In the kitchen

The Certified Angus Beef ® brand Corporate Chef has created two recipes, exclusively for Meijer and its patrons. The recipes combine flavorful and tender Certified Angus Beef ® product, tasty seasonings and fresh ingredients to create truly mouthwatering entrées.

For more recipes featuring Certified Angus Beef ® products, visit www.certifiedangusbeef.com/chef/.

Asian Beef Salad

Serves 6

Ingredients

  • 1 1/2 pound (225 g) Certified Angus Beef ® flank steak
  • Salt and pepper to taste
  • 1 teaspoon (5 ml) green tea
  • 1/2 cup (125 ml) Kikkoman garlic teriyaki sauce
  • 1 bunch bok choy
  • 1 head radicchio
  • 1 each avocado
  • 2 each medium cucumber
  • 2 3.5-ounce (105 g) packages enoki mushrooms with stems, remove root
  • 18 each wonton wrappers
  • 2 cups (500 ml) vegetable oil
  • 5 ounces (150 g) matchstick-cut carrots
  • 1 container ginger dressing, or sweet and sour dressing

Instructions

  • Season steak with salt, pepper and green tea; preheat grill. Marinate beef in garlic sauce for 30 minutes.
  • Slice bok choy and radicchio into thin, ribbon-like pieces. Cut avocado in half, remove seed, scoop out of skin and thinly slice. Peel cucumbers, cut in half, remove seeds and slice into thin half-moons about 1/4-inch thick. Cut half of Enoki stem off and discard lower half.
  • Fry wonton skins in vegetable oil for about 4 minutes, season with salt and drain on paper towels.
  • Grill flank steaks to desired doneness. Allow steaks to rest 5 minutes before thinly slicing at slight diagonal.
  • To assemble salad, slightly overlap 3 fried wontons on each plate. Arrange bok choy, radicchio, avocado, cucumber, mushrooms, carrots and sliced steak on wontons and drizzle with dressing.

Recipe by Dianna Stoffer

Stuffed Certified Angus Beef ® Burger

Serves 6

Ingredients

  • 4 pounds (2 kg) Certified Angus Beef ® ground chuck, formed into 12
    4-ounce (120 g) patties
  • 12 ounces (350 g) Blue cheese, crumbled
  • 1 pound (450 g) bacon, cooked and crumbled
  • Salt and pepper to taste
  • 6 each Kaiser rolls
  • Olive oil as needed
  • Optional toppings: red onion slices, bib lettuce, tomato slices, chopped artichoke hearts, olive spread, caramelized onions, spinach, chopped basil, chopped green onions or sautéed mushrooms

Instructions

  • Preheat grill. Place 2 ounces (60 g) Blue cheese and 1 tablespoon (15 ml) bacon in center of patty; repeat 5 times. Top each blue cheese and bacon patty with a remaining patty to create a “sandwich;” repeat for all. Seal each by crimping edges together with a fork.
  • Season burgers with salt and pepper and grill to an internal temperature of 160° F (71 C).
  • Separate buns, brush with olive oil and grill until lightly browned.
  • Stack the burger and toppings on bun and serve.

Recipe by Dianna Stoffer