Kristen's Recipes

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

Skillet Steaks:
4 beef cubed steaks (about 4 oz. each)
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
2 tsp. vegetable oil

Stroganoff Sauce:
1 tsp. vegetable oil
10 oz. sliced white mushrooms
1 small onion, finely chopped
1/2 C. chicken broth
1/4 C. reduced-fat sour cream
1/2 tsp. Dijon mustard
1/8 tsp. coarsely ground black pepper
1 T. chopped fresh dill

Prepare Skillet Steaks: Pat steaks dry with paper towels. Sprinkle steaks with salt and pepper. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add steaks and cook 5 to 6 minutes for medium, turning steaks over once. When steaks are done, transfer to platter with any juice; cover with foil. Prepare Stroganoff Sauce: In same skillet, heat oil over medium-high heat until hot. Add mushrooms and onion and cook about 8 minutes or until onion is tender and all liquid evaporates, stirring occasionally. Add chicken broth; heat to boiling. Boil 1 minute or until slightly reduced. Remove skillet from heat; stir in sour cream, mustard, pepper, and dill. Return steaks with their juice to skillet; heat through.

Yield: 4 servings
Calories: 315
Fat: 20g
Fiber: 1g

2 T. olive oil
3 carrots, peeled, thinly sliced
1 medium onion, chopped
2 cloves garlic, minced
3/4 lb. beef tenderloin or beef sirloin, cut into strips
2 T. water
1/2 tsp. pepper
1/2 tsp. salt
1/4 C. Light Sour Cream
2 T. lemon juice
1/2 tsp. curry powder
2 C. Minute White Rice, uncooked

Heat oil in large skillet on medium heat. Add carrots, onion and garlic; cook and stir 5 minutes. Add meat, water, pepper and salt. Increase heat to medium-high; cook 5 minutes or until meat is cooked through, stirring frequently. Decrease heat to low. Mix sour cream, lemon juice and curry powder in small bowl. Add to meat mixture; mix well. Cover; simmer 5 minutes. Meanwhile, prepare rice as directed on package. Serve beef mixture over hot rice.

Yield: 4 servings
Calories: 310
Fat: 8g
Fiber: 3g

1/4 C. soy sauce
2 T. Fennel Seed
1 T. Ground Ginger
1 tsp. Chili Powder
2 cloves garlic
zest of 1 lemon
1 1/2 lb. flank steak

Place soy sauce, spices, garlic and lemon zest in a food processor and blend coarsely. Pour into self-closing plastic bag or glass bowl. Trim excess fat from flank steak. Place in bag or bowl and marinate in refrigerator for 2 to 24 hours, turning periodically. Rinse meat and pat dry. Grill as desired. Let meat rest 5 minutes; cut diagonally into thin slices.

Yield: 10 servings
Calories: 252
Fat: 12g
Fiber: 0g

1 T. + 1 tsp. all-purpose flour
1 tsp. paprika
1/2 tsp. freshly ground black pepper
Pinch garlic powder
One 15-ounce piece boneless lean beef round steak (3/4″ thick)
1 C. low-sodium beef broth
1 C. tomato sauce (no salt added)
2 medium onions, minced
1/2 medium celery stalk, minced
1/4 medium carrot, minced
1/4 medium green bell pepper, minced
1 slice crisp-cooked bacon, crumbled
1/4 tsp. dried marjoram

Preheat oven to 300o F. On sheet of wax paper or paper plate, combine flour, paprika, 1/4 tsp. of the black pepper and the garlic powder. Add steak, turning to coat evenly; rub flour mixture into steak. Cut steak into 4 equal pieces. In medium heatproof skillet, cook steak over medium heat, turning once, 8-10 minutes, until browned on both sides and cooked through. Add broth, tomato sauce, onions, celery, carrot, bell pepper, bacon, marjoram and remaining 1/4 tsp. black pepper; cook, scraping up browned bits from bottom of skillet, 5 minutes, until heated through and well combined. Bake, covered, 1 1/2-2 hours, until beef is very tender. Divide evenly among 4 plates and serve.

Yield: 4 servings
Serving Size: 3oz. steak w/ 1/2 C. Gravy

Calories: 214
Fat: 6g
Fiber: 2g