Marinated & Grilled Flank Steak

           He is at it again, Grill Master Matt (GMM) is continuing on his BBQing journey. For me, this has been one tasty trip so far!

            This week I picked out a cut of meat I wanted to try and found the marinade recipe below via Pinterest. Through doing this, I also learned there is a difference between Flank and Skirt Steak. Yes, I know, you also thought they were the same. They are not:

Flank: sometimes labeled “London Broil”, lean and wide cut, marinating a must

Skirt: long and ultra-thin cut, cooks quickly, marinating optional

            The cooking time difference was crucial for GMM as he was reading the recipe that used Skirt Steak, not what I bought. He attempted to grill it for the recommended 3-4 minutes per side for medium rare and what we were left with was something that I swore could have moo’ed! While he mumbled a few choice words and grabbed his meat thermometer (his new bf), I wrapped up all the sides to keep warm and let him go out and continue to grill and do his thang….

            About 10-15 minutes later, after checking the internal temp of the steak, he was ready to bring it in. Thank goodness because foil can only do so much to keep stuff warm and well, I’m not going to lie, I was kind of  flippin' hungry!

            What a masterpiece he made us. I loved every forkful from the charred ends to the tender middle cuts. The marinade was key here for depth of flavor. The meat itself, although cooked expertly ;), was basic in nature. The intense spice flavor we had was one to remember. The pineapple juice permeated just enough to offer a little sweetness while the red pepper flakes and Worcestershire sauce evened everything out. When you’re making the marinade, you might think the amount of dried basil is ridiculous. I say this because I had to reread the recipe to make sure I wasn’t making Basil Flank Steak! Anywho, the amount was right so no worries my friends.

            I highly recommend this recipe to you. I’d say go with either a Flank or Skirt steak too. Watch your cooking times though and be sure to marinade overnight! In other words, grab your meat thermometer and get whisking tonight! Enjoy…

Marinated Flank Steak

Serves: 4

Slightly adapted from The Chew

OBJ: TCW be able to let Grill Master Matt take over dinner

Ingredients:

1   Flank Steak, 2 lb

1/3 Cup Soy Sauce

1/2 Cup Olive Oil

Juice of 1 Lemon

1/3 Cup Pineapple Juice

2 TBS Worcestershire Sauce

2 tsp Onion Powder

3 TBS dried Basil

1 tsp Red Pepper Flakes

2 cloves Garlic, minced

Procedures:

1. Combine everything but the steak in a large bowl using a whisk

2. Add steak and make sure the entire steak is covered. Marinate in refrigerator overnight

3. Preheat grill to medium-high

4. Season the steak generously with salt and fresh ground pepper

5. Grill the steak for 8-10 minutes per side for medium rare/medium. Use a meat thermometer to cook to your desired temperature then remove from grill and let rest for at least 10 minutes before slicing

6. Slice against the grain and enjoy

 

Steak Fajitas

 

 

                Beef: the one ingredient that always throws Hubby for a loop when he spots it in the cart. No joke, the entire cart could be filled with Twinkies, Doritos, mozzarella sticks, chicken wings- no double look there…..But you throw in a pack of beef- burgers, ground beef, tenderloins…he stops the cart, holds up the item and needs to know immediately what it’s for and when we are having it!  What is it with men and meat? HHHHmmmm…..I think I’ll leave that one for you to ponder;)

            Anywho, the man loves his red meat I guess. And you know what? I do too! Not like a lover of it, but from time to time, I do crave it, order it, buy it and make it. I think I’ll actually make it more in the summer when we’ll hopefully get a grill. Now that sounds like something I would even stop my cart for- Filet Mignons portioned perfectly for a drizzle of oil, S & P and thrown on the sizzling grill……Oh summer….

            Ah, I digress…..back to my relationship with red meat. Like I was saying, I do enjoy it. One of my favorite versions is actually this recipe: Steak Fajitas. I found this seasoning mix by a quick Google search. I adapted it for what I had on hand and it came out great. I served the fajitas just like they do at my favorite Mexican restaurant,Jose Tehas, steaming and sizzling right in the pan. We assembled our own fajitas, jazzed them up as we wanted, and enjoyed a delicious restaurant re-do! Enjoy….

 

 

Steak Fajitas

Serves: 3-4

Seasoning Mix adapted from: Food.com

OBJ: TCW be able to make a restaurant favorite of hers

Fajita Seasoning Mix:

1 tablespoon cornstarch

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon paprika

1 teaspoon sugar

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon cumin

Fajitas:

1 red bell pepper, sliced

 ½ green bell pepper, sliced

1 onion, sliced

1 lb top sirloin steak, sliced

1 ½ TBS canola oil

4 taco size tortillas

Fixings: guacamole, sour cream, shredded cheddar, salsa

Directions:

1. Combine all seasoning ingredients in a small bowl, set aside – you will need 2 TBS

2. Heat oil in large sauté pan, add peppers, onions, and  1 TBS seasoning mix, cook until veggies are soft, about 8 minutes

3. Add steak, remaining 1 TBS seasoning mix and 3 TBS water.  Cook until meat is cook through, scraping pan frequently

4. Serve with warmed tortillas, guacamole, sour cream, cheddar and salsa

 

 

Slow Cooker London Broil

             Man I need to use my slow cooker more! I don’t know why I am so stuck on not using it since every time I drag it out of the coat closet, (yes, small spaces require odd storage arrangements!) I am so deliciously pleased. The  short rib recipe I made a while ago is still one of my favs and a few weeks back I made an awesome rendition of  steak ropa vieja and now with this London Broil recipe, I think it’s time to keep the SC in a more accessible location! HHHmmmmm, no way is it taking the spot of my beloved Kitchen Aid, but perhaps that toaster could move elsewhere. J

                So with that being said, I think it is clear to see why I am bringing this recipe to you today. I thought the meat was beyond great! It became somewhat of like a brisket and fell apart in shreds when pulled apart. The gravy was everything I was hoping for, however Matt wasn’t too keen. Disclaimer: he is not a gravy-kinda-guy. In fact, he cringes over anything with a thick and creamy consistency: ketchup, mayo, aioli, etc. I’ve tried to convert him but he has remained anti-condiment man!  Anyway though, if you like gravy, you’ll love this. I would have preferred to serve this over egg noodles or fettuccine but I only had potatoes in the house. Nothing too bad about some spuds with gravy, right?!?

                And besides it being oh-so comfort like in taste, it came together in, no joke, 5-10 minutes! I have an issue with SC recipes that have you cook first and then place in the device. To me, that defeats the purpose of the slow cooker being a time-saver’s best friend.  So this recipe is exactly what I am looking for when it comes to utilizing Mr. Slow Cooker. So if you’re like me, I know you’ll keep this one handyJ Enjoy…  

Slow Cooker London Broil

Serves: 3-4

Adapted from: Allrecipes

OBJ: TCW be able to buy a cut of meat normally meant for the grill and succeed in making it indoors

Ingredients:

1 ½ lb London Broil

2 garlic cloves, minced

1 (10.5) can cream of mushroom condensed soup

½ C water

½ tsp dried parsley

½ tsp dried oregano

½ tsp salt

3 fresh basil leaves, chopped

Procedures:

1. Place the London Broil in the slow cooker

2. Add the garlic, soup, water, parsley, oregano, salt and smooth ingredients over top of meat

3. Sprinkle the basil pieces on top

4. Cook on low for 6- 7 hours

5. Serve over egg noodles, fettuccine or roasted potatoes J

Red Wine Short Ribs

Red Wine Short Ribs

From Woman's Day

OBJ: TCW finally be able to tell her mother that she used the slow cooker she bought for her 2 years ago

Ingredients:

2 Cups dry red wine, I used merlot but use what you drink

2 TBS tomato paste

1 packet (0.6oz) au jus gravy mix

½ tsp kosher salt

½ tsp pepper

1 tsp chopped fresh thyme or ½ tsp dried thyme

8 shallots, halved and quartered

8 beef short ribs (about 3 lb total)

Procedures:

1.      In a 6 quart slow cooker, whisk together the red wine, tomato paste, gravy mix, salt, pepper, and thyme

2.      Add the shallots

3.      Add the ribs, placing them meatiest side down

4.      Cover and cook until the meat is very tender, on low 8-10 hours or high 4-6 hours

5.      Turn off cooker, with a slotted spoon, transfer the ribs to a plate. Using a ladle or spoon, skim and discard the fat from sauce. Either put ribs back in slow cooker to serve and stay warm or on a platter and then spoon sauce on top.

*** First- I cooked this on high for 5 hours and it came out so amazing I couldn’t even say a word when eating! Second- I boiled water and made parpadelle pasta to serve this over, it was the perfect duo. The thick pasta noodles sopped up the sauce and paired nicely with the meat. Third- You definitely have to skim the top of the slow cooker to remove the fat, there is quite a bit of it. It will make a huge difference. Fourth and last- You will need crusty bread to dip with, enough saidJ***

Rolled Beef Tenderloin with Gouda & Garlicy Spinach

Rolled Beef Tenderloin with Gouda & Garlicy Spinach

OBJ: TCW be able to use the skills she learned in cooking class and replicate stuffed beef tenderloin for her family

Ingredients:

1 3lb beef tenderloin, cut into 2, 1.5lb pieces and butterflied

1 C shredded Gouda cheese (Fontina or Gruyere would work too)

1 bag spinach, or 2 bags of baby spinach

4 cloves of garlic, minced

½ C extra virgin olive oil, plus 2 additional TBS

Salt & Pepper (S & P)

Special note: butcher twine needed to wrap meat

Procedures:

Sauté Spinach:

1.       In a medium sized sauté pan, heat ¼ C olive oil and heat for 1 minute over medium heat. Add garlic, put heat on low and allow for garlic to soften (about 5 minutes).

2.       Add spinach, sprinkle with 1 tsp of salt and a 1 tsp of pepper, toss contents of pan, turn heat up to medium, and cover pan for about 3 minutes for spinach to wilt.

3.       Open lid, add 2 TBS more olive oil and stir to toss softened spinach. Sauté until all spinach is wilted. Take off heat and allow cooling.

Stuff, Roll, & Wrap/Tie Beef:

1.      Lay each of your pieces of beef on a cutting board suited for raw meats. One at a time, sprinkle each piece of beef with about ½ C of Gouda, it should cover beef but not mound up. Leave about an inch border around beef.

2.      One at a time, top the Gouda with ½ of the spinach garlic mix. Again, it should cover cheese, but not mound up. If you have leftover spinach, its okay, just wrap up for a later use.

3.      Starting at the bigger/longer side, tightly roll beef.

4.      Tie tightly with butcher twine and place in roasting pan. Repeat rolling and tying with other piece of beef. Cover pan with plastic wrap and foil. Let refrigerate for at least 8 hours or overnight.

Season, Oil, and Roast:

1.      Take meat out of refrigerator one hour before you intend on roasting to let it come to room temperature (you can leave it covered on counter)

2.      Preheat oven to 400 degrees

3.      Take plastic wrap and foil off pan and rub each rolled tenderloin with about 2 TBS of olive oil. Sprinkle each generously with S & P.

4.      Bake for 15 minutes at 400 degrees, then lower oven to 375 degree3 for an additional 30 minutes or until meat reaches 140 degrees on a meat thermometer.

5.      Take out of oven and allow the meat to sit for 10 minutes with meat thermometer in, tent with foil (This will bring up the internal temperature to around 145 degrees for medium beef)

6.      Slice it into rounds and serve.   

**I served this with roasted asparagus topped with Parmigiana (parmesan) cheese and Yukon gold potatoes. If you are doing this, place potatoes, cut into halves, tossed with olive oil, S & P, dried parsley, garlic and onion powder, into oven when the meat goes in. When there are 1o minutes left, toss asparagus with olive oil and S & P, place on a baking dish, cover with grated Parmigiana cheese and place in oven. All items will be ready after the meat comes out and rest for 10 minutes.