from the kitchen - western recipes

SIX-CHILE BEEF FLANK STEAK WITH SOUTHWESTERN TOMATOE CREAM & ROASTED VEGETABLE RECIPE

The Arizona Beef Council (ABC) was officially created in 1970, after two decades of voluntary efforts, to promote beef and provide education on the benefits to one’s diet. Now, fifty years later, the mission is the same: education, promotion, and research. Directed by a board of nine beef farmers and ranchers (three ranchers, three dairymen, and three cattle feeders), the Beef Checkoff Program works to reach Arizona consumers with in-state programs as well as extending national programs of the Beef Checkoff Program, which became federal law in 1986. Annually, the board prepares a marketing plan and budget, taking into consideration the latest consumer market research. 

The flagship brand “Beef. It’s What’s for Dinner.” is the Beef Checkoff-funded marketing campaign, with the home base of www.BeefItsWhatsForDinner.com featuring recipes, cooking lessons, nutrition information, information on how cattle are raised, how to cook the various cuts, and more. A helpful collection to visit on this website when learning about cooking different cuts of beef are the “Cuts” and “Cooking” sections where each cut is searchable with recommended cooking recommendations and suggested recipes. An Arizona favorite recipe is Six-Chile Beef Flank Steak with Southwest Tomato Cream and Roasted Vegetables. Also, on the website are guidelines for safe and easy freezing, storage and defrosting for beef.

For more information about the Arizona Beef Council, visit www.ArizonaBeef.com.

SIX-CHILE BEEF FLANK STEAK WITH SOUTHWESTERN TOMATOE CREAM & ROASTED VEGETABLE RECIPE

Nutrition information per serving: 609 Calories; 198 Calories from fat; 22g Total Fat (6.5 g Saturated Fat; 0.2 g Trans Fat; 2.7 g Polyunsaturated Fat; 10.1 g Monounsaturated Fat;) 112 mg Cholesterol; 2081 mg Sodium; 53 g Total Carbohydrate; 14.5 g Dietary Fiber; 51 g Protein; 10.9 mg Iron; 2025 mg Potassium; 16.9 mg NE Niacin; 1.8 mg Vitamin B6; 2.4 mcg Vitamin B12; 8.9 mg Zinc; 55.7 mcg Selenium; 208.3 mg Choline. This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, & Choline.

Ingredients: 

1 beef Flank Steak (about 1-1/2 pounds)

Six-Chile Spice Mix:

2 tablespoons six-chile pepper mix

1 tablespoon smoked paprika

1-1/2 teaspoons granulated garlic

1-1/2 teaspoons onion powder

1 teaspoon hickory-smoked salt

1/4 cup red wine vinegar

Roasted Vegetables:

1 lb new potatoes, halved

8 ounces cremini mushrooms, halved

2 tablespoons extra virgin olive oil, divided

1 lb fresh asparagus, trimmed, cut into 1” pieces

2 bell peppers, diced, one green, one yellow

Southwest Tomato Cream:

1/4 cup diced yellow onion

1/2 cup beer

1/4 cup mild tomatillo salsa

2 tablespoons tomato paste

1-1/2 tablespoons Six-Chile Spice Mix

1/4 cup reduced-fat dairy sour cream

Garnish:

Sour cream, fresh lemon juice

COOKING:

Mix ingredients for Six-Chile Spice Mix in small bowl. Add beef Flank Steak, 2 tablespoons Six Chile Spice Mix and red wine vinegar to food-safe plastic bag; turn to coat. Close bag securely and marinate 6 hours to overnight. Set aside remaining Spice Mix.

Cook’s Tip:

You may add more Six-Chile Spice Mix to marinade for a spicier flavor, reserving at least 1-1/2 tablespoon for Southwest Tomato Cream.

Preheat oven to 450°F. Place potatoes, mushrooms and 1 tablespoon oil in medium bowl; toss to combine. Place potato mixture on shallow-rimmed baking sheet. In same bowl, add asparagus and peppers and remaining 1 tablespoon oil; toss to combine. Place asparagus mixture on separate shallow-rimmed baking sheet. Season both baking sheets with salt and pepper, as desired. Roast in 450°F oven 30 to 35 minutes.

Meanwhile, prepare Southwest Tomato Cream. Heat medium nonstick skillet over medium heat until hot. Add onion; cook 5 minutes, stirring occasionally. Add beer, salsa, tomato paste and 1-1/2 tablespoons Six-Chile Spice Mix. Bring to a boil and simmer 15 minutes. Remove from heat. Gently whisk in sour cream. Keep warm.

Cook’s Tip: You may add more Six-Chile Spice Mix to Southwest Tomato Cream for spicier flavor.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 16 to 20 minutes for medium rare (145°F), turning occasionally. Carve steak into thin slices; serve with Roasted Vegetables and Tomato Cream.