Beef salad wins coo-off contest

June 26, 1991|By Sherri Clinton | Sherri Clinton,Evening Sun Staff

Ester Blum of Baltimore took first place in the third annual Maryland beef cook-off outdoor barbecue caategory contest. The contest, sponsored by the Maryland Beef Council, was held Sunday at tahe Maryland BEEFestival at the Carroll County Farm Museum in Westminster. For more information about the Maryland Beef Council call 301-592-3940.

Bangkok Beef Salad

Marinade:

1/2 cup chunky peanut butter

1/2 cup peanut oil

1/4 cup white wine vinegar

1/4 cup soy sauce

1/4 cup lemon juice

2 cloves garlic, crushed

10 sprigs cilantro, chopped

1 teaspoon red pepper flakes

1 teaspoon fresh ginger

2 pounds sirloin steak

Dressing:

1/2 cup rice wine vinegar

1/4 cup peanut oil

1/2 teaspoon salt

1 tablespoon sugar

1 clove garlic, crushed

1/4 teaspoon red pepper flakes, or cayenne pepper

1 tablespoon soy sauce

Splash of hot pepper sauce

1 teaspoon minced ginger

2 tablespoons lemon juice

1/3 cup chopped salted peanuts

Salad:

2 cucumbers, peeled, seeded and sliced thin

1/4 pound blanched snow peas

1/2 pound fresh bean sprouts

2 red peppers, julienne

2 cups thinly sliced red cabbage

1 cup minced green onions

Lettuce

Garnish: 1/2 cup chopped salted peanuts

Combine marinade ingredients in a blender until well mixed. Add some water if it is too thick, about one-quarter to one-half cup. Marinate the sirloin for about an hour before grilling.

Prepare the dressing by blending all ingredients except peanuts. Stir in the one-third cup peanuts. Prepare the salad with ingredients listed above. Mix the dressing with the salad.

Grill the steak until desired doneness. Let it sit a few minutes then carve into thin strips. Mix the sliced steak into the salad. Arrange the lettuce leaves in a suitable container, such as a large salad bowl. Add the salad to the container. Garnish with steak strips and sprinkle with remaining peanuts.

Serves six.

Ethel Comer of Huntingtown took second place with this delicious recuoe.

Grilled Steak Cognac

4 4- to 6-ounce beef tenderloin steaks

1/2 cup cognac, divided

2 teaspoons crushed green peppercorns plus 6 crushed peppercorns, divided

1 1/2 teaspoon coarsely ground black pepper, divided

1/4 cup beef broth

1 1/2 cups heavy cream

1/2 teaspoon Dijon mustard

Dash of salt

Marinate steaks in one-quarter cup cognac for one hour. Pat dry and coat with a mixture of two teaspoons green peppercorns and one teaspoon black pepper.

To make sauce: combine remaining cognac with beef broth and boil in a saucepan until it reduces to one-quarter cup liquid. TTC Immediately add cream and continue boiling until mixture reduces to two-thirds cup, whisking often. Remove from heat and add remaining green peppercorns, remaining pepper, Dijon mustard and -- of salt to taste. Sauce can be prepared 1 1/2 hours ahead and gently reheated.

Grill steaks three to four inches over hot coals, turning several times, about 10 minutes for medium rare. Pour cognac sauce over each steak and serve. Serves four.

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