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TODAY INTERVIEW: Wisconsin Beef Council

The Wisconsin Beef Council is out with some recipes to beef up the Cinco de Mayo festivities this weekend.
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Orange-Chipotle Skirt Steaks

Ingredients
1-1/2 pounds beef skirt steak, cut into 4 to 6-inch pieces2 medium oranges, divided2 cups chopped tomatillos (4 to 5 small to medium)1/2 cup chopped red onion2 to 3 teaspoons minced chipotle peppers in adobo sauce1/4 teaspoon ground cumin1/8 teaspoon saltMarinade:Juice of 1 medium orange2 tablespoons vegetable oil2 tablespoons adobo sauce (from chipotle peppers)1 teaspoon ground cumin1/4 teaspoon ground black pepper
Instructions

Combine Marinade ingredients in small bowl. Place beef steaks in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Grate 1/2 teaspoon peel from 1 orange. Cut this orange and half of remaining orange into segments. Chop segments into 1/2-inch pieces. Combine orange peel and segments, tomatillos, onion, chipotle peppers, cumin and salt in medium bowl; cover and refrigerate until ready to serve. Cut remaining 1/2 orange into wedges; reserve for garnish.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices; season with salt, as desired. Serve with tomatillo salsa. Garnish with reserved orange wedges.

Cook'sTip
For less heat, remove seeds from chipotle peppers.Cook's Tip: To cut orange segments, cut off both ends of orange with paring knife. Stand orange on 1 cut end and slice vertically (top to bottom) to remove peel and white pith in strips. Follow curve of orange with paring knife to remove as little flesh as possible. Cut each segment free by slicing down on both sides of surrounding membranes.
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Mini Beef Tacos with Citrus Salsa

Ingredients
2 beef shoulder top blade (flat iron) steaks (8 ounces each)12 corn tortillas (6 to 7-inch diameter)1 tablespoon vegetable oilSalt and pepperCitrus Salsa:1/3 cup chopped jicama1/3 cup chopped orange1 tablespoon finely chopped jalapeño pepper 2 teaspoons red wine vinegar1 tablespoon chopped fresh cilantro1/2 teaspoon grated orange peelAvocado Cream:1/2 cup mashed avocado1 tablespoon low-fat dairy sour creamRub:2 teaspoons ground cumin1 teaspoon grated orange peel
Instructions

Combine Citrus Salsa ingredients in small bowl; season with salt and pepper as desired. Set aside.
Combine Avocado Cream ingredients in small bowl; season with salt and pepper as desired. Set aside.
Combine Rub ingredients; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Transfer steaks to carving board.
Meanwhile, cut 1 "mini tortilla" from each tortilla with 4-inch diameter cookie cutter. Discard tortilla scraps or save for another use. Lightly brush both sides of mini tortillas with oil. Grill over medium heat 1 to 3 minutes or until lightly crisp, turning once.
Carve steaks lengthwise in half, then crosswise into thin slices. Season with salt and pepper as desired. Top each mini tortilla with equal amounts of avocado cream, beef slices and salsa. Serve immediately.

Cook'sTip
To pan-broil steaks, heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning occasionally. Cook's Tip: Four-inch mini corn tortillas are occasionally available in Hispanic markets and some large supermarkets.


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