Tag Archives: beef

Grilled Flank Steak and Vegetables

Ingredients:

1 1/2 lbs. flank steak
1 1/2 tsp smoked paprika
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
3 tbsp canola oil, divided
2 large zucchini, halved lengthwise
1 pint cherry tomatoes

Olive Oil Mixture

3 tbsp olive oil
1 1/2 tbsp chopped fresh rosemary
1 tbsp red wine vinegar
2 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste

Instructions:

In a small bowl, whisk together olive oil, rosemary, red wine vinegar and garlic; season with salt and pepper, to taste. Set aside.

Season flank steak with paprika and garlic, rubbing in thoroughly on all sides; season with salt and pepper, to taste. Brush with 1 tablespoon canola oil.

Preheat grill to medium high heat.

Brush corn, zucchini and tomatoes with remaining 2 tablespoons canola oil; season with salt and pepper, to taste.

Add flank steak to grill, and cook, flipping once, until desired doneness, about 4-6 minutes per side. Let rest 5 minutes.

Add vegetables to grill, and cook, turning occasionally, until vegetables are lightly charred all over and tender, about 8 minutes for corn, 5 minutes for zucchini and 2 minutes for tomatoes.

Serve immediately, drizzled with olive oil mixture.
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Flank Steak Lettuce Wraps


Yield: 4 to 6 servings Total: 4 hr 50 min (includes marinating and resting times)

Ingredients

1/2 cup thinly sliced green onion
5 tablespoons low-sodium soy sauce
3 tablespoons brown sugar
1 tablespoon bottled minced garlic
3 teaspoons rice wine vinegar
2 teaspoons sesame oil
1/2 teaspoon red pepper flakes
1 lime, zested and juiced
One 2-pound flank steak
Nonstick, nonflammable cooking spray
1 head iceberg lettuce, separated into leaves

Toppings: matchstick carrots, bean sprouts, sliced water chestnuts, sliced green onions, fresh cilantro leaves, steamed white rice

Directions

In a medium bowl, combine the green onions, soy sauce, brown sugar, garlic, rice wine vinegar, sesame oil, red pepper flakes and lime zest and juice and whisk together. Place the steak in a resealable plastic bag. Add half of the marinade. Seal the bag and chill in the fridge for at least 4 hours or up to 24 hours. Cover and chill the remaining marinade mixture.

Preheat the grill to medium-high heat (350 to 400 degrees F). Spray the grill rack with nonstick, nonflammable cooking spray.

Remove the steak from the marinade, discarding the marinade. Grill the steak until a thermometer registers 155 degrees F, or to desired degree of doneness, 8 to 10 minutes per side. Remove from the heat and let stand for 10 minutes before slicing across the grain.

Serve the steak in lettuce leaves with desired toppings and the remaining marinade.
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Porterhouse with Balsamic Steak Sauce

Yield: 6 servings

Ingredients

2-inch-thick porterhouse steak (3 pounds)
3/4 cup balsamic vinegar
2/3 cup ketchup
1/4 cup honey
2 sliced shallots
2 tablespoons Worcestershire sauce
1 tablespoon dijon mustard
1/4 teaspoon allspice
salt
pepper
sugar

Directions

Preheat a grill to high on one side and lightly oil the grate. Season a 2-inch-thick porterhouse steak (3 pounds) with coarse sea salt and pepper. Grill over direct heat for 4 minutes, then rotate the meat 90 and cook 2 more minutes. Repeat on the other side. Move the steak to the cooler part of the grill (position the smaller end away from the heat); cover and cook until the meat reaches 128 to 130 for medium-rare, 12 to 15 minutes. Let rest 5 minutes before slicing.

To make the sauce, simmer 3/4 cup balsamic vinegar, 2/3 cup ketchup, 1/4 cup honey, 2 sliced shallots, 2 tablespoons Worcestershire sauce, 1 tablespoon dijon mustard, 1/4 teaspoon allspice, and salt, pepper and sugar to taste until thickened, about 15 minutes. Strain, then whisk in some butter.
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Philly Steak Bowls


Serves 4

Ingredients

2 tablespoons olive oil
1 pound strip steak, thinly sliced
2 tablespoons butter
1 red or green bell pepper, thinly sliced
1/2 white onion, thinly sliced
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
4 ounces mushrooms, thinly sliced
4 ounces shredded provolone cheese

Instructions

Heat the oil in a large skillet over medium-high heat. Add the meat and cook, stirring, until browned, about 6 minutes. Transfer the meat to a plate.

Add the butter to the skillet and melt it over medium-high heat.

Put the onions in the skillet and cook, stirring frequently, until softened and golden brown, about 10 minutes.

Add the peppers and mushrooms and cook, stirring occasionally, until softened, about 5 minutes more.

Return the beef to the pan and stir in the Worcestershire sauce and hot sauce.

Divide the meat and vegetables evenly among four oven-safe serving bowls. Sprinkle the provolone cheese over the meat, dividing equally.

Place the bowls under the broiler and heat until the cheese is bubbly and browned, about 3 minutes.

Serve hot.
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Slow-Cooker Corned Beef and Cabbage

Ingredients

4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
1/2 head cabbage, coarsely chopped

Directions

Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.

Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
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Lover’s Beef Burgundy Filet

Ingredients

4 cups Burgundy wine
1 1/2 cups canola oil
1 1/2 cups soy sauce
2 cups oyster sauce
1 tablespoon garlic, minced
1 1/2 teaspoons dried oregano
8 (6 ounce) fillets filet mignon
1/2 cup butter, softened
1 teaspoon Burgundy wine
1 tablespoon minced shallots
1 tablespoon minced green onions
1 teaspoon ground white pepper

Directions

In a medium saucepan, mix together Burgundy wine, canola oil, soy sauce, oyster sauce, garlic and oregano. Bring to a boil, and then remove from heat. Place in the refrigerator 1 hour, or until chilled.

Place filet mignon filets in a 9×13 inch baking dish, and pour the chilled marinade over them. Cover tightly with foil, and refrigerate for a minimum of 5 hours.

In a medium bowl, cream butter and 1 teaspoon of Burgundy wine with a hand mixer. Mix in shallots, green onions and white pepper by hand; cover tightly, and refrigerate.

Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 200 degrees F (95 degrees C).

Grill marinated filets to desired doneness, turning once. Place filets in a clean 9×13 inch baking dish. Dollop with the Burgundy butter mixture, and place in the preheated oven for a minute, or until butter is melted.
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Goulash

Ingredients

1 lb lean ground beef
1 lb bulk pork sausage (or Italian sausage)
2 zucchini squash — thinly sliced and halved
2 summer (yellow) squash — thinly sliced and halved
1 T. onion flakes OR 1/2 an onion diced
1 T. Italian seasoning
1/2 t. cayenne pepper
1/2 t. garlic powder
1/2 t. sea salt
2 14.5 oz. cans of Southwestern Diced tomatoes (with cilantro and lime)
1 14.5 oz. can of water

Directions

In a very large, deep skilled (or stock pot) brown the ground beef, sausage, and onion until the meats are no longer pink. Be especially sure the pork is cooked all the way through. Use medium-high heat to brown the meat.

As the meat is cooking add the spices and stir.

Once the beef and pork are cooked, add the zucchini and yellow squash. You may need to reduce the heat at this point.

Stir frequently and allow the squash to become somewhat tender.

Add the cans of tomatoes (juice included).

Add a can of water.

Continue to stir and cook the vegetables for about another ten minutes on med-low heat.

Reduce heat to a simmer and allow the squash to cook to your level of tenderness. DO NOT over cook or you’ll have a mushy mess.

Plate and enjoy.

Add a sprinkle of black pepper or a shot of Worcestershire sauce for extra flavor.
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