Beef Recipes:

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Marinated Skirt Steak Fajitas	Beef Fajitas - Grilled Marinated Skirt Steak
Tri Tip Roast Supper	Lime 'N Pepper Tri-Tip
Beefy Potato Salad with Green Bean	Grilled Stuffed Meat Loaf

Marinated Skirt Steak Fajitas

1 lb trimmed skirt steak	Juice of one lime
2 tablespoons vegetable oil	Accompaniments:
2 garlic cloves	Twelve 7-inch flour tortillas, warmed
1/2 teaspoon ground cumin	Salsa
1/2 jalapeno, seeded	Sour Cream
1/4 cup cilantro leaves	Sliced red onions
Salt and freshly ground pepper	Lime wedges

In a food processor or blender combine the lime juice, oil, garlic, cumin, jalapeno and cilantro leaves and process until pureed. Alternatively, combine the lime juice and oil in a bowl. Finely chop together the garlic, cumin, jalapeno and cilantro and whisk into the juice and oil mixture. Pour the mixture over the steak and allow to marinate for 30 minutes.
Preheat charcoal grill or stovetop grill pan. Season the steak with salt and pepper. Grill the steak for 2 to 3 minutes per side or until cooked to desired degree of doneness. Transfer the steak to a cutting surface and allow to stand for 5 to 8 minutes. Cut steak across the grain into thin slices or chop into 1/2-inch pieces. Serve immediately with warm tortillas and accompaniments.

Beef Fajitas - Grilled Marinated Skirt Steak

2 lbs skirt steak, trimmed and cut into large pieces to fit on a grill or in a ridged grill pan	3 assorted colored bell peppers, sliced thin
4 garlic cloves, minced and mashed to a paste with 1 tsp salt	1 large red onion, sliced thin
1/4 cup fresh lime juice	1/4 cup fresh cilantro sprigs
1-1/2 tsp ground cumin	12 (7- to 8-inch) flour tortillas, warmed
2 Tbsp. olive oil	Guacamole, tomato salsa, and sour cream as sides.

Instructions:

In a large, heavy-duty freezer ziptop bag, combine garlic paste, lime juice, cumin, and olive oil. Seal and shake to combine. Place skirt steak, bell peppers, onion, and cilantro sprigs into the bag, squeeze out the air, and turn to coat the meat, distributing vegetables evenly. Refrigerate at least two hours or overnight to allow marinade to penetrate.
Preheat the gas or charcoal grill to high heat.
While grill is heating, remove skirt steak from marinade to a platter, shaking off liquid and reserving marinade and vegetables.
Preheat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm.
Grill skirt steak over high heat quickly until medium rare, about 2 minutes per side.
Slice meat against the grain into strips and serve immediately with warm tortillas, the seared pepper vegetable mix, guacamole, salsa, and sour cream.
Notes: Fajitas may also be made with chicken breast or pork tenderloin steaks. If you like your meat spicy, add 1 minced serrano chile to the marinade. If you don't have a gas or charcoal grill, you may use a cast iron or heavy grill pan on the stove-top. It is important that the pan be very hot before quickly searing the meat.

Yield: 12 fajitas, serving 6

Tri Tip Roast Supper

1 beef tri-tip roast (approximately 2 pounds)	1/4 teaspoon ground black pepper
1 tsp dried rosemary leaves, crushed	1 tablespoon olive oil
2 cloves garlic, minced	1/2 tsp salt
2 medium sweet onions, cut into 1-inch thick wedges
2 large sweet potatoes, peeled & quartered

Instructions:

Combine rosemary, garlic, salt and pepper to form a paste. Spread half of the herb paste evenly over surface of beef tri-tip roast. Add oil to remaining herb paste and mix well.
Place vegetables in a large bowl. Pour herb-oil mixture over vegetables and sitr to coat evenly.
Place roast, fat side up, in an open roasting pan. Arrange coated vegetables around roast. Do not add water or cover. Roast in preheated 425°F oven for 35 to 40 minutes for rare to medium.
Remove roast when meat thermometer registers 135°F for rare or 155°F for medium. Allow roast to stand, tented with aluminum foil, for 10 minutes. Roast will continue to rise in temperature to reach 140°F for rare and 160°F for medium.
While roast is standing, increase oven temperature to 475°F. Continue cooking vegetables 10 minutes or until tender and lightly browned.
Carve roast across the grain into thin slices. Serve with vegetables.

Makes 8 to 10 servings

Lime 'N Pepper Tri-Tip

1 1/2 to 2 lbs. beef tri-tip, trimmed of fat	1/2 tsp. garlic powder
Marinade:	1/2 tsp. onion powder
Juice of 6 limes (approx 3/4 cup)	Rub:
1/4 cup olive oil	2 Tbsp. coarse ground black pepper
1 tsp. cumin	1 Tbsp. Kosher salt

Combine marinade ingredients. Place meat and marinade in covered glass dish or plastic bag. Refrigerate 1 1/2 to 2 hours.
Remove meat from marinade, discarding marinade. Combine rub ingredients and press into all surfaces of meat. Seasoned meat may be refrigerated for one hour to enhance flavor or grilled immediately.
Grill roast to desired doneness over medium coals for 30 - 40 minutes, turning occasionally.
Remove from heat and tent with foil for 10 minutes before carving across the grain into thin slices. Garnish with lime wedges, if desired.
Tip: Before grilling, coat rack with cooking spray or brush with oil to prevent rub from sticking

Beefy Potato Salad with Green Beans

1 lb beef top sirloin, top round, or flank steak (3/4 to 1" thick)

1/2 cup prepared vinaigrette dressing with Parmesan cheese, divided

2 Tbsp. vegetable oil, divided

3 cups frozen cut green beans

1-1/4 lb refrigerated prepared potato wedges or 4 cups leftover cooked potato wedges

Instructions:

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
Heat 1 Tbsp oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir fry for 5 minutes. Add remaining 1 Tbsp oil and potatoes; continue stir-frying 4 to 6 minutes or until potatoes and green beans are heated through and starting to brown. Remove from skillet; keep warm.
Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef.
Add remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly.
Season with salt and pepper, as desired. Serve warm.

Serves 4.

Grilled Stuffed Meat Loaf

2 cups sliced fresh mushrooms	1 medium onion, thinly sliced
1 Tbsp butter	1 egg, beaten
1/3 cup milk	Sauce:
1/2 tsp salt	1/2 cup ketchup
1/2 tsp pepper	2 Tbsp brown sugar
1 1/2 lbs ground beef	2 tsps prepared mustard
1/2 cup old-fashioned oats

Instructions:

In a large skillet, saute mushrooms and onion in butter until tender; set aside.
In a large bowl, combine the egg, milk, oats, salt, and pepper. Crumble beef over mixture and mix well.
On a large piece of heavy-duty foil, pat beef mixture into a 12" x 8" rectangle; Spoon mushroom mixture to within 1" of edges. Roll up jelly style, starting with a short side and peelling foil away while rolling. Seal seam and ends. Discard the foil.
Prepare grill for indirect heat, using a drip pan. Form a double thickness of heavy-duty foil (about 14" square); cut three slits in foil. Place meatloaf on foil; place on the grill rack over drip pan.
Grill, covered, over indirect heat for 35 minutes. Combine sauce ingredients; brush over loaf. Grill 15 - 20 minutes longer or until meat is no longer pink and a meat thermometer reads 160f. Let stand 15 minutes before slicing.

Serves 8.

Goes great with grilled corn on the cob!

Beefy Potato Salad with Green Beans

(from The Utah Cattleman June '08)

1 lb beef top sirloin, top round, or flank steak (3/4 to 1" thick)

1/2 cup prepared vinaigrette dressing with Parmesan cheese, divided

2 Tbsp. vegetable oil, divided

3 cups frozen cut green beans

1-1/4 lb refrigerated prepared potato wedges or 4 cups leftover cooked potato wedges

Instructions:

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
Heat 1 Tbsp oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir fry for 5 minutes. Add remaining 1 Tbsp oil and potatoes; continue stir-frying 4 to 6 minutes or until potatoes and green beans are heated through and starting to brown. Remove from skillet; keep warm.
Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef.
Add remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly.
Season with salt and pepper, as desired. Serve warm.

Serves 4.