Posts tagged beef

Chicken-Fried Steak & Gravy

Chicken Fried Steak

Recipe: Chicken-Fried Steak & Gravy

Can you really make a chicken-fried steak that isn’t loaded with saturated fat and salt? Absolutely. We skip the deep frying, but with rich country gravy as consolation, you won’t miss it. Our pan-fried, crispy cube steak has less than one-third of the fat and about 80 percent less sodium.

Ingredients

  • 1/4 cup all-purpose flour
  • 2 large egg whites, lightly beaten
  • 1/4 cup cornmeal
  • 1/4 cup whole-wheat flour
  • 1/4 cup plus 1 tablespoon cornstarch, divided
  • 1 teaspoon paprika
  • 1 pound cube steak, cut into 4 portions
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons canola oil, divided
  • 1 14-ounce can reduced-sodium beef broth
  • 1 tablespoon water
  • 1/4 cup half-and-half

Instructions

  1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.
  2. Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.
  4. Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.

Cooking time (duration): 35 min

Number of servings (yield): 4

Inspired By: Chicken-Fried Steak & Gravy
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Mike’s Fajitas

Fajitas

Recipe: Mike’s Fajitas

Ingredients

  • 1 1/2 – 2 lbs steak (see note)
  • flour tortillas
  • 1/2 green bell pepper, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 tbsp olive oil

Marinade

  • 2 limes, juiced
  • 1 bottle beer
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and minced
  • 1/2 tsp salt
  • 3 tbsp olive oil
  • 1 tbsp fresh cilantro, chopped (or 1 tsp dried)
  • 1 tbsp fresh oregano. chopped (or 1 tsp dried)
  • 1 tsp ground cumin
  • 2 tsp chili powder

Suggested Toppings

  • guacamole
  • salsa
  • shredded cheddar cheese
  • sour cream

Instructions

  1. Mix all of the ingredients for the marinade together and marinate steak for 8 hours or overnight.
  2. Preheat grill on high for 10 minutes.
  3. Cook steak 2 to 4 minutes per side, depending on thickness, until desired doneness.
  4. Let the steak rest while cooking the peppers and onions in a non-stick skillet with the olive oil. Cook the peppers and onion about 5 minutes or until tender.
  5. Server immediately.

Personal Notes

About the steak: Traditionally skirt steak is used for fajitas. However, due to the popularity of fajitas, skirt steak is currently very expensive. Look for a cheap and thin steak such as flank.

Quick Meal:This meal can be very fast. The night before when making the marinade, slice the peppers and onions and store in the fridge. The next day, dinner will be on the table in 15 to 20 minutes.

Cooking time (duration): 20 min

Number of servings (yield): 6

Recipe By: Michael Penza

Grilled Beef Tenderloin & Escarole

Grilled Beef Tenderloin & EscaroleRecipe: Grilled Beef Tenderloin & Escarole

Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with grilled baguette.

Ingredients

  • 1 cup grape tomatoes
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons finely shredded Parmesan cheese, divided
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh basil
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 clove garlic, minced
  • 2 large heads escarole or romaine lettuce, outermost leaves removed
  • 1 pound beef tenderloin (filet mignon) or sirloin steak, trimmed and cut into 4 steaks, 1-1 1/2 inches thick

Instructions

  1. Preheat grill to medium-high.
  2. Place tomatoes, 1 tablespoon oil, 1 tablespoon Parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender; pulse until coarsely chopped. Set aside. Combine the remaining 1 tablespoon oil and garlic in another small bowl.
  3. Leaving the root ends intact, cut escarole (or romaine) heads into quarters (the root will keep the leaves from falling apart); brush the cut sides with the garlic-oil mixture and sprinkle with 1/4 teaspoon salt. Season both sides of steak with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pat the remaining 1 tablespoon Parmesan onto both sides of the steak.
  4. Oil the grill rack (see Tip). Grill the escarole (or romaine), turning occasionally, until the inner leaves have softened and the outer leaves have begun to char, about 4 minutes total. Transfer to a cutting board to cool. Grill the steaks, turning once, until desired doneness, 8 to 12 minutes total for medium.
  5. Cut the root ends off the escarole (or romaine) and discard. Chop the leaves into bite-size pieces. Serve the steak and grilled greens drizzled with the reserved tomato vinaigrette.

Cooking time (duration): 30

Number of servings (yield): 4

Inspired By: Grilled Beef Tenderloin & Escarole
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Baked Meatballs

Baked Meatballs

Recipe: Baked Meatballs

Ingredients

  • 1 pound ground pork
  • 1 pound ground lamb
  • 1 pound ground round
  • 10 ounces frozen spinach, thawed and drained thoroughly
  • 1 cup finely grated Parmesan
  • 2 whole eggs
  • 3 teaspoons dried basil
  • 3 teaspoons dried parsley
  • 2 teaspoon garlic powder
  • 2 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • 1 cup bread crumbs, divided

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated.
  3. Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5 ounce portions. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs on parchment paper on a sheet pan. Bake for 20 minutes or until golden and cooked through (Do not overcook).

Personal Notes

  • Next time, try fresh bread crumbs in meatball to improve moisture retention.
  • Next time, cook 15 minutes and check temperature. Might be overcooking them at 20 minutes.

Cooking time (duration): 40

Number of servings (yield): 10

Inspired By: Baked Meatballs

Meatloaf Muffins

Meatloaf Muffins

Recipe: Meatloaf Muffins

Ingredients

  • 1 pound ground buffalo (or lean beef)
  • 1 pound ground turkey
  • 1 medium onion, cut into chunks
  • 2 ribs celery from the heart of the stalk, cut into 2-inch pieces
  • 1 green bell pepper
  • 1 large egg plus a splash of milk, beaten
  • 1 cup plain bread crumbs
  • 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
  • 1 cup smoky barbecue sauce
  • 1/2 cup tomato salsa
  • 1 tablespoon Worcestershire sauce
  • Vegetable oil or extra-virgin olive oil

Instructions

  1. Preheat oven to 450 degrees F.
  2. Put ground turkey and buffalo into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through.

Cooking time (duration): 30 min

Inspired By: Meatloaf Muffins with Barbecue Sauce

Shrimp Stuffed Fillet

Shrimp Stuffed Fillet Mignon Recipe: Shrimp Stuffed Fillet

Ingredients

  • 3 tablespoons olive oil, in all
  • 1 teaspoon finely minced onions
  • 1 teaspoon finely minced green onions
  • 1 teaspoon finely minced celery
  • 1 teaspoon finely minced red bell pepper
  • 2 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 1/4 pound small shrimp
  • 2 tablespoons water
  • 2 tablespoons fine, dried bread crumbs
  • Emeril’s Essence Creole Seasoning
  • 4 Filet Mignons, 6 to 7 ounces each, trimmed

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a saute pan, over medium heat, add the 1 tablespoon of the olive oil. When the oil is hot, add the onions, green onions, celery, red peppers, shallots, and garlic. Saute for 1 to 2 minutes. Add the shrimp, water and bread crumbs. Season with Essence and cook for 2 minutes. Remove from heat and allow to cool for at least 15 minutes.
  3. Using a small sharp knife, cut a slit about 2 inches along into the side of each steak forming a pocket. Season the meat with Essence inside and out of the pocket. Using a spoon, fill each pocket with about 1/4 cup of the stuffing.
  4. In a large saute pan, heat the remaining olive oil, over medium heat. When the oil is hot, add the filets and sear for 2 to 3 on each side. Remove the pan from the heat and place in the oven. Roast for 6 to 8 minutes for medium rare.

Personal Notes

Emeril’s Essence can be purchased in the spice isle of most grocery stores.
Any size shrimp will do. Just cut large shrimp into bite-sized pieces.

Cooking time (duration): 40 min

Number of servings (yield): 4

Inspired By: Rock Shrimp Stuffed Fillet

Taco Dip

Taco Dip

Recipe: Taco Dip

Ingredients

  • 1 (8 ounce) package light cream cheese
  • 1 cup light sour cream
  • 3/4 cup light mayonnaise
  • 1 lb lean ground beef
  • 1 envelope low-sodium taco seasoning
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup medium salsa, to taste
  • 1 dash Tabasco sauce
  • 2 cups iceberg lettuce, chopped medium
  • 2 ripe tomatoes, diced medium
  • 1/2 cup sliced black olives
  • jalapenos, diced, to taste
  • 2 cups shredded cheese, (cheddar, jack or Mexican blend)

Instructions

  1. Mix first three ingredients well (a stand mixer works well), spread in layer in a 13×9 casserole dish and chill in fridge for at least 30 minutes.
  2. Brown ground beef and drain, reduce heat to low, add taco seasoning, tomato sauce, salsa and Tabasco till well mixed then cool completely.
  3. Spread cooled meat mixture over cream cheese mixture to cover.
  4. Sprinkle the lettuce, tomato, black olives and jalapenos evenly over the meat layer, to cover.
  5. Top it all off with the cheese and serve with tortilla chips.
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