Tag: Beef
Grilled Steak with Chimichurri
No, Chimichurri isn’t some mythological creature that no ones seems to be able to photograph
In fact, it’s a tasty sauce with Argentinian origins that happens to go great with grilled meat, chicken and fish
Although there are variations, traditionally the main staples are parsley, garlic, chili flakes, vinegar and olive oil
We are adding a little honey and cumin to ours and we are serving this with steak
We have a 2 pound london broil
We like to score the meat on both sides to allow the marinade to really penetrate
Try not to cut to deeply
Now for a little marinade
You will need 1/2 cup of olive oil, 2 grated garlic cloves, 2 tablespoons of paprika and 1 teaspoon each of kosher salt and ground black pepper
Add the ingredients to a bowl
Whisk until combined
Place the meat in a resealable baggie, pour in the marinade
Force all the air out of the bag, seal and rub the meat around to evenly coat
Refrigerate for an hour, or overnight
Let’s work on the Chimichurri so we can refrigerate it, which will help the flavors to meld
We will need 1 packed cup of fresh parsley, 1/2 cup of extra virgin olive oil, 1/3 cup of apple cider vinegar, 1 tablespoon of honey (more if needed), 2 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon each of cumin and crushed red pepper flakes
Place all of these ingredients into a food processor and give it a whirl
Taste and adjust the seasoning as needed
I like to add in additional chopped fresh parsley for more body in the Chimichurri
Place in the refrigerator while you grill the meat to allow the flavors to meld
Take the meat out and let it rest on the counter for at least 15 minutes before grilling
I’m grilling this at around 350 F over direct heat
Place the meat on the grill at an angle and cook for 5 minutes
Turn (not flip) and cook another 4 minutes
Flip the meat, cook 4 minutes, then turn and cook about 3 minutes more or until an instant read thermometer registers 150 F for medium (the meat will cook a few degrees more as it rests)
Remove from the heat and let rest at least 10 minutes before slicing
Once rested, slice the meat against the grain
Looking real good!
We served this with topped with our delicious Chimichurri!
Enjoy!!!
Simply Sundays! ~ Grilled Steak with Chimichurri
Ingredients
2 pound london broil
For the marinade
1/2 cup olive oil
2 garlic cloves
2 tablespoons of paprika
1 teaspoons each of kosher salt and ground black pepper
For the Chimichurri
1 packed cup of fresh parsley (plus more)
2 garlic cloves
1/2 cup of olive oil
1/3 cup of apple cider vinegar
1 tablespoon of honey (more as needed)
1 teaspoon each of kosher salt and ground black pepper
1/2 teaspoon each of cumin and crushed red pepper flakes
Directions
For the marinade
In a bowl, whisk 1/2 cup of olive oil, 2 garlic cloves (grated), 2 tablespoons of paprika and 1 1/2 teaspoons each of kosher salt and ground black pepper
Score the london broil on both sides. Place into a resealable baggie. Pour in the marinade, squeeze the air out and seal. Rub the meat around to coat evenly. Marinate for at least an hour or overnight
Take the meat out and let it rest on the counter for at least 15 minutes before grilling. Grill this over indirect heat at around 350 F. Place the meat on the grill at an angle and cook for 5 minutes, turn (not flip) and cook another 4 minutes. Flip the meat, cook 4 minutes, then turn and cook about 3 minutes more or until an instant read thermometer registers 150 F for medium (the meat will cook a couple degrees more as it rests)
Remove from the heat and let rest at least 10 minutes before slicing. Once rested, slice the meat against the grain
For the Chimichurri
Place 1 packed cup of fresh parsley, 1/2 cup of extra virgin olive oil, 1/3 cup of apple cider vinegar, 1 tablespoon of honey (more if needed), 2 garlic cloves, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon each of cumin and crushed red pepper flakes into a food processor and blend
Taste and adjust the seasoning as needed. Add in another bunch of fresh chopped parsley for body. Place in the refrigerator so the flavors meld
Tools used to make this recipe
ZELITE INFINITY Chef Knife 8 inch
Architec Carving Board, Gripperwood
KitchenAid 3-Speed Hand Blender
Wilton 3 Piece Cookie Sheet Set
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Cheesy Beef Burritos
Un-Stuffed Cabbage Casserole
This casserole is adapted from stuffed cabbage rolls that my Mom, Mary, always made when I was a kid
I would sit in the kitchen and watch as she stuffed each cabbage leaf with a delicious filling of ground beef and rice
Sometimes I helped and we would stuff & roll, stuff & roll, stuff & roll until the entire tray of cabbage was ready to be baked
Fast forward to my kitchen where I’ve taken out the laborious rolling part and made this into a less time consuming “un-stuffed” casserole
Same great taste as far as I’m concerned, just quicker to get into the oven and into our bellies!
Start by cutting the core from a head of cabbage. I use savoy cabbage because I find it to be more tender than regular cabbage and it has a milder taste
Peel off each cabbage leaf being careful to keep it whole
Slice out any remaining part of the core. The easiest way to do this is to simply slice a “v” on the bottom of each leaf
Submerge the cabbage leaves a few at a time in a large pot of boiling, salted water
Blanch until the leaves have softened slightly but the color remains vibrant; just about 2-3 minutes
Immediately plunge into an ice bath to stop the cooking process and remove to a tray lined with paper towels
Roll each leaf like a cigar and slice into strips
Set aside and let’s work on the filling
Dice one large red pepper and one large onion and finely dice three garlic cloves
Saute in 2 tablespoons of olive oil over medium heat for about 5-6 minutes or until the veggies soften a bit
To the vegetables, add in 3 pounds of ground meat. You can use beef or turkey
Since this is a lot of meat, it will take about 10 to 12 minutes to brown
If using beef, drain the excess fat
To the meat mixture, add in 2 cups of cooked rice and 2 cups of tomato sauce
I’m using my recipe for Slow Cooker Tomato Sauce because it’s a little thinner than sauce cooked on the stove
Add in 1/2 cup of parmesan cheese and kosher salt and black pepper to taste
Mix to combine
Add enough tomato sauce to cover the bottom of an oven safe casserole, about 1 cup
Add a layer of the sliced cabbage leaves
Top with a layer of the meat mixture
Repeat adding layers of cabbage and meat mixture, ending with the cabbage and topping with about a cup of tomato sauce
Spread the sauce out over the cabbage so it’s mostly covered
Bake uncovered in a 375 degree oven for 40-45 minutes
Let sit 5-10 minutes before serving
As promised, all the delicious flavors of stuffed cabbage without all of the work!
Enjoy!
Un-Stuffed Cabbage Casserole
Ingredients
1 head of savoy cabbage
1 large red bell pepper
1 large onion
3 garlic cloves
3 pounds of ground beef or turkey
2 cups of cooked white rice
4 cups of tomato sauce
1/2 cup grated parmesan
Kosher Salt and black pepper
Directions
Preheat oven to 375 degrees
Bring a pot of salted water to a boil, prepare an ice bath by filling a large bowl with ice cubes and cold tap water
Cut the core from the head of cabbage and peel off each cabbage leaf being careful to keep it whole
Slice out any remaining part of the core by slicing a “v” on the bottom of each leaf
Submerge the cabbage leaves a few at a time in a large pot of boiling, salted water until the leave have softened slightly but the color remains vibrant; just about 2-3 minutes
Immediately plunge the cabbage leaves into and ice bath and carefully remove to a sheet pan lined with paper towels
Dice one large red pepper and one large onion and finely dice three garlic cloves; saute in 2 tablespoons of olive oil for about 5-6 minutes over medium heat or until the veggies soften a bit
To the vegetables, add in 3 pounds of ground meat. You can use beef or turkey
This will take about 10 to 12 minutes to brown ; if using beef, drain the excess fat
Add in 1/2 cup of parmesan cheese and kosher salt and black pepper to taste; mix to combine
Add enough tomato sauce to cover the bottom of an oven safe casserole, about 1 cup
Add a layer of the sliced cabbage leaves; top with a layer of the meat mixture
Repeat adding layers of cabbage and meat mixture, ending with the cabbage and topping with about a cup of tomato sauce
Spread the sauce out over the cabbage so it’s mostly covered
Bake uncovered in a 375 degree oven for 40-45 minutes; let sit 5-10 minutes before serving
Tools used to make this recipe
ZELITE INFINITY Chef Knife 8 inch
Simply Bamboo Maui Bamboo Cutting Board
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Stainless Steel Spider Strainer
© Simply Sundays 2018
All rights reserved
Shepherd’s Pie
Let’s talk comfort food!
Savory beef, onions, carrots and mushrooms in a rich gravy topped with creamy and buttery mashed potatoes
There are many great examples of comfort food out there
I should definitely know as comfort foods are one of my biggest weaknesses
Like eggplant parm, beef stew, lasagna, mac and cheese… I could go on!
However one of my favorites has to be Shepherd’s Pie
I mean it is meaty and hearty and covered in mashed potatoes… can you even ask for more?
My version of this great dish is a mashup of all the different ones I have tried over the years and I know you will love it as much as we do!
This is also a great way of utilizing leftover mashed potatoes which is what we are going to do here
We are starting off with 2 pounds of ground beef
You can certainly use ground lamb which is more traditional or any type of ground meat you prefer
Heat 2 tablespoons of olive oil in a pan over medium high heat
Add in the ground beef and brown breaking it up as you go
Cook for 10-12 minutes
Drain the meat and remove from the pan
Next we will need 2 carrots, 1 onion, 10 ounces of baby bella mushrooms and 3 garlic cloves
Baby bella mushrooms are also known as cremini or crimini mushrooms and can be brown or white
They are just immature portabella mushrooms
Peel and dice the carrots and onion, chop the garlic
Wipe any dirt off of the mushrooms with a dry paper towel and slice
Melt 2 tablespoons of butter in the pan and add the carrots, onions and garlic
Saute for 3-4 minutes
Add in the mushrooms
Cook 2-4 minutes
Add the beef back in and stir to combine
Next we will need 3/4 cup of dry red wine (like a Cabernet), 1 1/2 cups of beef stock, 2 tablespoons of Worcestershire Sauce, 2 tablespoons of Gravy Master and 1/4 cup of flour
Click on our link to make Homemade Beef Stock
Add the wine in and bring to a boil, reduce the heat to a simmer and cook 2 -3 minutes
Sprinkle the flour over the meat mixture and stir to combine
Add in the beef stock
Worcestershire Sauce and Gravy Master
Allow to thicken for 2 minutes then remove from the heat
Next we will need 1 cup of frozen peas
Mix the peas in with the meat mixture
Preheat your oven to 350 F
As previously stated I’m going to save a step by using around 4 cups of left over mashed potatoes
Click on our link to make Slow Cooker Mashed Potatoes
Transfer the meat mixture to a baking dish and scoop 2 cups of mashed potatoes on top
Spread the potatoes out evenly
At this point you can continue to spread the potatoes until your desired thickness or you can add them to a baggie and pipe them on like little lovely potato pillows
Spray the potatoes with some cooking oil or a drizzle of butter
Sprinkle with a little paprika
Place in the oven and bake for 20-25 minutes
Switch to broil and brown the potatoes being sure to keep and eye on them
Remove and let rest for 10 minutes or so before serving
Serve and dig in!
Enjoy!!!
Simply Sundays! ~ Shepherd's Pie
Ingredients
2 pounds of ground beef
2 tablespoons of olive oil
2 tablespoons of butter
2 carrots
1 onion
3 garlic cloves
10 ounces of baby bella mushrooms
3/4 cup of dry red wine
1/4 cup of flour
1 1/2 cup of beef stock
2 tablespoons of Worcestershire Sauce
2 tablespoons of Gravy Master
1 cup of frozen peas
4 cups of premade mashed potatoes
kosher salt
ground black pepper
Directions
Heat 2 tablespoons of olive oil in a pan over medium high heat. Add in the ground beef and brown breaking it up as you go. Cook for 10-12 minutes. Drain the meat and remove from the pan
Peel and dice 2 carrots and 1 onion, chop 3 garlic cloves. Wipe any dirt off of ten ounces of mushrooms with a dry paper towel and slice. Melt 2 tablespoons of butter in the pan and add the carrots, onions and garlic. Saute for 3-4 minutes. Add in the mushrooms and cook for 2-4 minutes more
Add the beef back in and stir to combine. Add in 3/4 cup of dry red wine (like a Cabernet) and bring to a boil, reduce heat to a simmer and cook 2 -3 minutes. Sprinkle 1/4 cup of flour over the meat mixture and stir to combine
Add in 1 1/2 cups of beef stock, 2 tablespoons of Worcestershire Sauce and 2 tablespoons of Gravy Master. Allow to thicken for 2 minutes then remove from the heat. Mix in 1 cup of frozen peas
Preheat your oven to 350 F. Transfer the meat mixture to a baking dish and scoop 2 cups of premade mashed potatoes on top. Spread the potatoes out evenly. Pipe the rest of the potatoes onto the meat mixture. Spray the potatoes with some cooking oil or a drizzle of butter and sprinkle with some paprika
Place in the oven and bake for 20-25 minutes. Switch to broil and brown the potatoes being sure to keep and eye on them. Remove and let rest for 10 minutes or so before serving
Tools used to make this recipe
ZELITE INFINITY Chef Knife 8 inch
Architec Carving Board, Gripperwood
Pyrex Basics Clear Oblong Glass Baking Dishes
© Simply Sundays 2018
All rights reserved