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Entries in Beef (18)

Monday
Jul122010

Pecan Planked New York Strip Steak with Red Wine Compound Butter

Steak and red wine go together like brides and diamonds.  Speaking of women, this recipe was written for women by a woman who’s compiled an entire guide for women and grilling.  No more fear of the fire.  And when dinner’s ready, there are wine-pairing suggestions in the guide to go with the food.  Here is an excerpt from Elizabeth Karmel’s St. Francis’ Girls Guide to Grilling.  There’s a free download for the entire collection at the site.  Enjoy.

 

Pecan Planked New York Strip with Red Wine Compound Butter
 
PAIRING TIP: Enjoy with St. Francis Cabernet Sauvignon ─ a full-bodied Sonoma County style Cabernet Sauvignon with a rich mouthfeel, moderate tannins with flavors of black cherries, dark chocolate and spicy oak make this a delicious pairing.
 
Grilling Method: Combo/Medium Heat
Sear and Plank™ Technique
Ingredients:
  • 4 New York strip steaks or other favorite steak, about 1 ½
  • inches thick
  • 1 teaspoon kosher salt
  • 1 teaspoon whole black peppercorns, coarsely ground
  • Olive oil
  • Red Wine Compound Butter (see below)
  • Chopped parsley, optional
Special Equipment: 2 Grill Friends™ Pecan Organic Grilling Planks
Directions:
  1. Preheat gas or charcoal grill for a combination of direct and indirect grilling—the combo method. You will use both methods for the Sear and Plank™ technique.
  2. In a sink or container large enough to hold the planks, immerse the planks in water for 30 min. or longer (you may need to weigh it down). 
  3. Allow meat to come to room temperature about 20 to 30 minutes before grilling. 
  4. Just before grilling, brush both sides of the steaks with olive oil and season with salt and pepper.
  5. Place steaks directly on the cooking grates over direct heat and sear, about 2 minutes per side. Transfer steaks to soaked planks (2 per plank) and turn off the burners in the center of the cooking grate (directly under the food) for indirect grilling.  Place planks in center of grill over indirect heat and close lid. Close lid and allow steaks to cook about 6-8 minutes for medium rare; internal temperature should read 140ºF.
  6. Remove the steaks from the grill and allow to rest at least 5 minutes before serving. Top each steak with a slice of the Blue Cheese Pecan Butter and sprinkle with parsley, if desired.
 
Serves 4
   
Red Wine Compound Butter 
  • 1 shallots, minced
  • 2 tablespoons plus 3 teaspoons red wine divided
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 teaspoons minced fresh parsley
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon smooth or whole-grain Dijon mustard
  • ½ teaspoon sea salt
  • Freshly ground pepper
Directions:
  1. Make the butter 3 hours in advance.  Soak the shallots in 2 tablespoons of the wine for 30 minutes. In a medium bowl, mash or stir the butter with a fork until it is smooth and slightly fluffy.  Drain the shallots from the wine and add the wine-soaked shallots to the butter.  Mix well.  Add the parsley, Worcestershire, mustard, remaining 3 teaspoons wine, salt and pepper.  Mix together, mashing with the back of a fork to make sure all the ingredients are incorporated.  Mix well. Taste for seasoning and adjust if desired.
  2. On 2 pieces of plastic wrap or parchment, drop the butter in spoonfuls to form 2 logs.  Roll the butter in plastic wrap and smooth out to form round logs about 1 ½ inches in diameter.  Refrigerate until hard and easy to cut into pieces.  The butter will keep, tightly wrapped, in the refrigerator for up to 1 week and in the freezer for up to one month.

 

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Thursday
Mar042010

Stuffed Peppers

Stuffed Peppers. Photo: T.Thomas

Green peppers stuffed with ground meat, veggies & cheese make a complete meal, by Trevy Thomas.

This old fashioned dish is a classic for good reason.  Stuffed peppers are easy to make, hearty to eat and pretty enough to be a step above other ground beef dishes.  I was feeling terribly lazy when I made these, so I didn’t do anything fancy, but there’s a lot of room for making this recipe your own.  I think ground lamb would be good in the filling.  Had I thought ahead, I would’ve used rice, but I didn’t want to wait for it to cook, so I used Bulgur Wheat instead, which turned out surprisingly well.  Vegetarians could just use a rice, onion & mushroom filling.  This dish is pretty easy to serve both meat eaters and vegetarians alike by not adding the meat to the filling until the end.  But if you don’t want to bother, make it how you like and tell whoever doesn’t want it to cook for themselves next time.  Works like a charm.

Stuffed Peppers Recipe
Ingredients:

  • 3 peppers, Lids cut off and reserved, cleaned & seeded

Filling:

  • 1 pound ground beef (grass fed reduces calories & fat)
  • 1 egg, beaten
  • 1 small onion chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, chopped
  • Salt & pepper
  • 1 tablespoon oregano (dried)
  • 1/2 cup bulgur (or 1 cup cooked rice, but bulgur wheat can be used raw)

Topping:

  • 1 14-oz can chopped tomatoes
  • 1 tablespoon Worcestershire sauce
  • Grated cheese (Asiago, mozzarella or your favorite)
  • Feta cheese

Directions:

  1. Set peppers in a baking sheet.  
  2. Mix together filling ingredients and stuff into peppers.
  3. Mix together tomatoes, and Worcestershire sauce and pour over top of stuffed peppers.
  4. Top with grated and feta cheese to your liking.
  5. Put lids on top.
  6. Bake in 350-degree oven 1 hour.

 

Green Pepper on FoodistaGreen Pepper
AuthorTrevy Thomas | Comment1 Comment | Print ArticlePrint Article
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Sunday
Jan312010

Ropa Vieja with Mango Salsa

A Cuban dish of Flank Steak and Peppers, topped with a fruity mango salsa, by contributor, Robin Daumit.

Ropa Vieja with Mango Salsa. Photo: R. DaumitThis recipe is a great example of why I like having company in the kitchen.  After a while, all home cooks could use a boost in the creativity department.  Food ruts abound, and that’s when you need a trusted friend, neighbor or sister to pull you out of your food funk.  A bit of Cuban steak is just what the doctor ordered for this home cook who’s stuck in the snow.  Thanks, Robin!

From Robin:  “A classic Cuban dish that transports you to palm trees swaying in the sun, spicy smells coming from a Latin kitchen, and a good glass of rum on the side.

“Ropa Vieja translates as ‘old clothes’ and is so named because of the way it looks cooking in the pot. But the flavors in this dish will create lasting memories that have nothing to do with old clothes.

“This dish is traditionally served with black beans and white rice. A mango salsa on the side is a wonderfully fresh complement to the warm flavors in the meal.”

Ropa Vieja Recipe
Serves 4

Ingredients:

  • 2 lb cut of Flank Steak, cut with the grain into strips
  • 1 1/2 tablespoon olive oil
  • 4 cloves garlic pressed
  • 2 large onions chopped into small pieces
  • 4 green peppers, cored/seeded and chopped into small pieces
  • 2 jalapeno peppers, cored/seeded and chopped into small pieces
  • 1 pint of grape tomatoes sliced into quarters
  • 3 bay leaves
  • 2 teaspoons crushed cumin
  • 1 tablespoon crushed oregano
  • salt and pepper to taste
  • 1 jar of tomato sauce
  • 3/4 cup of dry Vermouth

Directions:

  1. Have these ingredients chopped and ready to cook at once. Place oil in a heated pot on high, add all ingredients but tomato sauce and vermouth and stir to give everything time at the bottom of the pot until the meat has been seared.
  2. Add tomato sauce and vermouth.
  3. Stir, bring to a simmer, cover and cook for at least 1 hour, though 2 hours is best. Remove the lid the last 30 minutes of cooking.
  4. Serve with Mango Salsa


Mango Salsa RecipeMango Salsa. Photo: R. Daumit

Ingredients:

  • 3 mangos, diced
  • 1 large red onion, diced
  • 1 cucumber, peeled seeded and diced
  • 1 jalapeno, cored seeded and diced
  • 1 red pepper, cored seeded and diced
  • handful of cilantro, washed and chopped fine
  • 1 lime, juiced
  • salt and pepper to taste

Directions:

  1. Chop all ingredients into small pieces about the same size.
  2. Squeeze in the lime, salt and pepper and toss well to blend.
  3. Best if prepared an hour before eating to marinate the flavors.
AuthorTrevy Thomas | Comment1 Comment | Print ArticlePrint Article
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Tuesday
Oct062009

Beef Stew Recipe

A quick and delicious recipe for stew made with steak, from Trevy Thomas.

Beef Stew. Photo: T. ThomasI had a pound of steak in the refrigerator, and needed to make something that could hang out overnight, quickly reheat the next day, and still be really delicious.  This steak recipe exceeded my expectations.  It has been proclaimed “The Best Stew Ever.”  It would also be a perfect thing to keep simmering on the stove while passing out Halloween treats to visiting trick-or-treaters.  The way your kitchen will smell, they might want something more than candy.

Steak Stew Recipe

  • 1 pound steak (or stew beef), cubed into 1” pieces
  • 1/2 cup all-purpose flour
  • Salt, pepper & cayenne
  • 1 tablespoon oil
  • 1 cup water (or wine)
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 green or red pepper, chopped
  • 1 tomato, chopped & salted, with juice
  • 1” piece ginger, grated
  • 3/4 cup baby Portobello mushrooms, chopped
  • 4-5 small fingerling potatoes, cubed
  • 4 cups water
  • 2 bouillon cubes (vegan are good)
  • 1 splash each: Worcestershire, soy & balsamic vinegar
  • 2 sprigs fresh thyme
  • 1/2 cup broccoli florets

 Directions:

  1. Toss steak cubes in flour that has been seasoned with a generous dose of salt, pepper and cayenne.  
  2. Heat oil in a stockpot until shimmering, then add beef.  Brown well on both sides.  Remove beef from pot and let drain on a paper towel-lined plate.  
  3. Add 1 cup water (or wine, or a mixture of both) to hot stockpot and scrape up browned bits from bottom.
  4. Add onion, garlic and peppers and cook for a few minutes.
  5. Add tomato with its juice, ginger, mushrooms and potatoes.  Stir to combine.
  6. Add water and bouillon cubes.  Stir.  Bring to boil.
  7. Add Worcestershire, soy & balsamic vinegar.  Reduce heat to low.  
  8. Return beef to pot and simmer one-half hour.
  9. Stir in broccoli and thyme during last ten minutes.  Serve with good bread.
Beef Stew on Foodista
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Wednesday
Sep022009

Homemade Burgers on the Grill

An Italian meatball-inspired hamburger recipe by Trevy Thomas.

Burger on the grill. Photo:Robbie Owen-WahlLabor Day is upon us.  As I don’t have any children running around to remind me that school has begun and fall is almost here, I tend to get surprised by the change of seasons.  But it is the end of summer here in the U.S., and we like to wave farewell with a big juicy burger in our hands.  I have been to lots of cookouts where hamburgers are made by forming a lump of ground beef into a burger shape, then tossing it directly on the grill.  No seasoning involved.  I think we can do a little better than that.  Actually, I tried to get away with that once until my mother saw what I was doing.  She took the burgers, put them in a bowl and mixed in some delicious flavor, reshaped them and handed them back to me.  Sometimes my laziness gets the best of me.  This recipe is still quite easy and leaves plenty of room for personalization.  It is also way better than plain old beef, or heaven forbid, those pre-made patties seen at the grocer.  Happy Labor Day.

Homemade Burger Recipe
Serves 2 to 4 depending on how hungry

  • 1 pound ground beef (preferably organic)
  • 1 small onion, diced
  • 3 cloves of garlic, diced
  • 1 small handful fresh parsley, chopped
  • 1/2 cup grated parmesan cheese
  • Salt and pepper to taste

Prepare grill. Mix together all ingredients (works best with hands), shape into the desired number of burgers (2 big, 3 medium, 4 small) and grill on both sides to the desired doneness, about 10 minutes per side for medium. Serve on bakery quality rolls with condiments, lettuce, tomato and sliced onion.

For a delicious change of pace, try Dave’s Lamb Burgers with Feta and Spinach.

I also really like to use salsa as a condiment for my burger.
Potato salad with green olives makes a nice accompaniment.

Barbecue Burger on Foodista

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