As the scent of steak on the barbeque fills the air, Wisconsin proudly welcomes May Beef Month, a time to honor the dedication, collaboration and unmatched flavor that defines the beef industry.
In Wisconsin, cattle are raised by a community that spans from pasture to plate. This economic powerhouse is the cornerstone of our agricultural heritage made up of many key players.
- Local Farmers: At the heart of Wisconsin’s beef industry are 22,777 beef and dairy farms where generations have worked the land and raised cattle with care and dedication. These farmers take pride in their craft, nurturing their herds to produce the highest caliber beef for consumers. Families can trust the people behind their steak and other beef products. In fact, 85 percent of beef comes from Beef Quality Assurance certified farmers and ranchers who use science-based practices to assure cattle well-being, beef quality, and safety.
- Meat Processors: From small-scale butcher shops to state-of-the-art processing facilities, Wisconsin boasts a network of more than 500 processing partners who play a crucial role in bringing beef from farm to table. They directly employ more than 43,000 people in their communities. These processors uphold strict safety protocols, ensuring every cut of beef meets the highest industry standards.
- Beef Retailers: Wisconsin’s retailers are essential conduits between farmers and families, offering a diverse array of beef products to satisfy every palate. Whether it’s the neighborhood butcher, a supermarket grocer, or a bustling farmers’ market, retailers play a vital role in bringing this premium protein to plates.
- Restaurants: Restaurants create meaningful moments and drive culinary innovation. They work closely with beef suppliers, farmers, and distributors to keep delicious beef options on their menus for any date, celebration, or family night out.
- Customers: Ultimately, the success of Wisconsin’s beef industry depends on the support and satisfaction of its customers. By choosing beef, consumers not only enjoy unrivaled taste but also contribute to the sustainability and vitality of their communities.
This May Beef Month let’s come together to celebrate the rich heritage and unparalleled taste of beef. Wisconsinites can explore the diverse range of products available and share beef-inspired creations on social media using #MayBeefMonth.
Grilled Steak Flat Bread
Grilled flatbread topped with sliced steak, fresh arugula, caramelized onions and creamy blue cheese.
Ingredients
- 1 beef Strip Steak Boneless (about 1 pound)
- 1-8 oz refrigerated pizza dough
- 1 white onion sliced
- 1-1/2 Tablespoon olive oil
- 1/2 Cup roasted red peppers sliced
- 1/2 Cup blue cheese crumbled
- 1/2 Cup arugula leaves
- 1 Tablespoon balsamic syrup
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Pre-heat a small skillet over medium heat; add 1/2 tablespoon olive oil and onions to the pan. Cook for 8 to 10 minutes or until onions are caramelized; Remove from skillet and set aside.
- On a greased sheet pan, take the pizza dough and form it to the size of the sheet pan. Brush both sides of the dough with 1/2 Tablespoon of olive oil. Place pizza dough on grid over medium heat. Grill the dough for 30 seconds to 1 minute on each side being careful not to burn it. Remove the dough and place it back on the sheet pan. Top the flat bread with roasted red peppers & 1/4 cup of blue cheese. Bake in the oven at 375°F for 10 minutes; once the cheese is melted slightly remove from oven and set aside.
- Season both sides of the steak with salt & pepper. Place steak on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steak and let rest for 5 minutes. Slice into 1/2inch strips and set aside.
- Take the flat bread and top with the caramelized onions, arugula, sliced steak, remaining blue cheese, and drizzle the balsamic syrup on top. Cut into 6 even sized squares and serve.
Nutrition
Calories: 300kcalCarbohydrates: 24gProtein: 22gFat: 12.5gSaturated Fat: 4.7gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 5.4gTrans Fat: 0.23gCholesterol: 56mgPotassium: 398mgFiber: 11.6gSugar: 6.3gCalcium: 133.2mgIron: 3.6mg
Tried this recipe?Let us know how it was!
A list of Wisconsin farms selling beef directly can be found on the Wisconsin Local Beef Directory. Visit BeefTips.com for more beef recipes, nutrition information and farmer stories.