Recipes: Black & blue burger, grilled steak

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Black and Blue Burger 

Serves 4

Ingredients:

  • 1 pound Certified Angus Beef ® ground chuck
  • 4 crusty burger buns, sliced in half
  • 4 leafs green leaf lettuce
  • 1 tomato, sliced
  • 4 portabella mushrooms, grilled
  • 4 slices red onion, grilled
  • 4 ounces crumbled blue cheese
  • 4 tablespoons whole grain mustard
  • Salt and blackening spice to taste

Instructions:

1. Preheat grill. Portion chuck into four patties. Season burgers with salt and blackening spice, grill to an internal temperature of 160°F.

2. Build sandwich by layering the lettuce, tomato, burger, portabella, onion and blue cheese. Spread the top of the bun with mustard.

Recipe provided by the Certified Angus Beef ® brand

 

Grilled Steak with Classic Chimichurri Sauce

Serves 4

Chimichurri is a classic steakhouse accompaniment. With more vinegar than a vinaigrette, it marries perfected to a nicely charred steak. This recipe uses half as a marinade and half as a steak sauce. Have a more tender steak on hand like a strip, ribeye or filet and don't have time to wait for an overnight marinade? Then get the grill rocking and just use the chimichurri as a finishing sauce.

Ingredients:

  • 1 (1 1/2-2 pound) Certified Angus Beef ® top sirloin or flank steak
  • 1/2 cup (1-ounce) chopped flat leaf Italian parsley
  • 1/2 cup (1-ounce) chopped cilantro
  • 1/2 onion (4-ounces), finely diced
  • 3-4 cloves garlic (3/4-ounce), minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/2 cup red wine vinegar
  • 2 teaspoons agave nectar or honey
  • 1/2 cup olive oil

Instructions:

1. In a food processor or blender combine parsley, cilantro, onion, garlic, oregano, red pepper and salt by pulsing to a finely chopped consistency.

2. Add vinegar and agave nectar. With processor running, add oil in a slow stream until well combined. Set aside half of sauce in an air-tight container and refrigerate. Put steak in a casserole pan, coat evenly with chimichurri, cover with plastic wrap and marinate refrigerated at least four hours or overnight for deeper flavor and tenderness.

3. Preheat grill. Remove steak from chimichurri marinade and wipe clean, discarding this half of chimichurri. Grill steaks to desired doneness over medium high heat. Allow to rest 5 minutes and serve, topping with reserved chimichurri sauce.

Yields approximately 2 cups sauce, enough for 16 steaks

Recipe provided by the Certified Angus Beef ® brand

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