Cow

Ingredients

• 2-3 pound flank steak
• 1 teaspoon kosher salt

For the marinade

• ¹⁄₄ cup balsamic vinegar
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 tablespoon mixed fresh herbs, minced

For the salad

• 1-2 cups cherry tomatoes, halved
• 6 cups baby arugula
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ¹⁄₄ teaspoon kosher salt

Instructions

1. Combine marinade ingredients in bowl or blender and pour over steak.  Marinate 4-12 hours.  
2. Combine cherry tomatoes with salt, vinegar, garlic, and olive oil.  
3. Prepare grill for high heat then grill flank steak until desired doneness is reached.  
4. Toss tomato mixture with arugula.  Slice steak thinly and serve with arugula-tomato salad.  

Comments

This recipe is from skinnytaste and it was great.  The arugula was nice and peppery and the balsamic marinade and dressing were lovely.

Ingredients

• 3 pounds beef tenderloin, trimmed and cut into 2x1x1/2 inch strips
• 2 tablespoons olive oil
• 2 tablespoons butter
• ¹⁄₄ cup shallots, finely chopped
• 1 pound mushrooms, sliced
• 1 cup beef broth
• 2 tablespoons cognac or brandy
• 1 cup sour cream
• 1 heaping tablespoon dijon mustard
• 1 tablespoon fresh dill, minced

Instructions

1. Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to plate.
2. Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 15 minutes. Add beef broth, then cognac. Simmer until liquid thickens and just coats mushrooms, about 15-20 minutes. Stir in sour cream and dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2-5 minutes. Stir in chopped dill. Season to taste with salt and pepper.

Comments

When I got a ton of dill from my favorite farmer at the market, Art suggested that I use it to make stroganoff.  Done!  I found this recipe from Epicurious and figured it would be fun to try instead of dredging up a previously used recipe.  This was very tasty, although I cut my filet strips a little too long.  Luckily everything was fork tender and amazing.  I served this with buttered egg noodles.

Ingredients

• 1 tablespoon coconut oil
• 12-16 ounces steak, sliced thinly - flank steak would work well, I used “stir fry meat”
• 2 bell peppers, cut into thin strips
• 3 tablespoons soy sauce
• 1 ¹⁄₂ tablespoons rice wine vinegar
• 1 tablespoon fresh ginger, minced
• 2 teaspoons chili garlic sauce
• 1 bunch green onions, cut into 2-inch pieces
• 2 teaspoons toasted sesame seeds

Instructions

1. Heat oil in large skillet over medium-high heat.  Add steak to pan, spread pieces out, and cook, without stirring, 2 minutes.  Add peppers and cook, stirring constantly, 2 minutes.  Remove mixture from skillet.  
2. Add soy sauce, vinegar, ginger, and chili garlic sauce to pan and bring to boil.  Cook 1 minute or until slightly thickened.  Return beef mixture to skillet and add onions.  Toss well to coat.  Sprinkle with sesame seeds before serving.  

Comments

This recipe is from myrecipes.com, but ultimately from Cooking Light.  It’s a nice, simple stir fry with a nice bite due to the chili garlic sauce.  There weren’t any leftovers.

Ingredients

• 2 cups potatoes, scrubbed
• ¹⁄₄ cup olive oil
• ¹⁄₂ medium onion, chopped
• 2 cups roast beef, diced in ¹⁄₄ inch cubes (I used deli roast beef, but leftovers would be great too.)
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• ¹⁄₈ teaspoon cayenne
• ¹⁄₈ teaspoon ground nutmeg
• salt and freshly ground black pepper, to taste
• ¹⁄₂ cup heavy cream
• 2-4 eggs

Instructions

1. Pierce potatoes with thin knife then microwave 5 to 10 minutes or until tender.  Place in refrigerator until remaining ingredients are ready, then dice potatoes into ¹⁄₄ inch cubes
2. Add oil to large skillet and heat over medium-high heat.  Add in potatoes and cook for 10 minutes, stirring occasionally, or until potatoes begin to brown.  Add onion and cook another 10 minutes, stirring.  
3. Add roast beef, garlic, thyme, cayenne, and nutmeg.  Cook another 5 minutes, stirring occasionally
4. Pour in heavy cream and stir until distributed.  Press mixture down with back of spatula and cook 10 minutes, stirring every 2 minutes, until hash is very crispy and browned.  Season with salt and pepper.  
5. In separate small skillet, fry eggs as desired.  To serve, divide hash between plates and top with fried eggs.  

Comments

This recipe is from Serious Eats and I thought it looked really good.  I have never had any sort of hash before, so I had no pre-conceived notions about it’s tastiness.  Art, on the other hand, has had it before and hates it.  I badgered convinced him to give this a try and he enjoyed it!  Lance enjoyed it too!  We all enjoyed this quite a bit actually, it was very tasty and easy enough to bring together.

Ingredients

• 1 pound ground beef
• 1 cup Italian seasoned bread crumbs
• ¹⁄₂ cup milk 
• 4 tablespoons ketchup
• 1 ¹⁄₂ tablespoons balsamic vinegar
• ¹⁄₄ teaspoon nutmeg
• ¹⁄₄ teaspoon fresh ground pepper
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon onion powder
• 1 large egg
• ¹⁄₂ tablespoon brown sugar 

Instructions

1. Heat oven to 350*F.  
2. Combine beef, bread crumbs and milk in large bowl.  Add 2 tablespoons ketchup, 1 tablespoon balsamic vinegar, and nutmeg, pepper, salt, and onion powder.  
3. Crack egg in small bowl and beat.  Pour egg into meat mixture and mix well with hands until just combined.  
4. Turn meat mixture onto baking sheet and form into loaf.  
5. Combine remaining ketchup, balsamic vinegar, and brown sugar together in small bowl.  Spread evenly over meatloaf.  
6. Cover meatloaf with aluminum foil and place in oven.  Bake 35 to 40 minutes.  Uncover meatloaf and bake 15 minutes.  Remove from oven and rest, uncovered, 10 minutes before slicing to serve.  

Comments

This recipe is from The Slow Roasted Italian and it was really scrumptious and flavorful.  Art thinks he doesn’t like meatloaf, but every time I make it I prove him wrong.

Ingredients

• 2 teaspoons olive oil, plus extra to toss
• 1 small onion, chopped
• 1 clove garlic, minced
• ¹⁄₂ tablespoon tomato paste
• ¹⁄₂ tablespoon flour
• 1 pound ground beef
• 1 bay leaf
• 1 teaspoon thyme
• ¹⁄₂ cup frozen peas
• 1 cup beef broth
• Salt and pepper, to taste
• 1 pound gnocchi
• 2 tablespoons butter
• ¹⁄₄ cup parmesan cheese

Instructions

1. Heat oil in large skillet over medium heat.  Add onion and sauté until translucent.  Reduce heat to low and add garlic, tomato paste, and flour.  Cook, stirring, 1 minute.  Add ground beef and cook, stirring, until browned and cooked through.  Add bay leaf, thyme, peas, and beef broth.  Increase heat to high and bring to boil.  Reduce heat to low and simmer 20 minutes, stirring occasionally.  Season with salt and pepper to taste.  
2. Bring large pot of water to boil and cook gnocchi as instructed by packaging.  Drain well.  Add butter to now-empty pot and melt over medium heat.  Return gnocchi to pot and cook, stirring often, until browned and starting to crisp.  
3. Heat oven to 375*F.  Transfer beef mixture to casserole dish.  Top with gnocchi then sprinkle with cheese.  Bake 15 to 20 minutes or until cheese is melted and beginning to brown.  

Comments

This recipe is from Fuss Free Cooking and I think topping cottage pie with gnocchi is the most brilliant thing ever.  I did opt to brown the gnocchi since it’s just better that way.  I love crispy gnocchi.

Ingredients

• Sirloin tip roast
• Spice rub of choice
• 1 tablespoon olive oil
• Aluminum pan
• 1 cup beef broth, plus extra for gravy
• ¹⁄₃ cup red wine
• Butter, as needed
• 2 tablespoons flour
• Salt and freshly ground black pepper

Instructions

1. One day before cooking, rub meat all over with spice rub.  Refrigerate overnight.  
2. Remove roast from refrigerator 1 hour before cooking and bring to room temperature on kitchen counter. 
3. Prepare smoker or grill, without any wood chips, for 325-350*F.  
4. Heat oil in large skillet and sear meat on all sides.  
5. Place aluminum pan under grate and add beef broth.  Place meat on grate over aluminum pan.  Add water, if necessary, during cooking.  This pan will catch the drippings so that you can make gravy.  
6. Cover grill or smoker and cook until a meat thermometer registers 130*F.  Remove meat from grill and place on plate.  Cover loosely with foil and rest meat for 30 minutes.  
7. While meat is resting, prepare gravy.  Transfer drippings to measuring cup and add enough beef broth to equal 1 cup.  Pour into saucepan and heat over medium heat.  Add wine and cook, stirring, for 2 to 3 minutes, or until sauce reduces slightly.  Transfer liquid to fat separator and let sit 5 minutes to allow fat to rise.  Return ¹⁄₄ cup of fat to saucepan (adding butter to make up the difference if necessary) and heat over medium-high heat.  Discard any extra fat.  
8. Add flour and stir to combine.  Cook, stirring continuously, until mixture thickens and becomes smooth, about 2 to 3 minutes.  Gradually add liquid to saucepan, stirring, until desire consistency has been reached.  Gravy should be slightly thin as it will thicken once served.  Season with salt, pepper, and ¹⁄₂ teaspoon of spice rub.  

Comments

This recipe is from Grilling Companion and the gravy is from Alton Brown.  Sirloin tip roasts are just a challenging cut of meat to work with and I don’t think I’ve ever gotten in quite right.  But this was probably my favorite of my attempts!  

(I made the gravy as written in the link for Thanksgiving 2013.  It was the first time I had ever tried making gravy and it was a HUGE hit.  Everyone loved it and it will be a regular on Thanksgiving menus of the future.  I have no idea why I thought gravy was really hard to make and that the stuff from the jar was better!  This was super easy and so flavorful.)

Ingredients

• 1 tablespoon sesame oil
• 1 pound ground beef
• 3 cloves garlic, minced
• ¹⁄₄ cup brown sugar
• ¹⁄₄ cup soy sauce
• ¹⁄₂ teaspoon fresh ginger, minced
• ¹⁄₂ teaspoon red pepper flakes
• Salt and freshly ground black pepper
• 1 bunch green onions, diced

Instructions

1. Heat a large skillet over medium heat.  Add sesame oil, ground beef, and garlic.  Cook until well browned then drain fat, if necessary.  
2. Add brown sugar, soy sauce, ginger, red pepper, salt, and pepper.  Simmer 2 minutes.  Top with green onions and serve.  

Comments

This recipe is from Lizzy Writes.  It was super easy and fairly tasty, although I found it entirely too salty.  The guys both like it, but they also ate it with rice which probably made a difference since the saltiness was spread out more.

Ingredients

For the sauce

• 1 cup soy sauce
• ¹⁄₂ cup brown sugar
• 1 cup mirin
• ¹⁄₂ cup sake

For the steak

• ¹⁄₄ cup coconut oil, or other vegetable oil
• 2 cups green onions, thinly sliced (about 24)
• 3 tablespoons fresh ginger, minced or grated
• 1 (2 to 2 ¹⁄₂ pounds) flank steak, trimmed of excess fat
• Salt and freshly ground black pepper

Instructions

1. To prepare the sauce, mix soy sauce, sugar, miring, and sake together in small saucepan.  Bring to boil over medium-high heat, reduce heat to simmer, and cook until thickened, about 20 minutes.  Remove from heat cool before using.  
2. Heat oil in small saucepan over medium-high heat.  Meanwhile, combine green onions and ginger in medium bowl and season with salt.  When oil is hot, pour over green onions and ginger. Stir well to combine and cool before using.  
3. Place steak on cutting board with grain running parallel to edge of counter.  Carefully butterfly the steak, leaving the long back edge attached by ¹⁄₂ to ¹⁄₄-inch of meat.  Open steak and flatten seam with hands to form rough rectangle.  
4. Season exposed side of steak with salt and pepper, then spread with green onion-ginger mixture, leaving 1-inch border on the long top and bottom.  
5. Carefully roll steak away from you, into a cylinder.  Place with seam side down.  
6. Tie steak tightly with twine, spacing ties every 1 ¹⁄₂ inches.  Slice into pinwheels using sharp knife, then insert a skewer into each pinwheel.  (Depending on your skewers, you can put multiple wheels on each.)  
7. Prepare grill for two stage grilling.  Cook pinwheels on hot side of grill until well charred on each side, about 3 minutes per side.  Transfer wheels to cooler side of grill, brush with 1 to 2 tablespoons of teriyaki sauce, cover, and cook until instant read thermometer reads 120*F for medium-rare or 130*F for medium.  Flip halfway through cooking and brush with more sauce.  Make sure to temp the center of the wheels, not just the outer edge.  
8. Transfer pinwheels to serving platter, let rest 5 minutes, brush with additional sauce and serve.  

Comments

This is one of the recipes I’ve been most excited about recently, and it did not disappoint!  It’s from Serious Eats, which is a super reliable source of new recipes.  The assembly was a bit finicky, but I blame my butterflying skills.  I’ve never butterflied a flank steak before and it was a bit of a challenge!  I served this with rice.

Ingredients

• 1 tablespoon vegetable oil
• ³⁄₄ cup long-grain white rice
• 1 can (10 ounces) Rotel Diced Tomatoes & Green Chilies
• ¹⁄₂ cup chicken broth
• Salt and freshly ground black pepper
• 1 pound ground beef
• 1 onion, chopped fine
• 1 red bell pepper, stemmed, seeded, and chopped fine
• 1 tablespoon chili powder
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) pinto beans, rinsed and drained
• 6 ounces Monterey Jack cheese, shredded
• 1 cup frozen corn, thawed
• 3 green onions, sliced thin

Instructions

1. Adjust oven rack to middle position and heat oven to 350*F.  Grease 8 inch square baking dish.  Heat oil in 12-inch skillet over medium-high heat until shimmering.  Add rice and cook, stirring often, until deep golden, about 5 minutes.  Transfer rice to prepared dish.  Stir tomatoes and their juice, broth, ¹⁄₂ teaspoon salt, and ¹⁄₄ teaspoon pepper into rice.  
2. Wipe out now empty skillet with paper towels.  Add beef, onion, bell pepper, ¹⁄₂ teaspoon salt, and ¹⁄₄ teaspoon pepper to skillet and cook over medium heat until beef is no longer pink and vegetables have softened, about 5 minutes.  Stir in chili powder, garlic, cumin, and coriander and cook, until fragrant, about 30 seconds.  Stir in tomato sauce and cook until slightly thickened, about 2 minutes.  
3. Add beef mixture to dish and spread evenly over rice.  Layer beans, then Monterey Jack, and finally corn over beef.  Spray 12-inch square of aluminum foil with baking spray and cover dish tightly with foil.  Place on rimmed baking sheet and bake until liquid is absorbed and rice is tender, 60 to 70 minutes.  Uncover, sprinkle with green onions, and let stand for 10 minutes before serving.  

Comments

This recipe is from Cook’s Country and it was pretty tasty.  Sadly the exact taste is lost to my memory, but I remember we all enjoyed it.