Meatball Matrix
Korean-Style Beef Tacos
Korean-Style Beef Tacos
1/3 C. sugar
5 T. lower-sodium soy sauce
1 1/2 T. chile paste (such as sambal oelek)
1 T. fresh lime juice
1 T. dark sesame oil
4 garlic cloves, minced
12 ounces flank steak, sliced against the grain into thin strips
1/8 tsp. salt
Cooking spray
8 (6-inch) corn tortillas
3 T. sliced green onions
Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for 1 hour, turning after 30 minutes. Preheat grill to medium-high heat. Remove steak from marinade, and discard marinade. Thread steak onto 8 (8-inch) skewers; sprinkle with salt. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; sprinkle with onions
Yield: 4 servings
Calories: 270
Fat: 6.3g
Fiber: 3g
Dutch Oven Beef Stew with Noodles
Dutch Oven Beef Stew with Noodles
2 pounds boneless beef chuck, cut into 1/2-inch cubes
Coarse salt and freshly ground pepper
2 tablespoons vegetable oil
1 medium yellow onion, sliced lengthwise
2 tablespoons all-purpose flour
5 1/2 cups low-sodium chicken broth
3 cups water
1/2 pound carrots, cut into l-inch pieces
2 medium russet potatoes, peeled and cut into l-inch pieces
2 cups egg noodles
3 tablespoons finely chopped fresh flat-leaf parsley leaves
1 teaspoon red-wine vinegar
Season beef with salt and pepper. In a large Dutch oven, heat oil over high. Working in batches, add beef and cook until browned, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat if necessary), about 5 minutes. Stir in flour, and cook 1 to 2 minutes. Add broth and the water, stirring and scraping up browned bits with a wooden spoon. Bring to a boil; then reduce to a simmer and cook until beef is tender, about 25 minutes. Add carrots and potatoes; cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. Stir in parsley and vinegar just before serving.
Slow-Cooked Rib Eye with Potato Confit and Green Garlic-Parsley Butter
Slow-Cooked Rib Eye with Potato Confit and Green Garlic–Parsley Butter
Green Garlic–Parsley Butter
2 C. chopped green garlic (green and white parts)
1 pound unsalted butter, slightly softened
1 C. chopped flat-leaf parsley
1 C. minced shallots
Grated zest of ½ lemon (use a Microplane)
¼ C. fresh lemon juice
2 T. Worcestershire sauce
1 T. plus 1 tsp. kosher salt
2 tsp. freshly ground black pepper
2 tsp. anchovy paste
Rib Eye
1 center-cut bone-in rib-eye roast (about 7.5 pounds), deckle and fat cap left on
Kosher salt and freshly ground black pepper
Canola oil
15 thyme sprigs
15 rosemary sprigs
1 garlic bulb, cut in half
5 C. Heirloom Potato Confit
For the green garlic–parsley butter: Bring a large pot of salted water to a boil. Make an ice bath in a bowl with equal parts ice and water. Put the green garlic in a strainer and submerge it in the boiling water for 7 seconds, then remove and submerge it in the ice bath until completely cold. Remove from the ice bath, shake off the excess water, then drain and dry on paper towels. Put the green garlic in a blender and blend on high until smooth, about 5 minutes; add a splash of water as needed to keep the blade running smoothly. Combine the garlic puree, butter, parsley, shallots, lemon zest, lemon juice, Worcestershire sauce, salt, pepper, and anchovy paste in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until thoroughly blended, about 2 minutes. Divide the butter in half and put each portion on a sheet of plastic wrap. Roll each one into a log and wrap tightly in the plastic. Place in the freezer and freeze until solid.
For the rib eye: Preheat the oven to 250°F. Place a rack in a roasting pan. Liberally season the beef with salt and pepper. Heat a large cast-iron skillet over high heat. When the skillet is hot, add ¼ inch of canola oil. When the oil begins to smoke, add the beef fat side down and sear until golden brown, 3 to 5 minutes. Repeat on all sides. Remove from the heat. Cover the rack in the roasting pan with the thyme, rosemary, and garlic. Place the beef on the herbs and garlic bulb halves, fat side up. Put the pan in the oven and roast the beef for about 2 hours and 45 minutes, until the internal temperature reaches 125°F. Remove the pan from the oven and let the beef rest for 25 to 30 minutes before carving it. Baste the beef with the pan juices several times as it rests. Remove the green garlic butter from the freezer 1 hour before serving.
To complete: Carve the rib eye into 6 slices and arrange on warmed plates. Top each slice with a ½-inch-thick disk of room-temperature- green garlic butter and serve with the potato confit.
Note: This recipe makes more green garlic–parsley butter than you will need for the rib eye, but it can be frozen, tightly wrapped, for up to 1 month and used in other dishes.
Balsamic Grilled Skirt Steak
Balsamic Grilled Skirt Steak
1 
1/2-2 pound Skirt Steak (or Flank; Hanger; Beef Heart)
1 cup Balsamic Vinegar
1/3 cup Brown Sugar
2 Garlic cloves (smashed)
2 sprigs of Rosemary
1 teaspoons Chili Flake
Olive Oil
Salt and Pepper
Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable plastic bag and pour the marinade into it. Marinate for a minimum of 2 hours and preferably overnight in the fridge. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil. Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.
Skillet Burgers with Shallot-Herb Butter
Skillet Burgers with Shallot-Herb Butter
1 large shallot, finely chopped (3 T.)
3 T. butter, softened
2 T. chopped Italian parsley
1/2 tsp. snipped fresh thyme
1/2 tsp. lemon zest
1 1/2 lb. 80% to 85% lean ground beef
1/2 tsp. salt
1/4 tsp. black pepper
8 oz. shiitake mushrooms, stemmed and sliced
1 T. olive oil
4 slices Swiss cheese
8 slices small firm square bread (such as English muffin toasting bread), toasted
In a small bowl stir together shallot, butter, parsley, thyme, and lemon zest until well combined. Set aside. Shape beef into four square patties about 1/2 inch larger than the bread. Season with salt and pepper. Heat an extra-large heavy skillet over medium-high heat. Add 1 T. of the butter mixture to pan. When melted, add mushrooms. Cook and stir 3 minutes or just until tender. Transfer mushrooms to a medium bowl. Add oil to skillet. When hot but not smoking, add patties to skillet. Cook 3 minutes or until browned and slightly charred. Turn and cook 3 minutes more or until done (i6o°F). Top patties with mushrooms, then cheese. Cover and cook 1 minute or until cheese is melted. Meanwhile, spread remaining seasoned butter on four slices of toasted bread. Top with burgers and remaining bread.
Stuffed Green Peppers
When cooking with foil, make sure that the seams and folds you make are as airtight as possible so as to retain heat. This allows the food inside to cook faster in the same way a pressure cooker operates.
Stuffed Green Peppers
1/2 pound of hamburger
Salt and pepper
One egg
1/3 of cup of diced onion
4 green peppers
shredded cheese, optional
Scrape out the green peppers and wash thoroughly. Mix together the other ingredients and add salt and pepper (to taste). Stuff the mixture into the peppers and wrap each pepper in foil — again remembering to make good seals on the seams of the foil, where you have folded. Place the peppers on a bed of hot coals, and cook on each side for 12-15 minutes. open, top with cheese, if using, and close quickly and let sit a minute or two to melt cheese.
Note that you can change the filling, but if you use ground turkey, it might dry out before the peppers are tender. You can add cooked rice or beans, if available, to make more filling to serve a larger crowd.
Easy Campfire Beef & Noodles
2 Packages instant ramen noodles-oriental flavor
2 cups water
1 pound lean ground beef
1 bunch scallions
16 oz frozen oriental / stir fry vegetables
1-tablespoon soy sauce
Optional:Â Garlic, Ginger, Mirin
Break the Ramen noodles into a medium bowl. Sprinkle with just one seasoning packet. Cover with two cups of boiling water and allow to sit while you prepare the remaining ingredients. In a large skillet or wok, brown ground beef over medium heat until cooked. Drain. Add the scallions and sprinkle with the contents of remaining seasoning packet. Cook for an additional minute. Add the noodles and the water in which they were soaking, frozen vegetables, and the soy sauce. Cover and bring to simmer. Cook until the frozen vegetables are tender, about five minutes.
Campfire Hearty Chili
Campfire Hearty Chili
1 medium onion, diced
1 lb. ground beef, browned and drained
1 medium can chili beans with seasoning
1 can crushed tomatoes
1 can diced tomatoes
1 packet chili seasoning
Place a 12†Dutch oven over 10 hot coals arranged in a circle. Add 1 T. vegetable oil. Sauté diced onion until translucent. Add all remaining ingredients and stir to combine. Cover with flat lid and add 8 hot coals. Simmer for 60 minutes, adding additional hot coals as needed. Serve hot with corn bread or corn chips. Top with shredded cheese and sour cream.
Can also pour over individual sized frito bags.
Campfire Burgers in Foil “Hobo Dinner”
Burgers in Foil
1 Package 1 ½ lb ground beef
4 16-inch squares aluminum foil
4 Carrots, sliced
1 Can potatoes 16 oz, sliced
2 Green bell pepper, chopped, optional
Dehydrated onion flakes or sliced onions
Worcestershire sauce
Salt and pepper to taste
Separate meat onto four portions. Place each in the center of a square of aluminum foil. Top with equal portions of chopped carrots, potatoes and peppers. Season with dehydrated onions, Worcestershire sauce and salt and pepper to taste. Seal foil, checking for leaks. Place on hot coals for 10 to 15 minutes per side.
Moroccan Beef Kefta Briouat
Moroccan Beef Kefta Briouat
10 spring roll pastry sheets or brick pastry sheets
270 gms – 10 oz. beef mince
2 tsp Ras el Hanout
½ tsp coriander powder
½ tsp cumin powder
1 pinch chili powder
1 onion chopped
1 tbsp pine nuts
2 tbsp extra virgin olive oil
Coriander or parsley leaves
Salt to taste
Sauté the chopped onion in the extra virgin olive oil until translucent. Add the spices and cook them off for a minute. Add the beef mince and brown it. Cook it for 10 minutes. Add the salt, pine nuts and coriander/parsley leaves and put the fire off. Let it cool down. Cut the spring roll dough sheets in half. Brush some melted butter on the bottom two-thirds. Add a large spoonful of filling about 2.5 cm – 1 inch from the bottom of the dough. Fold up the bottom edge of the dough to enclose the filling. Fold the bottom left corner of the dough upwards and to the right, until it meets the right edge of the dough. Use your fingers to mold the dough around the filling to keep it enclosed as you fold. Now you have your first “triangle.” Hold the top right top corner of the triangle in place to keep the filling inside, and flip the bottom right corner up and to the left, until the triangle is aligned with the left edge of the strip of dough. Now you should have a nice triangle. Continue folding the triangle, right and then left, until you reach the end of the dough. When you reach the end, trim the end of the dough to make a flap. Fold it and tuck it into the “pocket” formed by the open edge of dough. Deep fry the briouat in vegetable oil at 170°C – 340°F until golden brown on all sides. Drain the excess oil onto some kitchen paper and serve warm.
Vietnamese-Style Skirt Steak with Herb and Noodle Salad
Vietnamese-Style Skirt Steak with Herb and Noodle Salad
1/2 C. Asian fish sauce
Finely grated zest and juice of 2 limes
3 T. fresh orange or tangerine juice
3 garlic cloves, grated on a Microplane or minced
1 T. dark brown sugar
1 jalapeno or serrano chile, seeded and minced
1 1/2 to 2 pounds skirt steak
8 ounces dried rice noodles (any shape), cooked according to the package directions
1 1/2 C. thinly sliced Persian, Asian, or Kirby cucumbers
1 1/2 C. thinly sliced radishes
1 C. torn fresh mint leaves, plus more for garnish (optional)
1/2 C. unsalted roasted peanuts, finely chopped
In a measuring C., mix together the fish sauce, lime zest and juice, orange juice, garlic, brown sugar, and chile. Set aside half of this mixture to dress the noodles. Place the steak in a shallow bowl or in a heavy-duty sealable plastic bag, pour the remaining marinade over it, and seal the bag or cover the bowl with plastic wrap. Refrigerate for at least 30 minutes or up to 12 hours. Heat a grill or broiler to high. Remove the steak from the marinade, wipe off the excess marinade, and grill over direct heat or under the broiler until the steak reaches the desired doneness, 2 to 4 minutes per side for rare (the broiler might take a few minutes longer). Let the steak rest, lightly covered with aluminum foil, for 10 minutes. In a large bowl, toss the noodles, cucumbers, radishes, mint leaves, and peanuts with the reserved marinade. Slice the steak very thin. Slice the steak very thin. Divide the noodle mixture among individual serving plates, and top each portion with slices of steak. Garnish with additional mint leaves if desired.
Mojo Flat Iron Steak
Mojo Flat Iron Steak
2 teaspoons grated orange rind
¼ cup fresh orange juice
2 teaspoons grated lime rind
3 tablespoons fresh lime juice, divided
2 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
2 teaspoons brown sugar
1 teaspoon chili powder
¼ teaspoon ground chipotle chile powder
1 (1-pound) flat iron steak, trimmed
Cooking spray
1 teaspoon kosher salt, divided
1 cup finely chopped red bell pepper
1 cup finely chopped peeled seeded cucumber
3 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped
Combine orange rind, orange juice, lime rind, 2 tablespoons lime juice, 1 tablespoon oil, and next 4 ingredients (through chipotle) in a bowl, stirring with a whisk. Add steak, turning to coat. Let stand 30 minutes at room temperature, turning occasionally. Heat a grill pan over high heat. Coat pan with cooking spray. Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon salt. Add steak to pan; grill 5 minutes on each side for medium-rare or to desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Slice steak across the grain. Combine remaining 1 tablespoon lime juice, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, and remaining ingredients in a bowl. Serve with steak.
Campfire Cowboy Beans
Campfire Cowboy Beans
½ lb. ground beef, browned and drained
1/2 lb. bacon, sliced, browned and drained, optional
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans pork and beans
½ cup chopped onion
1 can chopped chiles
½ cup barbecue sauce
Arrange 8 hot coals in a circle. Place a Dutch oven with feet over hot coals. Sauté chopped onion in oven with 1 T. vegetable oil until translucent. Add remaining ingredients and cover with flat lid. Place 8-10 hot coals around perimeter of lid. Simmer for 60 minutes, stirring occasionally. Add new coals after the first 30 minutes. Serve hot with cornbread or corn pudding.
Bacon Cheeseburger Pasta
Bacon Cheeseburger Pasta
8oz elbow macaroni pasta
1lb lean ground beef
6 bacon strips, cooked and cut into pieces
1.5 cup beef broth
1/2 teaspoons Worcestershire sauce
3 tablespoons ketchup
1-2 tablespoons cornstarch
1 cup (4 ounces) shredded cheddar cheese
1/2 cup (2 oz) shredded mozzarella cheese
Cook the bacon first, I prefer to cook it on a sheet pan in the oven until it’s crispy but you can cook it whatever way you prefer. Drain it on paper towels and cut it or break it into small pieces and set aside.
Cook your macaroni according to directions on the pack, then drain. While the macaroni is cooking brown the beef in a large skillet until fully cooked. If after cooking the beef has a lot of fat/liquid/juice left you can pour some of that off, I prefer to use lean beef and keep some of the juice as I think it adds to the flavor. Measure the beef broth, Worcestershire sauce, ketchup, and cornstarch into a small bowl or measuring jug and mix well to combine the cornstarch. Add cooked pasta to the skillet along with the beef broth mixture, stir well to combine beef, pasta, bacon, and sauce. Cook on a medium heat until the sauce bubbles and thickens. If it’s too thick for you, thin it out with a little more beef broth. Sprinkle shredded cheeses over the top of the skillet cheeseburger mixture. Cover and cook on very low heat until cheese has melted, about 2-3 minutes.
Waffled Tamale Pie
WIW: Waffled Tamale Pie
1 T. extra-virgin olive oil
1 large onion, finely chopped
1 lb. ground turkey or beef
1 jalapeno pepper, minced (remove seeds for less heat)
1 tsp. ground cumin
1 can (15 oz.) crushed tomatoes
Salt and freshly ground black pepper, to taste
1 ½ C. masa harina
1 tsp. salt
1 tsp. baking powder
¼ tsp. freshly ground black pepper
1 C. milk
PAM Cooking Spray
4 T. ( ½ stick) unsalted butter, melted
1 large egg, beaten
1 C. shredded sharp Cheddar cheese
Make the topping: place the olive oil in a large frying pan and add the onion. Sauté over medium heat until the onion just begins to brown, about 5 minutes. Remove the onion and set it aside on a plate. Crumble the meat into the same skillet, browning it until no traces of pink remain, about 5 minutes. Pour off the excess fat and add the sautéed onion, jalapeno, cumin, and tomatoes to the pan until just heated through, about 1 minute. Taste and add salt and pepper. Let the mixture simmer over low heat while making the crust. Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with PAM Cooking Spray. Make the crust: In a large bowl, combine the masa harina, salt, baking powder, and black pepper. In a medium-size bowl, whisk the milk and the melted butter until combined, then whisk in the egg. Add the wet ingredients to the dry ingredients and stir to combine. The batter will be very think. Coat both sides of the waffle iron grid with PAM Cooking Spray. Divide the dough into 4 equal portions, about ½ C. each. Take a portion of the dough and pat it into a disk about the size of one section of the waffle iron. Reheat with the remaining 3 portions of the dough. Place the disks on the waffle iron, covering the waffle iron grid completely. Close the lid and cook until mostly set but not quite golden brown, about 3 minutes. Open the waffle iron, spoon an even layer of the topping roughly ½ inch thick across the crust, and close the waffle iron from 1 minute. Open the waffle iron once more, top with the cheese, and close the waffle iron for 20 seconds to melt the cheese. Remove the tamale pies from the waffle iron and serve. Variations: Add ½ C. shredded sharp Cheddar cheese to the crust. Only so much waffling in you? Cook the crust in the waffle iron and serve the topping in a bowl, chili style, with the masa waffle on the side.
Not Everyday Beef Tenderloin with Gorgonzola Sauce
Not Everyday Beef Tenderloin with Gorgonzola Sauce
4 (6-ounce) filet mignon (11/2 to 2 inches thick)
Salt and pepper to taste
1 T. butter
1 garlic clove, minced
1/4 tsp. finely minced fresh rosemary
1 T. flour
1/3 C. low-fat milk
1/3 C. nonfat half-and-half
2 T. crumbled Gorgonzola (or other blue) cheese
Freshly cracked black pepper (optional) to taste
Preheat the grill (or broiler). Pat the filets dry and season with the salt and pepper. Grill or broil each side for 6 minutes for medium rare. Add 1 to 2 minutes per side to cook to medium (or 145°F for medium rare and 155°F for medium). Set filets aside to rest for 5 minutes. Melt the butter in a small saucepan over low heat. Add the garlic and rosemary and cook for 1 minute. Sprinkle in the flour and stir to make a paste. Whisk in the milk and half-and-half. Stir and cook for 3 to 4 minutes, or until thick. Add the Gorgonzola and stir until smooth. Season with pepper if desired. To serve, drizzle the steak with 3 T. of sauce.
Yield: 4 servings
Calories: 340
Fat: 15g
Fiber: 0g
AK Stir Fried Beef with Noodles
AK Stir Fried Beef with Noodles
1 T. soy sauce
1 T. sake or sherry
1 tsp. sesame oil
1 tsp. corn starch
8 ounces round steak, rump steak, or sirloin cut into strips
8 ounces pasta twirls
1 medium carrot. Peeled and sliced or cut into stars
6 ounces new potatoes
4 ounces green beans, trimmed
3 T. sunflower oil
1 clove garlic, crushed
1 medium onion, thinly sliced
½ chicken stock cube, dissolved in 6 T. boiling water
½ tsp. rice wine vinegar
1 tsp. soy sauce
1 tsp. sugar
½ tsp. cornstarch
½ sweet red pepper, cut into strips
Salt and freshly ground black pepper
Mix together the ingredients for the marinade and marinate the beef strips for at least 20 minutes. Cook the pasta in a large pot of lightly salted boiling water according to the instructions on the package, drain, set aside, and keep warm. Steam the carrot, potatoes, and green beans for about 6 minutes or until tender. Meanwhile, heat 1 T. of the oil in a wok or frying pan and stir-fry the beef for 3 minutes. Take out the beef and set aside. In the same pan, heat the remaining 2 table-spoons oil and sauté the garlic and onion for 3 minutes. Mix together all the ingredients for the sauce. Add the red pepper to the onion and cook for 2 minutes, cut the potatoes into slices, and ad these tighter with the carrot, green beans, and beef and season with some salt and freshly ground black pepper. Stir in the sauce and cooked pasta and cook for 2 minutes.
Cuban Flank Steak with Lime and Fresh Mango
Cuban Flank Steak with Lime and Fresh Mango
1 tsp. lime zest, finely grated
2 T. fresh lime juice
1/2 tsp. orange zest, finely grated
1/4Â C.(s)Â 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
1Â 1/2Â pound(s)Â uncooked lean flank steak
2 mangoes, ripe but firm, sliced
2Â 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
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 1â„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
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
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
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
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
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
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
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
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
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. Â 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
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
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
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
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
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
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
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
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
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
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
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