BEEF – Page 30 – Chasing MY Life WHEREVER it Leads ME

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

Printable Recipe

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

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.

VALENTINE’S DAY ~ WEEKEND OF ROMANCE FOODS

Last weekend we rolled out the Valentine’s Day of Romance Menu for 2011 over at OUR KrAzY kitchen, but I needed to write about something fun and upbeat over here and thought I’d share this fun menu with you. So what did you do for Valentine’s Day this year?

Valentine’s Day is a truly subjective menu. Not everyone wants or dreams of the same foods. So awhile back when we were just sitting around I quizzed hubby in a round about way and was able to come up with his favorite romantic menu to create a romantic meal. At that time I obviously planned on doing the cooking, but unfortunately since I’m still not allowed to cook, he’ll be the one preparing the recipes, but all is good and we’ll make it work. I did borrow a few photos from google images since hubby has yet to make the meal, the rest are from my archives, but the recipes are all ours.

STRAWBERRY MARGARITAS

2 cups crushed ice

1/2 cup fresh strawberry puree

1 cup tequila

2 limes, juiced

Splash Triple Sec

Splash simple syrup (equal amounts sugar and water heated until sugar dissolves completely and then cooled)

Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup.
Puree until smooth.
Pour into rocks glasses, garnish and serve.

CAJUN SHRIMP COCKTAIL

1 1/2 cups ketchup
1/2 cup chili sauce
3 cloves garlic, minced
2 tablespoons finely minced onion
2 tablespoons prepared horseradish
Juice of 1 lemon (save your rind to make the cute serving dish)
2 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Frank’s red pepper hot sauce
1/4 teaspoon fresh ground black pepper
salt to taste

plenty of fresh medium-large shrimp, cleaned and chilled

I use my mini food processor to mix it all in until well blended.
Chill for a day or so before needed to allow flavors to meld together.

CAESAR SALAD DRESSING
6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon Champagne Vinegar
2 tablespoons mayonnaise
1/3 cup canola oil
Sea Salt
White Pepper
Juice of 1 lemon
Minced anchovy fillets (optional – I usually leave them out)

Combine garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly.
Add mayonnaise and blend together to form a thick base.
In a slow stream add oil.
Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice.
Optional – Add anchovies to dressing to create a deeper, saltier taste.

PARMESAN CHEESE CROUTONS
6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese

Preheat oven to 350 degrees.
Place bread slices on oven rack and bake until dry and golden.
Melt butter in flat bowl.
Combine cheeses in flat bowl.
Dip first in butter and the cheese mixture.
Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted.
Cut to desired size*

*If I’m in a hurry I will sometimes cut these ahead of time and toss with the butter and cheese which coats all the sides better.

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.
Grilled to desired doneness – mmmmmmmmmmmmmmmmmmm, medium rare….

TWICE BAKED POTATOES

4 large baking potatoes

8 slices bacon

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions (tops and all), sliced and divided

Preheat oven to 350 degrees.
Bake potatoes in preheated oven for 1 hour or until done through.
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; saving skins.
To the potato pieces add the sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
Bake for another 15 minutes.

SOUR CREAM DUTCH APPLE PIE

PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled
TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin

Preheat oven to 350 degrees
Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
In a small bowl sift together the flour, sugar, cinnamon and salt.
Fold in the sour cream, egg, vanilla and maple extract until well blended.
Fold the sour cream mixture into the apples until well coated.
Carefully pour into the pie shell, mounding towards the center.
Toss together the topping ingredients until well blended.
Sprinkle topping evenly over the apple mound.
Lay the pieces of butter all over the top.
Bake 30 minutes or until apples are tender.
Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

HOMEMADE VANILLA ICE CREAM
1 cup whole milk
1/2 cup sugar
2 jumbo eggs
2 cups heavy cream
2 teaspoons real vanilla extract

Warm the milk in a small pan.
Whisk the eggs with the sugar in a separate bowl.
Slowly add the warm milk to the egg mixture while continuously whisking the mixture.
Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature.
Whisk in the cream and vanilla.
Follow your ice cream maker directions for freezing.

SLOPPY JOE CASSEROLE

SLOPPY JOE CASSEROLE

1 tablespoon extra light olive oil
1 1/2 pound beef
1 medium onion, finely chopped
1 teaspoon minced garlic, jar
salt and pepper to taste
1/3 cup brown sugar
2 teaspoon Montreal steak seasoning
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons sun-dried tomato pesto
1 15 ounce can tomato sauce
1 teaspoon Better than Bouillon beef base

2 cups prepared rice

1 cup grated cheese

Heat olive oil and add ground beef.
Generously salt and pepper.
Brown beef, onion and garlic. Drain.
Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
Add tomato paste and tomato sauce.
Reduce heat and simmer 15 minutes.

SLOPPY JOE CASSEROLE

SLOPPY JOE CASSEROLE

2 cups prepared rice

1 cup grated cheese

Heat olive oil and add ground beef.
Generously salt and pepper.
Brown beef, onion and garlic. Drain.
Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
Add tomato paste and tomato sauce.
Reduce heat and simmer 15 minutes.

Category: BEEF