Here are a few tried and true beef recipe favorites. Nothing too complicated, but the end results….are nothing short of extraordinary. Check back each month for new featured recipes. For more great beef recipes visit www.sdbeef.org or www.beefitswhatsfordinner.com.

Join Our e-Mail List Sign up now to receive our e-newsletters that feature new recipes or the latest news from Marshall John's Beef.

Ribeye, Strip and Sirloin Steaks
Carne Asada
Fiesta Beef Ribeye Steaks
Beef Sirloin Pasta Portobello
Beef Tenderloin with Easy Cranberry Balsamic Sauce

Roasts
Peppery Beef Tri-Tip with Skewered Vegetables
Beef Tri-Tip with Rosemary-Garlic Vegetables
Beef Roast with Green Beans & Onions
Beef Pot Roast with Maple Sweet Potatoes and Cider Gravy

Ground Beef
Ranch Burgers
Basic Meatloaf
Grilled Steak & Asparagus
Beef Stir-Fry with Green Beans
Mediterranean Steak & Pasta with Tomato-Olive Sauce
Teriyaki-Marinated Beef Steak
Hungarian Beef Round Steak & Spaetzle
Herb-Marinated Chuck Steak
London Broil

Fajitas and Wraps
Flank Steak Fajita 
Classic Fajitas
East West Flank Steak Wrap

Rubs and Marinades
The Marshall John’s™ Beef Rub
Ranch Rub
Guide to Beef Marinades
Recipes for Marinades

1. Combine cumin and garlic; press evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.
3. Squeeze juice from 1 lime wedge over each steak. Carve steaks into thin slices. Serve with guacamole; garnish with lime wedges, if desired.

Fiesta Beef Ribeye Steaks

Total preparation and cooking time: 30 minutes

4 beef ribeye steaks, cut 3/4 inch thick (2 lbs.)
2 tablespoons fresh lime juice
1/2 cup shredded Colby or Monterey Jack cheese
8 medium flour tortillas, warmed
1 cup prepared salsa Instructions:

1. Sprinkle beef steaks with lime juice. Place steaks on grid over medium, ash-covered coals. Grill ribeye steaks, uncovered, 6 to 8 minutes (top loin steaks 10 to 12 minutes) for medium rare to medium doneness, turning occasionally.
2. Top steaks with cheese. Serve with tortillas and salsa.

Beef Sirloin Pasta Portobello

1. Cook pasta according to package directions; drain. Keep warm.
2. Meanwhile trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
3. In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.
4. Place pasta on large deep oval platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired. Garnish with basil sprigs and bell pepper rings.

Beef Tenderloin with Easy Cranberry Balsamic Sauce

1. Heat oven to 425°F. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.
5. Carve roast into slices; serve with sauce.

1. Combine seasoning ingredients. Mix 1 teaspoon with dressing. Press remaining seasoning onto beef roast. Alternately thread vegetables onto 12-inch metal skewers; brush with dressing.
2. Place roast on grid over medium, ash-covered coals. Grill, uncovered, 35 to 45 minutes for medium rare to medium doneness, turning occasionally. Grill vegetables 20 to 25 minutes or until tender, turning occasionally.
3. Remove roast when instant-read thermometer registers 140°F for medium rare; 155°F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145°F for medium rare; 160°F for medium.) Carve across the grain into thin slices. Serve with vegetables.

1. Heat oven to 425°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
2. Place roast on rack in shallow roasting pan. Place vegetables on rack around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness.
3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer to board; tent with foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile increase oven temperature to 475°F. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.

1. Heat oven to 325°F. Combine garlic and pepper; press onto beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 2 hours for medium rare; 2-1/2 hours for medium doneness.
2. Cook bacon in large skillet until crisp; remove bacon. Pour off all but 2 tablespoons drippings. Add onions; cook over medium-low heat 35 to 40 minutes or until very soft, stirring occasionally. Stir in vinegar and sugar. Cook over medium-high heat 1 to 2 minutes or until liquid is evaporated. Add beans and bacon. Season with salt and pepper.
3. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Tent with foil. Let stand 20 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare; 160°F for medium.)
4. Remove rack from pan; stir in gravy, Worcestershire sauce and 1/4 cup water. Cook and stir over medium-low heat 3 to 5 minutes or until bubbly. Carve roast. Serve with sauce and vegetables.
   Makes 6 to 8 servings.  

1. Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Remove pot roast; pour off drippings and season with 1 teaspoon salt and 1/2 teaspoon pepper.
2. Add onion and thyme to stockpot; cook and stir 3 to 5 minutes or until onion is tender. Add broth and cider; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Return pot roast to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 hours.
3. Add sweet potatoes and garlic to stockpot; continue simmering, covered, 30 minutes or until sweet potatoes and pot roast are fork-tender.
4. Remove pot roast; keep warm. Remove sweet potatoes and garlic with slotted spoon to large bowl, leaving cooking liquid in stockpot.
5. Add maple syrup, ginger, remaining 3/4 teaspoon salt and 1/4 teaspoon pepper to sweet potatoes. Beat until sweet potatoes and garlic are mashed and smooth; keep warm.
6. Skim fat from cooking liquid; stir in cornstarch mixture. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
7. Carve pot roast into slices; serve with mashed sweet potatoes and gravy.

1. Lightly shape ground beef into four 3/4-inch thick patties. Press Ranch Rub onto patties.
2. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally.
3. Serve in buns with dressing, onions, lettuce and tomato.

1. Chop 4 onion wedges; combine with marinade ingredients. Marinate beef steak in marinade in refrigerator 6 hours or as long as overnight.
2. Thread remaining onion wedges onto two 12-inch metal skewers.
3. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Place kabobs and asparagus around steak. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. (Grill top round steak, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally.) (Do not overcook.) Grill vegetables 9 to 12 minutes or until crisp-tender, turning occasionally.
4. Remove onions from skewers; toss with asparagus and 3 Tbsp vinaigrette. Carve steak; season with salt and pepper. Serve with vegetables.

1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup dressing and garlic in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
2. Heat large nonstick skillet over medium-high heat until hot. Add green beans and remaining 1/4 cup dressing; stir-fry 5 to 7 minutes or until crisp-tender. Remove from skillet; season with salt, as desired. Set aside.
3. Remove beef from marinade; discard marinade. Add 1/2 of beef to same skillet; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
4. Return green beans and beef to skillet; cook and stir 1 to 2 minutes or until heated through. Garnish with sesame seeds. Serve with rice, if desired.

1. Cook fettuccine according to package directions; drain and keep warm.
2. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 11 to 13 minutes for medium rare doneness, turning twice. (Do not overcook.) Remove from skillet; keep warm.
3. Combine pasta sauce and oregano in same skillet; heat until hot. Return steaks to skillet; turn to coat with sauce. Place steaks on fettuccine; spoon sauce over all. Sprinkle steaks with cheese, allowing cheese to melt. Sprinkle with parsley.

Makes 4 servings.

---

1. Combine teriyaki sauce, sherry and ginger in small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 25 to 28 minutes for medium rare doneness, turning occasionally. Remove; let stand 10 minutes. Carve into thin slices.
   Makes 6 to 8 servings.
   
   Cook’s Tip: To broil, place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 27 to 29 minutes for medium rare doneness, turning once.  

Hungarian Beef Round Steak & Spaetzle

Ingredients

1. Cut beef steak into 6 pieces. Combine 2 tablespoons flour, salt and pepper. Lightly coat beef with flour mixture.
2. Heat oil in large nonstick skillet over medium heat until hot. Brown beef in batches. Pour off drippings.
3. Return beef to skillet. Add broth and paprika; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add onions; continue cooking, covered, 30 to 45 minutes or until beef is fork-tender. Remove beef and onions; keep warm.
4. Remove cooking liquid; skim fat. Return 2-1/2 cups liquid to skillet; whisk in flour mixture. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; whisk in sour cream. Serve with beef, onions and spaetzle.

1. Combine marinade ingredients. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 to 8 hours or as long as overnight, turning occasionally.
2. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat. Broil steak 16 to 18 minutes for medium rare to medium doneness, turning once.
3. Carve steak into thin slices.

1. Chop 4 of the onion wedges. Combine marinade ingredients and chopped onion in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Thread remaining 12 onion wedges onto two 12-inch metal skewers.
3. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange onion kabobs and asparagus on grid around steak. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness), turning occasionally. Grill vegetables 9 to 12 minutes or until crisp-tender, turning occasionally.
4. Remove onions from skewers. Toss onions and asparagus with 3 tablespoons vinaigrette. Carve flank steak across the grain into thin slices. (Carve top round steak crosswise into thin slices.) Season with salt and pepper, as desired. Serve with vegetables.

1. 1. Combine marinade ingredients and 1/4 cup water. Marinate beef steak in marinade in refrigerator 6 hours or as long as overnight.
2. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Place onions and peppers around steak. Grill flank steak, uncovered, 17 to 21 minutes (skirt steak 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Grill vegetables 13 to 16 minutes or until crisp-tender, turning occasionally.
3. Carve steak. Cut peppers into strips; chop onions. Layer beef and vegetables on tortillas; season with salt and pepper. Serve with guacamole.

1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange onions and bell peppers around steak. Grill flank steak, uncovered, 17 to 21 minutes (skirt steak 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Grill vegetables 13 to 16 minutes or until crisp-tender, turning occasionally.
3. Carve flank steak lengthwise in half, then crosswise into thin slices. (Carve skirt steak diagonally across the grain into thin slices.) Cut bell peppers into 1/2-inch strips; coarsely chop onions. Place steak slices on tortillas; top with vegetables. Season with salt and pepper, as desired. Serve with guacamole, if desired.

1. In large bowl, combine dressing ingredients; whisk until blended. Place beef steak in plastic bag; add 3/4 of dressing, turning to coat. Close bag securely and marinate in refrigerator 10 minutes.
2. Meanwhile add coleslaw mix, 1/2 cup green onions, 1/8 teaspoon salt and dash of pepper to remaining 1/4 of dressing in bowl; toss. Set aside. Wrap tortillas in aluminum foil.
3. Remove steak from dressing; discard dressing. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning once. A few minutes before steak is done, place tortilla packet on grid near edge of grill to heat.
4. Remove steak from grill; let rest 2 to 3 minutes. Season steak with salt and pepper, as desired; carve diagonally into thin slices.
5. To assemble, layer an equal amount of beef, coleslaw mixture and the 1/3 cup peanuts down center of each tortilla. Fold bottom edge of tortilla up over filling. Fold right and left sides to center, overlapping edges. Garnish with green onion and peanuts, if desired.

1. Combine all ingredients. Store in airtight container. Shake before using.

1. Use a moist heat cooking method (braising or cooking in liquid).
2. Marinate before using a dry heat cooking method (grilling, stir-frying, pan-frying, etc.)

• Marinate in the refrigerator, NEVER at room temperature.
• Marinate in a food-safe plastic bag or glass utility dish.
• Turn meat occasionally during marinating so that all sides are equally exposed to marinade.
• Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef. (Listed recipes will yield approx. 1/2 cup)

• For Flavor only, marinate for 15 min. to 2 hrs.
• For Tenderizing, marinate at least 6 hours.
• Marinating longer than 24 hours can result in a mushy surface texture

• f a marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding the beef.
• Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce.
• Never save and reuse a marinade.