Category: BEEF

MOROCCAN BEEF & NOODLES

As always, I saw a recipe that looked reallllllllllllllllllllllllly good.   I stashed it away while I thought about it and then got a bee in my bonnet today and had to make despite the 100 degree heat!  As always I had to make my own modifications for our likes and dislikes, but we loved it.

MOROCCAN BEEF and NOODLES  adapted from Taste of Home

1 1/2 pounds chuck roast, cut into 1 inch cubes
1 leek, sliced thin
6 cloves garlic, minced
1 can fire roasted tomatoes (undrained)
4 tablespoons butter
1/2 cup vegetable broth (I used Better than Bouillon base + water)
flour for dredging
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 teaspoon cinnamon
2 teaspoons paprika
2 cups wide egg noodles

  • Melt butter in the bottom of a saute pan. 
  • When sizzling, add leeks and garlic.  Saute until fragrant.
  • Toss beef pieces in flour until well coated.
  • Add beef pieces to pan and saute several minutes.
  • Sprinkle all the spices over the beef and stir well.
  • When beef is browned, add broth and tomatoes.  Simmer 15 minutes or so.
  • Add noodles and simmer another 10 minutes or so until noodles are tender.
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    CRY BABY BURGERS & ROASTED PAPRIKA POTATOES

    CRY BABY BURGERS
    1 pound ground chuck
    sea salt and fresh ground black pepper to taste
    1 small can jalapenos, drained and chopped (save a small amount for the mayo)
    1 small can green chiles, drained and chopped
    1 tablespoon Worcestershire sauce
    2 slices pepper jack cheese
    jalapeno mayo (small amount of minced jalapenos whisked into mayo)
    caramelized onions – 1 small Vidalia onion, thinly sliced

    • Combine ground chuck, jalapenos, green chiles, salt, pepper and Worcestershire sauce until well blended.
    • Form into 3 patties. Refrigerate for several hours.
    • Whisk together mayonnaise and minced jalapenos.  Refrigerate until chilled.
    • Sear and brown patties, turning frequently until cooked through.
    • While cooking the patties, melt a small amount of butter in another pan and caramelize onions to desired doneness.
    • When burgers are done, top with cheese, mayonnaise and caramelized onions.
    • Enjoy!

    ROASTED PAPRIKA POTATOES
    2 pounds baby red potatoes
    sea salt and fresh ground black pepper
    Hungarian paprika
    1/4 cup melted butter

    • Scrub potatoes.
    • Boil for 10-15 minutes.
    • Drain the potatoes until cool enough to handle.
    • Preheat oven to 400 degrees.
    • Spray a 9×9 shallow baking dish with PURE.
    • Place potatoes on bottom in an even layer.
    • Smash each potato slightly.
    • Evenly sprinkle with salt, pepper and paprika.
    • Pour melted butter evenly over top.
    • Bake 30 minutes until crunchy and bubbling.

        Fire Day Friday: Steak Sandwiches with Chimichurri Mayo

        Sometimes I get so caught up in trying to find exciting new recipes that I forget about the simpler things in life….like sandwiches.  Sandwiches are so versatile and simple.  What’s not to love about that?  With a busy schedule and less and less time in the kitchen this week, I wanted to make something that would be filling and yet still make it seem like I worked hard to create a fantastic dinner 🙂  Enter the steak sandwich.  Simple, true, but add a little chimichurri mayo and, well, suddenly your steak sandwich is anything but simple.  It’s flavorful, it’s a tiny bit spicy, and it’s fresh tasting.  Definitely a great alternative to your usual sandwich spread.

        I kept the steak marinade very simple, I knew the mayo would have a great flavor and I didn’t want that to be over shadowed.  You can marinate your steak in anything you want though, or even just drizzle with olive oil and season with salt and pepper, steaks don’t usually need much, they are usually so flavorful in themselves.
        Steak Sandwiches with Chimichurri Mayo
        Adapted from America’s Test Kitchen 30-Minute Suppers
        Ingredients:
        1 lbs. top sirloin (or any steak really)
        1/2 cup beer (I used Bud Light)
        1 Tablespoon Worcestershire sauce
        1 Tablespoon Sambal Oelek (chili paste)
        5 Tablespoons mayonnaise
        1 Tablespoon red wine vinegar
        1 garlic clove, finely minced
        1 teaspoon dried oregano
        1/2 teaspoon red pepper flakes
        1/4 cup fresh parsley, finely chopped
        4 hoagie buns, french rolls, or thick cut crusty bread
        Lettuce (optional)
        Tomato (optional)
        Cucumber (optional)

        Directions:
        In a bowl, mix together the beer, Worcestershire, and Sambal Oelek.  Place steak in a resealable bag and pour marinade over it.  Let marinate for at least 4 hours.

        Meanwhile, in a small bowl, mix together the mayonnaise, vinegar, garlic, oregano, and red pepper flakes until smooth.  Add the parsley and stir to combine. Cover and place in refrigerator until ready to use. 

        Preheat grill to 400 degrees.  Place the steak directly on the grill grates and grill until cooked to your liking.  I prefer medium rare so I put my steak on for about 5-6 minutes per side, depending on thickness.  Remove from grill and allow to sit for 5 minutes before slicing thin against the grain.   Slather some of the chimichurri mayo on the bread (I toasted my buns first..yum!!), arrange steak on bun and top with lettuce, tomato, and/or cucumber.  Enjoy!

        Mongolian Beef & Broccoli in the Slow Cooker

        We like to put meat and sauce on a pile of veggies rather than rice or noodles.  I figure, for the most part, rice is just there to catch the numminess of the sauce, right?  So I LOVE broccoli, and we steam a bunch of it and put our meat and sauces over broccoli. You could do this with any veggies.  Add more if you’d like. I’m not a carb hater, trust me, I love my carbs. I just choose them wisely and want to get the most out of them.  So in this awesome meal, we gladly skip the rice.
        Don’t be scared off by the list of ingredients.  These all come together to make an incredible meal. Seriously. I’ve made this several times and we love it.  I totally end up eating way too much of it. 
        Mongolian Beef and Broccoli Adapted from A Year of Slow Cooking1 1/2 pounds steak, something cheap3 cloves of garlic, minced
        4 sliced green onions
        1/2 onion, diced
        1/2 cup soy sauce
        1/4 cup white wine
        1/4 cup cooking sherry
        1/2 tablespoon white wine vinegar
        1 teaspoon sesame oil
        2 teaspoon molasses
        1 teaspoon ginger
        1/4 teaspoon black pepper
        1 teaspoon red chili pepper flakes
        1/2 tablespoon peanut butter
        3 tablespoons splenda (or sugar)
        1/4 cup cornstarch (to dredge meat)
        1 pound broccoli

        • Slice your meat in thin strips and toss in a Ziploc bag with cornstarch. 
        • Add all of the liquid and dried spices to your crock pot, add the peanut butter, and mix well. 
        • Add the garlic, the sliced green onions and regular onion. 
        • Put your meat on top, and toss to coat.
        • Cover and cook on low for 3-5 hours. The steak is thin and has very little fat, and will cook quickly. The meat is done when it is no longer pink and has reached desired tenderness. Mine was done in about 4 hours. 
        • Steam broccoli on stove top for 6 – 8 minutes with 1/2 cup water until desired crispness. 
        • Serve mongolian beef over steamed broccoli.
        Total calories = 1485 calories
        4 servings = 371 calories

        TATER TOPPED MEAT CUPCAKES

        I recently read Martha’s recipe for Tater Topped Mini Meatloaves and thought how neat they were. So, I made them too! 🙂  Only I made them with the ingredients I had around and I only got 18 of them.
        TATER TOPPED MINI MEAT CUPCAKES

        made 18

        1 pound ground sirloin
        1 pound ground chicken
        1 box of Stove top Chicken stuffing
        1 package KNORR Spring Vegetable Mix
        2 eggs
        1 cup water
        3 tablespoons BBQ sauce

        4 cups mashed potatoes
        leftover pot roast gravy

        • Mix the meat, stuffing mix, broth, eggs and BBQ sauce well and press into muffin tins sprayed with cooking spray. 
        • Bake at 375 degrees for about 20 minutes or until done. 
        • While the mini meatloaves are cooking prepare mashed potatoes (I used Idahoan brand loaded mashed potatoes). 
        • Top each mini meatloaf with mashed potatoes and bake for another 5 minutes just to set the potatoes well. 
        • Top with gravy. 

        TATER TOPPED MEAT CUPCAKES

        I recently read Martha’s recipe for Tater Topped Mini Meatloaves and thought how neat they were. So, I made them too! 🙂  Only I made them with the ingredients I had around and I only got 18 of them.
        TATER TOPPED MINI MEAT CUPCAKES

        made 18

        1 pound ground sirloin
        1 pound ground chicken
        1 box of Stove top Chicken stuffing
        1 package KNORR Spring Vegetable Mix
        2 eggs
        1 cup water
        3 tablespoons BBQ sauce

        4 cups mashed potatoes
        leftover pot roast gravy

        • Mix the meat, stuffing mix, broth, eggs and BBQ sauce well and press into muffin tins sprayed with cooking spray. 
        • Bake at 375 degrees for about 20 minutes or until done. 
        • While the mini meatloaves are cooking prepare mashed potatoes (I used Idahoan brand loaded mashed potatoes). 
        • Top each mini meatloaf with mashed potatoes and bake for another 5 minutes just to set the potatoes well. 
        • Top with gravy. 

        Fire Day Friday: Quick Marinated Grilled Flank Steak

        Fire Day Friday sneaked up on me once again.  I had a flank steak but didn’t want to do fajitas again.  I needed something fast and delicious.  
        But I had an ace up my sleeve.  Instead of digging through a pile of magazines or flipping through cookbooks, I consulted Grilling.com on my phone and found a recipe for Quick Marinated Flank Steak with Packet Potatoes.

        Fast, easy, and grilled…..just what I needed!  

        Quick Marinated Grilled Flank Steak
        adapted from Grilling.com
        1 flank steak
        1/2 cup red wine vinegar (I substituted balsamic pomegranate vinegar)
        1/4 cup soy sauce
        5 cloves garlic, minced
        1/4 cup flat leaf parsley, chopped
        1 1/2 lb potatoes
        4 cloves garlic, minced
        2 Tbsp olive oil
        2 Tbsp parsley, chopped
        salt & pepper to taste
        Score the flank steak (make 1/8th inch deep cuts in a criss cross pattern) and then put into a Glad zip top storage bag.  Add the vinegar, soy sauce, garlic, and parsley.  Let marinate for one hour.  That might not sound fast, but for marinating times, that is like broadband compared to dial up.
        Cut your potatoes into 1/2″ pieces (skin on) and toss in the garlic, oil, parsley and some salt & pepper.  Divide onto two squares of aluminum foil.  Form each square into an “envelope” by folding in half and folding up the other three sides.
        Now preheat your grill to high.  
        I used 1 chimney (Weber 7416 Rapidfire Chimney Starter) full of Kingsford Competition briquettes in my charcoal grill (not my Big Green Eggs).  I like the Comp because it burns hotter for grilling & searing.  When I am cooking at lower temps (225f-350f), I use the original Kingsford.
        Place the foil packets to the side (indirect) of the coal fire.  If you are doing this on a gas grill, place them where they are not directly over a burner.  
        Grill the steak 4 minutes per side for medium rare (125f internal temp).  If you want nice grid marks, turn the steak 90 degrees after 2 minutes.  Go 5 minutes for medium.  

        How did I get such great grill marks?  I cheated.  I used GrillGrates (Hard Anodized GrillGrate Gift Kit).  They work on gas grills and charcoal grills.  They prevent the flare ups and also give kick butt sear marks.  I’ve been using them for a few weeks and have been impressed.
         
        Remove steak and let rest.  Flip the potato packets and could another 10-15 minutes while the steak rests.
        Slice the steak thinly across the grain (short side, not lengthwise).  Carefully open the potato packets to avoid being burned by the escaping steam.  
        This steak was delicious and disappeared!  

        FTC disclosures:
        1)  Kingsford Charcoal – They sent me to Kingsford University this year but Kingsford has meant “cookout” to me ever since I was a kid and my dad would be firing up the family grill.  I am proud to be affiliated with them.  I don’t get any kind of pay per post or anything like that.  Just a great product.
        2)  Grill Grates – I received my set for free for testing.  If they call asking for me to return the sample, I’m not answering my phone.  Ya’ll didn’t see me.  I didn’t post this.  I was never here.   These are not the droids you’re looking for.

        Fire Day Friday: Mustard Crusted Top Sirloin

        All I have to say is… oh my god this was good!!

        Ok.. I really do have more to say then that, but still… oh my god this was good!!!

        I knew I had created something special when I overheard Chris in the other room, as I was taking pictures, exclaim:  “Wow, the potatoes are really good.”  2 clicks of the camera later, I hear – “Oh, man, these green beans are good too.”  2 clicks of the camera later, I hear – “Oh my god the steak is amazing, and so tender!  Mmmmmmmm!!!”

        (YAY!!)  I love hearing that!!!  Nothing better then being patted on the back for something you created in the kitchen… or in this case… on the grill!!  Honestly, the steak was so good, there was no need for any type of seasoning or sauce after it hit our plates.  I didn’t get as great of a sear on the outside as I would have liked – a better sear would have gave me more of the crust I was looking for – but it was cooked perfectly otherwise!!  And Chris was right, it was really tender and very flavorful!
        Mustard Crusted Top Sirloin
        Printable Recipe 
        Ingredients:
        1 lb top sirloin steaks (I had one really big piece that I cut into two smaller pieces) (oh, and you can use any cut of beef, by the way)
        3 Tablespoons Dijon mustard
        1 Tablespoon olive oil
        1 teaspoon lemon juice
        1 Tablespoon freshly chopped rosemary
        1 Tablespoon freshly chopped thyme
        Salt and Pepper

        Directions:

        In a small bowl, mix together the Dijon, olive oil, lemon juice, rosemary, and thyme until well combined.  Season both sides of the steak with salt and pepper.  Slather the sauce over both sides of the meat and allow to marinate in the refrigerator for 4-6 hours.
        Remove the steak from the refrigerator.  Preheat the grill to 400-425 degrees.  Place the steaks over the heat and grill about 4-8 minutes per side (depending on desired doneness).  Remove from the grill and allow to stand for 4 minutes before cutting into it.  Enjoy!

        Grown Up Mac & Cheese with updated Danish Cube Steak

        GROWN UP MAC & CHEESE
        12 ounce package pasta
        3 tablespoons flour
        3 tablespoons butter
        2 cups whole milk
        1/2 teaspoon sea salt
        1 teaspoon Frank’s hot sauce
        3/4 cup sharp white cheddar cheese
        3 ounces bleu cheese crumbles
        1/2 cup finely grated Parmesan cheese

        • Preheat oven to 350 degrees.
        • Prepare pasta according to package directions. Drain Well.
        • Melt butter in a medium saucepan.  Add salt.
        • In a small food processor pulse bleu cheese crumbles until fine.  Set aside.
        • Add flour and whisk constantly over medium heat until smooth.
        • Gradually add milk, whisking constantly.  
        • Add hot sauce.  Bring to a slow boil.  Simmer for 5 minutes.
        • Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
        • Mix pasta and cheese mixture together until well blended.
        • Scoop into a casserole or ramekins.
        • Bake 15-20 minutes.
        • Top with chopped chives.

          DANISH CUBE STEAK REVISITED
          3 ounces bleu cheese crumbles
          3/4 cup mayonnaise
          1/4 cup minced green onions
          6 pork cube steaks
          1/2 cup panko crumbs
          2 tablespoons butter

          • In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
          • Coat steaks on both sides with mayonnaise mixture.
          • Dredge through panko crumbs.
          • Melt butter in a large skillet over medium heat.
          • Add cube steaks and brown on both sides.

              Stuffed Flank Steak – Simple Saturday

              Hi everyone! Martha here from Seaside Simplicity doing a quick fill in for Joanne today. This is one I posted just a week or two ago over at my blog. Since it’s the only blog worthy meal I’ve posted in awhile I thought I’d share it here too!

              When the kids said “ugh, pizza again?” I knew it was time to get in the kitchen and cook a decent meal – true story, they really said that!

              I wanted to make them something at least a little bit impressive, but it still had to be something fairly quick and easy. As I wandered through the grocery store I saw some beautiful stuffed flank steaks – a little over priced to buy them already made but simple enough to make myself at home and less expensive that way too.

              Stuffed Flank Steak
              Butterflied flank steak
              Italian seasoning
              Fresh spinach 
              Shredded mozzarella cheese

              Lay out the flank steak (they will butterfly it for you at the meat department if you ask nicely 🙂  Sprinkle the steak with Italian seasonings, spread with a layer of mozzarella cheese and a layer of baby spinach, tuck ends, roll up and tie with kitchen twine about every inch or so. Slice between twine and lay steak pinwheels over a bed of spinach in a baking pan. Bake at 350 for about 20 minutes or until done to your liking. Give it a quick broil before removing from the oven to get all that cheesy goodness browned up just a bit. Remove and let rest for a few minutes.

              Dinner is served!
              This was so simple! I will definitely be making it again and probably often. I love that it can be made up ahead of time and just popped in the oven on those busy weeknights, and it’s definitely company worthy too!
              .
              Stop by and visit me at Seaside Simplicity, I’m having a Mardi Gras party this weekend!

              GARLIC STEAK

              My friend Marley over at CSN Stores recently asked me to do a review for them and I jumped at the chance. I had a fantastic melt-in-your-mouth chicken recipe at my cousin’s house and she attributed it to her meat tenderizer.   I’ve been dying to get my own multi prong meat tenderizer with grill season on its way and this was the perfect opportunity.  I chose the Deni MT149 Meat Tenderizer with 49 stainless steel blades.

              This was a fantastic choice.  Every piece of meat I have used this on whether it is beef, chicken or pork turns out fork tender and juicy.  I HIGHLY recommend this meat tenderizer to anyone who cooks!  Here is the most recent recipe we used it on ~ YUMMY~

              GARLIC STEAK
              Steak of choice (hubby choose T-bones)
              2 cloves of garlic per steak, minced fine
              1 tablespoon champagne vinegar per steak
              1/2 tablespoon canola oil
              sea salt
              white pepper
              • Pierce each steak with a marinater.
              • Whisk together the garlic, oil, salt and pepper to taste.
              • Place steak side by side of a large plate.
              • Pour marinade over top.
              • Turn steak and make sure each is well coated.
              • Cover and marinate overnight.
              • Take steak out of refrigerator an hour before grilling, turn several times making sure still well coated in marinade.
              • Firmly press garlic pieces into the steak.
              • Grill to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare…. 
              I do not receive monetary compensation for their reviews. I was sent a complimentary item in exchange for my honest opinions and receiving a free product does not influence my review posts. All opinions and thoughts are my own, and different people may have different opinions. I am not responsible for those who purchase these items and experience different results. Occasionally, a company provides a product to give away as well.