5-Spice Seared Ground Beef Lettuce Wraps

Bold-and-spicy wraps are an exotic and low-fat eating experience! Lean ground beef, fresh ginger, Thai seasonings and peanuts, all wrapped in cool, crisp lettuce. Serve with crunchy carrot-daikon slaw.

Horseradish-Braised Pot Roast

The luscious richness of the roast combines with the zip of the horseradish for a flavor-packed fusion. Add an earthy side-dish of barley and kale for an uncommon meal that will be requested again and again. The time you’ll invest will really pay off.

Ginger Beef & Noodle Bowls

Savory and healthy go hand-in-hand in this Asian-inspired recipe. Garlic, ginger, onions, vinegar … and then add the steak! It’s an explosion of tastes that’s easy to whip up. Choose Flat Iron or Top Round steak; it’s a quick, flavorful meal either way.

Chimichurri-Marinated Strip Filets

Ah, the bold taste of South American cuisine. Making a chimichurri marinade is easier than it should be, and it adds a wonderful, garlicky goodness to the filets. This simple recipe is a great way to expand your customers’ culinary journey.

Braised Short Ribs

Elegance without a ton of effort. The many delicious ingredients complement the short ribs while adding multiple layers of flavor. Speaking of flavor, the wine really brings out what everyone loves most about ribs, the taste! Some care and patience result in succulent ribs that fall off the bone.

Dijon & Herb Rubbed Beef Roast

A little love goes a long way in this tasty roast. The zing of the mustard, the richness of the herbs, the sweetness of the honey, and the tartness of the cranberries blend together into one amazing offering. This is a definite palate-pleaser.

Mexican-Style Milanesa

These fabulous encrusted steaks provide the highlight to a special meal. The roasted spice of the chipotle peppers and adobo sauce play off of the corn’s sweetness for a tasteful combination. And, the crunch of the chips provides just the right texture.

Beef Brisket with Asian Chili Sauce

It’s sweet, it’s spicy, it’s a bold taste of the Orient. This easy-to-make recipe features exotic spices atop delicious slices of beef brisket. Think of this dish as a simple way to present Asian tastes without needing to invest too much time or effort. Your guests will thank you.

Beef Tenderloin

Rich is the perfect word to describe this dish. The steak slices really shine and are complemented by the earthy goodness of the three mushroom varieties. Served over grits, this dish is a simple, confident way to make an impression.

Crumb Crusted Petite Tender Roast

These small roasts feature the mouthwatering creaminess of butter and cheese along with the crisp crunch of the crackers. When served with the flavor-packed punch of wasabi, you have a memorable dinner, indeed. The best part? It’s quick and easy.

Beef Steak

Impress your guests or your own family with little time invested. This recipe lets the steak’s flavor shine among the sweetness of the fruit and excitement of the curry. If needed, Chuck Eye steaks fill in nicely for the recipe’s Flat Iron steaks. It’s delicious either way!

Chef’s Exclusive® Italian Burger

Elevating hamburgers to a higher level is always an enjoyable challenge. The fresh ingredients on this Italian style burger complement the delicious ground chuck to create a perfect summertime sandwich.

Chef’s Exclusive® Grilled Filet

Down-to-earth and truly savory, this exclusive recipe is simple, pure pleasure. The mushroom-rosemary gravy adds rustic flavors, while the grilled fillet is wholesome and full-flavored. A dish to inspire customer loyalty.

Chef’s Exclusive® Grilled Asian Short Ribs

So many complex flavors will surely make these short ribs a favorite for years to come. The grilled peppers, scallions, and soy sauce balance the sweetness of the brown sugar to create a robust flavor that guests will love.

Chef’s Exclusive® Seared T-Bone Steak

This is the all-American meal: the savoriness of baked potatoes loaded with cheese, the boldness of charred red onions, and the delightful lavishness of a grilled T-bone steak. Who doesn’t love a combination like this?

Chef’s Exclusive® Ribeye Florence

Herbs are magical ingredients, especially when it comes to cooking with steak. Plus, ribeye is one of the most impressive cuts you can find. Browned garlic with rosemary is the crowning glory to this incredible dish. 

Chef’s Exclusive® New York Strip Steak

Nothing complements steak quite like Roquefort cheese. When prepared right, they both melt in your mouth and create a full, rich experience. Serve with crisp vegetables, and the entire meal is a memorable feast that’s easy to make.

View Recipes
5-Spice Seared Ground Beef Lettuce Wraps
Horseradish-Braised Pot Roast
Ginger Beef & Noodle Bowls
Chimichurri-Marinated Strip Filets
Braised Short Ribs
Dijon & Herb Rubbed Beef Roast
Mexican-Style Milanesa
Beef Brisket with Asian Chili Sauce
Beef Tenderloin
Crumb Crusted Petite Tender Roast
Beef Steak
Chef’s Exclusive® Italian Burger
Chef’s Exclusive® Grilled Filet
Chef’s Exclusive® Grilled Asian Short Ribs
Chef’s Exclusive® Seared T-Bone Steak
Chef’s Exclusive® Ribeye Florence
Chef’s Exclusive® New York Strip Steak
Instructions
Nutrition

Toasted Peanut and 5-Spice Seared Ground Beef Lettuce Wraps with Crunchy Onions and Carrot-Daikon Slaw

Instructions

  1. Bring water to a boil in a small saucepan. Add rice; reduce heat to low, cover and cook for 5 minutes. Remove from the heat.
  2. Meanwhile, heat oil in a large nonstick pan over medium-high heat. Add ground beef and ginger; cook, crumbling into small pieces with a wooden spoon, until the beef is cooked through, about 6 minutes.
  3. Stir in the cooked rice, water chestnuts, broth, hoisin sauce, five-spice powder and salt; cook until heated through, about 1 minute. Right before serving, add the toasted peanuts.

To serve, spoon 1-2oz. portions of the beef mixture into lettuce leaves, top with herbs and crispy onions and roll into wraps.

Carrot Daikon Slaw

Ingredients

1 oz. Sweet Chile Thai Chile Sauce
1 tsp. Sriracha
2 tsp fish sauce, Red Boat brand
½ oz. fresh lime juice,
1 tsp. fine minced garlic
4 oz. water

  1. Mix all other ingredients a together and let sit 2 hours to bloom

For the Carrots & Daikon

5 oz. carrots, shredded large on box grater
7 oz. daikon radish, shredded large on box grater
2 oz. red onion, fine julienne slice
1 recipe of the Nouc Cham

  1. Place the shredded carrots, daikon and onion in a mixing bowl and pour the ingredients over them and mix well.
  2. Cover tightly and refrigerate for at least 4-8 hours, stirring once. Drain thoroughly before using.

To present Toasted peanut and 5-spice seared ground beef lettuce wraps

For 4 people

12 ea. Boston Bibb or Butter lettuce cups
24 oz. Toasted peanut and 5-spice seared ground beef, warm
1/2 cup picked fresh herbs leaves all small and slightly torn if necessary: cilantro, basil, mint and green onions (thin sliced)
Carrot-Daikon slaw, full recipe
2 oz. crispy onions

  1. Separate the lettuce cups and onto serving vessels and into a triangle pattern.
  2. Add 1-2 oz. of the Toasted peanut and 5-spice seared ground beef to each cup. Then spread the herbs evenly between all 12 cups filled with the ground beef and then the crispy onions also spread out evenly.
  3. Serve immediately and with the carrot Daikon slaw.  

Nutrition

Horseradish-Braised Pot Roast with Barley & Kale

Instructions

  1. Press pepper evenly onto all surfaces beef pot roast.
  2. Heat oil in stockpot over medium heat until hot.
  3. Place pot roast in stockpot; brown evenly. Pour off drippings.
  4. Add onion, water, Worcestershire sauce and 2 tablespoons horseradish.
  5. Return beef to stockpot; bring to a boil.
  6. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
  7. Meanwhile, prepare barley according to package directions for 6 servings.
  8. Remove from heat. Stir in kale. Cover and let stand 5 minutes.
  9. Remove pot roast; keep warm. Skim fat from cooking liquid, if necessary; bring to boil.
  10. Reduce heat to medium and cook 10 to 13 minutes or until reduced to 1-1/2 cups, stirring occasionally. Stir in remaining 1 teaspoon horseradish.
  11. Remove bone from pot roast. Carve pot roast into thin slices.
  12. Return beef to cooking liquid and heat through.
  13. Serve beef over barley mixture.

Recipe and photo courtesy of beefitswhatsfordinner.com

Nutrition

Nutrition information per serving: 386 calories; 14 g fat (5 g saturated fat; 6 g monounsaturated fat); 90 mg cholesterol; 159 mg sodium; 35 g carbohydrate; 6.8 g fiber; 32 g protein; 8.5 mg niacin; 0.5 mg vitamin B6; 2.1 mcg vitamin B12; 5.2 mg iron; 36 mcg selenium; 9.8 mg zinc; 115.3 mg choline.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Ginger Beef & Noodle Bowls

Instructions

  1. Cut steaks crosswise into 1/4-inch thick strips; cut strips in half.
  2. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook 1 minute.
  3. Add 1/2 of beef; stir-fry 2 minutes or until outside surface of beef is no longer pink.
  4. Remove from skillet. Repeat with remaining oil and beef.
  5. Season with salt and pepper, as desired. Keep warm.
  6. Add broth, green onions and mirin to skillet; bring to a boil.
  7. Reduce heat to low; simmer 8 to 10 minutes.
  8. Meanwhile divide noodles and beef evenly among 4 large soup bowls.
  9. Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles. 10. Garnish with carrots.

Recipe and photo courtesy of beefretail.org

Nutrition

Nutrition information per serving using top blade: 665 calories; 37 g protein; 72 g carbohydrate; 19 g fat; 750 mg sodium; 202 mg cholesterol; 34.1 mg niacin; 0.4 mg vitamin B6; 2.6 mcg vitamin B12; 7.9 mg iron; 10.3 mg zinc.

Nutrition information per serving using top round: 643 calories; 44 g protein; 72 g carbohydrate; 13 g fat; 754 mg sodium; 202 mg cholesterol; 38.2 mg niacin; 0.7 mg vitamin B6; 3.1 mcg vitamin B12; 7.8 mg iron; 7.5 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.

Chimichurri-Marinated Strip Filets

Instructions

  1. Place garlic in food processor container and cover.
  2. Process until finely chopped. Add remaining sauce ingredients and cover.
  3. Process until well blended.
  4. Remove and refrigerate 1/4 cup sauce for serving.
  5. Place beef filets and remaining sauce in food-safe plastic bag; turn steaks to coat.
  6. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  7. Remove filets from marinade; discard marinade.
  8. Place filets on grid over medium, ash-covered coals.
  9. Grill, uncovered, 12 to 15 minutes (over medium heat on preheated gas grill, 10 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  10. Serve filets with reserved chimichurri sauce.

Recipe and photo courtesy of beefitswhatsfordinner.com

Nutrition

Nutrition information per serving: 229 calories; 14 g fat (3 g saturated fat; 8 g monounsaturated fat); 73 mg cholesterol; 148 mg sodium; 1 g carbohydrate; 0.2 g fiber; 25 g protein; 7.5 mg niacin; 0.5 mg vitamin B6; 3.3 mcg vitamin B12; 2.1 mg iron; 29.0, mcg selenium; 4.9 mg zinc; 0.9 mg choline.

 

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Braised Short Ribs with Red Wine Sauce

Instructions

  1. Heat oil in large stockpot over medium heat until hot.
  2. Brown beef short ribs on all sides. Season with salt and pepper as desired.
  3. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil.
  4. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
  5. Remove short ribs from stockpot; keep warm.
  6. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.
  7. Melt 1 tablespoon butter in large nonstick skillet over medium heat.
  8. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender.
  9. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil.
  10. Reduce heat and simmer 5 minutes; stirring often.
  11. Remove skillet from heat; stir in remaining 1 tablespoon butter.
  12. Serve sauce over short ribs.

Recipe and photo courtesy of beefitswhatsfordinner.com

Nutrition

Nutrition information per serving: 381 calories; 22 g fat(10 g saturated fat; 9 g monounsaturated fat); 97 mg cholesterol; 596 mg sodium; 10 g carbohydrate; 1.4 g fiber; 30 g protein; 4.5 mg niacin; 0.4 mg vitamin B6; 3.0 mcg vitamin B12; 4.2 mg iron; 22.0 mcg selenium; 7.0 mg zinc.

 

This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc.

Dijon & Herb Rubbed Beef Roast with Cranberry Sauce

Instructions

  1. Preheat oven to 350°F.
  2. Combine 3 tablespoons mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef roast.
  3. Place roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover.
  4. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.
  5. Meanwhile, combine cranberries and honey in medium saucepan; bring to a boil, stirring occasionally.
  6. Reduce heat; simmer 10 to 15 minutes or until berries burst and mixture is syrupy. Stir in remaining 2 teaspoons mustard; remove from heat. Set aside.
  7. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium doneness.
  8. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  9. Carve roast into slices; season with salt and pepper, as desired.
  10. Serve with cranberry sauce.

Recipe and photo courtesy of beefitswhatsfordinner.com

Nutrition

Nutrition information per serving, 1/8 of recipe: 395 calories; 12 g fat (5 g saturated fat; 5 g monounsaturated fat); 113 mg cholesterol; 411 mg sodium; 22 g carbohydrate; 1.8 g fiber; 47 g protein; 13.6 mg niacin; 1.0 mg vitamin B6; 2.7 mcg vitamin B12; 3.2 mg iron; 55.1 mcg selenium; 8.8 mg zinc; 182.3 mg choline.

 

Nutrition information per serving, 1/10 of recipe: 316 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 91 mg cholesterol; 328 mg sodium; 18 g carbohydrate; 1.5 g fiber; 38 g protein; 10.9 mg niacin; 0.8 mg vitamin B6; 2.2 mcg vitamin B12; 2.6 mg iron; 44.1 mcg selenium; 7.1 mg zinc; 145.8 mg choline.

 

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

Mexican-Style Milanesa with Smoky Corn Relish

Instructions

  1. Combine corn, chipotle pepper and 1/4 teaspoon salt in medium bowl. Set aside.
  2. Beat egg, 1 tablespoon water and adobo sauce in shallow dish until blended.
  3. Place tortilla chips in second shallow dish.
  4. Dip each beef steak into egg mixture, then into tortilla chips to coat both sides.
  5. Heat 1 teaspoon oil in large nonstick skillet over medium to medium-high heat until hot.
  6. Place 2 steaks in skillet; cook 5 to 6 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once and adding another 1 teaspoon oil to skillet after turning steaks.
  7. Remove steaks; keep warm. Repeat with remaining 2 teaspoons oil and steaks.
  8. Top each steak evenly with Smoky Corn Relish.

Recipe and photo courtesy of beefitswhatsfordinner.com

Nutrition

Nutrition information per serving: 419 calories; 21 g fat (5 g saturated fat; 7 g monounsaturated fat); 126 mg cholesterol; 361 mg sodium; 29 g carbohydrate; 3.0 g fiber; 31 g protein; 4.5 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12; 3.9 mg iron; 24.2 mcg selenium; 6.8 mg zinc.

 

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

 

Recipe and photo courtesy of beefitswhatsfordinner.com

Beef Brisket with Asian Chili Sauce

Instructions

  1. Heat oil in stockpot over medium heat until hot.
  2. Place beef brisket in stockpot; brown evenly.
  3. Combine water, chili garlic sauce, brown sugar and soy sauce.
  4. Pour over brisket; bring to a boil.
  5. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender.
  6. Remove brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 minutes or until reduced by half.
  7. Trim fat from brisket. Carve diagonally across the grain into thin slices.
  8. Serve with sauce.
  9. Serve with kimchee, if desired.

Recipe and photo courtesy of beefitswhatsfordinner.com

Nutrition

Nutrition information per serving, 1/6 of recipe: 224 calories; 8 g fat (2 g saturated fat; 2 g monounsaturated fat); 51 mg cholesterol; 348 mg sodium; 7 g carbohydrate; 0 g fiber; 30 g protein; 4.5 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 2.7 mg iron; 30.2 mcg selenium; 7.1 mg zinc.

 

Nutrition information per serving, 1/8 of recipe: 168 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 39 mg cholesterol; 261 mg sodium; 5 g carbohydrate; 0 g fiber; 22 g protein; 3.3 mg niacin; 0.2 mg vitamin B6; 1.6 mcg vitamin B12; 2.0 mg iron; 22.6 mcg selenium; 5.3 mg zinc.

 

This recipe is an excellent source of protein, vitaminB12, selenium and zinc; and a good source of niacin, vitaminB6 and iron.

Beef Tenderloin with Wild Mushroom Grits

Instructions

  1. Heat oven to 425°F.
  2. Combine thyme and pepper; reserve 1 tablespoon for mushrooms. Press remaining seasoning mixture evenly onto all surfaces of beef roast.
  3. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
  4. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
  5. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium.
  6. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  7. Meanwhile melt butter in large nonstick skillet over medium heat. Add mushrooms and 1 tablespoon reserved seasoning
  8. Cook and stir about 7 minutes or until mushrooms are tender. Season with salt and pepper, as desired. Keep warm.
  9. Carve roast into slices. Serve over grits, as desired; top with mushrooms.

Recipe and photo courtesy of beefretail.org

Nutrition

Nutrition information per serving, 1/6 of recipe: 440 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 60 mg cholesterol; 265 mg sodium; 58 g carbohydrate; 5.8 g fiber; 30 g protein; 11.5 mg niacin; 1.2 mg vitamin B6; 1.3 mcg vitamin B12; 3.7 mg iron; 28.9 mcg selenium; 5.4 mg zinc.

Nutrition information per serving, 1/8 of recipe: 330 calories; 7 g fat (2 g saturated fat; 4 g monounsaturated fat); 45 mg cholesterol; 199 mg sodium; 43 g carbohydrate; 4.3 g fiber; 22 g protein; 8.6 mg niacin; 0.9 mg vitamin B6; 0.9 mcg vitamin B12; 2.8 mg iron; 21.7 mcg selenium; 4.1 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of fiber and vitamin B12, and iron.

Crumb Crusted Petite Tender Roast with Wasabi Sour Cream

Instructions

  1. Heat oven to 425°F.
  2. Combine sour cream and wasabi paste in medium bowl. Cover and refrigerate until ready to use.
  3. Process crackers in food processor until fine crumbs. Combine crumbs, cheese and thyme in large bowl.
  4. Rub all surfaces of beef roasts with olive oil as needed. Press crumb mixture evenly onto all surfaces of beef roasts.
  5. Place roasts on rack in shallow roasting pan. Do not add water or cover.
  6. Roast in 425°F oven 20 to 25 minutes for medium rare to medium doneness.
  7. Remove roasts when instant read thermometer inserted into thickest part of roast, registers 145°F for medium rare or 160°F for medium doneness.
  8. Let stand 5 minutes before carving. Serve with Wasabi Sour Cream.

Recipe and photo courtesy of beefitswhatsfordinner.com

Cook's Tip

Beef Petite Tender Roast is a small separate muscle that rests on top of the shoulder near the top blade. The shoulder tender is separated by following the natural seam. All external fat is removed. The shape and size are similar to pork tenderloin. The petite roast averages 8 to 10 ounces.

Nutrition

Nutrition information per serving (1/6 of recipe): 369 calories; 22 g fat (9 g saturated fat; 5 g monounsaturated fat); 85 mg cholesterol; 392 mg sodium; 16 g carbohydrate; 0.3 g fiber; 29 g protein; 3.6 mg niacin; 0.6 mg vitamin B6; 2.0 mcg vitamin B12; 4.0 mg iron; 31.3 mcg selenium; 6.3 mg zinc.

 

This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of niacin.

Beef Steak with Curried Onion-Plum Sauce

Instructions

  1. Heat oil in large heavy nonstick skillet over medium heat until hot.
  2. Place steaks in skillet; cook flat iron steaks 11 to 14 minutes (chuck eye steaks 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Season with salt and pepper, as desired.
  4. Remove to platter; keep warm.
  5. Add green onions to skillet; cook and stir 1 to 2 minutes or until golden.
  6. Stir in preserves, chutney and curry powder.
  7. Add water; cook and stir until sauce is hot.
  8. Stir in lime juice; remove from heat.
  9. Spoon sauce over steaks. Sprinkle with peanuts.

Recipe and photo courtesy of beefitswhatsfordinner.com

Cook's Tip

Four Chuck Eye Steaks, cut 3/4 inch thick may be substituted for Flat Iron Steaks. Cook 9 to 11 minutes for medium rare to medium doneness, turning occasionally.

Nutrition

Nutrition information per serving, using Flat Iron Steaks: 492 calories; 28 g fat (8 g saturated fat; 14 g monounsaturated fat); 106 mg cholesterol; 198 mg sodium; 26 g carbohydrate; 1.1 g fiber; 34 g protein; 10.2 mg niacin; 0.5 mg vitamin B6; 7.5 mcg vitamin B12; 4.0 mg iron; 48.6 mcg selenium; 11.9 mg zinc; 141.9 mg choline.

 

Nutrition information per serving, using Chuck Eye Steaks: 556 calories; 30 g fat (9 g saturated fat; 15 g monounsaturated fat); 146 mg cholesterol; 197 mg sodium; 26 g carbohydrate; 1.1 g fiber; 45 g protein; 10.0 mg niacin; 0.5 mg vitamin B6; 3.4 mcg vitamin B12; 5.4 mg iron; 37.1 mcg selenium; 14.5 mg zinc; 168.3 mg choline.

 

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Chef’s Exclusive® Italian Burger with Mushrooms, Sun-Dried Tomato and Arugula Pesto on Toasted Ciabatta Rolls

Instructions

  1. Preheat griddle or grill to medium-high heat.
  2. Season burgers with salt and pepper, and set on grill to cook. Turn occasionally, 2-3 minutes per side for medium-rare or another minute or two for medium or medium-well.
  3. While burgers are cooking, place the baby arugula and garlic clove in a food processor. With blade running, drizzle in just enough olive oil to form a thick paste (pesto). Then add chopped pine nuts and cheese. Season with salt and pepper.
  4. Sauté mushrooms in a medium casserole over medium-high heat with two tablespoons olive oil for two minutes. Season with salt and pepper, and if desired, spritz mushrooms in the hot pan with balsamic vinegar. Remove from heat and reserve warm.
  5. Toast buns on grill. To assemble burger, spread some pesto on top and bottom of toasted ciabatta bun. Place burger on bottom. Top with a tablespoon or so of sautéed mushrooms, several strips of the marinated sun-dried tomato and, perhaps, a few pieces of fresh baby arugula.
  6. If desired, serve some steak fries on the side. When steak fries come out of the oven or fryer, they may be tossed in a bowl with a pinch of dried Italian herbs, crushed red pepper flakes and a dusting of Parmesan cheese.

This recipe can only be found here, on the Chef’s Exclusive® website.

Nutrition

Chef’s Exclusive® Grilled Filet with Mushrooms and Rosemary

Instructions

  1. Remove steaks from refrigerator one hour before cooking to come up to room temperature.
  2. Preheat a large cast iron pan or heavy casserole over medium heat.
  3. In another large casserole, sauté the mushrooms with half the olive oil for a few minutes over medium-high heat. Season with salt and pepper, and add to a medium casserole along with the beef gravy. Bring to a simmer.
  4. Add a teaspoon of chopped rosemary and the tablespoon of butter. Reserve warm.
  5. Season the steaks generously with salt and pepper and put in the cast-iron pan with the remaining olive oil.
  6. Sear on both sides for a minute, and then cook for an additional 3-4 minutes per side turning over occasionally. Steaks are done when a thermometer test reads 115-120°F for rare, 120-125°F for medium-rare, 125-130°F for medium.
  7. Serve steaks with the mushroom-rosemary gravy.

This recipe can only be found here, on the Chef’s Exclusive® website.

Nutrition

Chef’s Exclusive® Grilled Asian Short Ribs with Jasmine Rice Scallions and Bell Peppers

Instructions

  1. Spread short rib strips out on a baking sheet, and coat evenly on both sides with brown sugar.
  2. In a mixing bowl, combine the soy sauce, scallions, garlic, ginger, Asian pear, mirin, sake, water, black pepper and star anise if using. Add sugared ribs to this marinade.
  3. Cover and refrigerate at least 4 hours or overnight.
  4. Preheat grill to medium-high.
  5. Prepare jasmine rice according to package directions, stirring in chopped bell peppers and sliced scallions as the rice is just finishing cooking. Reserve warm.
  6. Remove short ribs from marinade, and place directly on grill without additional seasoning. Cook ribs for 3-4 minutes per side, turning once to desired doneness.
  7. While ribs are cooking, toss pepper rings and whole scallions with 1 tablespoon oil and 2 teaspoons of kosher salt in a bowl.
  8. Grill peppers and scallions 1-2 minutes per side alongside short ribs.
  9. Serve short ribs over the jasmine rice along with the grilled peppers and scallions.

This recipe can only be found here, on the Chef’s Exclusive® website.

Nutrition

Chef’s Exclusive® Seared T-Bone Steak with Cheesy Baked Stuffed Potatoes & Grilled Red Onion

Instructions

  1. Preheat grill to medium-high heat.
  2. Remove steaks from refrigerator one hour before cooking to come up to room temperature.
  3. Wash potatoes, and bake at 400°F for 45 minutes to 1 hour.
  4. Make a cut along the top of each hot baked potato, and carefully scoop out the pulp.
  5. Mix the pulp in a mixing bowl with the butter, sour cream, scallions, cheese, and season to taste with salt and pepper.
  6. Refill potato shells with the mixture. Dust the tops with additional cheese or parmesan, and bake on a baking sheet in the 400°F oven for another 20 minutes until all are browned on top.
  7. In another bowl, mix together the olive oil, vinegar, sugar and salt.
  8. Peel onions and cut in half. Then cut each half 3-4 times almost to the root end. Put the onions to soak in this marinade while the potatoes are on their first bake.
  9. Season the steaks generously with salt and pepper, and put them on the grill to cook for 4-5 minutes per side, turning them occasionally.
  10. Remove steaks from the grill when a thermometer reads 115-120°F for rare, 120-125°F for medium-rare or 125-130°F for medium.
  11. While steaks are grilling, remove the red onions from the marinade, and grill them alongside steaks for a few minutes on all sides until lightly charred.
  12. Serve steaks with the cheesy baked potatoes and charred red onions.

This recipe can only be found here, on the Chef’s Exclusive® website.

Nutrition

Chef’s Exclusive® Ribeye Florence with Toasted Garlic and Fresh Rosemary

Instructions

  1. Remove steaks from the refrigerator one hour before cooking to come up to room temperature.
  2. Preheat a large cast iron or heavy-bottomed casserole over medium-high heat.
  3. Season the steaks generously with salt and pepper.
  4. When pan is hot, put an ounce or so of olive oil in the bottom of the pan, and put the steaks to cook.
  5. Sauté for 1 minute on each side.
  6. Reduce flame to medium, and continue to cook for 4-5 minutes per side, turning steaks occasionally. When a thermometer reads 115-120°F for rare, 120-125°F for medium-rare, 125-130°F for medium as desired, remove steaks to a warm platter to rest.
  7. Put remaining olive oil in the casserole along with the sliced garlic, and raise heat to high.
  8. Swirl or stir garlic in the pan continuously while the garlic cooks and begins to brown. Just as the garlic is turning into golden brown garlic chips, toss the rosemary sprigs into the hot oil (be careful to avoid splattering oil) along with a pinch of salt.
  9. Stir briefly to infuse the flavor of the rosemary, and spoon out the garlic and rosemary over the resting steaks.

This recipe can only be found here, on the Chef’s Exclusive® website.

Nutrition

Chef’s Exclusive® New York Strip Steaks Roquefort with Asparagus, Shoestring Potatoes and Green Peppercorn Sauce

Instructions

  1. Remove steaks from refrigerator one hour before cooking to come up to room temperature.
  2. Preheat oven to broil position.
  3. Preheat a large cast iron or heavy bottomed casserole over medium-high heat.
  4. Season steaks generously with salt and pepper.
  5. Put a pot of salted water to boil for cooking asparagus.
  6. Heat a large casserole with the frying oil over medium heat until a candy thermometer reads 340°F.
  7. Put one ounce of olive oil in the large pan. Then sear steaks for one minute on each side, and reduce heat to medium. Cook steaks for 3-4 minutes per side, turning them occasionally until a thermometer reads 115-120°F for rare, 120-125°F for medium-rare, 125-130°F for medium.
  8. Remove steaks to a warm platter when done to rest for five minutes.
  9. While steaks are finishing, cook asparagus in the water for three minutes until crisp-tender. Drain and add 1 tablespoon of butter. Season with salt and pepper.
  10. Heat beef gravy in a casserole with the drained green peppercorns to a simmer, and finish with cream (if using) and 1 tablespoon butter. Reserve hot.
  11. Rinse the shredded potato under cold water to remove excess starch. Drain well. Pat dry, and gently lower into the frying oil with a strainer or long tongs. Watch for hot fat splatter. Stir potatoes gently with tongs while they cook to golden brown, about 1-2 minutes. Drain on paper towels, and season with salt.
  12. Top steaks with crumbled Roquefort, and place them under broiler for about one minute to warm, soften and melt cheese slightly.
  13. Serve steaks with buttered asparagus, crispy shoestring potatoes and green peppercorn sauce.

This recipe can only be found here, on the Chef’s Exclusive® website.

Nutrition

Total Recipe Time: 2-1/2 hours to 3 hours

Makes 4 Servings

Ingredients

  • 1/2 cup water
  • 1/2 cup instant brown rice
  • 2 teaspoons sesame oil
  • 1 pound 90%-lean ground beef
  • 1 tablespoon minced fresh ginger
  • 1 (8 ounce) can water chestnuts, rinsed and chopped
  • 1/2 cup reduced-sodium beef broth
  • 2 tablespoons hoisin sauce
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon salt
  • 2 heads Boston lettuce, leaves separated
  • 1/2 cup picked fresh herbs leaves all small and slightly torn if necessary: cilantro, basil, mint and green onions ( thin sliced)
  • 1/4 cup toasted chopped peanuts    

Total Recipe Time: 2-3/4 hours to 3 hours

Makes 6 Servings

Ingredients

  • 1 Chef’s Exclusive® 7-Bone Chuck Roast (about 2-1/4 to 2-1/2 pounds)
  • 1 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 large onion, thinly sliced
  • 1 cup water
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons plus 1 teaspoon prepared horseradish, divided
  • 1 cup uncooked quick-cooking (pearled) barley or farro
  • 4 cups thinly sliced kale or baby spinach leaves

Total Recipe Time: 30 minutes

Makes 4 Servings

Ingredients

  • 1 pound Chef’s Exclusive® Flat Iron Steaks or 1 beef Top Round Steak, cut 3/4 inch thick
  • 1 tablespoon dark sesame oil
  • 2 tablespoons minced fresh ginger
  • 2 large cloves garlic, minced
  • Salt and pepper
  • 2 cans (13-3/4 to 14-1/2 ounces each) ready-to-serve beef broth
  • 3/4 cup thinly sliced green onions
  • 2 tablespoons mirin or rice wine vinegar
  • 6 cups cooked fresh Oriental-style thin cut noodles or unseasoned instant ramen noodles
  • 1/2 cup shredded carrots

Total Recipe Time: 35 to 40 minutes

Makes 4 Servings

Ingredients

4 Chef’s Exclusive® Strip Filets, cut 1 inch thick (about 4 to 6 ounces each)

 

Chimichurri Sauce:

2 cloves garlic

1/2 cup packed fresh cilantro

1/2 cup packed fresh parsley

1/4 cup olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon freshly grated lemon peel

1/4 teaspoon crushed red pepper

Total Recipe Time: 2-1/2 hours to 3 hours

Makes 4 Servings

Ingredients

2 pounds Chef’s Exclusive® Short Ribs

1 teaspoon vegetable oil

Salt and pepper

1 can (10-1/2 ounces) double-strength beef broth or beef consommé

1 cup dry red wine

2 small onions, quartered

4 cloves garlic, minced

3 fresh thyme sprigs

1-1/2 cups sliced mushrooms

2 tablespoons butter

1/4 cup chopped shallots

1 teaspoon minced fresh thyme

2 teaspoons cornstarch dissolved in 1/2 cup dry red wine

Total Recipe Time: 2-1/2 hours to 3-1/4 hours

Makes 8 to 10 Servings

Ingredients

1 Chef’s Exclusive® Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)

3 tablespoons plus 2 teaspoons Dijon-style mustard, divided

1 tablespoon steak seasoning blend

1 teaspoon dried rosemary leaves

3 cups fresh or frozen cranberries

1/2 cup honey

Total Recipe Time: 25 to 30 minutes

Makes 4 Servings

Ingredients

4 Chef’s Exclusive® Cubed Steaks (about 4 ounces each)

1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce

1 can (11 ounces) Mexican-style or regular corn, drained

1 egg

1 cup finely crushed tortilla chips

4 teaspoons vegetable oil, divided

Total Recipe Time: 2-3/4 hours to 3-1/2 hours

Makes 6 to 8 Servings

Ingredients

1 Chef’s Exclusive® Boneless Beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)

1 tablespoon vegetable oil

1/2 cup water

1/4 cup chili garlic sauce

2 tablespoons brown sugar

2 tablespoons reduced-sodium soy sauce

Kimchee (optional)

Total Recipe Time: 1-1/4 to 1-1/2 hours

Makes 4 to 6 Servings

Ingredients

  • 1 Chef’s Exclusive® Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 3 tablespoons fresh thyme, chopped
  • 4 teaspoons pepper
  • 2 tablespoons butter
  • 1 pound assorted wild mushrooms (oyster, cremini and shiitake), coarsely chopped
  • Salt and pepper
  • Cooked grits

Total Recipe Time: 35 Minutes

Makes 6 to 8 Servings

Ingredients

4 Chef’s Exclusive® Petite Tender Roasts (8 to 10 ounces each)

37 to 40 butter-flavored crackers

1/2 cup grated Parmesan cheese

2 teaspoons dried thyme leaves, crushed

Olive oil

Wasabi Sour Cream:

1 container (8 ounces) dairy sour cream

1 tablespoon prepared wasabi paste

Total Recipe Time: 30 to 35 minutes

Makes 4 Servings

Ingredients

4 Chef’s Exclusive® Flat Iron Beef Steaks (8 ounces each)

2 tablespoons olive oil

Salt and pepper

2 green onions with tops, sliced diagonally

1/3 cup plum preserves

2 tablespoons Major Grey mango chutney

3/4 teaspoon curry powder

1/4 cup water

1 tablespoon fresh lime juice

1/4 cup roasted salted peanuts, chopped

Total Recipe Time: 45 minutes to 1 hour

Makes 4 Servings

Ingredients

4 each 8- to 9-ounce Chef’s Exclusive® Ground Chuck Hamburger Patties
salt, fresh milled black pepper
4 ciabatta hamburger buns, toasted (may substitute any rustic roll)
8 ounces white mushrooms, sliced
1 tablespoon balsamic vinegar (optional)
6 pieces marinated sun-dried tomato, chopped or cut into strips
2 cups baby arugula, packed lightly
3 ounces extra virgin olive oil (approx.)
1 clove, garlic
1 tablespoon toasted pine nuts, chopped
1 tablespoon grated Parmesan cheese

Total Recipe Time: 25 to 40 minutes

Makes 4 Servings

Ingredients

4 each 8- to 10-ounce Chef’s Exclusive® Filet Portions
kosher salt, fresh black pepper
1 pound white mushrooms, sliced
2 sprigs fresh rosemary
8 ounces veal demi-glace or beef gravy
1/4 cup olive oil
1 tablespoon butter

Total Recipe Time: 1 to 1-1/2 hours

Makes 4 to 6 Servings

Ingredients

4-5 pounds Chef’s Exclusive® Asian-Style Beef Short Ribs (thinly cut across the bones)
1 cup lite soy sauce
1 cup brown sugar
3 scallions, chopped
3 cloves garlic, minced
1 tablespoon peeled, chopped fresh ginger
1 Asian pear, coarsely grated
1/4 cup mirin
1/4 cup dry sake
1/3 cup water or fresh orange juice
1/2 teaspoon sesame oil
1 tablespoon peanut or canola oil
2 teaspoons freshly grated black pepper
2 pieces whole star anise (optional)
1 pound jasmine rice
1 each red, yellow, and orange bell pepper; slice three rings from each, chop the rest coarsely
1 bunch scallions, root ends removed; slice two thinly, reserve remaining to grill

Total Recipe Time: 1-3/4 to 2 hours

Makes 2 Servings

Ingredients

4 each 1 to 1-1/2” thick (20- to 22-ounce) Chef’s Exclusive® T-Bone Steaks
kosher salt, coarse black pepper
4 large russet baking potatoes
1/4 cup unsalted butter
1/4 cup sour cream
1/2 cup shredded white cheddar cheese (or Jack, Asiago etc.), plus 1/4 cup extra or 1/4 cup grated parmesan
2-3 scallions, thinly sliced
4 medium red onions
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon sugar
2 teaspoons kosher salt

Total Recipe Time: 45 minutes to 1 hour

Makes 2 Servings

Ingredients

2 each 14-ounce Chef’s Exclusive® Boneless Ribeye Steaks
kosher salt and freshly milled black pepper
8-10 cloves garlic, peeled, thinly sliced
2 branches fresh rosemary, cut into 1” pieces
6 ounces extra virgin olive oil

Total Recipe Time: 1 to 1-1/2 hours

Makes 2 Servings

Ingredients

2 each 12-ounce Chef’s Exclusive® NY Strip Steaks
kosher salt, freshly milled black pepper
1 pound fresh asparagus, coarse stem ends cut away.
4 russet potatoes, washed, peeled, cut on a mandolin or by hand into very fine strings
2 tablespoons butter
2 ounces olive oil
2 quarts frying oil
3 ounces Roquefort cheese, crumbled
8 ounces beef gravy or veal demi-glace
2 teaspoons green peppercorns in brine
1 ounce half & half or heavy cream (optional)