1 in a blender, combine brown sugar, ketchup, vinegar, water and worcestershire sauce. season with mustard, paprika, salt, pepper and hot pepper sauce. blend until smooth.
2 footnote:
3 this will fill a 32-ounce ketchup bottle exactly. cut back on the brown sugar to make it less sweet, or add more worcestershire sauce for more 'steak sauce' appeal.
Total Time: 48 hrs 15 mins
Preparation Time: 48 hrs
Cook Time: 15 mins
Ingredients
Servings: 4
2 (2 lb) flank steaks
4 ciabatta rolls (size large enough to make sandwich)
2 cups soy sauce
1 1/4 cups vegetable oil
3/4 cup sesame oil
1/4 cup garlic, minced
3/4 cup brown sugar
1 red onion, minced
3 limes (zest and juice)
3 tablespoons red pepper flakes
3 tablespoons fresh ground black pepper
4 cups green bell peppers
4 cups red bell peppers
8 cups celery
8 cups carrots
2 cups red onions
2 cups yellow onions
6 cups green beans
4 cups cucumbers
2 cups salt
water, to cover
3 cups green olives
3 cups banana peppers
4 tablespoons garlic, minced
4 tablespoons garlic powder
2 tablespoons black pepper
2 tablespoons red pepper flakes
6 cups rice wine vinegar
2 cups vegetable oil
Recipe
1 whisk all flank steak marinade ingredients together in a large bowl. cover flank steak and marinate for 24 hours in a refrigerator.
2 to make giardiniera: julienne green bell pepper, red bell pepper, celery, carrots, red onion, yellow onion, green beans and cucumber. add salt and toss. cover with cold water and refrigerate for 24 hours. strain the vegetables and rinse well with cold water. drain and place in large bowl. add remaining ingredients and let it set for 24 hours.
3 grill flank steak to personal preference. allow to rest 10 minutes. slice thinly. place flank steak on a split ciabatta roll and top with decent amount of giardiniera.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 4
3 large poblano peppers
2 lbs sirloin shell steak
3 tablespoons extra virgin olive oil
1 large red onion, chopped
4 -5 garlic cloves, chopped
1 teaspoon smoked paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 tablespoon chili powder
1 (8 ounce) bottle dark mexican beer, such as negra modelo
1 (28 ounce) can diced fire-roasted tomatoes
1 lime, juice and zest of
Recipe
1 preheat the broiler to high and place the poblanos on a broiler pan or baking sheet. char and blacken the skins all over under the hot broiler. set the poblanos in a bowl (or plastic sealable bag); let stand for 10 to 15 minutes. when the peppers have cooled, peel off the skins, discard the seeds and cut the peppers into large bite-size pieces.
2 trim the steak and cut it into thin bite-size strips about 1 1/2 inches long and 1/4 inch thick. heat the olive oil in a stew pot over high heat. when it ripples add the beef and sear on all sides, seasoning it with salt and pepper. add the onions and garlic and reduce the heat to medium-high. cook the onions for 5 minutes, then stir in the smoked paprika, cumin, coriander and chili powder, distributing the spices well.
3 deglaze the pan with the beer, scraping up the browned bits, and cook for a minute to reduce. add the tomatoes and lime zest, then stir in the poblano peppers.
4 reduce the heat to low and simmer the chili for 15 to 20 minutes. squeeze the lime juice over the chili and turn off the heat. serve in shallow bowls garnished with a few crushed tortilla chips.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 tablespoon peanut oil
3 tablespoons unsalted butter
6 ounces beef tenderloin steaks, cut into thin strips
1/2 cup mixed vegetables, julienned (such as carrots, asparagus)
1 ounce enoki mushrooms
1/2 cup shiitake mushroom, quartered
1 tablespoon scallion, chopped
1 tablespoon ginger, chopped
1 tablespoon garlic, chopped
salt & freshly ground black pepper, to taste
1/3 cup plum wine
1/2 teaspoon ground cinnamon
2/3 cup beef broth
2 cups cooked chinese egg noodles
2 tablespoons rice wine
8 -10 endive
2 tablespoons green onions, chopped
Recipe
1 in a large skillet or wok, heat the peanut oil and 1 tablespoon butter. over high heat, add the tenderloin strips and lightly sear on all sides. remove the meat from the pan and set aside. add the vegetables, enoki and shiitake mushrooms, scallion, ginger, and garlic and cook for 3 minutes. season with salt and pepper, to taste.
2 deglaze the pan with plum wine, add the cinnamon and reduce by half. add the beef broth and continue to reduce by half. whisk in the remaining 2 tablespoons butter. add the cooked noodles, the reserved meat, and the rice wine, and just heat through. correct seasoning, to taste.
3 place the endive around the edges of a large platter. spoon the steak, noodles, and sauce in the center of the endive and garnish with chopped scallions. serve immediately.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 4
5 russet potatoes, skin on, scrubbed clean and cut into wedges
3 tablespoons unsalted butter, melted
3 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried italian seasoning
1 teaspoon mccormick mccormick's montreal brand steak seasoning
fresh ground black pepper
salt
Recipe
1 soak cut potatoes in cold water for 10 minutes. drain and pat dry with paper towel then transfer to large bowl.
2 add remaining ingredients except salt, toss well to combine.
3 meanwhile, line a large baking sheet with foil. place baking sheet in oven, preheat oven and baking sheet to 375 for 10 minutes.
4 remove preheated baking sheet from oven, pour fries onto baking sheet (being careful not to burn yourself baking sheet will be hot). arrange fries in a single layer.
5 bake for 45 minutes, raise temperature to 425 and bake for another 10 minutes until golden and crispy.
6 remove from oven and immediately sprinkle with salt (this step is optional but i highly recommend it).
7 note: you can flip the fries half way through the cooking process if you'd like. but i don't feel it's necessary, so no flipping here!
Total Time: 21 mins
Preparation Time: 10 mins
Cook Time: 11 mins
Ingredients
4 (4 ounce) sirloin steaks
1/4 cup olive oil
3 garlic cloves
1 cup light sour cream
6 tablespoons prepared horseradish, drained
1/4 cup finely chopped fresh chives
3/4 teaspoon kosher salt, divided
1/2 teaspoon fresh ground black pepper, divided
Recipe
1 remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.
2 meanwhile, combine oil and garlic in a small saucepan. warm over low heat for 2 minutes. remove from heat, and let sit for 15 minutes.
3 prepare grill.
4 whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. cover and refrigerate.
5 brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. place steaks on the grill, and cook over high heat for 4–5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. turn the steaks over, and continue grilling for 5–6 minutes or until internal temperature reaches at least 145° (medium-rare).
6 transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. serve with horseradish sauce on the side.
Total Time: 1 hr 5 mins
Preparation Time: 5 mins
Cook Time: 1 hr
Ingredients
Servings: 4
2 lbs bottom round steaks
1 chopped red onion (or yellow)
2 tablespoons garlic paste
1 bunch fresh cilantro
1 cup frozen peas
1 tablespoon aji bell pepper (panca)
1 tablespoon aji yellow paste (amarillo)
vegetable oil (or olive)
water
salt, pepper, cumin powder to taste
Recipe
1 cut the beef into hunks and season with salt, pepper, cumin powder, and garlic paste. heat a little vegetable (or olive) oil in a stainless steel soup pot and pan fry the meat. when the meat is seared, add the chopped onion, ají panca, and ají amarillo. stir until onion becomes translucent. rinse the cilantro in water and cut off the bottom few inches from the stems. chop by hand and transfer to blender. add about 1/2 to 1 cup water to the blender and reduce the fresh chopped cilantro to liquid. add liquid cilantro to soup pot, stir, lower heat and cover with lid. the meat will become tender, cooking in the liquid for at least 20 minutes. add frozen peas, stir and cook covered another 10 minutes. serve with rice.
Total Time: 55 mins
Preparation Time: 45 mins
Cook Time: 10 mins
Ingredients
Servings: 2
1 lb flank steak
1 teaspoon dry sherry
1 egg
1/4 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon cornstarch
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 tablespoon hoisin sauce
4 tablespoons dry sherry
1 teaspoon sugar
1 tablespoon sesame oil
2 tablespoons chicken stock
1/2 teaspoon cornstarch
1/4 teaspoon black pepper
1 tsb minced ginger
1/2 teaspoon minced garlic
7 scallions, cut into 1 1/2 inch pieces
2 tablespoons vegetable oil
2 cups vegetable oil
Recipe
1 freezing flank steak for 30 minutes will make it easier to slice. trim the fat from the steak, slice at an angle into 1/8-inch slices.
2 mix all marinade ingredients together. mix with sliced meat and refrigerate for 1/2 hour or as along as all day.
3 dissolve the cornstarch in the stock and then add the other sauce ingredients. set aside.
4 heat 2 cups oil in wok or other deep skillet to 350°f drain beef and fry in oil until almost done (until it loses its pink color). drain beef in colander. remove all but 2 tablespoons of oil from wok. (to be honest, i don't deep-fry the beef - i just saute it in a bit of oil).
5 over high heat, add the garlic, ginger and scallions. stir for about 15 seconds.
6 add the mixed sauce ingredients and stir for about 15 seconds until hot.
7 add meat and stir for a few seconds until reheated.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 beef bouillon cube
1/3 cup boiling water
1 teaspoon ground ginger
1 teaspoon salt
1 tablespoon sugar
1/4 cup honey
1/4 cup soy sauce
4 -6 lamb steaks
Recipe
1 marinade: in small mixing bowl, stir bouillon cube into boiling water until cube is dissolved; then add remaining ingredients, except lamb; mix well.
2 place lamb steaks in resealable 1-gallon storage or freezer bag; add marinade and seal bag.
3 refrigerate at least 2 hours up to overnight, turning meat occasionally.
4 prepare outdoor grill.
5 grill the lamb steaks 4 inches from coals, 12-15 minutes on each side or until juices run clear.
6 baste the steaks frequently with marinade while cooking.
Total Time: 1 hr 20 mins
Preparation Time: 1 hr
Cook Time: 20 mins
Ingredients
Servings: 4
700 g rump steak, cut into 1cm-thick strips
3 garlic cloves, crushed
1 1/2 teaspoons dried herbs
2 1/2 tablespoons olive oil
8 about 600g chat potatoes
1 1/2 tablespoons lemon juice
1 teaspoon dijon mustard
1 pinch caster sugar
1 red capsicum, deseeded, diced
1/2 red onion, diced
80 g baby rocket
Recipe
1 soak skewers in a shallow dish of cold water for 30 minutes. drain.
2 place beef into a bowl with garlic, herbs and 1 tablespoon of oil. toss to coat. thread onto skewers. place onto a plate. cover. refrigerate for 1 to 2 hours, if time permits.
3 meanwhile, cook potatoes in a saucepan of boiling salted water for 15 minutes or until just tender. drain. thickly slice.
4 combine lemon juice, mustard, sugar, remaining 1 1/2 tablespoons oil, and salt and pepper in a screw-top jar. shake well. place potatoes into a bowl with capsicum, onion, rocket and dressing. toss to combine.
5 preheat a barbecue grill on high heat until hot. reduce heat to medium. cook skewers, turning, for 4 minutes for medium.
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
Servings: 6
2 lbs beef flank steak, fat trimmed
1/2 cup soy sauce
1/4 cup olive oil
1/4 cup firmly packed brown sugar
1/4 cup minced green onion
3 tablespoons sesame seeds
2 garlic cloves, peeled and crushed
1/2 teaspoon pepper
1/2 teaspoon ground ginger
Recipe
1 rinse flank steak and pat dry; in a 1-gallon zip lock bag or large bowl, mix the soy sauce, olive oil, brown sugar, green onions, sesame seeds, garlic, pepper, and ginger; add the steak, seal bag or cover bowl tightly, and chill, turning occasionally, at least 4 hours or up to 2 days.
2 lift steak from the bag and let drain briefly.
3 place meat on a grill over a solid bed of medium-hot coals or medium-high heat on gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill.
4 cook steak, turning occasionally to brown evenly, for medium-rare, 9 to 12 minutes, (still pink in center),transfer steak to a platter and let stand 10 minutes, cut meat across grain into thin slanting slices,.
Total Time: 3 hrs 15 mins
Preparation Time: 3 hrs
Cook Time: 15 mins
Ingredients
Servings: 4
4 flour tortillas
2 tablespoons butter
3 tablespoons olive oil, divided
1/2 cup boneless skinless chicken breast, cut in thin strips
1/2 cup broccoli slaw mix
1/8 cup cilantro leaf
1/4 cup green onion
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon diced jalapeno
3 ounces laughing cow cheese, 4 wedges
1/2 cup mozzarella cheese
1 cup black beans, rinsed and drained well
1/4 cup cilantro
1 cucumber, diced
3 jalapenos, diced
5 roma tomatoes, diced
1/2 cup onion, diced
1 1/2 tablespoons great american land and cattle company steak and meat seasoning (see note below to order or use)
1 tablespoon onion powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon sea salt
1 tablespoon black pepper
1/2 teaspoon crushed red pepper flakes
1/2 cup sour cream
2 tomatoes, sliced
2 avocados, sliced
Recipe
1 note: order great american land and cattle company steak and meat seasoning at www.grtamerican.com.
2 cook chicken in 1 t medium hot oil about five minutes per side until juices run clear. remove from heat.
3 rinse and drain black beans. add them to a mixing bowl. add in cooked chicken.
4 dice 1/4 c cilantro, cucumber, 5 roma tomatoes, 3 jalapenos (if you like heat, leave the seeds in, if you don't like it so hot, seed the peppers first), and 1/2 c onion.
5 add to a second smaller bowl.
6 add seasonings pico de gallo mixture bowl. use great american land and cattle company seasoning or use spice blend above.
7 cover and refrigerate at least 3 hours for flavors to mix.
8 heat 2 t butter and 2 t olive oil in a large cast iron skillet.
9 mix filling ingredients together , (except for cheeses and pico de gallo)
10 spread 1 wedge laughing cow cheese on 1/2 of flour tortilla.
11 add about 1/4 of filling ingredients. spread with back of spoon.
12 add 1/8 c mozzarella cheese on top.
13 add salt and pepper to taste.
14 fold one side over to form a semi-circle.
15 cook in hot oil about 5 minutes per side until lightly browned (be careful when flipping the quesadilla over--use one spatula to flip and one on top to hold the filling intact) do not burn.
16 repeat with 3 remaining tortillas.
17 remove from pan and slice in 4 wedges each.
18 serve with tomato slices, avocado slices and sour cream.
1 small head romaine lettuce, torn into bite-size pieces (or a bag of pre-washed and chopped romaine)
1/2 cup orange juice
2 teaspoons a.1. original sauce
1 teaspoon lemon juice
1 teaspoon dried dill
1/4 teaspoon celery salt
1/2 cup good quality olive oil
2 small oranges, peeled and separated into segments or 1 (11 ounce) can mandarin oranges, drained
1/2 cup pecan halves, toasted
1/4 cup crumbled feta cheese
Recipe
1 place lettuce in a large salad bowl. in a small bowl, combine orange juice, steak sauce, lemon juice and seasonings; mix well.
2 gradually add oil, whisking constantly. pour 1/2 cup of the dressing over lettuce; toss to coat. add oranges, nuts and cheese; gently toss. serve remaining dressing on the side, for those who want to add more salad dressing.
Total Time: 4 hrs 20 mins
Preparation Time: 4 hrs
Cook Time: 20 mins
Ingredients
16 ounces skirt steaks
1 teaspoon salt
1 teaspoon pepper
1 teaspoon red pepper flakes
1 tablespoon olive oil
1 lb oz penne pasta (sometimes i hold a cup or so back when i toss everything together, you can always use it tossed with)
3/4 cup sun-dried tomato packed in oil, chopped
1 1/2 cups english seedless cucumbers, cut in half lengthwise and thin sliced
1 medium red onion, cut in half and thin sliced
6 cups arugula (a mix of watercress and arugula is also very good)
1 cup beef broth
3 teaspoons olive oil
6 teaspoons soy sauce
3 tablespoons lemon juice
4 1/2 teaspoons fresh grated ginger (ground ginger just doesn't work in this dressing)
3 teaspoons dijon mustard
1 teaspoon ground black pepper
kosher salt (go easy, the broth and soy both have salt in them)
pea shoots
Recipe
1 steak -- rub or brush the steak with olive oil, salt, pepper and red pepper flakes. and let marinate 2-8 hours. the longer the better, but even 2 hours will give it a nice flavor. i marinate it right in a large baggie.
2 dressing -- mix together the olive oil, broth, soy sauce, lemon juice, ginger, dijon mustard, salt and pepper. mix well in a small measuring cup or bowl and set in the refrigerator covered in plastic wrap until ready to use.
3 pasta -- cook the pasta according to directions. drain and return to the pot and cover to keep warm.
4 steak -- now, as the pasta cooks, grill the steak. an inside grill pan works great for this, high heat lightly oiled. approximately 5 minutes per side, depending on the thickness, until golden brown and crusty and medium rare. skirt steak only takes minutes and works great for this salad, but feel free to use any of your favorite cuts of beef. let the steak rest before slicing.
5 salad -- after the steak has rested, slice while still warm, and remember to always slice against the grain, this will give you a very tender slice of steak. in a large bowl, combine the arugula, cucumbers, sun dried tomatoes, onions, and the slightly warm pasta. top with with sliced steak and toss with the dressing. i love to garnish it with pea shoots which gives a little texture and nice combination with the arugula and or watercress, but it is not necessary.
6 this is meant to be a lighter health conscious salad so it is light on sauce - but has tons of flavor. enjoy!
Total Time: 13 mins
Preparation Time: 5 mins
Cook Time: 8 mins
Ingredients
Servings: 10
7 1/2 ounces refrigerated biscuit dough
nonstick spray coating
1/4 cup pizza sauce
2/3 cup ham steak, diced
2/3 cup shredded mozzarella cheese
2/3 cup chopped green pepper
Recipe
1 spray cookie sheet with nonstick spray. separate biscuits and flatten on cookie sheet, leaving space between so edges do not touch.
2 spread 1 teaspoon pizza sauce on each biscuit. top each biscuit with 1 tablespoon of diced ham, 1 tablespoon green pepper and 1 tablespoon shredded cheese.
3 bake in a 400 oven for 8-10 minutes or until biscuits are light brown and cheese is melted.
Total Time: 1 hr 30 mins
Preparation Time: 1 hr
Cook Time: 30 mins
Ingredients
4 tablespoons balsamic vinegar
1/2 olive oil
3 teaspoons dijon mustard
1 teaspoon dried oregano
salt
ground black pepper
4 large beefsteak tomatoes (cut each into 3-4 thick slices, note, keep the extra tomato tops and bottoms, you can chop them up t)
12 slices fresh mozzarella cheese
1/2 cup parmesan cheese
1/2 italian seasoned breadcrumbs
olive oil (to drizzle over the bread crumb mixture)
1 (7 ounce) bag baby spinach
1 small red onion, cut in half and thin sliced
1 lemon, cut in half (1/2 thin slice, the other side for the juice)
Recipe
1 dressing -- in a small bowl or measuring cup, just mix the vinegar, oil, mustard, seasoning, salt and pepper. set to the side.
2 tomatoes -- in a 13x9" pan, add just a couple tablespoons of the dressing in the bottom and set your tomato slices in it. coat both sides well. just let them hang out about 1 hour. you can put in the fridge, but i just keep them out at room temperature which is just fine.
3 topping -- just mix the parmesan cheese and bread crumbs and slice your mozzarella for the topping on the tomatoes.
4 baking -- on a cookie or baking sheet line it with foil or parchment paper and lay out your marinaded tomato slices. heat the oven to 425 and bake 10 minutes on the middle shelf until soft but not over done. remove and then top with a slice of the mozzarella and then a tablespoon or so of the bread crumbs and parmesan mixture and a drizzle of olive oil. put back in the oven for about 5 minutes until the mozzarella begins to melt and the topping gets slightly brown.
5 salad -- just toss the salad in a bowl with the red onion, the juice of 1/2 lemon and some of the balsamic vinaigrette. note: depending on how much salad, you may have a little dressing left over. just keep it for later, it is a great dressing.
6 plating -- serve up the salad lightly dressed on each plate and top with a couple of the tomato slices.
7 you can easily add some pan fried pancetta or bacon to the salad mix or even fresh cucumbers or mushrooms if you want. but i love just the spinach and tomatoes. enjoy!
1 place the mustard in a mixing bowl or the bowl of an electric mixer. add the mayo and beat for 1 minute add the worcestershire sauce, steak sauce, cream, milk and a pinch of salt. beat until the mixture is well-blended and creamy. if you'd like a little more mustard flavor, whisk in about 1/2 tsp more dry mustard until well-blended. chill the sauce, covered, until ready to serve.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 2
zest from 1 orange, chopped finely
1 orange, juice of
1/4 cup soy sauce
1/4 cup seasoned rice wine vinegar
1 tablespoon honey
1 tablespoon sesame oil
2 teaspoons fresh ginger, grated
5 garlic cloves, chopped
2 -4 teaspoons sriracha chili sauce (i used 2 1/2)
1 lb flank steak
green onion, diced for garnish
Recipe
1 combine all ingredients in a large zip lock bag and marinate in the refrigerator for 4-6 hours.
2 grill your flank steak to your liking. let the meat rest for 5 minutes before slicing into thin slices against the grain. boil the remaining marinade for 5-7 minutes until thickened. drizzle sauce over the sliced meat. enjoy.
1 leaf romaine lettuce, to cover plate or bowl of choice
Recipe
1 .you take th tuna or tuna steaks and grill them until they are almost done then take off the grill and set aside. then take the crab and grill whole until it is almost done take and pull meat out and set aside with the tuna steaks. take shrimp and put on grilling sticks and let grill until they are almost done.after they are almost done put along side tuna steaks and crab meat.
2 after all the meat is cooked take the tuna steaks and cut them up into the size you desire them to be. take shrimp outta shell and cut off the tail if you don't like it.
3 put all of the meat in a mixing bowl. take a small bowl and put mayomnaise, mustard, salt, and pepper. mix well. after that cut up all your vegatables and fruit and put in bowl with meat.
4 take lettuce and put in the bottom of the bowl or plate for show. add nuts, and relish with veggies and meat. mix withyour hands well. pour in your bowl (make sure your lettuce is on the bottom). after your salad is mixed pour on lemon juice. it helps finish cooking seafood and keeps veggies and fruits from browning. after all of that is done let it sit in refrigrator for 10 to 30 minutes. then serve and enjoy.=).
Total Time: 24 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 24 hrs
Ingredients
Servings: 4
1 1/2 lbs flank steaks
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, crushed
1/2 cup shredded mozzarella cheese
1/3 cup scallion, sliced
1/4 cup roasted red pepper, cut into thin strips
salt & freshly ground black pepper
Recipe
1 preheat oven to 450 degrees with rack in center. between two sheets of plastic wrap, pound steak to 1/2 inch thickness with a meat mallet or heavy skillet. using a sharp knife, score the steak on one side in a cross-hatched pattern. in a large bowl, whisk together oil, vinegar, and garlic. marinate at least 20 minutes or up to overnight.
2 remove steak from marinade. lay steak on cutting board, scored side down, with a short end facing edge of work surface. cover steak with cheese, scallions and peppers, leaving 1/2 inch border at the far short end. season with salt and pepper.
3 starting from closest side, rollup tightly. using kitchen twine, tie steak crosswise. season with salt and pepper.
4 place, seam side down in a baking dish or on a rimmed baking sheet. roast until juices run clear, 35 to 40 minutes for medium rare. let rest 10 minutes and remove string before sliceing.
Total Time: 1 hr 20 mins
Preparation Time: 30 mins
Cook Time: 50 mins
Ingredients
Servings: 4
1 lb trimmed veal or 1 lb top sirloin steak, cut 1/4 inch thick by about 4 x 6 inch square (can also use beef or veal top round, but it will be a little more tough and may require a little mor)
garlic granules
seasoning salt
salt & freshly ground black pepper
dried oregano leaves, lightly crushed,to taste
balsamic vinegar
8 ounces robiola cheese
2 bunches fresh sage, stemmed,stems reserved (preferably large leaves, if possible)
6 -8 slices prosciutto, thin (optional)
flour, seasoned with
salt & freshly ground black pepper, for dredging
4 cloves garlic, finely chopped,divided
1 medium onion, finely chopped,divided
1 pint heavy cream
1/4 cup extra virgin olive oil, for browning and sauteing
1 lb fresh mushrooms, cleaned and thinly sliced
1/2 cup dry madeira wine or 1/2 cup sherry wine
2 tablespoons flour, mixed with
4 tablespoons water, if needed to thicken (optional)
1/2 cup freshly grated stravecchio cheese or 1/2 cup parmigiano-reggiano cheese, for the sauce plus more for passing
hot cooked noodles or rice, as accompaniment
Recipe
1 **i used bosina robiola, which is a lightly aged sheep’s milk cheese from the south piedmont region of italy, that comes in about 3/4”x4"x4" squares.
2 other varieties, all from northern italy, may be made from cow, sheep or goat milk and may have a thicker round shape like a small brie or a cube shape.
3 all of the aged robiola cheeses tend to have a creamy yellow interior and have a , yellowish, or pinkish rind.
4 if you can’t find robiola, feel free to use an aged brie or camembert cheese, including part of the crust, or stracchino (ripened version of taleggio) or bel paese or fontina.
5 the flavors are fairly similar.
6 the main thing is that you want a fairly pungent cheese.
7 pound each pieces of meat between pieces of plastic wrap until about 1/8” thick, being careful not to tear it any more than necessary.
8 it helps to sprinkle the meat with a little water before placing between plastic sheets.
9 season meat fairly generously on both sides with granulated garlic, seasoned salt, black pepper, and oregano.
10 sprinkle generously with balsamic vinegar, rub in spice, and marinate at room temperature for 1/2 hour or in the refrigerator for several hours.
11 when ready to stuff meat rolls, cut chilled cheese into batons about 3/4” square and 3" long, making sure you get some of the rind with each piece, reserving any leftover cheese for the sauce.
12 wrap each piece of cheese with sage leaves, and with optional prosciuto, if desired, to minimize leaks later on.
13 place a wrapped piece of cheese on each piece of meat, and roll the meat around the cheese bundles, folding in the ends as you go.
14 tie each meat roll with kitchen string, or pin them shut with toothpicks, and dredge them lightly in seasoned flour, coating all over, and shaking off excess flour.
15 refrigerate meat rolls until ready to cook.
16 chop remaining sage leaves, and set aside.
17 coarsely chop sage stems.
18 place cream in a medium saucepan over medium heat, and add sage stems, half of the chopped garlic, and a couple tablespoons of the chopped onion.
19 bring to a boil, reduce heat, and simmer for about 20 minutes to infuse flavors.
20 add remaining robiola cheese scraps, including rind, and simmer about 5 minutes longer or until cheese has melted, strain cream mixture, pressing on solids to get out as much liquid and soft solids as possible, and set aside.
21 heat about 1/4 cup of olive oil in a large skillet over medium-high heat, saute meat rolls until well browned on all sides, and set them aside.
22 discard oil, except for about 2 tbsp, and saute remaining onions and garlic until onions are just beginning to brown around the edges.
23 add mushrooms, increase heat to high, and season to taste with salt and pepper.
24 saute until mushroom have given up their moisture, and most of the moisture has evaporated.
25 add seasoned cream, and 1/2 cup stravecchio or parmigiano-reggiano cheese, and stir until cheese is melted.
26 if desired, add flour-water mixture and bring to a boil to thicken.
27 remove string or toothpicks from meat rolls and bury them in the mushroom sauce mixture.
28 cover, and simmer until heated through.
29 to serve, slice each meat roll in 4-5 pieces, and serve alongside hot noodles or rice.
30 spoon mushrooms and sauce over meat and noodles.
31 serve with a nice vinaigrette salad and hot crusty french bread with cold butter.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 4
1 lb russet potato, sliced into 1/4-inch wedges
3 tablespoons butter, melted
2 tablespoons hot sauce
2 cups french-fried onions, finely crushed
1/2 cup parmesan cheese, grated
Recipe
1 heat the oven to 400°f place potatoes, butter, and hot sauce in large zip bag. seal the bag and toss the potatoes to get a nice, even coating.
2 mix the french-fried onions and parmesan cheese in a bowl, then add to the zip bag. coat the potatoes in crumb-cheese mixture, pressing firmly, making sure they're thoroughly and evenly coated.
3 arrange the potatoes in a single layer in a baking sheet coated with nonstick cooking spray. bake for about 25 minutes, until potatoes are tender and golden brown.
Total Time: 2 hrs 45 mins
Preparation Time: 45 mins
Cook Time: 2 hrs
Ingredients
1 breakfast steak (cut into pieces about 2-inchx6-inch) or 1 any thin steak (cut into pieces about 2-inchx6-inch)
1/2 slice bacon
1/2 teaspoon parsley
1 teaspoon parmesan cheese
1/4 teaspoon garlic, chopped
toothpick
2 tablespoons oil (for frying)
tomato sauce to cover roll
Recipe
1 lay all thin steaks out flat on cookie sheets.
2 put 1/2 slice of bacon on each steak.
3 sprinkle parsley over each steak.
4 sprinkle parmesan cheese over each steak.
5 sprinkle chopped garlic over each steak.
6 roll steak up and fasten with toothpick so steak does not unroll.
7 brown outside of steak rolls in oil in 4 to 6 quart pan.
8 after all steak rolls are browned, place back in pan.
9 cover with tomato sauce. (i usually cover the bottom of the pan with steak so i would use approximately two to three 8 ounce cans tomato sauce and a little water to make sure meat is completely covered.).
10 simmer for approximately 1-1/2 to 2 hours.
11 sauce will thicken quite a bit. make sure steak doesn't start to stick to bottom of pan.
Total Time: 2 hrs 15 mins
Preparation Time: 30 mins
Cook Time: 1 hr 45 mins
Ingredients
Servings: 4
1 1/2 lbs flank steaks
6 garlic cloves
1 1/2 cups croutons
2 tablespoons chopped italian parsley
1/2 teaspoon sea salt
2 tablespoons olive oil
kitchen string
2 tablespoons butter
italian parsley, sprigs for garnish
Recipe
1 pre-heat oven to 400º.
2 in a small sauce pan cover the garlic cloves with water and simmer until softened- about 20 minutes; add more water if necessary.
3 drain and let cool.
4 combine softened garlic, croutons, parsley, salt and olive oil a small bowl or mortar and crush ingredients till a coarse paste is formed.
5 spoon paste on top of flank steak.
6 roll steak with the grain (lengthwise) and tie approximately every 2 inches with kitchen string to hold position of roll.
7 (steak will look similar to a jelly roll with the garlic and crouton mixture inside the roll.) melt butter in skillet and sauté the steak on all sides till lightly brown.
8 place steak in oven-proof pan and bake in 400º oven for 10 minutes.
9 reduce heat to 225º and continue roasting for approximately 1 1/2 hours.
10 to serve- slice the flank steak across the grain in approximately two inch rounds, remove strings, and drizzle lightly with olive oil if desired.
1 to make the ancho puree: place the anchos in a bowl and pour the boiling water over them. let stand for at least 30 minutes. drain well, remove the seeds and stems and place in a food processor with the garlic and cilantro. process to a puree. may be made up to 2 days ahead and refrigerated, covered.
2 to make the mushroom sauce: in a large saucepan over medium heat, melt the butter and sweat the onion and garlic for about 3 minutes. raise the heat to high, add the wine and boil 10 minutes, until reduced to dry. reduce the heat to medium, add the mushrooms, cook until soft, add the stock. raise the heat to high and bring the mixture to a boil. reduce the heat to medium and simmer for 15 minutes.whisk in the ancho puree and cook for 5 minutes. add the honey and salt and pepper to taste. keep hot in a double boiler until ready to serve. may be made up to 2 days ahead and refrigerated.
3 for the steaks: preheat the oven to 300. preheat a grill to medium hot.
4 spread out the chiles on a baking sheet and roast for about 1 minute. remove the seeds and stems, place the flesh in a food processor and chop coarsely. add the coarsely ground pepper to taste. place mixture in a pie pan.
5 dredge each steak on both sides with the pepper mixture and grill until done to your liking.
6 serve each steak with some sauce spooned on top.
