Read the latest recipes about Beef on Restaurant Hospitality.com
Beef Sarang with Mango Edamame Relish
From: Chef Ephraim Malag, Tournament Club of Iowa, Polk City, IA. Yield: 4 servings. cup sake cup soy sauce 1 Tbsp. toasted sesame oil 1 tsp. red miso...
Flank Steak with Asian Noodles
Yield: 4 servings. 1 lb. Certified Angus Beef flank steak 3 Tbsp. sesame oil 1 shallot, chopped 2 cloves garlic, minced 1 Tbsp. minced ginger tsp. crushed...
Grilled Denver Steak with Smoked Bacon and Buttermilk Blue Cheese Mashed Potatoes, Asparagus and Madeira Sauce
From: Executive chef/owner John Milner, Milner's, Winston-Salem, NC. Yield: 4 servings. Grilled Denver Steak: 4 10-oz. Denver Steaks, cut from sirloin...
Sicilian Burger
From: Sandy D'Amato, Sanford Restaurant, Milwaukee, WI. Yield: 4 servings. 2 Tbsp. extra-virgin olive oil cup finely minced onions 2 large garlic cloves,...
Mediterranean Grilled New York Strip Steak
Yield: 4 servings. 4 12-oz. Certified Angus Beef New York Strip Steaks 1 tsp. dried rosemary, hand-crushed 2 tsp. dried thyme tsp. finely ground coffee...
Meat Expectations
Restaurant-goers are digging into meaty entrees with renewed enthusiasm lately. What started with the popularity of steak houses and burgers moved into...
Lemon Avocado Oil Marinated Flank Steak with Avocado Chimichurri Sauce
From: Chef Jeff Rossman, Terra Restaurant and Bar, San Diego, CA. Yield: 4 servings. 1 cup Pacifica Culinaria Lemon Avocado Oil cup fresh lemon juice...
Smoked Brisket with Spicy Peach Sauce
Yield: 10-12 servings. 4 lb. Certified Angus Beef brisket 2 habaero peppers, seeded 2 Tbsp. chopped ginger 1 shallot 2 Tbsp. unsalted butter cup Lea &...
Lemongrass Smoked Beef Tenderloin with Edamame Dumplings
From: Chef Brian Sonksen, Soho Sushi Bar & Deli; The Stuffed Olive, Cedar Falls, IA. Yield: 4 servings. 4 beef filet steaks, 6 to 8 ounces each as needed,...
Epic Roasthouse Beef Tartare
From: Chef Jan Birnbaum, Epic Roasthouse, San Francisco. Yield: 6 appetizer servings. 16 oz. beef tenderloin 4 Tbsp. Dijon mustrd 6 dashes Lea & Perrins...
Local Short Rib-Stuffed Pierogies, Leeks Fondant & Parsley Coulis
From: Executive chef/partner Jonathan Bennett, Moxie, the Restaurant, Beachwood, OH, and Red, the Steakhouse, Cleveland, OH and Miami Beach, FL. Yield:...
Tamarind Beef
From: Chef Chris Yeo, Straits Restaurants. Yield: 1 serving. Beef: 1 Tbsp. vegetable oil 10 oz. filet mignon, cubed and marinated 3 oz. Pad Thai sauce...
American Kobe Flank Steak Sandwich
From: Chef Janine Falvo, Carneros Bistro & Wine Bar, Sonoma, CA. Yield: 6 servings. 1-2 lb. Wagyu flank steak 1 lb. loaf sourdough bread, sliced as needed...
Grilled Thai Steak Salad
Yield: 24 servings. Marinated Steak: 1 cup soy sauce 1 cup sugar 1 cup water cup chopped garlic cup chili flakes 24 hanger steaks, 6-oz. portions Nuoc...
Grilled Flat Iron Steak with Tabasco® Beer Marinade
Yield: 12 servings. 12 8-oz. steaks, top blade 1 lb. onions, red 24 oz. beer 2 Tbsp. Tabasco brand Chipotle Pepper Sauce 1 Tbsp. Tabasco brand Garlic...
Sizzling Steak Stuffed Idaho Potatoes
From: Executive chef Elias Iglesias, Morton's, The Steakhouse New York City. Yield: 4 servings. 4 large Idaho potatoes (16 to 20 ounces each), scrubbed...
Filet of Sirloin with Coconut-Date Shrimp and Ginger-JalapeñoChutney
Yield: 12 servings. 12 9-ounce Certified Angus Beef top sirloin filets 1 cup shredded, sweetened coconut 1 cup pitted dates cup almonds 16 sheets phyllo...
Petite Flat Iron Steak
Yield: 12 servings. 12 IBP USDA Choice Flat Iron Everyday Steaks, 5-oz., frozen Pan-roasted Cherry Tomatoes: 2 Tbsp. olive oil 1 lb. cherry tomatoes,...
Snake River Farms Tomahawk Ribeye
From: Executive chef Brian Massie, Brand Steakhouse at the Monte Carlo, Las Vegas. Yield: varies. as needed, 20-oz. Snake River Farms Tomahawk Ribeye...
Añejo Caramelized Onions With New York Strip
From: Executive chef Joanne Bondy, Old Hickory Steakhouse, Gaylord Texan,Dallas. Yield: 1 serving. 8 oz. yellow onions, sliced cup clarified butter to...
