September 20, 2013
Beef People 500px
From left, Category Manager Ralph Thompson, Category Manager Jasan Mobley, Senior Chef of Corporate Training Deanna Stephens, Category Manager Greg Retz and Vice President of Sales and Marketing Henry Ferris taste examples of associate beef grilling recipes as they judge the Beef People Grilling Contest in the Jacksonville Store Support Center Sept. 18. ​

With a winning recipe that brought Winn-Dixie beef and numerous other flavors together, James Grimball won the Beef People Grilling Contest Sept. 18.

Grimball, who recently was named director of Winn-Dixie No. 1555 in Lafayette, La., said he knew that the best thing his recipe had going for it was that it tastes good. He wins a $100 Winn-Dixie gift card.

“It’s a family favorite,” Grimball said. “Every time we have a cookout, we cook that. I’ve been cooking that for about six years. You can’t beat beef, cream cheese, bacon and jalapenos. It’s like a quadruple win there.”

During the summer, Winn-Dixie associates were asked to submit their best grilling recipes to enter the the Beef People Grilling Contest. Senior Chef of Corporate Training Deanna Stephens narrowed the field of recipes to five frontrunners, and those five were cooked up and judged by a panel that included Stephens, Category Manager Ralph Thompson, Category Manager Jasan Mobley, Category Manager Greg Retz and Vice President of Sales and Marketing Henry Ferris.

Judges rated the recipes based on Own Brands usage, creativity, appearance, taste and overall “enjoyability.” Judges gave high rankings to the rest of the finalists. The Korean-Short Style Short Ribs and the Coffee-Rubbed New York Strips with Gorgonzola and Bacon Garlic Butter tied for second; the Cedar Plank Blue Cheese Coffee Rub Burgers and ChimiChurri Steak with Foil Pouch Potatoes received honorable mentions.

Beef People Grilling Contest Recipes
Beefed Up Jalapeno Poppers
2 pounds WD Angus Petite Sirloin Steaks
1 (16 oz) bottle Winn Dixie Classic Italian Dressing and Marinade
1 (14 oz) jar Winn Dixie sliced pickled jalapenos
1 (8 oz) package Winn Dixie cream cheese
1 (16 oz) package Winn Dixie Hickory Sweet sliced bacon
Toothpicks, soaked in water overnight.
1. Cut sirloin into 1 inch by 1 inch cubes. Place cubes in a large non-reactive bowl and cover with italian dressing. Cover and refrigerate overnight. Also, place toothpicks in water and soak overnight as well.
2. Thoroughly drain sirloin cubes and set aside. Drain jalapeno slices. Unwrap cream cheese and set aside. Remove bacon from package and cut slices in half and set aside.
3. Begin to assemble poppers - take a cube of sirloin and top with  a small portion of cream cheese (about a teaspoon) and one to two pepper slices. Wrap all in bacon and secure with toothpicks. Continue until all sirloin cubes are processed. Can be held in the refrigerator for up to 8 hours at this point or move directly to a preheated BBQ grill.
4. Grill over medium-high grill until bacon is crisp, turning frequently to avoid flare ups. Serve and enjoy!
Korean Style Short Ribs
1 LBS Flanken Style Short Ribs
2 T – WD Soy Sauce
1 T – WD Worcestershire Sauce
1 t –WD Salt
¼ Cup – WD Ketchup
1 T – WD Mustard
2 T – WD Veg Oil
1/3 Cup – WD Red Wine Vinegar
½ t – WD Pepper
1 t – WD Garlic Powder
Marinate overnight turning once.
Grill over high heat 2-3 minutes per side or until medium.
Cedar Plank Blue Cheese Coffee Rub Burgers
2lbs of W/D ground chuck ,
2 - 4oz. packs of Winn-Dixie blue cheese crumbles. Mix and form into 8 burgers . Rub the coffee rub generously on top. Soak cedar planks . Fire up grill. Put burgers on planks and cooked to desired temperature. Caramelize and onion to top if desired.
Coffee Rub :
6tbsp Winn-Dixie Cafe Espresso
2tbsp w/d brown sugar
2 tbsp w/d coarse salt
2 tbsp paprika
2 tbsp fresh peppercorn
2 tbsp garlic powder
1 tbsp coriander
2 tbsp onion power
2 tbsp sugar
mix in zip lock sandwich bag Caramelized onions go perfectly with it - a little sugar added to the onion - slowly sautéed until caramelized.
Coffee-Rubbed New York strips with Gorgonzola and Bacon Garlic Butter
Ingredients:
4 NY Strips
WD Brand Extra Virgin Olive Oil
WD Brand Bacon Bits (not freeze dried)
Steak Rub (recipe below)
WD Brand Gorgonzola cheese
4 cloves of garlic
1 stick of WD brand unsalted butter
Salt and Pepper
Recipe for the steak rub:
1/2 tablespoons WD Brand brown sugar
1/2 tablespoon WD Brand freshly ground black pepper
1/2 tablespoon WD Brand salt
1/2 tablespoon WD Brand red chili pepper flakes
1/2 tablespoon Winn & Lovett Kona coffee grounds
1/2 tablespoon WD Brand granulated garlic
1/2 tablespoon smoked paprika
Whisk all ingredients together and set aside.
Recipe for Gorgonzola and Bacon Garlic Butter:
Set out stick of butter for at least 10 minutes to soften.
Mince the 4 cloves of garlic and mix with the softened butter along with salt and pepper to taste. Add the gorgonzola cheese and bacon bits to your liking. My household prefers a lot of cheese and bacon. Return the mixed butter to the fridge to set.
Steaks:
Brush the outside of the steaks with WD Brand Extra Virgin Olive Oil. Apply a dusting of steak rub on each side making sure to massage the rub into the steaks. Cook to desired temperature and doneness. Upon serving, place a dollop of the Bacon, Gorgonzola and Garlic butter onto each steak.
Lisa’s Chimichurri Steak with Foil Pouch Potatoes
Ingredients
1 ½ cups Olive Oil
½ cup Red Wine Vinegar
3 Tablespoons Lemon Juice
2 Cilantro Bunches removing some of the stems
5 Garlic Cloves
1 Shallot
1 Vidalia Sweet Onion
1 Teaspoon Black Pepper
4 Teaspoons Salt
½ Teaspoon Crushed Red Pepper Flakes
3 Pounds Skirt Steak (Choice Angus Beef)
Directions for Steak Marinade
In a food processorbowl, combine the olive oil,vinegar, lemon juice, Cilantro, garlic, onion and shallots. Pulse until well blended but do not puree. Add salt, pepper and the crushed red pepper.
Split the Chimichurri Sauce into 3 Parts
½ cup to place on the table to be used as a topping
¾ cup to be used in the Foil Pouch Potato Recipe
Use the remaining to marinade the steak. Place the steak in a large sealable plastic bag add Chimichurrisauce, seal bag and mix well. Refrigerate the steak for at least 2 and up to 4 hours.
Foil Pouch Potatoes
Prep Time                                               10 minutes
Cook Time                                               40 Minutes
Level                                                           Easy
Serves                                4
Ingredients
2 sheets (12x36-inches) Arrow Aluminum Foil
4-6 medium red potatoes cut in bite size pieces
¾ cup of the reserved Chimichurri Sauce
1/2 cup shredded Parmesan cheese
Directions for Foil Pouch Potatoes
Place both sheets of the foil on top of each other – place the potatoes evenly in the center of the sheets of the aluminum foil.
Add Chimichurri Sauce spreading evenly over the potatoes (the foil packet can be refrigerated until ready to grill).
Bring up foil sides, fold top and ends to seal making one large foil packet, leaving extra room for heat circulation inside.
GRILL 40-50 minutes in covered grill.
Sprinkle with Parmesan cheese before serving.
Preheat the grill to medium heat
Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for approximately 30 minutes.
While the Marinated Steak is coming to room temperature – place the foil pouch potatoes on the grill at medium heat with the cover closed for 30 minutes.
After 30 minutes brush the excess chimichurri sauce off the steak and place the steak on the hot grill. Cook for 6 to 8 minutes on each side. Continue to cook until the steak is done to your desired choice, about 6 to 8 minutes for medium-rare.
Once cooked, allow the steak to rest for 5 to 7 minutes before serving
Serve with Foil Pouch Potatoes, Salad and Crusty Bread and the reserved Chimichurri sauce.
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