large bowl.  Season steak with salt and pepper.  Heat 2 tablespoons butter in skillet over medium-heat.  Add steak.  Cook til done.  Transfer to bowl with cheese and butter-stir to melt, put in oven to keep warm or put on tin foil.  To skillet add vinegar and sugar.  Boil until reduced to glaze stirring constantly (like syrup).  Place salad mix on large plate.  Place steak slices on top. Drizzle lightly with glaze.  Serve.

           2nd Place

The Farmer’s Footlong     By Bryce Widhalm

 

Ingredients:

1 pound round steak, sliced into long thin strips

            Marinade (recipe below)

1 onion

4 red potatoes, small, cooked

1 can chunk pineapple

12 mushrooms, small

l green pepper

1 yellow pepper

 

Slice round steaks into long thin strips.  Marinate overnight.

 

Marinade:

            3 cloves garlic, minced

            3 Tbsp soy sauce

1 ½ tsp sugar

2 large onions, cut in rings

½ cup salad oil

3 Tbsp vinegar

1 ½ tsp black pepper

Combine ingredients in plastic bag.  Add sliced round steak. Marinate overnight.

 

Using 4 metal skewers, alternate with onions, potatoes, chunk pineapple, mushrooms, green pepper, and yellow pepper.  Broil for 10 to 15 minutes.  Serve and enjoy.  Serves 4

 

 

 

 

 

 

 

 

3rd Place

Logan’s Fiesta Beef     By Logan Wedum

 

1-pound ground beef

¾ cup chopped onion

3 tablespoons chopped green pepper

1-16 oz. can of diced tomatoes

1-15 ½ oz. can of red kidney beans

½ cup water

½ cup quick cooking brown rice

2-½ teaspoons chili powder

1-teaspoon cumin

½ teaspoon garlic powder

1 ½ teaspoon salt

½ cup shredded Fiesta cheese

 

In a Dutch oven cook ground beef, green pepper and onion until meat is browned and the green pepper and onion are tender.  If needed, drain off the excess fat.  Stir in undrained diced tomatoes, undrained kidney beans, uncooked brown rice, chili powder, cumin, garlic powder, water, and salt.  Bring to a boil; reduce heat.  Simmer covered for 15 minutes, stirring occasionally.  When done, place in serving dish and top with cheese.  Sprinkle corn chips around edge.  Serves 4-6

Serve with corn chips or “scoops” type tortilla chips, sour cream, black olives and salsa.

 

Hutspot                        By Megan Varner

 

Ingredients

5 small (but thick) sirloin steaks

Margarine or butter

4 large carrots

1 white onion

6 potatoes

2 cans of green beans

Dutch applesauce

White pepper, salt, and nutmeg

 

Procedure:

Cut potatoes and put on stove to boil.  While potatoes are boiling, cube the carrots and add them to the potatoes. Now cube the onion and also add that to the boiling potatoes and carrots, let boil or 10 minutes-or until done. When done drain well.  Mash the vegetables together but leave slightly lumpy.  Add white pepper to taste.  Put green beans into a pan and set on low.  While veggies are cooking, in a separate pan at medium heat, add ¾ to 1 lb. (depending on the depth of your pan) of margarine.  Score and salt sirloin and add to the new pan, Fry for 2-4 minutes on each side, or until desired doneness. Set meat aside and add ½- ¾   cup water to the left over butter and meat juices.  Stir well scraping the bottom of the pan.  Put large scoop of veggies on plate with steak.  Pour jus over the top.  Serve with applesauce.

Asian Beef and Noodles         by Megan Bernhardt

 

1-pound ground beef

2 packages (3 ounces each) Oriental ramen noodles, crumbled

2-1/2 cups water

2 cups frozen broccoli stir-fry vegetable blend

¼ teaspoon ground ginger

2 tablespoons thinly sliced green onion

 

In a large skillet, cook beef over medium heat for 4-5 minutes or until no longer pink: drain.  Add the contents of one ramen noodle flavoring packet; stir until dissolved.  Remove beef and keep warm.  In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet.  Bring to a boil.  Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan; cook for 2-3 minutes or until heated through.  Stir in onion.  Yield: 4 servings.

 

Marinated Beef on a Stick    By Maria Bernhardt

 

1 pound top sirloin steak             2 Tbsp. red wine vinegar

½ cup soy sauce                          1 clove garlic, minced

2 tsp. salad oil                               ¼ tsp. pepper

2 Tbsp. honey                               ½ tsp. ginger

 

 

Cut steak into ¼ inch thick slices each about 4 inches long.  In a bowl combine       meat and other ingredients.  Mix well.  Cover and refrigerate 1-2 hours. Lift meat from bowl.  Weave strips on to thin skewers.  Broil for 5-10 min. brushing often with marinade until meat is browned.

 

 

Pecan Encrusted Rib Eyes     by Andy Poitra

 

1-cup pecans                      Montreal steak seasoning

1 tsp. cayenne pepper         1 Tbsp. chili oil

½ tsp. chili powder           1 Tbsp. sesame oil

2 Tbsp. melted butter         

1 tsp. crushed red pepper    4 small rib eye steaks

2 large cloves garlic

                                         

Put pecans in bowl.  Add first three spices to melted butter and pour over pecans.  Stir to coat well and place pecans in over at 325 degrees for 8 minutes.  Cool completely.  Grind spiced pecans with 2 large cloves of garlic in mini grind until small pieces not to a paste.  Rub steak front and back with oil mixture. Season steaks with steak seasoning.  Rub both sides of steaks with ground pecans.  Heat a heavy cast iron pan and then add tbsp. olive oil.  Sear steaks in pan on both sides. Place steaks in oven at 350 degree for 30 minutes.  Serve with ¼ cup wasabi mayonnaise mixed with 1 Tbsp. lemon jucie pouring a little over top of steaks and serving remainder on the side. Garnish with cilantro.