09/27/05 Flat Iron recipe winds Beef Cookoff

American Rancher September 27, 2005 The "Best of Beef" grand prize of 50-thousand dollars at the National Beef Cook-off this past week in Rapid City, South Dakota was captured by Linda Morten of Texas. Morten won with her recipe for Blazin' Colorado Steaks, which she says is an easy recipe for anyone to make. Morten: "Colorado in Spanish means colorful. The heat comes from the chipotle and the marinade, and the lime juice, the citrus makes the steak super tender, but the steak's already pretty much tender. And the sour cream sauce cools it off. It was a nice blend of flavors. And the recipe was very simple to make. It is nothing you are going to have to sweat over. It's 30-35 minutes to prepare." Morten's recipe featured the Flat Iron Steak, one of the Beef Value Cuts developed through muscle profiling research funded by the Beef Checkoff Program. Morten: "I chose a Flat Iron and that is my favorite cut of meat. It's very reasonable at the store and it is just a nice stead. It is a beautiful steak." Morten says her fellow Texans like their T-Bones and Sirloins but with the attention the Flat Iron is getting; Morten: "I think they will be experimenting more with those cuts of beef." The American National CattleWomen put on the National Beef Cook-Off, which is funded in part by the Beef Checkoff Program.