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Management at Chicago Gourmet Steaks has over 150 years in the beef industry. Over these years, we have experimented with many different techniques of grilling steak and steak recipes. We have written down our favorite grilling recipes for various cuts of beef, to make your cookout experience the best possible. While Chicago Gourmet Steaks can be thoroughly enjoyed without a single spice, the following are designed to help you prepare the steak you want. Some of our recipes listed are compliments of The Beef Checkoff.



Memorial Day Beef Kabob Recipe
Beef Stew Recipe
Chateabriand Recipes
Sirloin Steak Recipes
Round Steak Recipes
Texas BBQ Beef Brisket With Cowboy Beans
Shanghai Flank-Steak Salad
Chicago Style Steak Vesuvio
Blackened Top Sirloin With Red Pepper Sauce


Memorial Day Beef Kabob Recipe
Makes 4 Servings

16 Ounces Diced Top Sirloin
1 teaspoon ground black pepper
1 large lime, cut into wedges
1 red onion, cut into wedges
1 container cherry tomatoes

Mojo Sauce
1/4 cup orange juice
1/4 cup lime juice
3 tablespoons finely chopped fresh oregano
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt

1. Whisk Sauce ingredients in small bowl, and season beef with pepper
2. Thread beef, lime, and onion wedges onto metal skewers
3. Separately Thread tomatoes onto metal skewers
4. Grill kabobs, and serve with drizzled sauce

Beef Stew Recipe
Makes 8 servings in a crock-pot

2 lbs. Diced Top Sirloin
2 Tbsp. quick-cooking tapioca
2 ribs celery
4 onions, quartered
1 Tbsp. sugar
4 carrots cut up
4 potatoes, cubed
16 oz. can string beans, un-drained
10 ¾ oz can low-sodium tomato soup
½ cup water
1 tsp. salt
½ tsp black pepper
1 Tbsp. fresh parsley

1. Combine all ingredients except parsley in slow cooker.
2. Cover. Cook on high 4-6 hours. Stir in parsley just before serving.

Chateaubriand Recipes
Beef Tenderloin Recipe

2-4 pounds Chateaubriand

1 envelope dry low-sodium onion soup mix
¼ cup Worchester sauce
½ tsp. black pepper

1. Pour Worchester sauce over meat.
2. Sprinkle onion soup mix and pepper over meat.
3. Bake at 450 for 15 minutes per pound (oven temperatures differ. Please refer to cooking charts and your oven’s cooking guide).

Sirloin Steak Recipes
Submitted by Dennis Tague

1. Center Cut Top Sirloin Steaks
2. Let steaks cool to room temperature.
3. Sprinkle soy sauce over steaks to liking.
4. Sprinkle steak seasoning over steaks to liking.
5. Grill accordingly, medium-rare recommended.

Round Steak Recipes

2 Tbsp. all-purpose flour
1/2 tsp. garlic powder
1/2 tsp. ground pepper
1/4 tsp. paprika
2 pounds Boneless Beef Round Steak
1 can Cream of Mushroom Soup
1/2 cup water
1 pkg. dried onion mushroom soup mix
Fresh Mushrooms
1/4 cup dairy sour cream
1 Tbsp. fresh parsley

1. In a crock-pot, combine flour, garlic powder, pepper and paprika.
2. Cut Steak into 1 1/2 x 1/2 inch strips. Place in flour mixture and toss meat until well-coated.
3. Cook in slow cooker for 1 to 1 1/2 hours.
4. Add mushroom soup, water and soup mix. Stir until well mixed.
5. Cover and cook on high for 3 to 3 1/2 hours or on low for 6-7 hours or until meat is very tender.
6. Stir in the mushrooms, sour cream and fresh parsley.
7. Immediately cover and cook on high for 10-15 minutes longer or until heated through.
8. Serve over noodles or rice.

Texas BBQ Beef Brisket With Cowboy Beans
Makes 24 Servings

Ingredients
6 Pound Beef Brisket Available At Chicago Gourmet Steaks By Telephone (1-800-99-STEAK)

6 Tbsp Dry Mustard
3 Tbsp Dried Oregano
2 Tbsp Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Salt
1 Tbsp Ground Black Pepper
1 Cup Water
2 Cups BBQ Sauce
2 Cups Chopped Celery
2 Cups Chopped Onions
2 Cups Chopped Green Bell Pepper
2 Tsp Minced Garlic
2 Tbsp Vegetable Oil
1 Quart Cooked Pinto Beans
1 Quart Cooked White Beans
1 Quart Cooked Rice
1 Quart BBQ Sauce
1 Cup Tomato Sauce
1 Tbsp Hot Pepper Sauce

Instructions
1. Combine mustard, oregano, garlic powder, chili powder, pepper and salt; rub over surface of briskets.
2. Place briskets in roasting pans; cover with aluminum foil. Roast in 325°F oven 2 to 3 hours or until tender.
3. Remove foil; continue to roast an addi tional 30 minutes.
4. Remove beef from pan; keep hot. Skim and discard fat from cooking liquid. Combine cooking liquid and water over medium-low heat. Add barbecue sauce; cook until hot, stirring frequently.
5. Sauté celery, onions, peppers and garlic in oil until soft. Add beans, rice, barbecue sauce, tomato sauce and pepper sauce; heat through. 6. Thinly slice beef across the grain. For each serving: Plate 3 ounces sliced beef; spoon generous 1 ounce ladle sauce over beef. Serve with #8 scoop (1/2 cup) Cowboy Beans.

Shanghai Flank-Steak Salad
Makes 24 Servings

Ingredients
5 Pound Flank Steak Available At Chicago Gourmet Steaks By Telephone (1-800-99-STEAK)

1.75 Cups Peanut Oil
1 Cup Reduced-Sodium Soy Sauce
1 Cup White Rice Vinegar
7 Tbsp Lemon Juice
7 Tbsp Sesame Oil
¾ Ounce Minced Garlic
½ Ounce Chopped Cilantro
½ Tsp Sugar
1.5 Pounds Lettuce
6 Ounces Fried Rice Noodles
1 Pound Sliced Mushrooms
12 Ounces Steamed Fresh Broccoli Florets
12 Ounces Sliced Tomato
6 Ounces Sliced Green Bell Pepper
6 Ounces Red Bell Pepper
2 Tbsp Toasted Sesame Seeds

Instructions
1. Combine oil, soy sauce, vinegar, lemon juice, sesame oil, garlic, cilantro and sugar; whisk to blend.
2. Cut grilled steak into thin slices.
3. For each serving: Line salad plate with 1 ounce lettuce leaves. Arrange 1/4 ounce noodles, 3 ounces beef, 3/4 ounce mushrooms, 1/2 oun ce each broccoli, tomatoes and bell peppers over lettuce.
4. Sprinkle with 1/4 teaspoon sesame seeds; garnish with cilantro. Serve with 1-1/2 ounces dressing.

Chicago Style Steak Vesuvio
Makes 24 Servings

Ingredients
16 OZ T-Bone Steaks From Chicago Gourmet Steaks

12 Russet Potatoes (10 oz each) Cut Into Wedges
1.5 Cups Olive Oil
2 Cups Minced Garlic
½ Cup Minced Fresh Rosemary
4 Tbsp Salt
3 Tbsp Ground Black Pepper
6 Cups Dry White Wine
6 Cups Beef Stock
3 Cups Cooked Peas
1.5 Cups Minced Fresh Oregano
24 T-Bone or Porterhouse Steaks

Instructions
1. Parboil potato wedges 12 to 15 minutes until almost tender; drain.
2. In bowl toss potatoes with olive oil, garlic, rosemary, salt and pepper. Cover and reserve.
3. Add 2 tablespoons peas; heat through.
4. For each serving, to order: Cook 5 ounces potatoes in nonstick skillet over medium-high heat, turning occasionally until golden, about 10 minutes. Remove potatoes; keep hot. Deglaze skillet with 1/4 cup each wine and stock; reduce slightly.
5. Meanwhile, season 1 steak with 1 tablespoon garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill to desired doneness. Plate steak and potatoes.
6. Pour wine mixture over steak and potatoes. Garnish with 1 tablespoon oregano.

Blackened Top Sirloin With Red Pepper Sauce
Makes 24 Servings

8 OZ Top Sirloin Steaks From Chicago Gourmet Steaks
For The Red Pepper Sauce:
2 Pounds Chopped Red Bell Peppers
8 Ounces Chopped Red Onions
¼ Cup Olive Oil
2 Tbsp Minced Garlic
1 Quart Chicken Broth
2 Cups Canned Whole Tomatoes With Juice
2 Tbsp Balsamic Vinegar
½ Tsp Ground White Pepper
2 Tbsp Unsalted Butter
1. Sauté peppers and onions in oil in large skillet over medium heat 15 to 20 minutes or until tender. Add garlic; sauté 3 to 4 minutes. Add broth, tomatoes and vinegar; cook 30 minutes, stirring occasionally.
2. Place pepper mixture in food processor or blender; cover and puree. Strain; discard solids.
3. Stir in pepper; whisk in butter. If necessary, cook to reduce pepper mixture to 6 cups; keep hot.

For The Blackening Spice:
1/3 Cup Sweet Paprika
3 Tbsp Onion Salt
3 Tbsp Dried Oregano
3 Tbsp Dried Thyme
2 Tbsp Ground Fennel Seed
2 Tbsp Garlic Powder
1 Tbsp Ground Black Pepper
1 Tbsp Cayenne Pepper
1 Tbsp Ground White Pepper
4. Combine paprika, onion salt, oregano, thyme, fennel seed, garlic powder, black pepper, cayenne pepper and white pepper in bowl; mix thoroughly.
5. Rub 1 to 2 teaspoons seasoning mixture into both sides of each steak. Cover and refrigerate until ready to use

 
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Our corn-fed, Midwestern beef is USDA inspected and naturally aged for 18-21 days for exceptional taste and ultimate tenderness. No water, fillers, preservatives, chemicals or coloring are ever used.
Whether purchased for your family or as a gift, each and every selection is custom cut when ordered to insure the freshest quality possible.