Kristen's Recipes

1 whole beef tenderloin roast (about 4 to 5 pounds)

2 T. chopped fresh thyme

1 T. pepper

1/3 C. balsamic vinegar

3 T. finely chopped shallots

1 can (16 oz.) whole berry cranberry sauce

1/4 tsp. salt

 

Heat oven to 425°F. Combine thyme and pepper; reserve 1 tsp. seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt. Carve roast into slices; serve with sauce.

1-1/2 pounds beef shoulder center steaks (Ranch Steaks), cut 1 inch thick

 

Marinade: 

2 T. fresh lime juice

2 T. olive oil

2 large cloves garlic, minced

1 medium jalapeño pepper, minced

1/2 tsp. ground cumin

 

Pineapple Salsa:

1/2 medium pineapple, peeled, cored, cut into 1-1/2-inch chunks (about 3 C.)

1 medium red onion, cut into 12 wedges

1 large red or green bell pepper, cut into 1-1/2-inch pieces

2 tsp. freshly grated lime peel

1/2 tsp. salt

 

Cut beef steaks into 1-1/4-inch pieces. Combine marinade ingredients in medium bowl. Remove and reserve 2 T. for salsa. Add beef to remaining marinade; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.  Remove beef from marinade; discard marinade. Thread beef pieces onto six 10-inch metal skewers, leaving small space between pieces. Alternately thread fruit and vegetable pieces evenly onto six 10-inch metal skewers.  Place fruit and vegetable kabobs on grid over medium, ash-covered coals. Grill, uncovered, 12 to 15 minutes or until vegetables are tender, turning occasionally. Remove; keep warm. Place beef kabobs in center of grid. Grill, covered, 7 to 9 minutes for medium rare to medium doneness, turning occasionally.  Remove fruit and vegetables from skewers; coarsely chop. Combine with reserved marinade, lime peel and 1/2 tsp. salt in medium bowl. Season beef with salt and pepper, as desired. Serve with Pineapple Salsa.

1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)

3 C. each sliced Napa cabbage and romaine lettuce

1/2 C. each thinly sliced carrot, cucumber and radishes

1 C. hot cooked rice

24 pea pods, blanched

 

Marinade & Dressing:

3 T. each dry sherry, reduced-sodium soy sauce and rice wine vinegar

2 T. hoisin sauce

1/2 tsp. grated fresh ginger

2 T. chopped green onion

1 T. each sugar and dark sesame oil

 

Combine sherry, soy sauce, vinegar, hoisin sauce and ginger in small bowl. Place beef steak and 1/3 C. marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 2 hours, turning once. For dressing, add 1/4 C. water, green onion, sugar and sesame oil to remaining marinade; mix well. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. Let stand 5 minutes. Carve steak.  Combine cabbage, lettuce, carrot and radishes; divide among 4 plates. Arrange cucumber, rice, pea pods and beef on salads. Serve with dressing.

4 beef chuck mock tender steaks, cut 3/4 to 1 inch thick (about 6 oz. each)

1 tsp. olive oil

1-1/2 C. chopped onions

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1/4 tsp. salt

1/4 tsp. pepper

1 can (15 oz.) white beans, rinsed, drained

2 C. coarsely chopped fresh spinach

Grated or shredded Parmesan cheese (optional)

 

Heat oil in large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Pour off drippings. Add onions, tomatoes, salt and pepper to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until beef is fork-tender. Remove steaks; keep warm. Stir beans into cooking liquid; bring to a boil. Reduce heat slightly and cook 7 to 10 minutes or until sauce is thickened, stirring frequently.  Stir in spinach; remove from heat. Let stand 1 minute. Serve steaks with bean mixture. Sprinkle with cheese, if desired.

1 beef flank steak (about 1-1/2 to 2 pounds) or beef top round steak, cut 1 inch thick (about 1-3/4 pounds)

 

Marinade:

1/3 C. fresh lime juice

1/4 C. chopped fresh cilantro

1 T. packed brown sugar

2 tsp. minced chipotle chilies in adobo sauce

2 T. adobo sauce (from chilies)

2 cloves garlic, minced

1 tsp. freshly grated lime peel

 

Combine marinade ingredients in small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.  Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.

4 boneless beef chuck eye steaks, cut 1 inch thick or 4 beef shoulder top blade (flat iron) steaks (about 6 to 8 oz. each)

1-1/2 C. purchased fresh pineapple chunks packed in juice

1/2 C. hoisin sauce

1 large red bell pepper, cut into 1-1/2 inch pieces

1 small red onion, cut into 8 wedges

1/3 C. apricot preserves

2 T. fresh lemon juice

2 T. chopped fresh cilantro

 

Soak four 12-inch bamboo skewers in water 10 minutes; drain.  Meanwhile drain pineapple, reserving 1/2 C. juice. Combine pineapple juice and hoisin sauce in small bowl. Place steaks in food-safe plastic bag. Pour 1/4 C. hoisin-pineapple mixture over steaks; turn to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.  Alternately thread pineapple chunks, bell pepper pieces and onion wedges onto skewers. Place in glass dish; brush 1/4 C. hoisin-pineapple mixture on kabobs. Cover and marinate in refrigerator up to 2 hours.  Remove steaks and skewers from marinade; discard marinade. Place steaks and kabobs on grid over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes until steaks are medium rare to medium doneness and vegetables are crisp-tender, turning occasionally. Meanwhile combine remaining hoisin-pineapple mixture, apricot preserves and lemon juice in small saucepan; cook and stir over medium heat until hot. Serve steaks with kabobs and sauce. Sprinkle with cilantro.

2 beef rib eye steaks, cut 1 inch thick (about 1-1/2 pounds)

 

Glaze:

1/4 C. pineapple juice

1/4 C. soy sauce

2 T. packed brown sugar

1 tsp. cornstarch

 

Combine glaze ingredients in 1-C. glass measure, mixing well. Microwave on HIGH 2-1/2 to 3 minutes or until thickened, stirring once.  Place beef steaks on grid over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally and brushing both sides with some of the glaze during last 5 minutes.  Carve steaks; drizzle with remaining glaze.

4 beef tenderloin steaks or 2 boneless top loin steaks, cut 1 inch thick

3/4 tsp. garlic salt

3/4 tsp. chili powder

1/2 tsp. coarse grind black pepper

1/4 tsp. ground cumin

1/4 tsp. dried oregano leaves

Vegetable cooking spray

1/2 C. ready-to-serve beef broth

1/4 C. balsamic or red wine vinegar

2 T. jalapeno pepper jelly

 

Combine garlic salt, chili powder, pepper, cumin and oregano; press evenly into both sides of each beef steak. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare to medium doneness, turning once. Trim fat from steaks. (Cut top loin steaks crosswise in half.) Transfer steaks to serving platter; keep warm. Add broth, vinegar and jelly to skillet; cook and stir until browned bits attached to skillet are dissolved and sauce thickens slightly. Spoon sauce over steaks.

1 (4 pound) beef brisket, first-cut

Extra-virgin olive oil

1 T. kosher salt, plus more for seasoning

Coarsely ground black pepper

3 large carrots, cut into chunks

1 onion, halved

2 celery stalks, cut into chunks

1 head garlic, cut in 1/2

1 (28-ounce) can whole tomatoes, hand-crushed (recommended: San Marzano)

3/4 bottle dry red wine

1 bay leaves

1/4 bunch fresh thyme, leaves only

4 sprigs fresh rosemary, leaves only

1 handful fresh flat-leaf parsley

Preheat the oven to 325 degrees F. Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper. Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender. Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket. Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

2 Tsp. olive oil

1 small onion, chopped finely

Good pinch of coarse salt

Freshly cracked black pepper

2 garlic cloves, minced

2 Tsp. granulated sugar

1 sprig of fresh rosemary, chopped

14 0z. Can of diced tomatoes or 1-1/2 C. of canned diced tomatoes

1/2 tsp Worcestershire sauce

1 Tsp. red wine vinegar

 

1-1/2 C. cubed potatoes

1/2 tsp coarse salt (or more if needed)

2 sprigs of green onion, sliced diagonally

1/4 C. green peas (optional)

1 Tsp. butter or margarine

1/2 C. water (or more if needed)

Package of sliced beef (sliced beef should be paper thin, you can usually get this at Asian markets)

Salt and pepper

 

On medium high heat, in a medium sized saucepan, drizzle in your olive oil and add in the chopped onions. Then add in salt, pepper and the minced garlic and stir for about a minute until the onions are translucent. Then add in the 2 Tsp. of sugar, chopped fresh rosemary and stir for another minute then go ahead and add in the diced tomatoes and Worcestershire sauce. Then take a potato masher and mash the tomatoes. Drop the heat to low and simmer the jam for about 30-40 minutes, until the jam has reduced and thickened. Then in the last second of cooking add in the red wine vinegar for a nice tang then turn off the heat. While you simmer the jam start making the potato hash. Get your potatoes and cut them into cubes, making sure that they’re all the same size. On medium high heat, in a large non-stick skillet, drizzle in the olive oil and add in your diced potatoes, seasoning them as well. Coat the potatoes with the olive oil and let them cook for a good 5-6 minutes to lightly brown each side of the potato. Then pour in the 1/2 C. of water to help steam the potatoes. Leave it alone until you see all of the water evaporated. At this point taste the potato to make sure that it is cooked and seasoned the way you like. Add in the butter, green peas and the sliced green onion. Stir for another 2 minutes and then take it off the heat. Plate the potatoes and then in the same pan add in the seasoned sliced beef and sear on both sides. This should literally take a minute then plate the beef on top of the potatoes. Get your thickened tomato jam and spoon it on top of the beef and the potato hash and serve.  Substitutions: In the potato hash you could also add in cubed carrots as well. Also, if you can’t find the paper thin beef then use quick fry steak.  What’s great about the jam is that you could also toast slices of a baguette, spread goat cheese and spoon some tomato jam on top and eat.

8 diagonally cut slices French bread 1/2 inch thick
2 T. grated Parmesan cheese
3/4 lb beef sirloin or flank steak cut into thin strips
1 T. olive or vegetable oil
1 small green bell pepper sliced
1 clove garlic finely chopped (1 to 2 cloves)
1 (14-1/2 oz) can diced tomatoes with herbs undrained
1 (8 oz) can pizza sauce
1 (4-1/2 oz) jar sliced mushrooms drained

Set oven control to broil. Place bread slices on ungreased cookie sheet. Spray bread with cooking spray; sprinkle with cheese. Broil with tops 4 to 6 inches from heat 1 to 2 minutes or until light brown; set aside. Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil in 10-inch nonstick skillet over medium-high heat. Cook beef, bell pepper and garlic in oil, stirring occasionally, until beef is brown. Stir in tomatoes, pizza sauce and mushrooms. Cook 2 to 4 minutes or until hot. Place 2 toasted bread slices on each of 4 serving plates; top with beef mixture.

Yield: 4 servings
Calories: 371
Fat: 12g
Fiber: 4g

1 pound Yukon gold potatoes, cut into 2-inch pieces
1/2 pound parsnips (about 2 medium), cut into 1-inch pieces
kosher salt and black pepper
1/2 C. whole milk
2 T. butter
2 scallions, thinly sliced
1 T. olive oil
1 1/2 pounds sirloin steak (1 inch thick)

Place the potatoes and parsnips in a large pot. Cover with cold water and bring to a boil. Add 2 tsp. salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return to the pot. Mash with the milk, butter, scallions, 1⁄2 tsp. salt, and 1⁄4 tsp. pepper. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the steak with 1⁄2 tsp. each salt and pepper. Cook to the desired doneness, 4 to 6 minutes per side for medium-rare. Let rest before slicing. Serve with the potato-parsnip mash.

2 1/2 T. olive oil
1 lb. flank or boneless sirloin steak, thinly sliced
1 red, orange, or yellow bell pepper, seeded and thinly sliced
1 medium sweet potato, peeled, halved lengthwise, and sliced 1/4 inch thick
1/3 C. water
1/3 lb. (1 1/2 C.) snow or sugar snap peas
3 scallions (green parts only), cut into 1 1/2-inch lengths
1 recipe Garlicky Hoisin Sauce
Cooked rice

Heat a wok or large skillet over high heat. Add 2 T. of the oil and heat for 30 seconds. Add the steak and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the bell pepper and cook, stirring constantly, for 10 seconds. Add the sweet potato and water. Cover partially and cook, stirring occasionally, for 7 minutes. Add the peas and scallions and cook for 1 minute. Add the Garlicky Hoisin Sauce and increase heat to high. When it starts to bubble, add the steak. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.

Tip: Pork or turkey cutlets can stand in for the beef, and green beans for the sugar snaps.

Yield: 4 servings
Calories: 463
Fat: 22g
Fiber: 4.3g

Ragout:
1 1/2 C. boiling water
2 C. dried porcini mushrooms (about 2 oz.)
2 tsp. butter
1/2 C. chopped shallots
3 T. minced garlic
1 tsp. minced fresh or 1/4 tsp. dried thyme
3 C. coarsely chopped parsnips (about 1 lb.)
12 C. quartered button mushrooms (about 1 1/2 lb.)
1/2 C. port wine
2 T. chopped fresh parsley
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Beef:
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 (3-lb.) beef tenderloin, trimmed and cut in half crosswise
Cooking spray

Sauce:
1 tsp. butter
1/3 C. (2-inch) julienne-cut carrot
1/3 C. vertically sliced shallots
1/4 C. port wine
1 (14-oz.) can low-salt beef broth
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

To prepare ragout, pour boiling water over porcini; let stand 20 minutes. Strain through a sieve into a bowl; reserve liquid. Finely chop porcini; divide in half. Melt 2 tsp. butter in a large nonstick skillet over medium heat. Add 1/2 C. shallots, garlic, and thyme; cook for 1 minute, stirring frequently. Add parsnips; cook 2 minutes, stirring occasionally. Add button mushrooms; cook 10 minutes, stirring occasionally. Add half of porcini and 1/2 C. wine; bring to a boil. Cover, reduce heat, and cook 15 minutes or until parsnips are tender. Stir in parsley, 1/2 tsp. salt, and 1/2 tsp. pepper. Set aside; keep warm. Preheat oven to 450°. To prepare beef, rub 1/2 tsp. salt and 1/2 tsp. pepper over tenderloin. Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Add tenderloin; cook 5 minutes, browning on all sides. Bake at 450° for 20 minutes or until a thermometer registers 140° (medium-rare) or desired degree of doneness. Place tenderloin on a cutting board; cover loosely with foil. Let stand 10 minutes. (Temperature of tenderloin will increase 5° upon standing.) To prepare sauce, melt 1 tsp. butter in pan over medium-high heat. Add carrot and 1/3 C. shallots; sauté 3 minutes. Add reserved porcini liquid, remaining porcini, 1/4 C. wine, and broth; bring to a boil. Cook until reduced to 1 1/2 C. (about 10 minutes). Stir in 1/4 tsp. salt and 1/4 tsp. pepper. Thinly slice beef; serve with ragout and sauce.

Yield: 12 servings
Serving size: 3 oz. tenderloin, 2/3 C. ragout, and 2 T. sauce

Calories: 265
Fat: 10.3g
Fiber: 3.4g

1 1/2 lb. sirloin steak, about 1 ½ inches thick, cut into 2-inch cubes
2 tsp. kosher salt
2 tsp. freshly ground black pepper
3 T. olive oil
1 medium red onion, cut into ½-inch slices
1/3 C. balsamic vinegar
1 bunch watercress, cleaned
2 oranges—peeled, cut into rounds, and seeded

Place the steak on a large plate and sprinkle with the salt and pepper on all sides. In a large nonstick skillet, over high heat, heat 1 T. of the olive oil. Add the steak pieces and cook 4 to 5 minutes on each side for medium rare. Remove from the pan and cover to keep warm. Reduce heat to medium-high and add the onion, tossing occasionally until crisp-tender and lightly browned, about 5 minutes. Add the balsamic vinegar and cook 2 minutes more. In a large bowl, mix the watercress with the orange sections and the remaining olive oil. Divide the steak evenly among 4 shallow bowls and top with the glazed onions. Serve with the watercress and orange sections.

Yield: 4 servings
Calories: 395
Fat: 20g
Fiber: 2g

1/4 C. chopped red bell peppers

2 tsp. sliced jalapeno pepper

1 tsp. fresh ginger root , grated or finely chopped (or 1/4 tsp. ground ginger)

1/4 C. Preserves, peach

1 T. fresh lime juice

1 fresh mango , peeled, pitted, and chopped

4 serving Beef, sirloin strip steak, raw, select, 1/8″ trim (1 pound)

1 tsp. Caribbean jerk seasoning (up to 2 tsp., to your taste)

 

In a medium bowl, mix bell pepper, chilies and ginger root. Stir in preserves, lime juice, and mango.  Set oven control to broil. Sprinkle both sides of beef with jerk seasoning. Place on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 to 10 minutes, turning once until desired doneness. Serve with salsa mixture.

2/3 C. orange marmalade

2 T. butter

1 tsp. fresh rosemary

32 ounces beef loin steaks (1 inch thick)

 

In a small saucepan, combine marmalade, butter and rosemary. Cook and stir over low heat until butter is melted and mixture is heated through. Set aside. Sprinkle both sides of each steak with salt and ground black pepper. Place steaks on the rack of an uncovered grill (or George Forman Grill at 350 directly over medium coals. Grill until desired doneness, turning once halfway through grilling and brushing with the marmalade mixture during the last 2 minutes of grilling. Allow 11 to 15 minutes for medium-rare (145) or 14 to 18 minutes for medium doneness (160). Transfer steaks to a serving platter. Spoon any remaining marmalde mixture over steaks.

3 C. of dried wide noodles

3 C. of broccoli florets (I bought fresh, but you could probably use frozen)

1/4 C. of light sour cream

1/2 tsp. of fresh dill

1 pound beef ribeye steak

1 small onion, diced

1 clove of minced garlic

1 T. of cooking oil

4 tsp. of all-purpose flour

1/2 tsp. of ground black pepper

1 can of beef broth

3 T. of tomato paste

1 tsp. Worcestershire sauce

 

Cook noodles according to package directions, adding in broccoli for the last five minutes of cooking. Drain well. Return pasta to hot pan; cover to keep warm. Meanwhile, in a small serving bowl, combine dill and sour cream; stir together and chill until serving time. Trim fat from beef and cut into bite-sized pieces. In a large skillet, heat the cooking oil and cook half of the beef, the onion, and the garlic until onion is tender and beef is desired doneness. Remove from skillet. Add remaining beef to skillet; cook and stir until beef is desired doneness. Return all of the beef to skillet; sprinkle flour and pepper over beef. Stir to coat. Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir for one minute more. Divide noodle-broccoli mixture among plates and top with beef mixture. Top with sour cream, if desired.