I have a confession: I love beef. I could eat beef every single day and I would if my family would let me make it but they want variety. I do tend to get it on our menu at least twice a week. Steak on the grill is a menu staple and either meatloaf, spaghetti and meatballs or braised short ribs are the other menu favorites. I really never do much more than grill steak so when presented with the opportunity to participate in this amazing Florida Beef Council blogging event I had to apply. I’ll use leftover steak, if there is any, in a wrap for lunch or to top a salad for a meal. It was a fun challenge to create outside my comfort zone. You will find a wealth of beef information and recipes on the website plus a handy chart of the different cuts of beef.
If you’re a beef lover like me, I encourage you to follow Florida Beef Council on Pinterest, Instagram, Twitter and Facebook. I know you will find great recipes through the posts on their social media channels.
There are so many cuts of beef from which to choose but I’m a NY strip, filet or porterhouse girl. Hubby is a die-hard ribeye, preferably bone-in, guy, however, the one cut everyone in my family can agree upon is NY Strip. So I chose that for my dish.
Good for you!
I have always been a believer that beef is good for you and it really is. Here are 3 reasons why:
- A 3 ounce single serving of lean beef has an average of 150 calories and less than 10 grams of fat. That’s about the size of a smart phone.
- 50% of the daily recommended value of protein is in one serving of beef.
- Beef not only provides a complete, high quality protein but it contains high amounts of iron, zinc, vitamins B6 and B12 along with other key vitamins and minerals your body needs.
So, while everything should be enjoyed in moderation, don’t be afraid to put beef on your menu or serve to your guests. Well, speaking of guests, I developed this two-bite tapas recipe using beef, brie and onion jam. I’d never made an onion jam before so I was just winging it. The result was delicious. I should think about winging it more often. You’ll notice I did not toast both sides of the bread. When you toast both sides the bread becomes very crispy. Sometimes the toppings will fall of when the bread breaks after biting. I wanted a crunch with a bit of softness to the bread that wouldn’t fall apart.
Finally, a few notes about this recipe: I had a short loaf of French bread hence I only got 18 slices. You may get more or less depending on your loaf. My NY Strip was just enough for the 18 slices and, therefore, I did not use the entire wheel of Brie. Save the remaining garlic parsley butter to top a grilled steak. It is my humble opinion that whoever invented putting a compound butter on a grilled steak was a genius. I also had onion jam leftover. Stored in the refrigerator, it will keep a few days.
Disclosure Statement: The post is sponsored by Florida Beef Council in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
- Balsamic Steak and Grilled Peach Salad by Casa de Crews
- Beef and Cheddar Risotto by My World Simplified
- Beef, Brie and Onion Jam Canapes by Family Around The Table
- Creamy Polenta with Shredded Beef Braised in a Tomato Wine Sauce by Girl Abroad
- Grilled Steak Fajita Quinoa Bowls by Katie’s Cucina
- Joe’s Special by Family Foodie
- Korean Bibimbap by The Crumby Cupcake
- Mini Beef Wellingtons by Cricket’s Confections
- Roast Beef Sliders topped with Smoked Gouda and Caramelized Onions by The Healthy Fit Foodie
- Spaghetti Squash and Meatballs Bowl by Having Fun Saving and Cooking
- Steak & Farro Rainbow Salad by Go Epicurista
- Steak and Eggs Benedict Crostini by Life Tastes Good
- Steak Frites by April Golightly
- Thai Noodle Steak Salad by Dessert Geek
- Vaca Frita Rice Bowl by Love and Confections
- Speaking Beef: A Handy Guide to International Beef Cuts by Sunday Supper Movement
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