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Category: Beef

Cuban Flank Steak with Lime and Fresh Mango

Cuban Flank Steak with Lime and Fresh Mango

Cuban Flank Steak with Lime and Fresh Mango

Melissa Clark’s Grilled Skirt Steak with Orange, Oregano and Fresh Mango

1 tsp. lime zest, finely grated

2 T. fresh lime juice

1/2 tsp. orange zest, finely grated

1/4 C.(s) fresh orange juice

2 T. olive oil

2 large garlic clove(s)

1 1/2 T. fresh oregano, packed

1 1/2 tsp. ground cumin

1 1/4 tsp. kosher salt

1/2 tsp. black pepper, freshly ground

1 1/2 pound(s) uncooked lean flank steak

2 mangoes, ripe but firm, sliced

2 fresh limes, cut in 8 wedges

In a blender, combine lime zest and juice, orange zest and juice, oil, garlic, oregano, cumin, salt, and pepper; blend until smooth. Reserve 2 T. marinade for serving. Place steak in a wide, shallow bowl; pour remaining marinade over steak and let sit, uncovered, at room temperature while you heat grill (or cover bowl and refrigerate for several hours or overnight). Heat grill (or broiler) to high. Remove steak from marinade, brushing off any solid bits. Grill over direct heat (or under broiler), turning once, until desired degree of doneness, about 5 minutes per side for medium-rare. Thinly slice steak across grain and drizzle with reserved marinade; serve with mango slices and lime wedges.

Waffled Steak Tacos with Freshly Waffled Tortillas

Waffled Steak Tacos with Freshly Waffled Tortillas

WIW: Waffled Steak Tacos with Freshly Waffled Tortillas

8 oz. flank steak

Juice of one lime

1 T. neutral oil, such as canola

¼ tsp. cumin

¼ tsp. salt

¼ tsp. freshly ground black pepper

Vegetables:

1 large bell pepper (or 2 small bell peppers), cut into 1⁄4-inch wide strips

1 small onion, cut into 1/4-inch wide strips

¼ tsp. salt

Nonstick cooking spray

Tortillas:

1 C. Maseca (or other instant corn masa flour)

¾ C. lukewarm water

Pinch of salt

Optional:

Cilantro, washed and dried

Shredded cheddar, Monterey Jack or Chihuahua cheese

Salsa or pico de gallo

Guacamole

Preheat your waffle iron on medium.  In a zip-top plastic bag or bowl, combine the lime juice, oil, cumin, and salt and pepper. Add the flank steak and allow it to marinate while you prepare the rest of the ingredients. In a medium bowl, toss the vegetables with the salt. When the waffle iron has preheated, coat both sides of the grid with nonstick spray, place as many vegetables as will fit in a single layer on the waffle iron and close the lid. Cook the vegetables about 2 minutes, or until they are just starting to soften and display waffle marks. Repeat Step 4 as necessary with remaining vegetables, removing the finished vegetables to a covered bowl to keep them warm. In a medium bowl using your hands, combine the Maseca, water and salt and knead until a soft dough forms. It should be about the consistency of Play-Doh.

Divide the dough into six roughly equal pieces and roll those pieces into balls. Place the balls on a towel and cover with a damp towel to keep them from drying out.  Press one ball into a disc with your hand. Place the disc on a sheet of plastic wrap covered with Maseca and cover that with another sheet of plastic wrap. Using a rolling pin, roll out the dough into a circle about 6 inches across.   Place the dough into the waffle iron, close the lid, and cook for about 1 minute or until the dough has firmed up to a tortilla consistency and bears light waffle marks. (Don’t let the waffle marks get too dark or you’ll end up with tortilla chips. Hey, there’s an idea…)   While the first tortilla cooks, repeat Step 8 with another ball of dough. Remove the finished tortillas to a tortilla warmer or wrap them in a clean kitchen towel to keep warm.

When the last tortilla has finished waffling, place the flank steak in the waffle iron and close the lid.   Cook the steak for about 5 minutes. Thicker cuts may take longer. You want it to reach an internal temperature of about 140 degrees. Use an instant-read thermometer or cut into the steak. You should see some pink — but no red — in the center.  Remove the finished steak to a cutting board, turn off the waffle iron, and let the meat rest for a couple of minutes before slicing it thinly against the grain. Assemble the tacos: If the tortillas have cooled too much, place one in the waffle iron for 10 seconds and let the residual heat warm it up. Pile the sliced meat into a waffled tortilla and add waffled vegetables.  Top with cilantro, cheese, salsa and/or pico de gallo and serve with guacamole on the side if desired.

 

 

Mini Cabbage Rolls in Creamy Pasta Sauce

Mini Cabbage Rolls in Creamy Pasta Sauce

Mini Cabbage Rolls in Creamy Pasta Sauce

Large Head Cabbage

1 Onion, halved and cut into strips

½ lb. Ground Beef

1 tsp. Mustard

Paprika

Salt & Pepper

1 ¼ C. Water

1 T. EVOO

½ C. Heavy Cream

4 servings of Farfalle Pasta

 

Fill a large pot -one in which you can submerse a whole head of cabbage- with water and bring to a boil. (It is helpful to use a pot with a strainer insert, such as a pasta pot, so you can pick up the insert to remove the cooked cabbage, rather than struggle with spoons or tongs.) Add the first head of cabbage and parboil for about 10 minutes. Remove and let it drain in a colander in the sink until just cool enough to handle. Gently pull the outer leaves off each cabbage. (Some of these might be soggy or torn.) Your goal is to have 8-10 perfect medium to large leaves in which to roll the stuffing. Set aside the torn, soggy or small leaves for now. Once you have enough leaves, slice the imperfect ones and what is left of the core into thin strips. Heat the oil in a large straight sided sauté pan over medium heat. Add onions and cabbage and cook, stirring occasionally until soft and lightly browned on the edges. Meanwhile, heat water for pasta in separate pot. Combine ground meat with mustard and paprika. Season with salt and pepper to your taste. Form into enough balls to match your cabbage leaves, dividing the meat into equal sized pieces. Place a ball on one edge of a cabbage leaf, fold in the sides, and roll, sealing the meat into the cabbage dumpling. Add water and cream to the pan. Season with additional paprika if desired. Bring to a low boil, nestle the cabbage rolls into the pan. Reduce heat, cover and simmer about 15 minutes. Cabbage should be soft, and the ground beef cooked through. Add pasta to water while cabbage rolls cook. Strain and then add to pan. Gently toss pasta around to coat without damaging the cabbage rolls. (You could also serve pasta separately, and spoon the cabbage mixture over the noodles).

Balsamic Grilled Flank Steak

Balsamic Grilled Flank Steak

Balsamic Grilled Flank Steak

1 1/4 pounds flank steak

1/4 C. balsamic vinegar

1 tsp. salt

2 C. cherry tomatoes, halved

1/4 C. basil leaves, roughly torn

Combine steak, vinegar and salt in a large ziplock bag. Let stand 15 minutes at room temperature.  While steak is marinating, preheat grill to high and oil grates. Grill marinated steak, covered if using a gas grill, turning once, 7 to 10 minutes total for medium rare, depending on thickness.  Transfer steak to a cutting board. Cover loosely with foil and let stand for 10 minutes. Slice steak into 4 portions, place on a platter and pour juices over. Scatter with tomatoes and basil and serve.

Beef & Cider Pot

Beef & Cider Pot

Beef & Cider Pot

2 tsp. EVOO

1 ½ lb. Sirloin, cut into bite sized cubes

Worcestershire Sauce

Montreal Steak Seasoning (or Other Grill Seasoning or Coarse Ground Salt and Pepper)

2 medium White Skinned Potatoes, thinly sliced

1 medium Yellow-Skinned Onion, chopped

2 Carrots, peeled and diced

1 Turnip, peeled and diced

4 tsp. Flour

1 ½ C. Cider Vinegar, or white Vinegar

Handful chopped fresh flat-leaf Parsley

1 C. shredded Cheddar or Smoked Cheddar Cheese

 

Pour 1 tsp. EVOO in bottom of deep heavy skillet and heat over high heat. Add beef cubes to pot and brown for 3-5 minutes. Sprinkle with Worcestershire sauce and grill seasoning. Remove meat and reduce heat to medium high. Add another tsp. EVOO and cover the bottom of the skillet with a layer of potatoes. Sprinkle with grill seasoning. Brown for 3-4 minutes on each side and remove. Add onion, carrot and turnip. Cook for 5 minutes. Sprinkle with a couple handfuls of flour and cook another minute. Add cider, parsley and beef cubes to pot. Mix ingredients well. Rest potato slices across top of skillet and cover with lid or foil. Reduce heat to low and simmer for a few minutes more, until veggies are just tender. Uncover and sprinkle potatoes with cheese. Place skillet under broiler to melt and brown cheese. Serve.

Skillet-Seared Beef Tenderloin with Blue Cheese Butter

Skillet-Seared Beef Tenderloin with Blue Cheese Butter

Skillet-Seared Beef Tenderloin with Blue Cheese Butter

1/2 oz blue cheese, crumbled

1 1/2 T. organic, unsalted butter

1 T. chopped fresh flat-leaf parsley leaves

2 tsp. minced shallot

2 T. olive oil, divided

2 yellow-fleshed potatoes (such as Yukon Gold), thinly sliced

4 4-oz beef tenderloin steaks

1/4 tsp. each sea salt and fresh ground black pepper

2 C. thinly sliced tri-color carrots

 

Prepare blue cheese butter: In a small bowl, combine cheese, butter, parsley and shallot. Set aside.

In a large skillet on medium-high, heat 1 tbsp oil. Working in batches if necessary, arrange potatoes in a single layer in skillet and cook until golden and tender, 2 to 3 minutes per side. Transfer to a paper towel–lined plate and cover to keep warm.  In same skillet on medium-high, heat remaining 1 tbsp oil. Season steaks with salt and pepper. Add to skillet and cook, turning once, until browned and cooked to desired doneness, 7 to 9 minutes for medium-rare or 9 to 11 minutes for medium. Transfer to serving plates; cover to keep warm.  To skillet, still on medium-high, add carrots with 1/4 C. water and cook, stirring frequently, until just tender, about 2 minutes. To serve, divide potatoes evenly among plates with steaks; add carrots and top each steak with 1 tsp blue cheese butter.

 

Yield: 4 servings

Serving Size: 1 beef tenderloin steak and 1/4 of potatoes and carrots

Calories: 369

Fat: 20g

Fiber: 3g

Heidelberg Meatloaf

Heidelberg Meatloaf

Heidelberg Meatloaf

1 1/2 lb. lean ground beef

1 C. beer or bouillon

1/4 C. Onion; chopped

1 tsp. caraway seed

1/4 tsp. pepper

3 slices rye bread; torn up

1 large egg

1 tsp. salt

1/2 tsp. celery seed

 

Heat the oven to 350° F.  Mix all of the ingredients together.  Spread the mixture into an ungreased loaf pan, 9 x 5 x 3″.  Bake uncovered for 1 – 1 1/4 hours.  Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Serve on a heated platter.

Balsamic Marinated Steak

Balsamic Marinated Steak

Balsamic Marinated Steak

3 oz. beef, loin cut

3 tsp. balsamic vinegar

1 clove garlic

2 tsp. oregano

1/4 tsp. black pepper

1 tsp. onion powder

1/2 tsp. olive oil

 

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

Beefy Hand Pies

Beefy Hand Pies

Beefy Hand Pies

1 1/2 tsp olive oil

1/2 small red onion, chopped

1/4 tsp fresh thyme leaves

1 slice white bread, crusts removed

1/4 pound ground beef

1 T. ketchup

2 T. freshly grated parmesan

Salt and pepper to season

One 7.5 ounce store bought refrigerated piecrust

1 egg, beaten with a pinch of salt

Put the oil in a small frying pan, add the onion, and sauté for 5 minutes. Stir in the thyme and set aside. Put the bread in a food processor and whiz into crumbs. Add the sautéed onion, beef, ketchup, and parmesan, plus salt and pepper to taste and whiz again to combine.  Preheat the oven to 400’f. Roll out the piecrust to 1/6 inch and trim into two rectangles about 7 x 5 inches. Halve the meat mixture and roll into two 7 inch sausages. Put one in the center of each rectangle and brush the edges of the crust with the egg. Roll the pastry over the meat to enclose it, and cut each roll into two pieces with a sharp knife (wipe the knife between each cut), crimp the open ends of each with a fork to seal. Put the pies on a baking sheet, seam side down. Cut decorations, such as hearts or stars, from the left over piecrust. Brush the pies with the egg and attach the decorations, then brush the decorations with the egg.  Bake the pies for 18-20 minutes, until the pastry is golden brown. Use a thin spatula to transfer the pies to a wire rack to cool. They are most delicious served warm but can be served cold. They will keep in the fridge for up to 2 days. Suitable for freezing, unbaked, for up to one month. Thaw overnight in the fridge and bake as directed.

 

From Top 100 Finger Foods

Prime Rib Roast

Prime Rib Roast

Prime Rib Roast

1 (3 to 4-lb.) bone-in rib-eye roast

Kosher salt and freshly ground black pepper

1/4 C. olive oil

Gravy:

1 large shallot, finely chopped

1/2 bottle drinking red wine, such as Malbec

5 C. beef stock

 

Preheat oven to 400 degrees F. Using a heavy hand, season rib-eye roast with salt and pepper on all sides. Heat olive oil in a large Dutch oven or a roasting pan. Place beef in hot pan and sear until deep golden brown on all sides. Transfer the pan to the oven and roast for about 15 minutes per lb. for medium-rare, making an approximate hour of cooking time. Remove the pan from oven and transfer the beef to a cutting board. Allow meat to rest for at least 15 minutes, tented with foil, before carving. Pour off excess fat from the Dutch oven (reserve for Thyme for Yorkshire Pudding, if desired) and place on the stovetop over medium heat. Add shallots and cook until soft and brown, about 4 to 6 minutes. Deglaze the pot with 1/2 C. of the wine, scraping up browned bits from the bottom. Add remaining wine, bring to a boil and reduce by half. Add stock and simmer until reduced again by about half. Pass the gravy through a fine mesh sieve and return to the pan. Bring back to a boil, then lower the heat and simmer until desired gravy consistency is reached. Taste for seasoning and adjust, if necessary. Carve beef against the grain, into thin slices, and serve with gravy.

Beef Shiso Wraps

Beef Shiso Wraps

Beef Shiso Wraps

25-35 Korean shiso leaves

1 lb, ground beef

2 T. fresh chopped lemongrass

1/4 onion, chopped

2 tsp. curry powder

2 tsp. oyster sauce

1 T. soy sauce

1 T. sesame oil

1 T. flour

Some fresh ground pepper

Oil

Sweet Chili Sauce

for the sweet chili sauce: Mix 1:1:1:1 fish sauce, vinegar, water, and fish sauce with some chopped garlic cloves and a dribble of Sriracha sauce.  Set your oven to broil. Rinse the shiso leaves and pat dry with a paper towel. Snip a little bit of the steam off, but not too much. You’ll be needing some of the stem to wrap the meat. Combine beef, onions, lemongrass, curry powder, oyster sauce, soy sauce, and sesame oil in a bowl. Place your leaf shiny side down, and sprinkle some flour. Take about 2 T. or more the meat mixture and roll into a little sausage. Place it on the pointy end of the leaf, and carefully roll up. When you reach the end, take the stem and jab it into the leaf to seal. Cover a baking sheet with aluminum foil and lightly oil it. Place the rolls stem side down and broil for 4 minutes. Then flip it over and broil for another 4 minutes. Wrap in sunny lettuce leaves and dip in sweet chili sauce.

Beef and Blue Entree

Beef and Blue Entree

Beef and Blue Entree

2 slices beef tenderloin, 1 to 2-inches thick

1 T. olive oil

¼ C. red wine

1 clove garlic, minced

1 T. tomato paste

1 T. chopped fresh parsley

Salt and pepper

2 T. blue cheese, divided

 

Combine oil, wine, garlic, tomato paste, and parsley in a baking dish and mix well. Place filets in marinade and coat both sides of the meat well. Marinade in refrigerator for 30 to 45 minutes. Remove filets from marinade, melt 1 T. butter and oil in grill pan or skillet over medium heat, place filets in pan and cook to desired doneness (160-degrees recommended).  Sprinkle with cheese and serve.

Beef Bulgogi

Beef Bulgogi

Beef Bulgogi

3/4 lb. rib-eye steak, trimmed of excess fat

2 T. reduced-sodium soy sauce

1 1/2 tsp. toasted sesame oil

Dash of red pepper flakes

1 T. dark brown sugar

4 garlic cloves, minced

1 1/2 tsp. finely grated fresh ginger

1 red onion, halved and cut into 1-inch wedges

2 tsp. vegetable oil

Cooked rice for serving

 

Freeze the beef for 20 minutes; transfer to a clean work surface. Slice diagonally (across the grain) into 1/8-inch thick strips. In a small bowl, whisk together the soy sauce, sesame oil, red pepper flakes, brown sugar, garlic, and ginger. Place the onions in a small bowl; toss with half the soy marinade. Toss the steak in the remaining marinade; let stand for 15 minutes. Heat 1 tsp. of the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook until softened; about 5 minutes. Transfer to a plate. Wipe the skillet clean with a paper towel. Heat the remaining tsp. of vegetable oil over high heat. Cook half the meat, turning often until browned, about 2 minutes. Transfer to the plate with the onions. Add the remaining meat and cook until browned. Add the onions and first batch of meat and any accumulated juices to the pan. Cook, tossing until heated through, about 1 minute. Serve over cooked rice.

Fiesta Stuffed Shells

Fiesta Stuffed Shells

Fiesta Stuffed Shells

18 large pasta shells (stuffable kind)

1 (8-ounce) can tomato sauce

1 (12-ounce) jar picante sauce

1 cup water

1 pound ground round or lean ground beef

1 small white onion, chopped

Salt, to taste Pepper, to taste

1 small can chopped green chiles

1 cup grated reduced-fat Cheddar cheese, divided use

1 small can french-fried onion rings, divided use

 

Preheat oven to 350 degrees.  Cook pasta shells according to directions. Drain them when cooked and let cool a few minutes until they’re cool enough to handle. Separate them carefully so that they don’t tear or stick together. Set aside.  In bowl, combine tomato sauce, picante sauce and water. Set aside.  Brown meat with onions, salt and pepper. Add green chiles, 1/2 cup cheese, half a can of onion rings and 1/2 cup prepared sauce. Stir well and cook a minute or two, stirring. Stuff shells with meat mixture. Pour remaining sauce over the shells and bake for 30 minutes uncovered. Sprinkle on rest of cheese and onions and cook another 5 minutes, until cheese is bubbling.

Soy-Glazed Flank Steak with Blistered Green Beans

Soy-Glazed Flank Steak with Blistered Green Beans

Soy-Glazed Flank Steak with Blistered Green Beans

1 pound fresh green beans
1 pound beef flank steak
6 cloves garlic, minced (1 tablespoon)
1 tablespoon finely chopped fresh ginger
2 tablespoons soy sauce
1 teaspoon packed brown sugar
2-3 tablespoons peanut oil
1 cup cherry or grape tomatoes (optional)
4 green onions or scallions, white parts only, thinly sliced
2 tablespoons sweet rice wine (mirin)
1 teaspoon red chile paste (sambal oelek)
Sesame seeds, toasted (optional)
Hot cooked jasmine rice (optional)

Trim and halve the green beans on the diagonal; set aside. Cut the flank steak across the grain into thin slices; set aside. In a small bowl, combine the garlic and ginger; set aside. In another small bowl, combine the soy sauce and brown sugar; set aside. In a very large skillet or work, heat 2 tablespoons oil over medium-high heat. Add the green beans; cook and stir for 7 to 8 minutes or until beans are blistered and brown in spots. Add the cherry tomatoes, if using. Cook and stir until wilted and slightly softened, 1 to 2 minutes. Transfer bean mixture to paper towels to drain. If necessary, add the remaining 1 tablespoon oil to the skillet. Add the garlic-ginger mixture to the skillet; cook and stir for 30 seconds. Add half the beef strips to the skillet; cook and stir about 3 minutes, or until the beef is browned. Use a slotted spoon to transfer the browned beef to a bowl; repeat with the remaining beef. Return all the beef to the skillet. Stir in the green onions, rice wine, chile paste, and the soy sauce-sugar mixture. Cook and stir for 1 minute; add the green beans. Cook and stir until the beans are heated through, about 2 minutes more. If desired, sprinkle with toasted sesame seeds and serve with hot cooked rice.

If desired, marinate the sliced steak in a mixture of the following for a couple hours in the fridge: 1 tablespoon minced garlic, 1 tablespoon minced ginger, 2 tablespoons soy sauce, 1 teaspoon packed brown sugar, 2 tablespoons sesame oil, 2 tablespoons rice wine vinegar, and 1 teaspoon red chile paste. Then proceed with the rest of the recipe.

Yield: 4 servings
Calories: 312
Fat: 16g
Fiber: 4g

Pho-Flavor Flank Steak Lettuce Wraps

Pho-Flavor Flank Steak Lettuce Wraps

Pho-Flavor Flank Steak Lettuce Wraps

2 pounds beef flank steak
2 cups coarsely chopped yellow onions (2 large)
2 cups water
1/4 cup fish sauce
2 tablespoons sugar
2 tablespoons rice vinegar
2 fresh jalapeno chile peppers, finely chopped*
4 teaspoons Chinese five-spice powder
12 large Boston lettuce, Swiss chard, or napa cabbage leaves
4 ounces radishes, cut into thin bite-size strips (1 cup)
3/4 cup fresh Thai basil leaves
3 green onions, thinly sliced diagonally
2 tablespoons lime juice
Asian chili sauce (Sriracha sauce) (optional)
Lime wedges (optional)

Trim fat from meat. Cut meat into 2-inch pieces. Place meat in a 3 1/2- or 4-quart slow cooker. Top with yellow onions. In a medium bowl combine the water, fish sauce, sugar, vinegar, half of the jalapeno peppers, and the five-spice powder. Pour vinegar mixture over mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Remove meat from cooker, reserving cooking liquid. Transfer half of the meat to an airtight container or freezer container; cover and chill or freeze for another use. Shred or chop the remaining meat; transfer to a medium bowl. Strain cooking liquid. Stir enough of the strained liquid (about 1/4 cup) into shredded meat to moisten. To serve, divide shredded meat among lettuce leaves. Top with radishes, basil leaves, green onions, and the remaining jalapeno peppers. Sprinkle with lime juice. If desired, serve with Asian chili sauce and lime wedges. From the Test Kitchen: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Yield: 6 servings
Calories: 229
Fat: 9g
Fiber: 2g

Pantry Friendly Beef & Barley Dinner

Pantry Friendly Beef & Barley Dinner

Pantry Friendly 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.

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.

Grass Fed Flat Iron Steak with Grilled Ratatouille

Grass Fed Flat Iron Steak with Grilled Ratatouille

Grass Fed Flat Iron Steak with Grilled Ratatouille

2 (8-oz.) grass-fed flat iron steaks
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups grape tomatoes, halved
2 tablespoons balsamic vinegar
1 (10-oz.) yellow squash, cut into 1/2-in.-thick rounds
1 (10-oz.) zucchini, cut into 1/2-in.-thick rounds
4 green onions, trimmed
1 (10-oz.) eggplant, cut crosswise into 1/2-in.-thick rounds
Cooking spray
2 tablespoons thinly sliced fresh mint
2 tablespoons extra-virgin olive oil
1/2 cup loosely packed fresh basil leaves

Place steaks in a single layer on a sheet of plastic wrap on a cutting board. Top with another sheet of plastic wrap. Using a meat mallet or small heavy skillet, pound steaks to 1/4-inch thickness. Discard plastic wrap. Sprinkle steaks evenly with 1/2 teaspoon each salt and pepper. Preheat grill to high (450°F to 550°F). Combine tomatoes, vinegar, and remaining 1/2 teaspoon each salt and pepper in a large bowl. Coat squash, zucchini, green onions, and eggplant with cooking spray. Place vegetables in a single layer on a grill grate coated with cooking spray. Grill squash and zucchini, uncovered, 2 minutes or until tender and grill marks appear. Grill green onions 2 minutes or until charred and slightly tender, turning occasionally. Grill eggplant 3 minutes on each side or until tender and grill marks appear. Coarsely chop green onions. Place eggplant, squash, zucchini, and chopped green onions in bowl with tomato mixture; toss to combine. Place steaks in a single layer on grill grate coated with cooking spray; grill, uncovered, 2 minutes. Turn steaks; grill 1 minute or until desired degree of doneness. Place steaks on a cutting board; let stand 5 minutes. Thinly slice steaks against the grain. Add mint and oil to vegetable mixture; toss to coat. Add basil; toss to coat. Divide vegetable mixture and steak slices evenly among 4 plates.

Yield: 4 servings
Calories: 271
Fat: 11.3g
Fiber: 5g

Baked Chili with Cornmeal Crust

Baked Chili with Cornmeal Crust

Baked Chili with Cornmeal Crust

1 lb. lean ground beef
1/4 C. chopped onion
1 T. chili powder
1 T. Original Bisquick mix
3 T. water
1 can (14 1/2 oz.) whole tomatoes, undrained
1 can (15.25 oz.) Green Giant whole kernel corn, drained
3/4 C. Original Bisquick mix
1 tsp. salt
3/4 C. yellow cornmeal
2/3 C. milk
1 egg

Heat oven to 350ºF. Cook beef and onion in 2-quart saucepan, stirring frequently, until beef is brown and onion is tender; drain. Mix chili powder, 1 T. Bisquick mix and the water; add to beef mixture. Stir in tomatoes, corn and salt; break up tomatoes. Heat to boiling, stirring frequently. Pour into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole. Stir remaining ingredients until blended; pour over beef mixture. Bake uncovered 35 to 40 minutes or until golden brown.

Garlic Scented Grilled Sirloins with Bell Pepper Relish

Garlic Scented Grilled Sirloins with Bell Pepper Relish

Garlic Scented Grilled Sirloins with Bell Pepper Relish

 

â…“ cup olive oil, plus extra for oiling grill rack

4 large cloves garlic, peeled

4 ½ teaspoons chopped fresh thyme

4 ½ teaspoons chopped fresh rosemary

3 1-pound boneless sirloins, 1 inch thick, trimmed of excess fat

Salt

Freshly ground black pepper

Red and Yellow Pepper Relish

 

Combine â…“ cup of olive oil, garlic, thyme, and rosemary in a food processor or blender and

process, pulsing several times, until garlic and herbs are finely minced. Brush this mixture on both

sides of each steak. Salt and pepper steaks and let stand at cool room temperature 15 to 20 minutes.

Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high

temperature). Grill steaks 4 to 6 minutes per side or until rosy pink inside for medium-rare. (Internal

temperature should be 145 degrees F.) Halve each steak and top each portion with a mound of Red

and Yellow Pepper Relish. Pass extra relish in a small bowl.

 

Red & Yellow Pepper Relish

 

2 tablespoons unsalted butter

2 tablespoons olive oil

1 large yellow onion, halved lengthwise and thinly sliced

1 red bell pepper, cut into ½-inch dice

1 yellow bell pepper, cut into ½-inch dice

â…“ cup coarsely chopped pitted kalamata olives

1 tablespoon Dijon mustard

1 large clove garlic, peeled and chopped

Salt

Freshly ground black pepper

 

Combine butter and oil in a large, heavy skillet over medium-high heat. When hot, add onion and cook, stirring, until softened and golden, about 5 minutes. Add bell peppers and sauté, stirring, until just tender, about 3 minutes. Add olives, mustard, and garlic and stir 1 minute. Remove from heat, taste, and season with salt and pepper. Transfer relish to a bowl and cool. If not using immediately, cover and refrigerate. Bring to room temperature before serving. (Relish can be prepared 2 days ahead.)

Roast Beef Tenderloin with Port-Mushroom Sauce

Roast Beef Tenderloin with Port-Mushroom Sauce

2 tsp. dried thyme
6 garlic cloves, minced
1 1/4 tsp. salt, divided
3/4 tsp. black pepper
1 (2 1/2 pound) center-cut beef tenderloin, trimmed
Cooking spray
4 tsp. butter
12 oz. sliced cremini mushrooms
1 C. less-sodium beef broth
1/2 C. port or other sweet red wine
2 tsp. cornstarch
2 tsp. water

Preheat oven to 350°. Combine thyme, garlic, 1 tsp. salt, and pepper; coat beef tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add beef; cook 2 minutes on 1 side until browned. Turn beef over. Transfer skillet to oven; bake at 350° for 25-30 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130° for medium-rare). Meanwhile, melt butter in same skillet over medium heat. Add mushrooms and remaining salt; cook 5 minutes, stirring frequently. Add broth and wine; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick. Cut beef crosswise into 16 slices; transfer to serving plates and top with mushroom sauce.

Yield: 8 servings
Calories: 349
Fat: 22g
Fiber: 0g

Korean Kalbi Beef

Korean Kalbi Beef

1 Asian pear, peeled and grated
1 kiwi, peeled and grated
1/2 C. soy sauce
1/3 C. packed brown sugar
2 cloves garlic, pressed or minced
1 tsp. sesame oil
freshly ground black pepper
2 pounds Korean style beef short ribs

In a large bowl, whisk to combine the grated Asian pear, grated kiwi, soy sauce, brown sugar, garlic, sesame oil, and a few cracks of black pepper. Combine in a marinade bag with the beef, and let marinate for at least 4 hours, and as long as overnight. Remove the beef from the marinade, and discard the marinade. Either grill the beef for 3-4 minutes on each side, or broil them on top of a wire rack set over a sheet pan, also for 3-4 minutes on each side. If those two cooking options aren’t available, you can also pan fry them in a skillet. Cook them until they are caramelized and deeply brown on the edges. Enjoy!

Beef Stir-Fry with Fresh and Pickled Ginger

Beef Stir-Fry with Fresh and Pickled Ginger

3 tsp. dry sherry
2 tsp. soy sauce
2 tsp. cornstarch
1 1/4 pounds sirloin steak, thinly sliced

1/2 C. low-sodium chicken broth
2 tsp. dry sherry
3 tsp. oyster sauce
1 tsp. hoisin sauce
1 1/2 tsp. Chinese chile-garlic sauce
1 1/2 tsp. cornstarch
3 tsp. vegetable oil
1/4 C. julienned fresh ginger
6 scallions, cut into 2-inch lengths
2 tsp. pickled ginger, sliced into thin strips

In a large bowl, whisk the sherry with the soy sauce and cornstarch. Add the steak and turn to coat with the marinade. Let stand for 15 minutes. In a small bowl, whisk the chicken broth with the sherry, oyster sauce, hoisin sauce, chile-garlic sauce and cornstarch. Lift the beef from the marinade; discard the marinade. Heat a wok or large skillet until very hot. Add 2 tsp. the vegetable oil and heat until shimmering. Add the steak and stir-fry over high heat until browned and cooked to medium, about 1 minute. Transfer the steak to a plate. Add the remaining 1 tsp. vegetable oil to the wok. Add the fresh ginger and scallions and stir-fry over high heat until fragrant, about 30 seconds. Return the steak to the wok and add the pickled ginger and the sauce. Stir-fry until the sauce thickens, about 10 seconds. Transfer the steak to bowls and serve. Serve With: Steamed white rice or cooked lo mein noodles.

Marha P̦rk̦lt РHungarian Beef Paprika Stew

Marha P̦rk̦lt РHungarian Beef Paprika Stew

2 tsp. vegetable oil
1 large onion, minced
1 large garlic clove, minced
1/2 medium green bell pepper, chopped
1 lb. beef stew meat
2 tsp. sweet paprika – Hungarian paprika is best
1 tsp. caraway seeds
1 large tomato, cored and chopped
Salt and black pepper to taste
1 tsp. chopped fresh parsley for garnish (optional)

In a large sauté pan, heat canola oil over medium. Add minced onion and sauté for about 8 minutes till softened. Add the garlic and green bell pepper. Continue to sauté for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp. Add the beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, till meat is browned. Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pan. Pour 4-5 C. hot water into the pan, till the meat is almost covered. Stir and bring to a boil. Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 90-100 minutes, replenishing the water as needed to keep it from getting dry. The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired. Serve over spaetzle, potatoes, rice or noodles. It would also be great over quinoa.

Glazed All-Beef Meat Loaf

Glazed All-Beef Meat Loaf

3 oz. Monterey Jack cheese , grated on small holes of box grater (about 1 C.)
1 T. butter
1 medium onion (about 1 C.)
1 medium rib celery mined (About 1/2 C.)
1 medium clove garlic, minced or pressed
2 tsp. fresh thyme
1 tsp. paprika
1/4 C. tomato juice
1/2 C. chicken broth
2 large eggs
1/2 tsp. unflavored gelatin
1 T. soy sauce
1 tsp. Dijon mustard
2 T. minced parsley leaves
3/4 tsp. table salt
1/2 tsp. black pepper
1 Lb. ground sirloin
1 Lb. ground beef chuck (Or use 85% Ground beef.)
21 saltines, crushed
Glaze

1/2 C. ketchup
1 tsp. Tabasco
1/2 tsp. ground coriander
1/4 C. cider vinegar
3 T. packed light brown sugar

Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking pan by folding a piece of aluminum foil into a 10″ X 6″ rectangle. Place it on a cooling rack placed inside a baking pan with sides. Using a skewer, poke holes in the aluminum foil every 1/2 inch. Spray the foil with non-stick vegetable spray before putting the meat loaf on it. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler. While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.

Canning Meatballs

Canning Meatballs

6 Large Eggs
6 Cups Soft Bread Crumbs — (about 9 ounces)
1½ Cups Water
1 Cup Onion — finely chopped
1 Tablespoon Salt
¼ Teaspoon Pepper
6 Pounds Ground Beef
Parsley, minced (optional)
2 quarts Broth, Tomato Juice or Boiling water (approximate)

In large bowl, combine first 6 ingredients and parsley if desired. (Let mixture soak up water.) Add beef; mix well. (Do not overhandle). Shape into 12 dozen 1 inch meatballs. (I use a size 60 scoop). Place on shallow baking pan. Bake at 425° for 15 minutes. Pack loosely into hot jars, leaving 1 inch headspace. Add boiling water, tomato juice or Meat stock/broth, leaving 1″ headspace. Adjust lids. Process in pressure canner at 10 pounds pressure for 75 minutes (for up to 1000 altitude).

Tagged LTS for after canning (so I can find the recipe easier); obviously this is one case where you can’t MAKE it with LTS ingredients.

“Survival” Carne Seca Adovada

“Survival” Carne Seca Adovada

This is DEFINITELY going to be a lot better if you use homemade, air-dried beef jerky vs. the commercially-made stuff. If you have to use ‘store’ jerky, I’d go for the ‘steak nugget’ style before the flat strips.

Dried Ancho and Pasilla chile peppers are available at every supermarket in areas that have any sort of Latin-American populations, or online. They are very flavorful, but not at all ‘hot’. (Chiles de Arbol can hurt you – not all dried peppers are mild) They are also pretty cheap flavor-enhancers. If you prep them by breaking off the stem-ends, pouring out the seeds and vacuum-sealing, the 25th Century archeologists who discover your stash will probably say “MMMMM.. tasty…”

This is NOT a quick MRE-type meal. Just like our ancestors, if you’re going to use dried, preserved ingredients, it will take a while, and you may have to plan in advance.

“big handful” (or 2) of homemade beef jerky (“Carne Seca” in Spanish – a popular Mexican ingredient)
“handful” of dried Ancho and/or Pasilla chiles
heaping T. dried Oregano leaves
about a T. ground cumin seed
1-2 T. dehydrated onion flakes
1 T. granulated garlic
water
chicken stock or bouillion (optional)
salt and pepper to taste.

-4 hours to rehydrate. In another container, add chiles, oregano, onion and garlic, cover with boiling water and let sit to rehydrate. Refrigerating #’s 1 and 2 overnight (covered) is not a bad idea, if possible. Grind up the chile/herb/onion/garlic/water into a thick sauce. “Abuelita” (grandma) probably used a lava-rock mortar and pestle for this. A hand immersion blender, or a food processor or a blender will work faster under ideal circumstances. Drain the meat (save liquid) and add rehydrated meat to the chile/herb sauce. Add the meat-rehydrating liquid, if needed, until everything is submerged. Let the meat marinate, refrigerated, as long as possible. 2 or 3 days is not a bad idea. When ready, dump the whole batch into a pot, add water (or chicken stock) until everything is covered. Bring to a boil, reduce to a simmer, simmer covered 2-3 hours, checking liquid level – add more if needed (especially if on an open fire) Let it simmer, uncovered, another 10-15 minutes, to thicken sauce.

This was surprisingly good over rice and black beans with homemade corn tortillas. The meat isn’t ‘fall apart tender’ like a normal pork shoulder Carne Adovada, but much more than just “acceptable” or “MRE” quality.

from: seasonedcitizenprepper.com

Goldens & Cherries Bacon Roll-Ups

Goldens & Cherries Bacon Roll-Ups

1/2 to 3/4 C. boiling water
2 T. butter, melted
3/4 C. Sun-Maid Goldens and Cherries
2 C. herb-seasoned stuffing mix
1 egg, beaten
1/4 lb. ground beef
1/4 lb. ground hot sausage
1 lb. bacon slices, cut into thirds

Combine 1/2 C. boiling water, butter, Goldens and Cherries and stuffing mix in a large bowl. Gently stir until stuffing is thoroughly moistened, adding additional boiling water if needed. Add egg, ground beef and sausage; mix well. Shape mixture into oblong balls measuring about 3/4 inch by 1-1/2 inches. Wrap one piece of bacon around each ball and place seam-side down on a baking sheet. Bake at 375 degrees for 30 minutes or until bacon is crisp. Set aside on paper towels to drain. Makes 3-1/2 dozen.

Italian Sausage Meatballs with Fresh Herbs

Italian Sausage Meatballs with Fresh Herbs

Italian Sausage Meatballs with Fresh Herbs1 lb ground beef (or bison)
1 lb sweet Italian sausage
2 cloves garlic, minced
1 sprig fresh rosemary, minced
3 sprigs fresh thyme, minced
1 long sprig fresh oregano, minced
¼ C. roughly chopped flat leaf parsley
½ small yellow onion, roughly chopped
½ C. almond meal
2 eggs, whisked
1 tsp. red pepper flakes
Black pepper
¼ C. cream (optional)
½ C. finely shredded parmesan (optional)
¼ C. bacon fat

Remove the Italian sausage from its casing. Mix all of the ingredients, except bacon fat, together until well combined. With lightly oiled hands, roll the meatballs into the desired size. To cook, heat bacon fat in a sauté pan over medium to medium-high heat. Once hot, add the meatballs. Fry 5-7 minutes, until bottom is browned. Turn meatballs to opposite side and fry until that side is nicely browned, another 5-7 minutes. Cut one open to determine if it is fully cooked on the inside. If not quite done, turn heat to low and cover pan for a few more minutes or put meatballs in a warm oven while you fry another batch.

Tortas de Came a la Mostaza con Queso Suizo y Chiles Toreados (Dijon Steak and Swiss Cheese Tortas with Matador Chiles)

Tortas de Came a la Mostaza con Queso Suizo y Chiles Toreados (Dijon Steak and Swiss Cheese Tortas with Matador Chiles)

Who doesn’t love a great steak sandwich? This hearty version is one of my boys’ favorites. Simple to make, it packs a punch with the Dijon and garlic marinade, the strong cheese that melts into the bread, and the spicy, bright, salty, extra-hot, lime-soaked chiles toreados and their marinade.

1/4 cup olive oil
1/4 cup soy sauce or Maggi
3 tablespoons Dijon mustard
4 garlic cloves, pressed or minced
1/4 teaspoon freshly ground black pepper or to taste
2 pounds flank steak
6 bolillos. teleras, Portuguese rolls, or small baguettes or 2 or 3 baguettes cut into 4- to 6-inch lengths, split in half
6 thick slices Swiss or Muenster cheese
Matador Chiles

In a small bowl, whisk together the oil. soy sauce, mustard, garlic, and pepper. Place the steak in a large baking dish and pour the marinade over it. Turn a few times to make sure that the meat is completely coated. Marinate for at least 30 minutes, and up to 24 hours. If marinating for more than 30 minutes, cover and refrigerate. Preheat the broiler. Place the baking dish with the meat under the broiler. 3 to 4 inches from the heat, and broil for 5 to 7 minutes per side, depending on how cooked you want it. For medium-rare, 5 minutes per side; for just over medium, the way I like it, 6 minutes on the first side and 7 minutes on the other. (Alternatively, you can grill the meat over medium-high heat on an outdoor grill or a grill pan for 5 to 6 minutes per side, depending on how well done you like it; I go for 6 minutes per side.) Transfer the meat to a cutting board, cover loosely with foil, and let rest for 5 minutes. Thinly slice the meat against the grain. Preheat the oven to 350 degrees. Place the split rolls on a baking sheet, cut side up. And place a slice of cheese on each bottom half. Bake until the bread crisps and the cheese melts, about 5 minutes. Top the cheese with the meat and let diners spoon on as much of the Matador Chiles, along with their sauce and onions, as they want (or do it for them if you know their tastes). Cover the sandwiches with the top halves of the rolls and serve, with more Matador Chiles on the side.

Carne Asada

Carne Asada

3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
1/2 cup olive oil

3 pounds flank steak

Combine Citrus juices in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked. Place the flank steak between two sheets of heavy plastic (resealable
freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow’ to marinate in the refrigerator for 24 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain. Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Carne Asada

Carne Asada

1/4 cup olive Carne Asadaoil
1 cup malt vinegar (red Wine Vinegar, more traditional)
1/3 cup lime juice or lemon juice
1/3 cup orange juice
1 cup water
2 T. peeled fresh garlic, minced
1 T. ground white pepper
1 1/2 T. salt
1 T. ground cumin
1 T. chili powder
1 T. Mexican oregano
1/4 tsp. ground cloves
1 orange, sliced
1/4 bunch cilantro, chopped
5-6 pounds skirt steak

Combine all ingredients in a large bowl and whisk to combine. Place meat in gallon sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid. Pour carne asada marinade on top of meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator. Grilling the marinated carne asada: Take meat out of container and grill until just cooked through. (Rare to medium rare.)

One way to serve:  Cut cooked meat into strips. Place meat and favorite toppings (salsa, cheese, guacamole, avocado slices, tomatoes, shredded cabbage, grilled sweet peppers, etc.) in a tortilla to make into tacos or burritos. You can also serve meat over rice for a carne asada bowl.

Slow cooking the marinated carne asada: After marinating for one or two days, place meat and marinade in a slow cooker. Slow cook for 10 to 12 hours on low. Meat should be extra tender and can be shredded with a fork. Place meat and favorite toppings (salsa, cheese, guacamole, avocado slices, tomatoes, shredded cabbage, grilled sweet peppers, etc.) in a tortilla to make into tacos or burritos. You can also serve meat over rice for a carne asada bowl.

Lomo Saltado

Lomo Saltado

1__Lomo_Saltado1 teaspoon minced garlic
2 teaspoons finely chopped ají limo (I just used a red bell pepper and cut into thin strips)
2 pounds beef, cut into strips (I used skirt steak and cut it into strips)
1 pound red onions, sliced
1 pound plum tomatoes sliced lengthwise into sixths
2 pounds large yellow potatoes, peeled and cut into sticks (I used a bag of frozen French fries)
3 ajíes amarillos, sliced fine (I used 2 yellow bell peppers)
6 tablespoons low sodium soy sauce
2 tablespoons fresh cilantro, chopped
1 pinch of ground cumin
Red wine vinegar (about 6 tablespoons)
Salt and pepper
Oil for frying (I used canola oil)

First- this makes a TON of lomo saltado so keep this in mind if you are feeding around less than six people. Heat enough oil to coat a large pan or wok and, over medium heat, sauté garlic and ají limo (or your substitution) for 2 minutes. Raise the heat, add meat and brown all over. Season with cumin, salt and pepper. Remove meat from the pan and set aside, keeping it warm. Add a little more oil to the pan if necessary and stir-fry onions until just barely soft, about 1 minute. Season with salt and pepper. Add a few drops of red wine vinegar to deglaze the pan, still stir frying the onions, let the vinegar evaporate, about another minute—the onions should have some bite. Remove from pan and set aside. Repeat the stiry fry steps with the tomato and set aside as well (there’s a lot of set aside in this recipe!) In a separate skillet, deep fry the potato sticks until just slightly golden. Remove with a slotted spoon, drain potatoes on a paper towel and season with salt and pepper. If you are using frozen French fries, follow the instructions on the bag. Return meat, onion and tomato to the wok. Add ajíes amarillos (or substitute) and soy sauce and cook for about a minute. Finally, add the French friends and mix everything together carefully. Garnish with chopped cilantro and serve immediately.

Carne Asada Roja (Red Chile Marinated Rib Eye Steaks)

Carne Asada Roja (Red Chile Marinated Rib Eye Steaks)

Carne Asada Roja (Red Chile Marinated Rib Eye Steaks)16 guahillo Chiles, stemmed, seeded, dry roasted and rehydrated
5 cloves Garlic, dry roasted and peeled
2 tsp. Cumin Seeds
1/3 T. Mexican Oregano
1 T. Cider Vinegar
3 C. Vegetable or Chicken Broth
1 tsp. Canola Oil
1 T. Salt
1 T. Sugar
6 12oz. Ribe Eye Steaks (1” thick)
Olive Oil, for grill
Sliced Avacado
1 C. Salsa Roja

Puree the rehydrated chiles, garlic, cumin, oregano, vinegar and 1 C. broth in blender for 5 minutes, until extremely smooth. Heat canola oil in heavy bottomed saucepan over medium high heat. Once oil is hot and begins to shimmer, pour the pureed chiles mixture into the pan. Be careful, as the sauce will splatter. Immediately stir and reduce heat to medium low. Simmer, stirring often for 10 minutes, until sauce thickens and begins to darken. Stir in remaining 2 cups broth along with salt and sugar. Continue to simmer for 20 minutes more to reduce slightly. Remove from heat and season with additional salt if desired. Transfer to a large, shallow baking dish and set aside to cool completely prior to marinating the steak. Place steaks in marinade, making sure the pieces are well coated. Cover and refrigerate a minimum for 4 hours, to overnight. Preheat grill over medium high heat. Lightly brush grill grates with oil. Grill steaks for approximately 12 minutes for medium rare, turning once. Allow steaks to rest for 5 minutes before serving. Serve with sliced avocado and topped with warm salsa roja and fresh cilantro if desired. Spicy Bacon Pinto Beans make a nice side.

Empanaditas de Carne (Small Beef Turnovers)

Empanaditas de Carne (Small Beef Turnovers)

Empanaditas de Carne (Small Beef Turnovers)Dough
2 cups all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
4 tablespoons of butter
1/4 cup ice water

Filling:
2 tablespoons vegetable oil
1/2 cup white onion, shredded
1/2 bell pepper, diced
2 garlic cloves, minced
1/2 teaspoon ground achiote
1 teaspoon ground cumin
1/2 pound ground beef
1 cup diced and cooked potatoes
1/2 cup beef broth
Salt to taste
1 egg yolk

Make the filling: In a large skillet, heat the oil. Add the onions, bell pepper, garlic, achiote, cumin and cook for about 6 minutes over medium heat. Add the beef and cooked potatoes, and cook for about 7 minutes. Add the broth, season with salt and cook until meat is cooked through.

Make the dough: Place the flour and salt in a food processor. Add the butter, and water until a dough forms. Form a ball, cover with plastic wrap and place in the refrigerator for about 30 minutes.

On a lightly floured surface, roll out the dough into a thin rectangle. Cut out round disc shapes with a round cutter or a small plate. Fill empanada discs with beef mixture. Brush the edges with egg and close the filling by pressing the edges together to form a half moon. reheat oil in a deep pot to 375 degrees F. Fry the empanadas in the oil for about 3 minutes on each side. Remove from the oil and drain on paper towels.

Herb-roasted beef with roasted fennel, leeks and carrots

Herb-roasted beef with roasted fennel, leeks and carrots

Herb-roasted beef with roasted fennel, leeks and carrots3 sprigs fresh rosemary
4 sprigs fresh thyme
2 cloves garlic
1 T. Dijon mustard
1/4 cup olive oil
1 T. honey
1 tsp. lemon pepper
3 lb New York beef strip roast
4 oz bacon
1 leek
1 fennel bulb
6 carrots

Preheat oven to 350°F. Chop the rosemary and thyme leaves, discarding the stems. Finely chop the garlic. Mix the rosemary, thyme and garlic with the mustard, oil, honey and lemon pepper. Rub the beef with 2 T. of the marinade. Layer the bacon over the beef. Place beef in a roasting pan and fold the bacon under. Halve the leeks and wash thoroughly to remove dirt and grit. Cut into pieces. Trim the stems and fronds off the fennel and cut bulb into quarters. Peel the carrots and cut into large chunks. In a large pot of boiling water, cook the vegetables for 4 min. Drain and mix with the remaining the marinade. Roast beef 40 min. Add vegetables and continue roasting for 20 min., or until an instant read thermometer reaches 135°F. Transfer beef to a cutting board and cover loosely with foil. Let meat rest at least 10 min. before serving with roast vegetables.

Tagliata with Artichoke Salad

Tagliata with Artichoke Salad

tagliata with artichoke salad8 Baby Artichokes
3 T. EVOO
Salt & Pepper
1 boneless Strip Steak, 3 inches thick (about 2 pounds)
4 cloves Garlic, halved
4 4” springs each of Rosemary & Thyme
Shaved Parmesan, for garnish

Pluck and discard the outer leaves of the artichokes, revealing yellow-green core. Using a serrated knife, trim off the top third. Cut each into quarters. Bring medium saucepan of water to a boil. Add artichokes and cook 2 minutes. Drain and pat dry. Transfer to a bowl and toss with 2 T. oil. Season with salt and pepper to taste. Preheat oven to 400 and preheat a cast iron skillet until very hot. If your fire alarm is as sensitive as mine, get that oven vent on high! Season steak with salt and pepper. Add remaining 1 T. oil to pan and add steak, garlic and herbs. Cook over high heat until steak is brown and crusty on bottom and sides, about 10 minutes. Flip and set garlic and herbs on top. Add artichokes to skillet around the meat. Place in oven and roast until steak reaches 135 in the center, about 20 minutes. Transfer to cutting board and let rest 10 minutes. Strip rosemary and thyme leaves from stems, discard stems and add leaves to artichokes. Thinly slice steak and arrange on platter, surround with the artichokes and garnish with shaved parmesan.

Beef Bourguignon

Beef Bourguignon

Beef Bourguignon1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced
For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional

Preheat the oven to 250 degrees F. Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork. Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Sheet Pan Suppers: Baked Baby Back Ribs & Potatoes

Sheet Pan Suppers: Baked Baby Back Ribs & Potatoes

baked Baby Back Ribs & Potatoes

1 T. Dijon Mustard
1 tsp. Liquid Smoke (optional)
3 T. Dark Brown Sugar
1 ½ T. Garlic Powder
2 tsp. Salt
2 tsp. Sweet or Smoked Paprika
2 tsp. dry Mustard
1 tsp. Cumin
¼ tsp. Cayenne
4 lb. Baby Back Ribs, trimmed of silverskin
1 lb. medium size Yukon Gold Potatoes, unpeeled, scrubbed and quartered
1 T. EVOO
1 tsp. Old Bay
¾ C. BBQ Sauce, plus extra for serving

Preheat oven to 325 with one rack about 4 inches from broiler and another rack in center position. Place dijon in small bowl, add liquid smoke; stir to combine. In another small bowl, whisk together sugar, garlic powder, salt paprika, dry mustard, cumin, and cayenne. Brush both sides of the ribs with the Dijon, and sprinkle with the spice mixture to coat. Pat spices into the meat so it sticks. Wrap tightly in foil and place them in the center of a sheet pan. Combine potatoes, oil, and old bay in a bowl and toss to coat. Place potatoes around the packet of ribs. Bake for 90 minutes, gently flipping the package and stirring the potatoes halfway through cooking. Carefully transfer the package of ribs to a platter or another sheet pan and remove foil. Return ribs, without foil, to the center of the pan in a single layer, meaty side up. Brush them with BBQ sauce. Bake until knife slides easily into the thickest part of the meat, an additional 30 minutes. Keep an eye on the potatoes. If they are getting too dark, remove to a serving bowl and cover with foil to keep warm. When ribs are knife tender, remove potatoes to a bowl and cover with foil. Turn oven to broil and broil the ribs on the top rack until slightly charred in spots, about 3 minutes. Allow ribs to rest for 10 minutes before slicing between the bones. Serve with potatoes and extra BBQ sauce.