Bistek Teriyaki Recipe | Beefsteak Teriyaki | Healthy Beef Recipe

Teriyaki Bistek Recipe

Ingredients

2 lbs. skirt steak, sliced
1 piece lemon
3/4 cup low sodium soy sauce
2 tablespoons granulated white sugar
1 medium white onion, sliced crosswise
1 cup water
1 tablespoon cornstarch diluted in 2 tablespoons cold water
2 teaspoons sesame oil
1 tablespoon sesame seeds
1/4 cup cooking oil
Salt and pepper to taste

Procedures:

• Combine soy sauce, sugar and the juice of 1 lemon. Mix well. Marinate skirt steak in the soy sauce mixture for 30 minutes.
• Unwrap the meat with the marinade. Heat the cooking oil and then brown the marinated beef for 3 minutes.
• Pour in the remaining marinade, water, and sesame oil. Stir and bring to boil. Simmer for 30 minutes Add water if necessary.
• Allow the liquid is reduced by half. Pour in cornstarch diluted in water. Stir until the sauce thickens. Add salt and pepper.
• Add the onion. Cover and cook for 2 minutes. Transfer to a serving platter. Sprinkle sesame seeds above.

Sizzling Beef Steak Recipe | Healthy Beef Recipe

Sizzling Beef Steak Recipe

Ingredients:
* Beef under cut (cut into thin slices) 350 gm
* Chopped Garlic 3-4 cloves
* Chopped ginger 1 tbsp
* Yellow Papaya with skin (paste) 2 tbsp
* Salt to taste
* Mustard pate 1 tsp

For Sauce:
* Chicken stock 5 tbsp
* Ketchup 2 tbsp
* Chili garlic sauce 2 tbsp
* Lemon 1
* Chopped Garlic 1 clove
* Sugar 1 tbsp
* Worcestershire sauce 2 tbsp
* Soya sauce 2 tbsp
* Cinnamon powder 1/4 tsp
* Sugar 1 tbsp
* Black pepper 2 tsp

Procedures:

• Combine meat, garlic, salt, papaya and ginger paste. Mix well. Add paté mustard and mix again. Let marinate for 10 to 15 minutes. Do not leave for long.
• Take a skillet or grill pan and grease with a little oil. Place slices in the preheated dish and simmer to give them color. Do not overcook to keep them juicy.
• When the steaks are ready, keep them apart. To make the sauce, heat a little oil in a skillet and saute the garlic.
• Add the chicken broth, cinnamon powder, black pepper, and sugar, ketchup and spicy garlic sauce. Mix well. Add the soy sauce and Worcestershire sauce and stir. Simmer for a while.
• Add lemon juice and stir.
• Add the steaks with the sauce, but do not use a spoon. Use onion slices, chopped onion sprigs for garnish. Combine and pour some oil varnish. Place the glazed onions sizzling on the hot plate and pour into the meat and serve immediately.

Lamb shank curry Recipe | Healthy Curry Recipe

Lamb shank curry

Ingredients:
1 tbs peanut oil
4 large (about 2kg) lamb shanks, French trimmed
2 brown onions, halved, thickly sliced
125ml (1/2 cup) curry paste, thawed
2 x 400g cans diced tomatoes
750ml (3 cups) beef stock
1/4 cup fresh curry leaves
1 x 200g ctn natural yoghurt
1 cup coarsely chopped fresh coriander
Naan bread, to serve

Procedures:

1. Preheat oven to 160 ° C. Heat half the oil in a flameproof dish the large pan over high heat. Add 2 lamb shanks and cook, turning, for 5 minutes or until golden. Transfer to a heatproof bowl. Repeat with the remaining stems.

2. Heat the remaining oil in the container medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Return leg of lamb in the dish with tomato leaves, curry broth and bring to boiling. Transfer to oven and cook, covered, stirring occasionally, for 2 hours or until lamb is tender. Set aside for 5 minutes to cool. Season with salt and pepper.

3. Place the yogurt in a bowl. Add 1 tablespoon of the lamb mixture and combine. Continue adding lamb mixture, 1 tablespoon at a time, stirring between additions, until the yogurt is hot. Add the yogurt mixture to the lamb mixture and combine. Add the cilantro.

4.Divide the lamb curry among serving bowls. Serve immediately with naan.

Beef Stroganoff Recipes | Healthy Beef Strogan Off Recipe

Beef Stroganoff Recipes

Ingredients: Serving 6-8

1/2 cup minced onion
1 cup sour cream
1 garlic clove, minced
1/4 cup butter
1 lb ground beef
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
canned mushroom stems and pieces, 2-3 cans, drained
1 (10 3/4 ounce) can cream of mushroom soup
1 (12 ounce) bag egg noodles, cooked

Procedures:

• Saute onion and garlic in butter over medium heat.
• Add ground beef and stir chestnut flour, salt, mushrooms and pepper and cook 5 minutes, then add the soup. Cook 10 minutes.
• Stir in sour cream until heated. Serve over noodles.

Grilled Beef Tenderloin with Herb Garlic Pepper | Healthy Beef Tenderlion Recipe

Grilled Beef Tenderloin with Herb Garlic Pepper

Ingredients: Makes 13 (6-ounce) servings
1 (5 pound) whole beef tenderloin
6 tablespoons olive oil
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
1 tablespoon dried thyme leaves
2 tablespoons coarsely ground black pepper
1 tablespoon salt

Procedures:

• Prepare meat: Trim excess fat with a sharp knife. Double fine tip end under to approximate the thickness of the rest of the roast. Tie with butcher's twine, then keep the meat with string tie every inch of 11/2 to 2 (to help the meat keep its shape). Silver snip with scissors to keep roast from curling during cooking. Then, mix the oil, garlic, rosemary, thyme, pepper and salt and rub over roast to coat. Set aside meat.
• Either build a charcoal fire in half the grill or turn all gas burners on high for 10 minutes. Oil the grill with a cloth soaked in oil with tongs. Place meat on hot grill and close the lid, grill until well charred, about 5 minutes. Turn meat and close the lid, grill until well seared on second side, another 5 minutes.
• Move the meat to cool side of the charcoal grill, or turn off the burner directly under the meat and the rest in turn one or two burners (depending on the style grill) to medium. Cook until meat thermometer inserted in the thickest section registers 130 degrees rose pink, 45 to 60 minutes, depending on size of tenderloin and grilled. Let stand 15 minutes before carving.

Beef Bulgogi Recipe | Healthy Bulgogi Beef Recipe Tips

Beef Bulgogi

Ingredients 4 Serving
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper

Procedures: 

• Place meat in a shallow dish. Mix soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil and black pepper in a small bowl. Pour over beef. Cover and refrigerate at least 1 hour or overnight.
• Oil Preheat a grill outdoors to high heat, and lightly grilled.
• Quickly grill beef on hot grill until lightly charred and cooked, 1-2 minutes per side.

Beef Brisket Pot Roast - Beef Recipes | Quick Beef Recipe Beef Brisket Pot Roast Recipe Tips

Beef Brisket Pot Roast Recipes

Ingredients:

• 4-5 pound beef brisket
• Salt
• 1-2 Tbsp olive oil
• 3 large onions, sliced
• 5-6 garlic cloves, minced
• 1 sprig thyme
• 1 sprig rosemary
• 3-4 bay leaves
• 2 cups of beef stock
• 2-3 large carrots, peeled and cut into 1 1/2 inch pieces
• 1 Tbsp mustard (optional)

Procedures:
Prepare cooking chest. On one side of the skirt should not be a fat, whatever you want. If there are any large pieces of fat, cut it off and discard. Large pieces of fat will not be able to do completely. With a sharp knife, fat in parallel lines, about 3/4-inch apart. Cut through the grease, no meat. Repeat in the opposite direction to make a crosshatch pattern. Skirt salt well and let stand at room temperature for 30 minutes.

You will need an oven-proof, heavy-bottomed pot with a cover, or a Dutch oven, which is wide enough to hold the breast roasted with a little space for onions. Pat dry and place the breast with fat side down, in the pan and place over medium-high heat. Cook for 5-8 minutes, slightly hot, until the fat side is nicely browned. (If the roast seems to be cooking too quickly, reduce heat to medium. Want a steady sizzle, not a guarantor furious.) Turn the breast and cook for a few minutes more to brown the other side.

When the breast has browned, remove it from the pan and set aside. There must be a couple of tablespoons of rendered fat in the pot, if not, add a little olive oil. Add the chopped onion and increase heat to high. Sprinkle some salt over onions. Saute, stirring frequently, until onions are lightly browned, 5-8 minutes. Add garlic and cook 1-2 minutes more.

Preheat oven to 300 ° F. Use kitchen string to attach the bay leaves, rosemary and thyme. Move the onion and garlic to the sides of the pot and nestle inside the skirt. Add the beef broth and herbs tied. Bring the broth to a boil. Cover pot, place the pan in the oven to 300 ° F and cook for 3 hours. Gently turn the brisket every hour to cook evenly. After 3 hours, add carrots. Cover the pot and cook for at least 1 hour, or until the carrots are cooked through and the chest is falling-apart tender.
When the chest is falling-apart tender, take the pot off the stove and remove the breast to a cutting board. Cover with foil. Remove and discard the herbs.

At this point, you have two options. You can serve as is, or you can make a sauce with the fat and some of the onions. If you serve as is, skip this step. To make a sauce, remove the carrots and half of the onion, set aside and cover with foil. Pour the remaining ingredients into the pot in a blender and puree until smooth. If desired, add 1 tablespoon of mustard to the mix. Place in a small saucepan and keep warm.

Serve the brisket, sliced ​​1/4-inch to 1/2-inch, against the grain of the meat, onions, carrots and gravy. Serve with mashed potatoes, roasted or cooked egg noodles or polenta.

Beef Steak Healthy Recipe | Healthy Beef Recipe Bistek Quick Recipe tips

 Healthy Beef Steak or Healthy Beef Recipe Bistek

Ingredients
1/2 kilo of beef (round, sirloin or tenderloin), sliced 1/4-inch thick
4 tbsp. of kalamansi (native lemon) juice
1/4 c. of dark soy sauce
freshly-ground pepper
1 tsp. of minced garlic
2 large onions, cut into rings
2 tbsp. of cooking oil

Procedures:
Mix lemon juice or kalamansi and soy sauce. Add meat, garlic and ground pepper. Mix well. Let stand in refrigerator for 30 minutes.

Heat a skillet. Add the oil. Saute the onion rings. Remove from pan and drain on paper towels. Keep warm.

Reheat the oil until smoking. Pan-fry the beef slices in batches, removing them as they brown. When all the meat is cooked, pour the marinade into the pan and boil for 1 minute. Place slices of meat on a plate. Place the onion rings on top. Pour sauce over meat and onions. Serve immediately.

Beef Roast Braised Zinfadel Recipe | Healthy Beef Roast Braised Zinfadel Recipe Tips

Beef Roast Braised in Zinfandel Recipe

Prep time: 15 minutesCook time: 3 hours, 30 minutes

INGREDIENTS
1 (3 1/2 pound) chuck roast, boneless
Salt and ground black pepper
4 oz pancetta, cut into 1/4-inch cubes
2 medium onions, chopped medium (about 2 cups)
2 medium carrots, chopped medium (about 1 cup)
2 ribs celery, chopped medium (1 cup)
1 Tbsp tomato paste
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 (750 ml) bottle Zinfandel wine (can substitute Cabernet Sauvignon)
1 can (14 1/2 ounces) diced tomatoes, drained
1 Tbsp chopped fresh oregano
1 teaspoon minced fresh rosemary

Procedures

• 1. If your roast is very fatty, trim some of the fat. But it is important to keep some fat, as this will keep the roast moist while braising. In many supermarkets chuck roasts will already be properly trimmed. Salt the roast well and set aside at room temperature while you prepare all the other vegetables
• If your roast is very fatty, trim some of the fat. But it is important to keep some fat, as this will keep the roast moist while braising. Salt the roast well and set aside at room temperature while you prepare all the other vegetables.
• Pour a little water into a Dutch oven or other heavy, lidded pot. Set the pot over medium heat and add the diced pancetta. As soon as the water begins to simmer, lower the heat to medium-low and slowly crisp up the pancetta; the water allows some of the fat in the pork to render out without charring the pancetta. When the pancetta is crispy and brown, remove it with a slotted spoon and set aside.
• Preheat the oven to 300°F. Pat the beef roast dry with a paper towel, increase the heat to medium and brown all sides in the pot. Once the meat has browned remove it to a bowl and add the onions, carrot and celery. Shake salt over the vegetables while they cook. Increase the heat to medium-high and saute for 2-3 minutes.
• Add the tomato paste and stir well, saute for another 1-2 minutes. Add the garlic and cook a minute more. Increase the heat to high and add the tomatoes, the pancetta, herbs and red wine. Put the beef roast into the pot, cover, place in the 300°F oven and cook for 3 hours. At the halfway point, turn the beef roast over.
• Remove the pot from oven and transfer beef to a large bowl; Cover with foil to keep warm. Let the liquid to settle in the pot for a few minutes, if you'd like, skim off some of the fat with a wide shallow spoon. Boil the sauce until it is reduced to about 3 1/2 cups.Strain the Liquid through a large fine mesh strainer . Add any juices from the bowl you have the beef in. Boil the sauce again until it has reduced to 1 1/2 cups. Season sauce to taste with salt and pepper.
• Cut the meat into roughly 1/2-inch-thick slices and pour the sauce over them. Serve 

Healthy Beef Recipe List

   * Greek Burgers
   * Beef Roast Braised Zinfadel Recipe | Healthy Beef Roast Braised Zinfadel Recipe Tips
   * Beef Steak Healthy Recipe | Healthy Beef Recipe Bistek Quick Recipe tips
   * Beef, Green Bean, and Scallion Stir - Fry   * Seared Black Peppercorn Steaks with Horseradish    * Grilled short Ribs with Parsley Sauce and Hearts of Palm Salad   * Molasses Glazed Beef kebabs    * Grilled Rib Eye Steaks with Cauliflower Salad   * Korean – Style Lettuce Wraps   * Balsamic Steak Tips and Tomato Salad with Bacon   * Mexican – Style Beef Sandwiches   * Grilled Italian T – Bone steaks with Tuscan Beans   * Cheesy Beef - Stuffed Zucchini   * Grilled Bacon Wrapped Scallop Skewers    * Savory Holiday Beef Roulade

Savory Holiday Beef Roulade

Savory Holiday Beef Roulade

Ingredients: Serve 6 to 8

Marinade

¼ cup oyster sauce

¼ cup soy sauce

2 tablespoons sesame oil ground black pepper, to taste

For the beef roulade

1 kilo whole beef kalitiran, sliced into ½ inch thick sheets(2 pieces)

6 pieces sliced ham

2 hard cooked eggs, sliced lengthwise into quarters

1 medium carrot, sliced into ¼ inch thick sticks

   All purpose flour, for dredging

¼ cup cooking oil

2 beef broth cubes, dissolved in 5 cups hot water

Salt and pepper, to taste, optional parsley, bell pepper and button mushrooms, for garnish optional

For the Gravies

Reserved both(from beef, about 2 cups), divided in half

½ can (420gram can) cream of mushroom soup

2 teaspoons onion powder, divided in half

¼ cup corn starch dissolved in ¼ cup water, divided in half

1 tablespoon soy sauce

Salt and pepper to taste

Make the Beef Roulade

Procedures:

In a mixing bowl, combine oyster sauce, soy sauce, sesame oil, and black pepper. Lay the beef sheets on a shallow dish and pour marinade, turning to coat the beef entirely in marinade. Set aside for 1 hour.

Drain beef slices and arrange on a tray. Layer ham, eggs, carrot on one side of each beef sheet.

Starting from the side with the fillings, roll the beef sheet carefully, making sure that the fillings are intact. Truss the rolls by tying at regular intervals using any kitchen twine. Dredge beef rolls in flour.

Dredge the beef rolls in flour

Heat cooking oil in large frying pan over medium fire. Brown the beef rolls on all sides in hot oil

Transfer the rolls to a large casserole. Pour in broth, cover the casserole and simmer over low heat until beef is tender, about 2 to 3 hours. Season will salt and pepper in the last 30 minutes of cooking, if needed. Remove beef from casserole and reserve the broth.

Make the gravy

For the mushroom gravy, strain the reserve broth. In a saucepan, combine half of the broth, mushroom soup, half of the onion powder, and half of the cornstarch mixture. Cook over medium heat, stirring constantly until mixture thickens.

Make the brown sauce

Fro the brown sauce, in a saucepan, combine remaining broth, onion powder, cornstarch mixture and soy sauce. Let simmer until sauces thickens. Season with salt and pepper

Garnish beef roulade with parsley, bell pepper and button mushrooms. Serve with 2 kinds of gravies on the side. 

Grilled bacon Wrapped Scallop Skewer with celery and apple salad

Grilled Bacon Wrapped Scallop Skewers 

Why this recipe works: we needed to cut down the grilling time of the bacon so it would be done before the quick – cooking scallops overcooked: parcooking the bacon in the microwave before it hit the grill was the answer. We apply a coating of apple jelly to both bacon and scallops to promote caramelization. For crisp bacon, we make sure that only it, and not the scallops it surrounds, is in direct contact with the grill. Be sure to use scallops that weigh about 1 ounce each or the timing will be off.

Grilled bacon Wrapped Scallop Skewer with celery and apple salad

Ingredients: serve 4

4 tablespoons apple jelly

8 slices bacon, cut in half crosswise

16 large sea scallops (about 1 pound), tendons removed salt and pepper

¼ teaspoon cayenne pepper

4 tablespoons apple jelly

8 slices bacon, cut in half crosswise

16 large sea scallops (about 1 pound), tendons removed salt and pepper

¼ teaspoon cayenne pepper

3 tablespoons cider vinegar

4 teaspoons Dijon mustard

5 tablespoons olive oil

6 celery ribs, sliced thin on the bias, leaves reserved

2 granny smith apples, peeled cored, and cut into ¼ inch matchsticks

Procedures:

1. In microwave – safe bowl, microwave apple jelly on high power until bubbly, 30 to 60 seconds. Set aside to cool slightly. Meanwhile, spread out bacon pieces on microwave – safe plate over 4 layers of paper towels. Microwave bacon on high power until bacon fat begins to melt but is still pliable, 1 to 2 minutes.
2. Pat scallops dry with paper towels. Whisk 2 tablespoons apple jelly, ¼ teaspoon salt, ¼ teaspoon pepper, and cayenne pepper in bowl. Toss scallops and bacon in jelly mixture. Wrap piece of bacon around each scallop. Using four, 10 inch metal skewers, skewer 4 on each skewer.
3. Whisk remaining 2 tablespoons apple jelly with vinegar, mustard, and olive oil. Toss dressing with celery, celery leaves, and apples. Season with salt and pepper and set aside.
4. Grill scallops, with surface of bacon touching grill, over medium fire until scallops are cooked and bacon is crisp, about 2 minutes per side. Serve with celery apple salad.

Quick prep tip: cutting apple matchsticks

Before the apple is cut into match sticks, the core must be removed. To do this, carefully use a sharp knife to cut the side of the apple squarely away form the core. To make the matchsticks, start by cutting each piece of the apple into ¼ inch thick planks. Next, stack the planks and cut them into thin match sticks.

Cheesy Beef - Stuffed Zucchini all recipes

Cheesy Beef - Stuffed Zucchini

Why this recipe works: Roasting our zucchini on a preheated baking sheet and in browning, meaning we shave down the roasting time without sacrificing flavor. After stuffing the zucchini, we sprinkle them with panko and Parmesan before they go into the oven for baking.

Ingredients:

4 medium zucchini (6 to 8 inches each), stem ends removed salt and pepper

4 tablespoon olive oil

1 onion, chopped fine

¼ pound 85% lean ground beef

4 garlic cloves, minced

¼ cup panko (Japanese – Style bread crumbs)

¼ cup chopped fresh basil

1 cup shredded provolone cheese

½ cup grated parmesan cheese

1 (28 – ounce) can diced tomatoes

Procedures:

1. Adjust oven rack to upper middle position, heat oven to 425 degrees, and place rimmed baking sheet on rack. Halve zucchini lengthwise. With small spoon, scoop out seeds and most of flesh so walls of zucchini are ¼ inch thick. Season cut side of zucchini with salt and pepper and brush with 2 tablespoons oil. Set zucchini halves cut side down on hot baking sheet and roast until slightly softened and edges are beginning to brown, about 8 minutes. Transfer zucchini, cut side up, to a 9 by 13 – inch baking dish.
2. Heat additional tablespoon oil in large nonstick skillet over medium – high heat until just shimmering. Add onion and cook until softened, about 3 minutes. Add beef and cook until no longer pink, about 4 minutes. Add 3 cloves garlic and cook until fragrant, about 30 seconds. off heat, stir in ½ cup bread crumbs, 2 tablespoons basil, and provolone. Season with salt and pepper.
3. Stuff Zucchini halves with beef mixture. Toss remaining bread crumbs with parmesan cheese. Sprinkle bread crumb mixture on top. Bake zucchini until topping is golden, about 8 minutes.
4. Meanwhile, heat remaining oil in empty skillet until shimmering. Add remaining garlic and cook until fragrant. Add tomatoes and cook until thickened, about 8 minutes. Stir in remaining basil and season with salt and pepper. Serve with zucchini.

Easy Stuffed Zucchini

Scoop out the seeds and most of the flesh so the walls of the zucchini are ¼ inch think. After roasting, transfer the zucchini, cut side up, to a 13 by 9 inch baking dish. Stuff the zucchini halves with the beef mixture. Toss the remaining bread crumbs with the parmesan cheese. Sprinkle the bread crumb mixture on each zucchini and bake. 

Grilled Italian T – Bone steaks with Tuscan Beans all recipes

Grilled Italian T – Bone steaks with Tuscan Beans

Why this recipe works: Tuscan Beans – a hearty pot of white beans, slowly simmered with tomatoes, garlic, and sage – is both a timeless and time – consuming Italian favorite. We don’t have the daylight or desire to endure hours of simmering, so we substitute convenient canned beans for the dried ones. We start by infusing extra – virgin olive oil with the flavors and aromas of garlic and sage. We then add tomatoes and let them cook until all the liquid has evaporated and their flavor has concentrated and intensified. That way, when we add the canned beans to the pot, there’s already plenty of flavor there for them to absorb and interact with. With a final drizzle of olive oil just before serving, we give the beans a vaguely peppery, fragrant finish. We’re left with beans that are so tasty and complex that it would be a shame to pair them with something that would steal their spotlight; that’s why a perfectly grilled, no frills T – bone steak makes the ideal dinner companion.

Ingredients:

3 tablespoons extra – virgin olive oil

3 garlic cloves, sliced thin

2 tablespoons chopped fresh sage

1 (14.5 ounce) can diced tomatoes, drained

2 (15.5 ounce) cans cannellini beans, drained and rinsed

½ cup low – sodium chicken broth salt and pepper

2 T – bone or porterhouse steaks (1 ¼ pounds each), 1 ½ inches thick

Procedures: serve 4

1. Heat 2 tablespoons oil, garlic, and sage in large skillet over medium heat, stirring continuously, until oil begins to sizzle and garlic turns pale gold, about 4 minutes. Add tomatoes, increase heat to medium high, and cook, stirring occasionally, until tomato liquid has evaporated, about 10 minuets.
2. Stir in beans and broth and simmer until liquid has evaporated, about 5 minutes. Season with salt and pepper. Drizzle in remaining olive oil just before serving.
3. Meanwhile, season steaks with salt and pepper. Grill over medium – hot fire until charred on both sides and cooked to desired doneness, 5 to 8 minutes per side. Transfer steaks to cutting board and let rest 5 minutes. Slice meat off bones. Serve.

Smart Shopping T – Bone vs. Porterhouse

Both T – bone and porterhouse steaks contain a central bone that divides a New York strip from a tenderloin. The difference? A T – bone must have a tenderloin section at least ½ - inc across, while that of the porterhouse must be at least 1 ½ - inches across.

Simple side : Lemony spinach Salad

Whisk 2 tablespoons lemon juice, 1 clove minced garlic, and ¼ cup extra – virgin olive oil in bowl. Toss with 1 (6 – ounce) bag baby spinach and season with salt and pepper. Use vegetable peeler to shave enough pieces of parmesan cheese to make 1 cup curls. Toss salad with parmesan curls. Serve 4.

Mexican – Style Beef Sandwiches all recipes

Mexican – Style Beef Sandwiches

Why this recipe works: these sandwiches are a bit like a burrito. Except that the “wrappers” are hollowed – out rolls instead of a tortilla. We grill a flank steak, slice it thin, then cut the slices into smaller bite – size pieces. Then we assemble the sandwiches – throwing on refried beans, sliced avocado, cheese, lettuce, and a spicey mayonnaise with chipotle chiles and lime juice – before returning them to the grill to give them a quick warm through. We place the sandwiches on a baking sheet for two reasons: first, it makes the sandwiches easy to transport to and from the grill, and second, it allows them to warm through without burning the bread. Be sure to keep the lid down on your grill during this time – the sandwiches need an “oven” effect to warm through in a timely fashion.

Ingredients:

¼ cup mayonnaise

1 tablespoon chopped canned chipotle chiles

1 tablespoon lime juice salt and pepper

1 pound flank steak

4 bulkie rolls, halved

½ Cup canned refried beans

1 avocado, pitted and sliced thin

½ cup shredded pepper jack cheese

2 cup shredded iceberg lettuce

Procedures

1. whisk mayonnaise, chiles, and lime juice in small bowl until smooth. Season with salt and pepper
2. season steak with salt and pepper. Grill steak over hot fire until chard on both sides, and meat registers 130 to 135 degrees, 4 to 6 minutes per side. Transfer steak to cutting board, tent with foil, and let rest 5 minutes. Scoop out most of soft bread from top and bottom of buns. Grill bread, cut side down, until lightly charred, about 2 minutes.
3. Slice beef thin against grain and cut slices into small bite – size pieces. Divide beef into 4 equal size portions. Spread 2 tablespoons refried beans on bottom half of each bun and 2 tablespoons mayonnaise mixture on top halves. Place beef slices on top of refried beans, followed by sliced avocado, cheese, and shredded lettuce. Replace tops of buns and gently press. Transfer sandwiches to baking sheet and place baking sheet directly on grill. Cover grill and heat sandwiches through, about 2 minutes. Serve

Easy Maxican Sandwiches

Spread refried beans on the bottom half of each bun and the mayonnaise mixture on the top half. Place the beef slices evenly on top of the beans, followed by the sliced avocado, cheese, and lettuce. Replace the tops of the buns and gently press. Transfer the sandwiches to a baking sheet and place baking sheet directly on the grill.

Balsamic Steak Tips and Tomato Salad with Bacon and Blue Cheese all recipes

Balsamic Steak Tips and Tomato Salad with Bacon and Blue Cheese

Why this recipe works: this recipe only works if the steak tips brown well and form flavorful crusts, so when we cook the pieces, we turn them only occasionally with tongs instead of stirring or moving them frequently. Balsamic vinegar draws all the elements together and adds a sweet – tart accent to the meaty, salty flavors of the steak, tomatoes, bacon, and cheese. Heirloom tomatoes come in many sizes and colors; we use a mixture for an eye catching salad. Because the salad doesn’t have much staying power, we assemble it at the very last moment, just before serving. Once dressed, the tomatoes begin to release their juices, and the watercress quickly wilts.

Ingredients: serve 4

4 ounces bacon, chopped

5 tablespoons balsamic vinegar

1 ½ pounds steak tips, cut into 2 inch chunks salt and pepper

1 tablespoon vegetable oil

1 ½ pounds heirloom tomatoes, cut into 1 inch wedges or chunks

½ small red onion, sliced very thin

2 cups watercress

2 tablespoons extra virgin olive oil

¾ cup crumbled blue cheese

Procedures:

1. Cook bacon in large skillet over medium – high heat until browned and crisp, about 5 minutes. Transfer bacon to paper towel – lined plate. Pour out fat and wipe skillet. Add 4 tablespoons vinegar and simmer over medium – high heat until syrupy and reduced to about 2 tablespoons, about 4 minutes. Transfer to small bowl. Rinse skillet and wipe dry.
2. Pat steak tips dry with paper towels and season with salt and pepper. Heat vegetable oil in now – empty skillet over medium – high heat until smoking. Add steak tips and cook until well browned all over, 6 to 8 minut4es. Transfer to serving platter and tent with foil.
3. Combine tomatoes, onion, and watercress in large bowl. Drizzle with olive oil and remaining 1 tablespoon vinegar and toss. Season with salt and pepper. Transfer to serving bowl. And sprinkle with blue cheese and bacon.
4. Drizzle balsamic glaze over steak tips. Serve with salad

Quick prep tip : Storing tomatoes

We’ve heard that storing a tomato with its stem end facing down can prolong shelf life. To test this theory, we placed one batch of tomatoes stem end up and another stem end down and stored them at room temperature. A week later, nearly all the stem – down tomatoes remained in perfect condition, while the stem – up tomatoes had shriveled and started to mold. Why the difference? We surmised that the scar left on the tomato skin where the stem once grew provides both an escape for moisture and an entry point for mold and bacteria. Placing a tomato stem end down blocks air from entering and moisture from exiting the scar. To confirm this theory, we ran another test, this time comparing tomatoes stored stem end down with another batch stored stem end up, but with a piece of tape sealing off their scars. The taped, stem – end up tomatoes survived just as well as the stem – end – down batch.

Korean – Style Lettuce Wraps all recipes

Korean – Style Lettuce Wraps

Why this recipe works: this recipe is inspired by kalbi, a Korean – style grilled short rib dish featuring an irresistible combination of meaty, salty, sweet, and garlicky flavor. The marinade does double duty in this recipe: Before the meat is added, a small portion of it is set aside for drizzling over the steak after it’s been cooked and sliced. This adds a punch of flavor that makes up for the abbreviated marinating time. Fresh pear that’s been grated on a microplane grater not only serves as a tenderizing agent but also adds a subtle fruitiness to the marinade. We toast the sesame seeds in a small skillet over medium heat until they’re golden and fragrant before adding them to the marinade. The thinness of skirt steak makes it a candidate for grilling over high heat, but there’s a fair amount of sugar in the marinade that will scorch, so medium – high heat is preferable. We cut the steaks into sections before grilling so we can remove the thinner end pieces ahead of the thicker sections to ensure even doneness. Flank steak, which has slightly less flavor, can be used in place of skirt steak if desired. Diners wrap the meat in lettuce leaves at the table, which makes for an interesting, interacting eating experience.

Ingredients: serve 4

½ cup soy sauce

1 ripe pear, peeled, cored, and grated

3 ½ tablespoon sugar

3 scallions, chopped fine

4 garlic cloves, minced

1 tablespoon toasted sesame oil

1 tablespoon tasted sesame seeds

½ teaspoon pepper

1 ½ pounds skirt steak, trimmed

1 head red leaf, green leaf, or Bibb lettuce, leaves separated

Procedures:

1. Combine soy sauce, pear, sugar, scallions, garlic, sesame oil, sesame seeds, and pepper in large bowl. Measure out and reserve ¼ cup marinade. Cut skirt steaks crosswise into 3 or 4 sections and add to marinade. Marinate while heating grill.
2. Grill steaks over medium – hot fire until well browned and steaks register 125 degrees(medium – rare), 6 to 8 minutes per side. Transfer steaks to cutting board, tent with foil, and let rest 5 minutes. Slice steak thin against grain, transfer to platter, and drizzle with reserved marinade. Serve with lettuce leaver for wrapping.

Easy Wrapping the Beef:

Start by slicing steak thin against the grain. Next, lay apportion of the steak strips on top of a lettuce leaf. Drizzle the steak strips with a little of the reserved marinade, then fold both the top and bottom of the lettuce leaf inward over the steak strips. To finish, beginning on either side, roll the lettuce around steak strips. 

Grilled Rib Eye Steaks with Cauliflower Salad all recipes

Grilled Rib Eye Steaks with Cauliflower Salad

Why this recipe works: the slightly nutty, mildly sweet essence of our cauliflower salad is and ideal accompaniment to the rich flavor of char grilled beef. Instead of boiling the cauliflower, we steam it so it doesn’t get waterlogged; without all that excess moisture, the clean taste of the cauliflower really shines through. The simple adornments of pickled onion, capers, and fresh parsley and tarragon lead the salad complementary flavors that are sharp enough to stand up to the beef. The pickled onion and cauliflower(without the dressing) can be prepared several hours ahead of time. Though we prefer rib – eyes in this recipe, any steak can be used.

Ingredients: serve 4

½ cup, plus 2 tablespoons red wine vinegar

1 tablespoon sugar salt and pepper

½ medium red onion, slice thin

1 medium head cauliflower, trimmed cored, and cut into florets (about 6 cups)

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh tarragon

2 tablespoons capers

¼ cup extra virgin olive oil

4 rib eye steaks (8 to 10 ounces each), about 1 inch thick

Procedures:

1. Bring ½ cup vinegar, sugar, and ¼ teaspoon salt to boil in small saucepan. Add onion and return mixture to boil. Immediately remove pan from heat and transfer mixture to small bowl to cool.
2. Fit large saucepan with steamer basket and fill with enough water to reach below bottom of basket. Bring water boil. Add florets, reduce heat to medium, cover, and stream until cauliflower is tender, about 7 to 8 minutes. Transfer cauliflower to large bowl filled with ice water to cool. Drain cauliflower and pat dry.
3. Whisk remaining vinegar, parsley, tarragon, capers, and olive oil together in large bowl. Toss in cauliflower and season with salt and pepper.
4. Season steaks with salt and pepper. Grill over hot fire until charred on both sides and cooked to desired doneness, 5 to 8 minutes per side. Transfer steaks to platter and let rest 5 minutes. Transfer cauliflower salad to platter and top with pickled onion. Serve.

Quick prep tip: Cutting cauliflower

Separate the individual florets from the inner stem using the tip of a knife. Cut the florets in half or quarters if necessary so that the individual pieces are about 1 inch wide.

Smart Shopping Capers

We tasted six nationally available supermarket brands of brined non – pareil capers, evaluating them on their sharpness, saltiness, and overall appeal. Our winner was Pareil capers, which taters praised not only for their bright, acidid punch but also for being slightly crunchy, which conveyed a sense of “freshness.”

Molasses Glazed Beef kebabs with Black eyed Pea Salad all recipes

Molasses Glazed Beef kebabs with Black eyed Pea Salad

Why this recipe works: The sweetness of the orange juice, combined with the slightly bitter, smoky edge of molasses and the subtle hint of heat from the jalapeño, gives these beef kebabs a big boost of flavor and adds complexity and intrigue. Steak tips, a.k.a. flap meat, are sold as whole steaks, cubes, and strips. To ensure equally sized chunks that will cook evenly, we prefer to purchase a whole steak and cut it our selves. If whole steaks are not available, our second choice is to cut the tips from strips. The bottom line? Precut steaks tips should be avoided. For maximum caramelization of the glaze, we cut the beef into large 2 inch pieces. This ensures that the meat won’t overcook in the time it takes to brown and caramaelize the exterior. We increased the amount of steak from our usual 1 ½ pounds (for four people) to 2 pounds, who what our kebabs have 4 to 5 pieces of meat per skewer. Fresh squeezed or bottled orange juice can be used in this recipe.

Ingredients:

1 cup orange juice

½ cup, plus 1 teaspoon unsulfured molasses

2 tablespoons lime juice

1 jalapeño chile, seeded and minced

3 garlic cloves

¼ cup chopped fresh cilantro

¼ cup extra virgin olive oil

2 (15.5 ounce) cans black eyed peas, drained and rinsed

1 red bell pepper, seeded and diced salt and pepper

2 pounds steak tips, cut into 2 inch chunks

Procedures:

1. In medium saucepan, bring orange juice to boil over high heat and reduce to ¹_/3 cup, about 3 minutes. Stir in ½ cup molasses and continue to boil until mixture reduces to ½ cup.
2. Meanwhile, whisk lime juice, remaining 1 teaspoon molasses, jalapeño, 1 clove garlic, cilantro, and olive oil in medium bowl. Toss in peas and bell pepper. Season with salt and pepper
3. Whisk molasses mixture with remaining 2 cloves garlic, ¾ teaspoon pepper, and ½ teaspoon salt in small bowl. Toss beef with molasses mixture. Thread meat evenly onto four 12 – inch metal skewers. Grill kebabs over hot fire, covered, and turn frequently until meat is well browned, 8 to 10 minutes. Serve with black eyed pea salad.

Tools skewers

If you’re cooking over very high heat, bamboo skewers will burn and break apart – no matter how long you soak them in water beforehand. We had better luck with metal skewers. They may cost more, but they’re reusable and they can handle the heartiest kebabs without bending or breaking. Not all metal skewers are created equal, however. We had a tough time flipping food on round skewers – the skewer itself turned just fine, but the food stayed in place. Double – pronged skewers turned the food, but some were flimsy and most had a tendency to twist out of their parallel configuration. Other models were to sturdy, with bulky skewers that mangled the meat. Flat skewers proven much more effective, and although any flat skewer will do, we found one set we particularly liked for its price and thickness: Norpro’s 12 inch Stainless Steel Skewer

Grilled short Ribs with Parsley Sauce and Hearts of Palm Salad all recipes

Grilled short Ribs with Parsley Sauce and Hearts of Palm Salad

Why this recipe works: Conventional wisdom aside, beef short ribs are great for a quick, summer supper. Many home cooks consider this cut of meat best suited for long simmering braises. Surprisingly, though, short ribs taste just as good when they’re grilled over a hot fire, and grilling takes a fraction of the time that braising does. When sliced thin, the grilled short ribs are moist, juicy, and quite tender. The intense beefy flavor of short ribs really blooms when the meat is charred on the grill; the key is to be sure not to overcook it. We like ours cooked to medium – rare, so we pull the short ribs off the grill when they’re still pink inside. The accompanying parsley sauce, which has the consistency of a loose, fresh salsa, provides a bright, herbal, and slightly spicy counterpoint to the rich meat. If there’s a thin layer of connective tissue on the short ribs you purchase, be sure to carefully trim it off with a sharp knife before grilling.

Ingredients: serve 4

½ cup minced fresh parsley

1/3 cup, plus 3 tablespoons extra virgin olive oil

½ cup minced red onion

4 tablespoons red wine vinegar

3 garlic cloves, minced salt and pepper

¼ teaspoon red pepper flakes

1 tablespoon water

1 (14 – ounce) can hearts of palm, drained, rinsed, and sliced on bias into ½ inch pieces

1 pint cherry tomatoes, halved

1 ½ pounds boneless beef short ribs

Procedures:

1. Whisk parsley, ¹_/3 cup oil, ¼ cup minced onion, 3 tablespoons vinegar, 2 cloves garlic, ½ teaspoon salt, red pepper flakes, and water together in medium bowl.
2. Whisk remaining vinegar, onion, garlic and olive oil in medium bowl. Stir in hearts of palm and tomatoes, and season with salt and pepper.
3. Season short ribs with salt and pepper and grill over hot fire until browned and beef registers 125 degrees (for medium – rare), 3 to 4 minutes per side. Transfer to platter and let rest 5 minutes. Thinly slice meat against grain. Serve with parsley sauce and hearts palm salad.

Smart shopping Beef Short Ribs

Short ribs are just what their name says they are: short rib cut from any location along the length of a cow’s rib section. Short ribs can be butchered in a variety of ways. In most supermarkets, you’ll find English style short ribs. This widely available choice contains a single bone, 4 to 5 inches long, with about thick piece of meat below the bone. In some supermarkets you can also buy boneless short ribs; when doing so, look for meat that’s uniform in shape and at least 4 inches long and 1 inch thick. It is best to avaoid tapered pieces of meat, which cook up unevenly.