The National Beef Cook-Off
WINNERS!!!
Here’s some exciting news that will make your
mouth water! I don’t know which is more exciting – knowing your recipe
has been selected the best of nearly 5,000 entries in the 2001 National
Beef Cook-Off® or coming home with the $50,000 grand prize?
Priscilla Yee from San Francisco, CA took home
the $50,000 “Best of Beef” grand prize in this year’s Cook-Off held in
Tucson, AZ.
The biennial competition, which focused on
convenience this year, drew nearly 5,000 entrants with 20 finalists competing
for $110,000 in total prize money. A panel of leading food professionals
chose Priscilla’s recipe, which uses only six ingredients and takes only
30 minutes to prepare, as the “Best of Beef” grand prize winner.
Priscilla’s “Cumin-Crusted Beef Steaks with
Orange-Olive Relish” is an eclectic fusion of cumin, oranges, Kalamata
olives and chuck steak that your friends and family will rave about!
The Cook-Off finalists showed how to prepare
simple main dish meals with the convenience of easy beef recipes.
They used their imagination to create flavorful dishes for the whole family
from fresh and convenience beef products available in the refrigerated
meat case and frozen food section of your local grocery store. Easy beef
convenience products include fully cooked pot roast, meatballs, tri-trip
roasts, smoked beef sausage, beef brisket and pre-marinated steaks.
Here is Priscilla’s “Best of Beef” grand
prize winning recipe plus details on how to receive a winning recipe brochure
with all twenty of the finalists’ easy beef recipes!
Here is the winner!
-
Best of Beef Grand Prize Winner ($50,000 prize)
-
Cumin Crusted Beef Steak with Orange-Olive
Relish, Priscilla Yee from San Francisco, CA.
Total preparation and cooking time: 30
minutes
4 boneless beef chuck eye or chuck top blade
steaks, cut 3/4 inch thick (about 1-1/2 pounds)
2 to 3 medium oranges
1-1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1 jar (7 ounces) roasted red peppers, diced
1/3 cup coarsely chopped Kalamata olives
1/3 cup diced red onion
Orange slices and Kalamata olives
1. Grate 2 teaspoons orange peel
from oranges; reserve oranges. Combine orange peel, cumin and salt
in small bowl; remove and reserve 2 teaspoons seasoning for relish.
2. Heat ridged grill pan or large
nonstick skillet over medium heat until hot. Add pepper to remaining
seasoning; press evenly onto beef steaks. Place steaks in grill pan;
cook chuck eye steaks 9 to 11 minutes (top blade steaks 10 to 12 minutes)
for medium rare to medium doneness, turning once.
3. Meanwhile peel and dice enough
reserved oranges to measure 1-1/2 cups. Combine diced oranges, red
peppers, olives, onion and reserved 2 teaspoons seasoning in medium bowl;
mix well. Serve steaks with relish. Garnish with orange slices
and olives.
Makes 4 servings.
# # #
Here are the other winners!
For the complete recipes please
visit
www.beefcookoff.org
or
call 1-800-848-9088
for more information
Press here to get to their website..
-
Fresh Beef ($10,000 prize) -
Greek-Style Beef & Cheese Ravioli, Mary
Lou Cook from Welches, OR.
-
Prepared Beef ($10,000 prize) -
Roast Beef Cheddar Pockets, Debbie Eynon Finley
from Austin, TX
-
Fresh Beef and Fresh Potato ($10,000 prize) -
Belize Beef on Spiced Potatoes, Valerie McArdle
of White City, OR.
-
Prepared Beef and Prepared Potato ($10,000 prize)
-
Tex-Mex Smokey Chili Hash, Patricia Harmon
from Baden, PA.
