Contest : Prepare for Sizzling Competition in Annual California Beef Cook-Off

Entries will be accepted through April 1 for the 15th Annual California Beef Cook-Off in Monterey. The winner could qualify to compete in the National Beef Cook-Off in Jackson, Miss., and a total prize of more than $15,000.

There are two categories of competition for the California Beef Cook-Off: indoor and barbecue. First prize is $1,000. One finalist will be selected from the California indoor category to compete at the national contest Sept. 20 to 22.

The California barbecue category winner also wins $1,000, but his or her recipe will be entered in a regional competition for a chance to possibly participate in the national cook-off.

Eight finalists from either the indoor or the barbecue category will be chosen to compete for the $1,000 first prize June 17-18. The eight finalists in the barbecue category also may keep the barbecue grill provided by Weber Kettles. Second and third place and five honorable mentions will be awarded for each category as follows: $500, $200 and $100, respectively.

3 Categories

The National Beef Cook-Off is divided into three categories: traditional indoor, microwave and barbecue. In addition to a $5,000 cash prize, the first-place winner of the microwave category will receive a Tappan microwave oven, the winner of the indoor category will receive a Tappan gas range and the winner of the barbecue category will receive a barbecue grill and a year’s supply of Kingsford charcoal. He or she is then eligible to win the overall $10,000 Best of Beef grand prize.

Cash prizes also will be awarded to second and third place, but only in the traditional indoor category ($3,000 and $2,000 respectively). There are no runners-up in the barbecue and microwave groupings, but $1,000 will be presented to the best “Under 300 Calorie/Serving” beef recipe and to the “Most Convenient” beef recipe. (The contestant who wins the $15,000 Best of Beef grand prize award will not be eligible to win either of the two $1,000 prizes, however.)

Recipes may use any form of beef cut except organ meats. For the indoor-cooking category, the recipe may be prepared stove top or in an oven. The barbecue recipe must be cooked entirely on an outdoor kettle grill using charcoal briquettes exclusively.

The dish must contain a minimum of 1 pound of beef and not more than 5 pounds of beef. Each serving must contain at least 3 ounces of cooked beef and the meat must be exclusively beef.

Total preparation and cooking time, not including preparation time for marinating or starting the briquette fire, is not to exceed four hours. For a complete set of rules and entry blank, send a self-addressed stamped envelope to California Beef Cook-Off Rules, P.O. Box Beef, King City, Calif. 93930.

Following are the two first-place winners from the 1987 National Beef Cook-Off held in Sun Valley, Ida.: Warm Beef and Black-Eyed Pea Salad, submitted by Priscilla Yee of Concord, Calif., and in the outdoor barbecue category, Tropical Grilled Flank Steak With Fruit Salsa, entered by Debbie Vanni of Libertyville, Ill.

WARM BEEF AND

BLACK-EYED PEA

SALAD

1 1/2 pound top sirloin steak, cut 1 1/2 inches thick

1 (16-ounce) package frozen black-eyed peas

Lime-Chile Vinaigrette

1/4 cup red wine vinegar

1 cup diced jicama, cut into 1/4 inch cubes

1 sweet red or green pepper, cut into 1-inch-long strips

1 (4-ounce) can diced green chiles, drained

1/2 cup sliced green onions

1/2 cup sliced black olives

1/4 cup chopped cilantro

Romaine lettuce leaves

Cilantro sprigs

Cherry tomato halves

Trim excess fat from beef. Prepare peas according to package directions, drain and reserve. Combine 1/4 cup Lime-Chile Vinaigrette and vinegar. Place steak and mixture in plastic bag or shallow dish, turning to coat. Close bag securely or cover dish and refrigerate 30 minutes to 1 hour, turning meat at least once. Remove steak from marinade.

Place steak on rack in broiler pan so surface of meat is 3 inches from heat. Broil 12 to 15 minutes or to desired degree of doneness, turning once.

Meanwhile, combine remaining vinaigrette, cooked peas, jicama, pepper, chiles, onions and olives in large skillet. Cover and simmer over medium-low heat 5 minutes or until heated through. Add chopped cilantro.

Line serving dish with lettuce leaves and spoon pea mixture onto leaves. Make depression in center. Carve steak diagonally into thin slices and arrange in center of pea mixture. Garnish with cilantro sprigs and tomatoes. Makes 6 servings.

Lime-Chile Vinaigrette

1/2 cup lime juice

1/2 cup oil

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon minced garlic

Whisk together lime juice, oil, cumin, chili powder, salt, sugar and garlic.

TROPICAL GRILLED

FLANK STEAK WITH

FRUIT SALSA

1/4 cup orange juice

2 tablespoons chili sauce

2 tablespoons soy sauce

2 tablespoons oil

1 teaspoon sugar

1 teaspoon grated orange peel

2 cloves garlic, minced

1/2 teaspoon salt

1/8 teaspoon hot pepper sauce

1 flank steak, about 1 1/2 pounds

1 medium orange, thinly sliced

Fruit Salsa

Orange wedges

Cilantro sprigs

Combine orange juice, chili sauce, soy sauce, oil, sugar, orange peel, garlic, salt and hot pepper sauce. Place beef in shallow dish or plastic bag and add marinade, turning to coat. Place orange slices on top of steak. Cover dish or tie bag securely and marinate in refrigerator 3 hours (or overnight), turning occasionally.

Drain marinade and orange slices and discard. Broil steak over medium coals, turning once. Broil 10 to 14 minutes or to desired degree of doneness. Carve into thin slices and serve with Fruit Salsa, garnish with orange wedges and cilantro. Makes 4 servings.

Fruit Salsa

1/2 cup diced pineapple

1/2 cup diced mango

1/2 cup diced papaya

1/2 cup diced green apple

1/4 cup diced sweet red and green peppers

2 tablespoons rice vinegar or white wine vinegar

1 tablespoon minced cilantro

4 teaspoons sugar

1/4 teaspoon crushed red pepper

Combine pineapple, mango, papaya, apple, peppers, vinegar, cilantro, sugar and red pepper.