Six savory beef recipes


Tens of millions of Americans eat beef every single day. As a staple of grilling season and a go-to for major holidays, beef can be enjoyed in a variety of ways. Here are six savory recipes for beef.

Tiny Taco Beef Tarts




12 oz of ground beef (atlas 93 percent lean)

Half a cup of chopped onion

1 teaspoon of minced garlic

Half a cup of prepared mild or medium taco sauce

Half a teaspoon of ground cumin

Quarter a teaspoon of salt

Eighth of a teaspoon of pepper

2 packages of frozen mini phyllo shells (30 shells total)

Half a cup of shredded reduced fat Mexican cheese blend


Heat oven to 350 degrees. Heat a large nonstick skillet over medium heat until hot. Add the beef, onion and garlic into to skillet for 8-10 min. breaking up the beef into small crumbles and stirring occasionally. Add taco sauce, cumin, salt and pepper; cook and stir for 1-2 min or until mixture is heated throughout.

Place phyllo shells on rimmed backing sheet. Scoop the beef mixture evenly into shells. Top evenly with cheese. Bake for 9-10 min or until the shells are crispy and the cheese is melted.

Nacho Beef Dip




1 lb of ground beef (at least 93 percent lean)

1 jar (15-16 oz) cheese dip with salsa (salsa con queso)

Half a cup of thick-and-chunky mild or medium salsa


Heat nonstick skillet over medium heat until hot. Add the beef and cook for 8-10 min and breaking it into crumbles and stirring occasionally. Add the cheese dip and salsa, cook and stir for about 3 min.

Mediterranean Beef and Salad Pita




1 lb of ground beef

1 medium red bell pepper (chopped)

4 cups of chopped romaine lettuce

Third of a cup of crumbled herb-flavored feta cheese

Third of a cup of prepared non-creamy Italian dressing or other vinaigrette

Quarter of a cup of Kalamata or ripe olives (chopped)

4 toasted pita breads


Heat a large non-stick skillet over medium heat until hot. Add the beef and bell pepper and cook for 8-10 min. Break the beef into crumbles and stir occasionally.

Remove from heat and pour out drippings.

Add the lettuce, cheese, dressing, and olives to beef mixture and toss.

Grilled Beef, Summer Squash, and Onion Salad




2 Strip Steaks (boneless)

Quarter of a cup of balsamic vinegar

Quarter of a cup of olive oil

1 large clove of garlic (minced)

Salt and Pepper

2 teaspoons of garlic-pepper seasoning

1 medium red onion (cut into 12 wedges)

1 medium yellow squash (cut lengthwise in half)

1 medium zucchini (cut lengthwise in half)

8 cups of mixed salad greens


Bring vinegar to a boil in a small saucepan. Reduce the heat and let simmer for 3 min or until reduced by half. Whisk vinegar, oil, garlic, quarter teaspoon of salt and an eighth of a teaspoon of pepper into small bowl (until blended).

Press 1 teaspoon of garlic-pepper seasoning evenly onto the Strip Steak.

Soak two 10-inch bamboo skewers in water for 10 min. Thread onion wedges onto skewer, brush the onions and cut sides of squash with oil, and then sprinkle with remaining teaspoon of garlic-pepper seasoning.

Place steaks on grill over medium coals; arrange the vegetables around the steaks. Grill covered for 11-14 mins (for medium rare=145 degrees), turning occasionally. Grill the squash for 8-12 min and onions 12-15 min (or until tender).

Arrange squash and onions over the greens; carve the steaks into slices. Arrange over salad, drizzle vinaigrette, and toss.

Classic London Broil




1 beef Top Round Steak (1-1'2" thick=2 lbs)


Three-quarters of a cup of reduced-sodium beef broth

2 tablespoons of fresh lemon juice

2 tablespoons of olive oil

1 tablespoon of soy sauce

1 tablespoon of Worcestershire sauce

1 teaspoon of kosher salt

Half a teaspoon of pepper

Herb Butter:

4 tablespoons of butter (softened)

1 tablespoon of fresh, chopped chives

1 tablespoon of fresh, chopped parsley leaves

2 teaspoons of fresh, chopped tarragon or chervil

2 teaspoons of fresh lemon juice

Quarter teaspoon of salt and pepper (each)



Combine marinade ingredients in a small bowl. Place the beef and marinade in a plastic bag; turn to coat. Close the bag securely and marinate in the refrigerator for atlas 6 hours.

Herb Butter:

Combine herb butter ingredients in a small bowl, mixing well. Cover and refrigerate until ready to use.

Remove the steak from the marinade (discard the marinade). Pat steak dry with paper towels. Then preheat the broiler. Place steaks on a rack 3-4 inches from the heat and broil for 27-29 min for medium rare (145 degrees), turning once.

Carve the steak into thin slices and top with herb butter.

Beef Tenderloin with Blue Cheese




4 beef Tenderloin steaks (1 inch thick about 1 lb)

1 large clove of garlic (halved)

Half a teaspoon of salt

2 teaspoons of fresh, chopped parsley leaves


2 tablespoons of cream cheese

4 teaspoons of crumbled blue cheese

4 teaspoons of plain yogurt

2 teaspoons of minced onion

Dash ground white pepper


Combine the topping ingredients in a small bowl.

Rub beef with garlic. Place the steaks on a rack in a broiler pan so the surface of the beef is 2-3 inches from heat. Broil for 13-16 min for medium rare (145 degrees). One or two minutes before the steaks are done, top evenly with toppings.

Season with salt and sprinkle with parsley.

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