3 IndependenceDay Recipes

Presented by Chisholm Trail Grass-fed Beef

Celebrate FreedomUnited States of America - Est. 1776

Often referred to as a melting pot, America is a country full ofdifferent cultures. We may have our differences, but we all cometogether on Independence Day to celebrate our freedom.

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Chisholm Trail Grass-fed Beef compiled a few recipes fromdifferent American cultures for your family to try this July Fourth.

Enjoy!

Chili-Beef SkewersIngredients

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8 wooden skewers1/2 cup fresh cilantro4 garlic cloves, thinly sliced3 tbsp low-sodium soy sauce1 tsp grated orange zest1 tsp sriracha

1 tsp Asian fish sauce1 tsp brown sugar1 lb Longhorn sirloin, cut into 1/8 inch strips1 each red, green and yellow bell peppers,cored, seeded and cut into 2 1/2-inch piecesVegetable oil cooking spray

For the Skewers:

1/2 cup low fat mayonnaise2 tbsp chopped fresh basil1 tbsp fresh lime juice1 tsp Asian fish sauce

For the Dipping Sauce:

Chili-Beef SkewersDirections

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1. Soak skewers in water for 30 minutes.

2. Puree cilantro, garlic, soy sauce, orange zest, sriracha, fish sauce andsugar in food processor.

3. Transfer marinade to resealable plastic bag; add beef.

4. Seal bag, toss and set aside for up to 30 minutes.

5. Combine dipping sauce ingredients in a bowl and set aside.

Chili-Beef SkewersDirections

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6. Thread three pieces of pepper and two beef strips on each skewer,alternating beef and peppers.

7. Coat grill rack with cooking spray; turn heat to high.

8. Cook until meat is no longer pink; around three minutes.

9. Serve alongside the dipping sauce.

Skirt Steak SaladIngredients

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1/4 cup Worcestershire sauce1/4 cup olive oil1 tsp chopped fresh thyme1/4 tsp salt

For the Vinaigrette:

2 medium onions, sliced 3/4 inch thick2 tbsp olive oil3/4 tsp salt1/2 tsp black pepper1 1/2 lb Longhorn skirt steak5 ounces arugula

For the Salad:

Skirt Steak SaladDirections

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1. Whisk together vinaigrette ingredients; set aside.

2. Prepare grill for direct-heat cooking over moderately high heat.

3. Toss onions with 2 tbsp olive oil, 1/4 tsp salt and 1/4 tsp pepper.

4. Cut steak into 4 pieces and sprinkle with remaining 1/2 tsp salt and 1/4tsp pepper.

5. Grill steak and onions, covered, turning once for 6 to 8 minutes total.

Skirt Steak SaladDirections

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6. Transfer steak to a cutting board and let stand while onions continue tocook.

7. Remove onions when charred and tender.

8. Toss arugula and onions with some of the dressing.

9. Slice steak and serve with arugula salad, drizzled with extra dressing totaste.

Grass-fed SlidersIngredients

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1 lb Chisholm Trail Grass-fed ground beefSalt and pepper to taste6 dinner rollsBurger toppings as desired

Grass-fed SlidersDirections

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1. Heat up grill to medium-high heat.

2. Form the ground beef into 2-ounce square patties and season both sideswith salt and pepper.

3. For a medium-well burger, cook the burgers for 4 minutes, then flip andcook for an additional 4 minutes, or until the internal temperature reaches160 degrees.

4. Remove the burgers from the heat and add cheese if desired. Allowburgers to rest while preparing the buns.

Grass-fed SlidersDirections

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5. Cut the dinner rolls in half and place on grill for a few minutes until grillmarks form.

6. Place the burgers on the buns and add any toppings or condimentsdesired.

For More Recipesvisit:

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HappyIndependence Day,

America!