Idaho Beef Cook-Off

 
     

The Idaho Beef Cook-off is administered by the Idaho CattleWomen Council and funded by the Idaho Beef Council.  The last Cook-Off held in Idaho was in 2003 in Boise, ID.  Kim Brackett served as the Cook-Off Chairman.  Below are the winning recipes from the event. 

 

2003 IDAHO BEEF COOK-OFF

Sponsors:

2003 Idaho Beef Cook-Off Winning Recipes:

Mesquite Grilled Flat Iron Steak with Roasted Vegetables
Gus Fitzpatrick, Boise
1st Place – Grilled Beef Category
Grand Prize Best of Best Winner

Total Preparation and Cooking time:  45 minutes

Marinating time:  4 hours

 

2       pounds beef flat iron steak

3       tablespoons sesame oil, divided

2       tablespoons chili powder, divided

1       teaspoons granulated garlic, divided

2       jalapeno peppers, seeded and halved

1       medium onion, peeled and halved

1-1/2 pounds whole mushrooms, cleaned

2       red bell peppers, cleaned and quartered

         salt and pepper to taste  

1.  Place flat iron steaks on a plate and coat each side with
     1/2 tablespoon sesame oil.  Generously season each side
     with salt and pepper, then season each side with 1/4
     teaspoon garlic and 1/2 teaspoon chili powder. Cover and
     marinate in refrigerator at least 4 hours. 

2.  Soak 2 pounds Mesquite wood chips in water for at least 2
     hours. Light charcoal briquettes

3.  Place jalapenos, onion, mushrooms, and red peppers in a
     plastic bag and add remaining chili powder and garlic. 
     Add salt and pepper to taste.  Toss vegetables gently to
     coat.  Add remaining sesame oil to vegetables and toss to
     coat.

4.  When coals are hot, spread into an even layer.  Drain
     water from wood chips and sprinkle 1/2 of the chips on hot
     coals.

5.  Place vegetables on grill and cook until tender but still
     crisp.  Remove vegetables from grill to cutting board. 
     Allow to cool slightly, then slice thinly, julienne style. 
     Placed sliced vegetables in metal container and return to
     grill to keep warm.
6.  If needed, place remaining half of mesquite chips on grill to
     increase smoke. Place flat iron steaks on the grill and
     cook to desired doneness, 4 minutes per side for medium
     rare.

7.  To serve, place roasted vegetables on platter.  Slice flat
     iron steaks across the grain, place on top of vegetables,
     and pour any remaining juices from steaks over top.

         Makes 4 servings.

 

Serving Suggestion:  Great served with warm flour tortillas, rice, and refried beans.

 

Beef Pescara
Larry Mitchell, Caldwell
Honorable Mention – Grilled Beef Category 

Total Preparation and Cooking Time:  30 minutes

 

2       beef chuck eye steaks (approximately 2 pounds), cut 1-1/2 inches thick

1          sweet Spanish onion, chopped

1          large red bell pepper, seeded and chopped

3          cloves garlic, minced

1          15-ounce can chopped tomatoes

1/3    cup chopped fresh sweet basil

1/3    cup olive oil

1/2    cup slivered almonds

 

1.       Season steaks and set aside.

2.       In a 2-quart sauce pan, mix the remaining ingredients, except the almonds.  Set pan on grill.  When mixture comes to a boil, move pan to edge of grill to allow sauce to simmer.

3.       Place steaks on grill, cook to desired doneness.

4.       To serve, slice steaks across grain, and place on serving platter.  Stir almonds into the pescara sauce and spoon over steaks. Garnish with fresh basil.

 

Makes 4 servings.

 

Bella Burger Steaks with Mango Relish
Marri Champie, Kuna
Honorable Mention – Grilled Beef Category

 

Total Preparation and Cooking time:  45 minutes

 

Ground Patty steaks:

1-1/2 pounds ground beef

4       tablespoons chopped ginger

4       tablespoons Worcestershire Sauce

2       extra large portabella mushrooms

4       provolone cheese slices

 

6-Minute Mango Relish:

2       large mangos, ripe but firm

4-6    large tomatillos

1       bunch green onions

  

1.       Prepare mango relish.  Peel, seed, and slice mangos.  Husk and quarter tomatillos.  Remove root and skin from green onions and cut into 2-inch sections.  Put all ingredients in food dicer/salsa maker and process relish coarsely to a “Pico de Gallo” consistency.  Set aside.

2.       Mix ground beef, Worcestershire sauce and ginger.  Shape into four large, flat patty steaks.

3.       Slice each mushroom cap horizontally into two 1/2 inch slices.  Grill mushroom slices over medium flame for 4 minutes.  Turn and grill 4-6 minutes.  Top with cheese slices and close grill lid to melt.

4.       At the same time, grill beef patties approximately 6-7 minutes per side or until internal temperature reaches 160 degrees.

5.       To serve, place ground beef patty on grilled mushroom cap with cheese.  Top patty with 2-3 tablespoons mango relish. Pass remaining relish.

 

Makes 4 6-ounce servings.

 

 

Tuscan Beef Salad
Erin Indahl-Fink, Boise
1st Place Winner – One Dish Meals

Total Preparation and Cooking Time:  45 minutes             
Marinating Time:  2 hours

2       pounds beef top round steak
1       package Garlic and Herb Marinade (prepackaged Marinade pouch)
3/4    cup vermicelli, broken
3       cups water
1       tsp salt
3/4    cup sliced celery
3/4    cup diced tomatoes
3/4    cup sliced fresh mushrooms
1       small head of Romaine lettuce, torn into bite sized pieces
         Italian Dressing

         1.       Partially freeze beef for ease of slicing.  Remove any fat from
               beef and slice into 1/4” strips.  Add beef to marinade pouch and
               let marinate at least 2 hours.
        2.       While beef is marinating, cook vermicelli in boiling water to which   
               salt has been added.  Boil 6-8 minutes, drain, and rinse in cold
               water.  Refrigerate.  Prepare vegetables.
        3.       Remove beef from marinade.  Stir-fry quickly in non-stick skillet. 
        4.       In serving bowl, layer lettuce, vermicelli, mushrooms, tomatoes,
              and beef, ending with a beef layer on top.  Garnish with any
               remaining vegetables.  Refrigerate until serving time.
        5.       To serve, top salad with Italian Dressing.

 Makes 8 Servings.

 

Oriental Beef Salad
Kathy Rumsey, Glenns Ferry
Honorable Mention – One Dish Meals

 

Total Preparation and Cooking Time:  45 minutes

 

1       pound beef top round steak or stir fry strips

1       small bag cabbage salad (coleslaw mix)

1       Gala apple, finely chopped

1       package pork-flavored ramen noodles (uncooked)

1/2    cup red wine vinegar

3/4    cup granulated sugar

1/3    cup plus 4 tablespoons sesame oil, divided

1/2    cup toasted slivered almonds

 

1.       Heat oven to 350°.  Spread almonds on cookie sheet and toast for 7-10 minutes.  Remove from oven and set aside.

2.       Cut beef into very thin strips. (Omit this step if using pre-cut stir fry strips) Heat 2 tablespoons sesame oil in wok or skillet until hot.  Stir-fry beef strips in small batches for 2-3 minutes on medium to medium high heat.  Do not overcook.  Repeat with remaining beef strips.

3.       Meanwhile, process the cabbage salad in food processor till finely shredded and put into large bowl.  Break noodles into small pieces and add to the cabbage mix. Add toasted almonds and chopped apple.

4.       In small saucepan, mix seasoning packet from ramen noodles with vinegar, sugar, and remaining 1/3 cup sesame oil.  Heat until sugar dissolves.  Pour ½ of the dressing over cabbage salad and remaining dressing over cooked beef strips.

5.       Chill salad thoroughly.  To speed chilling time, place bowl in freezer or on ice and stir frequently.

6.       To serve, spoon salad mix on plate and top with beef strips.

 

Makes 4 Servings.

  

Cherry-Glazed Beef Medallions
Audrey Bean, Blackfoot
Honorable Mention – One Dish Meals

Total Preparation and Cooking Time:  45 minutes

4       boneless beef chuck eye steaks, cut 3/4” thick (about 1-1/2 pounds)

1       cup cherry preserves

1       cup dry red wine

2       tablespoons minced fresh basil

8       green onions, divided

2       cups beef broth

1 1/4 cups couscous

        Salt and pepper to taste

1/3    cup slivered almonds, toasted

 

1.       In medium saucepan combine jam, wine, basil and salt and pepper.  Bring to boil over high heat.  Reduce heat and boil until reduced to 1 cup (about 6-8 minutes).  Cool.  Reserve 2/3 cup sauce.  Add steaks to remaining sauce and let marinate while making couscous.

2.       Bring broth and 2 of the green onions, sliced, to a boil over high heat in a 2-3 quart saucepan.  Add couscous, cover tightly and remove from heat.  Let stand until liquid is absorbed and couscous is tender (about 5 minutes).

3.       Feather ends of remaining 6 green onions and place in ice water to use later for garnish.

4.       Remove steaks from marinade.  Broil steaks about 4 inches from heat until well browned on top, 5-6 minutes.  Turn steaks and brush with cherry sauce used for marinade and broil until browned and cooked to desired doneness, 4-6 minutes.  Discard remainder of used marinade.

5.       To serve, spoon couscous onto a platter.  Place steaks on couscous.  Spoon reserved cherry mixture over meat.  Garnish with onion feathers and almonds. 

 

        Serves 4.

 

 

Quick and Tasty Barbecue Beef Hoagies
Joan Kunkel, Twin Falls
1st Place – Quick and Easy Category

 

Total Preparation and Cooking time:  30 minutes

 

1       package Harris Ranch Homestyle Beef Pot Roast with Hearty Gravy

         Refrigerated and fully cooked (approximately 2 pounds)

3/4    cup barbecue sauce

4       ounces Colby-jack cheese, cut into thin slices

3       ounces cream cheese, cut into thin slices

1       12-ounce jar roasted red peppers, drained and cut into strips

3       fresh hoagie rolls

3       tablespoons butter, softened

1-1/2 cups canned fried onions

        Cooking spray

 

1.       Preheat oven to 450°.  Remove beef from pouch.  Pour gravy into 9x13 baking pan coated with cooking spray.  Remove any fat from beef and cut into thin slices and then into small squares.  Add beef and barbecue sauce to pan with gravy.  Mix together and bake for 10 minutes. 

2.       While beef mixture bakes, slice cheeses.  Slice approximately half of the roasted red peppers, reserving some for garnish. Reserve the remaining peppers for another use. 

3.       While beef mixture bakes, cut rolls in half and spread each half with 1/2 tablespoon butter and place on baking tray.

4.       Remove beef from oven.  Turn oven to 475°.  Stir beef mixture, then toss cheeses and peppers on top and return to oven for another five minutes.

5.       Remove beef from oven, turn oven to broil and toast buns lightly.

6.       To serve, place one half of a hoagie bun on each of 6 plates. Swirl cheeses and peppers through beef mixture and divide between each of the 6 buns.  Top each with 1/4 cup fried onions and reserved red pepper strips. 

 

        Serves 6.

  

Taco Beef Pie with Cornbread Dumplings
Jean Buckmaster, Payette
Honorable Mention – Quick and Easy Category

Total preparation and cooking time:  30 minutes

 

1       20-ounce carton Old El Paso Taco Sauce with Seasoned Ground

         Beef, refrigerated and fully cooked

1       15-ounce can black beans, drained and rinsed

1       4-ounce can diced medium green chilies, drained *

1       6-61/2-ounce package yellow cornbread/muffin mix

1       egg, lightly beaten

1/3    cup milk

1-1/2 cups shredded Mexican blend cheese

6       tablespoons prepared guacamole

         Cooking spray

 

1.       Preheat oven to 450°F.  Spray bottom and sides of a 9.5-inch ovenproof glass pie dish with cooking spray. 

2.       In large bowl, combine the seasoned ground beef with black beans and green chilies.  Spoon evenly into prepared pie dish.

3.       In medium bowl, combine cornbread mix with egg and milk.  Drop cornbread by spoonfuls around edge of dish to form a solid border of dumplings.

4.       Bake at 450°F until dumplings are lightly browned, 15-20 minutes.

5.       Serve in small shallow bowls topped with 1/4 cup shredded cheese and a tablespoon of guacamole.

 

Makes 6 servings.

 

* Note: For more heat, use diced hot green chilies, for less use mild green chilies.

 

 Rules and Information

Print Quality photos of all contestants are available from the Idaho Beef Council at:
208-376-6004 or beefcouncil@idbeef.org