Slow-Cooker Barbecued Beef Tips

Why this recipe works:

Browning our Slow-Cooker Barbecued Beef Tips in a skillet not only improved the flavor and texture of the beef, but also created the foundation for a concentrated sauce that would become a main component of the dish. To get a grilled flavor, we needed to keep the meat away from the juices in… read more

Serves 6 to 8

Flap meat is sold in different configurations: as whole steaks, strips, and pieces. For this recipe, buy a whole steak and cut it into 2-inch pieces yourself. You'll need a metal steamer basket and five 10-inch skewers.

Ingredients

• 3 tablespoons soy sauce
• 3 tablespoons tomato paste
• 3 tablespoons dark brown sugar
• Salt and pepper
• 3 1/2 pounds beef flap meat, cut into 2-inch pieces
• 3 tablespoons vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 1 cup tomato sauce
• 1 cup ketchup
• 2 teaspoons cider vinegar
• 1 teaspoon hot sauce

Instructions

1. 1. Combine soy, tomato paste, brown sugar, and ½ teaspoon pepper in 13 by 9-inch baking dish. Pat steak dry with paper towels and thread onto skewers.
   
   2. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown 3 skewers on all sides, about 5 minutes. Transfer to baking dish with soy mixture and turn to coat. Repeat with additional 2 teaspoons oil and remaining skewers.
   
   3. Add onion, remaining oil, and ½ teaspoon salt to now-empty skillet and cook over medium heat until onions are browned, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomato sauce and ½ cup ketchup and cook, scraping up any browned bits, until very thick, 3 to 5 minutes. Transfer mixture to slow cooker.
   
   4. Set inverted metal steamer basket in slow cooker. Following photo 3, place skewers on steamer basket, scraping soy mixture over meat. Cover and cook on low until meat is tender, 5 to 6 hours (or cook on high 4 to 5 hours).
   
   5. Transfer skewers to serving dish, slide steak off skewers, and tent with foil. Pour juices into bowl, let settle, then skim fat. Transfer 2½ cups defatted juices and remaining ketchup to medium saucepan and bring to boil. Simmer over medium heat until reduced to 1½ cups, about 10 minutes. Stir in vinegar and hot sauce. Season with salt and pepper. Pour 1 cup sauce over steak tips. Serve, passing remaining sauce at table. (Steak tips can be refrigerated in airtight container for 2 days.)
   

Getting Barbecue Flavor from the Slow Cooker. Really.

To simulate the flavor of grilled steak tips in the slow cooker, you have to compensate for the juices released form the meat.

1. SEAR Brown the skewered steak tips in a skillet to intensify the flavor of both the meat and the sauce.

2. COAT Once the meat is browned, coat it with a potent wet rub.

3. ELEVATE Lay the skewers on an inverted steamer basket to keep them out of the liquid.

Chili

2 lbs Ground beef b
2 small onions diced
Lawrys
Pepper
Garlic powder
2, 15 oz cans italian tomatoes
3, 15 oz cans white beans such as cannellini or navy beans
1, 15 oz can kidney beans
2 packages generic chili mix (1 hot, 1 reg)
More chili powder to taste

Brown meat with onions. Add seasonings and cook the chili powder for a minute or so. Add the contents of all cans including all of the liquid.
Simmer for 20 minutes.

Thai-style beef salad

Stella could not get enough! I was so Tempted to mess around with this and add a bunch of things to the dressing...DONT. It was soooo good on it's own. I think it will be my new go to steak marinade. Beautifully brought out all the rich beefy flavor of the steak.

Serves 3-4

1/4 cup freshly squeezed lime juice (2-3 limes)
1 tsp dried mint or 1 tablespoon fresh
1 tablespoon soy sauce
1 tablespoon sugar
a small squirt of sriracha
3 tablespoons vegetable oil or olive oil
2 boneless rib-eye steaks, (each 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1/2 pound carrots, (3 to 4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves or 1 teaspoon dried
5 radishes sliced thinly
1 small apple, diced
1 small cucumber, diced with seeds removed
1 cup of bean sprouts (optional)
1/3 cup salted peanuts, chopped (optional) (subbed almonds and it was great)
 
Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, sriracha, and oil. Season steaks generously with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.

Grill or pan fry steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise.

Toss the cubed apple with a squeeze of lime juice to prevent browning. With a vegetable peeler, cut carrots into long ribbons, and add to cucumber, radishes, lettuce, mint and apple. Dress lightly with reserved dressing. (if using dried mint, just whisk it into the dressing). Divide salad among four shallow bowls. Top with slices of steak. Sprinkle with some dressing, bean sprouts and peanuts, if desired. Pass remaining dressing at the table.

Adapted from Everyday Foods

Tangerine Stir-Fried Beef with Onions and Snow Peas

Tangerine Stir-Fried Beef with Onions and Snow Peas
from the Episode: Let's Do Chinese


Two to 3 oranges can be substituted for the tangerines. If available, substitute 1 teaspoon toasted and ground Sichuan peppercorns for the red pepper flakes.

Serves 4 as a main dish with rice 4 tablespoons soy sauce
1 tablespoon light brown sugar plus 1 additional teaspoon
12 ounces flank steak , cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
3/4 cup tangerine juice plus 1 teaspoon grated zest from 3 to 4 tangerines
1 teaspoon toasted sesame oil
1 teaspoon cornstarch
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
1 tablespoon black bean sauce
1/4-1/2 teaspoon red pepper flakes (see note above)
2 tablespoons vegetable oil
1 large onion , halved and cut into 1/2-inch wedges
10 ounces snow peas , ends trimmed and strings removed (about 4 cups)
2 tablespoons water


See Illustrations Below: Browning Meat for Stir-Fries

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining tablespoon sugar, tangerine juice, sesame oil, and cornstarch in medium bowl. Combine tangerine zest, garlic, ginger, black bean sauce, pepper flakes, and 1 teaspoon vegetable oil in small bowl.

2. Drain beef and discard liquid. Heat 1 teaspoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon vegetable oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

3. Add remaining tablespoon vegetable oil to now-empty skillet and heat until just smoking. Add onion and cook, stirring frequently, until beginning to brown, 3 to 5 minutes. Add snow peas and continue to cook until spotty brown, about 2 minutes longer. Add water and cook until vegetables are crisp-tender, about 1 minute. Push vegetables to sides of skillet; add zest-garlic mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine zest-garlic mixture with vegetables. Return beef and any juices to skillet and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.




Step-by-Step: Browning Meat for Stir-Fries



Solution: Cooking the meat in two smaller batches allows it to brown quickly without drying out or becoming tough.
Problem: Cooking the meat in one large batch causes it to steam in its own liquid. The meat will be chewy, dry, and gray.

Teriyaki Stir-Fried Beef with Green Beans and Shiitakes

Teriyaki Stir-Fried Beef with Green Beans and Shiitakes
from the Episode: Let's Do Chinese


You can substitute 1 tablespoon white wine or sake mixed with 1 teaspoon sugar for the mirin.

Serves 4 as a main dish with rice 4 tablespoons soy sauce
2 tablespoons sugar plus an additional 1 teaspoon
12 ounces flank steak , cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
1/2 cup low-sodium chicken broth
1 tablespoon mirin
1/4 teaspoon red pepper flakes
1 teaspoon cornstarch
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
8 ounces shiitake mushrooms , wiped clean, stemmed, and cut into 1-inch pieces
12 ounces green beans , ends trimmed and halved
1/4 cup water
3 scallions , cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise


See Illustrations Below: Browning Meat for Stir-Fries

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining 2 tablespoons sugar, broth, mirin, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.

2. Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

3. Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add mushrooms and cook until beginning to brown, about 2 minutes. Add green beans and cook, stirring frequently, until spotty brown, 3 to 4 minutes. Add water and cover pan; continue to cook until green beans are crisp-tender, 2 to 3 minutes longer. Uncover skillet and push vegetables to sides to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.




Step-by-Step: Browning Meat for Stir-Fries



Solution: Cooking the meat in two smaller batches allows it to brown quickly without drying out or becoming tough.
Problem: Cooking the meat in one large batch causes it to steam in its own liquid. The meat will be chewy, dry, and gray.

Best BBQ Beef

Shredded Barbecued Beef
From the episode: Texas Beef Barbecue

If you prefer a smooth barbecue sauce, strain the sauce before tossing it with the beef in step 4. You will need a disposable aluminum roasting pan for this recipe. We like to serve this beef on white bread with plenty of pickle chips.

Serves 8 to 10.

Ingredients
Spice Rub and Beef
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cayenne pepper
1 boneless beef chuck-eye roast (5 to 6 pounds)
3 cups wood chips , soaked for 15 minutes
Barbecue Sauce
1 onion , chopped fine
4 garlic cloves , minced
1/2 teaspoon chili powder
1 1/4 cups ketchup
3/4 cup brewed coffee
1/2 cup cider vinegar
1/2 cup packed brown sugar
3 tablespoons Worcestershire sauce
1/2 teaspoon pepper

Instructions
1. For the spice rub and beef: Combine salt, pepper, and cayenne in small bowl. Following photo 1, quarter roast and remove excess fat and gristle. Rub meat all over with salt mixture and transfer to large disposable aluminum roasting pan. (Salt-rubbed meat can be wrapped tightly in plastic and refrigerated for 24 hours.)

2. Seal soaked wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light 50 coals; when covered with fine gray ash, pour in pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway, until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high and shut other burner[s] off.) Arrange roasting pan with beef on cooler side of grill and barbecue, covered, until meat is deep red and smoky, about 2 hours.


3. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Following photo 3, flip meat over, cover pan tightly with foil, and bake until fork inserted into meat can be removed with no resistance, 2 to 3 hours. Transfer meat to large bowl, tent with foil, and let rest 30 minutes. While meat rests, skim fat from accumulated juices in pan; reserve 2 tablespoons fat. Strain defatted juices; reserve 1/2 cup juice.



4. For the barbecue sauce and to finish: Combine onion and reserved fat in saucepan and cook over medium heat until onion has softened, about 10 minutes. Add garlic and chili powder and cook until fragrant, about 30 seconds. Stir in remaining ingredients and reserved meat juices and simmer until thickened, about 15 minutes. Using 2 forks, pull meat into shreds, discarding any excess fat or gristle. Toss meat with 1/2 cup barbecue sauce. Serve, passing remaining sauce at table.

Masterpiece Sliders

Yields 8 burgers and serves 3-4 people

1 lb. ground chuck (80/20)
1 batch caramelized onions
6 oz. Gorgonzola
8 Rhodes rolls baked

Divide meat into 8 portions and gently shape into thin patties slightly larger than the size of the rolls. Do not pack the meat together. Season with salt and pepper on both sides. Cook over med-high heat on a grill for 3 minutes per side. Top each burger with about 3/4 oz. gorgonzola cheese and close grill lid for about 3 additional minutes to soften cheese. Place patties on sliced rolls and top with a heaping spoonful of caramelized onions. Make more than you think you will need.

Kristan's Version of Porcupine Meatballs

Yields around 36-40 meatballs or about 12 servings.

2 lbs. 80/20 or 85/15 hamburger
3 cups rice
1 family size can plus 1 small can cream of mushroom soup
milk or about 1 cup beef broth plus 1/4 cup half and half
pepper and Lawry's to taste
1 tsp cinnamon (to taste)

Optional additions:
1 egg
*2 pieces white bread broken into small pieces soaked in 1/4 cup milk (panade)
1/4 tsp nutmeg
1/2 tsp. dried thyme
additional milk or water to thin out sauce

Traditional Recipe:
Cook rice according to package directions and remove and cool 1 1/2 cups. Mix the cooled rice into the hamburger.(To make more tender meatballs mix one egg into *panade and add to the meatball mixture) Season with salt, pepper, and cinnamon to taste. Do not overmix. Test flavor my cooking a small piece in a pan. Form into meatballs using a small cookie scoop for uniformly sized meatballs. Heat some oil a large pan on medium heat. Brown meatballs on 2 sides and remove from pan.

Pour in the soup, liquid, pepper, small dash of cinnamon, and, if you prefer, the thyme and nutmeg. Heat to a simmer and add additional milk or half and half to thin sauce to desired consistency. Add meatballs back to the pan and cover with sauce, simmer, covered, for 10-12 minutes or until the meatballs are cooked through.

Serve over the remaining rice. This freezes really well if you want to make it in large batches.

*panada; panade
[pah-NAH-duh (Sp , ), puh-NAHD (Fr. , )]
1. A thick paste made by mixing bread crumbs, flour, rice, etc. with water, milk, stock, butter or sometimes egg yolks. It's used to bind meatballs, fish cakes, FORCEMEATS and QUENELLES. 2. A sweet or savory soup made with bread crumbs and various other ingredients. It may be strained before serving

Porcupine Meatballs

Yields around 36-40 meatballs or about 12 servings.

2 lbs. 80/20 or 85/15 hamburger
3 cups rice
1 family size can plus 1 small can cream of mushroom soup
milk
pepper and Lawry's to taste
1 tsp cinnamon (to taste)


Traditional Recipe:
Cook rice according to package directions and remove and cool 1 1/2 cups. Mix the cooled rice into the hamburger. Form into meatballs using a small cookie scoop for uniformly sized meatballs. Heat some oil a large pan on medium heat. Brown meatballs on 2 sides and remove from pan.

Pour in the soup, liquid, pepper. Heat to a simmer and add additional milk or half and half to thin sauce to desired consistency. Add meatballs back to the pan and cover with sauce, simmer, covered, for 10-12 minutes or until the meatballs are cooked through.

Serve over the remaining rice. This freezes really well if you want to make it in large batches.

Skirt Steak Tacos with Roasted Poblano Rajas

These are soooooo good and easy to make. Do yourself a favor and use corn tortillas. Stack a dozen in a steamer basket lined with a heavy kitchen towel. Steam the tortillas for 1 minute then turn the heat off and let the tortillas sit with the lid on for 15 minutes. Keep the basket over the hot water to keep the tortillas warm for 30-45 minutes.

For grilled beef tacos, skirt steak is a great choice. A simple marinade of lime juice, garlic and cumin enlivens a very beefy tasting cut that’s perfect with grilled chile strips.

Makes 12 tacos, serving 4 as a light meal

3 medium white onions, sliced into 1/2-inch rounds (keep the rounds intact for easy grilling)

3 garlic cloves, peeled and roughly chopped

3 tablespoons fresh lime juice

1/2 teaspoon cumin, preferably freshly ground

Salt

1 pound skirt steak, trimmed of surface fat as well as the thin white membrane called “silver skin"

4 medium (about 9 ounces total) fresh poblano chiles

Vegetable or olive oil for brushing or spritzing the onions and meat

A small bowlful of lime wedges for serving

12 fresh, warm corn tortillas

1. Marinating the meat. In a food processor or blender, combine 1/4 of the onion, the garlic, lime juice, cumin and 1/2 teaspoon salt. Process to a smooth puree. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate 1 hour or up to 8 hours.

2. Making the grilled chile-and-onion rajas. Turn the burner(s) in the center of the grill to medium-low. Now, lay the chiles on the hottest part of the grill, and cook, turning occasionally, until the skin is blistered and blackened uniformly all over, about 5 minutes. Be careful not to char the flesh, only the skin. Remove the chiles from the grill and place in a bowl and cover with plastic wrap. Brush or spray the remaining onion slices with oil, and lay the whole rounds of onions on the grill in a cooler spot than you chose for the chiles. When they’re starting to soften and are browned, about 10 minutes, use a spatula to flip them and brown the other side. Transfer to an ovenproof serving dish and break the rings apart Rub the blackened skin off the outside of the chiles, then pull out the stems and seed pods. Rinse briefly to remove stray seeds and bits of skin. Slice into 1/4-inch strips and stir into the onions. Taste the mixture and season it with salt, usually about 1/4 teaspoon. Keep warm in the oven.

3. Grilling the meat. Remove the steak from the marinade and gently shake off the excess. Oil the steak well on both sides, and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1 1/2 to 2 minutes per side for medium-rare.

4. Serving the tacos. Cut the long piece of skirt steak into 3- to 4-inch sections, then cut each section into thin strips across the grain (that is, in line with the full length of the skirt steak). Mix with the chiles and onions, season with a little salt and set on the table, along with the lime wedges and hot tortillas, for your guests to make into soft tacos.


Working Ahead: Thin steaks like skirt, taste best with a shorter tour in the marinade–1 to 8 hours. Leave them longer and the marinade flavor overpowers and saps the rosy color of the meat. The poblano-and-onion rajas can be made several hours ahead and left at room temperature; rewarm before serving. The steak, of course, must be grilled when you’re ready to eat.

From Mexico–One Plate at a Time by Rick Bayless (Scribner 2000).

Beef Shepherd's Pie

In honor of St. Patrick's day......

* 2 tablespoons extra-virgin olive oil
* 3 tablespoons unsalted butter
* 1 medium onion, diced
* 3 medium carrots, peeled and sliced
* 1 rib celery, sliced
* 1/2 pound cremini mushrooms, quartered
* 2 cloves garlic, minced
* 1 tablespoon kosher salt
* 3/4 teaspoon dried oregano
* 3 tablespoons tomato paste
* 1 pound ground beef
* 1/4 cup canned low sodium beef broth
* 1/2 teaspoon Worcestershire sauce
* Freshly ground black pepper
* 4 cups Mashed Potatoes, recipe follows
* 1/4 cup grated Parmesan, optional
* Preheat oven to 375 degrees F.

Directions

Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes.

Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving.

Copyright 2005 Television Food Network, G.P. All rights reserved.
Mashed Potatoes:

1 1/2 pounds russet potatoes, peeled quartered

2 teaspoons kosher salt, plus more for seasoning

3/4 cup whole milk

6 tablespoons unsalted butter

2 tablespoons chopped fresh flat-leaf parsley

Freshly ground black pepper

Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm.

Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste.

Italian Meatballs

This recipe is adapted from Cooks Country's Meatballs with Marinara. This recipe is the only one I will ever use. Double the recipe and freeze half fora quick week night meal. The milk, bread, and the meat combination make these very moist and tender.

Onion mixture
1/8 cup olive oil
1 1/5 onions , chopped fine
4 garlic cloves, minced
1/2 tablespoon dried oregano
1/4 teaspoon red pepper flakes

Meat balls
4 slices hearty white sandwich bread
1/2 cup milk
1/2 pound sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
1/8 teaspoon all spice
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
2 1/2 pounds ground beef chuck (85 percent lean)


Adjust oven rack to upper-middle position and heat oven to 475 degrees. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer onion mixture to large bowl and set aside to cool.

Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash with a potato masher to combine. Add beef and knead with hands until well combined - do not overmix. Form mixture into 2 1/2-inch meatballs (palm sized - you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.

Simmer for 15 minutes in your favorite marinara sauce.

Steak Lovers Steak

1-2 t. dried rosemary
3 garlic cloves (smashed and peeled)
1/2 t. coarse sea salt
1 t. whole pepper corns
1 gorgeous steak (1 inch thick rib-eye is my favorite)

Mash first 4 ingredients in a mortar and pestle. The sea salt helps break everything down into a paste. Rub paste all over the steak. Front and back and sides. Remember to flavor the fat. Let sit and marinade for 30 min or up to 4 hours. Rub paste off of steak (remember garlic burns).Season steak with salt and pepper, rub olive oil onto steak, and sear on a very hot grill or under the broiler. Enjoy with a loaded baked potato and a simple salad or green beans.

Kristan’s Meatloaf

2 Tbls. balsamic vinegar
1 Tbls. worschestershire
1 t. dijon mustard
2-3 cloves minced garlic
½ C. shredded parmesan
1 t. salt
10-12 grinds of pepper
1 T. Italian Seasoning
2-3 T. chopped parsley
2.5 lbs of ground beef
2 eggs
¼ to ½ C. Italian bread crumbs
1 onion diced
1 T. butter
1 T. olive oil

Sauté onion in butter and olive oil for 5-6 minutes or until soft and translucent. Set aside to cool. Lightly beat eggs. Add first 8 ingredients to the eggs. Mix until combined. Put meat in a large mixing bowl. Pour egg mixture and onions over meat. Mix with hands until just combined. Sprinkle in bread crumbs gradually until mixture is no longer wet, but still moist. Just mix to combine. Do not overwork or the meatloaf will be tough. Pour mixture into a loaf pan or free form onto a cookie sheet.

Optional Topping:
½ C. ketchup
¼ C. balsamic vinegar
Pinch of red pepper flakes

Mix ingredients in a bowl to combine and pour or brush over meat loaf before baking. Bake at 375 degrees for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing. (use a meat thermometer to test doneness)

Pepper Steak

2 california chiles
1 poblano
1 jalepeno
¼ beef stock
½ cream
¼ c bourbon
Roast chilies in the oven at 450 until blackened. Rotate every few minutes. Place them in a bowl covered with plastic wrap and let sit for 5 minutes. Peel skin off and remove seeds from chilies. Slice into thin strips. Bring beef stock, cream, and bourbon to a boil in a sauce pan. Cook and reduce for 2-3 minutes. Season with S&P, add chilies, and pour sauce over your favorite grilled steak.