Steak with Balsamic, Port & Fig Reduction Sauce

Ingredients

2 lbs. flank steak or London Broil

Marinade:

1/2 cup olive  oil
1/3 cup soy sauce
1/4 cup red wine
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper

Reduction Sauce:

1/2 cup balsamic vinegar

1/2 cup fig preserves

1/4 cup port

salt & pepper to taste

1 -2 tablespoons cognac 

 Directions

1. In a large plastic bag, place meat and marinade ingredients.  
2. Massage marinade into meat and place bag in the refrigerator.  
3. Refrigerate at least 8 hours or overnight.
4. Prior to cooking, drain meat and pat dry.  Let it sit at room temperature at least 30 minutes prior to cooking.  This ensures a even internal temperature of the meat.  
5. Grill or cook the meat on medium high heat, searing both sides and turning several times throughout the cooking process to reach desired temperature and doneness:

Rare:120° - 125°
Medium-rare:130° - 135°
Medium:140° - 145°
Medium-well:150° - 155°
Well-done: 160° and above

 

Reduction 

1. In small saucepan, place all ingredients except cognac.  
2. Bring to boil.
3. Simmer, reducing by half.  
4. Remove from heat, adding cognac.

Serve with sauteed Portabello mushrooms and Tarragon Compound Butter.  

Perfect London Broil

This wonderful piece of meat was used recently to make  a traditional Steakhouse Dinner.  The Flank steak is sometimes labeled London Broil.  The preparation of London broil typically involves marinating the meat for several hours followed by high heat searing in an oven broiler or outdoor grill.   I would typically grill London Broil but its about 22 degrees outside and my grill is still covered with snow.  EVEN THOUGH TECHNICALLY IT IS  SPRING HERE IN MICHIGAN.  It has become our "second Winter". I actually used a cast iron skillet on the stove top this time. Cooking it stove-top, rather than in the broiler, enables you to have more direct control. After cooking, the meat is served in thin slices, cut on a horizontal diagonal across the grain. Because the muscle fibers run the entire length of this cut, the meat can be tough if not tenderized marinating and massaging. Scoring, stabbing, cutting, penetrating, or otherwise mutilating the cut before sending it into the broiler results in a tougher finished product as it allows desirable juices to run out of the meat into the pan. 

Ingredients

2 lbs. flank steak or London Broil

Marinade:

1/2 cup olive  oil
1/3 cup soy sauce
1/4 cup red wine
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper

Directions

1. In a large plastic bag, place meat and marinade ingredients.  
2. Massage marinade into meat and place bag in the refrigerator.  
3. Refrigerate at least 8 hours or overnight.
4. Prior to cooking, drain meat and pat dry.  Let it sit at room temperature at least 30 minutes prior to cooking.  This ensures a even internal temperature of the meat.  
5. Grill or cook the meat on medium high heat, searing both sides and turning several times throughout the cooking process to reach desired temperature and doneness:

Rare:120° - 125°
Medium-rare:130° - 135°
Medium:140° - 145°
Medium-well:150° - 155°
Well-done: 160° and above

BLT Steak Salad with Buttermilk Ranch

In between preparing for #marchmadnesssnacks, and making a meal for a family in our community, I had lunch.  I was super busy, but whipped up this salad with leftover steak from the previous night's dinner, leftover bacon from a quiche, and  of salad ingredients I always have on  hand.  I whipped it up in just a few minutes and it was AH-MAY-Zing.  All those flavors together made my afternoon.  I ate standing up as I cooked the rest of the afternoon.  The steak and bacon with the red onion and tomatoes popped in my mouth.  I know that all sounds corny, but it was true. Trying to keep up with a gluten free-er and cleaner way of eating has been pretty easy so far.  I have indulged a little on the dark side, but not as much as I normally would.  Read my post for day 4 as I came to a "food lovers epiphany"....

Ingredients

Romaine lettuce

Red onion

Grape tomatoes

Cooked bacon

Cooked steak

Ranch dressing

Directions

Just a few notes about salad making. 

I like to make all the ingredients uniform in size.  This makes the best "bite".  

I made rings out of thinly sliced onion, halved the tomatoes on the vertical, thinly sliced the steak and then sprinkled the bacon on top, then drizzled the ranch.  

Steakhouse Dinner

Appetizer: Almond Stuffed Dates Wrapped in Bacon

London Broil
Sauteed  Portabello Mushrooms: Recipe Pending
Compound Butter with Tarragon & Honey
Vidalia Onion Fig Sauce Reduction

Chopped Salad

Buttermilk Ranch Dressing

Brussels Sprouts

Sweet Potato Fries (frozen from SCHWAANS...kids loved them)

Read more at http://sherryscafevita.blogspot.com/2013/03/gluten-free-er-cleaner-day-3.html#YHH8zYJMe6d2QtbQ.99

Perfect Roast Beef

I have always failed in preparing a good carved roast beef.  Yes, I have made pot roast, so tender it falls off the bone.  Yes, I have made BBQ with shredded beef and pork.  Yes, I have produced tough, shoe leather- like roasts that we all choked on. I have NEVER been able to display a beautiful piece of roast beef, suitable for carving and eating with a nice side of roasted potatoes, onions and carrots.  The epitome of an American Sunday Dinner. 
I have asked people over and over how THEY do it and have tried many recipes.  Most of them have way too much  bottled or packaged seasonings with too many chemicals. Or they use soups and  sauces from a can to help them in the  process.  I wanted something more natural.   A recipe that would rely on the flavor of the beef. As I researched the web, this same recipe kept coming up.  It was on various web pages and food blogger sites. I believe this is where it originated.     Food.People.Want .
Because my blog primarily exists as a place for me to store all my favorite recipes, as well as an organization tool for my catered events, I am posting the recipe here  but giving credit to the source. When I teach my cooking class, (Cooking 101) I have a lesson on roasting.  This recipe is a great way to explain and showcase roasting as a method of cooking. 
As a side note:  My hope is that all my efforts will go to my posterity....the family that comes after me. A place where all of Mom's or Granny's or Gammy's or Great Grandma's recipes are.  
So, Mike from Food People Want...you have been included.  Thanks for your post.  Thanks for helping me on my journey to  the PERFECT  Roast Beef.   

 

INGREDIENTS

• 1 2.5 lb boneless eye-round roast, tied
  
• 2 teaspoons kosher salt or 1 teaspoon table salt
• 1 teaspoon plus one tablespoon vegetable oil
• 1 teaspoon freshly ground black pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 1/2 teaspoons crushed red pepper flakes
• 3 cloves of garlic, finely chopped to a paste
  

METHOD

1. The day before you plan to cook the roast, sprinkle the salt evenly over the meat, rolling it on your board to pick up excess salt that has failed to stick.  Wrap with plastic wrap and refridgerate overnight.
2. Place the oven rack in the middle position and preheat the oven to 250°.  Remove the roast from the refrigerator and use paper towels to dry excess moisture from the meat.  Rub all over with the teaspoon of oil before evenly sprinkling on the oregano, basil, red pepper flakes, pepper and garlic.
   
3. Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it just begins to simmer and slightly smoke.  Add the roast and sear until richly browned on all sides (including ends), 3 to 4 minutes per side.
4. Transfer the roast to a wire rack set inside a rimmed baking sheet.  Roast the meat for 1 hour and 20 minutes, or until the meat reaches 115° on a meat thermometer.
5. Turn the oven off, leaving the roast in the oven for another 30-40 minutes, or until the roast reaches an internal temperature of 130° for medium-rare or 140° for medium. Do not cook the roast past medium or the meat will be too dry.
   
6. Remove the roast from the oven to a carving board and allow to cool for at least 15 minutes.  Slice the meat as thinly as possible and serve.  
7. Chefs note:  I love roast beef with a nice creamy horseradish sauce.   

Beef Stew

Ingredients

• 2 1/2 to 3 pound sirloin steak, cubed
• 1 (750 ml) bottle Chianti wine or other dry red wine
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• Optional: 1 (4-ounce) piece pancetta, cut into 1/4-inch pieces
• 3 medium carrots, peeled and sliced into 2 inch pieces on the diagonal
• 1 stalk celery, thinly sliced
• 2 cloves garlic, peeled
• 1 small red onion, slivered
• handful of fresh button mushrooms
• 4 medium red potatoes, peeled and quartered
• 2 bay  leaves
• 1 28 ounce can of crushed tomatoes
• 4 cups beef broth

Directions

1. Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.
2. Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
3. In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. 
4. Season the meat on all sides with salt and pepper. 
5. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. 
6. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, mushrooms, celery, onion, garlic, potatoes,  and bay leaves.
7. Cook for 3 minutes. 
8. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. 
9. Return the meat to the pan and bring the liquid to a boil.
10.  Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
11. Remove bayleaves from the stew.
12. Serve with biscuits or a crusty bread.

Honey Glazed Grilled Ribeye Steak & Salad

In anticipation of summer and all the wonderful flavors that come with  it....I introduce you to one of my favorite  cuts of beef...The Rib-Eye.The Rib-Eye is cut from the roast that sits at the top of the rib primal. As a roast it is known as a standing rib roast or, more commonly, Prime Rib (though technically only if it is prime grade beef). The Rib-Eye is a boneless cut. When the bone is attached it is called a Rib Steak.

Because of excellent marbling in the meat,  this cut it is loaded with flavor and remains tender during cooking. This steak is best grilled and will remain tender up to medium, though it is still good at medium well.This is THE steak.

The Steak
Two 16-ounce rib-eye steaks
Oil
Salt and coarsely ground black pepper

1.  Heat your grill to high or preheat your broiler. Brush the steaks with oil and season liberally with salt and pepper on both sides.
2. Brush the steaks with oil and season liberally with salt and pepper on both sides. Place the steaks on the grill and grill until golden brown and slightly charred, 4-5 minutes. Turn the steaks over and continue grilling for 5-6 minutes longer for medium-rare doneness. 


3. During the last minute of cooking, liberally brush the top of the steaks with some of the chipotle-honey glaze. Remove from the grill and brush with more of the glaze. 

Let rest for 5 minutes before serving.

 

Chipotle Honey Glaze
½ cup honey
1 tablespoon chipotle puree (see below)
1 tablespoon Dijon mustard
2 tablespoons canola oil
1 teaspoon kosher salt

Whisk together the honey, chipotle puree, Dijon, oil and salt in a small bowl until combined.

Serve with mixed greens,red onion slivers,  cucumber and grape tomatoes. 

Balsamic Vinaigrette

• 1/2 cup Extra Virgin Olive Oil
• 1/4 cup Balsamic vinegar
• 1 tsp. Dijon mustard
• salt
• pepper
• sugar

Use a jar with a lid
Pour the olive oil + balsamic vinegar into the jar.
Add some salt, pepper and a tiny bit of sugar.
Add Dijon mustard.
Close the jar and shake it well - finished!
Keeps in the fridge for a couple of days.

Steak and Arugula Salad with Penne

 

My favorite way to eat in the summertime. Grill+ Meat+Veggie+Greens. Add sunshine, baseball and a good drink and I am all set.  I have since made this salad with a penne pasta added to make it a heartier meal.  The textures of the pasta with the steak and the bite of the arugula is top notch.  Serve cold. 

 Ingredients

• 1 (1-pound) New York strip steak
• 1 teaspoon herbs de Provence
• 1 garlic clove, minced
• 3/4 cup extra-virgin olive oil
• 1 pound penne pasta (optional)
• 1/4 cup balsamic vinegar
• 2 tablespoons Dijon mustard
• 1/2 teaspoon salt, plus more for steak and pasta water
• 1/2 teaspoon freshly ground black pepper, plus more for steak
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh parsley leaves
• 2 cups chopped arugula

Directions

1. Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic.
2. Heat grill to  medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. 
3. Thinly slice the steak. Set aside.
4. Meanwhile, bring a large pot of salted water to a boil over high heat. 
5. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. 
6. Drain pasta, reserving 1/4 cup of pasta water.
7. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, salt,  pepper, fresh herbs, and olive oil.
8. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. 
9. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed.

HOMEMADE Corned Beef

(picture not available yet)

When it comes to some of the basics in preparing traditional food, I love to see what Alton Brown is doing.  So...here is his recipe based on his suggestions  for HOMEMADE corned beef.  I am posting this so you don't have to buy those ones from the store that are soaked in chemicals like  phosphates and nitrates.  This is a much healthier version.  It should stay in the brine for 10 days...but I have tried 6-7 and it is tender and juicy, with all the good flavor.  

Ingredients

• 2 quarts water
• 1 cup kosher salt
• 1/2 cup brown sugar
• 2 tablespoons saltpeter
• 1 cinnamon stick, broken into several pieces
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 8 whole cloves
• 8 whole allspice berries
• 12 whole juniper berries
• 2 bay leaves, crumbled
• 1/2 teaspoon ground ginger
• 2 pounds ice
• 1 (4 to 5 pound) beef brisket, trimmed
• 1 small onion, quartered
• 1 large carrot, coarsely chopped
• 1 stalk celery, coarsely chopped

Directions: 10 days ahead of time

1. Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
2. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted.
3. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F.
4. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine.
5.  Seal and lay flat inside a container, cover and place in the refrigerator for 10 days.
6. Check daily to make sure the beef is completely submerged and stir the brine.
7. After 10 days, remove from the brine and rinse well under cool water.
8. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery
9. over with water by 1-inch. 
10. Set over high heat and bring to a boil. 
11. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender.
12. Remove from the pot and thinly slice across the grain.

Optional- Add potatoes and carrots  during last 40 minutes of cooking time and then chunks of fresh cabbage the last 15 minutes.  Serve with grainy mustard or horseradish sauce.

Beef Bourguignon

Ingredients

• 1 1/2 cups red wine
• 2 teaspoons salt divided
• 2 teaspoons freshly cracked black pepper, plus more
• 2 tablespoons Worcestershire sauce
• 2 pounds rib-eye steak, cut into 3/4-inch cubes
• 1/2 pound bacon, diced
• 3 tablespoon olive oil, if needed
• 3/4 cup carrots, diced
• 3/4 cup parsnips, peeled and diced
• 1 cup pearl onions, frozen
• 1/4 cup all-purpose flour
• 2 tablespoons minced garlic
• 3 cups beef stock
• 2 teaspoons freshly chopped thyme leaves
• 1/2 cup freshly chopped Italian parsley leaves
• 2 teaspoons freshly chopped oregano leaves
• 3 tablespoons grated Parmesan
• 1 cup store-bought fried onions

Directions

In a nonmetallic bowl, combine 3/4 cup red wine, 1 teaspoon salt, 2 teaspoons pepper and 2 tablespoons Worcestershire sauce. Add the rib-eye steak and let marinate for 30 minutes to 1 hour.

In a large saute pan, on high heat, add the bacon and cook until crisp. When crisp, remove to a paper towel lined plate, reserving the fat in the pan.

Remove the beef from the marinade, pat dry and add to the pan with the bacon fat. Cook over medium-high heat, browning the meat on all sides. Remove the meat from the pan, to a plate. Add extra oil, if necessary, to amount to 2 to 3 tablespoons of total fat in the pan. Add the carrots, parsnips, and the frozen onions. Cook until the onions are light brown, approximately 10 minutes.

Add the flour to the vegetable mixture to make a roux. When the roux begins to brown, add the garlic and cook for 2 minutes. Deglaze with the remaining red wine and stir in the beef broth. Reduce over medium heat for 10 minutes. Add the browned beef, cooked bacon, thyme, parsley and oregano. Adjust seasonings, to taste, with remaining 1 teaspoon of salt and fresh cracked pepper. Transfer to a serving dish, garnish with Parmesan and fried onions and serve immediately.

Slowcooked Beef With Root Vegetables

Directions

1 onion, chopped

4 small red potatoes, quartered

2 carrots, peeled and chopped

1 (3-pound) chuck roast

Salt and ground black pepper

3 tablespoons all-purpose flour

1 (15-ounce) can tomato sauce

2/3 cup brown sugar

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon mustard powder

1 teaspoon garlic powder

Arrange onion, potatoes, carrots, in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.

Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.

Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.