Posts Tagged ‘steak’

Grilled Polenta with Spicy Steak

Grilled polenta disks and spicy flank steak combines for a satisfying meal. Served with fresh avocado slices, queso fresco, salsa, cilantro and a squeeze of lime.

Grilled Plenta with Spicy Steak

Don’t close down your grill yet! Just because summer is coming to an end doesn’t mean that grill season is as well. In fact for many people fall is the prime time to grill because it’s football season. Grilling in the fall makes more sense anyway because who wants to stand over a hot grill when it’s 90 degrees outside? Good thing grilling doesn’t usually take very long. This recipe is a quick griller and even though it may not look like a lot on your plate it is surprisingly filling. The grilled polenta disks do the trick.

Then after you’ve satisfied your food cravings, check out some brain food. In case you haven’t been stalking PubMed like I have, my second paper hit the interwebs! Hopefully it’ll advance into print quicker than my first paper but the important thing is that I can change the status of that paper on my resume, at last! Having things published makes me feel like a smarty pants.

Two years ago: Peanut Butter and Chocolate Popcorn

Three years ago: Buffalo Chicken Meatball Subs
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Skirt Steak with Kale Chimichurri Sauce

Seasoned skirt streak topped with a kale chimichurri sauce. So much flavor and easy to make!

Skirt Steak with Kale Chimichurri Sauce 2x

Told you I’ve been making a lot of recipes with kale and arugula lately. I had been wanting to make chimichurri for a very long time so when I found a recipe using kale I finally sprung into action. This steak was everything I hoped it would be. Perfectly seasoned, pick in the middle and topped with an amazingly flavorful chimichurri. There was actually plenty of chimichurri leftover and have enjoyed spreading it on sandwiches and burgers. I want to try it in an omlet next. It’s my new favorite condiment!

Skirt Steak with Kale Chimichurri Sauce 3x

One year ago: Eggplant Manicotti with Creamy Pesto Filling
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Slow Cooker Beef Tacos

Slow cookers are great for the spring and summer too. Add your favorite cut of beef and transform it into tender, shredded beef for tacos. 

Slow Cooker Beef Tacos

Over the weekend I took a trip into the Smoky Mountains with some friends in an attempt to see the synchronous lightning bugs (aka lightning bug mating season). Although the cabin in which we stayed had a great view of the mountains and a hot tub, sadly there were no more lightning bugs to be seen than anywhere else in east TN. We may have been too high up or not near a big enough clearing but either way we still had a great time. I hope to return to the supposed best location for the viewing of this display later this week with my parents. I’ll try to snag a good photo or video to share, although I am certain there are plenty already on the internet if you search on Google.

As for these tacos, throw some seasoned beef into your slow cooker and then take a hike. Seriously, go walk around in nature (or at least down around your neighborhood) for a few hours and then come home to some awesome tacos served with your favorite toppings. At least that’s what I did and I certainly enjoyed myself. As an added benefit, cooking in the slow cooker does not heat up your house as much as your oven does therefore reducing your bill for central air.

One year ago: S’mores Jar Cake for One

Three years ago: Skillet Chicken with Peppers and Peanuts
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Grilled Steak with Peppers and Potatoes

Start up your grills and get ready for some steak. Paired with sweet bell peppers and red skinned potatoes makes for a great meal to be enjoyed on your patio.

Grilled Steak with Peppers and Potatoes

My mini-road trip adventure continues to Ann Arbor, MI to visit my friend Stephanie who since graduating with me from UTHSC has started a post doc here at UM. She’s trying to convince me to get a job here and manged to get her boss involved! Moving to enemy territory may not be the first thing on my list (if you don’t know college football rivalries just ignore me), but what she is working on it really cool and I would not turn down a job if they found one for me. We shall see how serious they truly are.

If you haven’t started up your grill yet this season now is the time. Whip up this steak with peppers and potatoes and enjoy it on your patio because it’s finally nice out for spring/summer. While the steak grills, you saute the bell peppers and onions. Although next time I want to wrap up the onion, peppers, and seasonings in a foul packet to be cooked on the grill. I found myself running in and out of the house to check on the steak because I am not a grill-master and was unsure how long the steak needed to cook. Thankfully the oven and grill are not terribly far apart haha.

One year ago: Oven-Fried Avocado Tacos with Cilantro Lime Creme

Two years ago: Farfalle with Zucchini and Ricotta
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Pass the Cook Book Club: Debbie Lee’s Ginger Soy Beef with Chile-Tomatoes & Peppers

Ah it feels good to be back in the swing of this on the blog. Just in time to participate in this month’s Pass the Cook Book Club. Samantha of Little Ferraro Kitchen picked the cookbook Seoultown Kitchen: Korean Pub Grub to Share with Family and Friends by Debbie Lee, for us to cook from this month. I went with the kebab recipe because even though the rest of the country is experiencing fall-like weather, it’s still short sleeve season here in Memphis.

PCBC-post-image

The original recipe used larger chunks of steak and only tomatoes, but I prefer more veggies on my kebabs so I added green bell pepper and cut up the steak a little more to even out the ratio of meat to veggie pieces. There was no need to increase the amount of marinade or seasoning, because there was plenty to go around. Speaking of seasoning, these kebabs were the most flavorful I’ve ever had. I was actually a bit worried when I dumped the full tablespoon of chile powder that it would be too much but it wasn’t at all. It went really well with some brown rice with some extra marinade (not the portion that had the raw meat in it).

Ginger Soy Beef

One year ago: Crunchy Oven-Fried Ravioli

Two years ago: Pumpkin Nutella Mini Cheesecake Bites
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Steph’s Virtual Bridal Shower: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake

Kita, from Pass the Sushi, contacted me about contributing to Steph’s (from Steph’s Bite by Bite) surprise virtual bridal shower and I definitely knew I wanted to be a part of it. Even though some of us (myself included) are already donating desserts to her dessert bar for the big wedding day, this was a fun idea to do in addition since it is after all, a surprise! Who doesn’t love surprises?

Another thing that I really liked about this idea, is that even though I am very aware that Steph is fully capable of pleasing her soon-to-be-hubby’s belly, she will now have a big new list of great date-night meal ideas to play with. I don’t know if that was the original intention behind this masterful plan, but I think it makes sense.

I decided to go all the way and do a full meal. Naturally, I created a huge mess in my kitchen making everything for this, but I drank a glass of wine in the process so it make it not seem so bad. And had another glass after cleaning up after myself. And then maybe I invited Katie over and we finished the whole bottle while watching Project Runway and being amused by my cat playing with a rubber band. Maybe… yes. Yes, I am getting sidetracked.

I prepped the potato cakes first, then let them sit for a few minutes while I prepared the flank steak. Once the steak was in the oven, I cooked up the potato cakes. The timing was just perfect and I can’t believe how well it all went together. The juicy flavorful steak was served curled up on top of the crunchy potato cakes that were super moist and heavenly. It is a fancified (I may have just made that word up) meat and taters!

As for the cheesecake, it was the logical choice for the end of this meal. With the Italian-ish feel of the steak, having a dessert with Amaretto and mascarpone just seemed right. And it is made one day in advance so the kitchen mess gets spread out between two days. But the dessert really doesn’t make much of a mess. Except maybe a mess of your diet, because I decided it needed a drizzle of Nutella on top while I was at it. Go ahead and try to tell me I was wrong.

Happy surprise virtual bridal shower, Steph!

FLANK STEAK STUFFED WITH SUNDRIED TOMATOES, GOAT CHEESE AND BASIL

Serves 2

Ingredients:

10 oz. (ish) flank steak

2 oz. goat cheese, brought to room temperature to soften

1/4 cup sundried tomatoes, drained and chopped

3 Tbsp fresh basil, chopped

Salt and pepper

1 Tbsp olive oil

Directions:

  1. Preheat the oven to 400 degrees.
  2. Butterfly the flank steak, and then pound is to flatten it slightly. Sprinkle both sides of the steak with salt and pepper.
  3. In a bowl, combine the softened goat cheese, sundried tomatoes, basil, a few grinds of pepper. Spread the mixture on top of the flank steak, and then roll it up to form a log. Secure the steak with kitchen twine or toothpicks.
  4. Heat a large, ovenproof skillet over medium heat and add the olive oil. Add the flank steak and brown it on all sides. Place the flank steak in the oven to finish cooking to your desired level of doneness (about 1o minutes for me). Place the steak under a foil tent to rest for 5-10 minutes before slicing.

SPINACH POTATO CAKES

Makes one dozen

Ingredients:

1 Tbsp unsalted butter

1 cup packed fresh spinach, stems removed

1 large egg, lightly beaten

1 large Idaho potato, boiled and mashed

1/4 cup grated Parmesan

1/4 tsp finely grated lemon zest

1/2 tsp salt

1/4 tsp ground black pepper

1 clove garlic, minced

1/4 cup dried bread crumbs

1/4 cup all-purpose flour

Panko bread crumbs

1/4 cup canola oil

Directions:

  1. Heat a large skillet over medium-high heat. Add the butter, melt, then add the spinach and cook, stirring, until wilted. Transfer to a cutting board and let cool. Squeeze the spinach dry and finely chop; place in a large bowl. Add the egg and stir until well combined. Add the mashed potatoes, Parmesan, and lemon zest, and season with more salt and pepper; stir until well combined. Stir in the bread crumbs and flour until the mixture holds together. Pat into 2-inch by 1/2-inch-thick cakes.
  2. Pour Panko bread crumb into a shallow bowl. Coat each potato cake and press down slightly to adhere. Gently shake off any excess and transfer to a plate.
  3. Heat the canola oil in a large skillet over medium-high heat until hot but not smoking. Add the cakes and cook until lightly browned, 3 to 5 minutes per side.

AMARETTO CHOCOLATE MASCARPONE CHEESECAKE BARS

Makes 9 bars

Ingredients:

1 stick unsalted butter, cold and cut into pieces

1 cup + 2 Tbsp flour, divided

1/4 cup powdered sugar

8 oz. reduced fat cream cheese, at room temperature

8 oz. mascarpone cheese, at room temperature

1 cup granulated sugar

3 Tbsp Amaretto

3 large eggs, room temperature

1/4 cup cocoa powder

1/3 cup chocolate chips (optional)

Nutella, melted

Directions:

  1. Preheat oven to 350 degrees. Line an 8″ x 8″ square pan with parchment paper, leaving an overhang, and set aside.
  2. Cut the butter into 1 cup of the flour and powdered sugar until crumbly. Press evenly  into the prepared pan. Bake for 15 minutes or until light brown.
  3. Meanwhile, beat cream cheese in large bowl until smooth. Add mascarpone and 2 Tbsp flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula.
  4. Gradually add sugar and beat until smooth. Beat in Amaretto. Add eggs 1 at a time, beating just until blended after each addition.
  5. Divide the batter in half. Add cocoa powder to one of the batters and mix until fully incorporated.
  6. Pour chocolate filling into pie shell. Carefully spoon plain Amaretto batter on top. Scatter chocolate chips if using.
  7. Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 40-50 minutes. Cool cake on rack 1 hour before refrigerating uncovered overnight. (Can be made 2 days ahead. Cover and keep refrigerated.)
  8. Before serving, lift out of the pan using the overhanging parchment paper before cutingt into 9 squares. Drizzle melted Nutella over the top is desired.

Source: Flank Steak from Elly Says Opa. Potato cakes adapted from Epicurious. Cheesecake adapted slightly from Culinary Concoctions by Peabody. Cheesecake shortbread crust from King Arthur Flour.



Grilled Steak Salad with Blue Cheese Dressing

I know it may not seem like Brent and I try to eat healthier most of the time, but we really do. We just eat smaller portions of those not-so-healthy dishes, and I take most of my baked goods into work O:-) (where my lab-mates blame me for making them fat – yet they complain when there’s nothing to snack on). But sometimes I make things which contain no pasta (shock!) and minimal cheese (gasp!). What is that green stuff anyway? You call it a sal-lad? I’ll pretend and just call it a steak sandwich without the bun.

In the end there’s no need to convince yourself to eat this, cause it’s awesome! And by marinading overnight, this was a really quick and satisfyingly tasty meal, perfect for a busy weekday.

BLUE CHEESE DRESSING:

Ingredients:

1/4 cup crumbled blue cheese

2 Tbsp reduced-fat sour cream

2 Tbsp reduced-fat mayonnaise

1/4 cup buttermilk

1 Tbsp white-wine vinegar

1 Tbsp chopped fresh parsley

1 Tbsp chopped scallions

Salt & freshly ground pepper, to taste

Directions:

  1. Whisk together blue cheese, sour cream and mayonnaise in a small bowl. Stir in buttermilk, vinegar, parsley and scallions. Season with salt and pepper.

GRILLED STEAK SALAD:

Ingredients:

2 flank steaks

1 bottle of Italian marinade

Fresh salad greens

Salt and pepper

Directions:

  1. Overnight, place the steaks into a large zip-lock bag and add the marinade. Seal and wait 12 hours or more.
  2. Preheat and clean an outdoor grill*. Place steaks on direct high heat, turning once, 4 minutes per side. Do not overcook.
  3. Remove from grill and let rest for 10 minutes to let the juices settle before slicing against the grain into very thin slices.
  4. Place the sliced meat over fresh salad greens and drizzle the blue cheese dressing over the salad. Season with salt and pepper.

*I used a George Foreman instead.

Source: Steak from Victory or Death. Blue Cheese Dressing from Eating Well.

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