Premium Aged Black Angus Beef
From elegant dinners at home with friends, to family gatherings at holiday time, Marsh has a USDA Prime Rib Roast for every occasion. From tasty tenderloin to juicy standing heart of rib, our roasts make for the ultimate centerpiece entrée.
Download the Signature Black Angus Beef Brochure
Sirloin Shish Kebabs
Total cooking time: 1 hour
2 pounds beef sirloin steak; cut into 11/2″ cubes
2 green bell peppers cut into 2″ pieces
1/2 pound fresh mushrooms; stems removed
1 pint cherry tomatoes
1 fresh pineapple; peeled, cored, and cubed
4 ounces Sierra Mist soda
1/4 cup soy sauce
3 T light brown sugar
3 T distilled white vinegar
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. garlic pepper seasoning
In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and Sierra Mist. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag, add marinade. Refrigerate for 8 hours or overnight.
Bring a saucepan of water to a boil. Add green peppers and cook for 1 minute to blanch. Drain and set aside.
Preheat grill for high heat. Alternate steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers. Discard this marinade.
Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes or to desired doneness. Baste frequently with reserved marinade during the last
5 minutes of cooking.
Brown Sugar Meatloaf
Total cooking time: 1 hour
1/2 cup brown sugar, packed
1/2 cup ketchup
1 1/2-lbs. Ground Chuck, Round or Sirloin
3/4 cup milk
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup saltine crumbs, finely crushed
Preheat oven to 350˚F. Lightly grease a 5×9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.
Total preparation and cooking time: 8-10 minutes
1 1/4-lbs. Ground Chuck, Round or Sirloin
1 tbsp. cilantro
1 small jalapeno pepper, seeded & minced
1/4 red bell pepper, finely chopped
1 tbsp. fresh lime juice
1 tbsp. olive oil
1 green onion, finely chopped
1 tsp. garlic powder
1/2 tsp. salt
4 whole wheat hamburger buns
Prepare outdoor grill for direct grilling over medium heat. In large bowl, gently mix beef and all ingredients through salt until well blended but not over mixed. Form mixture into four 1/2-inch thick
patties. Place burgers on hot grill rack; cover and cook 8 to 10 minutes until internal temperature reaches 165˚, turning once. About 2 minutes before burgers are done, place buns, cut side down, on grill. Cook 1 to 2 minutes or until lightly toasted. Serve burgers in buns with desired toppings.
Suggested Toppings: lettuce leaves, sliced ripe avocado, sliced red onion
or refrigerated pico de gallo.