Tag: beef

The tri-tip is a cut of beef from the bottom sirloin primal cut.

Often labeled “Santa Maria steak”, the roast is most popular in the Central Coast of California and Central Valley regions of California, and has begun to enjoy increasing favor elsewhere for its full flavor, lower fat content, and comparatively lower cost.

Here’s a recipe for tri-tip with an Oregon-inspired herb rub:

Grilled Tri-Tip with Oregon Herb Rub

• 1 tablespoon salt
• 1 ½ teaspoons garlic salt
• ½ teaspoon celery salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• ¼ teaspoon dried dill
• ¼ teaspoon dried sage
• ¼ teaspoon crushed dried rosemary
• 1 (2 ½ pound) beef tri-tip roast

Directions

1. Mix together the salt, garlic salt, celery salt, black pepper, onion powder, paprika, dill, sage, and rosemary in a bowl. Store in an airtight container at room temperature until ready to use.
2. Use a damp towel to lightly moisten the roast with water, then pat with the prepared rub. Refrigerate for a minimum of 2 hours, up to overnight, for the flavors to fully come together.
3. Preheat an outdoor grill for high heat and lightly oil grate.
4. Place the roast onto the preheated grill and quickly cook until brown on all sides to sear the meat, then remove. Reset the grill for medium-low indirect heat (if using charcoal, move coals to the outside edges of the grill pit).
5. Return the roast to the grill, and cook, turning occasionally, until the desired degree of doneness has been reached, about 1 ½ hours for medium-well. Remove from the grill and cover with aluminum foil. Allow to rest for 10 minutes before carving across the grain in thin slices to serve.

Pair with a Chico- California made Sierra Nevada Pale Ale to do dinner tonight the West Coast way.

Cheers!

Enterprising ranchers in Wyoming and the western United States are raising bison as a leaner alternative to beef, and the results are delicious and good for you. Bison meat is a great source of Omega 6 and Omega 3 fatty acids, and it works great on the grill.

Here’s a bison burger recipe that calls for:

• 2 pounds ground bison (buffalo)
• 2 Tbsp finely chopped fresh sage
• 1 ½ teaspoons salt
• 2 teaspoons black pepper
• ½ onion, finely chopped
• 2 Tbsp vegetable oil
• Smoky barbecue sauce

Pair the burgers with a Zonker Stout brewed by Snake River Brewing of Jackson, Wyoming (or a Guinness stout in case the Zonker is too hard to find) to bring the tastes of the Great Plains to your own outdoor kitchen.

When we were taking a look at Oklahoma grill recipes, we know that we’d need a recipe for beef.

Historically a major route for cattle drives, today approximately 5.5 percent of American beef comes from Oklahoma.

For this week’s 50 States/Recipes/Beers, we’re serving up a recipe for sirloin steaks that are marinated in beer and brown sugar for 10-30 minutes before grilling. Beer, and dark beer in particular, makes a great marinade for steaks because it helps caramelize and brown the outside.

Here’s the complete recipe that calls for:

• 2 (16 ounce) beef sirloin steaks
• ¼ cup dark beer
• 2 tablespoons teriyaki sauce
• 2 tablespoons brown sugar
• ½ teaspoon seasoned salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

As for the dark beer called for, consider Miner Mishap by Krebs, Oklahoma brewer Choc Beer Company, or another dark beer you enjoy. (Cook only with beers you enjoy!)

Cheers and happy grilling!

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The New Mexico version of 50 States/Recipes/Beers features the green chile cheeseburger…

When you think of New Mexico foods, most people think of the green chile, and more specifically, the Hatch chile variety that is grown in the Hatch Valley, an area stretching north and south along the Rio Grande river from Arrey, New Mexico in the north to Tonuco Mountain to the south of Hatch, New Mexico.

Bring some southwest heat to your outdoor kitchen with this recipe for New Mexico Hatch Chile Cheeseburgers, and you won’t hear anybody complain about “boring” cheeseburgers.

And here’s a recommendation on a beer that can stand and deliver next to the intensity of the chile, Happy Camper IPA from Santa Fe Brewing Company.

And someday, you may find yourself on Route 66, on the Green Chile Cheeseburger Trail…

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To represent The Grand Canyon state, try out this chile beer marinade for beef kabobs…

If you live near Cave Creek, Arizona, you can buy Chili Beer. (World Market also stocks this brew in some of its locations.)

If you can find it, it will save you from buying a jalapeno for today’s recipe.

If you can’t find it, don’t worry, just grab your own favorite beer, and mix the following:

• 1 tablespoon dry mustard
• 1 bottle chili sauce
• ½ cup chopped onion
• your favorite hot sauce
• a 12 ounce bottle of your favorite beer
• 3-4 cloves chopped garlic
• 1 chopped Jalapeno pepper

Mix together and marinate 2 pounds of of kabob sized pieces of top round steak in the mixture for several hours in the refrigerator.

Cut bell peppers, and onions into kabob sized pieces and spear along with the beef on bamboo or metal skewers.  Grill on direct heat 5 to 7 minutes on each side.

You can feel the heat of Arizona with this kabob marinade recipe- it’s perfect for embracing the final days of summer.

As a dessert for this meal, why not try to recreate the Oatmeal Stout Shake made by Four Peaks Brewery of Tempe, Arizona.

Here’s the description of the shake from Phoenix Magazine:

To create this creamy concoction, bartenders blend 10 ounces of French vanilla ice cream with 6 ounces of their house-made Oatmeal Stout, which is made with chocolate malt. They pour it into a frosted pint glass trickled along the inside with chocolate syrup, and top it with whipped cream and crumbled Oreos.

You could substitute any stout beer to approximate the Four Peaks own Oatmeal Stout, and plan your trip to Tempe, Arizona someday to try the real thing.

Cheers and happy grilling!