FROM THE KITCHEN

Beef it's What's for Dinner

By Tiffany Selchow

The Arizona Beef Council (ABC) was officially created The flagship brand “Beef. It’s What’s for Dinner.” is the Beef in 1970, after two decades of voluntary efforts, to Checkoff-funded marketing campaign, with the home base of promote beef and provide education on the benefits www.BeefItsWhatsForDinner.com featuring recipes, cooking to one’s diet. Now, fifty years later, the mission is the same: lessons, nutrition information, information on how cattle are education, promotion, and research. Directed by a board of nine raised, how to cook the various cuts, and more. A helpful collection beef farmers and ranchers (three ranchers, three dairymen, and to visit on this website when learning about cooking different three cattle feeders), the Beef Checkoff Program works to reach cuts of beef are the “Cuts” and “Cooking” sections where each Arizona consumers with in-state programs as well as extending cut is searchable with recommended cooking recommendations national programs of the Beef Checkoff Program, which became and suggested recipes. An Arizona favorite recipe is Six-Chile federal law in 1986. Annually, the board prepares a marketing Beef Flank Steak with Southwest Tomato Cream and Roasted plan and budget, taking into consideration the latest consumer Vegetables. Also, on the website are guidelines for safe and easy market research. 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.