<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3nOZRk_1CvIWvOk00" alt="https://img.particlenews.com/image.php?url=3nOZRk_1CvIWvOk00" width="1200" height="600" >RAPID CITY, S.D. (KOTA) -This week, we’re outside the KOTA Territory News station with a creative way to include steak in a Fourth of July meal. Holly Swee, Director of Nutrition with Beef Logic, shows us how steak could be the next addition to your charcuterie boards.Here’s how to make it:<ul><li>12 oz sirloin, cut into slices (or whatever beef you have on hand</li><li>Charcuterie board sides (optional)</li><li>Sliced cheeses: cheddar, parmesan, Manchego</li><li>Spreadable cheeses: brie, burrata</li><li>Fresh fruit: apples, strawberries, grapes</li><li>Dried fruit: dates, figs</li><li>Nuts: cashews, almonds</li><li>Dips: pesto, jam</li><li>Bread: sliced baguette, crackers</li></ul><h2>Directions</h2><ol><li>Season sirloin with salt and pepper.</li><li>Grill sirloin on medium to high heat for about five to seven minutes on each side. Look for an internal temperature of 145 degrees and a medium-rare cook.</li><li>While the steak is cooking, assemble the charcuterie sides on a cutting board. Make sure to leave room for the steak.</li><li>Once the steak is ready, let it sit before slicing into strips and assembling with the other charcuterie ingredients. Avoid placing the hot meat near any meltable elements.</li><li>Enjoy!</li></ol>See a spelling or grammatical error in our story? Please click here to report it.Do you have a photo or video of a breaking news story? Send it to us here with a brief description.</div></body>

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RAPID CITY, S.D. (KOTA) -This week, we’re outside the KOTA Territory News station with a creative way to include steak in a Fourth of July meal. Holly Swee, Director of Nutrition with Beef Logic, shows us how steak could be the next addition to your charcuterie boards. Here’s how...

Beef Basics: Charcuterie Board

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RAPID CITY, S.D. (KOTA) -This week, we’re outside the KOTA Territory News station with a creative way to include steak in a Fourth of July meal. Holly Swee

Beef Basics: Charcuterie Board

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