News and updates available here.   Flood, drought, and other emergency planning resources for producers are available here.


  • 4 – 4 oz (125 g) top sirloin medallions
  • 4 cup mix greens salad
  • ½ cup EACH cilantro and mint leaves, chopped
  • 1 cup matchstick carrots
  • 1/2 cup bean sprouts
  • 1/3 cup edamame beans, shelled
  • 1/2 english cucumber, sliced
  • 2 green onions, sliced
  • 1/2 cup dry-roasted peanuts, chopped


  • 1/3 cup low-sodium soy sauce
  • 2 tbsp EACH sesame oil and sweet chili sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp EACH garlic and ginger, minced
  • salt and pepper

Blend all marinade/dressing ingredients together this makes a total of 2/3 cup, reserve half as dressing. In a freezer bag marinade medallions and refrigerate for 15-60 minutes. Pat steak dry before placing on grill, grill or sear in a heavy skillet over medium high heat until the internal temperature reaches 145˚F or (63˚C) for medium rare. Allow the steak to rest before slicing. Add all salad ingredients together and dress with reserved marinade, top with sliced steak.


Newsletter Sign Up

Sign up to receive our weekly newsletter featuring timely beef topics. Delivered right to your inbox.