Kristen's Recipes

Marinade:
1/4 cup balsamic vinegar
1/4 cup water or low sodium beef or chicken broth
1 tablespoon chopped garlic
1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
1 teaspoons ground mustard seed
1/2 teaspoon ground black pepper
Olive oil cooking spray
1 1/4 pounds flank steak, trimmed of all visible fat
8 Roma tomatoes, halved crosswise

Combine marinade ingredients in a large zip-top plastic bag. Add steak and seal the bag. Marinate, refrigerated for at least 2 hours, (but no longer than 12) turning the steak occasionally. Prepare a fire in a charcoal grill or preheat a gas grill or broiler. Lightly coat the grill rack with cooking oil spray. Position the cooking rack 4�6 inches from the heat source. Remove the steak from marinade; drain and blot to remove excess marinade. Place the steak and tomatoes on the grill rack or broiler pan. Grill or broil until browned, 4�5 minutes on each side for the steak and about 3 minutes on each side for the tomatoes. Watch steak carefully as the balsamic can cause it to burn if not properly blotted. Check the steak for doneness by cutting into the meat. Let stand for 5 minutes on a cutting board. Cut the meat across the grain into very thin slices.

Yield: 4 servings
Calories: 261
Fat: 11g
Fiber: 1.7g

1 1/2 lb. flank steak
4 tsp. Basil Leaves
2 tsp. Garlic Powder
1 tsp. Ground Black Pepper
1 tsp. salt
1 package (6 oz.) fresh baby spinach
1/2 C. pine nuts, toasted
1/4 C. Parmesan cheese
1/4 C. dried breadcrumbs
4 T. olive oil, divided
3/4 C. chopped onion
2 T. dry red wine
1 can (14.5 oz.) diced tomatoes, undrained

Cut flank steak almost in half horizontally without cutting all the way through. Open steak to form a rectangle. Combine basil, garlic, pepper and salt. Reserve 1 tsp. for sauce. In a food processor, combine 1 T. spice blend, spinach, pine nuts, Parmesan, breadcrumbs and 2 T. olive oil. Pulse to make a coarse mixture. Spread over steak. Roll steak into a log shape; tie with string in several places to close securely. Sprinkle with remaining spice blend. Preheat oven to 350°F. Pour 1 T. olive oil into large skillet on medium-high heat. Add steak; sear on all sides until brown. Transfer steak into a 7 X 11-inch baking pan. Cover and bake 1 hour. Warm skillet over medium heat. Pour wine into skillet, scraping bottom of pan to loosen any bits of flavor. Add 1 T. olive oil, reserved 1 tsp. spice blend seasoning, and onions; sauté 5 minutes. Set aside. Remove steak from oven; cover with foil. Let stand 10 minutes. Add tomatoes to skillet; cook 10 minutes over medium heat. Slice meat. Top with warm sauce.

Yield: 6 servings
Calories: 375
Fat: 23g
Fiber: 5g

1 (3 3/4- to 4-lb.) top round roast, tied with string
2 T. extra-virgin olive oil
Salt and black pepper

Preheat oven to 275°F. Rinse roast with water and pat dry. Heat oil in a large Dutch oven over high heat. Add the roast and brown on all sides, about 10 minutes. Sprinkle with salt and pepper. Place the Dutch oven in oven, uncovered, and cook, 55 minutes, or until a meat thermometer inserted in the center registers 115°F. Increase oven temperature to 500°F; cook, 10 to 15 minutes, until thermometer registers 130°F. Total cooking time will be 65 to 85 minutes, depending on weight of roast. Remove the roast from oven; transfer to a cutting board and let rest 15 minutes before carving.

Yield: 8 servings
Calories: 393
Fat: 18g
Fiber: 0g

1-1/2 lbs. beef sirloin steak
1 C. prepared lite teriyaki marinade
1/2 C. chopped onion
1/3 C. honey
1/3 C. fresh orange juice
1 T. chopped fresh rosemary
1 T. dark sesame oil
1 clove garlic, crushed
Pepper, to taste

In a medium shallow dish, combine all ingredients, except steak, adding pepper, as desired whisk until blended. Remove and reserve 3/4-C. for basting. With a sharp knife, slice sirloin into 1/4-inch strips. Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once. Remove steak from marinade discard marinade. Thread steak on skewers. Place steak on grid over medium ash-covered coals. Grill, uncovered 8-10 minutes, turning once for medium-rare to medium doneness. Baste occasionally with reserved marinade. Place remaining basting marinade in small saucepan bring to a boil for 1 minute. Spoon hot marinade over beef and sprinkle with toasted sesame seeds, as desired.

Yield: 6 servings
Calories: 235
Fat: 7g
FIber: 0g

1 lb. flank steak

3 T. soy sauce

1 T. sherry or dry white wine

2 T. chicken broth

5 Tp. oyster sauce (also called oyster-flavored sauce)

1 T. brown sugar

1 tsp. toasted sesame oil

1 tsp. cornstarch

3 cloves garlic, run through a garlic press

1 T. grated ginger

1 head broccoli, cut into florets, stem peeled and sliced into 1/4-inch pieces

1/3 C. water

1 red bell pepper, cut into 1/4-inch pieces

 

Trim the flank steak of any large pieces of fat and silverskin. Cut along the grain into 2-inch-wide strips, then cut across the grain into 1/4-inch-thick pieces. Toss the beef strips with the soy sauce and let sit in the refrigerator while you prepare the other ingredients. Make the sauce by combining the sherry, broth, oyster sauce, brown sugar, sesame oil, and corn starch. Set aside. Combine the garlic, ginger, about a tsp. of oil in a small bowl and set aside. Cook the beef. Drain it and discard the liquid. Heat a non-stick skillet over medium-high to high heat with about a T. of oil until quite hot. Add one-half to one-third of the beef, spread to a single layer, and let cook for about 60 seconds, or until it is nicely browned on one side. Flip with tongs or a fork and cook for another 60 seconds or until cooked-through. Remove the beef and repeat until it is all cooked. It is important to do this step in batches and over very high heat to get good browning on the beef; don’t do too much at once or it will just steam. Cook the vegetables. In this case, in a non-stick skillet with about 2 tsp. of oil over medium high heat, add the broccoli florets and cook for about 30 seconds until they are hot and covered with oil. Add the water and cover for about 2 minutes, letting them steam. Remove the cover and cook until the water is evaporated and the broccoli is cooked and bright green, but still crisp. Remove from the pan. Return the pan to the heat, add a few more tsp. of oil, and cook the pepper for a few minutes until it is softening. Add the ginger paste and cook for about 30 seconds until very fragrant. Add the broccoli and beef back to the skillet along with any additional ingredients you wish and heat until hot. Whisk the sauce to recombine any settled cornstarch and add to the skillet. Cook 1-2 minutes until the sauce is thickened slightly and translucent and glossy. Serve over steamed rice.

1/2 C. parsley leaves, a couple of handfuls

8 cloves garlic, cracked away from skins

1 lb. chorizo sausage, casings removed

1/4 C. extra-virgin olive oil

1 1/2 lb. tenderloin or sirloin of beef, well trimmed, cut into bite sized pieces

Coarse salt and pepper

24 medium to large mushroom caps

1 C. dry sherry

 

Preheat a grill pan over medium high heat. Place parsley and garlic in food processor and chop.

Heat a large, heavy skillet over high heat. Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish. To the hot skillet, add about 2 T. extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 C. sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat. Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 T. or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.

16 oz. Wide Egg Noodles

2 pats Butter

A handful chopped fresh flat leaf parsley

2 lb. beef fillet tips or tender sirloin cut into bite sized pieces

2 T. EVOO

2 White Onions, chopped

12-16 small mushroom caps, halved

2 cloves Garlic, minced

1 1/2 C. Burgundy Wine

3-4 sprigs Thyme

1 bay leaf

14oz. can beef broth

2-3 T. Tomato Paste

 

Cook egg noodles until al dente. Shock with cold water, drain, and return to pot. Toss with butter and parsley, cover until beef is done.  Lightly coat beef cubes with flour. Sauté in olive oil over medium high heat 6-8 minutes, turning once, until browned. Remove meat from pan. Add mushrooms and onions and garlic to the pan. Cook them for 5 minutes, shaking pan occasionally. Add wine and scrape up any bits on the bottom of the pan. Return beef to pan with remaining ingredients. Simmer 10 minutes, ubtil sauce thickens a bit. Remove bay leaf, serve over noodles.

3/4 C. beef broth
1/4 C. chunky peanut butter
1 T. soy sauce
1 1/2 tsp. lemon pepper
3/4 pound beef sirloin, visible fat removed, cut into 1/4-inch-thick slices
1 large green bell pepper, cut into 1-inch pieces
3 C. cooked rice (1 C. uncooked)

In a small bowl, whisk together broth, peanut butter, soy sauce and lemon pepper; set aside. Heat a large nonstick skillet over medium-high heat until hot. Add beef; cook and stir 4 to 6 minutes or until no longer pink. Add green pepper; cook and stir 3 to 4 minutes or until softened. Reduce heat to medium. Stir in peanut sauce until well-blended. Stir in rice; cook 2 minutes more or until thoroughly heated.

Yield: 4 servings
Calories: 413
Fat: 14g
Fiber: 3g

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.

1 (3- to 4-pound) well-trimmed beef rump roast
2 T. vegetable oil
1/3 C. soy sauce
1/4 C. fresh lemon juice
2 T. Worcestershire sauce
2 T. prepared mustard
10 halved garlic cloves
1 1/2 tsp. freshly ground pepper

Pierce roast with meat fork at 1-inch intervals and place in large resealable plastic bag. Combine oil, soy sauce, lemon juice, Worcestershire sauce, mustard and garlic and pour over roast. Seal and refrigerate 24 to 48 hours, turning occasionally. Heat oven to 325 degrees. Remove roast and discard marinade. Place roast on rack coated with cooking spray in broiler pan; sprinkle with pepper. Bake 30 to 35 minutes per pound or about 1 1/2 to 2 hours or until internal temperature registers 135 degrees. Let stand 15 minutes, covered, or until temperature reaches 145 (medium rare). Slice thinly and serve. Note: Do not overcook or roast will be tough.

Yield: 12-16 servings
Serving Size: 3oz. cooked weight

Calories: 157
Fat: 6g
Fiber: 0g

1 (5-pound) trimmed beef brisket
Salt and pepper to taste
1 T. garlic powder
1/2 C. packed light brown sugar
1/2 C. Worcestershire sauce
2 C. chipotle salsa

Trim any excess fat from brisket. Season it with salt, pepper and the garlic powder. In a small bowl, mix together the sugar, Worcestershire sauce and salsa, and spread over brisket. Cover and refrigerate overnight. Heat oven to 300 degrees. Place brisket in a heavy pot and spread marinade over the top. Bake, covered, 5 to 6 hours or until brisket is tender. Remove any excess fat. Slice across grain and serve with marinade.

Yield: 14 servings
Calories: 240
Fat: 9g
Fiber: 0g

3/4 pound boneless sirloin or top round steak, 3/4 inch thick
8 ounces sliced mushrooms (about 2 1/2 C.)
1 medium sliced onion
1 (10 3/4-ounce) can condensed reduced-fat cream of mushroom soup
1/4 C. water
2 T. Dijon mustard
3 C. hot cooked rice (1 C. uncooked)

Slice beef into very thin strips; set aside. Coat a medium nonstick skillet with cooking spray and heat over medium heat 1 minute. Add mushrooms and onion and cook until softened, about 5 minutes. Remove pan from heat; spoon vegetables into another container. Wipe skillet with paper towel, recoat with cooking spray and heat on medium-high 1 minute. Add beef and cook 4 or 5 minutes or until browned, stirring often. Add soup, water and mustard. Heat to a boil. Return vegetables to pan and heat through, about 3 minutes. Serve over rice.

Yield: 4 servings
Calories: 370
Fat: 8g
Fiber: 2g

1/2 ounce dried porcini mushrooms (2/3 C.)
1 1/2 C. boiling water
1/4 C. beef broth
2 T. balsamic vinegar
2 tsp. cornstarch
2 T. margarine, divided
1 pound thinly sliced flank steak
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8 ounces fresh, trimmed snow peas
8 ounces sliced fresh white mushrooms
4 thinly sliced plum tomatoes
1 T. chopped fresh parsley

In a medium bowl, combine mushrooms and water; soak 20 minutes. Drain, reserving 1/4 C. liquid. Set mushrooms aside. In a small bowl, combine mushroom liquid, broth, vinegar and cornstarch; blend well. Set aside. In a large nonstick skillet or wok, melt 1 T. margarine over medium-high heat. Add beef, salt and pepper; cook and stir 2 to 3 minutes or until beef is browned. Remove from skillet; cover.
In same skillet, melt remaining 1 T. margarine over medium heat. Add snow peas, porcini and white mushrooms; cover and cook 6 minutes, stirring occasionally. Stir broth mixture until smooth; add to skillet. Cook and stir until sauce is thickened and bubbly. Add beef and tomatoes; cook and stir until thoroughly heated. Sprinkle with parsley.

Yield: 4 servings
Calories: 309
Fat: 15g
Fiber: 4g

3 oz. beef, loin cut
2 tsp. balsamic vinegar
1 clove garlic
1 tsp. oregano
1/4 tsp. black pepper
1 tsp. onion powder
1/3 T. olive oil

Mince garlic. Combine vinegar, olive oil, oregano, onion powder, black pepper and garlic in a shallow pie plate or dish. Add steak and marinate, refrigerated, for about 30 minutes, turning meat once. Preheat grill or broiler and cook steak on highest oven rack for 4-6 minutes, turn, brush with remaining marinade, and grill 3-4 minutes more, depending upon your preference (medium or well done.) Serve.

Calories: 203
Fat: 11g
Fiber: 1g

1/2 C. A.1. Teriyaki
2 T. creamy peanut butter
1 T. grated fresh gingerroot
Grated peel and juice of 1 lime
4 bone-in beef sirloin steaks (8 oz. each), 3/4 inch thick

Mix marinade, peanut butter, ginger, lime peel and juice with wire whisk until well blended. Reserve 1/4 C. of the marinade mixture to serve with the cooked steak. Place steaks in resealable plastic bag. Pour 1/2 C. of the marinade mixture over steaks; seal bag. Turn over several times to evenly coat steak. Refrigerate 30 minutes to marinate. Remove steaks from marinade; discard marinade. Preheat grill to medium heat. Grille steaks 4 to 6 minutes on each side for medium rare (145°F) to medium doneness (160°F), brushing frequently with the remaining marinade mixture. Cut each steak in half. Serve with the 1/4 C. reserved marinade mixture.

1/2 C. regular A-1; 3 T. PB, 2 T. Soy Sauce, 1 T. grated Ginger, grated Peel and Juice of one lime

Yield: 8 servings
Calories: 180
Fat: 7g
Fiber: 0g

1/3 C. A.1. Roasted Garlic Steak Sauce
1/4 C. finely chopped onion
3/4 tsp. hot pepper sauce
1 beef sirloin steak (1-1/2 lb.), 3/4 inch thick

Preheat grill to medium heat. Mix steak sauce, onion and hot pepper sauce; set aside. Grill steak 4 minutes on each side or until cooked through, turning occasionally and brushing with the steak sauce mixture. Cut steak into 6 pieces to serve.

Yield: 6 servings
Calories: 150
Fat: 5g
Fiber: 0g

1 tri tip steak, approximately 2.5 pounds

2 T. of olive oil

3 T. of fresh rosemary leaves, chopped

1 T. of freshly ground pepper

1/4 C. finely chopped pitted oil-cured black olives

Cayenne pepper

1 T. kosher salt

 

Place steak in a small, nonreactive baking dish. Combine the olive oil, rosemary and black pepper in a small bowl and stir well. Rub the mixture evenly over the tri tip. Cover with plastic and wrap and refrigerate for 8 hours or up to 24 hours. (I marinated the steak for about 1.5 hours on the counter while working out, tasted great). Remove the tri tip from the refrigerator for 1.5 hours before cooking. Prepare and light a charcoal grill for direct grilling, or heat gas grill on high. While the grill is warming up start the aioli. When the grill is ready, remove the tri tip from the marinade and season with a liberal amount of kosher salt on both sides. The more the better, don’t be shy. Place the steak on the cooking grate directly over the coals, cover the grill, and cook, turning once, for 18 to 24 minutes, until a thermometer inserted into the thickest part reads 130 degrees for medium rare. Transfer to a cutting board and let rest for 5 to 10 minutes. The meat should be ready to cut now. You will want to cut it into thin slices, across the grain of the meat. Serve with aioli, which was awesome!

 

Black Olive Aioli

 

1 small clove garlic

1/2 tsp. kosher salt

1 tsp. Dijon mustard

2 tsp. of fresh lemon juice

2 egg yolks

1 C. olive oil

 

To make the aioli in a food processor, place the garlic and salt in the work bowl and process to chop as finely as possible. Wipe down the sides of the food processor to push the pieces back to the bottom. Add the mustard and lemon juice and pulse to combine. Add the egg yolks and, with the motor running, add the olive oil in a SLOW, thin, steady steam until all of it has been incorporated and the mixture is thick and completely emulsified. Add the olives to the aioli, mix and season with cayenne to taste.

2 T. butter
1 lb. cube steak, cut into bite size pieces
1 (4.5 oz.) package long grain and wild rice mix
2 C. water
5 fresh mushrooms, sliced
2 T. Worcestershire sauce
2 T. garlic powder
1 T. onion powder

In a skillet over medium heat, melt the butter, and sauté the cube steak until evenly browned. In a medium pot, mix the cooked steak and juices, rice, water, mushrooms, Worcestershire sauce, garlic powder, and onion powder. Bring to boil. Reduce heat to low, and simmer 25 minutes, or until all liquid has been absorbed. A very quick, easy, and inexpensive main dish to prepare. You can top this with sour cream before serving, if you’d like. For a spicier dish, add a bit of crushed red pepper flakes.

Yield: 4 servings
Calories: 272
Fat: 12g
Fiber: 2.2g

1 T. whole black peppercorns, crushed
16 oz. cubed steak
2 T. butter or margarine
2 garlic cloves, minced
1 T. Worcestershire sauce
1/2 C. red wine or beef broth
1 tsp. dry mustard
1/2 tsp. sugar
2 tsp. cornstarch
1 T. water

Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet over medium-high heat, brown steaks on both sides. Add butter and garlic; cook for 2 to 4 minutes, turning steaks once. Add Worcestershire sauce; cook 2 to 4 minutes longer or until meat reaches desired doneness, turning once. Remove steaks and keep warm. Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

Yield: 2 servings
Calories: 195
Fat: 12g
Fiber: 2g

1 lb. top round cubed steak
2 tsp. olive oil
6 cloves garlic, chopped
1 white onion, halved and sliced
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips

Slice the steak into thin, stir-fry strips, following the lines made in the meat by the butcher’s tenderizing machine. In a nonstick pan, heat olive oil. Add steak and garlic, and brown 1-2 minutes. Add onion and cook 3-4 minutes or until onion begins to soften. Add peppers and cook 2-3 minutes. Serve at once.

Yield: 4 servings
Calories: 204
Fat: 8g
Fiber: .5g