Stuffed Tri-tip Roast
Recipe provided by the Certified Angus Beef® brand
Serves 4

  • 2 pounds Certified Angus Beef ® Tri-tip roast
  • 3 ounces goat cheese
  • 1 Portobello mushroom, chopped
  • 3 tablespoons chopped kalamata olives
  • 1 tablespoon chopped capers
  • 4 basil leaves, sliced thin
  • 1 teaspoon chopped oregano
  • 2 tablespoons canola oil
  • Salt and pepper to taste

Other cuts that you can use for this recipe:
  1. Cut a pocket in the tri-tip roast.
  2. Combine goat cheese, mushrooms, olives, capers, basil and oregano; stuff into roast pocket and tie with butcher's string. Season to taste.
  3. Heat oil in large nonstick skillet over medium-high heat and sear steak. Lower temp to medium and cook to desired doneness. Let rest 5 minutes and slice.
Flank Steak Fajitas
Recipe provided by the Certified Angus Beef® brand
Serves 4

  • 1 pound Certified Angus Beef ® Flank Steak
  • 1/2 cup lime juice
  • 1/4 cup vegetable oil
  • 1 teaspoon fajita seasoning Vegetable spray, as needed
  • 1 large red onion, sliced and ringed
  • 1 large green, bell pepper, cut into 1-1/2 x 1/4 inch strips
  • Flour tortillas
  • Cheese, salsa, guacamole, sour cream optional

Other cuts that you can use for this recipe:
  1. Slice steak across the grain in 2 x 1/4 inch strips. Place in zipper-locking plastic bag. Combine lime juice and oil; pour over steak strips. Marinate in refrigerator for 30 minutes.
  2. Remove steak strips from marinade; discard marinade. Sprinkle fajita seasoning on steak strips.
  3. Spray skillet with vegetable spray. Sauté beef over high heat, stirring constantly until brown, about 3 to 5 minutes. Add onion and pepper strips and continue stir-frying until most of liquid is absorbed and onions are slightly brown, about 10 minutes.
  4. Serve immediately in flour tortilla with choice of grated cheese, salsa, guacamole and sour cream condiments.
Oven-Fried Pork Chops
  • 4 pork chops, trimmed
  • 2 tablespoons butter, melted
  • 1 egg, beaten
  • 2 tablespoons milk
  • 1/4 teaspoon black pepper
  • 1 cup herb-seasoned dry bread stuffing mix

  1. Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13 inch baking pan.
  2. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan.
  3. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
Barbecue Braised Brisket
Recipe provided by the Certified Angus Beef® brand
Serves 8

  • 2 pounds Certified Angus Beef ® brisket flat
  • 2 cloves garlic, minced
  • 1/4 teaspoon fresh ground black pepper
  • 1 large onion, peeled and cut into 1/4-inch slices
  • 6 ounces chili sauce
  • 1/2 cup beer
  • 1 tablespoon Lea & Perrins® Worcestershire sauce
  • 1 tablespoon packed dark brown sugar

Other cuts that you can use for this recipe:
  1. Preheat oven to 350ºF. Combine garlic and pepper; spread evenly over brisket.
  2. Separate onion into rings; arrange over brisket. Combine chili sauce, beer, Worcestershire sauce and sugar; pour over brisket and onions.
  3. Cover and cook 2 hours. Turn brisket over; stir onions into sauce and spoon over brisket. Cover; cook 2 hours more or until fork tender.
  4. Transfer brisket to cutting board. Let rest 10 minutes before slicing thinly on the bias and across the grain.
Herb Flat Iron with Red Wine Sauce
Recipe provided by the Certified Angus Beef® brand
Serves 4

  • 2 pounds Certified Angus Beef ® flat iron (optional tri tip steak)
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon dry mustard
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 tablespoons Lea & Perrins® Worcestershire sauce
  • 4 tablespoons butter, cut in half-inch cubes, kept cold
  • Kosher salt to taste

    1. Instructions:
    2. In a small bowl, combine oregano, thyme, rosemary, pepper and dry mustard.
    3. Evenly sprinkle herb mix on all sides of beef. Place in airtight container in refrigerator for four hours or overnight.
    4. In a large saucepan bring red wine to a boil; reduce by half. Add beef broth and Worcestershire. Bring back to a boil, reduce heat to a simmer and reduce to approximately 1 1/4 cup. Remove from heat, whisk in butter and Dijon.
    5. Preheat grill on high. Season both sides of steak with salt, reduce heat to medium high and grill or broil to desired doneness. (We suggest medium rare for a flat iron.)
    6. Remove from heat; place steak in a sheet of aluminum foil. Add 1/4 cup of dipping sauce, close foil, and allow to rest 5 minutes before slicing and serving with warm red wine sauce.
    7. *Chef’s suggestion: use leftover steak and sauce for the American Beef Dip sandwich for lunch or dinner the next day.
Rosemary Rib Roast
Certified Angus Beef LLC
Serves 6

  • 5 pound Certified Angus Beef ® Rib Roast
  • Balsamic vinegar for brushing
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 2 tablespoons salt
  • 1 tablespoon olive oil

  1. Preheat oven to 450ºF. Place roast, fat side up, on a rack in a shallow roasting pan. Brush entire surface of roast with balsamic vinegar.
  2. Combine garlic, thyme, rosemary, salt, and olive oil to make an herb paste. Coat top, ends and sides of roast with paste.
  3. Place beef in oven for 15 minutes. Reduce heat to 350ºF and continue roasting for approximately 2 hours for medium (when thermometer registers 150°F), more or less for desired doneness.
  4. Transfer roast to cutting board; loosely tent with foil and let stand 15 to 20 minutes. Slice across the grain.
  5. Serving suggestion: Serve with garlic potatoes and roasted carrots.
Pan Roasted Filet with Red Wine Reduction
Recipe provided by the Certified Angus Beef® brand
Serves 2

  • 2 Certified Angus Beef ® filet steaks, cut 1 1/4 to 1 1/2 inches thick
  • 1 tablespoon dry thyme
  • 1/2 tablespoon crushed dry tarragon
  • 1/2 tablespoon crushed dry chives
  • 1/2 tablespoon cracked black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 1 tablespoon diced onion
  • 1 teaspoon chopped garlic
  • 1/4 cup red wine
  • 1 teaspoon Dijon mustard
  • 1 tablespoon butter
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste

    Other cuts that you can use for this recipe:
  1. Pre-heat oven to 350ºF.
  2. Prepare French Rub by combining thyme, tarragon, chives, pepper and salt.
  3. Heat oil in a heavy non-stick skillet over medium-high heat. Season steaks with French Rub and sear for 1 to 2 minutes on each side.
  4. Place in the oven and cook for about 5 minutes or until desired doneness. Allow steaks to rest.
  5. After removing steaks from pan, add onion and garlic; cook for 2 minutes on low heat. Whisk in wine and mustard; reduce by 2/3. Swirl butter in pan to melt. Remove from heat; add parsley and season to taste. Serve over steak.