It wouldn’t be the Fourth of July without a cookout! For most folks, a cookout means beef.

These days, summer cookouts aren’t limited to basic hamburgers and steak — there are endless ways to prepare beef on the grill. The National Beef Cook-Off, sponsored by America’s Beef Producers, is observing its 25th anniversary this year. What better excuse to celebrate with beef!

Today’s recipes from previous Beef Cook-Off winners offer new ways to grill with beef. The recipes include: Apricot Glazed Steaks & Kabobs, Firecracker Burgers, Grilled Pepper Steak with Garlic Cilantro Butter, Fig-Balsamic Marinated Flat Iron Steaks.

APRICOT GLAZED STEAKS & KABOBS

4 beef chuck eye or top blade, 1-1/2 c. pineapple chunks,

      steaks, 6 to 8 oz. each, packed in juice

½ c. hoisin sauce, 1 lg. red bell pepper, cut up

1 sm. red onion, cubed, 1/3 c. apricot preserves

2 T. fresh lemon juice, 2 T. fresh cilantro, chopped

Drain pineapple; reserve ½ c. juice. Combine pineapple juice and hoisin sauce in bowl. Place steaks in food safe plastic bag. Pour ¼ c. hoisin-pineapple mixture over steaks; turn to coat. Close and marinate in refrigerator for 30 minutes. Alternately thread pineapple chunks, bell pepper pieces, and onion wedges onto four 12-inch skewers. Place in glass dish; brush with ¼ c. hoisin-pineapple mixture. Cover and marinate 30 minutes. Remove steaks and kabobs from marinade; discard marinade. Place steaks and kabobs on grid over medium ash-covered coals. Grill steaks, covered, 10 to 14 minutes until medium rare to medium and kabobs are crisp tender, turning occasionally. Combine remaining hoisin-pineapple mixture, apricot preserves and lemon juice in saucepan; cook and stir over medium heat until hot. Pour sauce over steaks; sprinkle with cilantro. Serves 4.

FIRECRACKER BURGERS

1-1/2 lb. ground beef, 4 sesame seed rolls, toasted

1 c. spring greens

seasoning:

1 T. curry powder, 1 T. Caribbean jerk seasoning

1 tsp. salt

sauce:

½ c. mayonnaise, ¼ c. plain yogurt

1 T. fresh lime juice, 2 tsp. lime peel, grated

½ tsp. salt

Combine ground beef and seasoning ingredients in large bowl, mixing lightly but thoroughly. Shape into four ¾ inch thick patties. Place patties on grid over medium ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium doneness, until not pink in center and juices show no pink color, turning occasionally. Combine sauce ingredients in small bowl; set aside. Spread sauce on cut sides of rolls. Place a burger on bottom half of each roll; top evenly with greens. Close sandwiches. Serves 4.

GRILLED STEAK WITH

GARLIC-CILANTRO BUTTER

4 round tip center or top, 1/3 c. Dijon mustard,

     round steaks, ¾-in. thick, 2 T. coarse ground pepper

2 tsp. cumin, ¼ c. butter, softened

1 T. fresh cilantro, minced, 1 tsp. garlic, minced

2 fresh mild green chilies

Combine mustard, peppercorns and cumin in bowl. Remove and reserve ½ for brushing. Spread remaining mixture on both sides of steaks. Cover and marinate in refrigerator 1 hour. Combine butter, cilantro and garlic in small bowl. Set aside. Place steaks and peppers on grid over medium ash-covered coals. Grill round tip center steaks, covered, 8 to 9 minutes (top round, 9 to 11 minutes) until steaks are medium rare doneness and peppers are blackened, turning occasionally and brushing steaks with reserved mustard mixture during the last 4 minutes. Remove peppers; cover and let stand 5 minutes. Remove skin, stems and seeds from peppers. Chop peppers and stir ½ into butter mixture. Top each steak with 1 tsp. butter mixture. Sprinkle with remaining chopped peppers. Serve with remaining butter. Four servings.

FIG BALSAMIC MARINATED FLAT IRON STEAKS

4 beef shoulder top blade, 5.2 oz. pkg. herb/garlic

     steaks, 1-in. thick, spreadable cheese

marinade:

2/3 c. balsamic vinegar, ¼ c. fig preserves

Place marinade ingredients in blender or food processor; process until blended. Place steaks and marinade in plastic bag; turn to coat. Close bag securely and marinate in refrigerator at least 2 hours. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper as desired. Heat cheese in small saucepan over medium low heat 2 to 4 minutes or until melted, stirring frequently. Serve steaks with cheese sauce.