Beef Roast Recipes

Certified Angus Beef® Chateaubriand

• 2 well-trimmed beef rib steaks, cut 1 inch thick
• 1 clove garlic, minced
• 1 teaspoon dried basil leaves, crushed
• 1/2 teaspoon coarse grind black pepper
• Vegetables (whatever you like)
• 1 tablespoon olive oil
• 1 large zucchini
• 1 small onion, cut into thin wedges
• 1 clove garlic, minced
• 1/2 cups sliced mushrooms
• 3/4 teaspoon dried basil leaves, crushed
• 1 teaspoon salt
• 6 cherry tomatoes, cut in half

Directions

Combine 1 clove garlic, 3/4 teaspoon basil and pepper; press evenly onto both sides of beef steaks. Place steaks on grate over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes for medium rare to medium doneness.

Meanwhile, heat oil in large nonstick skillet with heatproof handle on grate over fire until hot. Add zucchini, onion and 1 clove garlic; cook and stir 4 to 5 minutes. Add mushrooms, 3/4 teaspoon basil and salt; cook and stir 2 minutes. Add tomatoes; heat through. Remove bones; carve steaks into thick slices. Serve with vegetables.