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Category: Beef

Grilled Rib-eyes with Chile-Lime-Tequila Butter

Grilled Rib-eyes with Chile-Lime-Tequila Butter

Grilled Rib-eyes with Chile-Lime-Tequila Butter

6 rib-eye steaks

Olive oil

Chile-Lime-Tequila Compound Butter

 

Heat a gas or charcoal grill to a medium-hot temperature (about 350°F to 375°F). Brush both sides of steaks with oil, and season well with salt and freshly ground black pepper. Let steaks rest at room temperature at least 15 minutes before grilling.  When the grill is heated, place steaks on the grate and close the lid. After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks. After another 3 to 4 minutes, flip steaks over. After another 4 minutes, rotate steaks a quarter turn and grill to desired doneness. (It will take about 15 minutes of total cooking time to reach an internal temperature of 130°F for medium rare.) Remove steaks from the grill and let rest 7 to 10 minutes before serving.  To serve, slice compound butter into six rounds and top each steak with a round.

 

 

Chile-Lime-Tequila Compound Butter

 

6 T. unsalted butter (3/4 stick), at room temperature

2 tsp. minced jalapeño or serrano chiles (seeds and membranes removed)

1 T. freshly squeezed lime juice (from 1/2 medium lime)

2 tsp. tequila (optional)

2 tsp. freshly ground black pepper

1 tsp.  kosher salt

 

In a mixing bowl, use a rubber spatula to soften butter until it is very spreadable. Add all other ingredients and mix until thoroughly combined.  Place compound butter on a sheet of plastic wrap. Shape into a log and twist the ends to seal. Place butter in the refrigerator to harden.

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

2 T. olive oil, divided

4 boneless sirloin steaks

Salt and freshly ground black pepper

4 oz. garlic and herb soft cheese (recommended: Boursin)

1/4 C. vermouth

1 lb. cooked orzo

1 fennel bulb, diced

1 C. diced fresh tomatoes

1/4 C. fresh chopped oregano leaves

1/4 C. sherry vinegar

 

Heat 1 T. of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving. To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.

Bacon Cheeseburger Dippers

Bacon Cheeseburger Dippers

Bacon Cheeseburger Dippers

 

2 lb. Ground Beef

½ C. Bacon Cooked and Crumbled

6 oz. Cheddar Cheese Sliced

1 tsp. Black Pepper

½ tsp. Salt

2 T. Dill Pickle Juice optional

1 ½ tsp. Onion Powder

 

Preheat your oven to 425 degrees F In a large bowl combine the beef, bacon pieces, pepper, salt, pickle juice, and onion powder. Using your hands, mix the meat with the other ingredients until well incorporated. Spread 1 tbsp of the meat mixture evenly into the cavities of a whoopie pie pan OR if you don’t have a whoopie pie pan, simply spread it into circles approximately 2 inches in diameter on a parchment-lined baking sheet. Bake for 5 minutes, or until meat is cooked through. Carefully remove from the pan and place them a large paper towel lined dish. Top ½ of the meat patties with a 1” square of cheddar cheese, then another patty. Allow them to cool slightly before serving with the dipping sauces of your choice.

Herbed Steaks with Polenta Chips

Herbed Steaks with Polenta Chips

Herbed Steaks with Polenta Chips

2 cups salt reduced chicken stock

1/2 cup polenta

2 tablespoons finely grated parmesan cheese

1/2 teaspoon garlic powder

1/3 cup finely chopped fresh chives

3/4 cup finely chopped fresh flat-leaf parsley leaves

1 1/2 tablespoons finely chopped fresh tarragon leaves

2 small garlic cloves, crushed

2 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

2 x 400g beef rump steaks, halved crossways

Olive oil cooking spray

Salad leaves, to serve

 

Grease a 6cm-deep, 19cm (base) square cake pan. Line with baking paper, allowing a 2cm overhang on all sides. Place stock in medium saucepan over medium-high heat. Cover. Bring to boil. Reduce heat to low. Add polenta, stirring constantly, in a slow steady, stream. Cook, stirring, for 4 to 5 minutes or until thickened. Remove from heat. Stir in parmesan, garlic powder and half the chives. Spread polenta mixture into prepared pan. Cover. Refrigerate for 2 to 3 hours or until set. Combine parsley, tarragon, garlic, oil, vinegar and remaining chives in a bowl. Place beef in a large glass or ceramic dish. Add three-quarters of the parsley mixture. Rub parsley mixture into beef. Cover. Refrigerate for 1 hour. Meanwhile, preheat oven to 200°C/180°C convection. Line a large baking tray with baking paper. Remove polenta from pan. Cut in half. Cut each half into 2cm wide chips. Place on prepared baking tray. Bake for 25 minutes or until golden. Lightly spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook beef for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Top with remaining parsley mixture. Stand, covered, for 5 minutes to rest. Serve with polenta chips and salad leaves.

Caesar Steak

Caesar Steak

1/4 C. Parmesan cheese                            

1/8 C. extra-virgin olive oil                            

2 T. Dijon mustard (from France)               

2 cloves garlic, minced                                        

1 T. Worcestershire sauce                             

1 tsp. ground black pepper                                 

1/2 tsp. red wine vinegar                                    

1/4 tsp. salt                                                             

1/4 tsp. Tobasco sauce

1  1-1/2 lb. thick sirloin steak, boneless

 

Whisk together Caesar marinade in a bowl. Pat steak dry and place in a flat glass dish. Spread half of marinade onto bottom of dish, add steak, and put remaining marinade on top. Refrigerate for several hours.  Broil steak in oven, or grill on barbecue, turning half-way through until meat is cooked as desired.

Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta

Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta

Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta

Cooking spray

2 flank steaks, about 1 lb. each

Salt

Freshly ground black pepper

2 tsp. garlic powder

2 tsp. onion powder

1 (11-oz.) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices

1 T. olive oil

2 C. frozen or jarred pearl onions

2 C. cremini mushrooms, sliced

1 tsp. dried thyme

1 C. Merlot or dry red wine

 

Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices. While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown. While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 C.. Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches.

Flank Steak with Tomato Jam

Flank Steak with Tomato Jam

Jam:

6 large ripe tomatoes, cored and cut in half crosswise (about 4 pounds)

1/3 C. sugar

1/3 C. grated onion

3 garlic cloves, minced

2 jalapeño peppers, minced

1/4 C. chopped fresh cilantro

3 T. fresh lime juice

1/4 tsp. salt

 

Steak:

1 T. grated lime rind

1/3 C. fresh lime juice

2 tsp. olive oil

2 jalapeño peppers, minced

2 garlic cloves, minced

2 pounds flank steak, trimmed

1/2 tsp. salt

Cooking spray

 

To prepare jam, grate tomatoes, flesh side down, over a large bowl to form 5 1/2 C. pulp; discard skins. Combine pulp, sugar, onion, 3 garlic cloves, and 2 jalapeños in a medium saucepan; bring to a boil. Reduce heat, and simmer until reduced to 2 1/4 C. (about 20 minutes), stirring occasionally. Cool to room temperature. Stir in cilantro, 3 T. juice, and 1/4 tsp. salt. To prepare steak, combine rind, 1/3 C. juice, oil, 2 jalapeños, and 2 garlic cloves in a large zip-top plastic bag. Add steak; seal. Marinate in refrigerator 8 hours or overnight, turning bag occasionally. Prepare grill. Remove steak from bag; discard marinade. Sprinkle both sides of steak evenly with 1/2 tsp. salt. Place steak on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with jam. Garnish with lemon slices, if desired. Theme and variations: As made exactly from this recipe, this dish has lots of uses. I had mine salad-style on a bed of peppery arugula. My other half folded his between flour tortillas for a delicious soft taco. I have my eyes on the leftovers for a great steak sandwich in a toasted roll. The arugula would be great with it again, but I might also add a dollop of horseradish mayo or some grilled onions. I’m thinking that you could take it even further. With the cilantro and jalapeno, the jam has a definite Southwestern flair.

Creamy Steak Fettuccine

Creamy Steak Fettuccine

Creamy Steak Fettuccine

12 oz. fettuccine

1 lb. sirloin steak

2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 tbsp. butter

2 cloves, minced

2 tbsp. all-purpose flour

2 c. milk

1 tbsp. freshly chopped parsley

1/2 c. freshly grated Parmesan

1 1/2 c. halved cherry tomatoes

4 c. baby spinach

Balsamic glaze, for drizzling

 

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside. Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice. Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.  Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.   Top with sliced steak and drizzle with balsamic glaze.

Skillet Noodle Lasagna

Skillet Noodle Lasagna

1/2 pound wide egg noodles

1 container (1 pound) cottage cheese

1 package (10 oz.) frozen creamed spinach, thawed

1 jar (32 oz.) extra-meaty pasta sauce

1 package (8 oz.) shredded pizza cheese blend (mozzarella and

cheddar)

1/4 C. grated Parmesan cheese

 

Cook noodles for 8 minutes, following package directions. Drain.  Meanwhile, in small bowl, mix together cottage cheese and spinach.  Spread 1 C. pasta sauce over bottom of large (12-inch) skillet.  Evenly arrange one-third of cooked noodles over sauce. Spoon half of remaining sauce over noodles. Top with another third of noodles. Spread cottage cheese mixture over noodles. Sprinkle 1 C. cheese blend over cottage cheese. Top with remaining noodles; spread with remaining sauce.  Cover skillet. Bring to rapid hard simmer over high heat. Reduce heat to medium; simmer 10 minutes.  Sprinkle remaining pizza cheese blend and grated Parmesan over top. Cover and simmer 2 minutes. Remove from heat; let stand 10 minutes.

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

12 oz. ground beef, ground pork, ground lamb, or bulk pork sausage

1/3 C. chopped onion (1 small)

1 C. canned diced tomatoes, undrained

1/2 C. water

1/3 C. uncooked long grain rice

1/2 tsp. dried oregano or thyme, crushed

1/4 tsp. black pepper

8 medium to large cabbage leaves

1/4 C. shredded Swiss cheese (1 oz.)

1 15-oz. can tomato sauce

1 tsp. sugar

1/2 tsp. dried oregano or thyme, crushed

1/4 C. shredded Swiss cheese (1 oz.)

 

In a large skillet cook meat and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, 1/2 tsp. oregano, and pepper. Bring to boiling; reduce heat.  Simmer, covered, for 20 minutes or until the rice is tender.  Meanwhile, trim veins from the back side of the cabbage leaves.  Immerse leaves, four at a time, into boiling water for 2 to 3 minutes or until just limp.  Stir the 1/4 C. cheese into the meat mixture. Place about 1/3 C. of the meat mixture on each cabbage leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll.  For sauce, in a small bowl stir together tomato sauce, sugar, and 1/2 tsp. oregano. Pour half of the tomato mixture into a 2-quart square baking dish. Arrange cabbage rolls on the tomato mixture. Spoon remaining tomato mixture over cabbage rolls. Bake, covered, in a 350 degree F oven for 35 to 40 minutes or until heated through. Sprinkle with remaining 1/4 C. cheese. Let stand about 2 minutes or until cheese is melted. Makes 4 servings

Beef Stroganoff Casserole

Beef Stroganoff Casserole

1 lb Ground beef

1 can Cream of mushroom soup; condensed

8 oz Sour cream

1 can (small) black olives; sliced

1 can (small) mushroom stems and pieces

12 oz Egg noodles

 

Cook egg noodles according to directions and set aside. Cook ground beef until it is no longer pink. Drain off grease. Add soup, sour cream, olives, mushrooms, and noodles and cook until heated through.

Shepherd’s Pie with Squash and Potato Topping

Shepherd’s Pie with Squash and Potato Topping

Squash and Potato Topping:

1 medium-size butternut squash (about 1-1/2 pounds), pared, seeded, cut into 1-inch cubes

3 large baking potatoes (about 1-1/2 pounds), pared and cut into 1-inch cubes

3/4 C. low-fat milk (1 percent)

1-1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. ground nutmeg

1/8 tsp. ground hot red pepper

Filling:

3 medium-size onions, chopped

2 T. vegetable oil

2 cloves garlic, finely chopped

1-1/2 pounds lean ground beef

1 T. dried basil

1 T. dried oregano

1 tsp. ground cumin

1 tsp. salt

1/2 tsp. dried thyme

1/4 tsp. pepper

2 T. all-purpose flour

1 can (28 oz.) Italian-style plum tomatoes, drained and cut up

1 pound green beans, trimmed and cut into 1/2-inch lengths

1 egg

Paprika, for garnish

 

Prepare topping: Cook squash and potatoes in boiling water until tender, about 15 minutes.  Drain squash and potatoes; return to pot. Add milk, salt, black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.  Preheat oven to 375 degrees F.  Prepare Filling: Sauté onion in oil in large skillet until softened, for about 5 minutes. Add garlic; sauté 1 minute. Remove to a plate.  Crumble beef into skillet; cook until browned, about 3 minutes. Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour. Add tomatoes and green beans. Bring to boiling. Lower heat; cover and cook 10 minutes. Spoon into 13 x 9 x 2-inch glass baking dish.  Beat egg into squash mixture. Spread over filling, making decorative swirls. Sprinkle with paprika.  Bake in 375 degree F oven 40 minutes or until bubbly and top is golden brown. Transfer baking dish to wire rack to cool for 20 minutes before serving.

Cheeseburger-and-Fries Casserole

Cheeseburger-and-Fries Casserole

2 pounds lean ground beef

1 10-3/4-oz. can condensed golden mushroom soup

1 10-3/4-oz. can condensed cheddar cheese soup

1 20-oz. package frozen, fried crinkle-cut potatoes

Hamburger toppings (choose from catsup, pickles, mustard and chopped tomato)

 

In a large skillet, cook the ground beef, half at a time, until brown. Drain off fat. Place the cooked meat in the bottom of a 13x9x2-inch baking dish.  In a medium mixing bowl, combine the condensed golden mushroom soup and the condensed cheddar cheese soup. Spread over the meat in the casserole.  Sprinkle the frozen crinkle-cut potatoes over the top of the casserole.  Bake in a 350 degree F oven for 45 to 55 minutes or until the fries are golden. Garnish with suggested hamburger toppings, if you like.

 

Wild Mushroom-Cheddar Burger

Wild Mushroom-Cheddar Burger

Wild Mushroom-Cheddar Burger

2 tablespoons olive oil

1 tablespoon unsalted butter

12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped

1 small shallot, finely diced

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh thyme leaves

2 tablespoons chopped fresh flat-leaf parsley leaves

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

1 1/2 tablespoons canola oil

4 slices sharp cheddar cheese

4 hamburger buns, split; toasted, if desired

Chipotle Ketchup (optional, recipe follows)

 

1 cup ketchup

2 to 3 tablespoons pureed canned chipotle in adobo (depending on how spicy you prefer it)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 

Heat the olive oil and butter in a large sauté pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers using the canola oil (see Cook’s Note) and topping each one with a slice of cheese and a basting cover during the last minute of cooking.

Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.

 

Chipotle Ketchup:

 

Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.

Grilled Flank Steak with Charred Lemon Chimichurri

Grilled Flank Steak with Charred Lemon Chimichurri

Grilled Flank Steak with Charred Lemon Chimichurri

1 small lemon

1 small jalapeño

½ cup extra-virgin olive oil, plus additional for tossing ingredients and oiling the grill

1½ teaspoons kosher salt, divided

1 cup lightly packed flat-leaf parsley leaves

1 cup lightly packed fresh cilantro leaves

3 tablespoons fresh oregano leaves

2 cloves garlic, coarsely chopped

1 tablespoon coarsely chopped shallot

1 tablespoon white wine vinegar

 

1 flank skirt or flatiron steak (about 1½ pounds)

Kosher salt and freshly ground black pepper

 

To make the chimichurri, trim the blossom and stem ends of the lemon, removing enough rind that the pulp shows. Cut the lemon into ¼-inch-thick slices and put them in a small bowl with the jalapeño. Toss with a little bit of oil and ¼ teaspoon of the salt, and grill or broil until lightly charred. Put the lemon slices and jalapeño back in the bowl and cover with a plate or plastic wrap. The steam will cause them to collapse slightly, making the skin of the jalapeño easy to remove. Peel and seed the jalapeño (leave some seeds and the membrane if you want a spicy kick). Remove any seeds from the lemon slices. Put both ingredients in the bowl of a food processor and pulse several times to coarsely chop. Add the remaining 1¼ teaspoons salt, the parsley, cilantro, oregano, garlic, shallot, and vinegar. Pulse the ingredients in short bursts, to chop and combine them without creating too fine a puree. With the motor running, drizzle in the oil. Remove the sauce to a medium bowl and let it sit for at least 2 hours or up to overnight.  Taste for salt before serving, adding more if necessary. Pat the steak dry with a paper towel and season it generously with salt and pepper. Preheat a gas grill for high heat, about 450 degrees F, or prepare a charcoal grill for direct-heat cooking over red-hot coals. Scrape the grate clean and lightly oil it. When the grill is hot, lay the steak on the grate. For rare to medium rare, cook for 3 minutes on one side, flip the steak, and cook for an additional 3 minutes on the other side (this may vary, depending on the size and thickness of the steak). Remove the steak from the grill and let it rest for at least 5 minutes before thinly slicing it against the grain. To serve, lay the slices on a platter, drizzle them with any juices left over from slicing, and spoon some chimichurri over the top. Serve immediately and pass remaining chimichurri.

Steak Tips with Tomatillo Salsa and Refried Beans

Steak Tips with Tomatillo Salsa and Refried Beans

Steak Tips with Tomatillo Salsa and Refried Beans

 

1 pound tomatillos, husks and stems removed, rinsed, dried and halved

2 jalapeno chiles, stemmed, seeded, and minced

1/2 cup minced fresh cilantro

2 garlic cloves, minced

Salt and pepper

1 1/2 pounds sirloin steak tips, trimmed and cut into 1 1/2-inch pieces

3 T. vegetable oil

1 onion, chopped fine

1 tsp. ground cumin

2 (15-ounce) cans black beans, rinsed

 

Pulse the tomatillos in a food processor until they are coarsely chopped, about 8 pulses. Transfer the tomatillos to a fine mesh sieve set over a bowl and allow them to drain for about 5 minutes. Reserve 3/4 of a cup of the tomatillo liquid. Combine half of the jalapenos, 1/4 cup of the cilantro, half of the minced garlic, the drained tomatillos and 1/4 cup of the reserved tomatillo liquid in a bowl. Season the mixture with salt and pepper to taste and set it aside.  Pat the steak tips dry with paper towels and season the steak tips with salt and pepper. Heat 2 T. of the vegetable oil on a large nonstick skillet over medium-high heat until it is just smoking. Cook the steak until it is browned all over and the meat registers 125 degrees (for medium-rare) on an instant read thermometer, about 6 to 8 minutes. Transfer the meat to a plate and tent it loosely with aluminum foil. Add the remaining 1 T. of oil and the onion to the now-empty skillet and cook over medium heat until the onion is just softened, about 2 minutes. Add the cumin, the remaining jalapeno and the remaining garlic and cook until it is pregnant, about 30 seconds. Add the black beans and the remaining 1/2 cup of the reserved tomatillo liquid. Using a potato masher, coarsely mash the beans. Cook, stirring occasionally, until the mixture is thickened, about 3 minutes. Stir in the remaining 1/4 cup of cilantro. Season with salt and pepper to taste. Serve the steak with the beans and tomatillo salsa.

Beef and Cheese Pasta

Beef and Cheese Pasta

1 bell pepper

1 tsp. oregano

1/2 tsp. Italian seasoning

1 tsp. dried parsley

4 oz. of lean, ground round beef

1/4 cup low fat or nonfat ricotta cheese

1 clove garlic

1 medium fresh tomato

1/3 tbsp. olive oil

 

Prepare pasta-according recipe provide. Angel Hair pasta or any thin spaghetti works well here. Chop tomatoes and bell pepper and mince garlic, set aside. Heat oil in a nonstick skillet over medium heat. Sauté garlic, tomatoes and bell pepper 2-3 minutes or until bell pepper is slightly softened. Add ground beef and cook until brown, stirring occasionally. Add cooked pasta along with oregano, Italian seasoning, parsley, and ricotta. Cook for about 2-3 minutes more. Serve.

Beef Kebabs with Peanut Dipping Sauce

Beef Kebabs with Peanut Dipping Sauce

1/2 cup light soy sauce

2 tablespoons granulated brown sugar substitute

2 tablespoons sugar substitute

4 cloves garlic, pressed

1 1/2 pounds sirloin steak, 1 1/2″ thick, cut into 1″ pieces

1/2 cup creamy unsweetened natural peanut butter

3/4 cup water

3 tablespoons lime juice

1 tablespoon finely chopped ginger

1/4 teaspoon ground red pepper

1 green bell pepper, cut into squares

1 red bell pepper, cut into squares

1 large onion, cut into wedges

 

In a shallow dish, combine half of the soy sauce, 1 tablespoon of the brown sugar substitute, 1 tablespoon of the sugar substitute, and 2 of the pressed garlic cloves. Add the steak and stir to coat. Let stand for 20 minutes, stirring once. Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, water, lime juice, ginger, ground red pepper, the remaining half of the soy sauce, the remaining 1 tablespoon brown sugar substitute, the remaining 1 tablespoon sugar substitute, and the remaining 2 cloves pressed garlic. Cook, stirring constantly, until the mixture boils. Remove it from heat.  Coat a grill rack with cooking spray. Preheat the grill to high.  Thread the steak, peppers, and onion onto four metal skewers. Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink, and a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Serve with the peanut sauce.

 

Yield: 4 servings

Calories: 481

Fat: 23g

Fiber: 4g

Meatballs with Tomato and Zucchini Medley

Meatballs with Tomato and Zucchini Medley

1/4 pound extra-lean ground beef or ground turkey breast

2 tablespoons whole wheat bread crumbs

2 tablespoons liquid egg substitute or 1/2 egg

3/8 teaspoon ground black pepper

1/4 teaspoon dried Italian seasoning

3 tablespoons grated Parmesan cheese

1/2 onion, finely chopped

1 cloves garlic, minced

1 zucchini, halved lengthwise and sliced

1/2 yellow squash, halved lengthwise and sliced

1/2 can (8 ounces) Italian-style cut tomatoes

1/2 can (8 ounces) crushed tomatoes

2 tablespoons chopped fresh basil

Sprig basil, for garnish

 

In a large bowl, combine the beef or turkey, bread crumbs, egg substitute or egg, 1/4 teaspoon of the pepper, the Italian seasoning, and 2 tablespoons of the cheese. Form into balls the size of walnuts.  Spray a large nonstick skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside. Remove to a bowl, leaving drippings in the skillet. Repeat to cook the remaining meatballs.  In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/8 teaspoon pepper, the remaining 1 tablespoon cheese, and the meatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with the basil sprig.

 

Yield: 4 servings

Calories: 280

Fat: 20g

Fiber: 6g

Ginger Beef and Edamame Stir-Fry

Ginger Beef and Edamame Stir-Fry

10 – 12 ounces cooked roast beef, cut into thin strips

3 tablespoons reduced-sodium soy sauce

2 teaspoons Asian sesame oil

2 teaspoons rice-wine vinegar

2 teaspoons oyster sauce

1 teaspoon sugar substitute

1 teaspoon cornstarch

1 cup frozen shelled edamame beans

1 cup snow peas or snap peas

1/2 cup reduced-sodium chicken broth

1 teaspoon extra-virgin olive oil

1 tablespoon minced fresh ginger

2 cloves garlic, minced

 

In medium bowl, combine beef strips and soy sauce; toss to coat. Set aside.  In small bowl, combine sesame oil, vinegar, oyster sauce, sugar substitute, and cornstarch; set aside.  Place edamame in large nonstick skillet over medium heat. Toast 2 minutes; shaking pan occasionally. Add snow peas and chicken broth; cover pan and bring to a simmer. Let cook 1 minute. Add oil, ginger, and garlic. Cook 1 minute, stirring often.  Add beef and sesame sauce to skillet, still over medium heat. Cook to warm through, stirring often, until sauce thickens. Serve immediately.

Prime Rib Hash

Prime Rib Hash

 

1 1/4 cups diced Idaho potato

Kosher salt

1 1/2 tablespoons butter

1 cup diced white onion

1/2 cup diced celery

Freshly ground black pepper

1/2 teaspoon finely chopped fresh rosemary

1/2 teaspoon finely chopped fresh parsley

10 ounces cooked prime rib or other leftover meat (short ribs, flank steak, fillet, pork roast, roasted chicken or turkey), cut into 1/2-inch to 3/4-inch dice

1/4 cup ketchup

1/4 teaspoon Tabasco

1 tablespoon vegetable oil, or as needed

2 large eggs

1 teaspoon finely sliced chives.

 

Preheat oven to 450 degrees. Place diced potato and a pinch of salt in a small saucepan. Cover with water, place over medium heat, and simmer until just tender. Drain and rinse under cold water; set aside.  Meanwhile, melt butter in a sauté pan over medium heat. Add onion, celery, and salt and pepper to taste. Sauté until tender. Add rosemary and parsley, remove from heat, and set aside.  Place diced potatoes in a large bowl; roughly mash about half the potatoes with a fork or back of a spoon. (If you have leftover mashed potatoes available, you could use 1/4 cup here and reduce diced potatoes to 1 cup.) Add onion mixture, meat, ketchup and Tabasco. Place an 8-inch nonstick sauté pan over medium heat. Coat bottom with 1 tablespoon oil and add meat mixture, patting top and edges to make a compact patty. Allow to cook until browned underneath, 1 to 2 minutes, then transfer pan to oven to cook for an additional 10 to 15 minutes. Meanwhile, place another small skillet over medium heat. Fry or poach eggs as desired; remove from heat and keep warm. To serve, invert hash onto a warmed serving platter. Top with fried or poached eggs, and garnish with chives. Serve immediately.

Steak with Morel Sauce

Steak with Morel Sauce

2 steaks

2 oz dried morels (about 2 dozen)

1 shallot, finely chopped

2-3 tbsp butter

1/2 cup red wine

1 cup beef stock

1 tsp fresh thyme, chopped

2 oz heavy cream

Salt and pepper

 

Rehydrate morels in hot water, just enough to cover. (Crush a few into bits before adding water.) Salt and pepper steaks and allow to come to room temperature.  Pre-heat oven to 250 degrees. Melt 2 tablespoons butter in skillet over medium-high heat and cook steaks, a few minutes per side according to taste. Remove to oven to keep warm. Add shallots to skillet—and another tablespoon of butter if necessary. Sauté a minute or two, then de-glaze with red wine. Add mushrooms and their liquid and reduce.  When liquid is mostly evaporated add beef stock, thyme, and a few tablespoons of heavy cream. Sauce should remain dark. Reduce and pour over steaks.

Northwest Grilled Flank Steak

Northwest Grilled Flank Steak

2 pounds beef flank steak, fat trimmed

1/2 cup soy sauce

1/4 cup olive oil

1/4 cup firmly packed brown sugar

1/4 cup minced green onions

3 tablespoons sesame seeds

2 cloves garlic, peeled and crushed

1/2 teaspoon pepper

1/2 teaspoon ground ginger

Rinse flank steak and pat dry. In a 1-gallon zip-lock plastic bag or a large bowl, mix soy sauce, olive oil, brown sugar, green onions, sesame seeds, garlic, pepper, and ginger. Add steak, seal bag or cover bowl tightly, and chill, turning meat occasionally, at least 4 hours or up to 2 days. Lift steak from marinade and let drain briefly. Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally to brown evenly, until medium-rare (still pink in the center; cut to test), 9 to 12 minutes. Transfer steak to a platter and let stand 10 minutes. Cut meat across the grain into thin, slanting slices.

Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish

Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish

 

Relish:

1/2 cup finely chopped pineapple

1/2 cup finely chopped peeled mango

1/4 cup finely chopped red bell pepper

2 tablespoons chopped fresh cilantro

1 tablespoon fresh orange juice

1/2 teaspoon grated orange rind

1/2 teaspoon crushed red pepper

 

Remaining ingredients:

Cooking spray

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 (4-ounce) beef tenderloin steaks (about 1 inch thick)

4 teaspoons black sesame seeds

 

To prepare relish, combine first 7 ingredients in a bowl; set aside. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks. Coat both sides of each steak with 1/2 teaspoon sesame seeds, pressing gently to adhere. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with relish.

Vietnamese Fried Rice

Vietnamese Fried Rice

Cook 1 1/2 c. brown rice or have 3-4 c. readymade. (yes, you could use white rice if you must)

Heat in a large skillet:

4T. cooking oil (I usually use olive oil.)

Add:

3 cloves garlic, minced

1 large onion, diced

1 t. salt

1/2 t. black pepper

1 t. sugar

1 1/2 T. soy sauce (I always use low sodium.)

OPTIONAL: Meat truly is optional in this recipe. I have cooked it with no meat, chicken, BBQ pork leftovers, and shrimp. All tasty. If you are adding raw meat, add about 1/4 to 1/2 lb. of meat with the above ingredients and cook along with the onions and the garlic, etc. If I am using leftover meat (which is most of the time), I throw it in after the onions are mostly cooked just to heat it up.

Stir-fry until meat is hot and/or onions are translucent.

Add:

Cooked rice. Stir and cook for about 5 minutes.

Add:

1 – 2 c. Veggies ( I add more if I am going meatless). Oh, you need something more specific? Honestly, this is never the same twice for me. I use whatever I have on hand. Occasionally I will buy fresh bean sprouts to throw in because I am really fond of them, but mostly – whatever I have. Peas, cut up green beans, corn, shredded carrot, broccoli . . . Stir into rice mixture and allow the veggies to cook to desired tenderness. Just before serving, add:

2 eggs, beaten

Over medium heat, stir the eggs carefully through the mixture until they are cooked.

Bacon Cheeseburger Wellingtons

Bacon Cheeseburger Wellingtons

1 lb. lean ground beef

1 T. au jus seasoning mix (from 1-oz. pkg.)

1 garlic clove, minced

1/4 t. pepper

2 (8 oz.) cans crescent rolls

8 t. dijon mustard (I used regular mustard)

4 slices bacon, cooked and halved

4 (1-oz.) slices Cheddar cheese

 

In large bowl, combine ground beef, seasoning mix, garlic, and pepper; mix well. Shape mixture into 4 patties, 1/2 inch thick. Heat large skillet over med. heat until hot. Add patties; cook 10-12 minutes or until thoroughly cooked, turning once. Remove patties from skillet; drain on paper towels. Cool 5 minutes. Heat oven to 375 degrees. Unroll dough forming 13×6.5 inch rectangle. Firmly press perforations to seal. Cut dough crosswise into 2 squares. Repeat with remaining can of dough, forming 4 squares. ( I just took 4 of the triangles and pressed them together to form a rectangle, then pressed them out a little to make it more square.) Spread each square with 2 t. mustard. Place one cooked patty, 2 half slices bacon, and 1 slice cheese in center of each square. Bring 4 corners of each dough square together in center; twist to from knot in center. Pinch edges to seal. Place on ungreased cookie sheet. Bake at 375 degrees for 17-23 minutes or until golden brown.  Consider browning hamburger as you would for spaghetti, adding the ingredients, and then using as a filling instead of making one large patty per person.

Meat Balls

Meat Balls

1 pound ground chuck

4 ounces dried bread crumbs

4 large eggs

4 ounces whole milk

6 ounces grated Romano

3 ounces grated Spanish onion

2 ounces finely diced fresh garlic

2 ounces finely chopped fresh Italian parsley leaves

2 ounces finely chopped fresh basil leaves

 

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

Speedy Fajita Salad

Speedy Fajita Salad

1 tablespoon prepared taco seasoning

10 – 12 ounces cooked roast beef, thinly sliced

2 teaspoons extra-virgin olive oil, divided

1/2 large red bell pepper, thinly sliced

4 cups chopped romaine lettuce

1 cup chopped beefsteak tomatoes

1/4 – 1/2 cup diced red onion

3 tablespoon fresh lime juice

1/4 cup chopped fresh cilantro or Italian parsley leaves

1/4 cup shredded reduced-fat Monterey Jack cheese

 

In medium bowl, combine taco seasoning and beef slices, toss to coat.  Warm 1 teaspoon of the oil in large nonstick skillet over medium-low heat. Add pepper slices; cook 4 minutes, until softened and lightly charred, stirring often. Add beef slices, cook to warm through, stirring.  Chop lettuce, tomatoes, and onion; place in large serving bowl. Toss with remaining 2 teaspoons olive oil and lime juice. Top salad with warm beef/pepper mixture. Sprinkle with cheese and cilantro. Serve immediately with tortillas.

Chinese Beef and Rice

Chinese Beef and Rice

 

1 3/4″-thick sirloin or top round steak (8 ounces), thinly sliced 

2 tablespoons reduced-sodium soy sauce, divided 

2 teaspoons canola oil 

1 bag (14 ounces) frozen stir-fry or asian vegetable mix 

1 pouch (10 ounces) frozen brown rice 

1 tablespoon finely chopped fresh ginger 

2 teaspoons minced garlic 

1/2 cup diagonally sliced scallions 

1/4 cup coarsely chopped dry-roasted peanuts 

 

In a bowl, toss the meat with 1 tablespoon of the soy sauce. Set a wok or large skillet over high heat for 1 minute. Add the oil. Place the meat in a single layer in the pan. Cook, without stirring, for about 1 minute, or until browned on the bottom. Stir. Cook 1 minute, stirring once or twice, until all pink is gone. With a slotted spoon or tongs, transfer the meat to a dish and set aside. Add the vegetables to the pan. Stir-fry over medium heat about 5 minutes, or until the vegetables are tender. Meanwhile, cook the rice per package directions. Add the ginger and garlic to the pan. Stir-fry for 30 seconds. Add the reserved meat, rice, scallions, peanuts, and the remaining 1 tablespoon soy sauce. Stir-fry until heated through.

 

Yield: 4 servings

Calories: 270

Fat: 11g

Fiber: 5g

Steak Burgers

Steak Burgers

1 1/2 lb 96% lean ground beef 

6 whole grain hamburger buns, sliced 

6 1/2 oz slices reduced fat swiss cheese 

6 red or green leaf lettuce leaves 

6 1/4″ thick tomato slices 

6 1/8″ thick red onion slices 

6 tbsp chopped parsley 

1/4 C steak sauce 

 

 

Preheat indoor or outdoor grill to highest heat setting. Divide beef and shape into six patties slightly larger in diameter than buns (try not to overhandle or meat will toughen). Season both sides of patties with salt and freshly ground black pepper and place on grill. Cook 2 to 4 minutes per side until they reach desired doneness. Meanwhile, place buns on grill to toast, about 1 minute. Add 1 slice cheese to each patty to melt just before the burgers are done. Assemble burgers by placing lettuce on bottom half of each bun followed by tomato, burger, and onion. Sprinkle with parsley. Add 2 teaspoons of sauce to each burger and top with bun.

 

Yield: 6 servings

Calories: 321

Fat: 10g

Fiber: 4g

Dijon Pepper Steak

Dijon Pepper Steak

2 tablespoons cracked or coarsely ground mixed peppercorns 

1/4 teaspoon salt 

4 center-cut filet mignon steaks (6 ounces each), about 1 1/4″ thick 

1 teaspoon canola oil 

1/4 cup beef broth 

3 tablespoons red wine or 2 tablespoons balsamic vinegar 

2 teaspoons dijon mustard 

 

Sprinkle the peppercorns and salt on both sides of the steaks and press in. Coat a large heavy skillet with vegetable oil spray. Place over high heat for 1 minute. Add the oil. When the oil is hot, reduce the heat to medium-high and place the steaks in the pan. Cook for 5 minutes per side, or until a thermometer inserted sideways in the center registers 145°F for medium-rare; 6 minutes for medium (160°F); or 7 minutes for well done (165°F). Remove the steaks to a large plate. Set aside. Add the broth and wine or vinegar to the skillet. Simmer for 30 seconds. Stir in the mustard. Spoon the sauce over the steaks.

 

Yield: 4 servings

Calories: 300

Fat: 15g

Fiber: 0g

Mexican Stuffed Peppers

Mexican Stuffed Peppers

2 cans (14 1/2 ounces each) no-salt-added diced tomatoes 

1 tablespoon red wine vinegar 

1 teaspoon ground cumin 

1/4 teaspoon ground cinnamon 

1/2 teaspoon salt 

4 1/2 large bell peppers (preferably yellow and orange) 

8 ounces 95 percent lean ground beef 

1/2 cup converted brown rice 

1/3 cup finely chopped onion 

1/4 cup raisins 

chopped parsley (for garnish) 

 

In a medium bowl, combine the tomatoes (with juice), vinegar, cumin, cinnamon, and salt. Stir to mix. Pour 1 1/3 cups of the sauce mixture into a 4-quart or larger slow cooker. Finely chop the half bell pepper. Slice off the top 1/2″ of the remaining peppers. Seed the peppers and reserve the tops. In a large bowl, using your hands, combine the beef, rice, onion, raisins, chopped pepper, and the remaining sauce mixture. Spoon the mixture into the peppers and replace the tops. Place into the slow cooker. Cover and cook on low for 6 to 8 hours, or until the peppers are tender and the meat is no longer pink. Serve topped with the cooking sauce. Garnish with parsley, if desired.

 

Yield: 4 servings

Calories: 240

Fat: 4g

Fiber: 6g

Kidney Beans and Beef Chili

Kidney Beans and Beef Chili

 

6 ounces lean beef top round, cut into chunks 

1/2 cup chopped onion 

1/2 cup chopped green bell pepper 

1 tablespoon olive or canola oil 

1 tablespoon minced garlic 

1 1/2 teaspoons chili powder 

1 teaspoon ground cumin 

1/2 teaspoon ground black pepper 

1/4 teaspoon salt 

1 3/4 cups cooked red kidney beans or 1 can (15 ounces) red kidney beans, rinsed and drained 

1 cup crushed tomatoes 

1 cup chicken broth 

4 teaspoons sour cream 

4 teaspoons grated extra-sharp cheddar cheese 

1 jalapeno chile pepper, minced (optional) (wear plastic gloves when handling) 

fresh cilantro leaves (optional) 

 

In the bowl of a food processor fitted with a metal blade, pulse the beef for about 1 minute, or until coarsely ground. Set aside. In a large pot, combine the onion, bell pepper, oil, garlic, chili powder, cumin, black pepper, and salt. Cook over medium heat, stirring occasionally, for 5 minutes, or until softened. Crumble the beef into the pot. Increase the heat to medium-high and cook, stirring, for 2 minutes, or until the beef is no longer pink. Stir in the beans, tomatoes, and broth. Reduce the heat to medium-low. Cook, stirring occasionally, for about 30 minutes, or until the flavors are well blended. Serve in shallow bowls. Dollop on the sour cream and sprinkle on the cheese. Garnish with chile pepper and cilantro, if using.

 

Yield: 4 servings

Calories: 260

Fat: 9g

Fiber: 9g

Greek Meatballs

Greek Meatballs

2 cups cooked brown rice, cooled 

3/4 teaspoon dried oregano 

4 tablespoons (1 ounce) reduced-fat crumbled feta cheese, divided 

1 pound 95 percent lean ground beef 

2 medium zucchini (1 pound total), cut into thin slices 

1 cup bottled marinara sauce 

 

Preheat the oven to 450°F. Coat a 13″ x 9″ baking dish with vegetable oil spray. In a large bowl, combine the rice, oregano, and 2 tablespoons of the cheese. Stir in the beef until combined. Scatter the zucchini into the reserved baking dish in a single layer. Using a small ice cream scoop, shape the meat mixture into sixteen 1 1/2″ balls. Place the meatballs on top of the zucchini. Drizzle with the marinara sauce. Cover with aluminum foil. Bake for about 22 minutes, or until the meatballs are no longer pink. Uncover and top with the remaining 2 tablespoons of cheese. Let sit in the oven for about 1 minute, or until the cheese melts slightly.

 

Yield: 4 servings

Calories: 333

Fat: 9g

Fiber: 4g

Quick Crescent Taco Bake

Quick Crescent Taco Bake

1 lb. ground beef

1 pkg. taco seasoning

1/2 c. water

1/2 c. salsa

1 can refrigerated crescent rolls

1 1/2 c. crushed corn chips

1 c. sour cream

1 c. shredded cheddar cheese

lettuce

tomatoes

extra cheese

 

Brown meat and drain.  Add seasoning mix, water and salsa.  Simmer for 5 minutes. Spread crescent roll dough in 10 inch pie plate or 8×10 inch dish to form crust.  Seal edges. Sprinkle 1 c. chips over crust. Layer meat mixture, sour cream and cheese on top of crust. Sprinkle with remaining corn chips. Bake at 375° for 20 minutes or until crust is golden brown. Serve with lettuce, tomatoes, and more cheese.

Phyllo Beef Pie

Phyllo Beef Pie

1 1/2 tsp. canola oil

1/2 C. chopped mushrooms

1/2 large onion, chopped

1 medium carrot, shredded

1 rib celery, chopped

1/4 tsp. salt

3 T. dijon mustard

8 sheets phyllo dough, 17 1/2″ x 13″

1/3 C. trans-free margarine, melted

1 pound sliced rare deli roast beef

3/4 C. shredded, reduced-fat Monterey Jack cheese

 

Heat the oven to 375°F. In a 10″ nonstick skillet, heat the oil over medium heat. When it’s hot, add the mushrooms, onion, carrot, and celery. Cook for about 10 minutes, or until tender. Remove from the heat, and stir in the salt and 1 T. of the mustard. Set aside. Place one sheet of phyllo on your work surface (keep the rest covered with a damp towel so it won’t dry out), and brush it with 1/2 T. of the margarine. Top with another sheet of phyllo, brush it with margarine, and repeat to add two more sheets. Cut the phyllo in half lengthwise, and then cut each half into 3 squares. Spread 1/2 tsp. of mustard on the outer edges of each square. Repeat the entire process to make 6 more squares. Divide the roast beef evenly on the phyllo squares. Spoon the vegetables over the beef and sprinkle them with the cheese. Bring the edges of dough up to form a package, and twist the top together. Brush each package with the remaining margarine.   Place each package on a nonstick baking sheet and bake for 15 minutes, or until golden.

Spiced Beef with Wasabi Cream

Spiced Beef with Wasabi Cream

1 tsp. ground ginger

1 tsp. Chinese five-spice powder

1/2 tsp. garlic powder

1/2 tsp. salt

1 beef eye round roast (about 2 lb.)

1 container (6 ounces) fat-free greek yogurt

1 tsp. wasabi paste

4 heads baby bok choy, halved

6 ounces shiitake mushrooms, stemmed and halved

1 red bell pepper, cut into strips

2 T. canola oil

Preheat the oven to 400°F. Stir together the ginger, five-spice powder, garlic powder, and salt in a small bowl. Place the beef on a baking sheet with sides. Coat the beef on all sides with canola cooking spray. Rub the ginger mixture over the beef. Bake for 15 minutes. Reduce the heat to 350°F and bake for 50 to 60 minutes longer or until a thermometer inserted in the center registers 145°F for medium rare, 160°F for medium, or 165°F for well done. Remove to a serving plate and let stand for 15 minutes before carving. Meanwhile, in a small bowl, stir together the yogurt and wasabi until smooth. Cover and refrigerate until serving. While the roast stands, increase the oven temperature to 450°F. Drain any liquid from the pan but leave the drippings. Add the bok choy, mushrooms, pepper, and oil to the pan, tossing to coat. Roast, stirring once, for 8 minutes or until the vegetables are tender-crisp, stirring once.

Flank Steak and Roasted Pepper Roll-Ups

Flank Steak and Roasted Pepper Roll-Ups

 

 

1/4 C. extra virgin olive oil

2 T. balsamic vinegar

1/4 tsp. salt

1/4 tsp. pepper

1 (3/4- to 1-pound) flank steak

1 small bunch arugula, stemmed removed

3 to 4 roasted red peppers, cut into 1-inch long, 1/2-inch wide strips

 

Whisk together oil, vinegar, salt and pepper in a wide, shallow dish. Add steak, turn to coat, cover and refrigerate for 2 to 4 hours, turning a few times to evenly distribute marinade. Preheat broiler. Broil steak on a baking sheet for 8 minutes on each side. Remove from oven and set aside to let sit for 30 minutes. Slice steak as thinly as you can slice without shredding it. Working with one at a time, arrange an arugula leaf alongside each slice of steak. Fold the red pepper in half lengthwise, then place it about one-third of the way from the bottom of the steak and arugula. Roll up from that end and secure with a toothpick. Transfer to a serving platter as done.

Mongolian Beef

Mongolian Beef

 

1 lb flank steak, thinly sliced crosswise

1/4 C. of cornstarch

3 tsp. vegetable oil, divided

1/2 tsp. grated ginger

1 T. minced garlic

1/2 C. water

1/2 C. of low-sodium soy sauce

1/4 C. brown sugar (measured, not packed)

3/4 tsp. red pepper flakes

1 large green onion, sliced thinly

 

Pat steak slices dry and add to a bowl with corn starch. Toss to ensure all pieces are just coated. Shake off excess corn starch using a strainer. Heat 1 1/2 tsp. oil in a large wok or non-stick pan over medium-high heat. Add the garlic and ginger, stir until fragrant. Add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Turn the heat to high and add the remaining oil to the wok. Add the beef and cook until browned on all sides. Pour the sauce back into the wok and cook until the sauce reaches desired consistency. Add the green onions (a pinch reserved for garnish), stir, and remove from heat. Plate, top with remaining onions, and serve.

Seared Steak with Balsamic Red Onions

Seared Steak with Balsamic Red Onions

Seared Steak with Balsamic Red Onions1 1/2 lb. sirloin steak, about 1 1/2 in thick, cut into 2 in cubes
2 tsp. salt
2 tsp. pepper
3 T. olive oil
1 med red onion, cut into 1/2 in slices
1/3 C. balsamic vinegar

Season steak with salt and pepper on all sides. Heat 1 T. oil in large non-stick pan over high heat. Add steak in batches and cook 4-5 minutes for med-rare. Remove steak from pan and cover to keep warm. Reduce heat to med-high and add onion, tossing until crisp tender and lightly browned, about 5 minutes. Add balsamic vinegar and cook 2 minutes more, or until reduced to a syrupy consistency. Add the steak back into the pan and toss it with the onions and vinegar.