State Beef Cook-Off 2016 Winners
"Classic American Beef"
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Carol Bartholomew "Red, White & Blue Steak Salad"
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State Beef Cook-Off Winners 2014
"Fall Favorites"
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Virginia Bobzin had the winning recipe of “East Meets Tex-Mex Steak Stir Fry”.
click this link for the recipe Carol Bartholomew’s “Fall Favorite Beef Medley” won second place, click this link for the recipe Nancy Evans’s “Easy Stew with a Crunch” won third place, click this link for the recipe Tiffany Schoenfeld’s “Pumpkin Spice Steak and Potatoes” won fourth, and click this link for the recipe Naomi Kress’ “Beefy Fall Pancakes” won fifth. Click this link for the recipe |
Congratulations 2013 Winners
1st Place Linda Hopkins w/Glazed Beef Fiesta Salad
2nd Place Nancy Evans w/Mini Fiesta Meat Rolls
3rd Place Denese Tate w/Fiesta Beef Breakfast Burrito
4th Place Tiffany Schoenfeld w/Steak Milanese and Egg Breakfast
5th Place Naomi Kress w/Beef Enchilada Dip
6th Place Jeanine Anderson w/Firecracker Steak Tacos
1st Place Linda Hopkins Glazed Beef Fiesta Salad
Serves~4 Prep Time~15 minutes Cooking time~15-20 minutes
1 lb. Beef Flat Iron, Flank or Skirt steak
2 cups Baja Chipotle Lime Juice Marinade (or other Marinade of your choice)
1 can Dr. Pepper
2 ears Fresh Corn or 1½ cups frozen corn ~ thawed
1 head Romaine Lettuce ~ chopped~ about 6 cups
2 Medium Tomatoes ~ chopped ~ about 1 cup
1 Red Onion ~ cut in half and thinly sliced
1 Orange or Red Bell Pepper ~ thinly sliced
1 can Black Beans ~ drained and rinsed
Cilantro Ranch, Cheddar Chipotle, Catalina, or your favorite salad dressing
Place Steak in 1 gallon plastic bag with Marinate and ½ can of Dr Pepper and place in refrigerator. Marinate for at least 2 hours or overnight.
Pour other 1/2 can of Dr Pepper into 10 oz glass filled with ice. Sit down, relax and sip away. J
Heat grill or grill pan on medium high heat. Place steak on lightly greased hot grill, or grill pan, and cook for 4-5 minutes on each side or until cooked to just medium about 130°. When cooked to desired doneness remove steak from grill place on platter, cover and allow to rest for 10 minutes then slice across the grain into thin slices.
While steak is cooking place corn on the grill and cook turning often for about 7 minutes. Fresh Corn can also be steamed for 4 minutes. Put corn in refrigerator to cool for 10 minutes then cut corn kernels off cob. Thaw Frozen Corn in a bowl for about 15 minutes or heat in microwave 1 minute at a time until thawed.
While steak and corn are cooking ~ Dice Tomatoes ~ Thinly Slice Red Onion and Bell Pepper ~ drain and rinse Black Beans and chop Lettuce.
Divide Lettuce evenly into 4 serving bowls. Top Lettuce with Black Beans, Corn, Onion, Diced Tomatoes, Sliced Bell Pepper, Beef slices and Dressing.
Serve with warm Corn Bread and Cold Limeade
Totally Yummy!
Serves~4 Prep Time~15 minutes Cooking time~15-20 minutes
1 lb. Beef Flat Iron, Flank or Skirt steak
2 cups Baja Chipotle Lime Juice Marinade (or other Marinade of your choice)
1 can Dr. Pepper
2 ears Fresh Corn or 1½ cups frozen corn ~ thawed
1 head Romaine Lettuce ~ chopped~ about 6 cups
2 Medium Tomatoes ~ chopped ~ about 1 cup
1 Red Onion ~ cut in half and thinly sliced
1 Orange or Red Bell Pepper ~ thinly sliced
1 can Black Beans ~ drained and rinsed
Cilantro Ranch, Cheddar Chipotle, Catalina, or your favorite salad dressing
Place Steak in 1 gallon plastic bag with Marinate and ½ can of Dr Pepper and place in refrigerator. Marinate for at least 2 hours or overnight.
Pour other 1/2 can of Dr Pepper into 10 oz glass filled with ice. Sit down, relax and sip away. J
Heat grill or grill pan on medium high heat. Place steak on lightly greased hot grill, or grill pan, and cook for 4-5 minutes on each side or until cooked to just medium about 130°. When cooked to desired doneness remove steak from grill place on platter, cover and allow to rest for 10 minutes then slice across the grain into thin slices.
While steak is cooking place corn on the grill and cook turning often for about 7 minutes. Fresh Corn can also be steamed for 4 minutes. Put corn in refrigerator to cool for 10 minutes then cut corn kernels off cob. Thaw Frozen Corn in a bowl for about 15 minutes or heat in microwave 1 minute at a time until thawed.
While steak and corn are cooking ~ Dice Tomatoes ~ Thinly Slice Red Onion and Bell Pepper ~ drain and rinse Black Beans and chop Lettuce.
Divide Lettuce evenly into 4 serving bowls. Top Lettuce with Black Beans, Corn, Onion, Diced Tomatoes, Sliced Bell Pepper, Beef slices and Dressing.
Serve with warm Corn Bread and Cold Limeade
Totally Yummy!
2nd Place Nancy Evans Mini Fiesta Meat Rolls
MINI FIESTA MEAT ROLLS with cream cheese dip
Mix together and set aside:
8 ounces softened cream cheese
1 tsp 1\4cCormick Mexican Seasoning
Marinate 1 1/2 pounds of flank steaks with 1/2 cup Habanero Sauce and 1 Tablespoon McCormick Taco
Seasoning. Spread over steaks, cover with plastic wrap and refrigerate 4 hours.
Remove steaks from refrigerator and cut into very small pieces {about 1/4 inch chunks)
Put meat along with any remaining juice into a non-stick 12 inch fry pan. Add 1 tablespoon
McCormick Taco Seasoning. Stir well. Cook covered over medium-high heat. stirring occasionallv.
Cook for about 10 minutes.
Remove from heat.
Open 12 ounce package of Won Ton skins. Place a won ton skin on cutting board and place 2
teaspoons of meat mixture across one edge of won ton skin. Roll up from meat edge to other edge (like
a jelly roll) and moisten edge with water to seal. Place on a Pam sprayed cookie sheet (11 x 16 inch)
starting at one corner. Continue until all 48 won ton skins are filled and placed on cookie sheet.
Lightly brush melted butter (1/4 cup) on top of won ton skins.
Bake in 375 degree oven for 7 to l0 minutes, or until lightly browned.
Serve on platter of shredded lettuce (3 cups) and chopped tomatoes (one cup) Set bowl of cream
cheese dip in center of serving tray.
Preparation time: 10 minutes
Cook/bake time: 20 minutes
Number of servings: 48 mini rolls or 6 to 8 servings
MINI FIESTA MEAT ROLLS with cream cheese dip
Mix together and set aside:
8 ounces softened cream cheese
1 tsp 1\4cCormick Mexican Seasoning
Marinate 1 1/2 pounds of flank steaks with 1/2 cup Habanero Sauce and 1 Tablespoon McCormick Taco
Seasoning. Spread over steaks, cover with plastic wrap and refrigerate 4 hours.
Remove steaks from refrigerator and cut into very small pieces {about 1/4 inch chunks)
Put meat along with any remaining juice into a non-stick 12 inch fry pan. Add 1 tablespoon
McCormick Taco Seasoning. Stir well. Cook covered over medium-high heat. stirring occasionallv.
Cook for about 10 minutes.
Remove from heat.
Open 12 ounce package of Won Ton skins. Place a won ton skin on cutting board and place 2
teaspoons of meat mixture across one edge of won ton skin. Roll up from meat edge to other edge (like
a jelly roll) and moisten edge with water to seal. Place on a Pam sprayed cookie sheet (11 x 16 inch)
starting at one corner. Continue until all 48 won ton skins are filled and placed on cookie sheet.
Lightly brush melted butter (1/4 cup) on top of won ton skins.
Bake in 375 degree oven for 7 to l0 minutes, or until lightly browned.
Serve on platter of shredded lettuce (3 cups) and chopped tomatoes (one cup) Set bowl of cream
cheese dip in center of serving tray.
Preparation time: 10 minutes
Cook/bake time: 20 minutes
Number of servings: 48 mini rolls or 6 to 8 servings
3rd Place Denese Tate Fiesta Beef Breakfast Burrito
For the Labor Day breakfast, serve up a great breakfast outdoors with Fiesta Beef. Burritos. We love having an outdoor breakfast, and family games afterward for Labor Day. It is a great way to say goodbye to summer and celebrate the change of seasons.
This dish can be used as a filling for tostados, to go with chips, wrapped in wheat or flour tortillas. This can be prepared on an outdoor grill.
1 lb round steak, cut in thin slices
¾ c apple juice
2 green chili peppers, chopped
1 TBS olive oil
1 TBS fresh sage, chopped or 1 ½ tsp dried
2 medium sized sweet tomatoes chopped
1 TBS rosemary
2 medium tart apples diced
2 medium potatoes, cubed
Serve with toasted fresh wheat tortillas, or white tortillas, or as a stand alone main dish
Prepare meat 24 hours in advance: Cut round steak into thin slices. Place apple juice in airtight container and add sliced round steak for marinating. Marinate for about 24 hours.
Thirty minutes before serving: Heat heavy skillet and add olive oil. Remove meat from marinade and add one piece at a time to hot oil. Add chopped green chili, tomatoes and rosemary. Add apples and potatoes. Turn meat veggies/fruit when brown. Make sure meat and potatoes are cooked through.
For the Labor Day breakfast, serve up a great breakfast outdoors with Fiesta Beef. Burritos. We love having an outdoor breakfast, and family games afterward for Labor Day. It is a great way to say goodbye to summer and celebrate the change of seasons.
This dish can be used as a filling for tostados, to go with chips, wrapped in wheat or flour tortillas. This can be prepared on an outdoor grill.
1 lb round steak, cut in thin slices
¾ c apple juice
2 green chili peppers, chopped
1 TBS olive oil
1 TBS fresh sage, chopped or 1 ½ tsp dried
2 medium sized sweet tomatoes chopped
1 TBS rosemary
2 medium tart apples diced
2 medium potatoes, cubed
Serve with toasted fresh wheat tortillas, or white tortillas, or as a stand alone main dish
Prepare meat 24 hours in advance: Cut round steak into thin slices. Place apple juice in airtight container and add sliced round steak for marinating. Marinate for about 24 hours.
Thirty minutes before serving: Heat heavy skillet and add olive oil. Remove meat from marinade and add one piece at a time to hot oil. Add chopped green chili, tomatoes and rosemary. Add apples and potatoes. Turn meat veggies/fruit when brown. Make sure meat and potatoes are cooked through.
4th Place Tiffany Schoenfeld Steak Milanese and Egg Breakfast
2 pounds top round steak
8-10 Eggs 3 cups breadcrumbs
:: Tomatoes
6 Jalapenos
1 garlic clove
1 container fresh pica de gallo (or homemade)
1 jar tomatillo dressing (or homemade)
I cup fresh parmesan cheese
Salt
Pepper
3 Tbsp. Vegetable Oil
Cut round steak into 6 to 8 pieces and pound out meat until thin, salt and pepper them and rub it in,
Place in refrigerator overnight. Beat 2 of the eggs in medium size mixing bowl until well beaten.
Place breadcrumbs, garlic, 2 chopped jalapenos, and parmesan cheese together in a cake pan dish big
enough to place steaks into.
Take steaks one at a time: add to egg mixture, coat well then place in breadcrumb mixture and coat well
again. Place in 16" frying pan with heated oil and cook each side for 2-4 minutes, (until browned.)
Place cooked steaks into a 250 degree oven on a cookie sheet to keep warm while cooking the eggs.
Fry the remaining eggs with salt and pepper in pan until yolk is hardened, or you can leave it a soft
yolk (it should be your preference). Take the steaks out of the oven and place on plate, then add an egg
on top of each steak. Place a sliced tomato on top of each egg. Place 2 T. of the fresh pico on top of
the tomato and generously put the tomatillo dressing on top. Then place 3-4 slices of fresh jalapenos
on top of the dressing. Serve and enjoy:
Servings: 6 - 8
Prep Time: Brine overnight in salt and pepper.
Cook Time: 20-25 minutes
2 pounds top round steak
8-10 Eggs 3 cups breadcrumbs
:: Tomatoes
6 Jalapenos
1 garlic clove
1 container fresh pica de gallo (or homemade)
1 jar tomatillo dressing (or homemade)
I cup fresh parmesan cheese
Salt
Pepper
3 Tbsp. Vegetable Oil
Cut round steak into 6 to 8 pieces and pound out meat until thin, salt and pepper them and rub it in,
Place in refrigerator overnight. Beat 2 of the eggs in medium size mixing bowl until well beaten.
Place breadcrumbs, garlic, 2 chopped jalapenos, and parmesan cheese together in a cake pan dish big
enough to place steaks into.
Take steaks one at a time: add to egg mixture, coat well then place in breadcrumb mixture and coat well
again. Place in 16" frying pan with heated oil and cook each side for 2-4 minutes, (until browned.)
Place cooked steaks into a 250 degree oven on a cookie sheet to keep warm while cooking the eggs.
Fry the remaining eggs with salt and pepper in pan until yolk is hardened, or you can leave it a soft
yolk (it should be your preference). Take the steaks out of the oven and place on plate, then add an egg
on top of each steak. Place a sliced tomato on top of each egg. Place 2 T. of the fresh pico on top of
the tomato and generously put the tomatillo dressing on top. Then place 3-4 slices of fresh jalapenos
on top of the dressing. Serve and enjoy:
Servings: 6 - 8
Prep Time: Brine overnight in salt and pepper.
Cook Time: 20-25 minutes
5th Place Naomi Kress Beef Enchilada Dip
1 lb. shaved top sirloin, cut into bite size pieces
1 tablespoon oil
2 cups milk
1/3 cup flour
4 tablespoons taco seasoning
1-10 oz. can original Ro-tel diced tomatoes and green chilies
1-15 oz. can black beans, drained and rinsed
1½ cups Colby Jack cheese, grated
Tortilla chips
Shredded lettuce
Heat electric skillet to 350 degrees. Put in 1 tablespoon oil with top sirloin. Stir fry for about 3 minutes until brown. Remove meat from pan. Put milk, flour, taco seasoning, and Ro-tel in skillet and stir constantly until smooth and thick. Next add beans and heat through. Salt and pepper to taste. Top with cheese and serve with chips and lettuce. Serves 6.
Preparation and cook time: 20 minutes.
1 lb. shaved top sirloin, cut into bite size pieces
1 tablespoon oil
2 cups milk
1/3 cup flour
4 tablespoons taco seasoning
1-10 oz. can original Ro-tel diced tomatoes and green chilies
1-15 oz. can black beans, drained and rinsed
1½ cups Colby Jack cheese, grated
Tortilla chips
Shredded lettuce
Heat electric skillet to 350 degrees. Put in 1 tablespoon oil with top sirloin. Stir fry for about 3 minutes until brown. Remove meat from pan. Put milk, flour, taco seasoning, and Ro-tel in skillet and stir constantly until smooth and thick. Next add beans and heat through. Salt and pepper to taste. Top with cheese and serve with chips and lettuce. Serves 6.
Preparation and cook time: 20 minutes.
6th Place Jeanine Anderson Firecracker Steak Tacos
