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Category: Beef

Sesame-Glazed Beef & Veggie Bowl

Sesame-Glazed Beef & Veggie Bowl

Sesame-Glazed Beef & Veggie Bowl

 

1 T. olive oil

1 pound beef steak

¼ C. diced onion

2 C. broccoli florets

½ C. sugar snap peas

¼ C. reduced-sodium tamari sauce

1 T. toasted sesame oil

1 T. minced garlic

½ C. beef broth

1 tsp. tapioca flour

¼ C. chopped scallions

1 T. sesame seeds

 

In a large skillet, heat the olive oil over medium-high heat. Pat the beef dry and season it with salt and pepper to taste. Add it to the hot pan and brown it for 3 to 4 minutes per side. Remove the beef and set aside, reserving the grease in the skillet. Reduce the heat to medium. Add the onion to the skillet and cook for 3 to 4 minutes, until translucent. Add the broccoli florets and cook for another 3 to 4 minutes, until brown. Add the sugar snap peas and cook for 1 to 2 minutes. Meanwhile, in a small mixing bowl whisk together the tamari sauce, toasted sesame oil, minced garlic, beef broth, and tapioca flour until dissolved. Add the sauce to the skillet, stirring to coat the vegetables. Bring the mixture to a boil and then reduce the heat to medium-low. Cut the steak into small pieces, about 1 inch square, and add it back to the pan, simmering for 5 to 7 minutes, until the beef is cooked to desired doneness. Divide vegetables and steak mixture into 4 individual bowls. Garnish with the scallions and sesame seeds and serve. Note: You can make this dish ahead or store leftovers in an airtight container in the refrigerator 3 to 4 days. For long-term storage, freeze individual portions. Defrost overnight in the refrigerator before reheating.

 

4 servings, 402 calories, 26g fat, 2g Fiber

Spicy Beef and Noodles

Spicy Beef and Noodles

Spicy Beef and Noodles

 

1 pound boneless shell sirloin steak

Salt and pepper

1 tsp. plus 2 T. vegetable oil

4 cinnamon sticks

4 whole cloves

4 garlic cloves, sliced thin

1 (11/2-inch) piece fresh ginger, peeled and cut into thin strips

2 C. low-sodium chicken broth

2 T. soy sauce

1 tsp. red pepper flakes

4 packages instant ramen noodles, seasoning packets discarded

1 1/2 pounds flat-leaf spinach, stemmed and washed

 

Pat steak dry with paper towels and season with salt and pepper. Heat 1 tsp. oil in large skillet over medium-high heat until just smoking. Add steak and brown on both sides, about 3 minutes per side. Transfer steak to plate and tent with foil.    Reduce heat to medium and add remaining 2 T. oil, cinnamon, and cloves. Cook until cinnamon sticks unfurl, about 1 minute. Add garlic and ginger and cook until soft, 1 to 2 minutes. Add broth, soy sauce, and pepper flakes, scraping up any browned bits. Increase heat to high and simmer until reduced by half, about 8 minutes. Discard cinnamon and cloves. Meanwhile, bring 4 quarts water to boil in large pot. Cook noodles until almost tender, about 2!4 minutes. Stir in spinach and cook until wilted, about 30 seconds. Reserve Vi C. cooking water, drain, and return noodles and spinach to pot. Add sauce and reserved cooking water (if needed) and cook over medium-low heat until flavors meld, about 1 minute.  Divide noodles among individual bowls. Slice meat against grain and serve over noodles.

Beef and Rice Meatballs with Lemon–Olive Oil Sauce

Beef and Rice Meatballs with Lemon–Olive Oil Sauce

Beef and Rice Meatballs with Lemon–Olive Oil Sauce

 

Don’t use uncooked rice, even though many recipes do. If the rice is raw, the grains won’t cook through in time. Thawed frozen, store-bought shelf-stable or home-cooked leftover long-grain rice all do nicely. Make sure it’s at room temperature so the grains are easy to mash with a fork.

 

1 cup cooked long-grain white rice, room temperature

2 slices hearty white sandwich bread, torn into small pieces

1 cup low-sodium beef broth, divided

4 T. finely chopped fresh dill, divided

Kosher salt and ground black pepper

1 pound 85 percent lean ground beef

1 large egg yolk

3 medium garlic cloves, finely grated

2 tsp. dried oregano, divided

5 T. extra-virgin olive oil, divided

2 T. lemon juice

 

In a large bowl, mash the rice with a fork until smooth and pasty. Add the bread, ¼ cup of broth, 2 T. of dill, 2 tsp. salt and 1 tsp. pepper. Using your hands, mix and mash the ingredients to a paste. Add the beef, egg yolk, half of the garlic and 1 tsp. of oregano, then mix with your hands until the mixture is homogeneous. Divide into 12 portions, form into smooth balls and place on a plate. Refrigerate, uncovered, for about 10 minutes. In a 12-inch nonstick skillet over medium-high, heat 2 T. of oil until shimmering. Add the meatballs and cook without disturbing until lightly browned on the bottoms, about 3 minutes. Carefully turn the meatballs and cook until browned on the second sides, about another 3 minutes. Add the remaining garlic and the remaining 1 tsp. oregano and cook, stirring, until fragrant, about 30 seconds. Add the remaining ¾ cup broth, then scrape up any browned bits. Bring to a simmer, then cover, reduce to medium-low and cook, gently stirring once or twice, until the centers of the meatballs reach 160°F, 5 to 7 minutes. Using tongs, transfer the meatballs to a serving dish and tent with foil. Bring the liquid in the pan to a boil over medium-high and cook, stirring occasionally, until thick enough that a spatula drawn through it leaves a trail, 2 to 3 minutes. Off heat, whisk in the remaining 3 T. olive oil and the lemon juice. Taste and season with salt and pepper. Pour the sauce over the meatballs and sprinkle with the remaining 2 T. dill.

Roasted Prime Rib with Sautéed Mushrooms and Creamy Horseradish Sauce

Roasted Prime Rib with Sautéed Mushrooms and Creamy Horseradish Sauce

Roasted Prime Rib with Sautéed Mushrooms and Creamy Horseradish Sauce

 

2 T. kosher salt, plus more to taste

3 tsp. ground black pepper

3 cloves garlic

2 medium shallots

2 T. fresh rosemary leaves

2 T. fresh thyme leaves

1/2 cup olive oil

1 ( 8lb) standing rib roast, trimmed (to multiply or divide the recipe,this translates to roughly 1 rib for every 2-3 people)

 

1 cup heavy cream

6 T. lemon juice

1/2 tsp. salt

1/4 tsp. paprika

1/4 tsp. cayenne pepper

 

2 pounds mushrooms, washed, dried, and if large, chopped

4 T. unsalted butter

2 T. olive oil

1 1/2 T. Worcestershire sauce

2 cloves garlic, finely chopped

salt and pepper, to taste

6 T. fresh parsley, chopped

 

MARINATE: In a food processor, place salt, pepper, garlic, shallots, rosemary, thyme, and olive oil. Pulse until combined. Place the roast bone-side down in a large pan and pour the marinade over it. Rub as much as you can into every crevasse. Cover and refrigerate 4 to 24 hours. ROAST: Remove the meat and let it come to room temperature, about 1 hour before you plan to put it into the oven. Meanwhile, preheat the oven to 550° F and place the rack in the center. Insert a meat thermometer into the thickest part of the roast. When the oven is ready, place the roast, uncovered, into the oven. Immediately reduce the oven temperature to 350. Cook until the thermometer registers 125 degrees, about 15-20 minutes per pound, or 2 1/2 hours for an 8 lb roast. Check the temperature of the meat in several other places. A range of 125-155 will give you a good variety of doneness. Cover the roast with foil and let it rest on the counter at least 15 minutes before carving. MAKE THE SAUCE : You can do this while the meat cooks. In a medium bowl, beat cream until stiff. With the mixer on, add lemon juice, salt, paprika, cayenne and horseradish. Chill until ready to serve. SAUTE THE MUSHROOMS: Heat a large skillet over high heat. Add the butter and olive oil. When the butter foams, give the pan a shake and then add the mushrooms, Worcestershire sauce, and garlic. Toss the mushrooms until brown, about 5-10 minutes. Remove from heat and season with salt and pepper to taste. Toss with parsley and then place in a serving dish. CARVE: Slice the first piece between the ribs, close to the bone. Cut the second piece half way to the next bone and so on and so on giving each person basically half of the meat between the ribs. SERVE: Top with sauteed mushrooms and whipped horseradish sauce. Garnish with fresh parsley.

 

Smokey Top Sirloin

Smokey Top Sirloin

Smokey Top Sirloin

 

4 Carrots, cut into 1” pieces

1 Yellow Onion, chopped

½ lb. Russet Potatoes, chopped

1 ½ lb. boneless Beef Top Sirloin, trimmed

½ tsp. each Salt, Pepper, Smoked Paprika

1 C. Catsup

½ C. Beef Broth

1 T. fresh Lemon Juice

2 cloves Garlic, minced

 

Place first 3 ingredients in a lightly greased 5- to 6-quart slow cooker. Sprinkle steak with salt, pepper, and paprika; place on top of carrot mixture. Stir together ketchup and remaining ingredients. Spread sauce over steak. Cover and cook on LOW 7 to 8 hours or until steak is tender. Cut steak into 1-inch-thick slices; serve with carrot mixture and crescent rolls.

Browned Butter Cheeseburgers

Browned Butter Cheeseburgers

Browned Butter Cheeseburgers

 

1 lb. ground beef

pinch kosher salt approx. 1-1/2 teaspoon

ground peppercorn to taste

1 Tablespoon garlic powder

1 stick butter

3 slices American cheese

 

Desired Toppings, such as

Tomatoes

Bacon

Red Onions

Lettuce or Spinach

Mustard

Honey Mustard

Spicy Mustard

Ketchup

Mayo

Pickles

 Avocado

Spicy or Fiesta Ranch

Crispy Fried Onions

Fried Egg

BBQ Sauce

Sriracha

Steak Sauce (like A1)

Caramelized Onions

Peppers

Hummus

 Relish

Hot Sauce

Slaw

Chips

Jalapenos

Grilled Pineapple

Teriyaki Sauce

Queso

Crumbled Blue Cheese

Chili

Turn skillet on to 350 degrees. Mix ground beef, salt, pepper, and garlic powder. Coat the electric skillet with the butter. (Approximately 3 Tablespoons.) Patty out the burgers, with the center of the patty pressed in a little bit.  This will let the juices run to the center and the patty will end up flatter instead of bulged up in the center as it cooks.  Place in the skillet covered, cooking for a couple of minutes until the tops of the burgers turn tan and the bottoms are a gorgeous brown. Flip the burgers and cook for a couple of minutes, or until the juices forming out the top run clear and are no longer pink/red. DO NOT mash down the burgers while cooking. This will release the juices that you want to stay in. Turn skillet down to a simmer and place a slice of cheese on each burger. Remove cheeseburgers from skillet and place on a dish close to one another to trap in heat. Dump the grease out of the skillet into a heatproof bowl. Increase the heat to 300 and coat the skillet with butter. Place each bun half on the skillet and toast the buns for about 30 seconds. Once the buns are toasted, you’re ready to assemble the cheeseburgers!

Salisbury Steak

Salisbury Steak

Salisbury Steak

1 pound lean ground beef

1/4 cup panko bread crumbs

2 tablespoons tomato paste

1 teaspoon Worcestershire sauce

1 teaspoon ground mustard

1/2 teaspoon onion powder

1/2 teaspoon fresh ground pepper

pinch of salt

For the gravy:

1 large vidalia onion, diced

4 ounces sliced white mushrooms

1 teaspoon fresh chopped thyme leaves

1/2 teaspoon garlic powder

2 1/2 tablespoons flour or cornstarch

3 cups beef stock

1 teaspoon Worcestershire sauce

1 tablespoon butter

kosher salt and pepper, to taste

Chopped fresh parsley or chives

 

In a large bowl, use your hands to blend together the beef, bread crumbs, tomato paste, Worcestershire sauce, ground mustard, onion powder, pepper and salt until well combined. Divide the beef mixture into four equal size portions and form into patties about 1/2 inch thick. Heat 1 teaspoon olive oil over medium heat in a large cast iron or heavy bottomed skillet. Add the patties to the pan and cook until browned, approximately 2-3 minutes. Turn the patties over and cook for 3-4 minutes longer or until browned. Transfer to a platter and keep warm. Pour off the fat in the pan and return to the heat. Add the onions to the pan and cook until translucent. Add the mushrooms and cook until softened. Stir in the thyme, garlic powder and flour. Cook for 1 minute. Slowly add the beef stock scraping the bottom of the pan to loosen the brown bits. Stir in the Worcestershire sauce and bring the mixture to a boil. When the gravy begins to thicken, turn the heat down and stir in the butter. Season with salt and pepper to taste. Return the beef patties to the pan and cook for 5-7 minutes or until they are no longer pink in the middle. Sprinkle with parsley or chives, if desired. Serve immediately

CrockPot Layered Dinner–Steak, Potatoes, Corn on the Cob

CrockPot Layered Dinner–Steak, Potatoes, Corn on the Cob

CrockPot Layered Dinner–Steak, Potatoes, Corn on the Cob

This is what I used. You can use whatever meat or vegetables you have in the house. The trick is to not use too much liquid when cooking the meat, so the potatoes and the corn (or whatever you’re using) isn’t floating in juice.

 

1 1/1 lb. rib eye steak

1 T. of your favorite seasoning rub

1 T. dried onion flakes (a tiny fresh onion, diced, would be fine)

2 T. Worcestershire sauce

1/4 C. tequila (or broth, apple juice, etc.)

 

2-4 potatoes

2-4 ears of fresh corn

aluminum foil

 

In my 6 quart Smart Pot, I used 2 whole brown potatoes, and 4 ears of corn. I could have fit another potato in, probably.  Put meat in the bottom of the crockpot. Rub with seasoning and onion, and flip over to get the other side. Add tequila and Worcestershire sauce.  Wash potatoes and cover with foil. Add to the pot. Shuck the corn, and wrap each ear in foil. Add to the crockpot. It doesn’t seem to matter if the potatoes are closer to the meat, or the corn. The new crockpots heat from the sides as well as from the bottom, so everything will cook through regardless of location. Cover and cook on high for 5-7 hours, or on low for about 8. I cooked our dinner for 6 hours on high. My crockpot was quite full.

Instant Pot Brisket

Instant Pot Brisket

Instant Pot Brisket

4 pounds beef brisket, trimmed

2 T. olive oil

4 garlic cloves, finely chopped

3/4 C. beef broth

 

2 T. brown sugar

2 T. paprika

1 T. chili powder

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons salt

1/2 teaspoon ground black pepper

1 teaspoon ground mustard

1/2 teaspoon ground cumin

 

1 1/2 C. ketchup

1/2 C. apple cider vinegar

3/4 C. brown sugar

2 teaspoons onion powder

2 teaspoons ground mustard

1 T. Worcestershire sauce

1 teaspoon liquid smoke

3 T. molasses

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper (or to taste)

 

In a small bowl, mix all the rub ingredients. Season the brisket all over with the rub. If you have time, let it sit in the refrigerator wrapped in plastic for up to 24 hours. In a medium bowl, mix all the BBQ sauce ingredients. Turn the instant pot/pressure cooker to “sauté”. Add the oil and allow it to get hot. Add the brisket to the pot and sear both sides for about 4-5 minutes or until golden brown. Remove the brisket from the pot and place it in a bowl or plate. Add the garlic and cook for about 1 minute, making sure the garlic doesn’t burn. Press the keep warm/cancel button on the instant pot. Add the broth and with a wooden spoon or spatula scrape the bottom of the pot to remove some of the bits stuck at the bottom of the pot. Add the BBQ sauce. Return the brisket to the pot with any collected juices. Toss well making sure the meat is well coated. Close the lid. Set the instant pot to meat/stew and set the timer to 75 minutes. *See notes Once the cooking cycle is complete, allow the pressure to release naturally for about 10 minutes. Then do a quick release for the remaining pressure. Transfer the brisket to a cutting board. Cover with aluminum foil and let the meat rest for about 10 -15 minutes. Turn the instant pot/pressure cooker to “sauté” and cook/reduce the sauce for 5 to 8 minutes, stirring a few times. Press the warm/cancel button. Slice the beef brisket against the grain and serve with the BBQ sauce. You can also returned the sliced brisket to the instant pot making sure the slices are covered with the sauce (to prevent the meat from drying). Keep it warm until ready to serve.

 

If your IP doesn’t have a meat/stew option just chose “Pressure Cook” and set the timer.

 

2 to 3 pounds brisket: Cook on high pressure for 55 to 60 minutes.

4 to 5 pounds brisket: Cook on high pressure for 75 minutes.

6 to 7 pounds brisket: Cook on high pressure for 90 minutes.

 

If your brisket is too big, cut it in half so it fits comfortably into the instant pot.

 

I cut my brisket into 2 pieces and seared it one piece at a time not to over crowd the pot.

 

If your pressure cooker gets too hot after searing the meat, you can press the warm/cancel button before adding the garlic. The garlic will still get aromatic with the remaining heat.

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

1 T. olive oil

1 small yellow onion, chopped

1-pound lean ground beef

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 T. Italian seasoning

1 teaspoon garlic powder

1 1-pound box medium shell pasta

1 24-ounce jar marinara sauce

3 C. water

1 1/2 C. heavy cream

1 C. shredded Parmesan cheese

 

Turn Instant Pot to sauté setting and wait for the display to turn to HOT. Add olive oil and onions and cook until slightly soft. Add ground beef, break up with spatula, and cook until no longer pink, stirring frequently to make sure it doesn’t stick to pot Season with sea salt, pepper, Italian seasoning and garlic powder, and  hit CANCEL. Add shells over ground beef, then add the marinara sauce and water. Do not stir but press lightly with spoon to ensure pasta is completely covered with sauce and water. Place lid on Instant Pot, close, and make sure vent is set to SEALING position. Hit PRESSURE COOK for 5 minutes, or half the cooking time on the box of pasta. When pressure cooking is done, do a quick release, then remove lid and hit CANCEL to turn cooker off. Stir in heavy cream and Parmesan cheese and serve.

Crockpot or Instant Pot Mongolian Beef Meatballs

Crockpot or Instant Pot Mongolian Beef Meatballs

Crockpot or Instant Pot Mongolian Beef Meatballs

Sauce:

2 tsp. sesame oil

2 T. garlic minced

2 T. ginger paste

1 C. low sodium soy sauce

2 tsp. sriracha

1 1/2 C. water

1 C. brown sugar

¼ C. hoisin sauce

3 T. oyster sauce

½ tsp. black pepper

 

60 homestyle meatballs

1 C. green onions sliced

2 T. toasted sesame seeds

 

Instant Pot Directions: In a large bowl mix all sauce ingredients together and stir well. Add frozen meatballs to an instant pot liner and pour sauce over the top. Place lid on instant pot and lock into place, set valve to sealing. Cook on manual pressure for 10 minutes Quick release pressure Remove lid, and hit the “cancel” button, then hit the “sauté” button Cook on “sauté” mode, stirring regularly, to reduce the sauce, cook until it reaches desired thickness, 5-10 minutes Once desired thickness is reached for the sauce, remove from instant pot to serving dish, and garnish with toasted sesame seeds and green onions Serve immediately over cooked brown rice.

 

Slow Cooker Instructions: Add all sauce ingredients to the slow cooker and stir well.  Thaw pre-cooked meatballs, or partially thaw them. Or use fresh (raw) meatballs. Add meatballs to the slow cooker, and cover with a lid.  Cook on high 1.5 – 2 hours (for thawed cooked meatballs) or low for 4 hours. If using raw meatballs, increase cooking time to 2-3 hours on high and 5-6 hours on low.  If when cooking time is up, sauce has not reached desired thickness (unlikely), reduce sauce by cooking it over medium-high heat on a stove top.  When done cooking, garnish with sesame seeds and green onions

Beef Ramen Noodle Bowl

Beef Ramen Noodle Bowl

Beef Ramen Noodle Bowl

1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1 pound)

1 tsp. pepper

2 packages (3 ounces each) beef or Oriental-flavored ramen noodles

2 tsp. vegetable oil, divided

4 C. water

1/2 C. finely chopped onion

2 T. minced garlic

1 T. grated fresh ginger

1 T. miso paste (optional)

 

Shredded carrots, bean sprouts, sugar snap peas, sliced fresh sliced mushrooms, sliced green onions, baby spinach or bamboo shoots (optional)

Thinly sliced cilantro or basil, sriracha, pickled ginger, sesame seeds, chopped dried seaweed (nori), lime wedges (optional)

 

Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef, pepper and 1/2 tsp. seasoning from 1 ramen noodle package. Reserve remaining seasoning from packet for broth; discard second seasoning packet. Heat 1 tsp. oil in large nonstick skillet over medium-high heat until hot. Stir-fry half of beef 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 tsp. oil and beef. Remove from skillet; keep warm. Combine water, onion, garlic, ginger and reserved seasoning from packet in same skillet. Bring to a boil; reduce heat and simmer 2 minutes. Add noodles. Bring liquid to a boil; reduce heat and cook according to package directions or until noodles are al dente, about 3 minutes. Stir in beef; add miso, toppings and garnishes, as desired. Cook’s Tip: If not using miso paste, use both seasoning packets from ramen noodles. Add second packet to broth in step 2.

Brown Sugar-Bacon Meatloaf

Brown Sugar-Bacon Meatloaf

Brown Sugar-Bacon Meatloaf

 

4 slices bacon, cut in half crosswise

2 tsp. brown sugar, packed

1 lb. lean ground beef

1/2 lb. ground pork

1 onion, finely chopped

1 red pepper, finely chopped 2/3 C. dry bread crumbs

1 egg, beaten

1/3 C. grated Parmesan cheese

1 tsp. Cajun seasoning

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp. pepper

1/3 C. milk

1/2 C. barbecue sauce

 

Toss bacon slices with brown sugar; place in a skillet over medium heat. Cook bacon for 2 to 3 minutes; drain and set aside. In a large bowl, combine remaining ingredients except barbecue sauce. Form into a loaf and place on a lightly greased, aluminum foil-lined baking sheet. Spread barbecue sauce over loaf and top with bacon slices. Bake, uncovered, at 350 degrees for one hour to one hour and 10 minutes, until bacon is crisp and meatloaf is firm. Let stand for 10 minutes before slicing. Serves 6.

Beef Lo Mein

Beef Lo Mein

Beef Lo Mein

8 ounce flank steak or sirloin sliced against the grain

8 ounces lo mein noodles or spaghetti

1 tsp. sesame oil

 

1 T. olive oil

3 garlic cloves minced

1 ½ tsp. minced ginger

1 C. broccoli florets

1 C. zucchini halved and sliced,

¼ C. onion sliced,

8 ounces white mushrooms

1 red bell pepper sliced

1 can 8 ounces water chestnuts, drained

 

3 T. packed brown sugar

1/2 C. reduced-sodium soy sauce

3 T. hoisin sauce

2 tsp. sesame oil

1 tsp. sriracha

¼ tsp. pepper

 

Thinly slice flank steak against the grain, and lightly season with salt and pepper. Set aside. In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, sriracha and pepper. Set aside In a large pot with boiling water, cook the lo mein (or spaghetti) noodles according to package directions. Drain the noodles and toss with 1 tsp. sesame oil to coat, set aside. While the pasta is cooking, add olive oil to a large skillet. Add in the minced garlic and ginger and stir fry for 30 seconds. Add the thinly sliced steak, and cook for 2-3 minutes, until no longer pink. Remove steak from pan, leaving any juices and oil behind. Add all the other vegetables, and cook for 3-5 minutes, until everything is crisp tender. If needed, add a little more oil. Now add the thinly sliced steak back in, as well as the lo mein noodles, and pour the sauce over the top. Toss until fully incorporated and cook for a 1-2 more minutes to insure veggies are tender and sauce starts to thicken.

Meatloaf (a clone of Boston Market’s Meatloaf)

Meatloaf (a clone of Boston Market’s Meatloaf)

Meatloaf (a clone of Boston Market’s Meatloaf)

1 C. tomato sauce

1 1/2 T. barbecue sauce (we like Kraft original)

1 T. granulated sugar

1 1/2 lb. ground beef

6 T. flour

1/2 tsp. salt

1/2 tsp. onion powder

1/4 tsp. black pepper

dash garlic powder

 

Preheat the oven to 400 degrees.  In a small saucepan over medium heat, combine tomato sauce, barbecue sauce and sugar. Heat until it begins to bubble, then remove from heat. Place the ground beef in a large bowl and add ALL BUT 2 T. of the tomato sauce mixture. Use your hands to mix the sauce in thoroughly. Then add the remaining ingredients: flour, salt, onion powder and pepper. Again, use your hands to mix well.  Place meat mixture into a loaf pan, top pan with foil and place in oven for 30 minutes. After 30 minutes, remove the foil and slice the meatloaf into 8 equal slices (while it’s still in the pan). This helps to cook the center of the loaf. Pour the remaining 2 T. of sauce on top of the meatloaf in a stream down the center. Place meatloaf back into the oven, uncovered for 25-30 minutes or until it’s done.

Flank Steak Thinly Sliced over Arugula with Garlic and Lemon Oil

Flank Steak Thinly Sliced over Arugula with Garlic and Lemon Oil

Flank Steak Thinly Sliced over Arugula with Garlic and Lemon Oil

1 (1 1/4 to 1 1/2 pounds) flank steak trimmed of fat

2 T. extra-virgin olive oil

1 tsp. minced garlic

Kosher or sea salt

Freshly ground pepper

6 oz. baby arugula leaves

1/4 C. lemon-infused extra-virgin olive oil (see Cook’s Note)

Fleur de sel or other finishing salt for sprinkling

 

Prepare a hot fire in a charcoal grill or preheat a gas grill on high. Remove the flank steak from the refrigerator 20 to 30 minutes before grilling and place it on a large, rimmed baking sheet. In a small bowl, combine the olive oil and garlic. Rub the steak on both sides with the mixture and season with salt and pepper. Oil the grill grate. Place the flank steak directly over the hot fire. Cover the grill and sear the steak on one side, 4 minutes for rare or 6 minutes for medium-rare. Turn, re-cover, and cook for 4 minutes more, or until an instant-read thermometer registers 120ºF for rare or 130º to 135°F for medium-rare. Transfer the steak to a carving board and let rest for 5 minutes. Cut the meat across the grain into 1/4-inch-thick slices. Scatter an equal amount of arugula on each dinner plate. Arrange overlapping slices of steak over the greens and spoon any accumulated juices over the top. Drizzle 1 T. of the lemon olive oil over each portion of steak and sprinkle with fleur de sel. Serve immediately. Notes:  Citrus-infused extra-virgin olive oils add big flavor to simply prepared foods, such as grilled steak, chicken, and vegetables, making the oils a staple in my grilling pantry.

Sheet-Pan Carne Asada

Sheet-Pan Carne Asada

Sheet-Pan Carne Asada

¼ C. vegetable oil

1 ½ tsp. ground cumin

1 ½ tsp. ground coriander

¾ tsp. salt

2 ears fresh sweet corn, cut in thirds, or 6 pieces frozen corn on the cob, thawed (from 12-ct package)

1 medium red bell pepper, cut in thin strips

1 medium yellow bell pepper, cut in thin strips

1 medium yellow onion, thinly sliced

1 package (1 oz) taco seasoning mix

¼ tsp. ground red pepper (cayenne)

1 1/3 lb. beef flank steak

 

Tortillas and Toppings, as desired: flour tortillas, crumbled queso fresco, sliced radishes, diced avocado, chopped fresh cilantro, sour cream

 

Position oven rack 4 inches from broiler element. Spray 18×13-inch rimmed sheet pan with cooking spray. In large bowl, mix 2 T. of the vegetable oil, the cumin, coriander and salt. Add corn, bell peppers and onion to bowl, and toss to coat; transfer to pan. In same large bowl, mix remaining 2 T. oil, the taco seasoning mix and ground red pepper. Add steak; rub mixture in to steak. Transfer to pan with vegetables. Broil 8 to 10 minutes, turning steak and stirring vegetables once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; cover with foil and let steak rest 5 minutes. Stir vegetables in pan; return to oven, and broil 4 to 6 minutes longer or until vegetables are blackened in spots. Thinly slice steak on the bias, against the grain. Serve with vegetables in tortillas with toppings.  Note: If your oven’s broiler only covers the center of your oven, start steak in the center of the pan, then thoroughly stir vegetables and position them in center while steak rests to ensure all elements get plenty of time directly under the flames. If desired, cut corn from cobs for serving.

Slow-Cooker Burgundy Meatloaf

Slow-Cooker Burgundy Meatloaf

Slow-Cooker Burgundy Meatloaf

 

2 lbs. ground beef

2 eggs, beaten

1 c. soft bread crumbs

1 onion, chopped

1/2 c. Burgundy wine or beef broth

1/2 c. fresh parsley, chopped

1 T. fresh basil, chopped

1-1/2 t. salt

1/4 t. pepper

5 slices bacon, divided

1 bay leaf

8-oz. can tomato sauce, warmed

 

Combine ground beef, eggs, bread crumbs, onion, wine or broth and seasonings in a large bowl; mix well and set aside. Criss-cross 3 bacon slices on a 12-inch square of aluminum foil. Form meat mixture into a 6-inch round loaf on top of bacon. Cut remaining bacon slices in half; arrange on top of meatloaf. Place bay leaf on top. Lift meatloaf by aluminum foil into a slow cooker; cover and cook on high setting for one hour. Reduce to low setting and continue cooking, covered, for an additional 4 hours. Remove meatloaf from slow cooker by lifting foil. Place on a serving platter, discarding foil, bacon and bay leaf. Spoon warmed tomato sauce over sliced meatloaf. Serves 4 to 6.

Sheet Pan Cuban Steak with Avocado Chimichurri

Sheet Pan Cuban Steak with Avocado Chimichurri

Sheet Pan Cuban Steak with Avocado Chimichurri

1 C. cilantro leaves, packed

1 C. parsley leaves, packed

1 T. roughly chopped garlic

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon red pepper flakes

1/4 C. red wine vinegar

1/2 C. extra-virgin olive oil

1 medium avocado, diced about 1 cup

 

1 pound skirt steak

1 teaspoon Kosher salt, as needed for seasoning

1/2 teaspoon black pepper, as needed for seasoning

2 T. olive oil

 

Prepare the chimichurri sauce: Add the cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor. Pulse until the leaves are coarsely chopped, about 5 pulses. Add the red wine vinegar, pulse 5 times. Add the olive oil, pulse 5 times. The chimichurri sauce should be emulsified and the herbs coarsely chopped.  Add the avocado: Transfer the chimichurri sauce to a medium bowl. Cut the avocado into 1/2-inch dice. Add the avocado to the chimichurri and gently stir to combine. Cover and refrigerate until ready to use. Avocado chimichurri to accompany skirt steak being lifted out of the bowl with a spoon Cut the steak: If the skirt steak comes in a long strip, cut across the grain into 2 to 3 smaller pieces, about 5 to 7 inches in length. This will allow the steak to fit better in the pan. Dry and season the steak: Thoroughly pat dry each steak with paper towels on each side. The surface should be very dry to help brown the surface of the meat. Generously season each side of the steaks with salt and pepper. Heat the pan: Heat a large 12-inch cast-iron skillet over high heat for 3 minutes. Once hot add the olive oil. Cook the steak: Use tongs to carefully add the steak to the pan, then press down on the surface a few times for more contact. Sear the first side until browned, about 2 to 4 minutes depending on the thickness of the meat. Flip and cook another 2 to 4 minutes. For medium-rare doneness, cook steak until it reaches an internal temperature of 130ºF. Work in two batches if needed. Rest the steak: Transfer steak to a cutting board, loosely cover with foil and rest for 10 minutes before slicing. Slice and serve the steak: Hold the carving knife at a 45-degree angle and then slice the steak against the grain, about 1/4-inch thick slices. Transfer skirt steak to a serving plate and either top with avocado chimichurri sauce or put the sauce on the side

Mediterranean Beef Pinwheels

Mediterranean Beef Pinwheels

Mediterranean Beef Pinwheels

1 beef Flank Steak (1-1/2 to 2 pounds)

Beef Marinade:

1/3 cup lemon juice

2 tablespoons vegetable oil

2 tablespoons dried oregano leaves

Filling:

1/3 cup olive tapenade

1 cup frozen chopped spinach, thawed and squeezed dry

1/4 cup crumbled low-fat feta cheese

Vegetables:

4 cups grape or cherry tomatoes

1/2 teaspoon salt

 

Place steak between 2 pieces of plastic wrap.  Using smooth side of meat mallet, pound steak to 1/2-inch thickness.  Place steak in large food-safe plastic bag or large baking dish.  Combine marinade ingredients in small bowl.  Pour marinade over steak; turn to coat.  Close bag securely or cover dish and marinate in refrigerator 4 hours or as long as overnight, turning occasionally. Preheat oven to 425°F. Line shallow baking pan with parchment paper.  Remove steak from marinade.  Reserve remaining marinade; cover and refrigerate.  Place steak on cutting board so grain is running top to bottom.  Spread tapenade on steak.  Arrange spinach evenly on tapenade and sprinkle with feta.  Starting from side closest to you, roll the steak tightly to form a log.  Using 6 (8-inch long) pieces of kitchen string, tie log in even intervals. Cut log between string into 6 equal pieces, leaving string in place.  Place pieces, cut-side up, on baking pan.  In a medium bowl, combine reserved marinade and tomatoes, toss to coat.  Arrange tomato mixture around pinwheels.  Roast in 425°F for 25 to 35 minutes until instant read temperature inserted horizontally into center registers 165°F.  Let stand 5 minutes before serving.

Beef Fajita Salad with Mango-Serrano Vinaigrette

Beef Fajita Salad with Mango-Serrano Vinaigrette

Beef Fajita Salad with Mango-Serrano Vinaigrette

1 beef Top Sirloin Steak boneless, cut 1 inch thick (about 1 pound)

3 medium mangos, peeled, cut in half

Olive oil

2 medium poblano peppers

1/2 tsp. ground black pepper

1 large red onion (about 11 ounces), cut into 1/2-inch thick slices

1 C. radishes, thinly sliced (about 1 bunch)

2 T. chopped fresh cilantro

Vinaigrette:

3 T. fresh lime juice

3 T. water

1 to 2 serrano peppers

3 T. olive oil

 

Brush mangos lightly with oil. Place mangos and poblano peppers in center of grid over medium, ash-covered coals. Grill peppers, covered, 9 to 10 minutes (gas grill times remain the same) or until skins are completely blackened, turning occasionally. Grill mangos 8 to 14 minutes (gas grill times remain the same) or until very tender, turning occasionally. Place peppers in food-safe plastic bag; close bag. Let stand 15 minutes. Set mangos aside. Cook’s Tip: To peel and halve mangoes, remove thin slice from one end so mango stands upright. Working from top to bottom, remove peel with sharp paring knife in thin strips. Cut down lengthwise along each side of flat pit to cut in half. Press black pepper evenly onto beef steak. Brush onion slices lightly with oil. Place steak in center of grid over medium, ash-covered coals; arrange onion slices around steak. Grill steak and onion, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) or until steak is medium rare (145°F) to medium (160°F) doneness and onion is tender, turning occasionally. Keep warm. Meanwhile, prepare Vinaigrette. Cut grilled mangos into 3/4-inch pieces. Combine 1/2 C. mango, lime juice, water and serrano peppers in food processor container. Cover; process until smooth. With motor running, slowly add oil through opening in cover, processing until well blended. Season with salt, as desired. Set aside. Cook’s Tip: For less heat, remove seeds from Serrano peppers.  Remove and discard skins, stems and seeds from poblano peppers; cut into 3/4-inch pieces. Carve steak into slices. Cut onion slices in half. Place beef, remaining mango pieces, onion, peppers and radishes on serving platter. Season with salt, as desired. Drizzle salad with vinaigrette; toss lightly to coat. Sprinkle with cilantro.

Crustless Skillet Pizza

Crustless Skillet Pizza

Crustless Skillet Pizza

2 pounds lean ground meat

2 tsp. sea salt

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. black pepper

2 C. sugar-free pizza sauce

3 C. semi-hard cheese of choice (mozzarella, cheddar) divided

1 C. bell pepper chopped

1/2 C. red onion diced

6 large white mushrooms sliced

1 C. black olives sliced

 

Preheat oven to 425 degrees Fahrenheit. In a medium-size bowl, combine meat, oregano, salt and pepper together. Spread meat mixture evenly on 12″ cast iron skillet, spreading to the walls of the skillet. Bake meat patty for 25 minutes.  When meat is cooked, remove from oven. The meat patty should slightly shrink in size.  Spread pizza sauce directly on top of the meat, making sure to get the outside of the patty. Cover the pizza sauce with 2 C. of cheese, followed by toppings. Top with additional 1 C. of cheese and return to oven for another 15 minutes or until vegetables are tender and cheese is bubbling.  Remove from oven and let sit for 10 minutes. Cut slices and enjoy immediately.

Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

 

4 zucchini medium

1 pound ground beef

1 T. olive oil + a little for brushing zucchini

1/2 C. onion chopped

2 cloves garlic minced

1 C. petite diced tomatoes

1/2 C. keto marinara low carb, sugar free version

1 T. Italian seasoning

1/4 tsp. salt

1/4 tsp. black pepper

1 C. mozzarella cheese or 1/2 C. mozzarella and 1/2 C. cheddar for more flavor

1 T. parsley

 

Preheat oven to 375F. Slice zucchini in half and hollow them out with a spoon. Brush zucchini with olive oil, and sprinkle with salt and pepper. Then place on a baking tray lined with parchment, cut side down and bake for 5-

10 minutes, flip and turn oven to broil, and broil for one 1 minute. Meanwhile, chop the part you scraped out of the zucchini up and set it aside. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes. Add the marinara sauce, and petite diced tomatoes, 1 C. zucchini pulp, Italian seasoning and salt and pepper. Simmer for 8-10 minutes. If not already in a line, line baked zucchini boats up on the baking sheet lined with parchment paper Spoon mixture into zucchini boats and top each with cheese. Bake for 15-20 minutes or until the cheesy is fully melted and bubbly.

Sirloin Steak and Spinach Salad

Sirloin Steak and Spinach Salad

Sirloin Steak and Spinach Salad

 

11/2 pounds sirloin steak

1 T. olive oil

1 tsp. balsamic vinegar

1 tsp. Worcestershire sauce

1/2 C. pecan pieces

1/2 C. buttermilk

1/4 C. mayonnaise

2 tsp. apple cider vinegar

Dash of salt & pepper

4 C. fresh spinach

1 pear, thinly sliced

1 C. grape or cherry tomatoes, halved

 

Dredge the sirloin steak in a mixture of the olive oil, balsamic vinegar, and Worcestershire sauce. Let stand for 30 minutes, or up to 8 hours in the fridge. Bring back to room temperature while heating up your grill to 450°. Grill the sirloin steak, about 8-10 minutes each side for medium doneness. If you want to pan fry your steak, heat up a cast iron pan on high heat, and cook the steak 8-10 minutes per side or until desired doneness. Remove steak from heat and let rest for 10-15 minutes.  While steak is cooking, preheat oven to 350°. Place the pecan pieces onto a baking sheet and lightly toast in oven for 5-8 minutes, being careful not to burn. In a bowl, whisk together buttermilk, mayonnaise, apple cider vinegar, and a dash of salt and pepper into your dressing.  In a large salad bowl, toss spinach, pear slices, cherry tomatoes, and pecan pieces. Cut sirloin steak into 1/4-inch slices and toss into salad. Dress with the buttermilk dressing.

Instant Pot Pineapple Skirt Steak

Instant Pot Pineapple Skirt Steak

Instant Pot Pineapple Skirt Steak

 

3/4 cup pineapple juice or pineapple juice blend

1/4 cup soy sauce

1/2 teaspoon freshly ground black pepper

1 1/2 pounds skirt steak, sliced about 1/4 inch thick against the grain

2 scallions, green parts only, thinly sliced, for garnish

 

Place the pineapple juice, soy sauce, and pepper in the inner pot and stir to combine. Add the steak and stir to coat it with the sauce. Close and lock the lid. Set the valve to Sealing. Press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 12 minutes. When the cooking cycle ends, carefully use a wooden spoon to release the pressure by turning the pressure-release valve to Venting. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)  Press Cancel and remove the lid. Remove the steak from the inner pot.   Serve warm, drizzled with a spoonful of the sauce and garnished with scallions. Pineapple Skirt Steak and cooking liquid will keep, in an airtight container in the refrigerator, for up to 4 days. To reheat, place the steak in a pot, add cooking liquid to cover the bottom, and warm on the stovetop over medium-low heat, stirring occasionally, for about 5 minutes. Note: To cut against the grain, slice perpendicular to the muscle fibers running through the steak.

Dutch Oven Chili-Cornbread Pie

Dutch Oven Chili-Cornbread Pie

Dutch Oven Chili-Cornbread Pie

 

2 lb ground beef

1 medium onion

2 (15 oz.) cans chili beans

2 pkg. chili seasoning

2 (6 oz.) pkg. of “water only” combread mix

 

Before leaving home, brown meat and sauté onions. Stow in large heavy duty food storage bag in ice chest. Line Dutch oven carefully with heavy duty aluminum foil. Add pre-cooked meat and onions, chili beans and seasonings mix. Stir well but be careful not to rip foil liner. Mix combread per box instructions in plastic bag. Spread out combread mix over the top of chili. Place lid on Dutch oven. Fill lid with 18 pieces of charcoal. Place 6 pieces charcoal on aluminum foil under the Dutch oven. Cook for 30 minutes.

Dutch Oven Pot Roast

Dutch Oven Pot Roast

Dutch Oven Pot Roast

 

1- 3 lb. beef roast, rolled, round bone or rump cut

2 T. oil

1 c. water

6 medium potatoes

garlic to taste

6 carrots

 

Line the Dutch oven carefully with heavy duty aluminum foil. Brown roast in oil, on each side. Add water to oven, sprinkle garlic on top of roast. Add potatoes and carrots. Place lid on Dutch oven. Place 10-12 well started pieces of charcoal in a checkerboard pattern and put oven on top. Fill lid with 18 pieces of charcoal. Cook for about 2 hours in covered oven, adding small amounts of water if needed.

Canning BBQ Sandwich Meat

Canning BBQ Sandwich Meat

Canning BBQ Sandwich Meat

5 Pints

 

58 ounces tomato sauce

2 cups chopped onions

1⁄2 cup green pepper

1⁄4 cup packed brown sugar

1⁄4 cup Worcestershire sauce

2 tablespoons dry mustard

2 teaspoons salt

1⁄4 teaspoon bottled hot pepper sauce

1⁄4 cup mixed pickling spices

6 cups cooked beef or 6 cups pork

 

Combine first 8 ingredients. Tie pickling spices in a cheesecloth bag. add to sauce. cover and simmer 15 minutes. remove the spice bag. and add the meat to the sauce. Cover, heat. Pack into hot jars, leaving 1 inch head space. Adjust the lids. Process in pressure canner at 10 pounds, 75 minutes for pints. BEFORE SERVING: Boil uncovered 10 minutes before tasting or using. Serve on your favorite bun.

KOREAN BEEF ZUCCHINI NOODLES

KOREAN BEEF ZUCCHINI NOODLES

KOREAN BEEF ZUCCHINI NOODLES

1/3 cup brown sugar, packed

1/3 cup reduced sodium soy sauce

1 tablespoon freshly grated ginger

1 tablespoon sesame oil

1 teaspoon Sriracha, or more to taste

1 tablespoon olive oil

3 cloves garlic, minced

1 pound ground beef

1 1/2 pounds (4 medium-sized) zucchini, spiralized

2 green onions, thinly sliced

1/4 teaspoon sesame seeds

 

In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in zucchini noodles, green onions and soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes. Serve immediately, garnished with sesame seeds, if desired.

Pantry Friendly Spiced Kibbe

Pantry Friendly Spiced Kibbe

Pantry Friendly Spiced Kibbe

 

3/4 cup uncooked bulgur

1 1/2 cups boiling water (plus a smidge more)

1 cup (about 8 ounces or 1/2 pound) ground beef or lamb

1 teaspoon garam masala

1/2 teaspoon salt

1/2 teaspoon red chile flakes

1/2 teaspoon ground cinnamon

1 teaspoon dried mint, oregano, or dill

Freshly ground black pepper

Olive Oil

 

Put the bulgur in a medium-sized glass bowl and pour in the boiling water. Cover the bowl with plastic wrap or a plate and set aside to steam until the water is absorbed and grains are al dente, about 20 to 25 minutes. Drain any additional water from the grains, and cool. In a large mixing bowl, use your hands to combine the ground beef, bulgur, and all the spices. When the mixture is well-combined, form 6 small, equally proportioned patties and set aside. Heat olive oil in a sauté pan over medium heat. Cook the kibbe patties until golden brown, 4 to 5 minutes per side. Remove from the heat and serve immediately. Serve with herbed or plain yogurt.

LTS Beef Barley Stew

LTS Beef Barley Stew

LTS Beef Barley Stew

 

1 can Beef

1 can Carrots

6oz. can Mushrooms

3 cans Beef Broth

½ C. dried Onion

¼ C. dried Bell Pepper

½ tsp. Thyme

½ tsp. Basil

½ tsp. Garlic Powder

Salt & Pepper

1 Bay Leaf

¾ C. Barley

 

Do not drain cans.  Mix all ingredients in pot and simmer until barley is tender (about 1 hour simmering on the stove top).  Remove bay leaf before serving. (100-Day Pantry)

Winter Green Market Meatloaf

Winter Green Market Meatloaf

Winter Green Market Meatloaf

¾ cup fresh breadcrumbs (about 1 English muffin)

3 T. milk

½ cup ketchup

2 T. Worcestershire sauce

2 T. brown sugar

1 T. reduced sodium soy sauce

1 T. Dijon mustard

1 large carrot (about 3 ounces), coarsely chopped

1 small onion (about 4 ounces), coarsely chopped

4 large cloves garlic, peeled

1 small serrano pepper, cut into 3 or 4 pieces

2 cups (packed) coarsely chopped kale (about 2 ounces)

2 T. unsalted butter

Kosher salt

1 pound 80 to 85% ground beef

½ pound ground pork

3 ounces crumbled good-quality feta cheese

1 large egg

Freshly ground black pepper

2 T. (lightly packed) chopped fresh oregano

 

Heat the oven to 350°F. Line a large rimmed heavy-duty baking sheet with parchment paper. Put the breadcrumbs and milk in a small bowl and mix. Let sit. In a small bowl, whisk together the ketchup, Worcestershire, brown sugar, soy sauce, and Dijon. In the bowl of a food processor, combine the carrots, onions, garlic, serranos, and kale. Pulse until very finely chopped, scraping down the sides as necessary to incorporate the kale. In a medium (10-inch) nonstick skillet, melt the butter over medium-low heat. Add the chopped veggies and ½ tsp. salt. (The pan will be crowded.) Cook, stirring, until gently softened and very fragrant, about 5 minutes. Transfer to a plate and let cool (about 10 minutes). In a large mixing bowl, combine the veggies, beef, pork, feta, egg, several grinds of pepper, the oregano, ½ tsp. salt, the breadcrumb mixture, and 3 T. of the ketchup mixture (reserve the rest for brushing on the loaf). Using your hands, mix all of the ingredients together thoroughly without mashing too much. Transfer the mixture to the baking sheet and shape into a long, narrow loaf about 9 inches long and 4 inches wide. Spoon the rest of the ketchup mixture down the length of the top of the loaf and gently spread or brush it over the sides. Bake the meatloaf until an instant-read thermometer registers 160° to 165°F, 55 to 60 minutes. Let rest for 5 minutes before slicing and serving.

Braised Beef with Preserved Lemons & Harissa

Braised Beef with Preserved Lemons & Harissa

Braised Beef with Preserved Lemons & Harissa

 

1 (3-pound) bone-in chuck roast, or 2 pounds stew meat

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil I medium onion, cut into large dice

1 Preserved Lemon or store-bought, rinsed and finely chopped (peel only)

3 cloves garlic, finely chopped

1½ teaspoons ras al hanout (see note)

1 teaspoon cumin seeds, coarsely ground

1 teaspoon coriander seeds, coarsely ground

1 to 3 tablespoons harissa, depending on your preferred heat level

3 cups beef stock or vegetable broth

2 sprigs fresh thyme

1 bay leaf

1 cup lightly packed, coarsely chopped flat-leaf parsley leaves

½ cup lightly packed, coarsely chopped cilantro leaves

 

Preheat the oven to 325 degrees F. Pat the meat dry with a paper towel and season well with salt and pepper. In a Dutch oven or heavy, ovenproof pan with a lid, warm the oil over medium-high heat. Add the meat and sear it for 3 to 4 minutes on each side for a chuck roast, or brown the meat on all sides for stew meat. Be careful not to crowd the pan, browning in 2 batches if necessary. Remove the browned beef from the pan to a large bowl. Add the onion to the pan and cook, stirring frequently to scrape up the brown bits on the bottom. After 3 or 4 minutes, or when the onion has softened slightly, add the lemon, garlic, ras al hanout, cumin, coriander, and harissa. Continue to cook for a few minutes, until the ingredients are aromatic. Put the meat back in the pan, along with any juices in the bowl. Add the stock, thyme, and bay leaf, and bring the mixture to a boil. Carefully remove the pan from the heat, cover it with the lid, and put it in the oven. Cook the beef for 2 hours (for stew meat) or 3 to 3½ hours for a larger, bone-in cut. Check the level of the stock occasionally, adding a little bit of water if the level is low or the pan or meat seems dry. The meat is ready when it is meltingly tender and has fallen off the bone. To serve, season to taste with additional salt and pepper, and add the parsley and cilantro. NOTE: Ras al hanout is a North African spice blend. Find it online and at well-stocked groceries or Middle Eastern markets. To make your own, lightly toast and grind 1½ teaspoons coriander seeds, ¾ teaspoon cumin seeds, and ½ teaspoon red pepper flakes. Add 1¼ teaspoons ground cinnamon, 1 teaspoon sweet paprika, and ½ teaspoon each of ground cardamom, ground ginger, and turmeric.

Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata

Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata

Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata

 

2 bone-in rib-eye steaks, about 1 1⁄2 lb [680 g] each

4 sweet potatoes, about 8 oz [225 g] each

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Preserved Lemon Gremolata (see below)

 

One hour before serving, remove the steaks from the refrigerator to allow them to come to room temperature. Using a sharp knife, cut each sweet potato crosswise into 1/8 in [3 mm] slices, cutting only three-fourths of the way through the potatoes so they stay intact. To prepare the potatoes in the oven: Preheat the oven to 425°F [220°C]. Place the cut potatoes, sliced-side up, on a foil-lined baking sheet. Drizzle with oil, and season generously with salt and pepper. Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes. To prepare the potatoes on the grill: Prepare a grill for direct cooking over medium-high heat, 400°F [200°C]. Grease the grill grate lightly. Place the cut potatoes on a grill-safe roasting pan. Drizzle with oil, and season generously with salt and pepper. Place the pan on the grill, then cover the grill. Roast until the potatoes are browned on the outside and tender in the center, 50 to 60 minutes. Remove the potatoes from the grill or transfer to the warming section of the grill. Rub each steak with oil, and sprinkle salt and pepper generously over each side. Place the steaks on the grill and cook, allowing each side to sear, until the internal temperature of the steak reaches 130°F [55°C] for medium-rare, 4 to 5 minutes per side. Remove the steaks from the grill, and let rest for 10 minutes. Slice the steaks against the grain. Place the potatoes and sliced steak on a platter. Drizzle a spoonful of the gremolata over each sweet potato and serve, passing the remaining gremolata at the table.

 

PRESERVED LEMON GREMOLATA

 

2 T. white wine vinegar

2 tsp. honey

1⁄4 C. [30 g] finely chopped shallot

1 C. [40 g] finely chopped fresh parsley

1⁄2 C. [80 g] roasted, salted almonds, finely chopped

2 T. minced preserved lemon, plus 1 tsp. preserved lemon liquid

1⁄2 C. [120 ml] extra-virgin olive oil

Kosher salt

Freshly ground pepper

 

In a medium bowl, whisk together the vinegar and honey until the honey dissolves. Stir in the shallot and let sit for 5 minutes. Add the parsley, almonds, lemon and liquid, and oil, and stir to combine. Season with salt and pepper. Serve immediately, or store in an air­tight container in the refrigerator for up to 1 week.

Pub Burgers with Bacon and Beer Cheese

Pub Burgers with Bacon and Beer Cheese

Pub Burgers with Bacon and Beer Cheese (PNW)

 

Of all the many brew pubs in Portland, I can’t think of a single one that doesn’t have a burger on the menu. Burgers and beer just go well together, so why not put a little beer right on the burger itself? A light lager or pilsner adds just the right flavor, without too much hoppy bitterness. Flavorful grass-fed beef from Oregon’s local ranches make the best burgers, especially when mixed with a little bacon fat to keep them juicy.

4 slices bacon

1 1/3 pounds ground grass-fed beef

2 cloves garlic, grated on a fine grater

1 tsp. kosher salt

1 tsp. freshly ground black pepper

4 potato buns or other burger buns

Condiments: mustard, mayonnaise, and ketchup

4 slices of Tillamook Cheddar, if desired/

 

4 ounces extra-sharp Tillamook Cheddar, cut into chunks

1 scallion, ends trimmed, roughly chopped

1 clove garlic

¼ C. lager or pilsner beer, such as pFriem Export Lager

2 T. cream cheese or butter

1 T. Worcestershire sauce Kosher salt

Freshly ground black pepper

 

Make the beer cheese: In the bowl of a food processor, pulse together the cheese, scallion, and garlic until finely chopped. Add the beer, cream cheese, and Worcestershire sauce and process until pureed. Taste and season with the salt and black pepper. Refrigerate until ready to use; beer cheese can be made several days ahead. Make the burgers: In a sauté pan over medium heat, cook the bacon, turning occasionally, until brown and crisp, about 7 minutes. Remove from the heat. Transfer to a paper towel-lined plate and transfer the bacon grease to a small bowl or measuring cup. In a medium mixing bowl, combine the beef, 1 to 2 T. bacon grease (use the larger amount if the beef is lean), garlic, 1 tsp. salt, and 1 tsp. black pepper and mix with your hands until well combined. Shape into 4 burgers about V2 inch thick. Using the back of a spoon, make a shallow 1-inch-wide indentation in the center of each burger. (This will help them cook evenly and prevents them from shrinking.) Heat the grill to medium (35O°F to 450° F). Place the burgers on the grill and, with the lid closed, grill until charred on one side and they release easily from the grate, 4 minutes. Turn  (add cheddar now, if using) and cook the other side until a thermometer inserted in the side and pushed all the way to the center reads 155°F, about 4 minutes more. Place the buns, cut sides down, and grill until lightly toasted, about 1 minute.  4 Spread the buns with your choice of the condiments. Place the burgers on the buns, spread each patty with the beer cheese, top with the bacon, and garnish as desired.

Instant Pot Taco Pasta

Instant Pot Taco Pasta

Instant Pot Taco Pasta

2 pounds ground sirloin

¾ cup taco seasoning I prefer Old El Paso

1 can diced tomatoes 14.5 ounces, with juices

2 cans diced green chiles 4 ounces each

3 cups unsalted beef stock

1 pound farfalle

2 cups Mexican style cheese shredded

 

Press the ‘Sauté’ button on the Instant Pot. Ensure that the ‘Sauté’ heat level is set to ‘More’ and allow the pot to warm up for a few minutes. As soon as the digital display reads ‘Hot’, add the ground sirloin to the pot and sauté continually breaking up the meat into equal pieces until it is fully cooked. Add the taco seasoning, diced tomatoes with juices, and green chilis to the Instant Pot and mix them into the ground beef. Continue cooking for another minute. Cancel the ‘Sauté’ function, then add the beef stock to the pot and mix it into the meat. Layer the pasta on top of the beef and, using a large spoon, gently push it down into the beef stock so that most of it is submerged and damp. Close the Instant Pot and set the pressure release valve to ‘Sealing’ and then set the pot to ‘Manual’ or ‘Pressure Cook’, High Pressure with a cook time of 3 minutes. Once the cook time has completed, allow for a 2-minute natural pressure release (NPR). Release any remaining pressure after the two minute NPR has completed. Open the pot and then mix in the cheese until it has fully melted into the pasta. Serve and enjoy!

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

1 tablespoon olive oil

1 small yellow onion, chopped

1 pound lean ground beef

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon italian seasoning

1 teaspoon garlic powder

1 1-pound box medium shell pasta

1 24-ounce jar marinara sauce

3 cups water

1 1/2 cups heavy cream

1 cup shredded Parmesan cheese

 

Turn Instant Pot to sauté setting, and wait for the display to turn to HOT Add olive oil and onions, and cook until slightly soft Add ground beef, break up with spatula, and cook until no longer pink, stirring frequently to make sure it doesn’t stick to pot Season with sea salt, pepper, Italian seasoning and garlic powder, and  hit CANCEL. Add shells over ground beef, then add the marinara sauce and water. Do not stir but press lightly with spoon to ensure pasta is completely covered with sauce and water. Place lid on Instant Pot, close, and make sure vent is set to SEALING position Hit PRESSURE COOK for 5 minutes, or half the cooking time on the box of pasta  When pressure cooking is done, do a quick release, then remove lid and hit CANCEL to turn cooker off Stir in heavy cream and Parmesan cheese, and serve

INSTANT POT BEEF STROGANOFF

INSTANT POT BEEF STROGANOFF

INSTANT POT BEEF STROGANOFF

2 lb Beef (Round or chuck)

1 tsp Smoked Paprika

3 T. All-purpose Flour

2 T. High-quality Olive Oil

8 oz. Mushrooms (diced or quartered)

1 Small Yellow Onion (diced)

3 Springs Fresh Thyme

3 Cloves garlic (minced)

3.5 Cups Beef Broth (low sodium)

2 tsp Worcestershire Sauce

1 Package Wide Egg Noodles (12 ounces)

3/4 Cup Sour Cream

Salt (to taste)

Black Pepper (to taste)

Cut beef into 2″ cubes and sprinkle with salt, pepper, smoked paprika and 1 tablespoon of flour. Mix to coat. Press the Sauté button on the Instant Pot and wait until it’s max temp (should say “hot”).

Add the olive oil and turn gently to coat the bottom of the pot. Add the cubed beef and cook until evenly browned (approx. 3-4 minutes). Once browned, set aside. Add the onion, mushrooms and thyme and stir occasionally, until tender (approx. 3-4 minutes). Add in the garlic and cook for an additional minute.

Whisk in the remaining flour until lightly browned (approx. 1 minute). Deglaze the pot with 1/2 cup beef broth. Make sure to scrape up all the brown bits. Stir in the remaining beef broth, Worcestershire sauce and beef. Place the lid on with the valve in the sealed position. Set to manual (high pressure) for 12 minutes. When finished, quick-release the pressure. Stir in the egg noodles. Set to manual (high pressure) for 5 minutes. When finished, quick-release the pressure. Stir in the sour cream and season with salt and pepper (to taste). Serve immediately. Note: Taste the final product, after adding the sour cream, and adjust seasonings to your taste.  To shorten cooking time, cook the egg noodles separately on the stove top while the main course cooks.  Best enjoyed immediately.

Peru Risotto with Lomo Saltado

Peru Risotto with Lomo Saltado

Peru Risotto with Lomo Saltado

 

Lomo saltado without rice nor French fries

1/3 cup olive oil

1/2 onion, finely chopped

2 garlic cloves, finely chopped

1 cup Arborio rice

1 cup white wine

4 cups hot vegetable stock

Salt and pepper

2 tablespoons butter

 

This dish is a modern fusion created by Italian-Peruvian cooks, to bring their favorite preparations together in one meal.

 

Heat the oil in a saucepan over medium heat. Add onion and garlic and cook, stirring occasionally until translucent. Add the rice and continue stirring for 7 minutes. Add the white wine, bring to a boil, and when it evaporates, start adding ladlefuls of the simmering stock. Stir the rice as you do this, until the stock is absorbed and the rice is al dente. Season with salt and pepper during this process. Finally, add the butter and stir until it melts. When your risotto is almost ready, make the lomo saltado.  Serve a portion of risotto on each plate and to with lomo saltado.  Serves 3

Peru Lomo Saltado

Peru Lomo Saltado

Peru Lomo Saltado

1 pound sirloin steak, cut in bite-size pieces

2 garlic cloves, finely diced

3 tablespoons vegetable oil

1 red onion, thickly sliced

2 tomatoes, cut in thick slices

1 aji amarillo, cut in thin slices (or use 1 tablespoon aji amarillo paste)

4 tablespoons red wine vinegar

4 tablespoons soy sauce

Salt and pepper

1/2 cup fresh cilantro, chopped

2 cups French fries

1 1/2 cups cooked white rice

This robust entree is the result of the fusion between Peruvian and Chinese cuisines. If you feel like making it, make sure you have everything ready to throw in the pan, because it cooks rather quickly. Dinner will be ready in just a few minutes.

 

Season the steak with salt, pepper, and garlic. Put a wok or a skillet over high heat. When very hot, add the oil and then meat, a few slices at a time so they turn golden brown instead of steaming. Transfer the cooked pieces to a bowl before adding more raw pieces to the wok. Repeat with all the steak. Add all the cooked steak pieces, onion, tomato, and aji amarillo to the same wok, stirring for a couple of minutes. Add the vinegar and soy sauce down the sides of the pan and combine everything. Season to taste with salt and pepper. Turn off the heat, add the chopped cilantro, and serve at once with French fries and white rice.