The National Beef Cookoff is over and there’s lots of winners and prizes. The big winner is: Linda Morten, TX with the “BEST OF BEEF” GRAND PRIZE in the GRILLED BEEF CATEGORY with her recipe called “Blazin’ Colorado Steak.” It’s what’s going to be supper in the Zimmerman household this weekend! Instead of going into anymore about the contest and all the winners, etc. I think you just need to add this to your cookbook:
Total preparation and cooking time: 35 minutes
Marinating time: 15 minutes to 2 hours
4 beef shoulder top blade steaks (flat iron) or boneless beef chuck
eye steaks, cut 1 inch thick (about 8 ounces each)
Salt (optional)
Chopped seeded tomato
Cilantro sprigs, lime wedges (optional)
Marinade:
1/4 cup fresh lime juice
3 chipotle peppers in adobo sauce
Sauce:
1 can (4 ounces) chopped green chilies
1/2 cup whipping cream
1/2 cup dairy sour cream
2 tablespoons chopped fresh cilantro
1. Place marinade ingredients in blender container. Cover; purée until smooth. Place beef steaks and
marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator
15 minutes to 2 hours.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered
coals. Grill shoulder top blade steaks, covered, 10 to 14 minutes (chuck eye steaks, uncovered, 16 to
20 minutes) for medium rare to medium doneness, turning once. Season with salt, if desired; keep
warm.
3. Meanwhile prepare sauce. Place green chilies in blender container. Cover; purée until smooth.
Combine chilies and cream in heavy small saucepan with heatproof handle. Place on grid over
medium, ash-covered coals; cook until hot, about 5 minutes, stirring frequently. Stir in sour cream and
cilantro. Cook and stir 1 to 2 minutes or until just heated through. Do not boil.
4. Serve steaks with sauce. Garnish with tomatoes, cilantro sprigs and lime wedges, if desired. Makes 4 servings.
Courtesy Cattlemen’s Beef Board and National Cattlemen’s Beef Association.
If you want to see who all the winners are then visit the National Beef Cookoff website.