The Beauty in the Beef

For the love of South Dakota Beef

Archive for the month “July, 2014”

Slow Cooker Steak Carnitas


The temps have been unusually cool for late July in South Dakota.  As much as I love summer and the heat, I have to admit I’ve been enjoying the fall-like weather.  It seems as though I’m not alone- the winning recipe on our Facebook poll this week was Slow Cooker Steak Tacos.  I haven’t used my slow cooker at all this summer (we grill everything!)  But, ask and you shall receive. 🙂

When I went to purchase the ingredients for this recipe, I had intensions to get Flank steak.  I noticed Flat Iron steak was on sale this week and decided to get that instead.  I have yet to use this cut in a recipe and I’m not sure why- it’s fantastic! Also known as “Top Blade steak”, the Flat Iron comes from the chuck, or shoulder region.  It is well-marbled, flavored and juicy.  This cut worked wonderfully in this recipe.  Using the natural juices of the steak, some simple spices and fresh peppers and onions is all it takes to create this flavorful and delicious meal!

Print this Recipe!
2 lbs. Flat Iron steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeño, seeded and chopped (or keep the seeds if you like the HEAT! ;))
For Spice Rub
2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
For Serving
Sliced green cabbage
Avocado, chopped
Fresh squeezed lime juice
Whole grain tortillas

1. Mix together all spices in a small bowl.  Rub the spices all over the steak- pressing in firmly.

2. Place steak in the bottom of your slow cooker.  Note: I used a liner.  Makes clean up a breeze!;)
3. Top with chopped peppers and onions.
4.Cook on low for 7-8 hours.
5. Once cooking is complete, remove vegetables and set aside.  Shred steak using two forks.  It will tear apart very easily- it’s sooo juicy and tender!
6. For serving, I combined chopped cabbage, diced avocado and tossed them in fresh lime juice.  It adds such nice texture, color and flavor. 🙂  Serve with warmed tortillas.  Yummy!!


Steak Florentine Roll-Ups

IMG_4403Let the season of garden fresh produce commence! I’m loving the colorful vegetables that are filing my family’s dinner plates.  Getting in our daily serving of veggies is never an issue during the summer! (Now, if I could only make that happen year round!)  Keep things fresh- try and experiment with new produce or use your favorites in new and creative ways! Squash is one of my family’s favorite garden vegetables because we can incorporate it in so many different recipes- not to mention the wonderful nutrition it provides! Like this recipe for Beef Zucchini Lasagna!  
I ❤ picking fresh, locally grown produce! 

Pairing your bountiful produce with the powerful protein of lean beef will provide you and your family with a wholesome, delicious and satisfying meal.  Beef’s nutrient profile is stacked, providing 10 essential nutrients in one single serving! To learn more about beef nutrition, click here. 

This recipe for Steak Florentine Roll-Ups is not only a quick and easy meal you can put together in a pinch, but it’s also a great way to incorporate those delicious garden tomatoes! Plus- they’re so pretty, which makes them great for entertaining! 🙂 

Top Round Steak Sandwich Meat 
3/4 Cup Balsamic Vinegar Dressing 
Fresh Spinach 
Fresh Tomatoes, sliced
Feta Cheese Crumbles
Toothpicks, for assembly 

1. Place steaks into a food safe plastic bag and add 3/4 Cup balsamic vinegar dressing.  Toss and coat evenly. Place on the bottom shelf of the refrigerator for a minimum of 3 hours, but no longer than 24 hours.  
2. Once steaks are marinated, remove from plastic bag and gently pat dry with a paper towel, removing any excess liquid that may cause smoking while grilling.
3. Preheat grill to 400°.
4. Layer spinach leaves across steaks and top with sliced tomatoes and feta cheese crumbles.

5. Starting at one end, roll steak up and secure with two toothpicks. 
6. Reduce grill heat to medium-low and cook roll-ups for 8-10 minutes.  Check internal cooking temperature with an instant read thermometer.  (Medium-Rare 145° Medium 160°)

“Ain’t nobody got time for that” Freezer Steak & Egg Breakfast Sandwiches


If you’ve been to Target or Walmart recently you’ve been pleasantly reminded that the school year is nearing.  Yes, I agree, it feels too soon!  But the truth is, it will be here before we know it.  Seeing the aisles of school supplies over the weekend is what inspired my blog recipe for today.  As soon as the school year begins it seems as though someone pushes the fast-forward button on life and things move at a much faster pace.  Dropping off one kiddo at a game or recital and picking up another from practice or daycare- it’s not an easy job!  Trying to get a wholesome and quality breakfast on the table in the morning before school isn’t always easy either.  These “Ain’t nobody got time for that” freezer steak and egg breakfast sandwiches should help with that! 🙂  Pop in the microwave for a few minutes and you have a protein packed breakfast to fuel you and your family through the morning!  You can even take them to-go while on your commute to school or work!

…Everybody has time for that. 😉

6 eggs
1/3 Cup milk
Dash salt and pepper
Shredded cheese
1 package frozen vegetable blend
Tyson Grilled and Ready sliced steak strips
5 Grain Fold its

1. Whisk together eggs, milk, salt and pepper.  Scramble in a skillet over medium heat.  Top with shredded cheese and cover. Remove from heat and set aside.
2. Add frozen vegetable blend and steak strips to a skillet.  Heat until thawed, stirring periodically.
3. Meanwhile, place Foldits onto individual pieces of tin foil.
4. Add scrambled eggs and top with steak strips and vegetables.
5. Fold and wrap with foil.
6. Store sandwiches in the freezer.  To heat remove from foil, place sandwich on a damp paper towel in the microwave and heat on medium for 2-3 minutes, or until fully thawed and warmed.  You can also warm in the oven at 375° for a toasted bun.
7. Enjoy!

Caprese Sliders


It’s obvious I love to cook, but I also LOVE to entertain and host! I’m always searching for new recipes to serve my guests. Hosting during the summer is my personal favorite. You have the option to grill your food which means your kitchen stays cool, odor-free and most importantly, CLEAN! 🙂 Summer also means garden fresh ingredients to incorporate into your dishes. One of my absolute favorite go-to’s is a fresh caprese salad. It simply cannot be beat.

That’s what inspired today’s blog recipe. I wanted to share a great-tasting recipe that would be a simple fix to entertain with. That being said, I’m pretty certain your families will also enjoy a change up to your typical cheeseburgers on the grill! 😉

Clip some fresh basil leaves and if your garden is producing tomatoes, feel free to pick some and use in this recipe! (mine aren’t ready yet, so sun-dried was my alternative)

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1 lb. lean ground beef
Salt & Pepper
3/4 Cup sun-dried tomatoes
1/4 Cup extra virgin olive oil
1 lb. fresh mozzarella cheese ball
fresh basil leaves
wheat slider buns

1. Preheat grill to 400°
2. Form ground beef into patties appropriate to the size of slider buns. Season with salt and pepper.  Reduce heat and place on grill.

3. While burgers are cooking, create sun-dried tomato puree by adding tomatoes and olive oil to a food chopper or processor and blend.
4. Slice mozzarella and add to burgers once flipped. Allow burgers to continue to cook while cheese melts and internal cooking temperature reaches 160°F (medium).
5. Add puree to the bottom of the slider bun and place the burger on the puree.  Add fresh basil and top with slider bun.
6. Enjoy!

Patriotic Beef Pinwheels


Happy Independence Day!! I look forward to the 4th of July every year- it is easily one of my favorite holidays. I hope you have a blast honoring and celebrating our great Nation by surrounding yourself with your family and friends!  
Every year I try to come up with a more creative and delicious red, white and blue inspired dish to contribute to our spread.  Thanks to Pinterest, that challenge has certainly become much easier the past few years 😉  But this year I wanted to do something that hasn’t been done.  That’s what inspired this recipe for Patriotic Beef Pinwheels.  The sweet blueberries and honey cream cheese combined with the savory roast beef and subtle crunch of pecans will make fireworks go off in your mouth! 😉 Not to mention they are a breeze to put together and they’ll add the perfect patriotic flare to your 4th of July Picnic! 

Here’s to hoping you have a safe and fun-filled weekend making memories and celebrating! 

Sun-dried Tomato Tortillas
Honey Pecan Cream Cheese Spread
Deli-Style Roast Beef
Dried Blueberries 

1. Spread a thin layer of cream cheese spread over a tortilla.

2. Layer with roast beef and top with dried blueberries.


3. Roll tightly and slice. 



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