May is National Beef Month!!!
1 beef Top Sirloin Steak boneless, cut 1 inch thick (about 1-1/4 pounds)
1 medium yellow squash, sliced (1/2-inch)
1 medium zucchini, sliced (1/2-inch)
1 small red onion, cut into 1/2-inch thick wedges
8 medium mushrooms
1 tablespoon Dijon-style mustard
1 tablespoon olive oil
2 tablespoons Dijon-style mustard
2 tablespoons apricot preserves
1 teaspoon lemon juice
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
INSTRUCTIONS FOR GRILLED BEEF SIRLOIN & FARMER’S MARKET SKEWERS
Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 45 seconds, stirring once. Brush on beef steak.
Alternately thread vegetables onto four 12-inch metal skewers. Combine mustard and oil; brush on vegetables.
Place steak and skewers on grid over medium, ash-covered coals. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until tender, turning occasionally.
Carve steak; season with salt. Serve with vegetables.
Recipe courtesy of the Iowa Beef Industry Council and the Beef Checkoff Program
Spring is here! Soon enough, regular trip to local farmer’s markets will be a weekly routine. Try out this recipe in your kitchen, and use it all season long!
What you will need…
1. Cook pasta, drain and reserve 1 cup of pasta water.
2. Turn oven to 375. In a baking dish mix cherry tomatoes, artichokes, green onions and garlic. Roast for 20 minutes of until the cherry tomatoes begin to burst.
3. Top roasted tomatoes and artichokes with breadcrumbs and Parmesan cheese. Broil until golden brown.
4. Let tomatoes and artichokes cool for 5 minutes. Mix with the pasta, parsley and basil. Use the reserved pasta water to thin out the sauce.
Chef Aaron brought his son along to help him on TV for his Living with Amy segment in Appleton, Wisconsin. Check it out!