4

well-trimmed beef top loin steaks, cut 1-inch thick (about 2-1/2 pounds)

Salt and pepper

2

tablespoons chopped fresh thyme

2

tablespoons minced garlic

1/2

teaspoon pepper

4

medium portobello mushrooms, stems removed

2

tablespoons olive oil

Salt

Chopped fresh parsley (optional)

Blue Cheese Butter:

2

tablespoons crumbled blue cheese

2

tablespoons butter, softened

2

tablespoons chopped, ready-to-eat sun-dried tomatoes, not packed in oil

1

teaspoon chopped fresh parsley

Makes 4 servings

Cook’s Tip: One boneless beef top sirloin steak, cut 3/4 inch thick or 2 beef shoulder center steaks, cut 3/4 inch thick (about 1 pound) may be substituted for tri-tip steaks. Pan-broil top sirloin steak 10 to 13 minutes (shoulder center steaks 9 to 12 minutes) for medium rare to medium doneness, turning once.

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

Nutrition information per serving: 385 calories; 9 g fat
 (3 g saturated fat; 4 g monounsaturated fat); 61 mg cholesterol; 658 mg sodium; 59 g carbohydrate; 6.3 g fiber; 30 g protein; 8.8 mg niacin; 0.7 mg vitamin B6; 1.3 mcg vitamin B12; 3.5 mg iron; 28.0 mcg selenium; 5.5 mg zinc.

Instructions:

1.

Place jalapeño peppers on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes or until evenly blistered and blackened. Place in food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.

2.

Press black pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Remove from grill; let stand while preparing vinaigrette.

3.

Meanwhile prepare Jalapeno Vinaigrette. Remove and discard skins, seeds and membranes from jalapeño peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover; pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.

4.

Arrange salad greens on serving platter. Fan the mango and avocado slices over greens. Carve steaks into slices; season with salt, as desired. Arrange over salad. Top with shallot; drizzle with vinaigrette. Sprinkle with cheese.

Nutrition information per serving: 369 calories; 21 g fat (5 g saturated fat; 12 g monounsaturated fat); 60 mg cholesterol; 272 mg sodium; 19 g carbohydrate; 5.1 g fiber; 30 g protein; 8.4 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 3.5 mg iron; 29.5 mcg selenium; 5.3 mg zin

Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Grill steaks, covered, 7 to 10 minutes for medium rare to medium doneness, turning occasionally. Cooking times for jalapeño peppers remain the same.

Cook’s Tip: Two beef shoulder petite tender roasts (8 to 12 ounces each) may be substituted for top loin (strip) steaks. Grill shoulder petite tender roasts, covered, over medium, ash-covered coals l4 to 18 minutes (over medium heat on preheated gas grill, covered, 14 to 19 minutes) for medium rare to medium doneness, turning occasionally.

Cook’s Tip: Cotija is a firm, white Mexican cheese with a salty flavor and texture similar to Parmesan cheese. To shave firm cheeses, use a vegetable peeler to easily remove wide, thin strips.

Ingredients:

1

beef sirloin (or round) tip center roast (2 to 2-1/2 pounds)

1

tablespoon minced fresh parsley

1

teaspoon dried thyme leaves, crushed

1

teaspoon vegetable oil

1

clove garlic, minced

1/2

teaspoon cracked black pepper

Salt

Sauce:

1

cup dairy sour cream

1/2

cup prepared horseradish

2

tablespoons milk

1

tablespoon snipped fresh chives

1/8

teaspoon ground white pepper

Instructions:

1.

Heat oven to 325°F. Combine parsley, thyme, oil, garlic and black pepper; press evenly onto all surfaces of beef roast.

2.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness.

3.

Meanwhile combine sauce ingredients in small bowl; cover and refrigerate.

4.

Remove roast when meat thermometer registers 140°F for medium rare. (Do not overcook.) Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 5°F to reach 145°F for medium rare.) Carve roast into thin slices; season with salt, as desired. Serve with sauce.

Nutrition information per serving: 303 calories; 17 g fat (8 g saturated fat; 3 g monounsaturated fat); 108 mg cholesterol; 144 mg sodium; 6 g carbohydrate; 0.9 g fiber; 33 g protein; 6.0 mg niacin; 0.6 mg vitamin B6; 3.7 mcg vitamin B12; 3.2 mg iron; 45.1 mcg selenium; 8.0 mg zinc.

Cook's Notes

Note: Beef Sirloin (or Round) Tip Center Roast is cut from the Beef Round Tip,
Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side,
tip center and tip bottom. The tip center is left whole and sold as a roast. Average
weight is 2 to 2-1/2 pounds.

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