LIMOUSIN TODAY LIMOUSIN TODAY - September 2017 | Page 57

Limi Boosters Limousin Beef Cook-Off Winning Recipes
Texas: Steak/Potato/Garlic Bread Kabobs Oklahoma: Jalapeno Beef Sliders
TJLA Team Members: Randa Taylor and Jacee
Halliday
First Place and People’s Choice Winner OJLA Cookoff Team: Drew Wright, Shelby Hubbard,
Grant Hubbard, Linden Linthicum, Rachel Booth, Carter
Christman, Holly Christman, Kinley Collum, Peyton Collum,
Madison Crag, Tayhlor Elmore, Ali Getz, Dalton Gramblin,
Bryce Hewitt, Chesnie Hewitt, Carter Hubbard, Kylee Kelley,
Jaden Linthicum, hailee Mefford, Ava Sherry, Ben Sherry,
Lana Sherry, Danea Thomas, Randy Vandolah, Faith
Spriggs, Kendal Spriggs, Torah Spriggs
Marinade:
¼ cup olive oil
¼ cup soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. minced garlic
1 Tsp. pepper
1 Tsp. s teak seasoning
1 cup cola flavored soda
In small bowl, whisk together the steak marinade
ingredients. Place steak cubes into a large resealable
plastic bag and marinate. Turn bag a few times to make
sure each piece of steak is coated. Marinate in the
refrigerator for at least 30 minutes, up to 2 hours.
Kabobs:
2 pounds sirloin steak, cut into cubes
1 lb. baby Yukon gold potatoes
1 cup pineapple chunks
2 Tbsp. water
4 cups ciabatta bread, cubed
½ cup melted butter
4 Tbsp. olive oil
2 Tbsp. garlic-minced or powdered
1 tsp. steak seasoning
Preheat grill to medium high heat.
Place potatoes and water in microwave safe bowl.
Microwave, covered on high for 4-5 minutes or until just
tender and drain. Set aside until cool enough to handle.
Toss with 2 Tbsp. olive oil, 1 Tbsp. garlic and 1 tsp. of
steak seasoning.
Drain beef. Discard marinade. In a small bowl, whisk
together melted butter, 2 Tbsp. olive oil and 1 Tbsp.
garlic. Place cubed bread into a large bowl. Pour melted
butter mixture over bread and toss to combine.
On eight metal or soaked wooden skewers, alternately
thread beef, potatoes, bread, and pineapple. Grill,
covered, over medium heat or oven broil 4 inches from
heat 3-4 minutes each side until beef reaches desired
doneness.
This recipe can be cooked on either a grill or broiled in
the oven.
Yield: 8 servings
Second Place
2 lbs. ground Limousin beef
Salt & pepper
4 T butter
1 large onion, diced
1/2 C whiskey
1 C barbecue sauce
1/4 C jalapeño slices (more to taste)
12 whole slider buns or dinner rolls split
Form the meat into 12 miniature patties and salt and
pepper them on both sides. Melt butter in a skillet over
medium-high heat and cook the patties until just about
done in the middle (approx 3-4 min per side). Drain off
all but 2 T of grease then return the skillet to the stove.
Throw the diced onions in the skillet and stir to cook,
about 3 minutes. Pour in whiskey (be careful if your
cooking over an open flame!!) Allow the whiskey to
reduce by half, about 2-3 minutes, then stir in jalapeños
and the BBQ sauce.
Reduce the heat to low and place the patties in the BBQ
sauce, turning to coat. Allow the patties to simmer in
the sauce until everything is hot and bubbly.
Place patties on buns along with a spoon of the extra
sauce and some jalapeños...ENJOY!!
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