Tag Archives: beef

Steak and Eggs With Chimichurri

1 serving


2 tablespoons fresh parsley (chopped)
2 tablespoons fresh cilantro (chopped)
2 tablespoons olive oil
1 tablespoon lime juice (fresh squeezed)
1 teaspoon garlic (minced)
2 teaspoons salt (divided)
1/2 teaspoon crushed red pepper flakes
1 (6-ounce) rib-eye steak (or sirloin steak)
1 teaspoon ground black pepper
2 tablespoons butter (divided)
2 large eggs
Optional: Hot sauce (for serving)


Make the chimichurri sauce first. Whisk together the fresh parsley, cilantro, olive oil, lime juice, garlic, a teaspoon of the salt, and the crushed red pepper flakes in a small bowl. You can also process this sauce in the food processor for a finer minced sauce. You can do this step up to a day ahead of time. The longer it sits, the more flavorful it will get.

Generously salt and pepper both sides of the steak.

Heat a cast iron skillet or another heavy-bottomed pan on high heat. Once hot, add a tablespoon of butter to the pan and add the steak. Sear on high heat for 3 minutes. Do not move until the three minutes are up. This will guarantee good color and an even sear.

Flip the steak and add the other tablespoon of butter to the pan and crack the two eggs onto the other side of the pan. Generously season the eggs with salt and pepper too. You can fry them in a different pan if you wish.

Cook the steak and the eggs another 3 minutes for medium rare. You’ll know the eggs are done when the whites are set and the yolks are still jiggly. Heat for longer if you want a more well done steak. You can also flip the eggs if you like them over easy.

Top the steak with the chimichurri sauce and serve with a little hot sauce if you like. Wait a few minutes to allow the steak to rest before slicing.

– Leah Maroney

Garlic Butter Grilled Steak & Shrimp

serves 4


6 tablespoons unsalted butter, divided
4 cloves garlic, (or 1 tablespoon minced garlic)
1 tablespoon fresh parsley, chopped
1 tablespoon olive oil
4 New York Steak strip steaks (Porterhouse steaks)
Salt and pepper
8 ounces shrimp deveined, tails on or off


Mix together butter, garlic and fresh chopped parsley. Refrigerate until ready to use.

Heat a large grill over high heat. Lightly grease grill plates with oil. Pat steaks dry with paper towel. Brush lightly with oil and generously season with salt and pepper.

Grill steaks for 4-5 minutes each side until browned and cooked to desired doneness. Spread half of the butter all over of steaks. Transfer steaks to a warm plate and let rest for 5 minutes.

While steaks are resting, melt remaining butter. Season shrimp with salt and pepper.

Reduce heat to medium and grill your shrimp for 5-6 minutes, depending not the size and thickness of your shrimp. Flip each one halfway through cook time and continue cooking until they turn nice and pink in colour while white and opaque on the inside.

Toss remaining butter through shrimp and serve with steak!


For steaks, you can use Strip, Sirloin, Rib eye, T-bone, Eye fillet, Scotch fillet or Porterhouse steaks.

Tail on or off shrimp are fine. If grilling frozen shrimp, thaw first and pat dry with paper towel before grilling.

– Cafe Delights

Carbonada Criolla

(Argentinian Beef Stew)

Yield: 6 to 8 servings
Carbonada criolla is a wonderful stew, perfect for when the weather turns chilly, served with cornbread and a salad.


1/3 cup olive oil
1 large onion (chopped)
1 green pepper (chopped)
2 cloves garlic (minced)
1 1/2 pounds stewing beef (cut into 1-inch pieces)
1 can stewed tomatoes
2 cups beef broth
3 sweet potatoes (peeled and cubed)
2 white potatoes (peeled and cubed)
2 tablespoons sugar
1 large winter squash (peeled and cubed)
7 ounces dried apricots (roughly chopped (about 1 cup))
Salt and pepper to taste
1 cup frozen corn


In a large pot, heat the oil and sauté the onions, green pepper, and garlic until golden and soft, about 10 minutes.

Add the beef and cook on medium-high heat, turning to brown all sides.

Add the stewed tomatoes, beef broth, potatoes, sugar, squash and apricots, and lower heat to a simmer.

Cover and simmer over low heat for 1 hour. Taste for seasoning, and season with salt and pepper. Add more beef broth if the stew seems too thick.

Cook for about 30 minutes longer, until beef is tender. Stir in the frozen corn, and simmer for 5 to 10 minutes more.

Serve and enjoy.

– The Spruce Eats

Beef Stew with Buttery Garlic Bread

Serves 6


2 tablespoons canola oil
2 pounds boneless chuck roast, cut into 3/4-inch pieces
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
12 ounces cremini mushrooms, quartered
2 medium carrots, chopped (about 1 cup)
1 1/2 cups frozen pearl onions, thawed
1/4 cup all-purpose flour
2 teaspoons chopped garlic (about 2 garlic cloves)
3/4 cup brown ale beer
3 cups unsalted beef stock
6 sourdough bread slices
1 large garlic clove, halved lengthwise
1/4 cup salted butter


Heat oil in a large cast-iron Dutch oven over medium-high. Add beef, and sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Cook, stirring occasionally, until browned on all sides, about 6 minutes.

Add mushrooms, carrots, and onions, and cook over medium-high, stirring often, until vegetables begin to soften, about 5 minutes. Add flour and garlic, and cook, stirring constantly, 1 minute. Add beer, and simmer until reduced by about half, about 2 minutes. Add stock and remaining 1 teaspoon salt and 1/2 teaspoon pepper, and bring to a boil. Reduce heat to medium-low; cover and simmer until beef is very tender, about 1 1/2 hours.

Rub both sides of sourdough bread slices with cut sides of garlic clove. Melt 2 tablespoons butter in a large cast-iron skillet over medium-high. Once butter begins to foam, add 3 bread slices, turning immediately to ensure both sides are coated with melted butter. Cook until bottom is golden, about 1 minute. Turn bread slice, and cook until bottom is golden, about 1 minute. Repeat with remaining 2 tablespoons butter and 3 bread slices. Serve Buttery Garlic Bread immediately with Beef Stew.

By Southern Living

Chili Recipe for Busy Cooks

Yield: 1 Pot (8 to 10 Servings)
The slow cooker is a great way to make chili. The long cooking time makes all of the vegetables very tender, and the flavors blend beautifully. Serve this chili with some sour cream and guacamole to cut the heat, along with a green salad tossed with sliced mushrooms, and some icy cold beer or iced tea.


2 pounds beef chuck roast (cubed)
1/3 cup flour
3 tablespoons olive oil
2 onions (chopped)
4 cloves garlic (minced)
2 cups water
3 stalks celery (chopped)
1 green bell pepper (chopped)
1 15-ounce can chili beans (undrained)
2 15-ounce cans kidney beans (drained)
1 6-ounce can tomato paste
1 jalapeno pepper (minced)
2 14-ounce cans diced tomatoes
1 teaspoon oregano leaves (dried)
1 to 2 tablespoons chili powder
1/8 teaspoon hot pepper sauce
1 tablespoon Worcestershire sauce
1 teaspoon cumin (ground)
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper


Toss the cubed beef in the flour, and add salt and pepper to taste. In a large skillet, heat the olive oil over medium heat. Add the coated beef; brown on all sides, about 5 to 6 minutes total. Remove the beef from the skillet and place in 4 to 5-quart slow cooker.

Add the onion and garlic to the skillet; cook and stir for 3 minutes, then place in the slow cooker. Add the water to the skillet and bring to a boil; cook and stir for a few minutes to scrape up the drippings from bottom of the pan. Add this mixture to the slow cooker along with celery, green bell pepper, chili beans, kidney beans, tomato paste, jalapeno pepper, diced tomatoes, oregano, chili powder, hot pepper sauce, Worcestershire sauce, cumin, pepper, and cayenne pepper.

Stir the chili and cover. Cook on low for 8 to 10 hours, or until the chili is blended and thickened.

Recipe Variations

You can substitute ground beef or ground pork sausage for the cubed beef in this recipe if you’d like. Brown it well in a saucepan and drain it before you proceed with the recipe. Omit the beef and flour and the browning step. You can make this chili as mild or as spicy as you’d like. For more heat, add some minced habanero peppers, chipotle chiles in adobo sauce, and cayenne pepper. More hot pepper sauce would do the trick too.

Stuffed Beef Tenderloin with Burgundy-Mushroom Sauce

Serves 8



3 (10-oz.) pkg. frozen chopped spinach, thawed
3 tablespoons unsalted butter
2 medium leeks, thinly sliced
1 garlic clove, minced (about 1 tsp.)
3 tablespoons all-purpose flour
1 cup heavy cream
1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
2 teaspoons fresh lemon juice (from 1 lemon)
1/4 teaspoon grated whole nutmeg
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 (4-lb.) beef tenderloin, trimmed
1 tablespoon extra-virgin olive oil


2 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 (8-oz.) pkg. cremini mushrooms, quartered
1 medium shallot, minced
1/2 cup dry red wine (such as Burgundy)
1 cup beef broth
1 tablespoon Dijon mustard
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper


Prepare the Beef: Preheat oven to 350F. Drain spinach well; press between paper towels to remove excess moisture. Melt butter in a medium-size straight-sided saucepan over medium. Add leeks and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Add flour, and cook, whisking constantly, 3 minutes; whisk in cream until smooth. Add spinach, and cook, stirring occasionally, until mixture is very thick, about 5 minutes. Stir in cheese, lemon juice, nutmeg, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Remove from heat, and let cool 10 minutes.

Meanwhile, using a sharp knife, make a horizontal cut through center of Beef, cutting to, but not through, other side. (The cut should be within 1/2 inch of other side.) Open top cut piece, as you would a book, and lay flat. Place between 2 sheets of plastic wrap. Using flat side of a meat mallet or back of a small heavy skillet, pound to 1/2-inch thickness and about a 13-inch square. Spread leek-spinach mixture evenly over Beef, leaving a 1/2-inch border around edges. Roll up Beef, and tie with kitchen twine, securing at 2-inch intervals. Brush evenly with olive oil; sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper.

Place Beef on a wire rack set over a rimmed baking pan. Bake in preheated oven 30 minutes. Increase oven temperature to 450F (do not remove from oven). Bake until a meat thermometer registers 125F, about 20 minutes. Remove from heat, and let stand 30 minutes before slicing.

Prepare the Sauce: While Beef rests, melt 1 tablespoon of the butter with olive oil in a large skillet over medium-high. Add mushrooms, and cook, stirring once or twice, until lightly browned, 5 to 6 minutes. Add shallot; cook, stirring constantly, until tender, 1 to 2 minutes. Stir in wine; cook, stirring constantly, 2 minutes. Stir in broth; reduce heat to medium, and simmer, stirring constantly, 5 minutes. Stir in mustard, rosemary, salt, and pepper, and cook 1 minute. Remove from heat, and stir in remaining 1 tablespoon butter until combined. Serve Sauce with Beef.

By Southern Living

Quick Beef Chili

Makes 2 qt.


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


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

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.


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


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

Grilled Flank Steak and Vegetables


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


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.

Flank Steak Lettuce Wraps

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.