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Category: Beef

Hamburger Special

Hamburger Special

2 lb. ground beef, or substitute 2 C. cooked whole wheat berries for one lb. the meat
1 medium chopped onion
1/4 C. vinegar
1/2 tsp. dry mustard
1/2 tsp. ground pepper
1 tsp. salt
1/2 C. catsup
1/2 tsp. brown sugar
1/2 tsp. garlic powder
1 can tomato paste (6 oz.)
1 can water

Brown beef with onion and drain fat. Add all the other ingredients and simmer for 30 minutes. Serve over hot rice and garnish with grated cheese, kidney beans, shredded lettuce or cabbage, diced celery, diced tomatoes, diced avocado, sour cream, and /or corn chips.

Chopped Sirloin on Toast with a Fried Egg and Green Peppercorn Sauce

Chopped Sirloin on Toast with a Fried Egg and Green Peppercorn Sauce

2 T. Canola Oil
1 small Shallot, grated or minced
1 large clove Garlic, grated or minced
4 T. green Peppercorns in Brine, drained
Salt & Pepper
2 T. Flour
1 ½ C. Red Wine
2 sprigs fresh Thyme
2 C. Veal or Beef Stock
½ T. Butter

1 ½ lb. chopped Sirloin
5 lg. Eggs
1 T. fresh chopped Parsley
2 tsp. Salt
1 tsp. Pepper
1 T. Canola Oil
4 1″ thick slices bread from Rustic Loaf
1 T. Butter, melted
¼ C. EVOO
Sea Salt

To make sauce heat oil with shallot and garlic in a large heavy bottomed saucepan over medium high heat and saute about 1-2 minutes, until shallot is soft and garlic is fragrant, stirring constantly. Add peppercorns and stir another minute. Season with salt and pepper. Add flour and mix well. Add wine and thyme and stir to combine. Bring to simmer, reduce heat and cook for 2 minutes. Add stock, return heat to high, and bring to a boil. Reduce heat and simmer until reduced by half, about 20-25 minutes. Just before serving, stir in butter.

Combine sirloin, one egg, parsley, salt and pepper in large bowl and mix with hands until combined. For into 4 equally sized patties, shaping to fit your bread slices. Heat oil in a large skillet until almost smoking. Place patties in pan and sear 2 minutes per side for rare, 3 minutes per side for medium rare. Remove patties to a plate and hold while preparing toast and eggs.

Toast bread, then brush one side with melted butter. Fry eggs in olive oil over high heat – oil should be almost smoking. Break egg into a small bowl, then transfer to skillet. Let it just begin to set around the edges, then you can add the next egg (let them set so they don’t run into each other). Cook them about 90 seconds, until whites are set, edges are turning crispy but yolks are still runny. Remove eggs to a plate, then cook remaining 2 eggs the same way.

Place 1 slice toast on a plate, buttered side up. Place burger on top. Repeat with remaining 3 toast and patties. Pout the peppercorn sauce on and around the beef and toast, reserving about 4 tablespoons. Top each with egg, season with sea salt, then garnish with another tablespoon of peppercorn sauce per plate.

Beef and Scallop Sauté

Beef and Scallop Sauté

2 oz. lean beef strips
3 oz. Scallops
Minced garlic, chopped scallions, ground pepper, pinch red pepper flakes
1-2 T. sherry, optional
1 C. sliced water chestnuts
1 1/3 tsp. olive or peanut oil

In a non-stick pan, sauté beef strips in oil. Add spices, water chestnuts, sherry and scallops. Cook scallops quickly, until they are just heated through and browned lightly, so that they don’t get tough.

Seared Beef Filet with White Beans, Bitter Greens and Black Olive Tapenade

Seared Beef Filet with White Beans, Bitter Greens and Black Olive Tapenade

1 tablespoon extra-virgin olive oil, plus more for thinning the tapenade if necessary
5 cups loosely packed arugula leaves (or a mixture of arugula and radicchio)
Kosher salt
2 large cloves garlic, grated or minced (about 2 teaspoons)
1 14-ounce can cannellini beans, rinsed and drained
1/4 cup water
Freshly squeezed lemon juice
4 6-ounce beef tenderloin filets (about 3/4 inch thick)
Freshly ground black pepper
1 tablespoon vegetable oil
2 teaspoons black olive tapenade

Heat the olive oil in a large skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Add the arugula to the skillet and let it sit for about 30 seconds without stirring. Season it with a pinch or two of kosher salt, add the garlic and cook, stirring, for another 30 seconds, until some of the leaves are just wilted but some remain bright green. (Some of the leaves may brown slightly, which is fine; it lends a nice flavor to the dish.) Add the beans and water. Stir to incorporate, and cook the mixture for about 2 minutes, until it’s warmed through. Season to taste with lemon juice and salt, if needed. Remove beans and greens to plate or bowl and keep warm. Season both sides of the steaks with kosher salt and freshly ground black pepper. Wipe out the same skillet you used for the beans and greens; add the vegetable oil and place skillet over high heat for 2 to 3 minutes, until the oil’s almost smoking (you will begin to smell the oil at that point). Add the steaks and sear them on one side for 2 minutes if you want them medium-rare, 4 minutes for medium. Flip the steaks, turn off the heat and let them sit in the skillet until the skillet goes quiet, about 3 minutes. If the tapenade is thick and pastelike, put it in a small bowl and stir in a tablespoon or two of olive oil until you have a loose, spoonable consistency. Divide the beans and greens mixture among four plates. Place the steaks with the first-cooked sides up in the center of each plate and smear the tapenade on the steaks.

Tortilla Chip Casserole

Tortilla Chip Casserole

3/4 cup chopped onion
2 T. butter
1 can (15 oz.) tomato sauce
1 can (4 oz.) diced green chilies
2 tsp. cumin
1 tsp. salt
1/4 tsp. red pepper
1 pkg. (7-1/4 oz.) tortilla chips, crushed
2 C. Monterey Jack cheese, shredded
1 cup dairy sour cream
1 lb. ground beef
1 cup cheddar cheese

Sauté onion in butter. Add sauce, chilies, cumin, salt, red pepper. Simmer 10 minutes. Layer in buttered 9 inch square pan, half of each of the following: Tortilla chips, Monterey Jack cheese, beef and sauce. Repeat once. Bake in preheated 350 degree oven, about 25 minutes. Spread sour cream on top and cheddar cheese. Return to oven 10 minutes.

Beef Steaks with Pepper-Onion Relish

Beef Steaks with Pepper-Onion Relish

1/4 C. seasoned fine dry bread crumbs
1/4 C. grated Parmesan cheese
1 tsp. snipped fresh parsley
1/4 tsp. salt
Dash dash ground black pepper
1 beaten egg
1 tsp. water
3 cloves garlic, minced
6 beef tenderloin steaks, cut 1/2 inch thick (1 to 1-1/4 pounds)
2 tsp. olive oil or cooking oil
3 red, green, and/or yellow sweet peppers, cut into bite-size strips
2 large onions, thinly sliced and separated into rings (3 C.)
1 sprig fresh rosemary or 1/2 tsp. dried rosemary, crushed
3 tsp. red wine vinegar
1 tsp. butter or margarine
Snipped fresh rosemary (optional)

In a shallow dish combine bread crumbs, Parmesan cheese, parsley, salt, and black pepper. In another dish stir together the egg and water. Rub about half of the garlic over steaks. Dip steaks in egg mixture; coat with crumb mixture. Set aside. For the relish, in a large skillet heat 1 tsp. the oil over medium heat. Add the remaining garlic, the sweet peppers, onion, and rosemary sprig or dried rosemary; cover and cook for 10 to 15 minutes or until tender, stirring occasionally. Remove fresh rosemary, if used. Stir in vinegar. Remove from heat; keep warm. Meanwhile, in a large skillet heat butter or margarine and remaining oil over medium-high heat. Add meat; reduce heat to medium. Cook, uncovered, to desired doneness, turning once. [Allow 10 to 12 minutes for medium doneness (160 degrees F).] Serve with the relish. If desired, sprinkle with snipped rosemary. Makes 6 servings.

Cube Steak with Lime Mojo

Cube Steak with Lime Mojo

Mojo is a garlicky citrus sauce that’s popular throughout Latin America and the Caribbean. This lime-heavy version (most mojo is made with sour oranges) is a perfect marinade for cube steak, a quick cooking cut of beef round.

8 cloves garlic, peeled
Salt
1 ½ tsp. fresh Oregano, finely chopped
1 tsp. Cumin
Pepper
¾ C. fresh Lime Juice (4 limes)
½ C. Orange Juice (1 Orange)
1 tsp. Sugar
4 Beef Cube Steaks
1 tsp. Canola Oil
½ lg. White Onion, thinly sliced
½ lg. Red Bell Pepper, cored and thinly sliced

In a mortar, lightly crush the garlic with a pestle. Sprinkle with 2 tsp. salt and let sit for 5 minutes. Add the oregano, cumin, and 1/2 tsp. black pepper and mash until a paste forms. Transfer to a medium bowl and add the lime juice, orange juice, and sugar; whisk until well combined. Lay the steaks in a 9×13-inch glass or ceramic dish and pour the garlic mixture (the mojo) over them. Let the steaks marinate for no more than 10 minutes. Meanwhile, heat the oil in a 12-inch skillet over high heat. Add the onions and peppers and cook, stirring constantly until they begin to soften, about 2 minutes. Transfer to a bowl. Add the steaks to the pan along with 2 tsp. the mojo (discard the rest). Cook for 2 minutes, flip, add the onions and peppers, cover, and cook for 1 minute more. Uncover and continue cooking until the meat is just cooked through, about 2 minutes more. Serve the steaks topped with the onions, peppers, and a drizzle of the cooked mojo.

Beef & Barley Dinner

Beef & Barley Dinner

Beef & Barley Dinner

 

1 lb. Ground Meat

1 T. dried minced Onion

16oz. can French cut Green Beans, with liquid

8oz. can Tomato Sauce

1 C. Water

½ C. Pearl Barley

 

In large skillet, cook ground meat, breaking up large pieces, until cooked through and browned. Drain excess fat. Add all remaining ingredients. Cover and simmer until barley has softened and swelled – 10-15 minutes. Feel free to add herbs, spices, and / or hot sauce to taste.

Sloppy Joes

Sloppy Joes

Ree Drummond's Sloppy Joes As Seen On Food Network's The Pioneer Woman

4 tsp. olive oil
2 onions, finely chopped
1 celery stalk, finely chopped
1/2 carrot, finely chopped
1/2 green bell pepper, seeded and finely chopped
1/2 tsp. dried oregano leaves
1/2 teaspoon dried thyme leaves
1 pound lean ground beef
1 C. canned diced tomatoes
2 T. tomato paste
1 T. Worcestershire sauce
2 tsp. red-wine vinegar
1/4 tsp. hot red pepper sauce
Salt and pepper to taste
Rolls

In a medium nonstick saucepan, heat the oil. Sauté the onions, celery, carrot and bell pepper until the onions are translucent, 10-12 minutes. Stir in the oregano and thyme, then add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 5-7 minutes. In a small bowl, combine the tomatoes, tomato paste and 2 T. water, add to the beef mixture and Cook 1 minute. Stir in the Worcestershire sauce, vinegar, pepper sauce, salt and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture thickens, about 10 minutes. Serve on the rolls.

Curve’s Beef & Asparagus Stir Fry

Curve’s Beef & Asparagus Stir Fry

½” long piece of ginger, minced
3 cloves Garlic, minced
4 T. Soy Sauce
4 T. Corn Starch
1 Lb. Flank Steak or London Broil, cut in thin strips
½ C. Chicken Broth
1 T. Hoisin
1 T. Black Bean Sauce
1 tsp. Sugar
2 T. Canola Oil
1 lb. Asparagus, trimmed and cut into 1″ pieces
¼ C. chopped Scallions.

In a bowl, combine ginger, garlic, soy sauce and 3T. cornstarch until blended. Add beef strips and mix well. Set aside. Combine broth, hoisin sauce, black bean sauce and remaining cornstarch in another bowl. Heat heavy skillet on medium. Add 1 T. oil and swirl to make sure the pan is coated. Add asparagus and stir fry until crisp but cooked, for about 4 to 5 minutes. Add scallions during last minute of cooking. Transfer to a bowl. Add remaining oil to pan. Cook beef, until done about 5 to 7 minutes. Return asparagus and scallions to pan, add sauce and bring to boil. Stir while cooking until thoroughly heated. The sauce will thicken when it boils. Transfer to serving platter and serve immediately.

Yield: 4 servings
Calories: 524
Fat: 18g
Fiber: 4g

Spicy Vietnamese Beef Stir Fry

Spicy Vietnamese Beef Stir Fry

Spicy Vietnamese Beef Stir Fry

 

2 lb. lean beef (flank steak, top round or beef tenderloin), trimmed & cut into strips

1 oz. Vietnamese chili paste (sambal olek)

1 T. ginger, peeled and thinly sliced

1 T. garlic, peeled and minced

1 T. onion, peeled and minced

4 large shiitake mushrooms, stemmed and thinly sliced

2 heads bok choy, cleaned, cored and sliced

1 red bell pepper, seeded and thinly sliced

1 small Japanese eggplant, thinly sliced

2 oz. soy sauce, low sodium

2 oz. water

1 T. cilantro, chopped

1 T. sesame seeds

steamed brown rice

 

Roll beef in the chili paste until evenly distributed. Heat a large nonstick sauté pan or work until white hot. Add beef and stir vigorously. Shake pan until beef is cooked to just under desired temperature. Remove beef and set aside. Keeping the pan white hot, add ginger, garlic, onion, bok choy, mushrooms, peppers and eggplant. Shake and stir vigorously. When half-way cooked, add soy and water. Continue to cook until vegetables are fully cooked and most of the liquid has been absorbed. Add beef and stir. Spoon steamed rice in the center of the plates. Top with beef stiry fry, cilantro and sesame seeds.

Pizza Spins Hamburger Helper

Pizza Spins Hamburger Helper

Pizza Spins Hamburger Helper1 lb. Ground Beef
¼ C. Butter
2 C. Wagon Wheel Pasta
2 C. Water
1 small can Tomato Sauce
2 T. Italian Seasoning (Basil, Oregano, Garlic Powder & Parsley)

Brown one pound ground beef in a skillet. Add butter. Once melted add water and pasta. Bring to a boil, then reduce heat to low and stir in remaining ingredients. Cover and simmer until most of the liquid is absorbed and pasta is tender.

Korean BBQ: Kogi Tacos

Korean BBQ: Kogi Tacos

Korean BBQ: Kogi Tacos

 

3 pounds flanken-style beef short ribs
1 C. soy sauce
1/2 C. brown sugar
1/3 C. mirin
1/4 C. sesame oil
6 cloves garlic
6 scallions
2 tsp. fresh peeled ginger

Korean-Style Slaw:
3 C. Napa cabbage, chopped
1 C. daikon, diced into matchsticks
1 C. bean sprouts
6 scallions, diced
3 T. cilantro, chopped
1 lime, juiced
2 T. soy sauce
1 T. mirin
1 T. sriracha or chili pepper sauce
1 T. extra virgin olive oil

For assembly:
10-15 yellow corn tortillas
sriracha

Begin by cutting off excess fat from the short ribs. You can also remove the membrane under the bone side of the rib. Place in a large flat dish or in a zip-top bag. In a food processor, blend together soy sauce, brown sugar, mirin, sesame oil, garlic, scallions and ginger. Reserve 1/2 C. of sauce and store in an airtight container in the refrigerator. Pour the rest of the sauce over the short ribs, ensuring all ribs are covered. Seal tightly and allow to marinate in the refrigerator for up to 24 hours. To prepare the slaw: Place Napa cabbage, daikon, spouts, scallions and cilantro together in a medium to large bowl. In a small bowl, whisk together lime juice, soy sauce, mirin and sriracha. Slowly whisk in olive oil. Pour dressing over vegetables and toss to coat. Store covered in the fridge until ready to serve. Reduce the extra marinade ingredients in a small saucepan over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl to drizzle on tacos. Heat your grill to 550° F or so**. The intent here is to flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the grill. Cook for three minutes and flip. Cook an additional three minutes, wrap in foil and set aside. Lower grill heat to medium. Place corn tortillas on the grill. Flip after 45 seconds. Grill for another 45 seconds and remove. Cut short ribs into strips, avoiding the bones. Assemble your Korean tacos: Corn tortilla, barbecued short ribs, a drizzle of Korean barbecue sauce, Napa cabbage slaw and extra sriracha to match your tastes. Serve immediately. **If you are doing chicken, you will want to lower the heat a bit and extend the cooking time.

Tomato Beef Stew with Dumplings

Tomato Beef Stew with Dumplings

1 to 2 lbs. beef stew meat cut into 1 inch pieces (may substitute venison for the stew meat)
1 cup chopped onion
2 T. vegetable oil
1 can 4 oz. mushroom stems and pieces
1 can 16 oz. whole tomatoes
1 can 6 oz. tomato paste
2 1/2 C. hot water
1 T. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 T. flour
2 C. Bisquick baking mix
1/3 cup margarine, melted
1/4 C. fresh herbs

Cook and stir beef and onion in oil in dutch oven until beef is brown. Stir in mushrooms (with liquid), tomatoes (with liquid), tomato paste, hot water, salt, sugar and pepper. Heat to boiling, stirring occasionally, until beef is almost tender, about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots and celery. Cover and simmer 30 minutes. Mix cold water and flour until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Heat oven to 400 degrees. Mix remaining ingredients until soft dough forms; beat vigorously 20 strokes. Drop by spoonfuls onto hot beef mixture. Bake until dumplings are brown, about 15 minutes. Serve with sour cream, if desired.

Mexican Casserole with Tortilla Chips

Mexican Casserole with Tortilla Chips

2 tsp. Vegetable Oil
12 oz. Ground Turkey or Ground Beef
14oz. can Stewed Tomatoes
8oz. Mixed Bell Pepper Strips
¾ tsp. Cumin
½ tsp. Salt
½ C. finely shredded Sharp Cheddar Cheese (or try queso fresco)
2 oz. Tortilla Chips, lightly crushed

Heat oil in large skillet over medium heat. Add turkey and cook until no longer pink, stirring to break up meat. Stir in remaining ingredients, except tortilla chips and cheese. Reduce heat, cover and cook 20 minutes, or until vegetables are tender. Sprinkle with cheese and chips and serve.

Slow-Cooker Sauerbraten Beef

Slow-Cooker Sauerbraten Beef

Slow-Cooker Sauerbraten Beef

2 lb beef stew meat (1-inch pieces)

1 cup chopped onions (2 medium)

1 cup beef broth

1 cup red wine vinegar or cider vinegar

2 dried bay leaves

6 cups uncooked medium egg noodles (12 oz)

¾ cup crushed gingersnap cookies (about 15)

2 tablespoons packed brown sugar

2 tablespoons chopped fresh parsley

 

In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.  Cover; cook on Low heat setting 7 to 9 hours.  About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.

WIW: Cornmeal Waffles with Spicy Chili

WIW: Cornmeal Waffles with Spicy Chili

WIW: Cornmeal Waffles with Spicy Chili

 

1 3/4 C. all-purpose flour

1 1/4 C. yellow cornmeal

1 T. baking powder

1 tsp. sugar

1 tsp. salt

2 C. milk

3 T. vegetable oil

2 large eggs

Spicy chili, recipe follows

Shredded Cheddar, for garnish

Sour cream, for garnish

Chopped fresh cilantro leaves, for garnish

 

1 lb. lean ground chuck

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

2 T. chili powder

1 T. ground cumin

1 tsp. salt

1 T. fresh ground black pepper

2 (15-oz.) cans ranch-style beans

1 (15-oz.) can tomato sauce

1 (15-oz.) can niblet corn, drained

1 (10-oz.) can diced tomatoes and green chiles

 

Preheat waffle iron according to manufacturer’s instructions. In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm. Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro. Spicy  Chili: In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper. Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally. Yield: 10 to 12 servings

Bone Marrow Custard With Black Pepper And Parsley

Bone Marrow Custard With Black Pepper And Parsley

Long leg bones from beef steers provide delicious, buttery marrow. Purchase them precut, or ask your butcher or rancher to cut them 1 to 4 inches thick to make scooping out the marrow a little more manageable. While you can remove the marrow from the center of a raw bone, roasting the bones significantly improves the flavor and makes it easier to remove, too. From

5 pounds beef marrow bones, cut about 1 inch thick
5 eggs
2 C. heavy cream
1 tsp. finely ground unrefined sea salt
1 tsp. finely ground black pepper
1 T. minced fresh flat-leaf parsley

Preheat the oven to 425 degrees. Put the bones in a single layer in a roasting pan and roast for 30 minutes. Remove the pan from the oven and let the bones cool until they are comfortable to handle. Decrease the oven temperature to 325 degrees and grease six 4-oz. or four 6-oz. ramekins with a bit of butter. Extract the marrow from the bones with a spoon and drop it into a bowl, discarding the bones. Whisk the eggs and cream into the marrow, then pass the mixture through a fine-mesh sieve set over a bowl to remove any coagulated bits of marrow or lumps of egg. Whisk in the salt, pepper, and parsley. Pour the mixture into the buttered ramekins and place the ramekins in a large baking dish. Fill the dish with enough hot water to reach halfway up the sides of the ramekins. Bake for 45 minutes, or until the sides of the custards are set but the centers remain a touch wobbly. Serve warm.

Hot-and-Sour Beef and Rice Noodle Salad

Hot-and-Sour Beef and Rice Noodle Salad

1 beef flank steak (about 1 lb.)
8 oz. dried thin rice noodles (see “Four Types of Noodles,” below)
1/2 C. lime juice
1/4 C. Asian fish sauce (nuoc mam or nam pla) or soy sauce
1/4 C. sugar (2 T. if using soy sauce)
1 T. minced garlic
3 to 4 tsp. minced fresh serrano chiles
2 quarts salad greens (5 oz.), rinsed and crisped
1 C. cherry tomatoes (8 oz.), rinsed, stemmed, and halved
1/2 C. thinly slivered red onion, rinsed
1/3 C. fresh mint leaves, rinsed
1/3 C. fresh cilantro leaves, rinsed

Rinse steak and pat dry. Lay on a grill 4 to 6 inches above a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook steak, turning once, until browned on the outside but still pink in center of thickest part (cut to test), 9 to 12 minutes total. Transfer to a board and let rest at least 5 minutes. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil; add noodles and stir occasionally until barely tender to bite, 3 to 4 minutes. Drain, rinse with cold water until cool, and drain again thoroughly. In a small bowl, mix 1/2 C. (1/4 C. if substituting soy sauce for fish sauce) water, lime juice, fish sauce, sugar, and garlic. Add chiles to taste. Thinly slice meat across the grain at a 45° angle, then cut the slices into 3- to 4-inch lengths. On each of four dinner plates, layer equal portions of salad greens, noodles, tomatoes, onion, mint, and cilantro. Top salads with slices of beef. Spoon half the dressing over salads; serve remaining to add to taste.

Four types of noodles: Look for dried Asian noodles in the international section of the supermarket or in an Asian market.

Bean threads (saifun or cellophane noodles). Thin, wiry dried noodles, made from the starch of mung beans, turn clear and slippery when cooked in water or puffy and crisp when deep-fried. Neutral flavor.

Rice noodles (rice sticks, mai fun, mi fun). Dried white noodles, made from rice flour, vary from whisker-thin to about 1/4 inch wide. When cooked in water, they turn opaque and tender; when fried, they puff and crisp. Mild rice flavor.

Soba. Buckwheat and wheat flour infuse thin, tan Japanese noodles with robust, earthy flavor.

Wheat noodles (Chinese noodles or Oriental noodles, mein). Available in many forms, these all-purpose noodles taste similar to spaghetti and go by many names.

Soy-Glazed Beef Tri-Tip with Shiitake Mushrooms

Soy-Glazed Beef Tri-Tip with Shiitake Mushrooms

Soy-Glazed Beef Tri-Tip with Shiitake Mushrooms

 

1 pound beef tri-tip, cut into 4 x 1/2-inch strips

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

4 cups sliced stemmed shiitake mushrooms

2 garlic cloves, minced

1/4 cup reduced-sodium soy sauce

1 tablespoon sesame oil

1 teaspoon cornstarch

1 teaspoon finely grated peeled fresh ginger

1/4 cup roughly chopped fresh cilantro leaves

 

Put a large skillet over high heat. Season the beef on both sides with salt and pepper. Add the olive oil to the pan. Arrange the beef in a single layer and cook, without stirring, for 2 minutes. Flip the meat and scoot it to one side of the pan. To the open space, add the mushrooms and cook for 1 minute. Stir in the garlic and shake the pan to distribute everything into an even layer. Cook, without stirring, until the beef and mushrooms are browned and cooked through, about 1 1/2 minutes. In a small bowl, whisk to combine the soy sauce, sesame oil, 2 tablespoons water, the cornstarch, and ginger. Add this mixture to the pan and cook until the sauce just starts to thicken, about 30 seconds. Remove from the heat, stir in the cilantro, and serve.

Steak with crème fraîche and Peppercorn Sauce

Steak with crème fraîche and Peppercorn Sauce

Steak with crème fraîche and Peppercorn Sauce

 

7 ounces beef stock

3 1/2 ounces red wine

Salt

2 sirloin steaks (8 ounces each)

Pinch of steak seasoning

1 tsp. butter

1 tsp. olive oil

2 T. crème fraîche

2 tsp. mixed peppercorns, coarsely crushed

Two large handfuls mixed greens

 

Pour the stock and wine into a small saucepan and boil rapidly for about 10 minutes to reduce it, then season with a pinch of salt. Season the steaks with a pinch of steak seasoning and allow to reach room temperature. Place a skillet over high heat and add the butter and oil. Add the steaks to the hot pan and, keeping the heat high, cook 3 minutes on one side for medium or 2 minutes for rare. Turn them over and give them another 2 minutes on the other side for medium or 1 minute for rare. Pour in the reduced stock, crème fraîche, and peppercorns. Stir well and cook for 1 minute more. Serve with mixed greens.

 

Yield: 2 servings

Calories: 510

Mouthwatering Marinated Steak

Mouthwatering Marinated Steak

Mouthwatering Marinated Steak

1/4 C. reduced-sodium soy sauce
2 T. dry sherry
1 T. brown sugar
1 T. sesame oil
1 tsp. ground ginger
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 1/2 pounds flank or other lean steak (like top sirloin)

For the marinade, in a small bowl combine the first 7 ingredients (soy sauce through onion powder). Transfer it to a large zip-top bag, add the steak, seal it, and turn to coat the meat with the marinade. Let stand at room temperature, turning occasionally, for 20 to 30 minutes. (Or refrigerate for up to 4 hours, and remove from the refrigerator 30 minutes before cooking.) Preheat the grill to medium-high. Lightly oil the grill grate. Remove the steak from the marinade, shaking off excess. Grill the steak, with the lid closed, for 3 to 4 minutes, or until the underside is browned. Turn steak and grill for 4 to 5 minutes for medium-rare. Remove the steak from the grill and let it rest for 5 minutes. To serve, cut steak across the grain into thin slices. Serve the steak drizzled with the carving juices.

 

Yield: 6 servings

Calories: 190

Fat: 7g

Fiber: 0g

Blue Cheese Sirloin (Adult) & Sirloin Quesadilla (Children)

Blue Cheese Sirloin (Adult) & Sirloin Quesadilla (Children)

Blue Cheese Sirloin (Adult) & Sirloin Quesadilla (Children)3 T. unsalted butter, at room temperature
3 ounces crumbled blue cheese
1 T. chopped fresh chives
1 tsp. steak seasoning (such as McCormick Montreal steak seasoning)
1 sirloin steak (about 2 pounds)
1/2 pound egg noodles
1 C. chopped fresh green beans
1 C. grape tomatoes, quartered
Iceberg lettuce, ¼ c. thawed frozen corn, 2 T. shredded Mexican blend cheese (per child)

Blend butter, blue cheese and chives in a small bowl until creamy. Place on plastic wrap, and shape into cylinder. Refrigerate until ready to use. Heat broiler. Sprinkle steak seasoning on both sides of sirloin. Coat broiler pan with nonstick spray. Broil sirloin about 6 minutes, turn and broil another 5 to 6 minutes or until it reaches 135 degrees F on an instant-read thermometer.  Cook noodles and green beans in boiling salted water until tender. Drain and reserve. Remove steak to cutting board and cut in thin slices. Toss one-quarter of the blue-cheese butter with hot noodles, beans and chopped tomatoes. Cut slices of remaining blue-cheese butter onto each portion of steak.

For each child serving, heat a burrito sized flour tortilla wrapped in a damp paper towel in the microwave for 30 seconds. Layer 5-6 slices sirloin, lettuce, corn, and 1 T. cheese in the center. Top with a mild taco sauce if desired. Fold up, top with cheese and bake at 350 for 10 minutes.

Skillet Lasagna

Skillet Lasagna

Skillet LasagnaLasagna isn’t usually a dish you can throw together at the last minute. Even with no-boil noodles, it takes a good amount of time to get the components just right. Our goal was to transform traditional baked lasagna into a stovetop skillet dish without losing any of its flavor or appeal.

We built a hearty, flavorful meat sauce with onions, garlic, red pepper flakes, and meatloaf mix (a more flavorful alternative to plain ground beef). A large can of diced tomatoes along with tomato sauce provided juicy tomato flavor and a nicely chunky texture. We scattered regular curly-edged lasagna noodles, broken into pieces, over the top of the sauce (smaller pieces are easier to eat and serve). We then diluted the sauce with a little water so that the noodles would cook through. After a 20-minute simmer with the lid on, the pasta was tender, the sauce was properly thickened, and it was time for the cheese. Stirring Parmesan into the dish worked well, but we discovered that the sweet creaminess of ricotta was lost unless we placed it in heaping T.fuls on top of the lasagna. Replacing the lid and letting the cheese warm through for several minutes was the final step for this super-easy one-pan dish.
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Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it’s unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

1 (28-ounce) can diced tomatoes
Water
1 T. olive oil
1 medium onion, minced
Table salt
3 medium cloves garlic, minced or pressed through a garlic press (about 1 T.)
1/8 tsp. red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 C. grated Parmesan cheese plus 2 additional T.
Ground black pepper
1 C. ricotta cheese
3 T. chopped fresh basil

Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 tsp. salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in 1/2 C. Parmesan. Season with salt and pepper. Dot with heaping T. ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 T. Parmesan. Serve.

To cook all of the ingredients in one pan, a little attention to the ordering of the layers is necessary. It may not look like much as you begin the cooking process, but, after 20 minutes and an occasional stir, a layered lasagna appears almost as if by magic. Start by sautéing onion, garlic, and meat in the skillet. Scatter the broken lasagna noodles over the meat. Pour the diced tomatoes and tomato sauce over the noodles. Cover and cook for 20 minutes. Add Parmesan, dot with ricotta, cover the skillet, and let cheese soften off heat.

Ultimate Steakhouse Burger

Ultimate Steakhouse Burger

Never EVER use frozen patties. Sure, bulk frozen patties have their place. Just not here.

Grind your own meat. I often use a combination of chuck and sirloin. I make sure the chuck has a nice portion of fat, nothing too lean. Fat is the secret ingredient to the magical concoction that is flavor. I’m (in that not at all sort of way) for being healthy, but a burger that is made of ground anything that is too lean is just not as juicy or flavorful as one that has a great speckling of fat mixed in.

If you are making big fat juicy burgers, don’t over pack your meat. Don’t use hard firm hands to mold your patties into dense hockey pucks, unless that is what you are going for. Use light fingers and a cupped palm for packing into a light and airy burger.

Pre-heat your grill, grill, skillet, broiler – whatever. Just pre-heat it. Do not plop cold burgers onto a cold cook surface and expect to get a beautiful work of art.

Some people may request well done. Ignore them.

Cheese is a must. It’s not really, but if you are coming to one of my barbecues, it is. I love a sharp cheddar and smooth mozzarella, but for a classic burger, I go all American.

Arrange for a toppings bar. I believe a good burger can be chewed on naked with nothing accompanying it, but a good rolls, fresh lettuce, onions, and slices of tomatoes can really take it up a notch.

For this particular burger, use 85 to 90% lean beef as you will be adding bacon fat into the mixture.

ultimate steakhouse burger

8 strips bacon
1-2 slices white sandwich bread, crusts removed and discarded, cut into 1/2 inch pieces.
1/4 C. milk
1 1/2 lb. ground beef
1 tsp. salt
1/2 tsp. pepper
2 large garlic cloves, minced

Fry bacon in a large skillet over medium heat until crisp, about 8 minutes. Reserve 3 T. of bacon fat and place n a small bowl in refrigerator. Soak bread in milk in a bowl until saturated, about 5 minutes. Mash with a fork to a smooth paste like mixture. Break up beef into a medium bowl. Season with salt and pepper, add garlic, bread paste, and reserved bacon fat. Using your hands, gently knead meat mixture to incorporate ingredients. Divide meat into 4 equal portions and form into loose balls by passing back and forth between your hands. Then gently flatten into 3/4 inch thick patties. Open the bottom grill vents on a charcoal grill completely. Light large chimney starter filled with charcoal briquettes. When coals are hot, spread them evenly over bottom of grill. Set cooking grate in place, cover and heat frill until hot, about 5 minutes. Clean and oil cooking grate. Grill burgers, without pressing down on them, until well seared on both sides, 7 to 10 minutes. Serve, topped with bacon and other burger fixins if desired.

Grilled Sirloin Kabobs with Zesty Top City Sauce

Grilled Sirloin Kabobs with Zesty Top City Sauce

Grilled Sirloin Kabobs with Zesty Top City Sauce

 

2 pounds top sirloin steak

1 T. dried minced onion

2 tsp. dried chives

1 tsp. kosher salt

1 tsp. dried parsley

1 tsp. smoked paprika

1 tsp. ground black pepper

1 recipe Zesty Top City Dipping Sauce (recipe below)

Snipped fresh chives (optional)

 

Trim fat from meat. Cut meat into 1-inch pieces. In a small bowl combine onion, dried chives, salt, parsley, paprika, and pepper. Toss meat with seasoning mixture to coat. Thread meat on eight 12-inch metal skewers, leaving 1/4-inch between pieces. Grill kabobs on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until meat reaches desired doneness, turning once halfway through grilling. (For a gas grill: Preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as directed.) Serve sirloin kabobs with Zesty Top City Dipping Sauce. If you like, garnish with fresh chives.

 

Sauce

 

⅓ cup mayonnaise

¼ cup oil packed diced tomatoes

3 T. sour cream

2 T. prepared horseradish

1 tsp. dried parsley

1 tsp. Worcestershire sauce

 

In a small bowl combine mayonnaise, oil packed diced tomatoes, sour cream, prepared horseradish, dried parsley and Worcestershire sauce. Cover and chill.

Steak Kabobs with Caramelized Onion Relish

Steak Kabobs with Caramelized Onion Relish

Steak Kabobs with Caramelized Onion Relish

 

1-1/2 pounds beef Top Sirloin Steak Boneless cut 1-inch thick

1 tsp. garlic-pepper seasoning

Fresh basil leaves, optional

 

2 T. olive oil

1 large red onion, diced

1/2 cup balsamic vinegar

1/4 cup packed brown sugar

1/4 tsp. salt

1/8 tsp. pepper

 

To prepare Kabobs, preheat broiler. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain. To prepare Caramelized Onion Relish, heat olive oil in a large nonstick skillet over medium heat until hot. Add onions; cook 8 to 10 minutes or until tender and beginning to brown, stirring occasionally. Stir in balsamic vinegar and brown sugar. Cook 5 to 7 minutes or until liquid evaporates and onion mixture browns and thickens, stirring occasionally. Remove from heat and season with salt and pepper; keep warm. Cut beef Top Sirloin Steak into 1-1/4 inch pieces. Season meat with seasoning blend. Thread 3 beef pieces onto each skewer, leaving small spaces between pieces. Place kabobs on rack of broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Cook’s Tip: 1-1/2 pounds beef Ranch Steak cut 1-Inch thick may be substituted for beef Top Sirloin Steak Boneless. To grill, place kabobs on grid over medium, ash-covered coals. Grill, covered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Serve kabobs with relish. Garnish with basil leaves, as desired.

Lebanese Beef Fatayer

Lebanese Beef Fatayer

Lebanese Beef Fatayer

 

1 T. cooking oil

1 lb. of ground beef or lamb

1/2 yellow onion, peeled and diced

1 tsp. salt

3 cloves of garlic, minced

1/2 tsp. black pepper

1/2 tsp. paprika

1/2 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. ground cloves

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/3 cup of catsup

1/4 tsp. cayenne for heat (optional)

2 rolls of pre-made pizza dough from the refrigerated section

2 eggs

2 T. water

 

Pre-heat oven to 350F. Heat oil in large skillet over medium heat and cook onions for one minute. Add meat and salt and break up into small pieces. Continue to cook over medium heat uncovered until cooked through. Add garlic and spices, stir and cook for one more minute. Add catsup and stir well. Remove from heat and set aside. Remove pizza dough from packaging and roll out thinly on a floured surface. Use a small 6 inch bowl to make a template into the dough. Cut circles out with a sharp knife. Dust well with flour and stack in a pile for easier assembly. In a small bowl add egg and water and whisk with a fork until combined, set aside. In each circle add 2-3 Tbs of filling. Brush the edge of the dough with the egg wash and start the fold. Fold two sides about 1/3 of the way, pinching the sides closed as you go. Then take the middle of the remaining side and bring toward the pinched edge making two new seams. Pinch the two new seams closed. Place all on a baking sheet lined with parchment paper or sprayed with cooking spray. Brush all over with egg wash and sprinkle with sesame seeds (white or black). Bake for 15-20 minutes or until golden brown. Turn the baking sheet around half way through cooking. Remove from oven and rest for 5 minutes before serving.

Içli Köfte (Turkish Stuffed Meatball)

Içli Köfte (Turkish Stuffed Meatball)

Içli Köfte (Turkish Stuffed Meatball)

 

1/4 pound ground beef

1 small onion, finely chopped

1/3 cup walnut halves, or shelled pistachios, ground

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1/2 tsp. paprika

1/2 tsp. hot red pepper flakes

 

1/3 cup fine bulgur

1 T. ground beef

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

1/4 cup boiled mashed potato

1/2 large egg, beaten

1 small onion, grated

3 to 4 cups sunflower oil, or other light oil for frying

Fresh Italian parsley, for garnish

 

In a small skillet, fry 1/4 pound ground beef until just cooked. Add the onion and continue to stir until the onion softens. Add the ground nuts, salt, black pepper, paprika, and hot red pepper flakes and continue to sauté. When all the flavors have combined, remove the pan from the heat and let it rest. Make the Case: In a large mixing bowl, combine the bulgur, ground beef, black pepper, salt, potato, egg, and onion. Knead together for several minutes to form a dough. Break off walnut-size pieces of the dough and roll them into balls. With your index finger, push some of the meat and nut filling into the center of the dough and close the end. Shape the meatballs to be narrower at the ends and thicker in the middle in a kind of spindle or football shape. In a large skillet, heat a generous amount of sunflower oil. Fry the meatballs evenly on all sides until dark golden-brown. Place on paper towels to drain. Serve piping hot. Garnish with fresh Italian parsley and serve with a dipping sauce of plain yogurt mixed with grated cucumber and fresh dill.

Beef & Onion Stir Fry

Beef & Onion Stir Fry

Beef & Onion Stir Fry

 

1 pound beef

1 T. soy sauce

1 T. oyster sauce

1 T. rice vinegar

1 T. sesame oil

1 T. cornstarch

1/2 tsp. sugar

1 T. cooking oil

1 medium onion

 

Slice beef and onions. Combine soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, salt, and sugar in a large bowl or zip lock bag. If you are about to cook it, let it marinade at the very least 15-30 minutes. If you are making this ahead, cover and refrigerate for 30 minutes before cooking. In a large nonstick skillet, add 1 T. of oil over medium-high heat. Add the beef, and stir fry until mostly browned, and then add the sliced onions. Stir fry for about 4 minutes or until onions soften.

Red-Braised Oxtail

Red-Braised Oxtail

Red-Braised Oxtail

 

3 lb. of oxtail (about 5 pieces, a mix of large and small)

5 cloves of garlic, minced

2-inch piece of ginger, sliced

6 star anise

3 dried red pepper

1 bay leaf

5 T. of soy sauce

1/2 C. of rice wine

1 T. of brown sugar

salt to taste

oil as needed

water as needed

1/2 turnip, cut into chunks

green onions for garnish

 

Heat oil up in a pan, and brown all sides of the oxtail for about 7 – 10 minutes; set aside. In the same pan, on medium-low heat, put in all of the dry ingredients: garlic, ginger, star anise, dried red pepper, and bay leaf; stir fry until fragrant. Then add the wet ingredients: soy sauce and rice wine; then add the sugar and salt to taste. After stirring the mixture a little, add the oxtails back into the pan and turn up the heat.

Wait for the mixture to boil, then pour in more water to cover about halfway. At this point, turn the heat to low and simmer 2-3 hours. About 30 minutes before serving, add in the turnip. As the turnip cooks with the rest of the dish, you can uncover or cover the pan. If you cover it, you will have more sauce/soup and if you decide to uncover, the dish will taste more flavorful. Garnish with chopped green onions.

Stifatho (Greek Beef Stew)

Stifatho (Greek Beef Stew)

Stifatho (Greek Beef Stew)

 

3 T. olive oil
3 lbs. beef chuck, cut in 1 1/2″ cubes
1/2-1 c. flour
3 lbs. pearl onions (approx. 3 14-oz. packages frozen) or 3 large yellow onions, cut in 1/2″ dice
2 c. canned or roasted tomatoes
1/2 c. red wine vinegar
5 cloves garlic, minced
1 T. oregano
3 bay leaves
1 T. fish sauce
1 stick cinnamon (optional)
2 T. brown sugar or to taste
Salt and pepper

 

Preheat oven to 350°. Heat oil in large Dutch oven over medium-high heat. Put flour in a 1 gallon zip-lock bag with a generous amount of salt and pepper and shake to combine. Add 8-10 cubes meat to the bag and shake to cover them with flour, working in batches to do all of the meat. You only want a dusting on each piece, so shake them off to make sure they’re not clumped with flour. Heat oil in a large Dutch oven. When oil is hot, add floured cubes to the pan, making sure not to crowd them. Brown them well on at least two sides. This will require several batches, so as they brown remove them to a plate or bowl. When all the cubes are browned, put them back in the Dutch oven and add onions, tomatoes, vinegar, garlic, oregano and bay leaves. Place in oven for 90 minutes. Remove from oven. At this point you can either serve it later or finish seasoning the stew. If you’re making it ahead you can cool it and either keep it in the refrigerator or transfer it to containers and freeze it. When you’re ready to heat it for serving, thaw it or pull it out of the refrigerator and remove the fat that has solidified and proceed as below. To finish the stew, stir in the fish sauce and cinnamon stick and heat on the stovetop. Taste, adding salt as needed, and when you can just detect the cinnamon flavor, remove the stick or it will dominate the stew. If it’s overly vinegary for you, start adding brown sugar a T. at a time, stirring it in and letting the stew sit for a few minutes before tasting again, since the vinegar flavor will get milder as it rests. The thing you want to avoid is a baked-bean sweetness, so add a splash of additional vinegar if that happens.

Sheet Pan Greek Meatballs and Tzatziki

Sheet Pan Greek Meatballs and Tzatziki

Sheet Pan Greek Meatballs and Tzatziki

 

1 1/2 pounds ground lamb, beef, or chicken

2 shallots, chopped

1/2 C. fresh parsley, chopped

1/4 C. fresh oregano, chopped

2 tsp. sweet or regular paprika

1 T. dijon mustard

kosher salt and black pepper

chili flakes

2 T. extra virgin olive oil

2 medium sweet potatoes, cut into matchsticks

1-2 C. Tzatziki sauce

lettuce, tomato, avocado and pitas for serving

 

1/2 lemon, halved

4 cloves garlic cloves, smashed

1/3 C. extra virgin olive oil

2 T. red wine vinegar

2 C. mixed fresh herbs, parsley, dill, and or mint, chopped

3/4 C. pitted Greek olives, torn

2 T. chopped pepperoncini

3/4 C. crumbled feta

 

Preheat the oven to 425° F. Line a baking sheet with parchment. Combine the lamb, shallots, parsley, oregano, paprika, dijon, salt, pepper, and chili flakes in a bowl. Coat your hands with a bit of olive oil, and roll the meat into 3 T. size balls, placing them on the prepared baking sheet. Add the lemon wedges and garlic (for the dressing) to the baking sheet. Bake for 15-20 minutes, until the meatballs are crisp and cooked through on the inside. During the same time, toss together the sweet potatoes with 2 T. olive oil and a pinch of salt and pepper on another baking sheet. Bake 25 minutes, until the potatoes are crispy. Meanwhile, make the dressing. Whisk together the olive oil, red wine vinegar, herbs, olives, and pepperoncini. Grab the meatballs from the oven, remove the lemons and garlic. Juice the lemons into the dressing. Chop the garlic and mix into the dressing. Add the feta. To assemble, add Tzakiki and lettuce to a bowl. Top with meatballs and spoon the dressing over the meatballs. Add the potatoes and any other desired toppings. Serve with additional Tzakiki (of course!).

All About Steaks

All About Steaks

All About Steaks

 

The Best Cuts

 

For grilling, broiling, and pan frying, the best cuts of meat are rib eye steaks, strip or shell steaks, and tsp. bone, which contains both the strip and tenderloin steaks. Sirloin and round steaks are generally going to be tough and dry. Flank steaks are good when quickly cooked and sliced across the grain, as described above.

 

For roasting, top sirloin, tenderloin, standing rib roasts, and top rump roast are good candidates.

 

For stir frying, flank, top round, and sirloin steak are good. These cuts are best cooked quickly, and since elastin is broken because the meat is cubed, they are more tender.

 

For kebabs, tenderloin is the best bet. This mild cut absorbs flavors easily and it is very tender.

 

For pot roasting and braising, chuck and rump are the best cuts. These cuts have more collagen and need long, slow cooking in a wet environment to reach their optimum tenderness. Chuck has the most flavor and is the most tender.

 

For ground beef, chuck is the way to go. It has optimal amounts of fat and is tenderized mechanically by the grinding action. Most lean ground beef is chuck, but if you’re not sure, ask!

 

How to Buy Steak

Before you begin cooking, pick the cut of meat that best suits your dinner plan. Tender, less lean cuts are perfect for the grill and are delicious plain or dressed up with sauces. Leaner, chewier cuts become more tender and delicious when marinated, thinly sliced, and grilled quickly or braised.

For any cut of steak, look for red meat with white fat that is marbled evenly across the grain.

Prime grade meat (the highest grade) is tender and highly marbled. Unfortunately, prime grade is expensive and difficult to find. The average supermarket carries choice grade meat as well as the less flavorful, and less tender, select grade. The best steak you can buy is dry-aged in special meat coolers to develop the flavor and tenderize the meat. Most beef, however, is wet-aged, if aged at all, in vacuum-packed bags for one to four weeks. This process improves the tenderness of the beef, but does not improve the flavor.

 

Testing for Doneness

The best way to tell if a steak is done is to (carefully!) touch or squeeze the meat itself.

Rare meat feels a bit like the texture of the flesh between your thumb and index finger; medium meat has a slight spring to it; well-done meat is firm.

You also can check by cutting a small slice into your meat with a thin knife.

If you have an instant-read thermometer, the internal temperature for rare steak is 125 to 130 degrees, medium-rare is 130 to 140 degrees, medium is 140 to 150 degrees, and well done is 165 degrees.

One Pan Lasagna

One Pan Lasagna

One Pan Lasagna

 

2 T. extra-virgin olive oil

1 pound lean ground grass-fed beef

1 can (28 ounces) whole peeled tomatoes, preferably San Marzano

4 baby carrots, scrubbed

1 small yellow onion, cut into wedges

1 garlic clove, thinly sliced

1 C. organic chicken stock

1/2 C. part-skim ricotta cheese

3 ounces fresh spinach leaves, stems removed and coarsely chopped

4 lasagna noodles, broken into 1/2-inch pieces

4 ounces fresh mozzarella, cubed

 

Preheat the oven to 400°F. In a large ovenproof skillet, heat the oil over medium heat until shimmering. Add the beef and cook, breaking up with a wooden spatula, until the meat has browned, 5 to 7 minutes. Meanwhile, combine the tomatoes, carrots, onion, and garlic in a food processor and chop until coarsely ground but not completely smooth. When the meat is browned, pour off any accumulated fat. Add the tomato mixture, stock, ricotta, and spinach and combine thoroughly. Bury the lasagna noodles in the sauce, and sprinkle the mozzarella evenly over all. Bake the lasagna uncovered until the cheese is melted and bubbling, 10 to 15 minutes. Remove the pan from the oven and let stand uncovered for 10 minutes. Serve warm.

Mini Lulu Kebabs on Lemongrass Sticks

Mini Lulu Kebabs on Lemongrass Sticks

Mini Lulu Kebabs on Lemongrass Sticks

 

1 ½ pound ground beef

1 T. minced garlic

¼ C. minced fresh cilantro

2 T. grated peeled ginger

2 T. soy sauce

½ tsp. kosher salt

½ tsp. freshly ground black pepper

4 stalks lemongrass, cut into twelve 4-inch sticks

 

Preheat the broiler. Lightly mix the ground beef, garlic, cilantro, ginger, and soy sauce in a large bowl and season with salt and pepper. Dampen your hands. Form the meat into 12 balls. Thread a piece of lemongrass halfway through each ball; press the meat mixture down the stalk to form a sausage-like shape, leaving some of the stalk uncovered for the handle. Put the pops on a foil-lined broiler pan and broil until golden brown, 3 to 4 minutes per side.

Picadillo with Bell Pepper Noodles

Picadillo with Bell Pepper Noodles

Picadillo with Bell Pepper Noodles

 

1 T. extra virgin olive oil

2 bell peppers (Spiralized with Blade A)

3/4 pound ground beef lean

1/2 cup chopped white onions

2 cloves of garlic minced

1/2 cup canned tomato sauce

1/4 tsp. ground cinnamon

1/2 tsp. ground cumin

1/2 tsp. dried oregano

salt and pepper to taste

3 T. golden raisins

1/4 cup quartered pitted green olives

 

Place a large skillet over medium-high heat and add in the olive oil. Once heated, add the bell peppers and season with salt and pepper. Cook for 5 minutes or until al dente (cook longer if you want them softer.) Remove the peppers from the skillet with tongs and transfer to a bowl and set aside. Immediately place in the onions and garlic to the skillet and cook for 5 minutes or until onions soften. Add in the ground beef and cook for 10 minutes or until it browns, crumbling the meat with a wooden spoon. Add in the tomato sauce, cinnamon, cumin, and oregano, season with salt and pepper and stir to combine. Lower the heat, cover and let the mixture simmer for about 5 minutes. Uncover the pan and fold in the raisins and olives, cover and cook for another 5 minutes. Divide the bell pepper noodles into bowls and top with picadillo.