Posts filed under ‘Beef’

Grilled Flank Steak with Chimichurri Sauce


I made this recipe on a whim one Saturday evening. I have talked about our favorite Mexican Restaurant before and I love the chimichurri they serve. This definitely satisfied our taste buds and allowed us to enjoy this classic at home. The original recipe calls for parsley so if you aren’t a cilantro fan parsley could easily be subbed. I enjoy both so I am eager to try this again using parsley.  

Flank Steak with Chimichurri Sacue

Ingredients:
For the steak
3 lbs flank steak
1/3 cup white vinegar
½ cup soy sauce
4 cloves garlic, minced
2 limes, juiced
½ cup olive oil
1 tsp salt
1 tsp ground black pepper
1 tsp ground white pepper
1 tsp garlic powder
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp paprika

For the chimichurri
1 cup firmly packed parsley or cilantro, trimmed of stems
3-4 cloves of garlic
2 Tbsp fresh oregano or 2 tsp dried oregano
½ cup olive oil
2 Tbsp red or white wine vinegar
1 tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp red pepper flakes

Directions:
Lay the flank steak in a large dish. In a medium bowl, whisk together the vinegar, soy sauce, garlic, lime juice, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika. Whisk until well blended, then pour over the steak. Turn once to coat both sides. Cover with plastic wrap and marinate for 1-8 hours.

To make the chimichurri combine the cilantro, oregano, and garlic in the bowl of a food processor. Pulse several times. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings to taste. Serve immediately or chill for several hours, making sure to bring sauce to room temperature before serving.

Prepare a grill or grill pan over medium heat. Grill steak approximately 3-4 minutes per side (depending on your preferred temperature).

Serve immediately with chimichurri.

Source: flank steak adapted from Allrecipes, Chimichurri from Simply Recipes 

March 25, 2011 at 6:00 am Leave a comment

Greek Pasta Salad with Steak

 

My sweet husband cooks dinner for me every year on Valentine’s Day. It is always quite the production. First, he decides on a recipe, then he calls me to ask if we have every single ingredient listed, then he goes shopping and usually has to call me to ask where to find something, and finally he cooks. I’m never allowed to watch or even be in the kitchen. It’s always a complete surprise and he never disappoints. he actually really has a knack for picking out good recipes.

This pasta salad was really delicious. The sundried tomato pesto was a nice change of pace and the fresh herbs gave the dish a nice brightness. I even enjoyed the crunch of the sunflower kernals which I was really surprised about. Everything about this dish was great (and it’s quick too!). I’ll definitely be asking my honey to make this again.

On a side note – this was the first time we tried whole wheat pasta. I had always been afraid that I wouldn’t like it. We actually really liked it and could barely tell the difference. That is definitely one way to feel better about eating pasta.

Ingredients:
8 ounces whole wheat penne pasta
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 (1 pound) beef rib eye steak
1 tablespoon butter
1 teaspoon minced garlic
1/4 cup chopped shallots
1 tablespoon soy sauce
1/2 cup sun-dried tomato pesto
1/2 cup sliced black olives (he omitted)
1 cup chopped fresh spinach
1 teaspoon basil
1 tablespoon chopped parsley
1/2 cup crumbled feta cheese
3 tablespoons sunflower kernels

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. When cooked, drain, then toss with olive oil, and keep warm.

Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Sear the rib-eye on both sides until pink in the center, 7 to 10 minutes depending on thickness. Remove steak from skillet and cut into bite-size pieces. Melt the remaining 1 tablespoon of butter in the skillet, and stir in the garlic and shallots. Cook 5 to 10 seconds until fragrant, then return the steak to the pan and cook for another 5 minutes or to desired doneness. Stir in the soy sauce, and cook a few seconds longer, allowing it to evaporate.

Remove the skillet from the heat and stir in the sun-dried tomato pesto, olives, spinach, basil, parsley, feta cheese and sunflower kernels. Toss with the pasta in a large bowl and serve.

Source: Allrecipes

March 15, 2011 at 6:30 am 1 comment

Pot Roast

This is some good stuff. My mom has made this forever and I just love it. It may not exactly be gourmet, but it taste great and is easy to make. While the meat is roasting it makes the best gravy to serve over mashed potatoes.  Such a great comfort food!

pot-roast

Pot Roast
Ingredients
1 2-3 lb Pot Roast
1 packet Lipton’s onion soup mix
1 can cream of mushroom soup

Directions
Place roast in a small dutch oven. Pour soup over the roast and sprinkle the soup mix over the top. Cover and bake at 325 degrees for 2-2.5 hours or until cooked through. Serve with mashed potatoes and a vegetable.

Source: My Mom

November 29, 2008 at 9:19 pm 1 comment

Beef Wellington

This was the main course for Joe’s birthday dinner. He had told me several months ago he would like to try Beef Wellington and I have had this in mind for his birthday ever since. We both really enjoyed these, but next time I will make them much smaller. We could barely finish our portions. Joe prefers his steak on the rare side, so I cooked the wellingtons a little less than suggested.

beef-wellington

Individual Beef Wellingtons
Ingredients
4 6oz thickly cut filet mignons
1 tsp salt
1/2 tsp freshly ground black pepper
1 sheet frozen puff pastry, thawed
1 egg, beaten with 2 tsp of water

For the Mushromm Duzelles
1 Tbsp unsalted butter
2 Tbsp minced shallots
1/2 tsp minced garlic
10 oz button mushrooms, finely chopped
1/4 tsp salt
1/8 tsp freshly ground white pepper
2 1/2 Tbsp white wine

Directions

To make the mushroom duxelles, heat butter in a medium skillet over medium-high heat. Add the shallots and garlic, cooking for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium and cook about 10 minutes. Add the wine, stir, and cook until wine has evaporated. Cool before using.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside. Season both sides of filets with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the filets and sear for 1 minute on each side. Transfer to a plate to cool completely.

Roll out the puff pastry on a lightly flour surface to a 14 inch square, cut into 4 equal squares. Spread 1/4 of mushroom duzelles on top of each filet. Transfer mushroom side down to the center of a puff pastry square. Using a pastry brush, brush the inside edges with egg wash. Fold the pastry over to completely enclose the filet. Place the filets seam-side down on the prepared baking sheet. Brush egg wash over the pastry dough. Bake until pastry is golden brown or until desired doneness, 15-20 minutes.

Source: Adapted from Brown Eyed Baker

November 23, 2008 at 10:53 pm Leave a comment

Mongolian Beef

This is probably one of our favorite dishes to order when we go out for chinese. I really wanted to recreate this wonderful dish at home. I couldn’t be happier with the results. I served this alongside garlic asian noodles — which will be my next post. Joe even called it his favorite dinner ever (really!?). It’s good! Try it and you wont be disappointed.

Mongolian Beef
Ingredients
2 bunches of green onions, chopped into 1 inch pieces
1 lb lean beef, slice
Salt & Pepper, to taste
1 Tbsp garlic powder
1 Tbsp onion powder
2 Tbsp cornstarch
1 onion, diced
3-4 cloves garlic, dice
1/4 Cup soy sauce
1/4 Cup oyster sauce

Directions
Sprinkle sliced beef with salt, pepper, garlic powder, onion powder, and cornstarch. Toss to coat and set aside.

In a hot pan saute onion and garlic until transparent and fragrant. Add meat and brown. Add soy and oyster sauce, stirring to coat.  Add green onions and toss. Serve immediately.

Source: Joelen’s Culinary Adventures

October 29, 2008 at 10:38 pm 2 comments

BBQ Beef a la Crockpot

Yep, It’s another crockpot recipe. Can you tell my schedule has been a bit demanding lately? I have found myself feeling overwhelmed with working 35 hours at my internship as well as taking 18 credits. My crockpot has become my new best friend! This is something I tried awhile ago and have tried using both pork and beef. Both are equally great. I just happened to have beef in my freezer :).

 

Crockpot Bbq Beef
Ingredients
3 lb beef or pork roast
garlic powder
Salt and pepper
1 can root beer
1 bottle of bbq sauce (I used sweet baby rays)

Directions
Season roast with garlic powder, salt, and pepper. Place in the bottom of the crockpot. Pour root beer over the top. Cook on low for 6-8 hours. Turn crockpot to warm, drain rootbeer and shred beef. Pour in desired amount of sauce and simmer approximately 30 minutes.

October 23, 2008 at 7:02 pm Leave a comment

Hearty Beef Stew

I have to apologize for the lack of blog updates lately. My schedule has become pretty demanding, and updating the blog has become pretty low on the priority list. Since life is so hectic right now I have decided to bring out my crockpot. I love being gone all day and coming home to a slow-cooked meal. I found this recipe that sounded wonderful and adapted it so I could use the crockpot. It was wonderful. Sorry for the terrible picture!

Hearty Beef Stew

Ingredients
3 lbs. beef chuck roast, trimmed and cut into 1 ½ inch cubes
salt and ground pepper
2 medium onions, chopped coarse
3 medium garlic cloves, minced
1 c. full-bodied dry red wine
2 c. low-sodium chicken broth
2 bay leaves
1 tsp dried thyme
4 medium red potatoes, peeled and cut into 1-in. cubes
4 large carrots peeled and sliced 1/4 in. thick
1 c. frozen peas
1/4 c. minced parsley

Directions

Season the beef with salt and pepper. In a slow cooker, combine beef, onions, garlic, wine, chicken broth, bay leaves, thyme, potatoes, and carrots. Cover and cook on low for 6-8 hours. Five minutes prior to serving stir in frozen peas, cover, and continue cooking on low heat. When peas are cooked through discard bay leaves and adjust seasonings prior to serving.

Adapted from: Good Things Catered

October 12, 2008 at 4:43 pm 2 comments


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