Recipes
Premium Angus makes for premium meals
Certain seasons are well-suited to particular cuts, cooking methods and flavors. These featured recipes have at least one thing in common, though, aside from premium AngusPride® beef – they're all exceptionally delicious. Pick one, and create a meal they'll surely envy.
East Meets West Steak Salad
Rating
Ingredients
2 beef shoulder center (ranch) steaks, cut 1-inch thick (about 8 ounces each)
¾ cup prepared regular or reduced-fat Asian-style dressing, divided
1 package (1 pound) coleslaw mix
1 cup snow peas, trimmed and cut diagonally in half, or ¾ cup frozen shelled edamame, defrosted
¼ cup chopped honey-roasted peanuts, or toasted slivered almonds
¾ cup prepared regular or reduced-fat Asian-style dressing, divided
1 package (1 pound) coleslaw mix
1 cup snow peas, trimmed and cut diagonally in half, or ¾ cup frozen shelled edamame, defrosted
¼ cup chopped honey-roasted peanuts, or toasted slivered almonds
Instructions
1. Place steaks and ¼ cup dressing in resealable plastic bag and turn steaks to coat. Close bag securely, and marinate in refrigerator 15 minutes to 2 hours. 2. Remove steaks from marinade, and discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium-rare to medium doneness, turning occasionally. 3. Carve steaks into thin slices and season with salt and pepper, as desired. Toss coleslaw mix, edamame and nuts with remaining ½ cup dressing in large bowl until well coated. Add beef, and toss to combine.
Photo and recipe courtesy of The Beef Checkoff.