Beef Burke-y

Beef Burke-y
Staff Writer

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Beef Burke-y is my own take on beef jerky. It’s a man’s snack, perfect for a football game, and I bet you didn’t realize how easy it is to make. This is great to make ahead of time just to have lying around the house

Ingredients

  • Two  20-ounce dry-aged rib-eye steaks, about 1-1 1/2 inches thick
  • 1  Teaspoon  black pepper
  • 1  Teaspoon  coriander
  • 1  Teaspoon  salt
  • 1  Teaspoon  ground fennel seed
  • 1/2  Teaspoon  paprika
  • 1/2  Teaspoon  ancho chile powder
  • 1  Teaspoon  ground cumin
  • 1/2  Cup  molasses

Directions

Cut the steaks into 1/8-inch thick strips and toss with the remaining ingredients (except the molasses) in a bowl. 

Brush on the molasses; then place into a dehydrator at 150 degrees for 10-12 hours. Remove and serve.

Nutritional Facts

Sugar
4g
4%
Carbohydrate, by difference
4g
3%
Vitamin A, RAE
4µg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
14mg
1%
Choline, total
1mg
0%
Magnesium, Mg
14mg
4%
Phosphorus, P
5mg
1%
Selenium, Se
1µg
2%
Sodium, Na
3mg
0%
Water
2g
0%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.