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Category: Beef

Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

Beef Stuffed Zucchini Boats

 

4 zucchini medium

1 pound ground beef

1 T. olive oil + a little for brushing zucchini

1/2 C. onion chopped

2 cloves garlic minced

1 C. petite diced tomatoes

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

1 T. Italian seasoning

1/4 tsp. salt

1/4 tsp. black pepper

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

1 T. parsley

 

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

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

Sirloin Steak and Spinach Salad

Sirloin Steak and Spinach Salad

Sirloin Steak and Spinach Salad

 

11/2 pounds sirloin steak

1 T. olive oil

1 tsp. balsamic vinegar

1 tsp. Worcestershire sauce

1/2 C. pecan pieces

1/2 C. buttermilk

1/4 C. mayonnaise

2 tsp. apple cider vinegar

Dash of salt & pepper

4 C. fresh spinach

1 pear, thinly sliced

1 C. grape or cherry tomatoes, halved

 

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

Instant Pot Pineapple Skirt Steak

Instant Pot Pineapple Skirt Steak

Instant Pot Pineapple Skirt Steak

 

3/4 cup pineapple juice or pineapple juice blend

1/4 cup soy sauce

1/2 teaspoon freshly ground black pepper

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

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

 

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

Dutch Oven Chili-Cornbread Pie

Dutch Oven Chili-Cornbread Pie

Dutch Oven Chili-Cornbread Pie

 

2 lb ground beef

1 medium onion

2 (15 oz.) cans chili beans

2 pkg. chili seasoning

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

 

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

Dutch Oven Pot Roast

Dutch Oven Pot Roast

Dutch Oven Pot Roast

 

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

2 T. oil

1 c. water

6 medium potatoes

garlic to taste

6 carrots

 

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

Canning BBQ Sandwich Meat

Canning BBQ Sandwich Meat

Canning BBQ Sandwich Meat

5 Pints

 

58 ounces tomato sauce

2 cups chopped onions

1⁄2 cup green pepper

1⁄4 cup packed brown sugar

1⁄4 cup Worcestershire sauce

2 tablespoons dry mustard

2 teaspoons salt

1⁄4 teaspoon bottled hot pepper sauce

1⁄4 cup mixed pickling spices

6 cups cooked beef or 6 cups pork

 

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

KOREAN BEEF ZUCCHINI NOODLES

KOREAN BEEF ZUCCHINI NOODLES

KOREAN BEEF ZUCCHINI NOODLES

1/3 cup brown sugar, packed

1/3 cup reduced sodium soy sauce

1 tablespoon freshly grated ginger

1 tablespoon sesame oil

1 teaspoon Sriracha, or more to taste

1 tablespoon olive oil

3 cloves garlic, minced

1 pound ground beef

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

2 green onions, thinly sliced

1/4 teaspoon sesame seeds

 

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

Pantry Friendly Spiced Kibbe

Pantry Friendly Spiced Kibbe

Pantry Friendly Spiced Kibbe

 

3/4 cup uncooked bulgur

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

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

1 teaspoon garam masala

1/2 teaspoon salt

1/2 teaspoon red chile flakes

1/2 teaspoon ground cinnamon

1 teaspoon dried mint, oregano, or dill

Freshly ground black pepper

Olive Oil

 

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

LTS Beef Barley Stew

LTS Beef Barley Stew

LTS Beef Barley Stew

 

1 can Beef

1 can Carrots

6oz. can Mushrooms

3 cans Beef Broth

½ C. dried Onion

¼ C. dried Bell Pepper

½ tsp. Thyme

½ tsp. Basil

½ tsp. Garlic Powder

Salt & Pepper

1 Bay Leaf

¾ C. Barley

 

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

Winter Green Market Meatloaf

Winter Green Market Meatloaf

Winter Green Market Meatloaf

¾ cup fresh breadcrumbs (about 1 English muffin)

3 T. milk

½ cup ketchup

2 T. Worcestershire sauce

2 T. brown sugar

1 T. reduced sodium soy sauce

1 T. Dijon mustard

1 large carrot (about 3 ounces), coarsely chopped

1 small onion (about 4 ounces), coarsely chopped

4 large cloves garlic, peeled

1 small serrano pepper, cut into 3 or 4 pieces

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

2 T. unsalted butter

Kosher salt

1 pound 80 to 85% ground beef

½ pound ground pork

3 ounces crumbled good-quality feta cheese

1 large egg

Freshly ground black pepper

2 T. (lightly packed) chopped fresh oregano

 

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

Braised Beef with Preserved Lemons & Harissa

Braised Beef with Preserved Lemons & Harissa

Braised Beef with Preserved Lemons & Harissa

 

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

Kosher salt and freshly ground black pepper

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

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

3 cloves garlic, finely chopped

1½ teaspoons ras al hanout (see note)

1 teaspoon cumin seeds, coarsely ground

1 teaspoon coriander seeds, coarsely ground

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

3 cups beef stock or vegetable broth

2 sprigs fresh thyme

1 bay leaf

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

½ cup lightly packed, coarsely chopped cilantro leaves

 

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

Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata

Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata

Grilled Ribeyes with Hasselback Sweet Potatoes and Preserved Lemon Gremolata

 

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

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

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

Preserved Lemon Gremolata (see below)

 

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

 

PRESERVED LEMON GREMOLATA

 

2 T. white wine vinegar

2 tsp. honey

1⁄4 C. [30 g] finely chopped shallot

1 C. [40 g] finely chopped fresh parsley

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

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

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

Kosher salt

Freshly ground pepper

 

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

Pub Burgers with Bacon and Beer Cheese

Pub Burgers with Bacon and Beer Cheese

Pub Burgers with Bacon and Beer Cheese (PNW)

 

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

4 slices bacon

1 1/3 pounds ground grass-fed beef

2 cloves garlic, grated on a fine grater

1 tsp. kosher salt

1 tsp. freshly ground black pepper

4 potato buns or other burger buns

Condiments: mustard, mayonnaise, and ketchup

4 slices of Tillamook Cheddar, if desired/

 

4 ounces extra-sharp Tillamook Cheddar, cut into chunks

1 scallion, ends trimmed, roughly chopped

1 clove garlic

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

2 T. cream cheese or butter

1 T. Worcestershire sauce Kosher salt

Freshly ground black pepper

 

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

Instant Pot Taco Pasta

Instant Pot Taco Pasta

Instant Pot Taco Pasta

2 pounds ground sirloin

¾ cup taco seasoning I prefer Old El Paso

1 can diced tomatoes 14.5 ounces, with juices

2 cans diced green chiles 4 ounces each

3 cups unsalted beef stock

1 pound farfalle

2 cups Mexican style cheese shredded

 

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

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

Instant Pot Creamy Shells and Beef

1 tablespoon olive oil

1 small yellow onion, chopped

1 pound lean ground beef

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 tablespoon italian seasoning

1 teaspoon garlic powder

1 1-pound box medium shell pasta

1 24-ounce jar marinara sauce

3 cups water

1 1/2 cups heavy cream

1 cup shredded Parmesan cheese

 

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

INSTANT POT BEEF STROGANOFF

INSTANT POT BEEF STROGANOFF

INSTANT POT BEEF STROGANOFF

2 lb Beef (Round or chuck)

1 tsp Smoked Paprika

3 T. All-purpose Flour

2 T. High-quality Olive Oil

8 oz. Mushrooms (diced or quartered)

1 Small Yellow Onion (diced)

3 Springs Fresh Thyme

3 Cloves garlic (minced)

3.5 Cups Beef Broth (low sodium)

2 tsp Worcestershire Sauce

1 Package Wide Egg Noodles (12 ounces)

3/4 Cup Sour Cream

Salt (to taste)

Black Pepper (to taste)

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

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

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

Peru Risotto with Lomo Saltado

Peru Risotto with Lomo Saltado

Peru Risotto with Lomo Saltado

 

Lomo saltado without rice nor French fries

1/3 cup olive oil

1/2 onion, finely chopped

2 garlic cloves, finely chopped

1 cup Arborio rice

1 cup white wine

4 cups hot vegetable stock

Salt and pepper

2 tablespoons butter

 

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

 

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

Peru Lomo Saltado

Peru Lomo Saltado

Peru Lomo Saltado

1 pound sirloin steak, cut in bite-size pieces

2 garlic cloves, finely diced

3 tablespoons vegetable oil

1 red onion, thickly sliced

2 tomatoes, cut in thick slices

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

4 tablespoons red wine vinegar

4 tablespoons soy sauce

Salt and pepper

1/2 cup fresh cilantro, chopped

2 cups French fries

1 1/2 cups cooked white rice

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

 

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

Crockpot Cowboy Beans

Crockpot Cowboy Beans

Crockpot Cowboy Beans

 

1 lb lean ground beef

12 oz bacon

1 med onion diced

16 oz can kidney beans drained and rinsed

16 oz can white beans drained and rinsed

32 oz pork ‘n beans

1 cup ketchup

1/4 cup brown sugar

1 to 2 tbsp liquid smoke

 

In a large skillet, brown ground beef. Drain and set aside. Add bacon to the skillet and cook 5 to 7 minutes or until cooked through, stirring frequently. Add onions and cook an additional 4 to 5 minutes or until onions are soft and translucent. Add ground beef and bacon mixture to a large 6 quart slow cooker. Add pork ‘n beans, drained kidney and white beans, ketchup, brown sugar and liquid smoke. Stir gently to combine. Place lid on slow cooker and cook on low for 4 to 5 hours or on high 2 to 3 hours, stirring as needed. If the mixture seems a little dry, add a few T. of water. Serve with tortillas chips, corn chips, sour cream, cheese, whatever you want. Anything goes!

Tatanka-style Bison Tacos with Fiery Garlic Sauce

Tatanka-style Bison Tacos with Fiery Garlic Sauce

Tatanka-style Bison Tacos with Fiery Garlic Sauce

 

2 tablespoons canola oil

1 pound ground bison meat

1/2 teaspoon freshly ground black pepper

1/2 teaspoon granulated garlic

Kosher salt

16 (6-inch) corn tortillas

8 ounces cheddar cheese, shredded (2 cups)

1 small white onion, finely diced

2 medium tomatoes, chopped

2 cups shredded romaine lettuce

Fiery Garlic Sauce (recipe follows)

 

Heat a large skillet over medium heat. When hot, add 1 tablespoon of the oil, then crumble the meat into the pan. Add the pepper, garlic, and salt to taste. Cook, stirring occasionally and breaking up the meat with a wooden spoon, until cooked through, about 10 minutes. Meanwhile, heat another large skillet over medium-high heat. Brush the skillet with some of the remaining oil, then add two corn tortillas, topping one with 3 tablespoons of the cheese and the other with just 1 tablespoon of cheese. Cook until the cheese is melted, 1 to 2 minutes. Transfer the cheesiest tortilla to a plate, then top with the second tortilla, some of the meat, and some of the onion, tomatoes, lettuce, and garlic sauce. Repeat with the remaining tortillas, serving them piping hot.

 

 

Fiery Garlic Sauce

 

8 large garlic cloves, peeled and smashed

3 tablespoons apple cider vinegar

2 tablespoons Asian chile-garlic sauce (sriracha)

2 teaspoons chunky Thai-style chile sauce

1 1/2 teaspoons sugar

 

Blend the garlic, vinegar, and chili-garlic sauce in a blender or food processor until smooth. Add the chili sauce and sugar, blend briefly, and transfer to a serving bowl. Store any leftover sauce in an airtight container in the refrigerator for up to 1 month

ASADO-ROAST BEEF (Peru)

ASADO-ROAST BEEF (Peru)

ASADO-ROAST BEEF

3 tablespoons vegetable oil

2 pounds eye round, fat removed

1 large red onion, cut in six pieces

3 tomatoes, cut in four pieces each

4 garlic cloves

5 dried mushrooms

3/4 bottle red wine

4 cups water

1/3 cup soy sauce

2 tablespoons Worcestershire sauce

1 1/2 tablespoons potato starch (chuno)

Salt and pepper

Cooked rice (optional)

Mashed potatoes (optional)

 

This is a homey dish, usually served with rice and mashed potatoes on the side, and it’s one more of Antonella Delfino’s delicious family recipes. The type of meat used (eye round), needs to cook for a long time in a flavorful broth. You may want to marinate the beef overnight to infuse it with more taste, but that is only if you have the time to do it.

 

Heat the oil in a heavy saucepan over high heat, add the meat, and sear it until it forms a golden crust all over. Add the onions, tomatoes, and garlic, and stir until they start to release their juices. Meanwhile, cover the dried mushrooms for 30 minutes with one cup boiling water. Strain the liquid through a colander covered with paper towels (they are full of dirt, so you want to get rid of it). Squeeze the mushrooms, and cut in 1/2-inch slices. Reserve the liquid. Add half the bottle of wine to the pan, along with the soy sauce, Worcestershire sauce, dried mushrooms with soaking water, and the remaining water. Season with salt and pepper. Turn the heat to low, cover with a tight-fitting lid, and cook undisturbed for an hour. Take the beef out of the saucepan, drain well, put on a chopping board, and thinly slice it into Vi-inch pieces. An electric knife is very helpful for this, but a sharp knife is fine. Strain the vegetables and put the cooking liquid back in the saucepan. Add the remaining wine and more water if necessary. Put the slices of meat back in the saucepan, and season with salt, pepper, and more soy sauce, to taste. Continue cooking over low heat until the meat is fork tender (about 1 more hour). When the meat is ready, dissolve the potato starch in 3 tablespoons water and gradually add it to the saucepan, stirring constantly with a wooden spoon until the sauce becomes thick enough to lightly cover the spoon. Serve with rice or potatoes on the side, if desired.

 

Steak Tacos with Pineapple

Steak Tacos with Pineapple

Steak Tacos with Pineapple

3 tablespoons soy sauce

1 tablespoon finely grated garlic

1 tablespoon finely grated peeled fresh ginger

1 1/2 pounds skirt steak, cut into 5-inch lengths

Salt

Pepper

Warm corn tortillas, for serving

Diced fresh pineapple, for serving

Thinly sliced red onion, for serving

Cilantro leaves, for serving

 

In a small bowl, whisk the soy sauce with the garlic and ginger. Brush the mixture all over the steak and season lightly with salt and pepper. Let stand for 20 minutes. Heat a large cast-iron skillet. Add the steak and cook over high heat, turning once, until charred on the outside and medium-rare within, about 6 minutes. Transfer to a carving board and let rest for 5 minutes. Carve the steak against the grain and serve in warm corn tortillas with diced pineapple, sliced red onion and cilantro leaves.

Steak with a Lavender-Black Pepper Crust

Steak with a Lavender-Black Pepper Crust

Steak with a Lavender-Black Pepper Crust

 

2 teaspoons dried lavender flowers

2 teaspoons freshly ground black pepper

2 teaspoons olive oil

1 pound skirt steak or New York strip steak

Salt

Fresh parsley sprigs, for garnish

 

Finely powder the lavender flowers in a spice grinder or with a mortar and pestle. Combine the powdered lavender with the pepper in a small bowl. Drizzle 1 teaspoon of the oil on one side of the steak, sprinkle generously with salt and half of the lavender mixture, and rub the seasonings into the meat. Flip the steak and repeat on the other side. Let this rub infuse the meat with its flavor for at least 1 hour and up to 24 hours. When you’re ready to cook, pat the meat dry of any moisture. Heat a cast-iron skillet over medium-high heat. When it’s hot enough that a drop of water flicked in the skillet jumps right up, place the meat in the pan. Reduce the heat slightly to prevent smoking. Let the steak cook, undisturbed, to your desired doneness. (To cook a 1 2/2-inch steak to medium doneness, 4 to 5 minutes per side is about right.) Flip the steak and cook on the other side. Remove the steak from the pan and let rest for 3 to 5 minutes before slicing and serving. For a hint of green, garnish with fresh parsley.

Instant Pot Beef Barbacoa Tacos

Instant Pot Beef Barbacoa Tacos

instant pot beef barbacoa tacos

1/4 cup apple cider vinegar

2  tablespoons freshly squeezed lime juice

3  cloves garlic, minced

1   chipotle chile in adobo, minced

2  teaspoons ground cumin

2 teaspoons dried oregano

1   teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cloves

2  tablespoons vegetable oil

2 1/2 pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks

1/2 cup reduced-salt chicken broth or All-Purpose Chicken Stock

2 bay leaves

Small (6-inch) corn tortillas, for serving

Salsa or pico de gallo, for serving

Cotija cheese, for serving

 

Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside. Press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Place the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes. Add the vinegar sauce and the chicken broth (be careful steam may whoosh up!), and then the bay leaves. Stir to combine. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 30 minutes. When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked. Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef. Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

Bacon Cheeseburger Rice

Bacon Cheeseburger Rice

Bacon Cheeseburger Rice

1 pound ground beef

1-3/4 cups water

2/3 cup barbecue sauce

1 tablespoon prepared mustard

2 teaspoons dried minced onion

1/2 teaspoon pepper

2 cups uncooked instant rice

1 cup shredded cheddar cheese

1/3 cup chopped dill pickles

5 bacon strips, cooked and crumbled

 

In a large skillet over medium heat, cook beef until no longer pink; drain. Add the water, barbecue sauce, mustard, onion and pepper. Bring to a boil; stir in the rice. Sprinkle with cheese. Reduce heat; cover and simmer for 5 minutes. Sprinkle with pickles and bacon.

Pinwheel Steak Potpie

Pinwheel Steak Potpie

Pinwheel Steak Potpie

 

2 tablespoons butter

1-1/4 pounds beef top sirloin steak, cut into 1/2-inch cubes

1/4 teaspoon pepper

1 package (16 ounces) frozen vegetables for stew

2 tablespoons water

1/2 teaspoon dried thyme

1 jar (12 ounces) mushroom or beef gravy

1 tube (8 ounces) refrigerated crescent rolls

 

Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Brown beef in batches; remove from pan. Sprinkle with pepper; keep warm. In same skillet, combine vegetables, water and thyme; stir in gravy. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are thawed. Stir in beef; remove from heat. Unroll crescent dough and separate into 8 triangles. Starting from the wide end of each triangle, roll up a third of the length and place over beef mixture with pointed ends toward the center. Bake, uncovered, until golden brown, 16-18 minutes.

 

Serving Size: 1/8 recipe

Calories: 365

Fat: 18g

Fiber: 1g

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

½ baguette, cut into ¼-inch slices (You should have around 25 slices.)

4 T. extra virgin olive oil, divided

5 cloves garlic, divided

2 8-ounce pieces beef tenderloin

Salt

Fresh ground pepper

1/3 C. pesto of your choice (I used my kale pesto, but rustic basil pesto would also be bomb if you want to go the homemade route.)

For the Whipped Goat Cheese:

4 ounces cream cheese, softened

4 ounces goat cheese, softened

2 T. extra virgin olive oil

½ tsp. crushed red pepper flakes

Pinch of salt

 

Start with the crostini. Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with olive oil (you’ll need about 2 T. of oil for this) and sprinkle with a little salt. Place bread under the broiler for 1-2 minutes on each side until lightly brown. Peel 1 clove of garlic, and slice the tip off. Rub the clove on one side of each toasted baguette slice. Briefly set crostini aside to cool. Pat the steaks dry with paper towels and season both sides generously with salt and fresh ground pepper. Heat 2 T. olive oil in a large skillet or saucepan over medium-high heat. When hot, add the steaks and cook for about 4 minutes on each side for medium-rare. When you turn the steaks (after the first 4 minutes), smash 4 garlic cloves in their skins and add them to the skillet. Periodically use a spoon to baste the steaks with the oil/juices in the pan. Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain. While the steaks are resting, make the whipped goat cheese. You have two options here: 1.) Place all of the ingredients in a food processor and process for 1-2 minutes until fluffy and smooth. 2.) Place all the ingredients in a bowl and beat with a hand mixer until fluffy and smooth. Assemble the crostini! Spread each toasted baguette slice with whipped goat cheese. Top with a slice of steak and a small dollop of pesto. Serve immediately.

Filet Mignon with Mustard and Mushrooms

Filet Mignon with Mustard and Mushrooms

Filet Mignon with Mustard and Mushrooms

4 2-inch-thick filets mignons, tied (10 to 12 ounces each)

2 T. canola oil

1 1/2 T. fleur de sel

2 tsp. coarsely cracked black peppercorns

2 T. unsalted butter

12 ounces cremini mushrooms, stemmed and sliced 1/4 inch thick

2 T. dry sherry

Kosher salt and freshly ground black pepper

1 T. good olive oil

1/2 C. minced shallots (2 large shallots)

3 T. Cognac or brandy

1 1/4 C. heavy cream

1/4 C. Dijon mustard

1/2 tsp. whole-grain mustard

2 T. minced fresh parsley leaves

 

Preheat the oven to 400 degrees. Be sure your stove is well- ventilated!  Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side. Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium-rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes. Meanwhile, heat the butter in a medium (10-inch) sauté pan over medium heat. Add the mushrooms and sauté for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1⁄2 tsp. kosher salt and 1⁄4 tsp. pepper and set aside. At the same time, add the olive oil to the skillet (don’t wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings. Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.

15-Minute Lemon Garlic Butter Steak with Zucchini Noodles

15-Minute Lemon Garlic Butter Steak with Zucchini Noodles

15-Minute Lemon Garlic Butter Steak with Zucchini Noodles

1 1/2 lb (650g) flank steak, sliced against the grain

4 medium zucchini

2 T. olive oil

4 garlic cloves, minced

2 T. butter or ghee

1 lemon, juice and zest

1/4 C. (60ml) low-sodium chicken broth

1/4 C. chopped parsley

1/4  tsp. crushed red pepper flakes

Salt and fresh cracked black pepper, to taste

 

1/3 C. low-sodium soy sauce

1/4 C. lemon juice

1/2 C. olive oil

1 T. Sriracha sauce (or any hot chili sauce you like)

 

To make this steak recipe:  Combines the ingredients for the marinade in an airtight container or a Ziploc bag. Add the flank steak strips into the marinade, seal and allow to marinate in the refrigerator for 30 minutes to one hour. In the meantime, wash and trim the ends of the zucchini. Using a spiralizer, make the zucchini noodles, then set aside. Bring the flank steak to room temperature and heat oil in a large skillet over medium-high heat — reserve the juices of the marinade for later. Add the steak strips in one layer and season with salt and pepper. Cook steak for one minute without stirring. Add minced garlic, then stir the flank steak for another minute or two to cook the other side. Remove the grilled steak from the skillet and set aside to a plate. In the same skillet, add butter, lemon juice and zest, red pepper flakes, chicken broth, and remaining marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly. Stir in the fresh parsley, then add the zucchini noodles and toss for two to three minutes to cook it up. Allow the cooking juices to reduce for one minute if the zucchini renders too much water. Add the grilled steak strips back to the pan and stir for another minute. Serve immediately. Enjoy!

 

Notes:

 

Instead of broth, you can enrich the dish with dry white wine.

You can also cook your steak whole to the desired doneness, have it rest for a couple of minutes, then cut into strips afterward.

Zucchini tends to render a lot of water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

Classic American Meatloaf

Classic American Meatloaf

Classic American Meatloaf

2 tablespoons extra-virgin olive oil, plus more for baking dish

1/2 cup finely chopped scallions (white and green parts)

1/4 cup grated carrots

1/4 cup finely chopped onion

1 teaspoon dried thyme

1 teaspoon ground cumin

1/2 teaspoon sweet paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup ketchup

2 teaspoons gelatin

2 pounds ground beef chuck

1/2 pound ground pork

2 large eggs, beaten

1/2 cup dried bread crumbs

Kosher salt and freshly ground black pepper

Glaze:

1/2 cup ketchup

1 teaspoon Worcestershire sauce

1/2 teaspoon dry mustard

 

To make the meatloaf: Preheat the oven to 375 degrees F. In a small skillet, heat the oil over medium heat. Add the scallions, carrot and onion and cook until softened, about 10 minutes. Add the thyme, cumin, paprika, and garlic and onion powders. Cook until fragrant, about 1 minute. Scrape into a large bowl and let cool completely. Meanwhile, heat the ketchup in the microwave until just warm to the touch. Sprinkle the gelatin over the ketchup and whisk to remove clumps. Add to the cooled vegetable mixture, then add the beef, pork, eggs, and bread crumbs. Season with salt and pepper and mix just to combine. Coat a 9×13-inch baking dish with oil and form the meat mixture into a loaf. To make the glaze: In a measuring cup, stir together the ketchup, Worcestershire, and mustard. Brush a little glaze on the meatloaf and bake until the internal temperature reaches 160 degrees F, about 1 hour 15 minutes, brushing three or four times with the glaze until you’ve used it all. Let meatloaf rest at least 15 minutes before slicing.

15-Minute Sheet Pan Beef and Broccoli

15-Minute Sheet Pan Beef and Broccoli

15-Minute Sheet Pan Beef and Broccoli

1/2 cup low-sodium soy sauce

4 to 5 cloves garlic, finely minced or pressed

2 to 3 T. honey

2 T. brown sugar, packed

2 T. sesame oil

2 T. rice vinegar

2 to 3 tsp. ground ginger

1 tsp. kosher salt, optional and to taste (soy sauce already has salt)

1 tsp. freshly ground black pepper, or to taste

pinch cayenne pepper or red pepper flakes, optional and to taste

1 to 1.25 pounds flank steak, sliced against the grain in bite size pieces

about 4 to 6 cups broccoli florets

1 T. cornstarch, optional

1 T. cold water, optional

2 to 3 green onions sliced in 1-inch segments on the bias, optional for garnishing

1 T. sesame seeds, optional for garnishing

 

Preheat oven to 425F and line a sheet pan with aluminum foil for easier cleanup; set aside. To a large bowl add the soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, optional salt, pepper, optional cayenne or red pepper flakes, and whisk to combine. Add the steak, stir to combine, and let it marinate for 10 to 15 minutes (if you have time and can marinate for up to 1 hour, even better). Using a tongs or a slotted spoon, transfer the steak to the sheet pan with space in between the pieces; set aside. Add the broccoli (I use 6 cups because we like a lot of broccoli, use less if desired) to the marinade mixture and give it a quick dunk, you just want to moisten it a bit. Using a tongs or a slotted spoon, transfer the broccoli to the sheet pan, and scatter it in between the steak if possible so food isn’t overlapping too much; reserve the marinade. Bake for about 10 to 12 minutes, or until the steak is cooked through and the broccoli is fork-tender. While the food bakes, optionally add the reserved marinade to a small saucepan and bring it to a boil over medium-high heat. Add the cornstarch and cold water to a small bowl, stir to combine, and all the cornstarch slurry to the boiling saucepan, whisking nearly constantly for 30 seconds or until dissolved. The sauce will get very thick quickly because there’s not much quantity. If desired, add about 1/4 to 1/2 cup water as desired for consistency, whisking until incorporated and smooth. After the beef and broccoli are done, evenly drizzle with the sauce, to taste. Evenly garnish with optional green onions, optional sesame seeds, and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days.

Crispy Sheet-Pan Meatballs with Salsa Verde

Crispy Sheet-Pan Meatballs with Salsa Verde

Crispy Sheet-Pan Meatballs with Salsa Verde

2 garlic cloves, divided

2 C. packed mixed herbs, such as parsley, cilantro, basil, and/or dill, divided

3 T. drained capers

¼ C. walnuts

1 large egg

1 T. paprika

2 tsp. kosher salt, plus more

3 T. plus ½ C. extra-virgin olive oil, divided

1 C. panko (Japanese breadcrumbs)

1 lb. ground beef (20% fat)

1 lemon

Freshly ground black pepper

 

Place a rack in center of oven; preheat to 425°. Finely grate 1 garlic clove into a medium bowl. Finely grate 1 more garlic clove into a small bowl. (The medium bowl is for your meatball mixture, and the small bowl is for your salsa verde, in case this part seems silly.) Finely chop 2 C. mixed herbs. As we mentioned in the ingredients list, you can use any combo of soft herbs like parsley, dill, basil, and/or cilantro, but if you’ve only got one that’s cool, too—we just love how green and complex they taste when mixed together. Transfer half to same medium bowl, then transfer remaining herbs to same small bowl. Finely chop 3 T. capers. Transfer 2 T. capers to medium bowl, then transfer remaining 1 T. capers to small bowl. Chop ¼ C. walnuts and add to same medium bowl. If you’ve never added nuts to meatballs, you’re in for a real treat; they lend great texture and flavor to the finished dish. Whisk in 1 egg, 1 T. paprika, 2 tsp. salt, and 1 T. oil to bowl with walnuts. Using clean hands, mix 1 C. panko into egg mixture. Add 1 lb. ground beef and continue to mix gently with your hands until incorporated, but do not overmix. This part is key—if you work the mixture too much, the meat will become tough and springy, almost like sausage, so use a gentle hand. Also: At this point, you can pinch off a little piece of the meatball mixture, crisp it in a skillet, and give it a taste to make sure the seasoning is to your liking. This is your last chance to make any tweaks before they all get cooked! Drizzle 2 T. oil on a rimmed baking sheet. Roll beef mixture into 1½” balls (about the size of golf balls). Arrange 1″ apart on pan. Bake meatballs, shaking pan halfway through, until crispy on all sides, about 10 minutes. One cool thing about using all beef (instead of a beef-pork-veal combo) is that it’s totally fine if the meatballs are a little pink in the middle. While meatballs are cooking, you can finish that salsa verde. This is one of our all-time favorite sauces, and is delicious spooned over just about any piece of meat, roasted veg, or bowl of leftovers you can think of. Which is all to say: Get ready to have a lot more salsa verde in your life from here on out. Finely grate lemon zest into bowl with herbs and garlic. Halve the lemon you just zested and squeeze juice into bowl, using your hand to catch any seeds. (You can use a citrus squeezer for this if you’ve got one.) Add remaining ½ C. oil and stir to combine. Season with salt and pepper, taste, and add more seasoning if necessary—it should be good and punchy. Transfer meatballs to a platter, and serve with salsa verde alongside.

Prime Rib with Cognac-roasted Vegetables and Crunchy Greens

Prime Rib with Cognac-roasted Vegetables and Crunchy Greens

Prime Rib with Cognac-roasted Vegetables and Crunchy Greens

1 (5-pound) bone-in or (4-pound) boneless prime rib roast

4 large carrots (about 1 pound), peeled and cut into 2-inch sections

1 (3/4-pound) fennel bulb, cut into 8 sections through the core

1 1/2 pounds small red potatoes, halved if large

6 small shallots, peeled

6 garlic cloves, peeled and smashed

1 T. plus 2 tsp. chopped fresh thyme

2 T. plus 2 tsp. extra-virgin olive oil

salt and freshly ground black pepper to taste

4 C. chopped winter greens, such as kale, collard greens, or chard (about ¼ pound), ribs removed if large

1⁄3 C. cognac

 

Remove the roast from the refrigerator and let sit at room temperature for 1 hour while you prepare the vegetables and preheat the oven.  Place the carrots, fennel, potatoes, shallots, and garlic cloves in a large roasting pan. Add 2 tsp. of the thyme, 1 T. of the oil, salt and pepper to taste, and mix the ingredients together. Nestle the roast into the center of the vegetables (bone side down, if using a bone-in roast). Coat it with the 2 tsp. oil, then sprinkle with the remaining T. of thyme, salt, and plenty of pepper. Preheat the oven to 450°F. When the oven is hot, roast the beef and vegetables for 20 minutes. Reduce the oven temperature to 350°F and roast for 40 minutes longer. Mix the greens with the remaining T. olive oil, nestle them into the vegetables, then cook for 20 to 30 minutes longer (80 to 90 minutes total) or until the inside of the roast reaches 125°F on an instant-read thermometer for rare—the timing will depend on the shape of your roast. (You’ll want to cook it to 135°F for medium, or 145°F for well-done meat.)  Transfer the roast to a large cutting board and let it rest for 10 minutes. Drizzle the cognac over the vegetables and roast for 10 minutes longer. Cut the meat into thin slices and serve immediately, when the vegetables are piping hot.

Homemade Stroganoff Hamburger Helper

Homemade Stroganoff Hamburger Helper

Homemade Stroganoff Hamburger Helper

1 lb ground beef

1 medium sweet onion, diced

8 oz crimini mushrooms, sliced

1 tsp. kosher salt

2 cloves garlic, minced

2 tsp. paprika

1 tsp. dried thyme

1 tsp. ground black pepper

4 C. low sodium beef or chicken broth

12 oz. egg noodles

1/2 C. sour cream

1/2 C. chopped parsley

 

Heat large deep skillet over medium heat. Add the ground beef and cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Remove the beef to a bowl, leaving the fat in the pan. Add the onion, mushrooms, and salt and cook until the mushrooms are tender and the onion is translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Sprinkle the paprika, thyme, and pepper over the top and stir to combine.  Pour in the broth and scrape up any bits stuck to the pan. Add the pasta. Bring to a boil over medium-high heat and continue to cook, stirring often, until the pasta is al dente, about 10 minutes. Return the reserved ground beef to the pan and stir through until warm, about a minute. Remove from heat and stir in sour cream and parsley. Serve immediately.

Homemade Lasagna Hamburger Helper

Homemade Lasagna Hamburger Helper

Homemade Lasagna Hamburger Helper

1 lb. ground beef

1 medium sweet onion, diced

3 cloves garlic, minced

1/2 tsp. kosher salt

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

1 (28-oz.) can crushed tomatoes

8 oz. dry mafalda pasta (small wavy like lasagna pieces)

3 C. chicken broth

1 C. (4 oz.) shredded mozzarella cheese

2 tsp. minced fresh parsley

In a large, deep skillet, brown the ground beef over medium-high heat until it is well browned and no longer pink. Drain off any excess fat, if needed. Add the chopped onion and minced garlic to the skillet and stir. Season with salt, basil, oregano, and crushed red pepper, and cook until the onion gets soft and translucent, about 3 minutes.

Add the crushed tomatoes, pasta, and chicken broth and stir everything together. Bring to a boil then reduce to medium low. Cook for about 15 minutes or until the pasta is cooked through; most of the sauce should be absorbed. Stir in the cheese and cook for another 30 seconds to a minute until the cheese melts. Garnish with parsley and serve immediately.

Orzo, Pancetta, and Provolone Bake with Turkey Meatballs

Orzo, Pancetta, and Provolone Bake with Turkey Meatballs

Orzo, Pancetta, and Provolone Bake with Turkey Meatballs

Nonstick cooking spray

4 cups reduced-sodium chicken broth

16 ounces dried orzo pasta

6 ounces thinly sliced pancetta, chopped, or 6 slices bacon, chopped

1 cup chopped onion (1 large)

2 cloves garlic, minced

1 cup dry white wine or reduced-sodium chicken broth

1 cup shredded provolone cheese (4 ounces)

½ cup chopped roasted red sweet peppers

½ cup whipping cream

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 12 ounce package (12) refrigerated cooked turkey Italian meatballs

½ cup panko (Japanese-style bread crumbs)

â…“ cup finely shredded Parmesan cheese

1 teaspoon dried thyme, crushed

2 T. olive oil

Snipped fresh Italian (flat-leaf) parsley (optional)

 

Preheat oven to 400°F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a 4-quart Dutch oven bring broth to boiling. Stir in orzo. Cook, uncovered, for 6 to 7 minutes or until orzo is almost tender and liquid is absorbed, stirring occasionally. Remove from heat. In a large skillet cook and stir pancetta over medium heat until brown and crisp. Using a slotted spoon, remove pancetta and drain on paper towels, reserving 1 T. drippings in skillet. Add onion to the reserved drippings; cook over medium heat for 3 to 4 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute. Remove from heat. Add wine, stirring to scrape up crusty brown bits. Return to heat and simmer, uncovered, about 5 minutes or until wine is reduced by half. Add wine mixture to orzo in Dutch oven. Stir in pancetta, provolone cheese, roasted peppers, whipping cream, salt, and black pepper. Transfer mixture to the prepared baking dish. Add meatballs to baking dish, pressing lightly into orzo mixture. In a small bowl combine panko, Parmesan cheese, and thyme. Drizzle with oil; toss to coat. Sprinkle mixture over meatballs and orzo mixture. Bake, uncovered, about 25 minutes or until bubbly and crumbs are golden. If desired, sprinkle with parsley.

 

Servings: 6

743 calories, (12 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 81 mg cholesterol, 1211 mg sodium, 72 g carbohydrates, 3 g fiber, 5 g sugar, 35 g protein.

One Pot Ramen Vegetable Beef Skillet

One Pot Ramen Vegetable Beef Skillet

One Pot Ramen Vegetable Beef Skillet

1 pound ground beef

1½ C. sliced carrots

¾ C. diced onion

2 C. shredded napa cabbage

1 C. water

3 tsp. soy sauce

1 package (3 ounce) beef ramen noodles

 

Combine the beef, carrots and onion in a large skillet over medium heat. Cook until the meat is no longer pink and the vegetables are tender. Drain, if needed.  Add in the water, cabbage, soy sauce and half the package of the seasoning packet. Break the noodles into pieces and add to the pan. Cover and cook until the liquid is absorbed and the noodles are tender, about 10 minutes. Taste for seasoning and add more of the seasoning packet if needed.

Red Curry Noodle Bowls with Steak & Cabbage

Red Curry Noodle Bowls with Steak & Cabbage

Red Curry Noodle Bowls with Steak & Cabbage

4 ounces dried flat linguine-width rice noodles

2 1/2 tsp. kosher salt, plus more

1 pound flank steak

2 tsp. refined coconut or vegetable oil, divided

1/4 C. red curry paste

2 tsp. freshly grated ginger

1 small head savoy cabbage (about 12 ounces), thinly sliced into long ribbons

2 1/2 C. low-sodium beef broth

1 (15-ounce) can coconut milk

2 tsp. fresh lime juice, plus wedges for serving

4 ounces pea sprouts or shoots

1/2 C. basil leaves, preferably purple Thai

1/2 C. mint leaves

Sliced red chiles (for serving)

 

Cook noodles in a large pot of boiling salted water according to package directions. Drain, rinse with cold water, and drain again; set aside. Meanwhile, season steak with 1 tsp. salt. Heat 1 Tbsp. oil in a large skillet over high. Sear steak 4–5 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain. Heat remaining 1 Tbsp. oil in same skillet over medium. Add curry paste and ginger and stir to combine. Stir in cabbage and remaining 1 1/2 tsp. salt and toss to coat. Cook, tossing, until cabbage just begins to wilt, about 1 minute. Add broth and coconut milk. Bring to a simmer, then remove from heat and stir in noodles and lime juice.

Divide noodle mixture among bowls. Top with steak, pea sprouts, basil, mint, and chiles. Serve with lime wedges alongside.

Skillet Salisbury Steak

Skillet Salisbury Steak

Skillet Salisbury Steak

1 pound ground beef

1/2 C. bread crumbs

2 T. ketchup

1 T. Worcestershire sauce

1 tsp. mustard powder

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1 egg

2 T. butter

 

8 ounce mushrooms, sliced

1 small sweet onion, sliced

2 C. beef broth

1 T. ketchup

1 T. Worcestershire sauce

1 T. cornstarch

1 T. water

 

In a medium sized mixing bowl add the ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, salt, pepper, and egg. Mix with your hands until just combined and shape into 4 oval patties.  Heat the butter in a medium sized skillet over medium high heat. Add the patties and cook until the sides are slightly crisp and cooked throughout. Remove and set aside on a plate.  Add the mushrooms and onion to the pan and cook until tender, 4-5 minutes. Remove to the plate with the patties.  To make the gravy: Add the beef broth, ketchup, and Worcestershire sauce to the skillet. In a small bowl add the cornstarch and water creating a slurry. Whisk it into the gravy and bring to a boil. Reduce the heat to medium low and add the mushrooms, onions, and patties back to the skillet. Allow to simmer until the gravy starts to thicken. Salt and pepper to taste. Serve over mashed potatoes and peas and garnish with fresh parsley if desired.

Breaded Beef Sirloin with Zucchini & Tomato Salad

Breaded Beef Sirloin with Zucchini & Tomato Salad

Breaded Beef Sirloin with Zucchini & Tomato Salad

 

1/2 cup all-purpose flour

Kosher salt and freshly ground black pepper

4 (4-ounce) pieces beef sirloin, pounded to a 1/4-inch thickness

5 tablespoons olive oil

Juice of 1 lemon

2 small zucchini, thinly sliced into rounds (about 2 cups)

1 cup grape tomatoes, halved

3 tablespoons torn fresh basil leaves

lemon zest, optional

1-2 oz. feta cheese, optional

Put the flour in a shallow bowl and season well with salt and pepper. Put a large skillet over medium-high heat. Season both sides of the beef with salt and pepper. Working with one piece of meat at a time, dredge the beef in the flour, making sure to coat both sides well. Shake off the excess. Add 3 tablespoons of the olive oil to the preheated pan. Put the beef in the pan and cook until golden brown on both sides, about 2 minutes per side. Meanwhile, in a medium bowl, whisk together the remaining 2 tablespoons olive oil and the lemon juice. Add the zucchini, tomatoes, basil, zest and cheese (if using); season with salt and pepper, and toss well to combine.  Put the beef on plates, top with zucchini salad, and serve.