Marti Congleton of Versailles shares with her customers recipes from the Kentucky Beef Council. Also, "My son's favorite flank steak recipe comes from the Best of the 20th Century Cookbook published by the Woodford County Homemakers," she said.
Here's Tanner Congleton's favorite, which he prepares often for family dinners.
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Grilled flank steak
1/2 cup soy sauce
6 tablespoons light-brown sugar
4 teaspoons vinegar
31/2 teaspoons garlic salt
1 tablespoon ginger
1 cup oil
2 green onions, chopped
11/2 pounds flank steak
In a small bowl, mix together soy sauce, brown sugar, vinegar, garlic salt, ginger, oil and onions. Place flank steak in a dish and cover with marinade. Marinate flank steak in this mixture for 6 hours.
Discard marinade. Grill 5 to 7 minutes on each side. Slice into thin slices and serve hot or cold.
These two recipes appear on the Kentucky Beef Council's 2009 calendar.
Chipotle beef tacos
2 teaspoons olive oil
1 boneless beef chuck roast (arm, shoulder or blade), about 2½ pounds)
Salt and pepper
1 can (14 to 14½ ounces) beef broth
2 tablespoons minced garlic
16-ounce jar chipotle salsa
3 tablespoons chopped fresh cilantro
Flour tortillas, warmed
Heat oil in stockpot over medium heat until hot; brown beef. Sprinkle with salt and pepper. Add broth and garlic; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2½ hours or until beef is fork-tender. Remove roast; cool slightly. Skim fat; reserve cooking liquid. Shred roast with 2 forks.
Combine beef and salsa in saucepan. Cook and stir over medium heat 8 to 10 minutes, adding cooking liquid as needed to keep beef moist. Add cilantro. Serve with tortillas. Makes 6 servings.
Mediterranean eye round steaks
6-ounce jar marinated artichoke hearts
¼ cup chopped roasted red pepper
1 tablespoon chopped fresh basil
3 tablespoons Dijon-style mustard
2 beef eye round steaks, cut 1-inch thick (8 ounces each)
Drain artichokes; reserve liquid. Chop artichokes; combine with red pepper and basil. Refrigerate.
Mix reserved artichoke liquid and mustard. Marinate beef steaks in mustard mixture in refrigerator 6 hours or as long as overnight. Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 19 to 23 minutes for medium rare doneness, turning occasionally. Do not overcook. Carve steaks, Serve with artichoke mixture.
Makes 2 to 4 servings.