Category Archives: Meats
Hanger Steak with Caramelized Onions, Roasted Potatoes, Gorgonzola and Red Wine Demi
- 1-2 pounds hanger steak
- Salt
- Coarse black pepper
- 1 tablespoon extra light olive oil
Generously sprinkle salt and pepper, pressing the spices down with your palm. Keep aside.
Heat a large non-stick frying pan. Add the olive oil and sear the hanger steak on each side for 3 to 4 minutes each. Take out and cover with aluminum foil and place on a cutting board. Let it sit for about 15 minutes. Slice once the meat has rested. Reheat the slices according to every ones taste right before serving.
Caramelized Onions
- 1 large yellow onion, sliced thin
- 1 tablespoon extra olive oil
- 1 teaspoon salt
- ½ teaspoon sugar
Heat a small non-stick frying pan. Add the olive oil and sliced onion and cook on a medium low heat. Add the salt and sugar. Cook for 30 minutes till the onion slices are translucent and golden brown. Keep aside.
Roasted Potatoes
- 3 to 4 medium yellow potatoes, cut into a half inch dice
- 2 tablespoons extra light olive oil
- 1 teaspoon salt
- Pepper
Heat a medium non-stick frying pan. Add the olive oil and the potatoes. Cook on a medium heat till the potatoes are cooked and golden brown- about 15 minutes. Add salt and pepper. Keep warm.
- ½ cup gorgonzola cheese, crumbled
Red Wine Demi-Glace
- ½ cup red wine
- 2 cups beef broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 shallot, minced
- Salt
- Pepper
Heat a medium frying pan and add the butter. Saute the shallots on a medium heat for 2-3 minutes. Add the flour and cook for a minute. Whisk in the wine and beef broth, making sure no lumps are formed. Bring to a boil and lower the heat to medium. Let simmer for about 1 hour, until reduced by 1/3, stirring occasionally. Keep warm.
Buttered Haricots Verts
- 1 pound trimmed French green beans
- 1 tablespoon butter
- Salt
- Pepper
Bring some salted water to a boil and blanche the beans for a minute in boiling water. Take out and add to chilled water with ice to shock the beans to stop the cooking process. Drain and pat dry.
Heat a medium frying pan and add the butter. Add the blanched green beans and sauté well for 3 to 4 minutes. Add salt and pepper and keep warm.
To assemble, place the steak slices on a plate. Add the caramelized onions and potatoes on top. Place the green beans on the side. Sprinkle gorgonzola cheese and drizzle demi-glace on top.
Corn and Tomato Salsa with Steak Quesadillas
- 2 cups grilled corn (frozen from Trader Joes)
- 1 cup cherry tomatoes, cut in half
- 1 teaspoon chipotle in adobo sauce with chopped pepper if you want it spicy
- Juice of one lime
- 1 teaspoon honey
- Salt
- 2 green onions, chopped
- ½ cup cilantro, chopped
Add the corn, tomatoes, chipotle in adobo, lime juice, honey, salt, green onions and cilantro in a medium bowl. Mix well and let sit for at least half an hour. Serve with steak quesadillas.
Steak Quesadillas
- 1 cup leftover steak pepper and onion mixture, chopped
- ½ cup avocado crema
- 1 cup shredded cheese (any kind)
- 6 corn tortillas
- 3 teaspoons extra light olive oil
Heat a non-stick pan and add one teaspoon oil. Add one tortilla and spread crema. Add a third cup of cheese and a third cup steak mixture on top of crema. Add the second tortilla on top and cook on both sides until golden brown – about 4 minutes each side on medium heat.
Serve with corn salsa and rice.
Steak with Nectarine Guacamole
A delicious play on regular guacamole…
- 2 large Porterhouse steaks (between 1½ to 2 lbs each)
- 4 garlic cloves
- ½ cup cilantro
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 3 tablespoons extra virgin olive oil
Add the garlic, cilantro, smoked paprika and salt into a mortar and pestle. Pound the mixture till the garlic and cilantro are mushy. Add the olive oil and mix well (you can process the mixture in a food processor as well). Marinate the steaks with the mixture in the fridge for 5 to 6 hours.
Grill the steaks according to desired doneness on an outdoor or indoor grill.
Nectarine Guacamole
- 2 avocados, chopped
- 1 white nectarine, chopped
- ½ cup cilantro, chopped
- 2 serrano chilies, deseeded and chopped
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- Juice of one to two limes
Mix the avocados, nectarine, cilantro, chilies, smoked paprika, salt and lime juice in a medium bowl. Serve on top of the steak.
Steak and Mushroom Tacos
Another delicious summer recipe…
- 1 pound skirt steak
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Mix the salt, smoked paprika and garlic powder together. Sprinkle all over the steak and marinate for 2 to 3 hours.
- 2 tablespoons extra virgin olive oil plus more
- 2 cup shitake mushrooms, cleaned and sliced thin
- 1 medium yellow onion, sliced
- 2 garlic cloves, sliced
- ½ cup orange juice
- 2 teaspoons chipotle in adobo sauce
- Salt
Heat a wide frying pan with the olive oil. Brown the steak on both sides on high heat. Keep aside. Cut into bit sized pieces. Add the mushrooms and add more oil if needed. Saute on medium high heat for a minute. Add the onion and garlic. Saute for 3 to 4 minutes on medium high heat, stirring constantly. Deglaze with orange juice and scrape the bottom of the pan. Add the adobo sauce. Mix well. Add the steak pieces and heat through. Serve on top of corn tortillas.
Grilled Skirt Steak
- 1 to 2 pound skirt steak
Marinade
- 4 garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- ½ cup cilantro, chopped
- Juice of one lime
- 1 tablespoon extra virgin olive oil
Add the garlic, cumin, salt and smoked paprika into a mortar and pestle. Pound and crush the garlic and spices. Add the cilantro and continue to pound smooth. Add the lime juice and olive oil. Mix well and marinate the steak in a zip lock bag for 2 to 3 hours.
Grill the steak to desired doneness. Let it rest for 15 minutes before slicing. Serve with jicama salsa and guacamole.
Bolognese Sauce with Spaghetti
I would highly recommend this recipe for bolognese sauce- it is easy to make and really delicious! The pancetta and sausage flavor it amazing.. definitely worth a try…
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tablespoons fresh rosemary
- 2 to 3 sprigs fresh thyme
- ½ cup pancetta, chopped
- 1 pound ground beef
- 2 large Italian sausage links, meat taken out of the casings
- ½ cup dry white wine
- 2 tablespoons tomato paste
- 2 cups tomato sauce
- 1 cup beef or chicken broth
- 2 cups whole milk
- Salt
- Pepper
- ½ pound spaghetti, cooked al dente
Heat a heavy saucepan with the olive oil. Add the onion, carrot, celery, rosemary and thyme. Stir and sauté on medium heat for 5 minutes. Add one teaspoon of salt. Add the pancetta and sauté on medium heat till the vegetables are soft and pancetta is crispy. Add the beef and sausage and separate vigorously with the back of a wooden spoon while stirring. Saute for 3 to 4 minutes on medium high heat. Add the white wine and scrape off all the golden brown bits from the bottom. Add the tomato paste and sauté for a minute. Add the tomato sauce, broth and milk. Bring to a boil and simmer on medium low heat with lid on for 2 hours. Stir every 15 minutes or so to check the consistency. Once the consistency is according to taste, check for seasonings and serve with spaghetti.
Spring Onion Cheese Burgers
We love, love burgers and this is a delicious one with yummy flavors of green onions and lots of herbs!
- 1 pound grass fed ground beef
- 3 green onions, chopped
- ½ cup parsley, chopped
- ¼ cup dill, chopped
- ¼ cup mint, chopped
- 1 egg, beaten
- 1 teaspoon salt
Place the herbs and green onions in a food processor. Process till smooth. Take out and transfer to a mixing bowl. Add the meat, egg and salt. Mix well and form 4 to 5 patties. Grill and top with cheese and serve on toasted buns.