Southeast Asian Steak Salad
A quick Asian marinade gives Ribeye Steak big flavor in this easy rice noodle salad.
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Total Time: 45 min
Ingredients:
- 2 beef Ribeye Steaks Boneless, cut 3/4 inch thick (about 8 to 10 ounces each)
- 1 package (6 to 8 ounces) vermicelli rice noodles
- 3 cups thinly sliced romaine lettuce
- 1 cup fresh bean sprouts
- 1 cup packaged matchstick carrots
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 4 slices lime (optional)
- Fresh cilantro or mint sprigs (optional)
Marinade:
- 1/2 cup reduced-sodium or regular teriyaki sauce
- 1/4 cup fresh lime juice
- 3 tablespoons honey
- 3 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 teaspoon chili garlic sauce
Cooking:
- Combine Marinade ingredients in small bowl. Cover and refrigerate 1/2 cup for sauce. Place beef Ribeye Steaks Boneless and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Meanwhile, prepare noodles according to package directions; drain well.
- Carve steaks into slices. Divide noodles among 4 large shallow bowls; top with equal amounts of lettuce, bean sprouts, carrots, green onions, cilantro and mint. Drizzle with reserved marinade. Arrange beef on top. Garnish with lime slices and cilantro or mint sprigs, if desired.
Cook's Tip: Two beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each), may be substituted for beef Ribeye Steaks. For charcoal, grill, uncovered, 10 to 12 minutes (for gas, grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Cook's Tip: Four cups cooked angel hair pasta may be substituted for rice noodles.
Bourbon Blueberry & Brie Bacon Cheeseburger
Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.
Ingredients
- 1 pound Kentucky Cattlemen’s Ground Beef
- 4 Slices Bacon, thick sliced
- 1/4 inch Sliced Brie Cheese, rind removed
- 1 pint Fresh Blueberries
- 1 Lemon, halved
- 1/8 cup White Sugar
- 2 tsp. Cornstarch
- 1 1/2 tsp. Bourbon
- 2 Brioche Buns
- 2 Tbsp. Salted Butter
- Arugula
- ¼ tsp. Kosher Salt
- ¼ tsp. Black Pepper
Recipe
1. Form Two Patties and Set Aside.
2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.
3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.
4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.
5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.
6. Enjoy!
Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!