Grass Fed Beef Recipes

4 8-10oz filets (room temperature)
Sea Salt
Cracked Black Pepper
Garlic Powder
4 oz. Goat Cheese (divided)
4 Sprigs Fresh Rosemary
2 T. Extra Virgin Olive Oil
1 c. Balsamic Vinegar
1 c. Granulated Sugar

This recipe is shockingly easy, but produces fantastic, big flavor that will impress your company. I like to prepare it when we have another couple over for dinner.

Normally, I say, don't touch my filet... a little S&P and olive oil is all you need on a good cut of beef. However, this is a nice twist for a special occasion.

Preheat oven to 450 degrees. Place an oven proof pan (I prefer well-seasoned cast iron) in the oven while preheating.

Combine the vinegar and sugar in a saucepan over medium heat. Stir occasionally while the mixture reduces. This should take about 20 minutes.

Rub the filets with olive oil. Season with salt, pepper, and garlic powder to taste. I prefer larger salt granuals because it helps form a nice crust on the outside of the meat.

Remove the pan from the oven and place over medium high heat on the stove top. Sear the steaks on each side for 2-3 minutes, depending on desired doneness.

Pop the pan in the oven for 8-12 minutes, depending on desired doneness. Place a portion of goat cheese on top of each steak, allow to melt/brown slightly in oven for approximately one minute.

Remove steaks and drizzle with reduced balsamic syrup mixture (to taste). Garnish with a rosemary sprig.

Delicious!

2 4-ounce fillets or thick steaks
1/2 pound portabella mushrooms, diced fine
1/2 medium red onion, diced fine
1 cup sweet white wine
1 cup flour
6 tablespoons butter, well chilled (nearly frozen)
1/4 cup ice water (approximately)
one egg
salt and pepper

Season the beef with salt and pepper and sear all around over high heat. Transfer to a dish, wrap tightly with plastic wrap, and move to the freezer for up to a half-hour.

Deglaze the pan with the wine, and add the mushrooms. Cook over medium-low heat until they give up their liquid, then reduce the liquid. When the pan is nearly dry add the onion. Stir occasionally until the onions are soft and browned, then remove pan from heat.

Cut the butter into the flour with a pastry cutter, or two knives, until it resembles coarse meal. Mix in the ice water a tablespoon at a time until the dough just starts to hold together. Roll out into a square, then cut in half. Prepare an egg wash by beating the egg with a half cup of water

In the center of each piece of dough, add a layer of the mushroom mixture as big as the beef. Place the beef on top, wrap the dough up from the bottom and seal with the egg wash. Place seam-side down on a baking sheet and brush the top with the remaining egg wash.

Bake for 20 minutes at 400 degrees, until the dough is golden brown and crispy.

Step-by-step photos available at
http://cooklikeyourgrandmother.com/2008/10/how-to-make-beef-wellington/

Ingredients
1 1/2 lbs ground beef
1 onion, chopped
1-2 cups vegetables - chopped carrots, corn, peas
1 1/2 - 2 lbs potatoes (3 big ones)or leftover m. potatoes
8 tablespoons butter (1 stick)
1/2 cup beef broth
1 teaspoon Worcestershire sauce
Salt, pepper, other seasonings of choice

Directions:
Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan
Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. (Put any carrots in with the onions. Add corn or peas the end of the cooking of the onions.)

Add beef and sauté until no longer pink. Add salt and pepper, worcesterchire sauce, stir. Add beef broth and cook, uncovered, over low heat for 10 minutes, adding more broth - or water - as necessary to keep moist.

Place beef and veggies in baking dish, distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Make some designs in the potatoes with the fork if you like - kids love it.

Cook in 400 degree oven until bubbling and brown (about 30 minutes); broil for last few minutes if necessary to brown potato tops.

Simple chili recipe that always pleases:

1 lb ground beef
3 cans low salt diced tomatoes
3 cans black beans, rinsed
1 chopped sweet onion (Vidalia if available)
1 teaspoon each salt and black pepper
3 heaping teaspoons chili powder
3 tablespoons cider vinegar

Brown the beef and onion together. I use the leanest beef I can find and leave what fat there is for flavor.
Throw the rest of the ingredients into the pot.
Bring to a boil, then simmer on lowest for 1 hour.
Serve over brown rice with shredded cheese. Or not.

4 ny strips

Mix 2 teaspoon wasabi paste and soy sauce into a watery paste.

Clean 1/2 cup loosely packed cilantro leaves using a mortar and pestle or a food processor grind into paste or as fine as you can.

Mix cilantro paste into wasabi soy mixture.

Brush steaks with mixture and grill or fry to desired rare medium or well.

Ingredients
4 boneless 8-ounce rib-eye steaks or top loin steaks, 1 to 1 1/4 inches thick, thoroughly dried with paper towels

Instructions
Pretty easy reicipe for great tasting Steaks!

1. Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 3 minutes. Meanwhile, season both sides of steaks with salt and pepper.

2. Lay steaks in pan, leaving 1/4-inch of space between each; reduce heat to medium-high, and cook without moving until well browned, about 4 minutes. Using tongs, flip steaks; cook 4 minutes more for rare, 5 minutes more for medium-rare, and 6 minutes more for medium. Transfer steaks to large plate and tent with foil to keep warm while preparing rest of meal.

This makes 2 loaves and is usually enough for 4-5 people

2+ pounds of rib-eye steaks, top loin steaks or Flank Steak (I have better luck with 2 steaks a little over a pound each)
2 loaves French Bread
1 stick of margarine-melted
2 tsp Dill Weed
Garlic Salt

Season your steaks with Garlic Salt on both sides

Cut both loaves of bread lengthwise and place on cookie sheet

Place bread in hot oven (I usually put it on 400) and watch it until it's toasted

I cook my steaks outside on the grill - 6 mins on each side
You can do them in the oven if you'd prefer

When the steaks are finished, you are going to slice the meat thin, diagonal to the grain.
I use an electric knife and cut thin strips diagonal to that grain, this keeps the meat tender.

Melt your butter and add Dill Weed and stir

After all of the meat is sliced, place it on the toasted bread
Then pour the melted dill butter over the meat.

Now fold the loaves shut and slice into sandwiches
(I use the electric knife for this step too - make sure you hold the bread down tight while cutting)

Serve and enjoy!

recipe with how-to pictures here http://www.tidymom.net/2008/08/back-to-school.html

- 1 -
2 lb. hamburger (crumbled)
1 lb. top sirloin (1/2" diced)
1 onion (diced)
1 green pepper (diced)
2 Jalapeno peppers (diced)
1 clove garlic (diced)

- 2 -
2 T. Fine corn meal (Harina de Maiz)
1 T. oregano
1 tsp. chili powder
1 tsp. crushed red pepper
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. cracked black pepper

- 3 -
28 oz. crushed tomatoes
15 oz. diced tomatoes
15 oz. black beans

Combine items from section 1 in a pot and cook at med high heat until beef is browned.

Put all items from section 2 in a bowl and stir together.
(note: it's easier if you do this before you start)
Add to pot stirring constantly and cook for a minute or two.

Add section 3 items. Bring to a boil. Reduce heat to low.
Simmer for at least 1-2 hours stirring occasionally.

(Ke-f-ta with Ja-juk)
Translates to "Super Tasty Turkish Mini-Burgers with Yogurt Sauce"

Serves 6-8 people

3 lbs. ground beef
2 medium onions, shredded (in food processor)
3/4 cup dried parsley
2 cloves of garlic, minced
3 tsp ground cumin
1 1/2 tsp chili powder
2 tsp steak seasoning
2 tsp salt
1 1/2 tsp course ground black pepper
1 egg

Combine all ingredients in a large bowl and with hands, knead meat for at least 5-8 minutes. Form into small fat patties and set aside.

Prepare Cacik:

1 - 32 oz. container of low fat plain yogurt
5 to 7 cloves of garlic, minced
1 large cucumber peeled and finely chopped (with seeds is fine)
1 tsp salt

Stir all ingredients together in bowl and add 1/2 to 3/4 cup of water until runny consistency (similar to that of tomato sauce). Tip: THe more garlic you can stand the better with this dish.
Pour into serving bowl. Pour a bit of olive oil on top and sprinkle with dried mint leaves.

Now Grill Patties when reached desired temperature. Serve with yogurt sauce.

Terrific when served with Tomato & Cucumber Salad - http://key2recipes.blogspot.com/2010/01/tomato-cucumber-salad.html

Enjoy!

Here's a recipe that incorporates several finer foods, but has a touch of whimsy: a sirloin topped with a portabella "bowler hat" that just happens to be stuffed with shrimp and bacon! Definitely a distinguished and gentlemanly steak!

Montana Black Bowler Hat Sirloins

Ingredients
2 8 oz Montana Black Angus Sirloin steaks
2 large portabello mushroom caps
1/2 lb fresh shrimp- deveined, shells/tail removed & chopped
1/2 medium Vidalia or sweet onion, diced
2 strips of bacon, diced
4 TBs butter, divided
1/2 cup light soy sauce
1/2 cup Worcester sauce
1/3 cup balsamic vinegar
Sea salt and cracked pepper to taste

Method:

-Preheat oven to 350 degrees
-Combine soy sauce, Worcester, and vinegar in a large bowl or zip top bag and add your steaks.
-Marinate for at least 15 minutes, or up to 1 day
- In a large oven-proof skillet, melt 2 TBs butter
- Add portabello mushrooms, top down, and saute on meduim heat until golden
- Remove from pan and set aside
- In the same pan, prepare your mushroom stuffing by sauteing the bacon for 1 -2 mins, then add onion
- Saute for another 3-5 mins until onion is translucent
- Add shrimp and salt and pepper to taste, cooking until shrimp is just pink and no longer translucent on the inside
- Spoon mixture equally into your mushroom caps, pressing it in soundly, and set aside
- Wipe out your pan and melt your remaining 2 TBs butter on high heat
- As soon as the butter is melted, remove your steaks from the marinade, rub with cracked pepper to taste and add to the pan
- Sear steaks on each side until browned
- Finish by topping each steak with a portobello, stuffed side down, and popping into the oven for 3 to 5 mins, depending on doneness preference

Serves 2 people!

A delicious, easy, and quite impressive steak dinner for two. The perfect date night meal.

2 New York Strip steaks
Kosher salt and fresh ground pepper
Olive oil
1 shallot - minced
1/2 Cup red wine, pinot noir or similar
3-4 Tablespoons butter
2 Tablespoons blue cheese, crumbled (optional)

Allow steaks to come up to room temperature then season both sides liberally with salt and some pepper. Drizzle on a small amount of olive oil (enough to just coat) and rub lightly across the whole surface of the steak.

Heat a large cast iron skillet over medium high heat until very hot (test by dropping a few droplets of water onto skillet surface. When the skillet is hot enough they will dance across the surface and fizzle out) and place steaks on them, leaving plenty of room between them for optimum searing (larger steaks may need to be done in different pans). Allow to cook until it has a deep sear, about 3-5 minutes. Flip and cook on the other side for about another 2-4 minutes. Note: These instructions are optimized for medium-rare steak. If you prefer greater doneness, lower temperature and cook for longer each side.

Set steaks aside to rest and drop the temperature of the pan to medium. De-glaze with red wine, scraping all the lovely little meat bits from the pan, and add minced shallot. Cook until sauce has reduced by half. Take off heat and whisk in butter one tablespoon at a time until completely melted.
Plate steaks (possibly next to a lovely green salad and a large hunk of a sourdough baguette), pouring sauce on top. Crumble blue cheese over sauce if desired. It is highly recommended. Enjoy!

2 pounds lean ground grass fed beef
2 tsp mustard powder
1 egg
2 tsp salt
1 onion minced
2 tsp Worcestershire
2 tsp soy sauce (not the bad cheap brands)

Mix it all together by hand. mix it longer than it needs to incorporate. Grill.

http://www.nibblemethis.com/2010/01/cast-iron-chef-tequila-steaks.html

2 ea NY strip steaks
1/4 cup tequila
3 ounces olive oil
3 ounces lime juice
2 cloves garlic, minced
1 ea dried red chili pepper, crumbled (substitute 1 teaspoon of red pepper flakes)
1 tablespoon garlic pepper (equal parts pepper and garlic powder)

Whisk marinade ingredients together, pour into a ziploc bag with the steaks and marinade them for 4 hours. For the last hour, remove the steaks from refrigeration to let the temp start to rise. Place the bag in warm water if you're in a hot tub kind of mood:)

Preheat a cast iron skillet in a 450f oven for about 15 minutes. You want that skillet smoking hot, literally. When it just starts to smoke a little bit, move the skillet to a burner over high heat.

TIP: It is very important to remember the skillet handle is very hot during this whole process. It's easy to absentmindedly touch the hot handle while searing the steaks. If you don't want to wear an oven mitt the whole time, turn a short oven mitt inside out and slide it over the handle.

Remove the steaks from the marinade and discard the marinade. Pat the steaks dry but try not to wipe off any seasonings stuck to them. A dry & warm steak will result in a better sear and won't be as likely to stick to the skillet.

Place the steaks in the skillet and don't touch them for 90 seconds (rare) to 2 minutes (medium rare). Flip them and let the other side cook for the same length of time.

Now stick the skillet back in the oven for 6 more minutes.

Remove to a plate and let rest for 10 minutes. Serve.

My grandmother was often mistaken for Pennsylvania Dutch, but was actually Austro-Hungarian. She made a delicious chick pea soup, upon which I have based this recipe, that was warming in the winter yet light enough for the summer. The addition of hamburger brings a hearty aspect to the soup. Because the soup is so light, the beef is highlighted nicely. Therefore, the better the beef, the better the soup, which is why grass-fed beef is a perfect choice.

Ingredients:
1 lb. Marx Grass-fed Beef Ground Meat, browned
2 - 12oz cans chick peas, undrained
2 cans (from chick pea cans) water
2 - 15 oz cans plain tomato sauce (ex: Contadina)
1 medium yellow onion
3 cloves garlic, chopped
1/2 lb cooked elbow macaroni
3 T olive oil
1 T parsley flakes
1 t. oregano
salt and pepper to taste

Cut onion as desired (I prefer it in 1/2 julienne slices). Place chick peas, water, and onions in soup pot. Bring to boil and boil for 10 minutes, then turn to low. In pan, fry garlic in hot olive oil until just lightly browned, then add the tomato sauce, oregano, parsley, salt and pepper. Simmer for approx 4-5 minutes. Pour tomato mixture from pan into soup pot. Add hamburger. Simmer together for 15 mins. Add macaroni just before eating (to avoid sogginess).

1-1/4 pounds boneless beef top sirloin steak, cut @ 3/4 inch thick
2 teaspoons dark sesame oil
2 garlic cloves, minced
1 medium red bell pepper, cut into thin strips
3 tablespoons reduced-sodium soy sauce, divided
2 tablespoons water
3 cups coarsely chopped fresh spinach
1/2 cup sliced green onions
3 tablespoons ketchup
2 cups hot cooked rice, prepared without butter or salt
Method
Cut beef steak lengthwise in half and then crosswise into 1/4 inch strips. Toss with sesame oil and garlic.
Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time); stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet.
In same skillet, add bell pepper, 2 tablespoons soy sauce and water; cook 2 to 3 minutes or until pepper is crisp-tender. Add spinach and green onions; cook until spinach is just wilted. Stir in ketchup, remaining 1 tablespoon soy sauce and beef; heat through. Serve over rice.

ENJOY!

Oil steaks, sprinkly with salt and pepper.

Let sit 30 minutes

Take a couple pieces of good bacon, and proceed to cook in a cast iron pan.

After the bacon is done and the fat has rendered, remove the bacon.

Get pan very hot, and then put in steaks, careful not to crowd the pan!

3 minutes one side, flip, 3 minutes the other side.

While steaks are resting, prepare a simple pan sauce.

Cook some leeks in the remaining bacon fat (depending on how much is left, you might want to remove all but 2 T).

When they are brown, add some heavy cream and crumbled bacon.

Cook sauce to thicken. serve with steaks.

Sauce/Spread
1 c grape jelly
1 c chili sauce

Burgers
3 Premium Ground Beef patties
½ large onion, finely chopped
3-4 oz. shiitake mushrooms, finely chopped
1.5 T. reduced-sodium soy sauce
1.5 T. ketchup
1.5 T. Worcestershire sauce
1 tsp. minced garlic
½ tsp. freshly ground pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried parsley
1 tsp. dried basil
1 tsp. paprika
1 tsp. chili powder
2 tsp. grated parmesan cheese
¼ c shredded cheddar cheese
½ c dried breadcrumbs (or cornflake crumbs)
¼ c egg substitute
3 oz. butterkase or havarti cheese, cut into thin pieces
1 T. Extra Virgin Olive Oil
6 Kaiser buns (or any other hamburger buns)
Sliced Onion (optional)
Sliced Tomato (optional)
Lettuce (optional)

First, to prepare the spread/sauce:

In a small sauce pan heated to medium heat, add the grape jelly and chili sauce. Bring the mixture to a boil (the grape jelly will melt into the chili sauce), and then reduce heat to medium-low. Continue to cook approximately 10-15 minutes until the jelly and chili sauce have cooked into one sauce, no longer with pieces of grape jelly running through it.
Once the sauce is cooked thoroughly, remove from heat, and allow to cool down while working on the burgers.

For the burgers:
In a large bowl, take the 3 hamburger patties and crumble them. Combine the rest of the ingredients with the meat through the grated parmesan cheese. Once thoroughly mixed, gently blend in the shredded cheddar. Pour in the egg substitute. It will definitely make the mixture VERY wet....add the breadcrumbs. If the mixture is still TOO wet (although you do want it moist to work with), add a bit more breadcrumbs. If the mixture has become too dry with the breadcrumbs, add more egg substitute (not a lot). Mix well to be sure all ingredients and spices have been evenly distributed throughout. Then, make your mix into a rectangle type shape, and divide into 4 sections. Each section, roll into a ball and then press down to make a thin patty. Set aside and finish with the three remaining sections. Once you've made the patties, add a little cheese to the middle of each patty. I've found that it works best when the pieces of cheese aren't too tall-so, add several thinner pieces to the middle. Then, after cheese has been added to the middle of each, it's time to assemble. Working with your first patty, fold the sides of the patty up and over the cheese in the middle. Then reform the patty. Once you've reformed you should not be able to tell that there's any cheese inside (thus the need for the thin pieces). The patties should look very similar to how they did prior to adding the cheese to the middle-thin and uniform. Heat a grill pan, skillet, or gas grill to medium-medium high. The grill pan can be sprayed with cooking spray, the skillet needs 1 T. of olive oil, and the gas grill needs to be sprayed. When heated to medium-high heat, add burgers. Cook for approximately 4-6 minutes, a side, being sure only to flip the one time. Overly handling these burgers can cause cheese to leak out.
After the burgers are cooked thoroughly, remove onto paper towel-lined plate to drain any grease from the burgers. Spread desired amount of the sauce onto one side of each bun, add burger patty to each bun. Sliced onion, tomato, and lettuce leaves can be added as desired.

4 Texas Servings

Marinade:
¼ Cup Chopped Garlic
½ Cup chopped onion
2 Cups fresh Orange Juice
½ Cup fresh Lime Juice
½ Cup Olive Oil
4 teaspoons Kosher Salt
1 Tablespoon freshly ground Black Pepper
2 teaspoons ground Cumin
2 teaspoons dried Oregano
1 Tablespoon chopped fresh Cilantro

4 MARX FOOD 20 OUNCE Grass Fed STRIP STEAKS
For the Chimichurri Sauce
2 Tablespoons finely chopped fresh chives
1-1/2 tablespoons finely chopped shallot
2-1/2 Tablespoons coarsely chopped fresh flat-leaf parsley
1 Tablespoon coarsely chopped fresh oregano
1 Tablespoons sherry vinegar
1 Tablespoon extra virgin olive oil
Kosher salt and freshly ground black pepper
Red pepper flakes or minced jalapeno chile (optional)
Kosher salt and freshly ground black pepper
2 Tablespoons olive oil

To make the marinade: blend ingredients until smooth.

Place steaks in a over-sized sealable freezer or storage bag, or place in a non-reactive baking pan; pour marinade over steaks either seal the bag, turning it over to coat the meat, or turn the steaks in the pan then cover and refrigerate up to 5 hours.
Heat the oven to 475 degrees.
Remove steaks from the marinade and season generously on both sides with salt and pepper. Heat a griddle, cast-iron skillet, or saute pan over medium-high heat until hot. Add the olive oil and warm it until it ripples. Add the steaks (if necessary use two pans) and cook on the first sides for about 1 minute, or until lightly browned. Using tongs, turn and cook on the second sides for 1 minute more, or until lightly browned. Transfer the pan to the oven and cook for about 3 minutes, or until an instant-read thermometer inserted into the center of the steak registers 125 degrees (you can also make a discreet cut with a small knife to check), or to desired doneness. Transfer the meat to a cutting board and let rest for 3 to 4 minutes. Serve with the sauce and ENJOY!!

To make the sauce:In a blender top, process all the ingredients except the olive oil to make a paste. With the motor running, drizzle in the olive oil until fully blended. Taste and adjust seasonings as needed.

1 lb (or so) ground beef
1 medium onion very finely chopped (I like it so that it's almost a paste and either use a sweet Onion or a red onion depending on if I want things a little sweet or a little spicy)
Course ground black pepper
Minced large clove of garlic
1/2 cup (or more if you're as into it as I am) basil leaves cut into very thin ribbons
1 tablespoon of fresh thyme leaves
1-2 tablespoons of Worcester Sauce
Dash of cayenne pepper (1/4 to 1/2 teaspoon or as much as your pallet can take)
Salt

Mix all ingredients (EXCEPT SALT) the day before and keep in fridge to allow flavors to meld. Bring out ground beef mixture and allow it to come up to room temperature before mixing in salt and forming patties. Grill using your preferred method (I prefer charcoal.)

Extras:
Toasted buns
Thick slices of vine ripened tomato (a nice salty heirloom like a Black Russian would be ideal)
Arugula
Pairs well with goat cheese, blue cheese, smoked cheddar, and just about any other cheese I've tried
Your favorite mustard, ketchup or bbq sauce

2 1.5" thick ribeye steaks
Coarse cracked black pepper
Kosher salt

1 C wild mushrooms (I used shimeji mushrooms)
2 shallots minced
2 Tbs cognac
3/4 C low sodium chicken stock
1 Tbs butter
lemon juice

Bring the steaks to room temperature (about 30 minutes). Preheat the oven to 350 degrees F.
When the steaks are at room temperature, start heating a cast iron skillet over medium high heat. Don't use a non-stick pan as the high temperature you need to get it to will cause it to release toxic fumes. Generously salt and pepper both sides of the steaks and press the salt and pepper into the surface of the steaks to ensure they stick.

When the skillet is very hot, place the steaks in the pan and allow them to brown undisturbed until they don't stick to the pan anymore. Flip and brown for another few minutes on the other side.
Quickly put the pan in the hot oven and turn it off. Allow them to rest in the oven without opening it for 10 minutes for a rare steak, or 15 minutes for medium rare steak.

Transfer the steaks to a plate, then return the skillet to the stove over medium heat. Add a splash of olive oil and saute the minced shallots until they start getting soft. Add the mushrooms and continue to saute until they are limp and glossy and there is no liquid in the pan.

Add the cognac and swirl it around the bottom of the pan to deglaze. Add the chicken stock and raise the heat to high, boiling until it starts to thicken and there's only about 1/4 C of liquid remaining. Push the mushrooms and shallots to the back half of the pan, then add the butter to the other half. Whisk vigorously to incorporate, then stir it all together. Squeeze a splash of lemon juice in and whisk to combine.

Serve the mushrooms and sauce over the steak.

Rocking Red Sauce

Yield 4 servings

4 (8 OZ.) ribeye steaks
1 batch rocking red sauce (recipe follows)

Rocking red sauce:

1 c. canola oil
¾ c. + 2 T. Heinz ketchup
¾ c. soy sauce
4 T. apple cider vinegar
3 T. brown sugar
1 tsp. fresh ground black pepper
3 tsp. minced fresh garlic
2 tsp. cumin

In a 13 x 9 baking dish, add oil, ketchup, soy sauce, vinegar, sugar, pepper, garlic, and cumin. Whisk well. Add STEAKS to the mixture. Using a fork, poke many holes into the STEAKS and continue to roll on both sides until completely covered. Now cover the STEAKS with plastic wrap and refrigerate for at least 4 hours; however, overnight is best. Be sure to turn every so often to marinate both sides. Preheat grill on medium. Place soaked-in-water mesquite chips under grill grate. Place meat on grill cook about 4 to 6 minutes on eah side for medium, longer or less for well done or med. rare . keep the lid closed in between turns. Paint with extra marinade sauce while cooking. You will want the meat to be medium rare. Remove from grill and cover with foil. Let stand for a few minutes to hold jucies.

4- 1/3 lb premium ground beef patties
1 large egg
1/4 cup minced green onion
1 teaspoon dried oregano
½ tsp salt
1/4 tsp black pepper
½ cup Italian salad dressing

Feta Cheese Sauce

1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, minced
1 teaspoon fresh lemon juice
1 tablespoon fresh mint, chopped
1/4 cup crumbled feta cheese with garlic & herb

4 artisan hamburger buns
2 tomatoes sliced
4 green leafy lettuce leaves

In a large bowl, mix together ground beef, egg, green onion, oregano, salt, and pepper. Reshape into 4 burgers. Heat grill. Cook the burgers 3-4 minutes on each side for medium-rare. Baste burgers with Italian salad dressing while they are cooking. Set burgers aside and keep them warm.

While burgers are cooking, in a small bowl, mix together sour cream, mayonnaise, garlic, lemon juice, mint, and feta cheese.

Spread each side of bun with feta cheese sauce, lay one lettuce leaf on bottom of bun, top with a burger, then tomato and top of bun. Makes 4 servings.

1/4 c. chopped green onions
3 Tb soy sauce
2 Tb sesame oil
1 Tb vinegar
1 Tb brown sugar
1 Tb chopped fresh ginger
1 Tb chopped garlic
1 tsp dry mustard
1 tsp Worcestershire sauce
1/4 c. toasted, crushed sesame seeds

Combine above ingredients. Marinate NY strip steaks and grill. (You don't have to marinate long.)

1/2 C. Soy Sauce
1/4 C. Sugar
2 T. Sesame Seeds
2 T. Sesame Oil
3 Green Onions - Chopped
3 Cloves Garlic - Chopped

Mix and marinate for at least a day on top sirloin steaks, ribeye steaks or New York strip steaks (works well on chicken and pork too!)

Cook meat on grill until desired doneness. Enjoy!!!

1lb ground beef
1/2 onion, chopped
1 cup of chopped parsely
1 tbsp chili powder
1 tbsp cumin
1 tbsp oregano
1 tbsp masala

Using a food processor, add the onions, parsley and spices and blend into a finely chopped consistency. Then add the beef and process again until the beef is well combined and has a somewhat smooth texture.
Make 2-3" oval-shaped patties and either grill on an open flame or in a grill-pan for about 2 minutes on each side.
Serve with lebanese rice (rice cooked with browned vermicelli and butter), cucumber/tomato salad and a garlic sauce (garlic, olive oil and lemon juice blended until smooth).

4 - 1 - 1 1/2 inch thick New York Strip Steaks
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion
1 clove garlic
salt and pepper to taste
1 pound white mushrooms (or any preferred i.e. mini portabella)
1 /4 cup nice Irish whiskey or Kentucky bourbon
1 tablespoon fresh thyme
1 cup shredded sharp cheddar cheese

Slice each strip horizontally 3 /4 way thru to make a pocket. Oil each side and set aside.

In a large saucepan melt the butter and sauté the onion. After 2-3 minutes add the garlic . Season. Slice the mushrooms and add to the mix. Saute about 5 minutes. Do not move mushrooms around just let them brown. This will eliminate a lot of water build up. Add whisky , thyme and cheese. Allow cheese to barely melt and remove from heat.

Gently stuff each steak , close with toothpicks and place on a hot grill. Grill 5- 10 / side minutes based on normal grilling preference.

Serves 4. Goes nicely with grilled corn on the cob and garlic potato wedges.

Makes 6 large quesadillas

- 2 pounds ground beef
- 1 dried ancho pepper
- 6-8 dried Arbol peppers
- 6 chipotle peppers (and 1 Tablespoon of adobo sauce from the can)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 12 ounce can black beans
- 4 Tablespoons oil
- 6 large tortillas (I used the very large ones made for wraps)
- 12-16 ounces shredded cheese, cheddar is always good
- Salt and pepper

Toppings:
- Fresh salsa
- Greek yogurt or sour cream
- Guacamole

1) Let your dried ancho chiles steep in hot water for 2-3 minutes to soften slightly. Then chop it up and add it, along with your crushed Arbol peppers (skins and seeds) to the olive oil over high heat.

2) Let the peppers cook for a few minutes to get their flavor workin'. Then add your chopped onions and garlic and let those cook for just a few minutes until the onions are soft.

3) Then add your ground beef and chopped chipotle peppers. Finally add in your beans (drained) if you're using them. Taste for salt and pepper.

4) Heat your oven to 350 degrees and put a large tortilla on a baking sheet. Cover half the tortilla with some beef filling and cheese and bake open-faced for 2-3 minutes. Then fold over the half of the tortilla without any filling on it. Continue to bake for 5-10 minutes until the tortilla is very crisp.

Top with any toppings you want (I highly suggest Greek yogurt or sour cream just to knock out some of the heat from the peppers).

Spicy, beefy, and delicious!

-Roasted whole butternut squash, a few sweet potatoes, and a few carrots rubbed in cinnamon, salt, pepper, brown sugar and olive oil
-Half a pound of grass-fed ground beef
-1 pint baby bella mushrooms
-3 cups chicken stock
-And a pumpkin beer

To-DO:
Roast veggies
Brown beef and mushrooms
Add stock and simmer for 20 minutes

Makes 4-5 hearty servings

Recipe and How-To Here!
http://www.katheats.com/im-brown-da-ba-dee-da-ba-die/

1 grass-fed beef steak
1 grill
Tongs

Turn on the grill, medium heat.
Place steak on grill.
When one side is cooked, use tongs to flip.
Cook to taste (rare, medium, well done, etc.)

Grass-fed beef has such a distinct flavor that I don't see why people feel the need to fancy it up with a bunch of rubs, marinades or spices. You don't mix your wine with other drinks do you?

Bistecca a la Fiorentina:

2 sirloin strip steaks, or New York Strips
Extra Virgin olive oil
Kosher salt
freshly ground black pepper
2 large cloves of garlic, peeled and halved
2 thick wedges of fresh lemon
chopped fresh parsley

Rub both sides of each steak with a bit of olive oil then season generously with some Kosher salt and freshly ground black pepper. Allow the seasoned meat to rest, at room temperature, for 15 minutes before grilling.

Pre-heat your grill, or in my case a grill pan, to blazing hot and grill the steaks. You'll want a nice char on the outside, and length of cooking is up to you. Grill until desired done-ness is achieved - roughly 4 to 5 minutes per side for rare ... longer if you prefer your meat well-done.

Remove cooked steaks from the grill and immediately rub them with the cut halves of garlic on both sides. Give them a liberal squeeze of the fresh lemon, hit 'em with the chopped fresh parsley, serve and enjoy. You may add a slice of lemon to the plates to refresh the acid balance as desired.

1 Tbl olive oil
2 Tbl butter
1 onion, finely diced
1 carrot, finely diced
1 diced celery stalk
1.5 pound ground beef
1 cup milk
1 cup red wine
Few grates fresh nutmeg
1 28-oz can diced tomates
2 bay leaves

Cook onion until translucent. Add carrot and celery and cook for about two minutes until well coated.

Add the meat to the pan. Break it up and brown it. Add a little salt and pepper.

Add the milk and simmer until it is bubbled away. Grate in some nutmeg. Add the wine and simmer till that evaporates too.

Add the tomatoes and bay leaf and bring to a low simmer. Simmer at least 3 hours.

Burgers:
1 1/2 lb ground beef
1-1/2 chipotle peppers canned in adobo sauce
1 1/2 T adobo sauce (from the chipotle chili can)
1/4 C grated onion
1 t garlic powder
1/2 t cumin
1 1/2 t kosher salt
1/4 t pepper

Chipotle-lime Mayo:
1/2 C Mayo
2 t lime juice
1 1/2 t adobo sauce (from the canned chipotle chilis)
2T chopped fresh cilantro

4-6 good quality buns (click here to make your own)
1 tomato
1-2 avocado
lettuce
optional: jack, cotija, or queso fresco cheese

For the Chipotle-Lime Mayo, combine mayo, lime juice, adobo sauce, and cilantro. Stir to combine well, cover, and place in the fridge.

For the burgers: place the ground beef in a bowl and gently crumble with your fingers. Add the chipotle peppers, adobo sauce, grated onion, garlic powder, cumin, kosher salt, and pepper. Use your hands to gently mix things together.

Divide into 4 patties (or 6 little ones) and place on a preheated grill, indoor grill pan, or skillet.

While the burgers are cooking, toast buns and spread chipotle-lime sauce generously on each side of each bun. If you want to top your burgers with cheese, do so in the last few minutes of grilling.

When the burgers are done to your liking let them stand for 5 minutes off the grill/pan and then place onto prepared buns. Top with tomato slices, avocado slices, and a crisp piece of lettuce.

- 1 1/2 lbs. ground meat (beef, turkey, or a combination of the two)
- 1 1/2 c. quick oats or breadcrumbs
- 1 egg
- 1 c. pizza sauce
- 2 t. each salt, Italian seasoning and garlic powder
- 2 t. Extra-virgin olive oil
- 1/2 green pepper, diced
- 1/2 onion, diced
- 1/2 lb. mushrooms, sliced
- 12 - 15 slices pepperoni
- 1 c. shredded mozzarella cheese

1. Combine the ground meat, oats or breadcrumbs, egg, pizza sauce and seasonings.
2. In a small skillet, heat the olive oil over medium heat. Add the green pepper, onion and mushrooms. Cook until mushrooms are brown, about 5 minutes.
3. Press half of the meatloaf into the bottom of a loaf pan.
4. Spread the cooked veggies on top of that. (If you don't like this combination of veggies, you can use any of your other favorite pizza toppings.)
5. Layer the pepperoni on top of the veggies.
6. Add 1/2 c. mozzarella on top of the pepperoni.
7. Press the remaining 1/2 of the meatloaf mixture into the pan.
8. Sprinkle with the remaining mozzarella cheese. Cover with aluminum foil. (At this point, you can put the meatloaf in the refrigerator until an hour before dinner or just bake and eat.)
9. Bake, covered, at 350 degrees for 1 hour, or until meat is fully cooked.
10. Let meatloaf rest at least 5 minutes before cutting.

The original recipe post and pictures can be found here - http://stolenmomentscooking.com/pizza-stuffed-meatloaf/

2 Montana Black Angus grass fed top sirloin center cut steaks
3 oz. - Stilton cheese, room temperature
2 Tbsp. - Unsalted butter
1 ½ Cups - Shiitake mushrooms, chopped
Kosher salt and freshly ground pepper to taste
½ Cup - Red wine (dry)
2 Tbsp. - Dijon mustard
3 Tbsp. - Extra virgin olive oil
½ tsp. - Sumac
2 Tbsp. - Flat leaf parsley, coarsely chopped
1 Cup - Arugula
1 Cup - Mixed greens
1 tsp. - Smoked sea salt

Place steaks in the freezer for one hour. Thinly slice the steaks into 1/8 to 1/4 - inch thick slices. Lay out sheets of plastic wrap and place four slices alongside each other, barely touching. Cover with another sheet of plastic wrap and gently pound the meat with a meat mallet until paper thin. The slices should be pounded into each other to create one large piece. Repeat with remaining meat and refrigerate, in plastic sheets, until ready to use.

In a large skillet, melt the butter on medium-high heat and add the mushrooms, salt and pepper. Cook for 10-15 minutes, or until the edges are golden brown. Raise the heat to high and add the wine, strirring well and cooking for about three minutes. Remove from heat.

In a large bowl, stir to combine the Dijon mustard, olive oil, and sumac. Set aside.

Remove the sheets of beef carpaccio from the refrigerator. Remove the top layer of plastic wrap from each sheet of carpaccio. Place equal amounts of the stilton cheese, mushrooms and flat leaf parsley in a line at the bottom of the wide end of the beef on each sheet of carpaccio. Using the plastic wrap to assist, roll the beef over the mixture and continue on until completely rolled. Remove plastic wrap and slice into 2-inch wide smaller rolls. Place cut-side down and use a pastry torch to lightly sear the edges of the beef and exposed filling.

Place the arugula and mixed greens in the large bowl with the Dijon dressing and mix well. Divide dressed salad onto four plates and top with equal amounts of the rolled carpaccio, seared-side-up. Sprinkle with smoked sea salt and serve.

Dressing
3/4 cup warm water
2/3 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh basil

Beef
5 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled fresh ginger
1 1 1/4- to 1 1/2-pound top sirloin steak, cut crosswise into 1/4- to 1/3-inch-thick slices; slices then cut into 3-inch strips

Salad
3/4 pound linguine
1 tablespoon oriental sesame oil
2 12-ounce cucumbers, peeled, halved lengthwise, seeded and chopped
8 large green onions, halved lengthwise, cut on diagonal into 1-inch lengths
1/2 cup roasted salted peanuts, coarsely chopped
Lime wedges

Preparation For dressing:
Place peanut butter in medium bowl. Add water, soy sauce, lime juice, and cayenne. Whisk dressing to blend well. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in basil.

For beef:
Combine soy sauce, vinegar, and ginger in large bowl; whisk to blend. Add beef and toss to coat. Marinate at least 1 hour and up to 2 hours, stirring occasionally.

For salad:
Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain again. Transfer linguine to large bowl. Mix in sesame oil.

Drain marinade from beef into medium saucepan; boil 2 minutes over high heat. Cool. Heat grill pan or large ridged cast-iron skillet over high heat 4 minutes. Working in batches, grill beef until just brown outside but rare inside, about 1 minute per side. Transfer beef to bowl.

Add cucumbers and green onions to linguine. Add dressing and toss to coat. Season salad with salt and pepper. Arrange mint around edge of large platter. Mound noodle salad in center; top with beef. Garnish with peanuts and lime wedges.

1 lb. ground beef
1/2 c flour
1 t. salt
1/2 t. sage
1/2 t. thyme
1/2 t. garlic powder
1/2 t. pepper
1/4 c chopped onion
1/4 c oil

Season beef with 1/2 t. salt and add chopped onion and roll into balls (the larger the ball the easier to make them rarer). Combine flour and spices and roll the balls in flour mixture. Fry till done to your liking. These are great like this or you can cook them a little less and gild the lily and crisp them up with:

1 egg
1 Tb water
1 c panko crumbs
1/2 c chopped pecans
1/2 t salt
oil for deep frying

Roll the already fried balls in blended egg and water then roll in combined panko and pecans and fry until golden and crispy. Drain on paper towels. Serve hot or room temp for an appetizer with dip. Great for the Superbowl!

Dip:

1/4 c soy sauce
1 clove minced garlic
2T. brown sugar
2 T. rice vinegar
1/4 t. 5 spice powder
1 egg
1 T dry mustard
3/4 c oil (Safflower or canola)
3 T toasted sesame oil

Boil first 4 ingredients gently till reduced to 1/4 cup, then add 5 spice. Cool. Add egg to processor, then mustard and process for 30 seconds. Add oil gradually to make a mayonnaise. Add the reduced sauce and salt and pepper to taste.

This sauce is also great for cold roast beef on a cold-cut platter. It's a great sauce, I often make double to have a little extra!

1 pound top sirloin steak, cut in bite-sized cubes
2 large fresh sweet potatoes, peeled and cut into ½-inch cubes
2 tablespoons olive oil
¼ teaspoon crushed red pepper flakes
Sea salt and freshly ground pepper to taste
1 mango, peeled and cubed
1 small red onion, thinly sliced
2 cups mixed greens
¾ cup feta cheese, crumbled

Preheat oven to 400 degrees F. In a large bowl, toss beef and sweet potato cubes with oil. Sprinkle in red pepper, salt and pepper and toss to coat. Spread cubes on an ungreased baking sheet and bake for 15 minutes or until desired tenderness. Allow to cool completely. Place potatoes, mango, onion, greens and cheese in large bowl. Toss lightly and serve at room temperature over crisp greens. Serves 4 - 6.

1 lb Montana Black Angus Top Sirloin Center Cut Steaks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cayenne
Pinch ground cardamom
Kosher Salt
Freshly ground black pepper
3 tablespoons olive oil
1 onion, minced
4 cloves garlic, finely minced
1 tablespoon finely chopped ginger
2 cups low-sodium beef stock or beef broth
1/2 cup chopped figs
1 1/2 cups couscous
1/2 cup toasted chopped walnuts
3 tablespoons fresh mint leaves, chopped

Heat a large heavy skillet (or large pot) over high heat. In a small bowl, combine cumin, coriander, turmeric, ginger, allspice, cayenne, and cardamom. Season steaks with 2 teaspoons of the spice mixture, salt, and pepper. Add 1 tablespoon oil to skillet and cook steaks for 6-8 minutes, flipping once, for medium rare. Remove steaks from skillet and pour off any fat.

Reduce heat to medium-high. Add 1 tablespoon oil and onion to skillet and cook for 4 minutes. Add garlic, ginger, and remaining spice mixture; cook for 2 minutes. Add beef stock and figs; bring to a boil. Add couscous & remaining tablespoon olive oil, remove from heat, and cover; let stand for 5-7 minutes. Fluff couscous with a fork.

Meanwhile, cut steak into 3/4-inch pieces. When couscous is done, stir in steak, 3/4 of the walnuts, and 2 tablespoons mint into couscous. Season, to taste, with salt and pepper. Can serve in skillet or transfer to a large serving platter. Sprinkle with remaining 2 tablespoons walnuts and remaining mint leaves.

Makes 4 servings.

Two 8 oz. steaks
Steak seasoning
Kosher salt
2 tblsp. butter
1/4 c. balsamic vinegar
1 tsp. honey

Take out steaks and sprinkle steak seasoning and kosher salt on each side. (Bring up to room temperature before cooking.) Combine balsamic vinegar and honey in a small bowl and set aside. Preheat a medium non-stick skillet over medium-high heat. Add butter, and when butter is melted add steak. Sear first side for 3-4 minutes then flip and cook second side until it reaches desired temperature. Cooking time will be dependent on size and style of meat. For medium well to well done lower heat to medium after searing each side to prevent meat from overcooking on the outside. Toward the end of cooking add the vinegar/honey mixture and cook for a couple minutes until it reduces to a syrup. Set meat aside to rest, drizzle with any remaining vinegar, and cover with tin foil to keep warm until ready to serve. Serve with gnocchi in a Gorgonzola cheese sauce. Perfection!

For the meatballs:

1# Montana Black Angus ground beef
½# ground pork
1/2 c finely chopped onion
1/4 c finely chopped fresh parsley
1/2 tsp granulated garlic
1/4 tsp smoked paprika
1/4 c water
2 T olive oil

Mix ground beef and ground pork with onion, parsley, water and seasonings. Roll into 2" balls. Put olive oil in large frying pan and brown meatballs. Remove from pan with slotted spoon leaving the oil in the pan.

For the sauce:

1 anchovy filet
3/4 c chopped onion
1-1/2 tsp granulated garlic
1 bay leaf
1/4 tsp freshly ground black pepper
1-1/2 tsp chopped basil
8 oz sliced mushrooms
1/4 c white wine
1 (29 oz) can tomato sauce
2 T tomato paste

Put the anchovy in the oil and let it melt. Add onions and cook for 5 minutes. Add garlic, bay leaf, black pepper and basil and stir to combine. Add mushrooms (adding more oil if necessary) and cook until mushrooms have released their liquid. Add wine, tomato sauce and tomato paste. Stir to combine.

Add browned meatballs to the sauce and simmer for 1 hour until meatballs are cooked through.

Place cooked spaghetti on a plate. Top with meatballs and sauce. Pass freshly grated Parmesan cheese.

2 lbs Beef Tenderloin or New Year Strip
1/2 tsp Salt
1/4 tsp Pepper
1 tsp Garlic Powder
1 Tbs Minced Onions
2 Tbs Worcestershire sauce

1. Take steaks out of frig for 10 minutes before seasoning them to take the chill off.

2. Season the steaks with salt, pepper, garlic powder and minced onions. Pat the steaks down to make it stick. Place the seasoned steaks in a food storage bag with the Worcestershire sauce. Close the bag and tumble to mix. Allow to set for 10 minutes.

3. Throw steaks on a screaming hot grill. Cook to desired finish (i.e. rare, medium, etc.) about 5 minutes a side.

4. Allow steaks for rest for 10 minutes before serving to redistribute the juices. Serve with sauteed mushrooms and baked potatoes.

Servings: 4

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1 serving.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 287.71
Calories From Fat (71%) 205.69
% Daily Value
Total Fat 22.42g 34%
Saturated Fat 9.09g 45%
Cholesterol 71mg 24%
Sodium 412.5mg 17%
Potassium 368.02mg 11%
Total Carbohydrates 2.2g <1%
Fiber 0.14g <1%
Sugar 0.28g
Protein 18.06g 36%

Recipe Type: Beef, Main Course

Source
Author: Jeff Ewing

2 lb. ground beef
1 medium onion, chopped
1 clove of garlic, finely chopped
salt and pepper to taste
5 cups mashed potatoes
1 (15 1/4 oz.) can of corn (frozen corn can be used, but first boil the corn in water for approx. 2-3 minutes and drain before using in recipe)
2 cups grated medium or sharp Cheddar cheese

Preheat oven to 350 degrees.
Brown ground beef, onion, garlic and seasonings in skillet; drain fat. Spread beef mixture in a 9X13 inch pan or dish. Mix corn in with the mashed potatoes. Spread the corn/potato mixture on top of the beef mixture. Sprinkle cheese on top of corn/potatos. Bake at 350 degrees until heated through and cheese melts, approx. 20 minutes.
Serve with crusty french bread or your favorite rolls.
Delicious!!

INGREDIENTS:

2 1/4 lb grassfed ground beef

2 TBS salt

4 tsp flour

2 TBS bread crumbs

1 tsp freshly ground black pepper

1 tsp ground ginger

½ tsp nutmeg

1 onion minced

1 tsp ground cloves

butter

3 cups brown gravy (or use homemade)

For Homemade Gravy:

3 cups of homemade stock (I used turkey)
salt & pepper to taste
splash of Akvavit
1 TBS non-GMO corn starch

METHOD:

Mix all ingredients together and form into oval shaped cakes. Make the gravy. In a small saucepan, mix the stock, salt and pepper and Akvavit. Heat over medium heat. Whisk in the corn starch and cook until thickened into gravy. Fry meatballs in butter on all sides, in a large pot. Add the brown gravy until thoroughly cooked - about 5 minutes.

Serve with roasted potatoes, carrots and sauerkraut!

4 rib steaks
2 tbls kosher salt
2 tbls ground telcherry pepper
for the sauce
2 tbls olive oil
2 tbls butter
1 lb mixed wild mushrooms (chanterelle,crimini,oyster) chopped
2 cloves garlic minced
1 shallot minced
6 ozs fresh baby spinach
1/2 cup beef broth
1 tsp fresh grated nutmeg
1 cup heavy cream

Method:
-Pat steaks dry rub with salt/pepper
-Cook on grill/grillpan until med rare 3 minutes perside
-Remove and tent with foil rest 10 minutes
-In a lg non stick skillet melt butter olive oil over medium heat
-Add mushrooms cook 5 minutes stirring occasionally
-Add garlic shallot cook 1 minute
-Add spinach beef broth nutmeg cook for 5 minutes
-Aremove from heat add cream and serve over steaks

Serves 4
A good red bordeux would go great

Enjoy

4 strip steaks, about 1 1/2 inches thick

The Java Rub

2 tablespoons ground coffee
1 tablespoon pepper
2 teaspoons salt
1 teaspoon garlic powder
2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon sugar

In a small bowl, combine the rub ingredients. Rub steaks with a generous amount of the spices. Cover and refrigerate for 1 - 4 hours.

Heat grill to high. Grill steaks about 6 - 7 minutes per side for medium rare. Remove steaks from the grill and let rest for 5 - 10 minutes before slicing.

Enjoy.

Notes and Family review - The steaks came off the grill sizzling and sealed in Java Rub. You did not taste coffee in this rub. Instead, they had a wood-smoked quality. "This one's a keeper," volunteered No Thank You Boy. He bypassed on his usual drowning of the steak in A-1 Steak Sauce. "I'll have some more," he said. The Husband commented, "I can't put my finger on the taste but I like it. Nice and smokey."

Also on the menu were steamed artichokes with melted butter, brown sugar baked beans, and grilled garlic bread.

1 10-ounce package spinach, trimmed, rinsed of sand, and drained, torn in bite-size pieces
1/4 cup olive oil
3/4 cup balsamic vinegar
6 cloves garlic, minced
3/4 teaspoon basil
3/4 teaspoon marjoram
3/4 teaspoon cumin
8 ounces pasta shells
2 tablespoons butter
1 1/2 pounds New York Strip Steaks, cut into bite-size pieces
3/4 cup raisins
salt
pepper
seasoned croutons

-In a medium bowl, combine the olive oil, balsamic vinegar, minced garlic, basil, marjoram, and cumin.
-Remove about 1/2 cup of the oil mixture and marinate the steak tips, covered, in the remaining oil mixture, in the refrigerator, for about 30 minutes.
-Reserve the remaining 1/2 cup of oil mixture for later.
-Cook the pasta shells according to package directions.
-While the pasta is cooking, melt the butter in a 12-inch skillet.
-Remove the steak tips from its marinate (discard the excess marinade).
-Sauté the steak tips in the melted butter until cooked through, about 10 to 15 minutes (or about the length of time it takes for the pasta to cook), stirring to prevent sticking.
-Season with salt and pepper if desired.
-Place the rinsed spinach in a large serving bowl.
-Rinse the pasta in cool water, drain, and add to the spinach.
-Add the sirloin tips, raisins, and reserved oil mixture.
-Toss.
-Garnish with seasoned croutons.

Serve immediately

This is one of my favorite slow cooking, cold winter day recipes to make. It is so delicious, hearty, and has great stage presence.
I took photos of the beginning steps, but forgot to take one when I took the rouladen out of the oven, and didn't get a good shot of it all sliced up.
It is a bit of work in the beginning, but then cooks in the oven all day, so it's great for having company over because there is no work and you can focus on getting your sides done - we had roasted hericot verts and fresh fettucini tossed in the remaining tomato sauce from the rouladen.

Rouladen:
2 lb. flank steak
1 small package of herbed stuffing mix (3-4 cups)
2 c. chicken stock
2 tbsp. butter
1/4 lb. salami
1/4 lb. provolone
3 hard boiled eggs, sliced
Salt and pepper
EVOO

Braising Sauce:
1 yellow onion, chopped
4 garlic cloves, smashed
2 c. dry red wine
1 5oz. can Italian style tomato paste
2 28 oz. cans organic fire roasted crushed tomatoes
1 c. beef stock
2 bay leaves
Salt and pepper

Preheat oven to 350 degrees.

-Prep rouladen ingredients:
-Cook eggs, peel and slice
-Slice salami and provolone
-Mix melted butter and warmed stock with stuffing mix
-Construct rouladen:
-Butterfly flank steak, pound out with a meat mallet.
-Top with stuffing, salami slices, provolone, and egg slices.
-Roll up, tie with butchers twine (I asked my butcher for some and he gave me a few feet)
-Season with salt and pepper
-Preheat dutch oven over medium high. Add a few tbsp. EVOO.
-Brown steak on all sides, remove from the dutch oven.
-Turn to medium, add onions and garlic, saute for a few minutes.
-Add wine, reduce by half, add tomato paste, crushed tomatoes, stock, and bay leaves.
-Stir well, turn heat off, and put rouladen back in.
-Make sure rouladen is covered, if not, add chicken or beef stock to make the sauce cover the beef.
-Place in the oven and cook for 3 hours.
-Remove from the sauce and place on a platter, cut off twine, and let the roll rest for 5 minutes.
-Slice and serve.
-If the meat has cooked for too long, it will begin to shred when you slice it (as mine did)!
-This will yield extra sauce, serve with pasta or reserve for a later time, it's delicious!

Serves 2

3/4 cup Burgundy wine
1/4 cup olive oil + more for brushing
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon garlic, chopped
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 tablespoon kosher salt
1/2 tablespoon whole black peppercorns
2 rib-eye steaks (about 10 ounces each and approximately 1" thick)

3 tablspoons unsalted butter, room temperature
1 tablespoon fresh rosemary, chopped
1 tablesopon fresh parsley, chopped
2 tablespoons green onions, sliced diagonally into 1/4" slices, whites and greens
Kosher salt, to taste
Black pepper, to taste

Blend Burgundy, olive oil, soy sauce, mustard, garlic, lemon juice, lemon zest, salt and peppercorns until well blended. Place rib-eyes in a resealable storage bag and pour marinade over meat. Allow to marinate in the refrigerator for at least 6 hours. (Can be made up to 24 hours ahead.)

Blend softened butter, rosemary, parsley, chives and salt and pepper until well blended. Roll into a log, approximately 1" in diameter. Wrap in plastic wrap and allow flavors to meld in the refrigerator.

Remove meat from marinade and dry well with paper towels. Discard remaining marinade. Allow to come to room temperature, approximately 30 - 60 minutes. Brush with olive oil and sprinkle with Kosher salt and fresh cracked black pepper on all sides.

Heat grill. Place rib-eye on hot grill for 1 minute. Turn 1/2 turn and allow to sit for 30 seconds to sear. Flip rib-eye and allow to cook for 1 minutes. Turn 1/2 turn and allow to sit for 30 seconds to sear. Turn rib-eye and move to a cooler portion of the grill. Allow to cook for 3 minutes. Turn and allow to cook another 3 minutes. (This is for medium-rare.) Remove from grill and tent with aluminum foil. Allow to sit at room temperature for 10 minutes.

Slice herbed butter into 1/4" slices and place on top of rib-eyes to melt. Serve and enjoy!

2 green onions, finely sliced
2 cloves garlic, minced
1/4 c yellow bell pepper, finely diced
1/4 c carrot, shredded
1 c fresh bean sprouts
2 eggs, beaten
2/3 c beef broth
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp red pepper flakes, divided
2 lbs lean ground beef
1 c panko bread crumbs
1/2 c all-purpose flour
1/4 c ketsup
1/2 c asian gourmet sauce, divided

Pre-heat oven to 350 degrees. Spray a 9x13 inch baking dish with non-stick cooking spray.

In a large mixing bowl, combine ground beef with bread crumbs and flour.

In a medium mixing bowl, whisk eggs, beef broth, 1/4 gourmet sauce, black pepper, garlic powder, onion powder and 1/2 tsp red pepper flakes. Stir in green onions, garlic, bell pepper, shredded carrot and bean sprouts.

Combine egg/vegetable mixture with meat mixture. Shape into a even oblong free form loaf in baking dish.

Bake for 30 minutes. Whisk together 1/4 c ketsup, 1/4 c gourmet sauce and 1/4 tsp red pepper flakes in a small bowl. Spread mixture over top of meatloaf and bake an additional 45 minutes.

Serves 6.

1 lb. Montana Black Angus grass-fed ground beef
1 small yellow onion, minced
4 cloves garlic, divided
1 can (14.5 oz.) basil, garlic and oregano seasoned diced tomatoes
2 chipotles in adobo sauce, chopped
1/2 c. red wine
2 T. lime juice
1 T. balsamic vinegar
1 t. dried thyme
1 t. ground cumin
1 t. dried oregano
½ t. sea salt
½ t. fresh ground pepper
1 prepared pizza crust (12 inches)
4 oz. Chèvre
½ c. plain unsweetened yogurt
1/2 c. fresh cilantro, packed
Salt and pepper

In a large skillet, cook ground beef until just brown. Add onion, 2 minced garlic cloves and cook for 5 more minutes. Add tomatoes, chipotles, wine, lime juice, balsamic vinegar, thyme, cumin, oregano, salt and pepper. Simmer for 45 minutes. Preheat oven to 425 degrees. After meat mixture has simmered and cooked down, spread meat mixture on pizza crust. Bake for 7 minutes. Remove from oven and crumble goat cheese over pizza. Return to oven and bake about 5 minutes more.

While pizza is cooking, place yogurt, cilantro, the remaining two cloves of garlic, and salt and pepper in a blender. Process until smooth.

When pizza is done, remove from oven and drizzle cilantro sauce over pizza. Slice and serve.

http://theoperasingingchef.blogspot.com/2008/07/beef-stroganoff.html

Here is what you'll need:

2-3 pounds top sirloin steak,cut 3/4" thick
olive oil
1 large onion, chopped
3 garlic cloves, minced
4 cans mushroom soup
3 cans mushrooms, drained(or 12 oz sliced fresh)
salt and pepper to taste
1/8 tsp. ground nutmeg
2 tsp. paprika
1 tsp. spicy mustard
1/2 tsp. tarragon
2 cups sour cream
24 oz uncooked no yolk noodles

Here is what you'll do:

Saute onion and garlic in the olive oil for about 4 minutes on medium heat, add mushrooms and saute for another 2 minutes. Add the sliced beef and cook until no longer pink. While these are sauteing, add in the salt, pepper, and nutmeg.

Add in the soup, paprika, spicy mustard, tarragon, and sour cream. Stir well. Simmer at a low heat until think and creamy. If you feel that it's too thick, add some water.

Cook the no yolk noodles according to package directions.

Once noodles are done, serve the creamy sauce over the noodles and enjoy!

1-2 thick rib eye steaks cooked to medium rare
1/2-2/3 cup rough chopped cooked crab
2 Tb chopped parsley
2 Tb green onion
2 Tb sour cream
2 Tb shredded Parmesan cheese
1 tsp creamed horseradish
1 tsp Worcestershire Sauce
1 lemon for juice
Kosher Salt and fresh ground Black pepper

Place the steaks in the refrigerator for at least 25 minutes. Cut steaks very thin horizontally the length of the steak. You need a long wide piece to roll up.

Mix the crab, parsley, onion, sour cream, cheese,horseradish, and Worcestershire Sauce together. Salt and Pepper to taste.

Lightly salt and pepper the meat and spread a medium layer of the crab onto the meat - take care to leave a little space on the sides.

Roll the meat up pressing together lightly, you don't want to squeeze out the stuffing. Secure with toothpicks. Cut the roll into pinwheels removing the toothpicks as you go. You may heat up under a broiler for 5-7 minutes or serve cold. Place on a serving platter and drizzle with lemon juice before serving.

Number of servings: 4

4 Montana Black Angus NY strip steaks, cut 1-1/2 inches thick
1 cup dry red wine
1/4 cup olive oil
3 cloves garlic, minced
2 tablespoons fresh chopped cilantro
1 teaspoon crushed red pepper flakes
5 ounces crumbled chevre
3 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper

Place beef in a plastic zip bag. Add wine, olive oil, garlic, 1 tablespoon cilantro and crushed red pepper to bag. Zip bag and turn to coat steak evenly. Refrigerate to marinate overnight.

Heat grill (medium-high heat). In a small bowl blend chevre and Worcestershire sauce. Drain steak and discard marinade. Pat steaks dry. Season steak with salt and black pepper. Grill steak 6 minutes. Turn steak and spread with cheese mixture. Grill 5-6 minutes longer, or to desired doneness. Let sit 5 minutes before serving. Garnish with 1 tablespoon chopped cilantro.

Dumplings
2 tablespoons butter
1 1/4 cup chopped mixed mushrooms
3 tablespoons minced shallots
1/2 cup chopped fresh asparagus
fresh thyme leaves
1/4 teaspoon salt
8 wonton wrappers

Steaks
2 New York strip steaks, at room temperature
4 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
1/4 cup minced shallots
1/4 cup slivered sun dried tomatoes
2 cloves garlic, minced
1 1/2 cups pinot noir or other dry red wine
4 tablespoons beef stock
1 tablespoon cornstarch

Dumplings - Place butter, mushrooms, shallots, and asparagus in a small skillet over medium heat. Sauté until mushrooms are softened, about 3 minutes. Stir in thyme leaves and salt, and cook one minute more. Remove from heat and let cook to room temperature.

Lay won ton wrappers on a flat surface. Divide mushroom mixture evenly among wrappers, placing in center. Brush wrapper edges with water, then fold one corner over the filling to make a triangle shape. Press edges of dumpling closed, then position it upright with the folded side down. Let rest until needed.

Steaks - Rub steaks with 3 tablespoons of the olive oil, and season with salt and pepper. Heat remaining olive oil and butter in a large skillet over medium high heat. When hot, add steaks. Cook until seared on each side, about 4 minutes per side. Remove steaks from pan, and place in the oven on low heat until sauce is ready (this will also allow them to finish cooking).

After removing steaks, turn heat to medium. Add dumplings to pan, and brown them on bottom, about 4 minutes. Move dumplings to one side of the skillet. Add shallots, tomatoes, and garlic to pan. Sauté until vegetables are softened, about 3 minutes. Stir in pinot noir, and cover pan, Simmer for 5 minutes . Mix beef stock and cornstarch, and add to the skillet. Cook until thickened, about 3-4 minutes.

Arrange steaks and dumplings on a serving plate, and spoon sauce over both., Garnish with thyme sprig, and serve.

Makes about 20-24 meatballs

Meatballs

* 1 lb (450 g) extra lean ground beef

* 1 lb (450 g) lean ground veal (or pork)
* 4 cloves garlic
* 1 egg
* 3/4 cup breadcrumbs
* 1/2 tsp ground allspice
* handful fresh parsley (1/2 cup finely chopped)
* salt and pepper to taste

Pomegranate and Cumin BBQ Sauce

* 1 small can (16 oz) crushed tomato
* 1/2 cup pomegranate molasses
* 1/4 cup red wine vinegar
* 2 tbsp brown sugar
* 2 tbsp tomato paste
* 2 tsp ground cumin
* 1 tsp chili powder
* 1 tsp ground coriander
* 1/2 tsp ground ginger
* 1/2 tsp hot red pepper flakes
* 1/2 tsp ground allspice
* salt and pepper to taste

Preheat your oven to 350°F.

Put your meats into a large mixing bowl. Finely mince the garlic (or grate it using a rasp if you're lazy like me) and add it to the mix along with your egg, breadcrumbs, and very finely chopped parsley. Season the mixture with salt and pepper. Work the meat with your hands until all of the add-ins are evenly dispersed.

Pinch off about a generous golf-ball sized portion of meat and roll it into a fairly smooth ball. Arrange the balls on a baking sheet with a lip which you have either sprayed with a non-stick like PAM, or brushed lightly with oil.

Bake the meatballs for 18-20 minutes, or until they're almost cooked through and just barely pinkish in the middle. They will simmer again in the sauce.

For the sauce, put all of the ingredients in a medium sized pot. Put the pot on medium low heat. Let the sauce simmer away, covered, for at least 30-45 minutes until the color is a rich cinnamon red. Season the sauce with salt and pepper to taste.

Put the meatballs into a pot and pour the sauce over top. Let this simmer on low heat for 20 minutes before serving. These exotically tangy and sweet meatballs are perfect served on picks as a cocktail nibble, or over rice for a quick mid-week meal.

1 tablespoon New Mexico Chili Powder
1 teaspoon espresso salt
1 teaspoon coarsely ground pepper (preferably Tellicherry Peppercorns)
1 teaspoon light brown sugar (Demerara sugar)
1/2teaspoon granulated garlic
2 tablespoon white truffle infused olive oil
8 ounces fresh Shiitake Mushrooms
1 teaspoon aged balsamic vinegar (sliced)
4 ribeye steaks (10 ounces each)
8 red Anaheim chilies (fresh)
8 ounces sheep's milk feta cheese

This recipe takes steak to an entirely new level, the rub awakens your taste buds and combined with the toppings truly bring out the umami. This is such an easy dish to make but has very impressive flavor.

To make rub combine chili powder, espresso salt, pepper, brown sugar and garlic in a small bowl.

Place 1 tablespoon olive oil into a skillet over medium heat. Add Mushrooms and saute till they start to caramelize (about 3 to 5 minutes) Add balsamic vinegar, stir and remove from heat.

Coat steaks in remaining olive oil, and season generously with rub on both sides.

Remove stem and seeds from the Anaheim chilies and cut them in half (length wise)

Preheat grill. Place steaks on grill and top each with 4 pieces of Anaheim chilies. Cook over medium high heat for 5 minutes. Remove peppers, flip steaks and top again with the peppers. Cook and additional 3 minutes. Remove peppers and spoon mushroom mixture over top of steaks. Crumble Feta cheese on top and continue to grill an additional minute or two (for medium rare). Remove from heat and allow steaks to rest for (5 minutes). Place Steaks on plates and top with the peppers.

Serves 4

Ingredients for Medallions:
1 pound ground 100% Grass-fed 15/85 Ground Beef
1 Tablespoon Soy Sauce
1/3 cup fresh Thai basil, minced
2 green Onions, minced
2 cloves Garlic, minced
2 Tablespoons Crystallized Ginger, chopped to ¼" pieces
¼ cup Old-fashioned oatmeal
1 Egg white
½ teaspoon Sea salt
1 cup Panko Breadcrumbs
2 tablespoons Olive oil

Ingredients for Finishing Sauce:
3 Tablespoons Ketchup
2 Tablespoons Molasses
1 Tablespoon Sweet Chili Sauce
2 teaspoons fresh minced ginger
¼ teaspoon sesame oil

Ingredients for Cucumber Kicking Coleslaw:
3 cups packaged tri-colored coleslaw (without coleslaw dressing)
2 Persian cucumbers, thinly sliced
1 jalapeno, seeded and minced
½ cup chopped Thai basil
2 Tablespoons rice vinegar
2 Tablespoons light tasting olive oil
1 ½ Tablespoons soy sauce
1 Tablespoon sugar
2 teaspoons sesame oil
½ teaspoon fresh ginger
1 Tablespoon lime zest
1 Tablespoon lime juice
1 cup sprouts of choice
Basil for garnish

In medium bowl, thoroughly mix all medallion ingredients together except breadcrumbs and oil; set aside. To form medallions pour breadcrumbs on large plate, pat ¼ cup beef mixture into stainless steel measuring cup, dump onto breadcrumbs, lightly coat, place back into measuring cup pat firmly to shape medallion. Gently remove medallion from cup; set aside. Repeat steps to form 7 more medallions.

In a large skillet, over medium-high, heat oil. Fry beef medallions for 4 minutes, flip over and continue cook until no longer pink inside. Turn heat off and set aside. As medallions bake; stir finishing sauce ingredients in small bowl; set aside.

Prepare coleslaw: In large salad bowl mix coleslaw, cucumbers, jalapeno, and basil. In a small bowl thoroughly mix rice vinegar, olive oil, soy sauce. Sugar, sesame oil, ginger, lime zest and lime juice; pour over coleslaw and mix well. Refrigerate if not serving immediately.

To serve: Place beef medallions on top of coleslaw, brush medallions with finishing sauce; garnish with basil and sprouts.

Makes 8 medallions (2 per person for 4 servings)

Verde Goddess Dressing:

3/4 cup white wine vinegar
2 bunches green onions
1 bunch fresh flat leaf parsley
1 small bunch fresh cilantro
1 (2 ounce) can anchovy filets
2 cloves garlic
2 limes, juiced & zested
2 cups mayonnaise

Chipotle Marinade:

1 (7 ounce) can chipotle peppers in adobo sauce
1 quart organic buttermilk
1 small bunch cilantro
2 garlic cloves

1 (approximately 1.5 pound) grass fed flank steak
2 large heads romaine lettuce, chopped
2 red bell peppers, seeds and stems removed, julienned

To make the dressing:

Place all ingredients except mayonnaise into the pitcher of a blender; puree. Pour into a non-rective bowl; stir in the mayonnaise. Cover and refrigerate for at least 2 hours or up to overnight.

To marinate the steak:

Place all ingredients into the pitcher of a blender; puree. Place the flank steak into a 2 gallon zip top bag; pour marinade into bag. Seal bag; place into refrigerator. Keep refrigerated, turning occasionally, at least 4 hours or up to overnight.

Cook and Assemble:

Preheat an outdoor grill to medium high heat; cook flank steak to desired doneness, turning once halfway through cooking. Remove from heat and rest for 10 minutes. Slice thinly on the bias.
Mound chopped lettuce on a large serving platter; arrange sliced flank steak down center of lettuce pile. Arrange julienned bell peppers around steak. Serve with desired amount of chilled verde goddess dressing.

I love this recipe because it can be completely prepared in under 20 minutes, its made of fresh garden veggies and sirloin steak, and best of all - it tastes wonderful! Sicilian Steak Fajitas with Shiraz Salsa combines sirloin strips, spices and herbs that have been grilled with tortilla wraps and an amazing salsa made with home-grown veggies and herbs. The feta cheese added at the end completes the entire package

Ingredients
For the Shiraz Salsa

1/2 cup chopped black olives
1 cup tomato chopped
1/4 cup cucumber chopped
1/4 cup fresh basil snipped
1 tablespoon fresh oregano snipped
1 garlic clove minced
2 tablespoons extra-virgin olive oil
2 teaspoon Shiraz

For the Chicken Fajitas

8 fajita-size tortillas
1 teaspoon fresh ground pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon red pepper flakes
1/2 teaspoon fresh basil snipped
1/4 teaspoon cayenne pepper
4 grass fed sirloin steaks sliced into strips
2 teaspoons extra-virgin olive oil
1 cup feta cheese

Directions
Preheat oven to 350. Wrap tortillas in foil and place in oven for 8 minutes. Make the salsa by combining the black olives, tomatoes, cucumber, basil, oregano, garlic, extra-virgin olive oil, and shiraz. Cover with saran wrap and place in refridgerator. Next, prepare the fajitas by placing the black pepper, salt, garlic powder, red pepper flakes, basil and cayenne pepper in a shallow bowl. Combine. Dredge the steak strips, one by one, in the spice mix. Prepare grill by turning to medium-high heat. Grill steak strips until no longer pink (about 5 minutes). Remove to platter. Remove salsa from refridgerator. To serve place chicken strips in tortilla wraps, top with shiraz salsa and sprinkle with feta cheese Yield: serves 4

Serving Suggestion: Pair with your favorite red wine and a black bean/corn salad.

1 pound lean ground beef
1/2 cup prepared barbeque sauce
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers

Directions
1.Cook and stir ground beef in a medium skillet over medium heat until meat is cooked through and no longer pink. Drain off fat. Stir in bargeque sauce.
2.In another large skillet heat oil to about 375 degrees F or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and beef mixture.
3.Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 cup meat mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
4.Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Place on serving plate with a small bowl of barbeque sauce for dipping, if desired.

Makes 8 egg rolls