Category: BEEF

CHILE GLAZED FLANK STEAK

CHILE GLAZED FLANK STEAK
1 1/2 pounds flank steak
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2 teaspoons Ancho chili pepper powder
1/2 teaspoon ground red pepper
1/2 teaspoon garlic powder
4 ounces beer
1/4 cup chili sauce
1 SMALL onion, FINELY diced

  • In a ziploc bag combine everything together until well blended.
  • Add flank steak, seal and marinade 6-8 hours.
  • Heat grill to medium high and spray with non-stick cooking spray.
  • Drain off marinade into small sauce pan.
  • Heat marinade over medium heat to use as sauce later.
  • Sear steak 4-5 minutes per side based on thickness and your desired doneness.
  • Place steak on cutting board and rest under foil for 5-10 minutes.
  • Slice on the bias and serve with sauce.

STEAK AU POIVRE aka PEPPER STEAK

Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce.

Steak au poivre AKA pepper steak is a classic French dish of peppered steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked providing a complementary counterpoint to the rich flavor of the high-quality beef.

You can use heavy cream for a sweeter more delicate sauce OR crème fraîche for tangier pan sauce, based on your personal preference. Both work well!

Pre-salting the steaks seasons them well while allowing the surface of the meat to dry out so that the peppercorns can stick better. Encrusting the steaks on only one side allows you to sear the meat better and build up better flavor for the pan sauce. (The other half of the peppercorns goes into the sauce, so you don’t lose that great spice flavor.)

STEAK AU POIVRE aka PEPPER STEAK
4 – 6 ounce boneless medallion steaks, such as filet mignon
FRESH ground sea salt and black pepper
1 ounce whole peppercorns black or tri-colored, plus more as needed, cracked and divided
3 tablespoons avocado oil
1 tablespoon unsalted butter
2 thyme sprigs
1 medium clove garlic, minced
1 SMALL shallot, minced
2 tablespoons brandy or cognac
3/4 cup chicken stock
3/4 cup heavy cream or 6 tablespoons crème fraîche

  • Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.
  • Preheat oven to 375°.
  • Spread cracked peppercorns in a shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer.
  • Set each steak aside, peppercorn side up, reserving any remaining cracked peppercorns.
  • 
In a large cast iron skillet, heat oil over medium-high heat until shimmering.
  • Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes.
  • Carefully turn steaks, trying not to break the peppercorn crust.
  • Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side.
  • Remove from heat.
  • Transfer steaks to a rimmed baking sheet.
  • Check internal temperature. They are medium rare at 125° and are ready to be served. If they haven’t reached temperature, transfer to oven and continue cooking until the correct internal temperature is reached.
  • Allow steaks to rest for 5 minutes.
  • Pour off all but 1 tablespoon of fat from skillet and discard garlic and thyme.
  • Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.
  • Add brandy or cognac.
  • Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.
  • Add chicken stock and bring to a simmer, stirring and scraping up any browned bits.
  • Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon.
  • Season to taste.
  • Arrange steaks on plates and pour sauce on top.
  • Serve IMMEDIATELY.

NOTES: To prevent unexpected flare-ups when working with a gas range, turn off the burner, add the alcohol, then reignite the burner.

CAMPFIRE FOILS ~ BEEF, CHICKEN & ROOT VEGGIES

CAMPFIRE FOILS ~ BEEF, CHICKEN & ROOT VEGGIES
4 tablespoons butter
4 cloves garlic, minced
1 tablespoon FRESH, FINELY chopped tarragon
FRESH ground sea salt and black pepper
1 cup baby carrots, halved
1 LARGE sweet onion, cut into thin wedges
3-4 beets, peeled and chopped
3-4 red potatoes, cut into large chunks
1 lemon, THINLY sliced
1 pound boneless, skinless chicken tenders
1/2 pound grilled medium rare flank steak, rested and cut into bite sized chunks
1/4 pound salt pork, diced (or substitute 4 slices thick bacon)

  • Preheat oven to 375° or grill to medium heat.
  • In a small skillet rendered salt pork or bacon until ALMOST crisp.
  • Add butter, tarragon, garlic, salt and pepper in a small saucepan and simmer until melted and well blended.
  • Toss veggies and lemon slices with the melted butter mixture. Drain veggies, reserving butter mixture.**see note
  • Arrange 4 large (12×16 or so) pieces of foil on the counter top.
  • Spray with non-stick cooking spray.
  • Divide veggies evenly among the foil pieces.
  • Toss chicken tenders with the drained butter and arrange evenly on top of veggies.
  • Drizzle any remaining butter on top of each packet.
  • Bring the edges of the foil up, folding a couple times to seal, but leaving air space.
  • Bake or grill 50 minutes until chicken is cooked through and veggies are tender.

NOTE: If you would like to prepare this in advance as I have many times, cut the chicken tenders into thirds.  Then toss to coat well all the meats and veggies with the butter mixture in a large mixing bowl.  Cover tightly and refrigerate until ready to prepare foil packets.

CHEESE STEAK STUFFED PEPPERS

CHEESE STEAK STUFFED PEPPERS serves 4 PHILLY CHEESE STEAKS with a TWIST!
4 bell peppers, halved and seeded, your color of choice
1 tablespoon avocado oil
1 large onion, sliced thin
16 ounces sliced mushrooms
FRESH ground sea salt and black pepper
1 1/2 pound flank steak, grilled and thinly sliced
2 teaspoons Italian seasoning
8-16 slices provolone
FRESH chopped parsley, for garnish

  • Generously season flank steak with FRESH ground sea salt and black pepper.
  • Grill steak 2-3 minutes over a greased medium grill.
  • Remove from grill and rest on cutting board covered with foil.
  • Preheat oven to 325º.
  • Place peppers in a large baking dish and bake until tender, 30 minutes.
  • In a large skillet over medium-high heat, heat oil.
  • Add onions and mushrooms and season with salt and pepper, cooking until soft, 6 minutes.
  • Add steak, tossing to coat well and blend.
  • Cook, stirring occasionally, 3 minutes.
  • Stir in Italian seasoning.
  • Add provolone to bottom of baked peppers and top with steak mixture.
  • Top with another piece of provolone and broil until golden, 3 minutes.

TERIYAKI BEEF & VEGGIES

TERIYAKI BEEF & VEGGIES
1 1/2 pounds thin flank or flat iron steak
1/2 cup teriyaki sauce
1/2 cup water
2 tablespoon rice wine vinegar
2 teaspoons cornstarch
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
2 bunches green onions, sliced on bias
3 carrots, peeled and sliced on bias
2 cups snow peas, trimmed of strings and ends
2-3 mini peppers, seeded and cut into rings
3-4 cloves garlic, minced
1/4-1/3 cup chopped cilantro, optional

  • Whisk together teriyaki sauce, water, vinegar and cornstarch.
  • Pat steak dry and GENEROUSLY season with FRESH ground salt and pepper.
  • Heat 1 tablespoon of the oil in skillet.
  • Add steak and cook 2-3 minutes per side until 125°.
  • Transfer to cutting board and tent with foil.

 

  • Add remaining oil to skillet.
  • Add carrots to hot oil for 2 minutes.
  • Add onions, snow peas and pepper rings, stirring to sear.
  • Add garlic, stirring until fragrant.
  • Transfer the vegetables to a platter and keep warm.
  • Add ALL the juices into the skillet along with the teriyaki mixture simmering 2-3 minutes until thickened.
  • Slice steak on bias and add steak to the sauce, turning to coat.
  • Add steak and sauce to vegetables on the platter.
  • Serve over rice.

MEATLOAF BURGERS

MEATLOAF BURGERS
1/2 pound ground sirloin
1/2 pound ground pork
1 LARGE egg
2 teaspoons Worcestershire sauce
1 teaspoon FRESH minced thyme
FRESH ground sea salt and black pepper
1/3 cup ketchup
2 tablespoons packed brown sugar
2 teaspoons apple cider vinegar
4 buns

  • Combine ground sirloin, ground pork, egg, Worcestershire sauce, salt and pepper in mixing bowl.
  • Shape into 4 patties.
  • Whisk together the ketchup, brown sugar and vinegar. Set aside 1/3 cup for serving.
  • Grill patties on greased grill 5-7 minutes until browned.
  • Flip burgers and brush with glaze, cooking another 5 minutes.
  • Transfer burgers to platter and serve with buns, cheese and reserved glaze for dressing buns.

GRILLED BALSAMIC BEEF KEBABS

GRILLED BALSAMIC BEEF KEBABS
1/2 cup balsamic vinegar
1/4 cup avocado oil
4 cloves garlic, minced
FRESH ground sea salt and black pepper
1/2-1 teaspoon red pepper flakes
1 1/2 pounds sirloin steak tips, trimmed into 1 inch chunks
1 red onion, cut into wedges
Colorful Mini peppers, cut into chunks

  • Whisk together vinegar, garlic, red pepper flakes and oil in a small bowl.
  • Season steak pieces GENEROUSLY with FRESH ground sea salt and black pepper.
  • Add steak pieces to a large ziploc bag.
  • Pour oil mixture over steak pieces and marinade 2-4 hours.
  • Drain steak pieces and add drained marinade to a small sauce pan.
  • Cook marinade over medium heat until slightly thickened,
  • Thread meat, onion wedges and pepper pieces alternately onto prepared skewers.
  • Grill kebabs, turning every 2 minutes and basting with reserved sauce until charred and cooked through.

NATCHITOCHES MEAT PIES aka CAJUN EMPANADAS

I found a recipe for Natchitoches Meat Pies, a savory dish that sounded really interesting.  I did a little research and found that Natchitoches Meat Pies are an official state food and that Natchitoches is a city in northern Louisiana.  I didn’t like that it was fried though and converted it to a baked version.  For lack of a better definition this is a Cajun empanada 😀

NATCHITOCHES MEAT PIES

FILLING
4 slices bacon, diced
3/4 pound ground beef
3/4 pound ground pork
2 tablespoons WONDRA flour
1 LARGE onion, FINELY chopped
1 LARGE bunch green onions, FINELY diced
1 cup red, yellow and orange mini peppers, FINELY chopped
2-3 tablespoons chopped FRESH flat leaf parsley
3 garlic cloves, minced
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon cayenne
1 cup chicken broth

  • Brown ground beef and pork until cooked through. Drain.
  • In the same pan brown bacon over medium heat until crisp.
  • Remove bacon to drain on paper toweling.
  • Whisk in flour to bacon grease making a roux.
  • Whisk in chicken broth, seasonings, garlic, onions, parsley and peppers.
  • Add beef and pork in. Simmer 5-10 minutes to meld flavors.
  • Refrigerate the meat mixture for an hour while you are making the dough and before assembling pies.

PASTRY
4 cups flour
2 teaspoons baking powder
2 teaspoons salt
8 tablespoons crisco
2 eggs, beaten
1 cup chicken broth

  • Whisk together the flour, salt and baking powder together in food processor.
  • Add shortening and pulse to a cornmeal texture.
  • Add eggs and broth JUST until dough comes together.
  • Transfer dough to a floured counter and knead 30 seconds until creates a smooth ball.
  • Divide dough into equal pieces, about 8-16 depending on how large you want your pies.
  • Roll out each piece to a thin circle.
  • Fill each about half full.
  • Fold over and crimp edges with fork tines to seal.
  • Place on a silicone lined baking sheet.
  • Bake at 425° for 30-45 minutes, turning baking dish as needed to avoid burning the edges.
    Serve with Salsa, sour cream, chopped olives and chopped green onions.

NOTE:

  • I sometimes make them “Mexican” by adding a Taco Bell original spice packet to the mix.
  • I also like to add a sprinkly of shredded cheese to the inside and garnish.

BAKED ASIAGO MEATBALL PARMESAN

BAKED ASIAGO MEATBALL PARMESAN

1/2 pound ground pork
1 pound ground beef
6 cloves garlic, minced
1 cup Italian breadcrumbs
1 cup shredded Asiago cheese
FRESH chopped flat leaf parsley, to taste
FRESH chopped oregano, to taste
FRESH chopped basil, to taste
2 LARGE eggs
FRESH ground sea salt and pepper, to taste
3 cups marinara sauce
2 cups chicken broth
1 cup shredded mozzarella cheese

  • Preheat oven to 400°.
  • Mix ground meats, garlic, breadcrumbs, Asiago cheese, parsley, eggs, salt and pepper together until well blended.
  • Form golf ball sized meatballs.
  • Coat a rimmed baking pan with avocado oil and place meatballs on pan.
  • Bake 20 minutes.
  • Remove from oven and cool slightly.
  • In a large cast iron ovenproof skillet (I use my enameled cast iron crock pot) whisk together the marinara and chicken broth.
  • Bring sauce to a SLOW & LOW simmer.
  • Add meatballs to sauce and simmer 4-6 hours.
  • Sprinkle mozzarella cheese over the top until completely covered.
  • Cover dish and bake 20 minutes.
  • Remove foil and bake an additional 20 minutes until golden.
  • Serve with a side of pasta.

SLOPPY JOE CORNBREAD CASSEROLE

SLOPPY JOE CORNBREAD CASSEROLE Serves 10-12
This recipe is sweet, yet tangy and pleases everyone.  It’s also good in ANY season and super simple to throw together!

1 box JIFFY corn muffin mix
1/2 + 3/4 cup shredded cheddar cheese
1/3 cup WHOLE milk
1 LARGE egg
1 small can green chiles, WELL drained
14.75 ounces cream-style corn 1 can
24 ounce can sloppy joe sauce or homemade, divided
1 pound ground beef
1 tablespoon butter
1/2 sweet onion, diced
Grated Cotija cheese
1/4 cup diced green onions
sour cream dollops

  • Heat the oven to 400°.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • In a medium sized bowl, add the cornbread mix, 1/2 cup cheddar cheese, milk, egg, green chiles and canned corn stirring until combined.
  • Pour into the prepared baking dish and bake for 15 minutes or until just set.
  • Heat butter in large skillet and add onion and pepper, sauteing until soft.
  • Add the ground beef to the skillet and cook through.
  • Drain the fat.
  • Add all but 1/2 cup of the sloppy joe sauce to the pan with the meat to warm.
  • Remove the cornbread from the oven and use a fork to prick holes over the cornbread.
  • Pour the remaining sloppy joe sauce over the cornbread.
  • Spoon the meat sauce over the baked cornbread and top with 3/4 cup cheddar cheese.
  • Return to the oven for 15 minutes.
  • Top with the green onions, cotija cheese and a dollop of sour cream before serving.

BEEF STROGANOFF SANDWICHES

BEEF STROGANOFF SANDWICHES serves 6-8
1 1/2 pounds ground chuck
1 tablespoon avocado oil
1 tablespoon butter
1/2 large onion, chopped small
2 mini red peppers, chopped
3-4 garlic cloves, crushed
1/2 lb mushrooms, sliced thin
2 tablespoons WONDRA flour
1 cup beef broth
2 teaspoons Worcestershire sauce
1/2 cup dry white wine
LARGE pinch sea salt
1/2 teaspoon sweet paprika
1/4 teaspoon white pepper
1 1/2 cups sour cream
2 vine ripened tomatoes, chopped
2 cups shredded cheddar and mozzarella cheese
FRESH potato rolls

  • Melt butter into oil and sauté onions on low heat for about 10 minutes until golden.
  • Add garlic, red peppers and mushrooms and cook another 10 minutes (add a little wine for moisture if needed).
  • Add beef to the cooked mushroom mixture and sauté another 10 minutes until beef is cooked through.
  • Sprinkle flour in and stir until everything is coated and flour is golden.
  • Add the broth plus the Worcestershire, wine, paprika, and white pepper to the meat mixture.
  • Simmer for 10-15 minutes, tasting it periodically, until reduced and beginning to thicken.
  • Remove from the heat and add the sour cream, careful not to curdle, and stir well.
  • Preheat oven to 350°.
  • Cover baking sheet with foil.
  • Slice open rolls, butter and place halves on baking sheet.
  • Toast rolls 5 minutes in oven until edges begin to crisp.
  • Spoon meat mixture evenly over rolls.
  • Top with chopped tomatoes and shredded cheese.
  • Bake 20-25 minutes until rolls are crisp and cheese is melted and bubbly.

BAKED ZITI

Like Lasagna, but not all the hassle? Makes Broken Lasagna AKA Baked Ziti or ANY pasta for that matter – it’s all about the flavors 😀

BAKED ZITI Recipe Prep time: 10 minutes Cook time: 55 minutes Yield: Serves at least 8
1 pound ziti or pasta of your choice
Avocado oil
1/2 pound ground Italian sausage
1/2 pound ground beef or pork
1 large onion, chopped
3 garlic cloves, chopped
1 tablespoon FRESH basil, minced
1 tablespoon Garden Gourmet Italian seasoning
1/2 teaspoon red pepper flakes
32 ounces marinara (jar or your own homemade)
1/2 pound of grated Mozzarella cheese
1 heaping cup of ricotta cheese
1 cup FRESH grated Parmesan cheese

  • Heat a large pot of water to a hard boil.
  • Add a tablespoon of salt.
  • Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
  • Drain the pasta well.
  • Toss with a little avocado oil so it doesn’t stick together.
  • Set aside.

 

  • Heat a tablespoon of avocado oil in a large sauté pan on medium-high heat.
  • When the oil is hot, add the sausage and ground beef or ground pork, breaking up any large chunks as it cooks. Brown well.
  • Season with FRESH ground salt and pepper.
  • Drain off any excessive grease, but leave a little for flavor.
  • Add onions and garlic, sautéing until the onions are translucent and beginning to brown, about 4-5 minutes.
  • Add the basil, Italian seasoning and red pepper flakes, stirring to combine and coat well.
  • Add the marinara sauce and stir well.
  • Bring to a simmer.

 

  • Preheat the oven to 350°.
  • Spread a thin layer of sauce in the bottom of a 9×13-inch casserole pan.
  • Add dollops of half the ricotta cheese.
  • Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
  • Pour the rest of the sauce over the pasta.
  • Add dollops of the remaining ricotta cheese over top.
  • Sprinkle the mozzarella and the Parmesan cheese on top.
  • Bake for 20 minutes until the top is lightly browned and the cheese melted.

NOTES:

  • I sometimes add small mini meatballs for fun 😀
  • You can substitute dried herbs if that is all you have on hand. Use 1 teaspoon dried oregano, 1 teaspoon dried basil and 1/2 teaspoon dried thyme to replace the Italian seasoning.