This recipe puts a tasty spin on regular beef kebobs. I like to prepare this while making dinner the previous night – throw the beef into a bowl with the marinade, chunk the veggies so the next night all I do is thread the skewers, start the grill and make a pot of rice – EASY and yummy!!
• 1 1/2 to 2 pounds boneless beef sirloin; beef kebob meat or chunked top round
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• 2 Chunked Red Peppers 16 chunks total
• 2 Chunked Green Peppers 16
• 2 Chunked Onions
Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours or up to two days.
Cut the peppers and onions into chunks that will thread onto the skewers. This can also be done a day or two ahead of time.
Preheat the grill to medium-high heat. Thread the meat onto the skewers and alternate with onion and red and green peppers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
Chimichurri Marinade and Sauce for Flank Steak:
This recipe adds bold and fresh flavors to steak and it’s quick and easy to put together! I like to make it a day ahead and let the steak marinate overnight.
The steak is delicious served with mashed white sweet potatoes, and the extra sauce is also great drizzled over grilled vegetables (like asparagus or green beans).
For 2 pounds of flank (or other) steak
- 1 cup flat leaf parsley
- 1 cup baby arugula
- 2 cloves of garlic
- 1/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- salt & pepper to taste
Combine all the ingredients except olive oil in a food processor, and process (pulsing and pausing to scrape down the sides of the bowl) until the mixture is finely chopped. Slowly add the olive oil.
Set aside half of the chimichurri sauce and refrigerate in a covered container. Put the other half of the sauce in a ziploc bag with the steak, seal it, and massage to make sure the marinade is evenly distributed. Refrigerate steak overnight.
When ready to cook – either broil or grill steak to desired doneness. Let rest 10 minutes. Slice diagonally against the grain.
Serve steak with the sauce you set aside in the fridge. Sauce can also be used to drizzle over roasted vegetables as an accompaniment.
This rub works equally well on Beef Brisket; Beef Ribs (if you are smoking or cooking low (250 for 5 or 6 hours) and even a beef chuck roast – Make more or less rub depending on how much meat you have.
2 tablespoons kosher or coarse salt
2 teaspoons coarse black pepper (use fresh cracked pepper)
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon oregano leaves (dried)
1/2 teaspoon ground cumin
1 teaspoon granulated garlic
Mix ingredients together in bowl. Prepare meat by brushing the surface with oil before applying rub. Apply rub 2 to 4 hours before cooking. The rubbed meat can be refrigerated overnight, as this will increase the flavor slightly
• 1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 cup canned crushed tomatoes
• 1 cup water or Beef Broth
• 2 red onions, halved
• 2 garlic cloves, chopped
• 8 carrots, sliced
• 2 celery stalks, sliced
• 1 cup button mushrooms, stems removed
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Make sure the liquid mostly covers the bottom half of the meat Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices. Accompany with noodles, mashed potatoes or crusty homemade bread.
Easy to make, easy to adapt to what you have and works well with sirloin, kebab meat, beef stew meat or any beef lounging around the freezer. I know I recently talked about this – but it is an easy recipe to make and we eat it on a regular basis. DO NOT LET THE LIST of ingredients frighten you! Serve with a salad (bib lettuce, or cesaer salad are favorites) and some crusty bread – The key to tender meat is the length of time braising – make sure meat is tender before adding mushroom back in. NOTE: The fresh parsley and chives in the noodles are wonderful.
3 slices bacon, chopped (or more- I use ½ package of bacon ends here)
3 tablespoons butter, divided
1 lb small to med. white mushrooms, sliced
Salt and pepper
1 cup frozen pearl onions, defrosted and drained ( I use a frozen package)_
2 pounds lean sirloin, 1-inch thick, trimmed and cubed into 1 inch pieces OR kebab meat OR Stew beef
3 tablespoons all-purpose flour
1 cup burgundy wine or merlot or cabernet – Save the rest for dinner
1 1/2 cups beef stock
Bouquet of 3 or 4 sprigs each sage and fresh thyme, tied with kitchen string or ½ tsp dried each
Herb Egg Noodles:
12 ounces wide egg noodles, cooked to package directions
2 tablespoons unsalted butter, cut into small pieces
1/4 cup chopped fresh parsley leaves, 2 handfuls
12 blades fresh chives, snipped or finely chopped
Heat a large deep skillet with a heavy bottom and a lid over medium high heat (I use my dutch oven). Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.
Toss hot egg noodles with butter and herbs. Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.
NOTE: For thicker sauce add a bit of cornstarch ( 1-2 tsp) to a bit of hot sauce from the pan (1/4 cup) then put it back into the larger pot
Also – Longer cooking time yields more tender meat.
We eat meatloaf fairly often at home – but usually bake it in an oven with a couple of potatoes or make mashed potatos to go with it which precludes it on a night where we are all coming in after 7 pm. This CrockPot Meatloaf recipe SOLVES that problem and is delicious – pair with some homemade French fries (baked in 20 mins) and a side of corn or peas for an easy, delicious dinner.
• 3 lbs. ground beef OR 2 lbs ground beef, 1 lb ground pork
• 1 lb. sausage – remove casings
• 1/2 cup bread crumbs
• 3 eggs
• 1 packet dry powdered ranch mix (optional – I skip this if I don’t have it)
• 1/4 cup BBQ sauce plus more for topping after it is cooked
• 1/2 medium onion chopped finely (I use 1/3 cup dried onion)
• 1 tsp. salt
• 1 TBSP each: Basil, Oregano, Garlic
• In a large bowl, mix beef, sausage, bread crumbs, eggs, ranch packet, 1/4 cup of BBQ sauce, onion, salt and garlic together by hand in large bowl.
• Add to slow cooker and form into a loaf shape.
• Glaze the top of the loaf with desired amount of BBQ sauce
• Cook on LOW for 6 hours – it will then keep on warm with no problem.
• Once cooked and ready to serve, top with more BBQ sauce if needed.
• 3/4 pound flank or sirloin, sliced thinly across the grain
• 3/4 pound broccoli florets (you can add carrots and/or cauliflower for the color and flavor)
• 2 tablespoons high-heat cooking oil (I use peanut oil)
• 2 cloves garlic, very finely minced or smushed through garlic smusher
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the beef marinade
• 1 teaspoon soy sauce
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1/2 teaspoon cornstarch
• 1/8 teaspoon freshly ground black pepper
For the sauce
• 2 tablespoons oyster sauce
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1 tablespoon soy sauce
• 1/4 cup chicken broth
1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes (or until ready for supper)
2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3 Blanch the broccoli (and other veggies) : Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
Serve with rice.
By MARK BITTMAN for NYT with Kim Comments
2 ears of corn, shucked (or 1 cup frozen)
1 avocado, halved and pitted
8 radishes, trimmed
1 fairly firm mango, peeled and halved
4 limes, halved
1 large zucchini, sliced lengthwise
2 large bell peppers or poblanos, cored and halved
1 bunch scallions, trimmed
1 head romaine lettuce, outer leaves removed, but left whole
Salt and ground black pepper
1 to 1 1/4 pounds rib-eye or strip steak (about an inch thick) OR ANY Beef steak – if lower cuts simply cut into strips and marinade with a bit of oil and red wine vinegar for a day or two
8 to 12 small flour tortillas
KIM NOTE: ALTHOUGH this calls for grilling, I have used a cast iron skillet with great results – I do cut the corn off the cob first.
1.Prepare a gas or charcoal grill for direct cooking; the heat should be high on one side and medium on the other, with the rack about 4 inches from the flame. Have 2 platters handy; one so you can remove the vegetables as they begin to char, and another smaller one for the steak. Get a towel or foil ready for wrapping the tortillas.
2.Once you have the vegetables prepped, toss or rub them all with olive oil and sprinkle with salt and pepper. (You will grill even the limes for squeezing on top of everything else.) Blot the steak dry with paper towels and set aside.
3.On the hottest part of the grill, put the corn, avocado, radishes, mango and limes and char lightly, turning as necessary, for no more than 5 minutes. Start the zucchini, peppers, scallions and lettuce on the cooler side; they should be cooked until just tender and browned, 5 to 10 minutes. Transfer the vegetables to the platter as they finish cooking.
4.Season the steak with salt and pepper. Score the outer fat, if necessary. If using charcoal, consolidate the coals so that the heat is high again. Put the steak on the hot grill; cook, leaving it alone until the bottom is nicely charred and the steak releases easily, 2 to 4 minutes. Turn and cook for another 3 minutes, more or less, for medium-rare.
5.Remove steak from the grill and let it rest for at least 5 minutes. Meanwhile, cook the tortillas on the grill, turning once or twice until lightly charred and stack in a towel or foil, wrapping loosely. Prepare the vegetables for serving: Strip the corn kernels off the cob and scoop out and slice the avocado; the rest of the vegetables you can chop or slice however you like, keeping in mind that you’ll be putting them in tortillas.
6.Slice the steak crosswise, sprinkle with more salt and pepper if you like and return to the platter. Serve the steak and vegetables with the tortillas. Serve with salsa, sour cream and hot sauce on the side.
YIELD 4 servings
Meat Pies are a family favorite. I often make two at a time and freeze one for later. If I have a meal such as roast chicken or pot roast with mashed potato’s, I have learned to make LOTS of extra – both for the pies and to heat and serve later in the week. Meat pies are forgiving – I have made them with pork and beef; all beef, beef and Italian sausage, pork and Italian sausage.
1 lb Chestnut Farms Ground Beef
1 lb Chestnut Farms Ground Pork OR Italian sausage removed from casings
1 large onion, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
¼ teaspoon Nutmeg
1 dash ground allspice
Optional: 1 cup corn (frozen from last summer, from a can or even creamed corn work well)
1 recipe pastry for a 9 inch double crust
deep dish pie (Kim’s Confession: I use Pillsbury from the refrigerator section!!)
2 cups mashed potato
½ cup Cheese
• Preheat oven to 350 degrees F (175 degrees C).
• Pre-bake the pie crust according to package directions or 5 minutes for a freshly made crust
• In a skillet over medium heat, cook and stir the ground beef, ground pork , spices, worstershire sauce and onion until meat is brown.
• Add corn to skillet if desired
• Spoon meat (or meat and corn) mixture into the pie crust
• Spoon the mashed potatoes over the meat, and top with cheese.
• Bake 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
NOTE: These freeze very well.