Movie Monday: Steak Done Indoors

It’s cold outside, too cold to grill, but you want a steak. That’s a real dilemma, isn’t it? Never fear- the ACA is here to show you how to get that tender, juicy steak you’re craving without stepping foot outside.

Pan-searing is a great way to cook a flavorful steak, but only if you know how to do it! That’s why this week’s #MovieMonday from Saveur Magazine is all about pan-searing steaks. Check it out: 

Movie Monday: Cutting a Ribeye Steak

There are two things in this world that most folks love- ribeye steaks and saving money. Buying wholesale cuts and cutting them yourself are a great things to connect that love triangle. Today’s #MovieMonday is all about how to do just that.

See a live cutting demo with ACA’s Erin Beasley at the 73^rd annual ACA Convention and Trade Show! The Beef Girl is serving up beef, and you’re not going to want to miss it. Register today HERE.

Tasty Tuesday: Ribeye Steaks with Sauteed Grape Tomatoes and Brie

We’ve got a love affair with #BEEF this month! As you begin to plan the perfect date for your Valentine, keep in mind that nothing says “I love you,” like a juicy steak! Impress your special someone with a home-cooked dinner for two with this #TastyTuesday recipe. Find it and more like it at www.beefitswhatsfordinner.com

Ribeye Steaks with Sauteed Grape Tomatoes and Brie

Total Recipe Time: 25 to 30 minutes
Makes 2 to 4 servings

Ingredients

• 2 beef Ribeye Steaks Boneless, cut 1-inch thick (about 12 ounces each)
• 2 cups grape tomato halves (about 10 ounces)
• 3 tablespoons water
• 3 teaspoons minced prepared roasted garlic, divided
• 4 ounces Brie cheese, shredded
• 2 tablespoons thinly sliced fresh basil
• Fresh basil (optional)

Instructions

1. Combine tomatoes, water and 1 teaspoon garlic in large nonstick skillet. Cook, covered, over medium heat 4 to 5 minutes or until tomatoes are tender, stirring often. Season with salt and pepper, as desired. Remove from skillet; keep warm. Carefully wipe out skillet with paper towels.
2. Press remaining 2 teaspoons garlic evenly onto beef steaks. Place steaks in skillet over medium heat; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Carve steaks into slices; season with salt and pepper, as desired. Add cheese and basil to tomatoes; stir until well combined. Serve immediately with beef. Garnish with additional basil, if desired.

Movie Monday: Spice Up Your Steak

Tired of the same ol' same ol'? 

Our #MovieMonday is here to save the date! Spice up that date night dinner with one of these twists on seasoning steak! Ten seasoning options, one awesome protein. 

Beef- it’s what’s for dinner. 

Tasty Tuesday: Fabulous Flatbreads

Who doesn't love flatbreads? A scrumptious piece of fluffy bread piled high with meat, cheese, veggies, sauces, seasonings...YUM! To us, there's only one way to take a flatbread to the next level, and that's by adding beef, of course! 

This recipe for Grilled Steak and Mozzarella Flatbread will have you running back for seconds. Serve this protein-packed and flavor-filled meal to your family tonight to #LiveAFlavorfulLife and #EatMoreBeef. We promise it's as nutritious as it is delicious! 

As always- Beef, It's What's For Dinner. 

Visit www.BeefItsWhatsForDinner.com for the recipe.

Ingredients:

• 1 to 1-1/4 pounds beef Top Sirloin Filets, cut 1 inch thick, tied
• 1-1/2 teaspoons lemon pepper
• 2 cups packed fresh baby spinach
• 1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup)
• 2 tablespoons chopped fresh basil
• 1-1/2 teaspoons balsamic vinegar
• 4 naan breads (Indian flatbread) or pita breads

Directions:

1. Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
2. Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.
3. Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.
4. Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.