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The Co-op Pantry

October is Beef Month in Alabama! Featured below is a selection of great recipes that I hope you enjoy preparing and eating.

By Mary Delph

Classic Beef Cheeseburgers


1 pound ground beef

1-1/2 teaspoons steak seasoning blend

4 hamburger buns, split

4 slices cheese (such as cheddar, American, Swiss, etc.)

4 lettuce leaves

4 tomato slices

Optional Toppings (such as ketchup, mustard, onion slices, pickles)

Combine ground beef and steak seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.

Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese slice.

To prepare on stovetop, heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 12 to 15 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness. Line bottom of each bun with lettuce leaf; top with tomato slice, burger and toppings, as desired. Close sandwiches.

Cowboy Steak & Roast Rub

2 teaspoons sweet paprika

1-1/2 teaspoons dried thyme leaves

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt (optional)

1/2 teaspoon pepper

Combine all ingredients in small bowl; press evenly onto beef steak(s) or roast.

Grill, pan-broil or broil steaks; place roast in oven and cook according to chart. Cook to medium-rare (145°F) or medium (160°F) doneness.

Foil Packet Beef and Vegetable Meal

6 ounces refrigerated fully cooked beef pot roast, shredded

6 ounces prepared smoked beef sausage

1 cup butternut squash, diced

1 cup zucchini or yellow squash, sliced into 3/4-inch pieces and halved

2 ears sweet corn, cut in half

4 teaspoons vegetable oil

2 teaspoons all-purpose seasoning blend

Combine beef and vegetables in large bowl. Add oil and seasoning; toss to coat.

Preheat grill to medium heat (approximately 350°F). Place a 12" x 12" square of heavy-duty aluminum foil down on work surface. Add 1/4 of beef and vegetable mixture to center of foil. Fold right and left edges in and roll together to close. Fold top and bottom edges in and roll to close package. Repeat with remaining mixture for a total of 4 packets. Grill for 10 to 12 minutes until vegetables are tender.

Classic Beef Kabobs

1 pound beef top sirloin steak or tenderloin steaks, cut 1-inch thick

8 ounces mushrooms

1 medium red, yellow or green bell pepper, cut into 1-inch pieces

1 medium red onion, cut into 1-inch pieces


2 tablespoons olive oil

1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves

2 cloves garlic, minced

1/2 teaspoon ground black pepper

Cut beef top sirloin boneless steak into 1-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms, bell pepper pieces and onion pieces; toss to coat.

Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces. Place kabobs on grill over medium, ash-covered coals. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.

Note: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

Grilled Peppery Top Round Steak with Parmesan Asparagus

1 beef top round steak, cut 3/4-inch-thick (about 1 pound)

1 pound asparagus, trimmed

1 teaspoon olive oil

3 tablespoons shredded Parmesan cheese


Hot cooked orzo (optional)


1/4 cup red wine vinegar

2 tablespoons olive oil

1 tablespoon fresh thyme

2 large cloves garlic, minced

2 teaspoons steak seasoning blend

1 teaspoon crushed red pepper

Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator six hours or as long as overnight, turning occasionally. Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium-rare (145°F) doneness, turning occasionally. (Do not overcook) Grill asparagus 6 to 10 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) or until crisp-tender, turning occasionally. Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus and orzo, if desired.

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