Blue Ribbon Recipes

Whether for your neighbors, your restaurant’s patrons, or your store’s customers, Blue Ribbon Angus Beef and Blue Ribbon Beef offer ideal choices for each recipe and occasion.

Prize-Winning Recipes for Prize-Winning Beef

Whether you’re looking for a time-tested family favorite or something entirely new, you’ve come to the right place. All of these beef dishes offer a prize-winning dining experience, and they become even more special when you start with Blue Ribbon!

Steak and Spinach Salad with Avocado Dressing

Print Steak and Spinach Salad with Avocado Dressing Recipe

Premium sirloin gets a little pep in its step from ground cumin, creamy-yet-zesty avocado yogurt dressing, crunchy pepitas, and a crisp bed of baby spinach. Fresh, spunky, savory, and satisfying, all in one dish.

Serves 6-8

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

  • 1 package Swift Premium Sirloin Flap
  • 1 tablespoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 1 large ripe avocado
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons chopped chives plus additional for garnish
  • Juice of 1 large lime
  • Pinch cayenne
  • 12 cups baby spinach
  • 1/4 cup roasted pumpkin seeds

Directions:

  1. Preheat a grill and rub the grates with oil. Rub the steak with cumin and salt and pepper.
  2. In a blender, combine the avocado, yogurt, chives, lime juice, cayenne, 2-3 tablespoons water and season with salt and pepper. Blend until smooth. Transfer to a bowl.
  3. Grill the steak over high heat about 8-10 minutes per side. Remove to a cutting board and let rest 5 minutes.
  4. Divide the spinach between 6 serving plates. Slice the steak into 1/2-inch pieces across the grain and place over the spinach. Sprinkle with chives and pumpkin seeds. Serve with the avocado dressing on the side.

Beer-Braised Chuck Roast

Print Beer-Braised Chuck Roast Recipe

Take a tender and tasty boneless chuck roast, sear in sautéed onions and garlic, then slow-simmer in a rich dark beer. You’ll have a meal that’s incredibly easy to make, yet deliciously impresses.

INGREDIENTS:

  • 4 lbs. boneless Blue Ribbon Angus Beef chuck roast
  • 4 oz. olive oil
  • kosher salt
  • freshly milled black pepper
  • 6 cloves garlic, chopped
  • 6 onions, peeled, halved and sliced lengthwise
  • 12 oz. beer (i.e. stout, porter)
  • 2 cups beef broth
  • 1 bay leaf, 4 sprigs thyme, 1 branch rosemary

DIRECTIONS:

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Heat the olive oil in a heavy casserole dish over medium-high heat. Season chuck roast generously with salt and pepper and brown in the casserole on all sides. Remove meat to a platter.
  3. In same casserole dish, sauté onions until golden brown. Add garlic and sauté briefly until fragrant. Deglaze the pan with the beer and beef stock.
  4. Return chuck roast to the casserole dish, add the herbs and bring to a simmer. Cover and braise in the oven, turning the roast after 1 1/2 hours. Meat is done when it is fork tender after about 2 ½ to 3 hours.
  5. Let the roast rest in the sauce for 20 to 30 minutes; remove to a cutting board and slice thickly across the grain. Enjoy!

Tri-Tip Roast

Print Tri-Tip Roast Recipe

Tri-tip is prized for its rich, savory flavor and melt-in-your mouth smoothness. The tangy marinade also works well with chicken and pork. Season, roast and slice thin for a tasty dish!

Ingredients:

  • One 3-4lb. Blue Ribbon Angus Beef tri-tip roast

Marinade:

  • 1 cup canola oil
  • 1/4 cup lemon juice
  • 1/4 cup brown sugar
  • 1/4 cup lite soy sauce
  • 8 cloves garlic, pressed
  • 1 tbsp Lawry’s seasoned salt
  • 1 tbsp. freshly ground black pepper
  • Combine all ingredients and place in a container or plastic bag with tri tip to marinate in refrigerator for 2-4 hours. Turn meat in marinade occasionally.

Directions:
Preheat oven to 375 degrees F. Remove meat from marinade and sear in a heavy skillet or casserole with 2 tbsp. oil browning lightly and evenly. Place roast in preheated oven and roast for 30-40 minutes turning roast over once or twice during cooking time. Remove from oven when an instant read thermometer reads 120-125 degrees F. Let rest, loosely tented with foil, for 10-15 minutes before slicing thinly across the grain.

Serves 4-6 people.

 

Stewed Yellow Squash, Lima Beans & Tomato with Crumbled Feta Cheese and Dill

Ingredients:

  • 4 yellow squash, washed, sliced 1″ thick rounds then in half or quarters
  • 1 10oz. pkg. frozen baby lima beans
  • 1 14.5 oz. can diced fire roasted tomatoes
  • 3 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1 tbsp. butter
  • 4 tbsp. crumbled feta cheese
  • 1 tbsp. fresh dill, chopped
  • 2 scallions, sliced finely
  • kosher salt & fresh milled black pepper to taste

Directions:
Heat the olive oil in a heavy bottomed sauté pan and brown garlic lightly. Add yellow squash and sauté until becoming slightly tender 1-2 minutes. Add diced tomatoes and lima beans, bring to a simmer. Just as lima beans are becoming cooked, about 5 minutes, raise heat to high, stir in butter and dill and season salt and pepper to taste. Reduce tomato juice down to a syrup consistency that nicely coats the vegetables. Remove from heat, place in a serving dish. Sprinkle with crumbled feta cheese and scallion.

Bone-In Ribeye Steak

Print Bone-In Ribeye Steak Recipe

The King of the Grill! A little olive oil, a pinch of kosher salt, freshly ground pepper and a char-hot grill. Serve with Broccoli-Cheddar Stuffed Baked Potatoes and prepare to be praised.

Ingredients:

  • Four 1-1/2″ thick bone-in rib eye steaks
  • olive oil
  • kosher salt
  • freshly milled black pepper

Directions:
Preheat one half of outdoor grill. Remove steaks from refrigerator at least one half hour before cooking. Brush steaks with olive oil and season generously with salt and pepper. Place steaks on hot side of grill and cook 2-4 minutes per side until nicely charred. Move steaks over to the unheated side of grill, close the cover and continue cooking for 6-10 minutes for desired doneness. Remove steaks when an instant read thermometer registers 120-125 degrees F for medium-rare. Let steaks rest, tented with foil, for 5-10 minutes while finishing accompaniments. Serves 4 people.

Broccoli-Cheddar Stuffed Baked Potatoes

Ingredients:

  • 4 large Idaho potatoes
  • 4 tbsp. butter
  • 3 scallions, chopped
  • 1/2 10oz. pkg. frozen, chopped broccoli, squeezed dry
  • 1/2 cup grated white cheddar cheese
  • 1/3 cup ranch dressing
  • 1 tbsp. grated parmesan cheese
  • 1 tbsp. fresh parsley, chopped
  • kosher salt & freshly milled black pepper to taste
  • 2 tbsp. olive oil

Directions:
Preheat oven to 425 degrees F. Wash potatoes and poke with a knife to pierce skin. Run through one cycle for baked potatoes in microwave oven and finish baking in regular oven until tender, about 40 minutes. While potatoes are cooling for a few minutes melt 2 tbsp. butter in a small sauté pan and sauté  the chopped broccoli and chopped scallions for 2 minutes. Cut the top 1/3rd off of potatoes lengthwise and carefully scoop out the hot potato without piercing the skins. Mash the pulp by hand in a bowl and mix in chopped broccoli, scallion, ranch dressing, grated cheddar and season to taste with salt and pepper. Brush the outside of potato skins with olive oil and stuff them evenly with the potato-broccoli-cheese mixture. Melt the remaining butter and drizzle over the stuffed potatoes. Sprinkle lightly with the grated parmesan cheese, place on baking sheets and bake at 425 degrees F until nicely browned…about 15-20 minutes. Sprinkle with fresh chopped parsley and serve with the rib-eye steaks.

Grilled Strip Steak

Print Grilled Strip Steak Recipe

Cut from the short loin, strip steaks are known for their flavorful marbling and extra tenderness — perfect for the grill. Make yours extra-memorable by serving with Green Goddess Butter.

Ingredients:

  • Four 12-14oz. boneless Blue Ribbon Angus Beef strip steaks
  • Extra virgin olive oil
  • Kosher salt

Directions:
Remove steaks from refrigerator and allow to come to room temperature. Preheat grill. Season steaks generously with kosher salt and let stand for 10-15 minutes. Brush steaks with olive oil and place on grill. After 2 minutes turn steaks 90 degrees to obtain hatch marks. After another 2 minutes turn steaks over and repeat same procedure for a total cook time of approximately 4-6 minutes. Check with an instant read thermometer for a temperature of 120°-125° degrees Fahrenheit for Medium-Rare. Top with Green Goddess Butter.

Green Goddess Butter

Ingredients:

  • 1 cup soft butter, unsalted
  • 2 cloves garlic, pressed
  • 1/2 tsp. Worcestershire sauce
  • 1 tbsp. minced green onion
  • 1 1/2 tsp. minced fresh tarragon leaves
  • 1 1/2 tsp. minced fresh parsley
  • 1/2 cup sour cream
  • 1 1/2 tbsp. Dijon mustard
  • 1tsp. ea. fresh lemon juice and zest
  • 1 tsp. freshly ground black pepper
  • 1/2tsp anchovy paste (optional)
  • pinch kosher salt


Directions:

Mix all ingredients together in a bowl. Chill or hold at room temperature if using right away.

Beefsteak Tomato, Red Onion & Avocado Salad

Ingredients:

  • 4 beefsteak tomatoes, sliced
  • 1/2 red onion, sliced 1/8″ thick lengthwise
  • 1 avocado, pitted, peeled and quartered
  • 2 shallots, minced
  • 1 clove garlic, put thru press or mashed
  • 2 tbsp. red wine vinaigrette
  • 4 tbsp. extra virgin olive oil
  • 1 tbsp. chopped parsley
  • kosher salt, fresh black pepper to taste
  • Crumbled Feta or Blue Cheese (optional)
  • 2 heads butter lettuce, washed, leaves separated


Directions:

In a bowl combine the shallots, garlic, vinegar, olive oil and parsley. Season with salt and pepper. Arrange sliced tomatoes and onions on a platter or individually portioned onto plates on top of butter lettuce. Slice avocado quarters and arrange on top of tomatoes and onions. Drizzle with vinaigrette. Top with crumbled cheese if desired.

Serves 4 people.

Steak and Spinach Salad with Avocado Dressing

Beer-Braised Chuck Roast

Tri-Tip Roast

Bone-In Ribeye Steak

Grilled Strip Steak