Tag Archives: beef

Quick Beef Chili


Makes 2 qt.

Ingredients

2 pounds beef petite tender steak (aka shoulder tender), trimmed and cut into 1-inch cubes
2 tablespoons olive oil
1 yellow onion, chopped
4 garlic cloves, chopped
2 to 3 tsp. chipotle chile powder
2 teaspoons dried oregano
2 teaspoons ground cumin
1 (6-oz.) can tomato paste
5 (4.5-oz.) cans chopped green chiles
4 cups chicken broth
1 (14.5-oz.) can stewed tomatoes
2 tablespoons plain yellow cornmeal
Toppings: green onions, fried onion rings, sour cream, Cheddar cheese

Directions

Sprinkle beef with desired amount of salt and pepper. Cook beef in hot oil in a large, enamel cast-iron Dutch oven over medium-high heat, stirring often, 5 to 6 minutes or until browned. Transfer beef to a platter.

Add onion to Dutch oven, and cook, stirring often, 3 minutes or until tender. Add garlic and next 3 ingredients; cook, stirring constantly, 2 minutes. Stir in tomato paste, and cook, stirring constantly, 2 minutes.

Add chiles, next 2 ingredients, beef, and 1 cup water; bring to a boil. Boil, stirring occasionally, 20 minutes. Add salt to taste. Sprinkle with cornmeal. Cook, stirring constantly, 5 minutes or until thickened. Serve with desired toppings.

By Southern Living
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Grilled Brisket with Scallion-Peanut Salsa


4 servings
Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we’re making a case for throwing it on the grill. Hear us out, because it works, especially with this peanut topping. The only thing wintry: Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.

Ingredients

Meat and Marinade

1 1/2 lb. flat-cut beef brisket, fat trimmed to 1/4″ thick
4 garlic cloves, finely grated
1/4 cup fresh lime juice
1/4 cup oyster sauce
2 Tbsp. soy sauce
2 Tbsp. dark brown sugar
2 tsp. toasted sesame oil

Salsa and Assembly

Vegetable oil (for grill)
1/3 cup extra-virgin olive oil
1/3 cup chopped raw peanuts
1 garlic clove, finely grated
2 tsp. toasted sesame seeds
1 tsp. crushed red pepper flakes
2 Tbsp. fresh lime juice
2 tsp. honey
Kosher salt
1 bunch scallions (about 6), thinly sliced into matchsticks
1/2 bunch cilantro, torn into sprigs

Instructions

Meat and Marinade

Freeze brisket on a small baking sheet until very firm around the edges, 45–60 minutes.

Remove brisket from freezer. Using a long sharp knife, slice brisket against the grain 1/8″ thick. (As the piece gets smaller, you can cut it in half crosswise to make it easier to cut.) Place inside a resealable plastic bag. Whisk garlic, lime juice, oyster sauce, soy sauce, brown sugar, and oil in a small bowl until sugar dissolves. Pour marinade over meat, seal bag, and rub vigorously to separate any meat slices that might want to stick together so the marinade can get to them. Chill at least 1 hour and up to 1 day.

Salsa and Assembly

Prepare a grill for medium heat; oil grate. Cook olive oil and peanuts in a small saucepan over medium heat, swirling occasionally, until peanuts are very faintly sizzling and turn golden, 6–8 minutes. Remove from heat and stir in garlic, sesame seeds, and red pepper flakes. Let cool. Stir in lime juice and honey. Season salsa with salt; set aside.

Rinse scallions under cold water; drain well. Toss in a medium bowl with cilantro.

Transfer brisket slices to a large rimmed baking sheet with tongs, leaving any excess marinade behind. Lightly season with salt. Grill meat in batches until charred underneath and nearly cooked through, 1–2 minutes, then turn and grill just long enough to cook through, about 30 seconds. Transfer to a platter. Toss scallion mixture into peanut mixture and mound over brisket.

Recipe by Chris Morocco
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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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