Grilled Lime Marinated Flank Steak
Father’s Day is one special occasion when many families try to pull out all the stops to make sure that Dad knows that he’s appreciated. No one wants Dad to go hungry and most (not all) Dads love steaks…especially grilled steaks. You may want to serve with either baked potatoes or homemade onion rings.
INGREDIENTS
2 1/2 Pounds Choice Grade Flank Steak
3 Chopped Garlic Cloves
1 Large Chopped Chipotle Chile
1 Tablespoon Chopped Cilantro
1/4 Cup Olive Oil
12 Tablespoons Freshly Squeezed Lime Juice (Approx. 5 Limes)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a large size ziplock bag place the flank steak. In a medium size bowl mix together the olive oil, garlic, chipotle chile, chopped cilantro and lime juice. Pour the lime mixture over the flank steak. Zip up the bag and place into the fridge for 6 hours or overnight. Turn occasionally to evenly distribute the marinade. When ready to grill remove from the fridge. Prepare the grill. Remove the flank steak and place onto a plate. Salt and pepper the steak and let come to room temperature. Grill over a high heat for about 5 minutes per side. Grilling time depends on how rare or well done you want your steak. Remove from the grill and place onto a platter. Let rest for 5 minutes. With a sharp knife thinly slice the steak across the grain and at a sharp angle. Serve the steak with homemade onion rings or baked potato. Serves 4
Delicious Grilled Steak
Memorial Day is almost here. Time to get your grill on!
INGREDIENTS
1/2 Cup of Your Favorite Steak Sauce
1/2 Cup Balsamic Vinaigrette Dressing
4 Cloves Minced Garlic
1 Teaspoon Dried Oregano
2 Medium Size Rib Eye Steaks
In a medium size bowl mix together the steak sauce, balsamic dressing, garlic and oregano. Place the steaks into a ziplock bag. Pour 3/4 cup of the mixture into the ziplock bag and all over the steaks. Set aside 1/4 cup of the mixture. Seal up the ziplock bag and place into the fridge for about an hour. Preheat your grill to medium high. Remove the steaks from the fridge and drain the marinade. Throw away the marinade. Place the steaks onto the hot grill and cook for 4 to 5 minutes on each side for medium doneness. Less cooking time for rarer; more cooking time for well done. Remove from the grill and place onto a serving platter. Drizzle the steaks with the reserved 1/4 cup marinade mixture. Serves 4
Make-It-Yours Burgers
Create all kinds of burgers, from the straightforward to the exotic and grill until your heart’s content. If you don’t have a grill I’ve included oven instructions below.
Basic Ingredients (Serves 4)
Meat
Liquid (Optional)
Seasoning
1/3 to 1/2 Cup Stuffing (Optional)
Bread
Spread And/Or Toppers (Optional)
Meat (Choose One or Combine)
1 1/2 Pounds Ground Beef
1 1/2 Pounds Ground Pork
1 1/2 Pounds Ground Lamb
1 1/2 Pounds Ground Veal
1 Pound Ground Beef Plus 8 Ounces Ground Italian Sausage
1 1/2 Pounds Ground Salmon
1 1/2 Pounds Ground Turkey (Use a Liquid; Brush Turkey Burgers
Lightly With Vegetable Oil Before Grilling; Cook Turkey Burgers to 165º F)
1 1/2 Pounds Ground Chicken (Cook Same As Turkey)
Liquid (Choose One or Combine)
2 Tablespoons Apricot Preserves (Chop Large Pieces)
2 Tablespoons Barbecue Sauce
2 Tablespoons Chutney (Chop Large Pieces)
1 Lightly Beaten Egg
1 Lightly Beaten Egg White
2 Tablespoons Milk
2 Tablespoons Steak Sauce
Seasoning (Choose One or Combine)
1/2 Teaspoon Dried Basil
1 Teaspoon Chili Powder
2 Cloves Minced Garlic
2 Tablespoons Finely Chopped Onion
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Teaspoon Steak Seasoning
2 Teaspoons Worcestershire Sauce
2 Teaspoons Soy Sauce
Stuffing (Choose One or Combine)
Cooked Crisp Crumbled Bacon
Crumbled Feta Cheese
Crumbled Blue Cheese
Shredded Provolone
Shredded Mozzarella
Shredded Smoked Cheddar
Shredded Cheddar
Shredded Monterey Jack
Cooked Sliced Fresh Mushrooms
Chopped Roasted Red Sweet Peppers
Bread (Choose One)
4 Split Kaiser Rolls
4 Split Onion Rolls
4 White Hamburger Buns
4 Whole Wheat Hamburger Buns
2 White or Whole Wheat Pita Bread Rounds – Halved
4 Split Brioche Buns
4 Split Port Muffins
4 Split English Muffins
Spread (Choose One or Combine)
Mayonnaise
Ketchup
Yellow Mustard
Dijon Mustard
Basil Pesto
Barbecue Sauce
The Possibilities Are Endless!
Toppers
Cheese Slices
Tomato Slices
Onion Slices
Caramelized Onions
Pickle Slices
Cooked Bacon
Roasted Peppers
Fresh Basil Leaves
Spinach Leaves
Lettuce Leaves
Avocado
The Possibilities Are Endless!
Combine meat, liquid and seasoning in a large size bowl. Mix well. Shape the meat mixture into four 3/4 inch patties. To stuff them, divide the mixture into eight portions and shape them into 1/4 inch thick patties. Place the stuffing on the centers of the four patties. Top with the remaining patties. Pinch the edges to seal.
For a charcoal grill, grill the stuffed or unstuffed patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160º F to 165º F). Turn only once halfway through grilling. If you’re using a gas grill then preheat your grill. Reduce the heat to medium and place the patties on the grill rack over the heat. Cover and grill as directed.
Serve the burgers on bread with spread and toppers. Makes 4 burgers.
If you don’t have a grill or would rather use your oven then broil your burgers. Preheat your broiler and place the patties on the unheated rack of a broiler pan. Broil for 3 to 4 inches from the heat for 12 to 14 minutes or until done (160º F to 165ºF). Turn only once.
Prime Rib
Prime Rib Roast or Standing Rip Roast is a cut of beef from the rib section. The entire rib section comprises ribs six through twelve of the cow, but can comprise anywhere from two to seven ribs. A slice of Prime Rib will include portions of the “eye” of the rib as well as the outer, fat marbled muscle known as the “lip” or “cap.” The traditional preparation for this roast is to rub the outside with salt and seasonings and slow roast it with dry heat. In the U.S., it is common for barbeque purists to apply smoke to the uncooked rib roast at a low heat for 2 to 3 hours before dry roasting. In England, Yorkshire Pudding is often served as a side dish with Prime Rib.
INGREDIENTS
3 1/2 Teaspoons Kosher Salt
1 1/2 Teaspoon Freshly Ground Black Pepper
3 Cloves Roasted Garlic
4 Tablespoons Softened Butter
1 Tablespoon Finely Chopped Fresh Thyme Leaves
1 Tablespoon Finely Chopped Fresh Rosemary
1 Prime Rib Roast of Beef (4 to 6 Ribs)
2 1/2 Cups Red Wine
2 1/2 Cups Beef Stock
Preheat the oven to 450° F. Place the garlic cloves in a small bowl and mash with the back of a fork until mostly smooth. Add softened butter, 1 teaspoon kosher salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat the mixture evenly over the top and sides of the roast. Season the roast all over with the remaining 2 1/2 teaspoons kosher salt and 1 teaspoon pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350° F and continue to roast to the desired degree of doneness. Roast 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 10 minutes before carving.
To make the au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup of the red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook for 5 minutes until the wine is reduced by half. Strain the sauce through a sieve to remove the solids before serving. Degrease if necessary. Servings 4 to 8 depending on how hungry you are!
Steaks With Cherry Tomatoes
This recipe calls for a grill pan! No ifs, ands or buts about it.
INGREDIENTS
1 Tablespoon Olive Oil
Meat Rub
Two 1 1/2 Pound Ribeye or NY Strip Steaks
1 1/2 Cups Cherry Tomatoes
2 Tablespoons Olive Oil
2 Teaspoons Red Wine Vinegar
2 Sliced Shallots
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Rub both sides of your steaks with the meat rub of your choice and set aside onto a plate. Season your grill pan with 1 tablespoon of olive oil. Heat over a medium high heat until nice and hot. In a medium size bowl combine the cherry tomatoes, 2 tablespoons olive oil, red wine vinegar, kosher salt, freshly ground pepper and the sliced shallots. Place the steaks onto the grill pan and grill for 4 to 5 minutes per side for medium rare. Add the tomato mixture to the pan during the 2 minutes of cooking. Remove from the heat and transfer to a serving plate. Let the meat rest for 5 minutes. Slice and serve with the tomatoes & shallots. Serves 4
Meat Rub:
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/4 Teaspoon Paprika
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Freshly Ground Pepper
2 Teaspoons Kosher Salt
Mix all of the spices in a small size bowl. Rub onto the steak of your choice.
Corned Beef
Growing up I adored Corned Beef & Cabbage and I still do today. I don’t have a drop of Irish in me, but who cares! Everyone is Irish on Saint Patrick’s Day! You just may want to put your cardiologist on speed dial this weekend.
INGREDIENTS
1 Three Pound Corned Beef
1 Bunch Fresh Cilantro
1 1/2 Cups Orange Marmalade
1/4 Cup Dijon Mustard
1/4 Cup Brown Sugar
Cabbage, Carrots, Turnips and Potatoes (Optional)
Preheat your oven to 350º F. Put the corned beef into a large size soup pot and fill with water. Place the bunch of cilantro into a large piece of cheesecloth. Tie the cheesecloth with string and place the cilantro bundle into the water with the corned beef. This keeps the cilantro from going all over the place. Bring to a boil and then turn down the heat to low. Cover the pot with the lid halfway on the pot. Simmer for 3 1/2 hours. The corned beef should be fork tender. In a small size bowl mix together the marmalade, mustard and sugar. When the corned beef is finished cooking take it out of the pot. If you are going to save the water for cooking the root vegetables then leave the cilantro bundle in the water. In a large size glass baking pan place the corned beef and pour the marmalade mixture all over it. Make sure to coat completely. Bake, uncovered, for 30 minutes until the marmalade glaze is crisp and browned. Remove from the oven and let it rest for 15 minutes. Transfer to a serving platter and serve with the vegetables of your choice. Serves 6
Tip: If you are boiling carrots, potatoes, turnips and cabbage make sure to add the cabbage at the very end of cooking the other root vegetables. Cabbage takes a lot less time to cook and you don’t want to end up with mushy cabbage.
Chorizo
Did you know that you can make your own chorizo? Well I’ve got news for you! It’s easy to make and the payoff is big. Chorizo is simply Mexican sausage. It can be prepared and stored uncooked or cooked until you are ready to use it. Uncooked chorizo can be kept in the freezer until you are ready to use it. Tacos with chorizo filling are super tasty!
INGREDIENTS
1 Pound Ground Beef
1/2 Pound Ground Pork
2 Cloves Minced Garlic
1/2 Diced Onion
3 Tablespoons Vinegar
2 1/2 Tablespoons Chili Powder
1/2 Teaspoon Paprika
1 Teaspoon Ground Cumin
1/4 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Ground Cloves
1 Teaspoon Kosher Salt
1 Teaspoon Oregano
2 Finely Crushed Chilitepins
In a large size bowl combine the ground beef and ground pork. Mix in the minced garlic, ground cloves and onions. In a small bowl combine the vinegar, chili powder, paprika, cumin, pepper, kosher salt, oregano and crushed chilitepins. Mix well and add to the meat mixture. Blend thoroughly. Form into a roll and place into an airtight ziplock bag. Place into the fridge until ready to use. To use simply cook the desired amount of the chorizo over a medium heat until the chorizo turns a rich brown color and the meat is fully cooked. Drain and use. Makes approximately 2 pounds of chorizo.
Chilitepins are tiny hot peppers which give the chorizo its zestiness. Use only two. They go a long way. When working with chilitepins make sure to wash your hands thoroughly and avoid touching your eyes.
Naughty Naughty Nacho Bake
My Naughty Naughty Nacho Bake is easy and will be a big game day hit as well as a good weeknight meal.
INGREDIENTS
1 Pound Ground Sirloin
14 1/2 Ounces Undrained Diced Tomatoes
1/4 Cup Water
1 Tablespoon Chili Powder
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Kosher Salt
3/4 Cup Sour Cream
7 Cups Tortilla Chips
1 1/2 Cups Shredded Cheddar Cheese
1/2 Cup Sliced Olives
1 Sliced Scallion
Preheat your oven to 350º F. In a large skillet brown the ground sirloin over a medium heat. I like to use sirloin because it is a bit leaner. Remove the meat and drain the fat off and then return to the skillet. Add the tomatoes, water, chili powder, cumin and kosher salt. Cook for 15 minutes over a medium-low heat and stir occasionally. Stir in 1/4 cup of the sour cream. Remove from the heat. In a large glass baking dish (13×9 inches) place half of the tortilla chips. Layer with half of the meat mixture, shredded cheese and olives. Repeat until you have used up all of the ingredients ending with the cheese and olives. Bake for25 minutes. Remove from the oven and top with the scallions and remaining sour cream. Serve warm. Serves 4
Fresh Herbed Standing Rib Roast
This standing rib roast looks regal and tastes even better, yet it’s practically foolproof. There is no need to pre-sear or fuss with changing the temperatures. Make my Red Wine Sauce ahead of time and you have a seriously “no fuss” elegant dinner. This is a great dinner for New Year’s Eve or anytime.
INGREDIENTS
3 Tablespoon Olive Oil
1/2 Cup Duck Fat
2 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Pepper
4 Chopped Garlic Cloves
1 Large Bunch Fresh Thyme
1 Large Bunch Fresh Sage
1 Large Bunch Fresh Rosemary
7 Pound Standing Rib Roast (Bone-In & Tied)
64 Ounces Apple Cider
Preheat your oven to 350º F. Remove the rib roast from the fridge and let it stand at room temperature for 2 hours before cooking. Place the rib roast onto a rack that sits in a roasting pan. Rub the olive oil all over the roast. Place the chopped garlic, duck fat, salt and pepper on the roast. Take the fresh herbs and place on top of the roast inserted under the strings. Pour the apple cider into the bottom of the roasting pan. Place in the oven and roast, uncovered, for 1 hour and 40 minutes for rare. Make sure to occasionally baste with the apple cider & drippings. Roast 15 minutes more if you want a medium roast and another 15 minutes for well done. Remember that all ovens are not created equal and oven temperatures vary. You be the judge of when you want to take your rib roast out of the oven. Remove from the oven and allow the roast to rest for 20 minutes before carving. Remove the fresh herbs and throw them away. The roast will continue to cook when it is out of the oven. Transfer to a warmed serving platter and serve with my Red Wine Sauce. Serves 8
Jacqueline Kennedy’s Beef Stroganoff
Often, a First Lady was asked for a recipe with her name on it, usually for charity or for newspapers and magazines. Jacqueline Kennedy was set on serving only the best, especially to visiting dignitaries. Here is her recipe for Beef Stroganoff.
INGREDIENTS
2 Pounds Boneless Beef Sirloin
4 Tablespoons Butter
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
3 Tablespoons Unbleached Flour
2 Cups Beef Broth
1/2 Cup Sour Cream
3 Tablespoons Tomato Paste
1/4 Cup Grated Onions
1/4 Cup Fresh Sliced Mushrooms
Cut the beef into strips. Season the beef with the kosher salt and pepper. Cover with plastic wrap and let stand for 2 hours in a cool place. In a large size skillet, whisk the flour and 3 tablespoons of butter over a low heat until the mixture bubbles and forms a smooth paste. Slowly add the beef broth, stirring constantly until the mixture thickens. Let boil for 2 minutes. Reduce the heat and add the sour cream alternately with the tomato paste. Keep whisking. Simmer slightly for 1 minute. Do not let boil. In a separate skillet, quickly brown the beef, mushrooms and onion in the remaining 1 tablespoon butter over a medium heat. Add the contents of the meat pan to the sauce. Simmer very gently for 20 minutes. Serve over wide noodles. Serves 4
