Beef Recipes

Cooking for a family or even just for yourself can be very difficult, lets face it. Everyone wants something different, and it is hard to get anyone to agree on what they want. That is why we have created these delicious recipes that anyone who isn't a vegetarian will love. Heck, even the vegetarians may be tempted to try a taste!

These recipes are easy to follow and easy to prepare. So, even the most amateur chef will find themselves at home. Whether it’s tossing a roast into a crock pot, or grilling a steak on the grill, we promise that these recipes will be ready for you to use without any problems!

Listed on this page are several beef recipes that are very easy to learn and cook. We have provided the ingredients and instructions to each of the listed recipes so that you can try them out for yourself. They are perfect for home cooked dinners, parties, or special occasions. Enjoy!

Garlic Top Sirloin Pot Roast

Ingredients:

• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 (3lbs) top sirloin roast
• 6 cloves of slivered garlic
• 6 Peeled and Quartered Yukon Gold Potatoes
• 4 Carrots, cut in half
• 2 Big Peeled and Chopped Sweet Onions
• 0.5 cups water
• 0.5 cups beef broth
• 3 beef bouillon cubes
• 1 Bay Leaf
• 2 Big Green Bell Peppers, Cut into 2 in. pieces

Directions:

• First Rub salt, pepper and paprika into the meat. Use a small knife to cut slits in the roast and then press the garlic slivers into the roast.
• Second Place the potatoes, carrots, and onions in a large slow cooker (also known as a crock pot), Then place the roast on top of the vegetables, add the water and beef broth, then add the bouillon cubes and the bay leaf

Crock Pot Italian Pot Roast

Ingredients:

• 3.5 lbs. - Top-Round Steak
• 1 -Large Diced Onion
• 2 -Finely Chopped Celery Ribs
• 1 -Green Bell Pepper
• 1 -1 ounce packet dry au jus mix
• Enough Water to Cover (around 4 cups)

Barbeque Pot Roast

Ingredients:

• Quarter Teaspoon Salt
• One Eighth Teaspoon Pepper
• One Pound Boneless Beef Chuck Shoulder Steak, Cut Into ? inch thick chunks
• One Tablespoon Canola oil
• Three Quarters Cup Water
• Three Quarters Cup Tomato Sauce
• One Medium Sliced Onion
• One Minced Garlic Clove
• Three Tablespoons Lemon Juice
• Three Tablespoons Ketchup
• Four Teaspoons Brown Sugar
• Two Teaspoons Worcestershire Sauce
• One Quarter Teaspoon Ground Mustard

Directions:

· First Combine the salt and pepper, then rub it all over the steak. Brown the steak on both sides in oil in a dutch oven. Add the Water, Tomato Sauce, Onion, and Garlic. Cover before simmering for thirty minutes

· Second Combine the rest of the ingredients and pour them over the meat. Cover and simmer for an additional 1 hour to 1 and a quarter hours. Or until the meat is tender.

Asian Flair Flat Iron Steak

Ingredients:

• 1/4 cup chili sauce
• 1/4 cup fish sauce
• 1 1/2 tablespoons dark sesame oil
• 1 tablespoon grated fresh ginger root
• 3 cloves garlic, peeled and crushed
• 2 pounds flank steak

Directions:

• First, in a medium sized bowl, whisk together the chili and fish sauces, the sesame oil, ginger, and the garlic. Save a couple tablespoons of the newly made mix for brushing the steaks with while grilling them. Score the steak and set in a shallow disk. Cover it with the remaining marinade, making sure the entire thing is coated with it. Cover it and marinade in the refrigerator for at least 3 hours.
• Second, Preheat the grill on high heat
• Brush the grill with some oil or pam, grill the steak for 5 minutes on each side or until it is cooked the desired level. Apply the sauce ever so often to keep the steaks dry.

Flank Steak with Grilled PPN Salsa

Ingredients:

• 1 California peach, pitted
• 1 California plum, pitted
• 1 California nectarine, pitted
• 1 jalapeno pepper, stemmed and seeded, or more to taste
• 1/4 cup minced red onion
• 2 tablespoons minced cilantro
• 1 tablespoon lime juice
• 2 pounds flank steak
• 2 teaspoons garlic salt
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1/2 teaspoon chipotle or ancho chili powder, or more to taste

Directions:

• First, cut all the pieces of fruit into 8 slices each. Stick the fruit and jalapenos on a oiled grill with medium heat. Cook for a few minutes to char each side lightly, let them cool and place them in a medium sized bowl the the onion, cilantro and lime juice. Combine everything together through stiring, then cover everything and place them in the refrigerator until it is time to serve them.
• Then, tenderize the meat with a fork or meat tenderizer.
• Now mix together all the garlic salt, cumin, oregano and chili powder in a small bowl. Rub this mixture onto both sides of the steak
• Grill the meat on medium heat for 5 to 7 minutes per side, but as always, stop grilling when the meat has reached the desired level of rareness, let the meat stand for a few minutes then carve the meat very thinly against the grain. Serve with the juices and PPN salsa.

Greek Style Rib Eye Steak

Ingredients:

• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 beef rib-eye steaks (1 1/2 inches thick)
• 1 tablespoon olive or vegetable oil
• 1 tablespoon lemon juice
• 2 tablespoons crumbled feta or blue cheese
• 1 tablespoon sliced ripe olives

Directions:

• In a bowl, combine the garlic powder, oregano, basil, salt, and pepper. Then rub it onto both sides of the steaks.
• Cook the steaks in a large skillet for 7-9 minutes on each side, or until meat is as done as you desire it to be. Sprinkle the rest of the ingredients over the steak and serve immediately