Texas Star Beef

The Star of Your Next Meal

Looking for that restaurant quality meal at home? With Texas Star Beef, these recipes are sure to please! Click through our selection of recipes and make Texas Star Beef the Star of Your Next Meal.

BBQ Skillet Nacho Pie

Total recipe time: 35 minutes

Makes 8 servings

Ingredients

  • 1 lb Chub Texas Star Ground Beef
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper
  • 1 can (19 oz) pinto beans
  • 1 cup tomato sauce
  • 1/2 cup chopped, drained, jarred, roasted red peppers
  • 1/3 cup barbecue sauce
  • 1 chipotle pepper in adobo sauce, chopped
  • 4 cups tortilla chips, broken in half
  • 2 cups shredded Monterey Jack cheese
  • 1 ripe avocado, peeled, pitted and chopped
  • 1 tomato, chopped
  • 1/4 cup sour cream
  • 2 green onions, thinly sliced

Instructions

  1. Preheat grill to medium-high heat. Heat oil in large 10-inch cast-iron skillet set on grill; cook ground beef, onion, garlic, salt and pepper for 5 to 8 minutes or until meat starts to brown.
  2. Stir in beans, tomato sauce, roasted red peppers, barbecue sauce and chipotle. Bring to simmer; cook for 8 to 10 minutes or until beef is cooked and sauce is thickened. Layer tortilla chips and cheese over top. Cover and cook for 3 to 5 minutes or until cheese melts.
  3. Sprinkle avocado and tomato over top. Drizzle with sour cream and garnish with green onions.

Cooking Tips

  • Garnish as desired with your favorite nacho toppings, such as olives, pickled jalapeño peppers or feta cheese.
  • Substitute Cheddar or mozzarella for Monterey Jack cheese if desired.

Nutrition Information

Per 1/8 recipe: Calories 440 Fat 23g Cholesterol 55mg Sodium 840mg Carbohydrate 35g Fiber 6g Sugars 8g Protein 24g

Country Mustard Tri-Tip Roast with Butter-Brew Sauce

Total recipe time: 1 hour 10 minutes to 1-1/4 hours

Makes 4 (6-ounce) or 6 to 8 (3-ounce) servings servings

Ingredients

  • 1 beef Tri-Tip Roast (1-1/2 to 2 pounds)
  • 1 cup brown ale, divided
  • 2 tablespoons coarse-grain mustard
  • 4 cloves garlic, minced, divided
  • 1 tablespoon chopped fresh parsley
  • 1-1/2 cups reduced-sodium beef broth, divided
  • 1 tablespoon cornstarch
  • 2 tablespoons butter, divided
  • 1-1/2 cups button mushrooms
  • Salt & Pepper

Instructions

  1. Preheat oven to 425°F. Combine 1 tablespoon beer, mustard, 3 cloves garlic and parsley. Spread mixture over top surface of beef Roast.
  2. Place Roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
  3. Meanwhile, heat 1 tablespoon butter in large nonstick skillet over medium heat until melted. Add mushrooms; cook and stir 4 to 5 minutes or until mushrooms begin to brown. Add remaining clove garlic; cook and stir 30 to 45 seconds or until fragrant. Add all but 2 tablespoons beef broth and remaining beer to skillet, stirring until browned bits attached to bottom of pan are dissolved. Bring to a boil; cook 13 to 15 minutes or until mixture is reduced to 1-1/2 cups. Combine remaining 2 tablespoons beef broth and cornstarch; stir into mushroom mixture. Bring to a boil; cook 1 to 2 minutes or until sauce thickens, stirring constantly. Remove from heat; add remaining 1 tablespoon butter, stirring until melted. Season with salt, as desired.
  4. Remove Roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer Roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
  5. Carve Roast across the grain into thin slices. Season with salt and pepper, as desired. Serve with sauce.

Nutrition Information

Nutrition information per 6-ounce serving: 346 calories; 17 g fat (8 g saturated fat; 7 g monounsaturated fat); 117 mg cholesterol; 426 mg sodium; 8 g carbohydrate; 0.5 g fiber; 36 g protein; 15.4 mg niacin; 0.8 mg vitamin B6; 1.9 mcg vitamin B12; 2.5 mg iron; 44.7 mcg selenium; 6.6 mg zinc; 138.4 mg choline. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron. Nutrition information per 3-ounce serving: 231 calories; 11 g fat (5 g saturated fat; 5 g monounsaturated fat); 78 mg cholesterol; 284 mg sodium; 5 g carbohydrate; 0.3 g fiber; 24 g protein; 10.2 mg niacin; 0.5 mg vitamin B6; 1.3 mcg vitamin B12; 1.7 mg iron; 29.8 mcg selenium; 4.4 mg zinc; 92.3 mg choline. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of choline.

Cajun Beef Pepper Steak

Total recipe time: 25 to 30 minutes

Makes 5 servings

Ingredients

  • 1 pound beef Top Sirloin Steak Boneless, cut 3/4 inch thick
  • 2 teaspoons Cajun or Creole seasoning blend
  • 2 medium green or red bell peppers, cut into quarters
  • 2 teaspoons vegetable oil
  • 1 package (5.5 to 8 ounces) Cajun or Creole rice mix with seasonings

Instructions

  1. Press 1-1/2 teaspoons seasoning blend evenly onto beef Steak. Toss bell peppers with oil and remaining 1/2 teaspoon seasoning blend.
  2. Place Steak in center of grid over medium, ash-covered coals; arrange bell peppers around steak. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness and peppers are tender, turning occasionally.
  3. Meanwhile prepare rice blend according to package directions, omitting oil or margarine.
  4. Carve Steak into slices. Serve with peppers and rice.

Cooking Tips

  • To broil, place Steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning once.

Nutrition Information

Nutrition information per serving: 318 calories; 8 g fat (2 g saturated fat; 3 g monounsaturated fat); 5 mg cholesterol; 856 mg sodium; 31 g carbohydrate; 2.4 g fiber; 31 g protein; 7.9 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 2.6 mg iron; 31.5 mcg selenium; 5 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Lemon Herb Pot Roast

Total recipe time: 3 to 3-1/4 hours

Makes 6 servings

Ingredients

  • 1 beef Chuck 7-Bone Roast or Shoulder Roast (3 to 3-1/2 pounds)
  • 1 tablespoon olive oil
  • 2 cups baby carrots
  • 1 pound small red-skinned potatoes, halved
  • 1 medium onion, cut into 6 wedges
  • 2 tablespoons cornstarch dissolved in 2 tablespoons water
  • 1/2 teaspoon dried basil

Seasoning

  • 2 teaspoons lemon pepper
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil

Instructions

  1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
  2. Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
  3. Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

Nutrition Information

Nutrition information per serving: 335 calories; 11 g fat (3 g saturated fat; 6 g monounsaturated fat); 90 mg cholesterol; 278 mg sodium; 21 g carbohydrate; 3.1 g fiber; 36 g protein; 5.7 mg niacin; 0.6 mg vitamin B6; 3.8 mcg vitamin B12; 4.9 mg iron; 38.9 mcg selenium; 8.5 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Walnut-Crusted Roast with Blue Cheese Mashed Potatoes

Total recipe time: 1-3/4 to 2 hours

Makes 8 - 10 servings

Ingredients

  • 1 beef Eye of Round Roast (2 to 3 pounds)
  • 4 cups prepared mashed potatoes, warmed
  • 1/2 cup crumbled blue cheese

Walnut Crust

  • 1/2 cup finely chopped walnuts
  • 3 tablespoons finely chopped green onion
  • 1/2 teaspoon pepper

Instructions

  1. Heat oven to 325°F. Combine Walnut Crust ingredients; press evenly onto all surfaces of beef roast.
  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare doneness. (Do not overcook.)
  3. Remove roast when meat thermometer registers 135°F. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
  4. Meanwhile combine mashed potatoes and cheese in large bowl; keep warm.
  5. Carve beef roast into thin slices; season with salt and pepper as desired. Serve with mashed potatoes.

Cooking Tips

  • Any type of prepared mashed potatoes may be used in this recipe: instant, refrigerated, frozen or homemade.

Nutrition Information

Nutrition information per serving, 1/8 of recipe: 320 calories; 12 g fat(4 g saturated fat; 3 g monounsaturated fat); 61 mg cholesterol; 403 mg sodium; 21 g carbohydrate; 0.6 g fiber; 31 g protein; 6.1 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 2.9 mg iron; 29.3 mcg selenium; 4.9 mg zinc. This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of iron. Nutrition information per serving, 1/10 of recipe: 256 calories; 10 g fat(3 g saturated fat; 2 g monounsaturated fat); 49 mg cholesterol; 322 mg sodium; 17 g carbohydrate; 0.5 g fiber; 25 g protein; 4.9 mg niacin; 0.5 mg vitamin B6; 1.2 mcg vitamin B12; 2.3 mg iron; 23.4 mcg selenium; 3.9 mg zinc. This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of iron.

Two-Steppin Tenderloin

Total recipe time: 30 to 35 minutes

Makes 2 servings

Ingredients

  • 2 beef Tenderloin Steaks, cut 1-1/2 inches thick (about 5 to 6 ounces each)
  • 3 cups fresh baby spinach, divided
  • 2 tablespoons toasted sliced almonds
  • 2 tablespoons shredded Parmesan cheese
  • 1 clove garlic, coarsely chopped
  • 1 cup plus 2 tablespoons water, divided
  • 1 tablespoon olive oil
  • 1/2 cup uncooked brown rice
  • 1/2 teaspoon salt (optional)
  • 2 tablespoons chopped dried cherries
  • Toasted sliced almonds (optional)

Instructions

  1. Place 2 cups spinach, almonds, cheese and garlic in food processor container. Cover; process until coarse paste forms. With motor running, slowly add 2 tablespoons water and oil until smooth. Season with salt, as desired. Set aside.
  2. Preheat oven to 350°F. Heat ovenproof, nonstick skillet over medium heat. Place beef steaks in skillet and brown 2 minutes. Turn steaks over and place skillet into preheated oven; cook 13 to 18 minutes for medium rare to medium doneness, turning once.
  3. Meanwhile, combine rice, remaining 1 cup water and salt, if desired, in medium saucepan; cook according to package directions. Chop remaining 1 cup spinach. During last 5 minutes of cooking, add chopped spinach to pan and continue to cook. Remove from heat, add cherries and 1 tablespoon pesto to rice; stir to combine.
  4. Remove steaks from oven when internal temperature reaches 135°F for medium rare; 150°F for medium doneness. Remove steaks from pan; tent loosely with aluminum foil. Let stand 5 to 10 minutes. Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium doneness.
  5. Serve steaks over brown rice with remaining pesto. Garnish rice with additional almonds, if desired.

Cooking Tips

  • 1 package (8.8 ounces) ready-to-serve whole grain brown rice can be substituted for uncooked brown rice. Cook rice according to package directions. Stir in spinach, cherries and 1 tablespoon pesto. Let stand 5 minutes or until spinach is heated through.

Nutrition Information

Nutrition information per serving: 584 calories; 23 g fat (6 g saturated fat; 12 g monounsaturated fat); 104 mg cholesterol; 227 mg sodium; 48 g carbohydrate; 6.2 g fiber; 45 g protein; 13.2 mg niacin; 1.1 mg vitamin B6; 2.2 mcg vitamin B12; 4.7 mg iron; 55.4 mcg selenium; 8.2 mg zinc; 158.7 mg choline. This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Maple-Balsamic Marinated Steak with Grilled Pear Salad

Total recipe time: 45 to 55 minutes

Makes 4 servings

Ingredients

  • 2 beef Strip Steaks boneless, cut 1 inch thick (about 8 to 10 ounces each)
  • 2 Bartlett or red Anjou pears, halved and cored
  • 1 medium red onion, cut into 12 wedges
  • 8 cups mixed salad greens or arugula
  • 1/4 cup chopped walnuts, chopped pecans or sliced almonds
  • 1/4 cup crumbled goat cheese, blue cheese or Manchego cheese

Marinade Ingredients

  • 1 cup reduced-fat or regular balsamic vinaigrette
  • 1/4 cup maple syrup
  • 2 teaspoons coarse grind black pepper
  • 2 teaspoons dried thyme leaves

Instructions

  1. Combine Marinade ingredients in small bowl. Reserve 1/2 cup marinade for dressing. Place beef steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Reserve remaining marinade for brushing.
  2. Soak two 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of pears with half reserved marinade.
  3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange onions and pears around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally. Grill onions 12 to 15 minutes (13 to 16 minutes for gas) and pears 8 to 10 minutes (gas grill times remain the same) or until tender, turning occasionally and brushing steak, onions and pears with remaining reserved marinade.
  4. Remove onions from skewers. Chop onions and pears into bite-size pieces. Combine greens, pears, onions, cheese, nuts and reserved 1/2 cup marinade; toss gently to combine. Carve steaks into slices; season with salt, as desired. Serve with salad mixture.

Nutrition Information

Nutrition information per serving: 385 calories; 15 g fat (5 g saturated fat; 4 g monounsaturated fat); 74 mg cholesterol; 658 mg sodium; 40 g carbohydrate; 5.2 g fiber; 29 g protein; 10.8 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 3.1 mg iron; 29.9 mcg selenium; 5.3 mg zinc; 105.6 mg choline. This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

Lemon-Pepper Seasoned Ribeye Filets with Roasted Tomatoes

Total recipe time: 40 to 45 minutes

Makes 4 servings

Ingredients

  • 4 beef Ribeye Filets, cut 1 inch thick (about 4 to 6 ounces each)
  • 2 cups red and yellow grape or cherry tomatoes, cut in half
  • 2 teaspoons olive oil
  • 1 teaspoon dried thyme leaves
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons lemon pepper

Instructions

  1. Heat oven to 400°F. Combine tomatoes, oil, thyme, garlic and salt in medium bowl; toss to coat well. Arrange tomatoes, cut sides up, on metal baking sheet lined with aluminum foil. Roast in 400°F oven 30 to 35 minutes or until skins are wrinkled and begin to brown.
  2. Meanwhile, press lemon pepper evenly onto beef filets. Heat large nonstick skillet over medium heat until hot. Place filets in skillet; cook 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Remove to platter; season with salt, as desired.
  3. Serve filets with tomatoes.

Nutrition Information

Nutrition information per serving: 205 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 70 mg cholesterol; 270 mg sodium; 4 g carbohydrate; 1.0 g fiber; 25 g protein; 5.5 mg niacin; 0.6 mg vitamin B6; 2.8 mcg vitamin B12; 2.9 mg iron; 29.6 mcg selenium; 6.3 mg zinc; 5.5 mg choline. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Texas BBQ Beef Brisket

Total recipe time: 3 to 3-1/2 hours

Makes 6 to 8 servings servings

Ingredients

  • 1 boneless beef Brisket Flat Half (about 2-1/2 to 3-1/2 pounds)
  • 3/4 cup barbecue sauce
  • 1/2 cup dry red wine

Rub Ingredients

  • 2 tablespoons chili powder
  • 1 tablespoon packed brown sugar
  • 1-1/2 teaspoons garlic powder

Instructions

  1. Combine rub ingredients in small bowl; press evenly onto beef brisket. Place brisket, fat side up, in stockpot.
  2. Combine barbecue sauce and wine in small bowl. Pour around brisket; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3 hours or until brisket is fork-tender. Remove brisket; keep warm.
  3. Skim fat from cooking liquid. Bring cooking liquid to a boil. Reduce heat to medium and cook, uncovered, 8 to 10 minutes or until reduced to 1 cup sauce, stirring occasionally.
  4. Trim fat from brisket. Carve diagonally across the grain into thin slices. Serve with sauce.

Cooking Tips

  • Smoker Method Variation: To smoke beef brisket, prepare charcoal or gas smoker according to manufacturer’s directions. Combine barbecue sauce and wine in small saucepan; bring to a boil, stirring frequently. Reduce heat to medium-low; cook 7 to 8 minutes or until reduced to 1 cup, stirring frequently. Reserve 1/2 cup barbecue sauce for serving. Prepare rub as above; press evenly onto beef brisket. Smoke brisket according to manufacturer’s instructions and cooking times or until fork-tender, brushing occasionally with remaining barbecue sauce. Carve brisket as above. Serve with reserved sauce.

Nutrition Information

Nutrition information per serving, 1/6 of recipe: 258 calories; 7 g fat (3 g saturated fat; 3 g monounsaturated fat); 62 mg cholesterol; 340 mg sodium; 8 g carbohydrate; 1.3 g fiber; 36 g protein; 5.6 mg niacin; 0.5 mg vitamin B6; 2.6 mcg vitamin B12; 3.7 mg iron; 37 mcg selenium; 8.7 mg zinc. This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc.