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Cucumber Ranch Steaks Recipe

The Beef Checkoff
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Recipe and photo courtesy of The Beef Checkoff
www.BeefItsWhatsForDinner.com
This recipe is an excellent source of protein, niacin, vitamin B12, iron, ... read full description
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Ingredients
  • 4 beef shoulder center steaks (Ranch Steak), cut 3/4 inch thick (about 5 ounces each)
  • 1/2 cup finely chopped seeded cucumber
  • 1/4 cup prepared ranch dressing
  • 1 tablespoon garlic -pepper seasoning
  • 1 small tomato, seeded, diced (optional)
Directions
  • Combine cucumber and dressing in small bowl. Set aside.
  • Press garlic-pepper seasoning evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
  • Serve steaks with cucumber sauce. Garnish with tomato, if desired.


Cook's Tip: To easily seed a cucumber, cut it lengthwise in half and use the tip of a teaspoon to scrape out the seeds. European or English greenhouse-grown cucumbers, now available in many supermarkets, are virtually seedless.

Nutrition information per serving: 263 calories; 15 g fat (3 g saturated fat; 3 g monounsaturated fat); 75 mg cholesterol; 539 mg sodium; 2 g carbohydrate; 0.4 g fiber; 29 g protein; 9 mg niacin; 0.3 mg vitamin B6; 3 mcg vitamin B12; 5 mg iron; 39 mcg selenium; 9 mg zinc.
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This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B
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Cucumber Ranch Steaks Recipe - Related Content

Cooking Tips & Advice
The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination of the two) depends on the cut of beef and the quality of the meat.
Slice a cucumber, leaving skin on, into 1/4 to 1/2 inch slices. Use a small cookie cutter to create garnishments for your salad or entrée.
Cucumbers balls are a great garnish for salads or desserts. Begin by slicing the cucumber in half. The seeds should remain in the cucumber for sufficient flesh. With a melon baller, make balls with the flesh of the cucumber.
Steaks Lamb steaks are usually cut from the leg. Small, expensive steaks are cut from the loin and are known as medallions or noisettes.
SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and top loin strip.
Glossary Terms
Long, thin and narrow, this variety of vegetable is a common type of cucumber grown for the digestive qualities it contains.
Another name for a center cut steak from the boneless chuck shoulder. The name “Ranch Steak” is a supermarket name used as a marketing tool to give the boneless chuck shoulder center cut steak a more attractive and easier to remember name for the consumer.
A long, cylinder shaped vegetable of the gourd family that has rounded ends and grows on a creeping type of plant.
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