Beef Recipes for Dinner Main Dishes
Steak Dishes Offer Cool Alternatives to Summer Dining
Beef Recipes for Dinner Main Dishes. Nothing says summer fare like a steak on the grill, but there’s more to steak than just the traditional main dish options. Summer is a great time to serve steak cold, in a salad or as an appetizer. These fresh recipes put a cool twist on a hot summer staple.
Southwestern Steak Salad
This recipe uses the “zing” and convenience of packaged fajita or taco seasoning to turn up the heat.
1 lb. boneless sirloin steak
2 tsp. fajita or taco seasoning
2 ears corn, cooked (or grill uncooked ears with steak)
2 c. mixed salad greens, like romaine, leaf and iceberg lettuce
1 med. avocado, chopped
1 c. tortilla chips, crushed
½ c. ranch dressing
½ c. chopped green onion or finely chopped red onion
Grill steak to desired doneness. If you choose to grill the corn, place it next to the steak during the last five minutes of grilling and turn occasionally. Remove from grill and cover steak loosely; allow to sit 5-10 minutes. Cut corn from cob; cut the cooled steak into thin slices, cutting across the grain.
Place salad greens on four plates and top with corn, chopped avocado, crushed chips, and onion. Top with steak slices and drizzle all with dressing. You can also prepare this on a single platter if you prefer. Salad can be served chilled or at room temperature.
Steak ‘n’ Salsa Appetizer
2 lbs. chuck steak
1 c. salsa (hot or mild, your choice)
1 T. chopped cilantro
1/2 c. guacamole
1/4 c. cilantro leaves (optional)
1 pkg. tortilla chips
Marinate steak in ½ c. salsa for up to two hours; turning to coat. Combine remaining salsa with salsa and refrigerate.
Grill marinated steaks (discard used marinade) over medium heat, covered, about 12 to 16 minutes or until medium doneness, turning as needed. Arrange chips on serving platter in a single layer.
Slice the steak into thin slices, and then cut into bite-sized pieces. Top each chip with salsa, beef, and guacamole, and serve.
Asian Beef and Pasta Salad
Japanese udon noodles are an interesting change of pace, but any thin noodle will work; in a pinch, you can even use ramen (just skip the flavor pack!).
1 lb. sirloin steak
¾ c. soy sauce
5 T. olive oil
2 T. rice wine vinegar
2 cloves garlic, finely minced
2 t. minced ginger
2 T. brown sugar, packed
½ c. green onion, chopped
8 oz. pasta noodles
Fresh cilantro leaves, chopped
Season steak with a little salt and grill until medium-rare; remove from grill and let cool.
Combine soy sauce, oil, vinegar, garlic, and sugar. Place steak in a resealable plastic bag and add 3 tablespoons of dressing. Seal bag, turn bag to coat steak and place in the refrigerator for about 2 hours.
Cook noodles according to directions on package; place in a large bowl and toss with the dressing not used for marinade; add onions and toss. Cover the bowl and refrigerate for 2 hours.
To serve, thinly slice steak against the grain. Add cilantro to noodles and toss, then place on serving dish. Top with steak slices and serve with additional soy sauce on the side, if you like.
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