All About The New Beef Cuts

The Flat Iron Steak-
Cut From Shoulder Clod
• Well-marbled for great flavor and tenderness and second only to the Tenderloin in tenderness
• Stays tender, even cooked to well done—never needs marinating
• Versatile as a grill steak, in fajitas, kabobs and stir fry
• Best when cooked to medium-rare or medium
• Nutritious

Grilling
Grill covered, over medium-ash-covered coals, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. If using a gas grill, you may need to heat an additional minute or two.

Skillet Cooking
Heat nonstick skillet over medium heat until hot. Place steaks in skillet (do not crowd). Cook,uncovered 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice

Uses
Appetizers
Cheese Steak Pizza: Sauté Beef Flat Iron Steak strips with onions and green bell peppers. Spoon on prebaked pizza crust and top with shredded provolone or mozzarella cheese. Broil to melt cheese.

Wusthof Gourmet Cutlery Set – 23 Piece

Sandwiches
Flat Iron Gyros: Toss Beef Flat Iron Steak strips with garlic, oregano and pepper, then stir-fry. Serve beef in warm pita bread with slivered onion, thin-sliced tomato and creamy cucumber-yogurt dressing.

Stroganoff
Wild Mushroom Beef Stroganoff: Lightly season and sauté Beef Flat Iron Steak strips; combine with assorted wild mushrooms that were sautéed in brown butter. Stir in a sour cream stroganoff sauce. Serve over wide ribbon pasta.

Salads
Beef, Tomato & Fresh Mozzarella Salad:
Grill Beef Flat Iron Steak to medium rare and carve into thin slices.
Toss with tomatoes, fresh Mozzarella cheese, onions and a chiffonade of fresh basil leaves. Spoon over mixed greens.
Mix balsamic vinaigrette tableside to serve with salad.

Petite Tender Steak

Cut from one of the most tender beef muscles
• Shape and size comparable to pork tenderloin
• Performs well sliced into medallions or cooked whole, either roasted or grilled
• Accepts many flavor and sauce profiles well
• Lean and nutritious

Oven Roasting
Heat oven to 425°F. Place whole Petite Tender on rack in shallow roasting pan.
Do not add water or cover.
Roast 20 to 25 minutes. Remove when instant readout thermometer registers 145°F for medium rare or 160°F for medium .
Let stand 5 minutes before carving.
Grilling
Heat nonstick skillet over medium heat until hot. Place steaks in skillet (do not crowd).
Cook, uncovered 13 to 15 minutes for medium rare (145°F)
to medium (160°F) , turning twice.

USAGE
Appetizers
Chuck Wagon Steak Potato Skins:
Slice Petite Tender
into medallions and season with a spicy Southwest rub; pan sear to medium rare.
Place medallions into crisp potato skins and top with Monterey Pepper-Jack cheese, bacon and green onions.

Beef Sandwiches
Steak Sub with Tomato-Olive Relish:
Grill Petite Tender to medium rare and carve into slices.
Place slices in toasted hoagie roll.
Top with arugula leaves, shaved Romano cheese and fresh Mediterranean-style tomato-olive relish.

Beef Entrees
Skillet Seared Tender Medallions:
Slice Petite Tender into medallions and sauté in a sizzling skillet to medium rare with onions, green bell peppers and mushrooms.
Serve with roasted country potatoes and garlic bread.

Salads
Roasted Vegetable and Grilled Beef Salad:
Grill Petite Tender to medium rare and carve.
Toss with roasted Yukon gold potatoes, beets and shallots.
Lightly drizzle garlic and herb infused olive oil over beef
and vegetables.

The Ranch Steak
Versatile for every day meals
• Single portion steak that’s great on the grill, skillet
or broiler
• Slice, dice or cut into strips for a protein boost in
stir fry and fajitas
• Quick-cooking
• Lean and nutritious

Grilling
Grill, covered, over medium, ash-covered coals according to table, for medium rare (145°F) to medium (160°F) doneness, turning once.
Skilled Cooking
Heat nonstick skillet over medium heat until hot.
Place steaks in skillet (do not crowd).
Cook, uncovered,according to table, for medium rare (145°F) to medium (160°F) doneness, turning twice.
¾ inch thick: 9 to 12 minutes
1 inch thick: 13 to 16 minutes

USAGE
Appetizers
Vietnamese-Inspired Steak Spring Rolls:
Marinate
Beef Ranch Cut Steak in a traditional Asian marinade.
Grill steak to medium rare and slice thinly.
Prepare a citrus-based vinaigrette and toss together with steak,
shredded red cabbage, mint, cilantro and green onions.
Place mixture in rice paper wrapper, roll and
slice on the bias.
Serve with a wasabi-crème fraiche dipping sauce.

Lunch
Grilled Steak & Roasted Veggie Wrap:

Grill Beef Ranch Cut Steak, rubbed with garlic, thyme and coarse black pepper to medium rare.
Carve beef into slices and toss with roasted red pepper, zucchini, yellow squash and eggplant.
Wrap in large flour tortilla spread with herb flavoured
spreadable cheese.

Salads
Ranch Steak Salad:
Season and grill Beef Ranch Cut Steak to medium rare.
Carve into thin slices and toss with romaine lettuce, sweet red bell peppers, grilled corn, fresh Pico de Gallo and French-fried onions.
Drizzle creamy Ancho chili dressing over salad.

Wusthof Gourmet Cutlery Set – 23 Piece

Sierra Cut
Great flavor
• Juicy and mouthwatering
• Versatile cut.
• Perfect for braising
• Prepare with tenderizing marinade before
grilling or broiling
• Recommended at medium rare (145°F)
• Slice thin
BRAISING
• Brown 1 to 2 pounds beef on all sides in small amount of oil over medium heat
• Add 1 cup broth or water, bring to a boil
• Reduce heat, cover tightly and simmer for 1-3/4 to 2-1/4 hours or until beef is fork tender
GRILLING
• Marinate steak in a tenderizing marinade for 6 hours or as long as overnight
• Prepare charcoal or gas grill according to manufacturer’s directions for medium heat
• Grill should remain covered throughout cooking.Do not overcook.
• Let stand 5 to 10 minutes before carving across the grain into thin slices
Charcoal Grilling
• 1 to 1-1/2 pounds: Grill for 15 to 19 minutes turning occasionally for medium rare (145°F)
• 1-1/2 to 2 pounds: Grill for 19 to 24 minutes turning occasionally for medium rare (145°F)
Gas Grilling
• 1 to 1-1/2 pounds: Grill for 15 to 20 minutes turning occasionally for medium rare (145°F)
• 1-1/2 to 2 pounds: Grill for 20 to 25 minutes turning occasionally for medium rare (145°F)
BROILING
• Marinate steak in a tenderizing marinade for 6 hours or as long as overnight
• Preheat broiler for 10 minutes
• Place beef on rack of broiler pan so surface of beef is 4 to 5 inches from heat 1 to 1-1/2 pounds: Broil
for 16 to 21 minutes turning once for medium rare
(145°F) Do not overcook.
• 1 to 1-1/2 pounds: Broil for 16 to 21 minutes turning once for medium rare (145°F) . Do not
overcook.
• 1-1/2 to 2 pounds: Broil for 21 to 26 minutes turning once for medium rare (145°F) . Do not
overcook.
• Let stand 5 to 10 minutes before carving across the grain into thin slices

Denver Steak

A Denver steak is a cut of beef from the shoulder area of beef often called an under-blade steak. Denver steaks are cut about 3/4-inch thick

The Denver steak is best prepared by broiling, grilling or braising. An overnight marinade before broiling or grilling helps the steak stay tender. Quality marinades contain acids, such as vinegar or citrus juices, to soften tougher meat fibers. A very hot grill or broiler sears the outside quickly without overcooking the inside of the meat. 

Cumin-Rubbed Denver Steak With Avocado Salsa Verde

Ingredients
1 pound Denver steaks, cut 1 inch thick
2 teaspoons ground cumin
1 teaspoon garlic-pepper seasoning
1/2 cup tomatillo salsa
1 small avocado, diced
2 tablespoons chopped fresh cilantro
8 small corn tortillas (6 to 7 inches in diameter)
Salt
Toppings: Chopped onion, chopped fresh cilantro, chopped tomatoes, crumbled queso fresco, lime wedges

Directions
Combine cumin and garlic-pepper seasoning; rub well evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes, over medium heat on preheated gas grill, covered, 12 to 17 minutes for medium rare (145°F) to medium (160°F), turning occasionally. Meanwhile, combine salsa, avocado and cilantro in a small bowl. Slice steaks; season with salt as desired. Top tortillas with equal amounts of beef and avocado salsa. Garnish with toppings as desired. Serves four.