Yield: 4 to 6 servings Total: 4 hr 50 min (includes marinating and resting times)
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
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.
Yield: 6 servings
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
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.
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
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.
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
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.
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
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.
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
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.
1 boneless beef chuck roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
2 tablespoons taco seasoning
2 teaspoons beef bouillon granules
1 teaspoon sugar
1/4 cup cold water
3 tablespoons all-purpose flour
In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 2-1/2 hours or until meat is tender.
Remove roast to a platter and keep warm.
For gravy, pour 2 cups pan juices into a saucepan. Combine cold water and flour; stir into pan juices over high heat until thickened and bubbly, about 3 minutes. Serve with roast.
Freeze option: Place sliced pot roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.