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Category: Beef

Skillet Salisbury Steak

Skillet Salisbury Steak

Skillet Salisbury Steak

1 pound ground beef

1/2 C. bread crumbs

2 T. ketchup

1 T. Worcestershire sauce

1 tsp. mustard powder

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1 egg

2 T. butter

 

8 ounce mushrooms, sliced

1 small sweet onion, sliced

2 C. beef broth

1 T. ketchup

1 T. Worcestershire sauce

1 T. cornstarch

1 T. water

 

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

Breaded Beef Sirloin with Zucchini & Tomato Salad

Breaded Beef Sirloin with Zucchini & Tomato Salad

Breaded Beef Sirloin with Zucchini & Tomato Salad

 

1/2 cup all-purpose flour

Kosher salt and freshly ground black pepper

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

5 tablespoons olive oil

Juice of 1 lemon

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

1 cup grape tomatoes, halved

3 tablespoons torn fresh basil leaves

lemon zest, optional

1-2 oz. feta cheese, optional

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

Beef Sukiyaki

Beef Sukiyaki

Beef Sukiyaki

1/2 lb. dried fettuccine

1/4 C. plus 2 T. soy sauce

1/4 C. plus 2 T. sake

1/4 C. plus 2 T. water

2 T. sugar

2 T. vegetable oil

3/4 lb. beef sirloin, thinly sliced across the grain and cut into 2-inch lengths

Salt

1 medium sweet onion, cut into 1/2-inch wedges

8 large shiitake mushrooms, caps only, quartered

3 scallions, cut into matchsticks

1 bunch of watercress, thick stems discarded

1/2 lb. (about 1/2 block) firm tofu, cut into 1-inch cubes

 

In a large saucepan of boiling salted water, cook the fettuccine until al dente, about 12 minutes. Drain and rinse under hot water. Transfer the noodles to 4 bowls and keep warm. Meanwhile, in a medium bowl, combine the soy sauce with the sake, water and sugar and stir until the sugar is dissolved. Heat 1 T. of the oil in a large skillet until shimmering. Season the beef with salt, add to the skillet and cook over high heat, stirring occasionally, until half-cooked, 2 minutes. Transfer to a plate. Add the remaining 1 T. of oil to the skillet. Add the onion and cook over moderate heat until lightly browned, 5 minutes. Add the shiitake caps and cook until softened, 5 minutes longer. Add the scallions and watercress and cook, stirring gently, until the watercress is just wilted, 1 minute. Return the meat and any accumulated juices to the skillet, along with the tofu. Add half of the soy-sake sauce. Bring to a boil and simmer just until the meat is cooked through, 1 minute. Spoon the sukiyaki over the noodles and drizzle with the remaining soy-sake sauce. Serve.

Marmalade Meatballs with Cider Vinegar Glaze

Marmalade Meatballs with Cider Vinegar Glaze

Marmalade Meatballs with Cider Vinegar Glaze

1 pound ground beef, not too lean (80/20 chuck works well) {or sub another ground meat}

1/2 C. panko bread crumbs

4 oil-packed anchovy fillets, minced (optional)

2 scallions (white and green parts), chopped

1 egg, beaten

1 tsp. kosher salt

1 garlic clove, grated on a Microplane or minced

1 tsp. grated fresh ginger

1/4 tsp. freshly ground black pepper

1/8 tsp. ground allspice

1/3 C. Orange Marmalade

1 T. Cider Vinegar

1 T. Soy Sauce

¼ tsp. Red Chile Flakes

Chives, for garnish

 

Set an oven rack at least 4 inches from the heat source, and heat the broiler. In a large bowl, combine the beef, panko, anchovies, scallions, egg, salt, garlic, ginger, pepper, and allspice, and mix gently but thoroughly. Form the mixture into 1 1/4-inch balls. At this point you can cover and refrigerate them overnight before cooking. Arrange meatballs an inch apart on a rimmed baking sheet. Broil until meatballs are golden all over and cooked through, 5 to 7 minutes. Meanwhile, in a small saucepan, combine the marmalade, vinegar, soy sauce, and chile flakes, and bring to a simmer. When the meatballs are cooked through, brush them with the marmalade glaze and return them to the broiler. Broil until the glaze is bubbling, 1 to 2 minutes. Serve with the chives scattered on top if desired.

Herb-Marinated Steak with Lemon

Herb-Marinated Steak with Lemon

Herb-Marinated Steak with Lemon

1 C. fresh basil leaves, plus torn basil leaves for garnish

3 scallions (white and green parts), thinly sliced, plus more for garnish

2 T. fresh lemon thyme or regular thyme leaves, plus more for garnish

2 T. fresh mint or dill leaves

2 fat garlic cloves

1 jalapeno, seeded (optional)

2 ½ tsp. kosher salt

Finely grated zest of 1 lemon

Juice of 1/2 lemon

1/4 C. extra-virgin olive oil

2 1/2 pounds boneless steak, such as skirt, strip, ribeye, flank, or London broil

 

In a blender or food processor, combine the basil, scallions, thyme, mint, garlic, jalapeno if using, salt, lemon zest, and lemon juice. Pour the olive oil over the mixture, and blend until it turns to a paste. Pat the steak dry with paper towels, and place it in a wide bowl. Slather the paste all over the meat, cover the bowl, and refrigerate for at least 30 minutes or as long as overnight. When you are ready to cook the steak, heat a grill or broiler to high. Use a paper towel to gently pat the meat dry, leaving as much paste as possible on the meat. Grill the meat over direct heat or under the broiler on a rimmed baking sheet or broiler pan until it is nicely browned on both sides (see below for cooking times). Then transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Slice the steak against the grain and serve, garnished with basil, scallions and thyme.

 

Skirt Steak and other ½” thick steaks: 2-4 minutes per side

Strip, flank, filet mignon, ribeye and other 1 – 1 ¼” thick steaks: 3-6 minutes per side.

London broil and other 1 ½” – 2” thick steaks: 6-9 minutes per side.

WIW: Classic Waffleburger

WIW: Classic Waffleburger

WIW: Classic Waffleburger

Nonstick cooking spray
1 lb. ground beef
½ tsp. salt
1 tsp. freshly ground black pepper
4 slices American, Cheddar, or Gruyere cheese (optional)

4 store-bought or homemade hamburger buns

Ketchup, mustard, lettuce, tomato, and pickles, for serving

Preheat the waffle iron on medium. Coat both sides of the waffle iron grid with nonstick spray. Season the beef with the salt and pepper and form it into 4 patties, each roughly the shape of the buns. Place as many patties as will fit in the waffle iron, close the lid, and cook until the beef reaches an internal temperature of 160 F on an instant-read thermometer, 3 minutes. When the patties have cooked, remove them from the waffle iron. If you would like a waffleburger with cheese leave a patty in the waffle iron, top with the cheese, and close the lid to waffle very briefly— about 5 seconds. Repeat with any remaining patties. Serve on a bun with ketchup, mustard, lettuce, tomato, and pickles.

Chef John’s Beef Stroganoff

Chef John’s Beef Stroganoff

Too many of the meals I’ve seen on menu plan sites call for using canned products like beef gravy, or canned soups, and so on.  I was pleasantly surprised to find this Beef Stroganoff recipe on emeals that called for making a roux to thicken the wine and stock sauce.  I liked the flavor and thickness from creme fraiche instead of sour cream as well.  Of course, I often meddle, and I added fresh thyme and a tablespoon or so of tomato paste (the kind in the tube, so I can squeeze out just what I want and not have to use or waste an entire can).  Hunting down the recipe online it appears they took it from allrecipes.  Or vice versa.  I liked this a lot.  The meat was tender, but mine was saucier than the pic below.  I prefer it saucier!

1 tablespoon vegetable oil (I used EVOO)

2 pounds beef chuck roast, cut into 1/2-inch thick strips

salt and pepper to taste

1 tablespoon butter

1/2 medium onion, sliced or diced

8 ounces sliced mushrooms

2 cloves garlic, minced

1 1/2 tablespoons all-purpose flour

1/2 cup white wine

2 cups beef broth, divided (I used 2 1/2 because I wanted a saucier… sauce)

(1 T. Tomato Paste, my addition)

(Fresh Thyme from 2-3 sprigs, my addition.

3/4 cup creme fraiche

1 tablespoon fresh chopped chives

salt and pepper to taste

Season beef generously with salt and pepper. Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. (I wanted nicely browned beef, so I browned mine in 3 batches for less crowding and steaming of the beef) Remove meat from the pan and set aside. Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned.  Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated. (The butter and oil were absorbed by the mushrooms, so I added a little more butter, and melted it and used that to make my roux with the flour).  Stir in wine and 1 cup of stock (I added the tomato paste here), scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens. Return beef to the pan. Stir in remaining cup of stock (added the thyme here); bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes. Stir in creme fraiche. Stir in chives (I sprinkled on top only, because the kidlet v.2 wouldn’t have eaten it.  Still didn’t, but wanted best shot!). Season with salt and pepper to taste.

Grilled Skirt Steak with Mushroom Gravy

Grilled Skirt Steak with Mushroom Gravy

Grilled Skirt Steak with Mushroom Gravy

1 pound Skirt Steak

3 cups Mushrooms (quartered)

1/2 small Onion (thinly sliced)

1 1/2 cups Beef Stock

3 tablespoons Sour Cream

Olive Oil

Kosher Salt

Freshly Ground Black Pepper

2 tablespoons Cornstarch

2 tablespoons Unsalted Butter

1/4 cup Parsley (chopped)

 

Preheat grill to medium-high heat. Season the Skirt Steak on both sides with Salt and Freshly Ground Black Pepper. Drizzle the Steak with Olive Oil. When the grill is hot, sear the Steak for 3 minutes with the lid down. Then flip and cook for another 2 minutes with the lid down for medium rare (or cook to desired doneness). Remove to a cutting board and set aside. Meanwhile, place a large sauté pan over medium-high heat. When the pan is hot, add a drizzle of Olive Oil along with the Mushrooms and Onions. Cook until the Mushrooms start to brown and the Onions begin to soften. Add the Butter and season with Salt and Freshly Ground Black Pepper. Flip and move the Vegetables around to evenly caramelize and cook. Then, whisk in the Beef Stock. In a separate bowl, whisk together the Sour Cream and Cornstarch.  Bring to a simmer then finish the sauce by whisking in the Sour Cream-Cornstarch Mixture. Thinly slice the Skirt Steak, cutting against the grain. Spoon the Mushroom Gravy on top of the sliced Steak. Garnish with Parsley and serve immediately.

Oven Porcupine Meatballs

Oven Porcupine Meatballs

Oven Porcupine Meatballs

1 pound ground beef

½ C. uncooked regular rice

½ C. water

1/3 C. chopped onions

1 tsp. salt

½ tsp. celery salt

1/8 tsp. garlic powder

1/8 tsp. black pepper

1 can (15 oz.) tomato sauce

1 C. water

2 tsp. Worcestershire sauce

 

Heat oven to 350º. Mix meat, rice, ½ C. water, onion, salts, garlic powder, and pepper. Shape mixture into meatballs. Place meatballs in ungreased, 8 x 8 x 2 baking dish. Stir together remaining ingredients. Pour over meatballs. Cover with aluminum foil. Bake 45 minutes; uncover and bake 15 minutes longer.

Steak Tacos

Steak Tacos

Steak Tacos

1 medium red onion, peeled and cut into 1/2-inch-thick slices

1/4 C. olive oil, divided

5 garlic cloves, minced

2 dried chiles de arbol

5 T. fresh lime juice

1 (1 1/2-pound) flat iron or skirt steak

3/4 tsp. kosher salt

Cooking spray

12 Fresh Corn Tortillas or packaged corn tortillas, warmed

3/4 C. Toasted Chile Salsa

1/4 C. Mexican crema

 

Heat a cast-iron skillet over high heat. Add onion; cook 5 minutes or until charred, turning once. Remove from pan; chop and place in a bowl. Heat a small skillet over medium heat. Add 2 T. oil to pan. Add garlic and chiles; cook 2 minutes, stirring occasionally. Add garlic mixture to onion in bowl. Stir in juice and remaining oil. Combine half of onion mixture (including both chiles de árbol) and steak in a large zip-top plastic bag; seal. Refrigerate 1 hour. Reserve remaining onion mixture. Remove steak from refrigerator; let stand at room temperature 1 hour. Preheat grill to medium-high heat. Remove steak from marinade; discard marinade. Wipe any remaining onion and garlic off steak. Sprinkle steak with salt. Place steak on grill rack coated with cooking spray; grill over medium-high heat 8 minutes or until desired degree of doneness, turning once. Remove from grill; let stand 15 minutes. Cut steak across the grain into very thin slices. Add steak and accumulated juices to reserved onion mixture; toss. Place 2 tortillas on each of 6 plates. Top each tortilla with 1 1/2 ounces steak; divide onion mixture among tacos. Top each with 1 T. Toasted Chile Salsa and 1 tsp. crema.

 

Yield: 6 servings

Calories: 395

Fat: 18.3g

Fiber: 3g

Beef Tri-Tip with Olives & Capers

Beef Tri-Tip with Olives & Capers

Beef Tri-Tip with Olives & Capers

1 pound beef tri-tip, cut into l-inch cubes

Kosher salt and freshly ground black pepper

3 tablespoons olive oil

6 cups sliced Swiss chard, leaves and stems

2 garlic cloves, minced

l (28-ounce) can crushed San Marzano tomatoes with juices

1/3 cup halved pitted kalamata olives

1 tablespoon capers, rinsed and drained

 

Put a large skillet over high heat. Season both sides of the beef with salt and pepper. Add the olive oil to the pan. Put the beef in the pan and cook, without stirring, for 1 minute. Flip and cook, without stirring, for 1 minute for medium-rare. Remove to a platter. To the pan, add the Swiss chard, garlic, and a pinch of salt and cook, stirring occasionally, until the chard begins to wilt, about 1 minute. Add the tomatoes with their juice, the olives, capers, and seared beef (with any accumulated juices) and cook until everything comes together, and the sauce reduces slightly, about 1 minute. Serve.

Provolone and Broccoli Rabe Beef Sliders

Provolone and Broccoli Rabe Beef Sliders

Provolone and Broccoli Rabe Beef Sliders

Cooking spray

7 ounces broccoli rabe, trimmed

1 1/2 T. red wine vinegar

1 T. extra-virgin olive oil

1 tsp. sugar

1 pound 93% lean ground sirloin

1 tsp. smoked paprika

1/2 tsp. Worcestershire sauce

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

3 (1-oz.) slices reduced-fat provolone cheese, torn into small pieces

8 (1-oz.) whole-wheat slider buns

8 heirloom tomato slices

 

Heat a grill pan over medium-high. Coat pan with cooking spray. Add broccoli rabe; cook 5 minutes, turning occasionally. Coarsely chop. Combine vinegar, oil, and sugar in a small bowl. Add broccoli rabe; toss. Combine beef, paprika, Worcestershire, salt, and pepper in a bowl. Shape into 8 (3-inch-wide) patties. Return pan to medium-high. Coat pan with cooking spray. Add patties to pan; cook 2 to 3 minutes. Turn; cook 1 to 2 minutes. Top patties with cheese; cover and cook 1 minute or until cheese melts. Place 1 patty on bottom half of each bun; top with tomato, broccoli rabe mixture, and top halves of buns

 

Yield: 4 servings

Calories: 404

Fat: 15.9g

Fiber: 2g

Authentic Carne Asada & Grilled Mexican Street Corn

Authentic Carne Asada & Grilled Mexican Street Corn

Authentic Carne Asada

2 pounds skirt steak, flank steak, or beef flap meat

1/3 C. orange juice

1/4 C. lime juice

2 T. olive oil

2 T. soy sauce

2 T. apple cider vinegar

1 jalapeno, minced with seeds removed

1/2 bunch cilantro, chopped

1/4 C. chopped green onions

6 cloves garlic, minced

2 T. brown sugar

1 1/2 tsp. cumin

1 tsp. chili powder

1 tsp. chipotle chili powder

1 tsp. smoked paprika

1 tsp. oregano

1 tsp. salt

3/4 tsp. pepper

 

Place the meat in a large gallon-size zip-tight bag or glass bowl.  Mix together all of the remaining marinade ingredients, then pour over the meat.  Seal the ziploc bag tightly and squish the marinade around the meat to make sure it is covering all parts of the meat, then place in the refrigerator and allow to marinate for at least 5 hours, up to 12 hours.   Heat a grill to high heat and clean and lightly oil the grates.  When the grill is hot, add the meat and grill to your desired level of doneness, between 5-8 minutes per side, depending on the thickness of the meat.   Remove the meat from the grill and let it rest for 5-10 minutes before slicing against the grain into thin slices.  Serve with tortillas, beans, rice, and pico de gallo.

 

Grilled Mexican Street Corn

 

8 medium ears sweet corn, husks removed

1/2 C. sour cream or Mexican crema

1/2 C. mayonnaise

1/2 C. cilantro, chopped

2 cloves garlic, minced

1/4 tsp. chipotle pepper

2 tsp. lime zest, from one lime

2 T. lime juice, from one lime

1 C. cotija cheese, crumbled and divided

Additional chopped cilantro, for garnish

Lime wedges, to serve

 

Heat a gas grill to 400 degrees F or prepare charcoal for a charcoal grill.  Husk the corn. While the grill is heating, mix together the sour cream, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, lime juice, and 1/2 C. of the cotija cheese.  Taste and season with salt, if needed. Grill the corn by placing the husked corn directly onto the grill grates.  Grill for about 10 minutes total, turning every 2-3 minutes until the kernels are lightly charred on all sides of the cobs.  Remove from the grill to a large baking dish or plate. Using a brush or spoon, slather each ear of corn with the sauce, then sprinkle with remaining crumbled cojita cheese.  Sprinkle with additional chipotle pepper and chopped cilantro and serve with extra lime wedges, if desired.

Korean-Style Beef Tacos

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

Quick Pickled Cabbage

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

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

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

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

Skillet Burgers with Shallot-Herb Butter

OK, seriously, this picture makes me want to gobble this recipe RIGHT NOW!

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

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

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:  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

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”

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

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

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

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

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

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

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

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

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

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