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Next front and upper level system will affect the region on Tuesday. Much cooler air will take over Christmas Eve, Christmas Day will start off cold then warm into the 60's as winds become southerly.




Lakes Area Forecast.....


Tonight.....Partly Cloudy.  Lows ...


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The following is an archived video story. The text content of that video story is available below for reference. The original video has been deleted and is no longer available.

Texas Beef Council prepares a dish from a recipe with lean beef

KFDM News - When you think about getting fit, it's really about healthy living.

It's about your entire lifestyle and making choices that are not only nutritious, but help fuel an active lifestyle.

Russell Woodward joins us now with a recipe with lean beef.

Champagne Steak Salad with Blue Cheese

    2 beef shoulder center (ranch) steaks, cut 1 inch thick (about 8 ounces each)
    1 pound green beans, trimmed
    2 teaspoons crushed mixed peppercorns (black, white, pink and green)
    2 medium red and/or yellow bell peppers, cut into quarters
    1 package (5 ounces) mixed salad greens
    1/2 cup thinly sliced red onion
    1/4 cup crumbled blue cheese

    1/4 cup champagne or white wine vinegar
    2 tablespoons olive oil
    2 tablespoons maple syrup
    1/4 teaspoon salt
    1/4 teaspoon freshly ground mixed peppercorns

1. Bring 1-inch water to a boil in medium saucepan. Add green beans, cover and cook 4 to 5 minutes or until crisp-tender. Drain; set aside.

2. Meanwhile, combine vinaigrette ingredients in small bowl; set aside.

3. Press 2 teaspoons peppercorns evenly onto beef steaks. Place steaks in center of grid over medium, ash-covered coals; arrange peppers around steak. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145F) to medium (160F) done-ness. Grill peppers 7 to 11 minutes (Gas grill times remain the same.) or until crisp-tender, turning steaks and vegetables occasionally.

4. Carve steaks into thin slices. Cut peppers into 1-1/2-inch pieces. Season beef and vegetables with salt, as desired. Divide salad greens among four serving bowls; top evenly with vegetables. Arrange beef on salad. Sprinkle with blue cheese. Drizzle with vinaigrette.


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