EAU CLAIRE, Wis. (WEAU)— The Wisconsin Beef Council has new beef recipes certified by the American Heart Association.
Spicy Korean Beef & Cucumber Appetizer
2 beef Strip Steaks Boneless, 1 inch thick (about 1 pound)
1/2 cup reduced-fat cream cheese, softened
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro leaves
1 teaspoon reduced-sodium soy sauce
1 seedless cucumber, sliced 1/8 inch thick (18 to 24 slices)
1/4 cup Korean red chili sauce (Gochujang)
1/4 cup unseasoned rice vinegar
1 tablespoon honey
1/2 teaspoon garlic powder
Micro greens, chopped kimchi, chopped roasted peanuts, toasted sesame seeds, shredded carrots, chopped cilantro, sliced scallions
1.Combine cream cheese, green onion, cilantro and soy sauce in small bowl. Cover and refrigerate.
2.Combine gochujang, vinegar, honey and garlic powder in medium bowl; set aside.
3.Place steak on grid over medium, ash-covered coals. Grill, covered 11 to 14 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
4.To assemble, top each cucumber slice with 1 teaspoon cream cheese mixture. Dice steak into bite-size pieces; toss in gochujang mixture. Top cream cheese mixture with steak. Garnish with micro greens, kimchi, peanuts, sesame seeds, cilantro and scallions, if desired.
Confetti Beef Taco Salad
1 pound Ground Beef (96% lean)
2/3 cup salsa
1/2 cup low-fat shredded Cheddar cheese
1 medium tomatoes, chopped (about one cup)
8 cups mixed salad greens
1/2 cup diced bell pepper
1/4 cup thinly sliced red onion
1.Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in salsa; cook 2 minutes. Remove skillet from heat; keep warm.
2.Line 4 plates with salad greens. Divide beef mixture among 4 plates. Top beef with cheese, tomato, pepper and onion. Garnish with olives and dressing, as desired.
Athenian Beef Meatloaf with Cucumber-Yogurt Sauce
2 pounds Ground Beef (96% lean)
1 cup soft bread crumbs
3/4 cup finely chopped onion
1/2 cup 1% low-fat milk
1 large egg
1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided
1/2 teaspoon salt
1 cup plain, low-fat Greek-style yogurt
1/2 cup diced cucumber
1.Preheat oven to 350°F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning and salt in large bowl, mixing lightly but thoroughly.
2.Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350ºF oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160°F.
3.Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Season with salt, as desired. Set aside.
4.Let stand 10 mninutes; cut into slices. Serve with cucumber-yogurt sauce.