For many, May celebrates Beef Month! While a month isn’t long enough to celebrate beef’s great taste, nutrition, and sustainability, we encourage you to highlight beef this month. Be sure to share your posts in the MBA Facebook group and tag Beef. It’s What’s For Dinner. in your social media posts. Read more below for resources to share and celebrate. Happy Beef Month!
As spring rolls into summer, there are many reasons to celebrate together! Including National Beef Burger Day as it kicks off the start of summer grilling and as many celebrate National Beef Month in May! These big moments and the small everyday moments are all a reason to celebrate with beef!
INGREDIENTS:
- 1 pound beef Top Sirloin Steak boneless, cut 1 inch thick
- 1 Tablespoon steak seasoning blend
- 1 Tablespoon olive oil
- 8 ounces red-skinned potatoes
- 4 ounces cherry tomatoes
- 4 ounces portobello mushrooms
Basting Sauce
- 4 Tablespoon butter
- 1 teaspoon fresh rosemary
- 2 teaspoon fresh parsley
- 1.5 teaspoon garlic, minced
Garnish
- 1 teaspoon fresh parsley
- 1 teaspoon fresh rosemary
GET INGREDIENTS
COOKING:
- Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
- Cut beef Top Sirloin Steak into 1-1/4 inch pieces. Combine beef, mushrooms, tomatoes, potatoes, olive oil, and steak seasoning in a large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
- Place kabobs on grid over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with sauce during last 5 minutes. Remove from grill and brush with remaining sauce. Garnish with remaining rosemary, parsley mixture.
BASTING SAUCE
- In a small sauce pot combine butter, parsley, garlic, and rosemary. Melt butter mixture over low heat either on the stove top or on your grill; until melted. stir occasionally.
SAFE HANDLING TIPS:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
