Small Plate Entertaining with Beef

Recipes:

Whether planning a casual gathering or stylish event to ring in 2011, small plates are an easy and elegant way to please a crowd. Beef is ideal for entertaining, so serve a variety of simple, yet sophisticated beef bites that are a snap to put together. Get a head start on your New Year’s resolution to spend more time with family and friends by putting less time in the kitchen. 

Each beef starter can be prepared in three or four easy steps using a handful of readily available ingredients that showcase a variety of tastes and textures.  

Try these recipes and time-saving tips that will make you a faster – and smarter – cook. 

GRILLED SALSA STEAK APPETIZER
Total preparation and cooking time: 35 to 40 minutes

Marinating time: 15 minutes to 2 hours

• 2  beef shoulder top blade (flat iron) steaks (about 8 ounces each)
• 1  cup prepared thick-and-chunky salsa, divided
• 1 to 2  tablespoons chopped fresh cilantro
• 24  large corn tortilla chips
• 1/2  cup prepared guacamole
• 24  fresh cilantro leaves (optional)

1.    Place beef steaks and 1/2 cup salsa in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Combine remaining 1/2 cup salsa and chopped cilantro, as desired; cover and refrigerate until ready to use.

2.    Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

3.    Carve steaks into thin slices; cut slices into bite-size pieces. Arrange chips on platter. Top each chip evenly with reserved salsa mixture, beef and guacamole. Garnish with cilantro leaf, if desired. Serve immediately.

Makes 24 appetizers.

Cook's Tip:  One pound beef top loin steaks or top sirloin, cut 3/4 inch thick may be substituted for flat iron steaks. Grill top loin steaks 10 to 12 minutes (over medium heat on preheated gas grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill top sirloin steak 13 to 16 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Nutrition information per serving, using flat iron steak: 59 calories; 3 g fat (1 g saturated fat; 1 g monounsaturated fat); 12 mg cholesterol; 134 mg sodium; 5 g carbohydrate; 0.6 g fiber; 4 g protein; 0.5 mg niacin; 0.1 mg vitamin B6; 0.8 mcg vitamin B12; 0.5 mg iron; 5.4 mcg selenium; 1.3 mg zinc.

SPICY BUFFALO-STYLE MEATBALLS

Total preparation and cooking time:  25 minutes

• 1  pound ground beef
• 1/2  cup soft bread crumbs
• 1 egg, slightly beaten
• 2 tablespoons chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 to 3 tablespoons hot pepper sauce
• 2 tablespoons butter, melted
• 1  tablespoon honey
•  Blue cheese dressing
•  Celery sticks

1.    Preheat oven to 350°F. Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.
2.    Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350°F oven 18 to 20 minutes.
3.    Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well.  Add meatballs; stir to coat. 
4.    Serve with dressing and celery sticks, as desired.
Makes 32 appetizer servings.

Cook's Tip:  Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness.

Cook’s Tip: 1 package (about 18 ounces) frozen fully-cooked beef meatballs can be substituted for ground beef, bread crumbs, egg, onion, garlic, salt and pepper. Cook meatballs according to package directions. Continue as directed in step 3.

Nutrition information per serving, using 80% lean ground beef: 42 calories; 3 g fat
(1 g saturated fat; 1 g monounsaturated fat); 18 mg cholesterol; 79 mg sodium;
1 g carbohydrate; 0.05 g fiber; 3 g protein; 0.6 mg niacin; 0.04 mg vitamin B6;
0.3 mcg vitamin B12; 0.4 mg iron; 2.9 mcg selenium; 0.7 mg zinc.
Nutrition information per serving, using 95% lean ground beef: 33 calories; 2 g fat
(1 g saturated fat; 1 g monounsaturated fat); 16 mg cholesterol; 78 mg sodium;
1 g carbohydrate; 0.05 g fiber; 3 g protein; 0.7 mg niacin; 0.05 mg vitamin B6;
0.3 mcg vitamin B12; 0.4 mg iron; 3.15 mcg selenium; 0.8 mg zinc.

STEAK KABOBS WITH CARAMELIZED ONION RELISH

Total preparation and cooking time: 35 to 45 minutes

Kabobs:   

• 1 beef top sirloin or beef shoulder center (ranch) steak, cut 1-inch thick
• 1 teaspoon garlic-pepper seasoning
• Fresh basil leaves (optional)

Caramelized Onion Relish:    

• 2 tablespoons olive oil
• 1 large red onion, sliced
• 1/2 cup balsamic vinegar
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1.    To prepare Kabobs, preheat broiler. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain.
2.    To prepare Caramelized Onion Relish, heat olive oil in a large nonstick skillet over medium heat until hot. Add onions; cook 8 to 10 minutes or until tender and beginning to brown, stirring occasionally. Stir in balsamic vinegar and brown sugar. Cook 5 to 7 minutes or until liquid evaporates and onion mixture browns and thickens, stirring occasionally. Remove from heat and season with salt and pepper; keep warm.
3.    Cut beef steak into 1-1/4 inch pieces. Season meat with seasoning blend. Thread 3 beef pieces onto each skewer, leaving small spaces between pieces. Place kabobs on rack of broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
4.    Serve kabobs with relish. Garnish with basil leaves, as desired.

        Makes 12 appetizer servings.

Cook’s Tip: To grill, place kabobs on grid over medium, ash-covered coals. Grill, covered, 6 to 8 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.

Nutrition information per kabob, using top sirloin steak: 135 calories; 5 g fat (1 g saturated fat; 3 g monounsaturated fat); 25 mg cholesterol; 117 mg sodium; 9 g carbohydrate; 0.6 g fiber;
13 g protein; 3.8 mg niacin; 0.3 mg vitamin B6; 0.7 mcg vitamin B12; 1.0 mg iron;
15.4 mcg selenium; 2.5 mg zinc.

All materials courtesty of Beef It's Whats For Dinner