Tag: meat
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
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
Sauerbraten
Sauerbraten is simply a tender German style pot roast
What sets Sauerbraten aside from the everyday pot roast is that you brine and marinate the meat in vinegar and spices for several days
Then after it is cooked you make a gravy using some gingersnap cookies as the thickener
This makes for one delicious and unique pot roast!
I hope you will like our take on this great recipe and wonderful European dish!
Let’s get started with the marinade
We will need 1 cup of apple cider vinegar, 1 cup of red wine vinegar, 2 cups of water, 1 tablespoon of whole black peppercorns, 1/2 tablespoon of whole cloves, 2 teaspoons each of kosher salt and ground black pepper and 4 bay leaves
Add all these ingredients to a pot and place over medium heat
Bring to a rapid boil then remove the pot from the heat and allow to cool completely
Next up we have a 4.5 pound bottom round roast
Place the roast in a large bowl and pour in the marinade
Cover tightly with cling wrap and place in the refrigerator
Marinate the roast for at least 5 days
Flip the meat once per day
After 5 days remove the meat from the marinade, reserving the liquid
Pat the roast dry and set aside
Strain and reserve the liquid and discard the solids
Now we are going to cook this in our Instant Pot slow cooker which also has a saute function
This will allow us to brown the meat prior to cooking it
If you have a traditional slow cooker just brown the meat in a pan first
Heat 2 tablespoons of olive oil over medium heat until just starting to smoke
Add in the roast fat side down and sear for 2-3 minutes
Repeat this until all sides are browned
Remove the meat and set aside
Next we will need 1 onion and 3 carrots
Peel and roughly chop them
These are just being used to flavor the gravy and keep the meat off the bottom of the pot
Add the veggies to the pot
Cook the veggies for 4-6 minutes
Place the roast on top of the veggies fat cap up
Next you will need 1 tablespoon of Worcestershire sauce and 1 tablespoon of Gravy Master
Whisk the Worcestershire sauce and Gravy Master into the marinade
Pour the marinade into the pot around the roast
Seal up the slow cooker and cook on high for 5-6 hours depending on the size of the roast
You want the roast to be tender but you also still want to be able to slice it
Remove the roast and let it rest while we work on the gravy
Once again we are going to strain the liquid and discard the solids
This yielded around 3 cups
I’m placing 2 cups back into the pot and reserving 1 cup in case I have to loosen the gravy
Next we will need 12 gingersnap cookies and 1 tablespoon of sugar
This gravy is a work in progress, meaning I started with 12 cookies but I ended up adding in around 6 more
This will depend on your personal taste of how sweet and spicy you want the gravy
This is also why I reserved 1 cup of the cooking liquid so I could adjust the flavor and thickness as needed
Place the cookies in a food processor and grind
Bring the gravy to a boil
Add in the sugar and ground gingersnaps to the liquid
Whisk to combine
Allow the gravy to tighten up and adjust the flavors with either more ground cookies or reserved liquid
Remove the fat cap from the roast and thinly slice against the grain
We served this with Rotkohl which is a traditional German braised cabbage and egg noodles topped with our delicious gingersnap gravy!!
Click on our link to make Rotkohl
Enjoy!!!
Simply Sundays! ~ Sauerbraten
Ingredients
For the marinade
1 cup of apple cider vinegar
1 cup of red wine vinegar
2 cups of water
1 tablespoon of whole black peppercorns
1/2 tablespoon of whole cloves
2 teaspoons each of kosher salt and ground black pepper
4 bay leaves
For the roast
4.5 pound bottom round roast
1 onion
3 carrots
2 tablespoons of olive oil
For the gravy
reserved marinade
1 tablespoon of Worcestershire sauce
1 tablespoon of Gravy Master
12 gingersnap cookies (more if needed)
1 tablespoon of sugar
Directions
In a pot combine 1 cup of apple cider vinegar, 1 cup of red wine vinegar, 2 cups of water, 1 tablespoon of whole black peppercorns, 1/2 tablespoon of whole cloves, 2 teaspoons each of kosher salt and ground black pepper and 4 bay leaves
Bring to a rapid boil then remove the pot from the heat and allow to cool completely. Place a 4.5 pound bottom round roast in a large bowl and pour in the marinade. Cover tightly with cling wrap and place in the refrigerator
Marinate the roast for at least 5 days. Flip the meat once per day. After 5 days remove the meat from the marinade, reserving the liquid. Pat the roast dry and set aside. Strain and reserve the liquid, discard the solids
Heat 2 tablespoons of olive oil over medium heat until just starting to smoke. Add in the roast and brown on all sides. Remove the meat and set aside
Peel and roughly chop 1 onion and 3 carrots. Add the veggies to the pot. Cook the veggies for 4-6 minutes. Place the roast on top of the veggies fat cap up. Whisk 1 tablespoon of Worcestershire sauce and 1 tablespoon of Gravy Master into the marinade. Pour the marinade into the pot around the roast
Seal up the slow cooker and cook on high for 5-6 hours depending on the size of the roast. Remove the roast and let it rest while we work on the gravy
Once again strain the liquid and discard the solids. This yielded around 3 cups. Place 2 cups back into the pot and reserve 1 cup in case you to need loosen the gravy
Place 12 gingersnap cookies in a food processor and grind. Bring the gravy to a boil. Add in the sugar and ground ginger snaps to the liquid and whisk to combine. Allow the gravy to tighten up and adjust the flavors with either more ground cookies or reserved liquid
Remove the fat cap from the roast and thinly slice against the grain. Serve topped with the ginger snap gravy
Tools used to make this recipe
Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout
Wilton Recipe Right 3 Piece Cookie Pan Set
Architec Gripperwood Cutting Board
Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear
ZELITE INFINITY Chef Knife 10 Inch
© Simply Sundays 2017
All rights reserved
