Perfect Roast Beef For Sandwiches

April 16, 2015

For making roast beef to be served cold in sandwiches, make sure to choose a lean cut, such as top loin.

St. Patrick’s Day Slow Cooker Corned Beef Brisket

March 16, 2015

If you have a busy work day ahead of you and want to come home to a delicious corned beef dinner then you’re slow cooker is the ticket. I love this easy recipe and with a little planning ahead you will love it as well.

Boeuf Bourguignon

March 6, 2015

Here in New York it’s snowy and freezing cold. I know we’re all looking forward to spring, but we still have time for a hearty French beef stew. Think about making extra for weekend leftovers.

Pope In Rome Meatballs

February 15, 2015

You don’t have to be the Pope or In Rome to make these delicious and easy Italian meatballs.

Winter Pot Roast

February 6, 2015

It’s cold outside which calls for a comforting Winter Pot Roast. Feel free to use any vegetables that strike your fancy.


October 21, 2014

Sauerbraten is an excellent Oktoberfest dish that can be made throughout the fall and winter. Oktoberfest is the world’s largest celebration. Every year, six million people head to Munich to partake in the 16 day carousal. If you’re not heading to Germany, celebrate at home with a Bavarian beer and soul-satisfying Sauerbraten. Traditionally, sauerbraten is served with dumplings, boiled potatoes, spaetzle, or red cabbage. This classic, but easy recipe requires advance planning, but is has a flavor and aroma that is incredible. Set it up on a Sunday and serve it on a cool autumn night for dinner. 

Steak Frites

July 14, 2014

Years ago when I lived in France I was amazed at how such a pedestrian menu item could be so delicious. I can still remember eating my first Steak Frites dinner in Paris and I can still recall the incredible flavor. Steak Frites (steak and fries) is a very common and popular dish served in Brasseries throughout France. It is considered, by many, to be the national dish of both Belgium and France, which both claim to be the places of its invention. In honor of Bastille Day I’m sharing the perfect Bastille Day recipe. 

Steak, Tomato & Bell Pepper Skewers With Horseradish Dill Butter

June 22, 2014

This was super easy to make and a HUGE hit at my house tonight. I used a large grill pan instead of the grill, but you can use a grill if you want.


Flank Steak

June 16, 2014

A great steak needs to be cooked just to medium-rare and finished with a nice salt. I like to use Sel Gris (course gray salt) for finishing steaks because it’s the perfect salt for hearty and meaty foods.

The Story on Sirloin

April 3, 2014

The Story on Sirloin

The Story on Sirloin

Sirloin is a restaurant favorite cut that’s naturally lean, affordable and easy to prepare at home. Follow the three-step plan and this versatile steak will turn out melt-in-your-mouth delicious every time. I promise.

3 Steps to Sirloin Success

1.    Select your steak. Choose sirloin steaks that are about 1 to 2 inches thick. Thinner steaks tend to dry out as they cook.

2.    Master the marinade. Marinades are usually used to tenderize tougher cuts, but also boost the flavor of lean sirloin. Try a balsamic marinade and make extra for marinating chicken or pork.

3.    Cook carefully. Dry-heat cooking (grilling, roasting or broiling) is the best way to cook sirloin. Bring steak to room temperature first to ensure even cooking and keep steak from getting tough. For a crisp crust, sauté over a high heat for 1 to 3 minutes per side, then roast or broil to desired doneness. Avoid charring or blackening.

Balsamic Sirloin Steak With Vegetable Topping



1 1/2 Pound Sirloin Steak

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/2 Cup Balsamic Vinegar

1 Tablespoon Tomato Paste

1 Minced Garlic Clove

1 Tablespoon Minced Shallots

1 Tablespoon Honey


1 Tablespoon Olive Oil

1/4 Chopped Shallots

1 Cup Quartered Button Mushrooms

1 Cup Sliced Shitake Mushrooms

1/4 Cup Julienned Sundried Tomatoes

6 Ounce Bag Baby Spinach

Place steak in glass baking dish and coat with salt and pepper. Mix remaining marinade ingredients and pour over steak. Marinate for 30 minutes or overnight, turning steak at least once. While steak is marinating prepare topping. In a sauté pan, heat oil and sauté shallots for 5 minutes until softened. Add mushrooms, tomatoes, salt and pepper. Cook for 5 minutes until mushrooms are tender. Add spinach and stir until wilted. Remove from heat and keep warm. Place rack in middle of oven and preheat broiler on high for 5 minutes. Broil steak for 15 minutes. Turn over and broil an additional 10 minutes or until internal temperature reaches 160 degrees. Remove from oven and allow to rest for 5 minutes. Cut steak into 1/2 inch slices, transfer to serving platter, and top with vegetable mixture. Serve immediately. Serves 4

© Victoria Hart Glavin


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