Cow

Ingredients
1 tablespoon chili oil (I used Smokey Chipotle Oil from Taste of Olive.) 
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon lemongrass, minced
2 tablespoons green onions, chopped
¹⁄₄ cup soy sauce
1 flank steak

Instructions
1. Combine all ingredients in large ziptop bag or other sealable container.  Refrigerate and marinate for 24 hours. 

2. Prepare grill.  (I assume you know how to prepare your own grill, since I don’t!) 

3. Remove steak from marinade.  Grill for about 4 minutes per side, or until meat reaches desired doneness.  Remove from heat, tent with foil, and let rest for 10 minutes. 

Comments
This recipe is from Emeril.  However much his TV persona with all of his buzz words can annoy me, I don’t think he’s ever let me down with a recipe and this is definitely no exception.  The original recipe called for skirt steak, but skirt and flank are similar enough that I knew it would work well.  I doubled the recipe and made two, since we had company for dinner. 

This marinade is fantastic.  The meat was so tender and amazing.  Everyone at the table was really impressed with how it turned out.  I will definitely be making this one again! 

Shown here with Zucchini Fritters with Ginger Soy Dip.

Ingredients
For the beef
8 cloves garlic, separated and peels left on
1 (approximately 4 pound) top sirloin roast

For the garlic-salt rub
3 cloves garlic, minced
1 teaspoon dried thyme
¹⁄₂ teaspoon table salt
_
For the garlic paste_
12 cloves garlic, peeled and cut in half lengthwise
2 sprigs fresh thyme
2 bay leaves
¹⁄₂ cup olive oil
Ground black pepper

For the jus
1 ¹⁄₂ cups beef broth
1 ¹⁄₂ cups chicken broth

Instructions
1. For the beef: Toast unpeeled garlic cloves in small skillet over medium-high heat, tossing frequently, until spotty brown, about 8 minutes. Set garlic aside. When cool enough to handle, peel cloves and cut into ¹⁄₄-inch slivers.

2. Using paring knife, make 1-inch-deep slits all over roast. Insert toasted garlic into slits.

3. For the garlic-salt rub: Mix minced garlic, thyme, and salt together in small bowl. Rub all over roast. Place roast on large plate and refrigerate, uncovered, at least 4 hours or preferably overnight.

4. For the garlic paste: Heat halved garlic cloves, thyme, bay leaves, salt, and oil in small saucepan over medium-high heat until bubbles start to rise to surface. Reduce heat to low and cook until garlic is soft, about 10 minutes. Cool completely. Strain, reserving oil. Discard herbs and transfer garlic to small bowl. Mash garlic with 1 tablespoon garlic oil until paste forms. Cover and refrigerate paste until ready to use. Cover and reserve garlic oil.

5. Adjust oven rack to middle position, place nonstick roasting pan, broiler pan, or oven-safe skillet on rack, and heat oven to 450*F. Using paper towels, wipe garlic-salt rub off beef. Rub beef with 2 tablespoons reserved garlic oil and season with pepper. Transfer meat to preheated pan and roast, turning as needed until browned on all sides, 10 to 15 minutes.

6. Reduce oven temperature to 300*F. Remove roasting pan from oven.  Using spatula, coat top or roast with garlic paste. Return meat to oven and roast until internal temperature reaches 125*F on instant-read thermometer, 50 to 70 minutes. Transfer roast to cutting board, cover loosely with foil, and let rest for 20 minutes.

7. For the jus: Drain excess fat from roasting pan and place pan over high heat. Add broths and bring to boil, using wooden spoon to scrape browned bits from bottom of pan. Simmer, stirring occasionally, until reduced to 2 cups, about 5 minutes. Add accumulated juices from roast and cook 1 minute. Pour through fine-mesh strainer. Slice roast crosswise against grain into ¹⁄₄-inch slices. Serve with jus.

Comments
This recipe is from Cook’s Country 2005.  I do wish I had reduced the jus more, as you can see from the picture it was very watery all over the plate!  This roast had tons of great garlic flavor thanks to the triple garlic attack of rub, paste, and studding.  I was very happy with how it turned out and how nice the roast was.  I might give this recipe another go in the future since it worked out so well. 

Shown here with Creamy Potato Casserole.

possible - had good points

Cook’s Country 2005

Ingredients
1 tablespoon vegetable oil
2 teaspoons red curry paste
2 (14 ounces each) cans coconut milk
2 tablespoons fish sauce
4 teaspoons brown sugar
1 ¹⁄₂ pound flank steak, cut lengthwise and then into thin strips
2 red bell peppers, stemmed, seeded, and cut into ¹⁄₄-inch-wide strips
¹⁄₂ pound sugar snap peas, strings removed
1 cup fresh basil, chopped
2 tablespoons fresh lime juice
Salt

Instructions
1. Heat oil in 12-inch skillet over medium heat until shimmering. Add curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, fish sauce, and brown sugar and simmer until slightly thickened, about 5 minutes.

2. Add beef and cook until pieces separate and turn firm, 3 to 5 minutes. Stir in bell pepper and peas and cook until peas are crisp tender, about 5 minutes. Off heat, stir in basil and lime juice. Season with salt to taste.

Comments
This recipe is from Cook’s Illustrated 2007.  I ended up getting the curry paste from Amazon, since Art was unable to find it at our local grocery store.  I was really pleased with the quality of the Mae Ploy stuff and will definitely be trying their other pastes in the future. 

This was a great dish and we all really enjoyed it. The flavors were lovely and I served it with jasmine rice from the rice cooker.  This recipe was also super easy to make, which is always a plus.

Cook’s Illustrated 2007

Ingredients
1 prime rib roast, any size will do, plan 1-2 people per pound
Kosher salt and freshly ground black pepper

Instructions
1. Remove roast from refrigerator and place on counter, loosely wrapped, for about 2 hours prior to cooking. 

2. Heat oven to 500*F, or as high as your oven will go. 

3. If bones are attached to roast, carefully remove before cooking to make cutting easier after roasting.  Season meat well with salt and pepper.  Place, or tie, meat on bones and place in roasting pan. 

4. Place roast in oven and cook for 15 minutes.  Then reduce heat to 325*F and continue roasting until instant read or probe thermometer reads 115*F for rare.  Remove from oven, wrap in foil, and let rest 20 to 30 minutes before carving. 

Comments
This is a very basic and straightforward recipe.  I’m not sure why roasts seem intimidating to people, since they really could not be easier.  This turned out phenomenally well, I just wish that I’d used two roasts instead of just the one!  (Ours are all cut into 3-5 pound pieces, which means we should double up when feeding company as well.) 

For my first time making prime rib, I’ve really quite pleased.  The meat was delicious, tender, and all around perfect. 

Shown here with Horseradish Cream Sauce, roasted asparagus, and Mini Yorkshire Puddings.

Person - Gwen

Ingredients
2 pounds flank steak, thinly sliced
¹⁄₂ cup cornstarch
1 cup water
1 cup soy sauce
¹⁄₂ cup brown sugar, packed
1 teaspoon red pepper flakes
2 tablespoons canola oil
1 tablespoon ginger, minced
2 tablespoons garlic, minced
1 bunch green onions, sliced

Instructions
1. Pat steak dry.  Place cornstarch in container, add steak, and shake well to coat evenly. 

2. Whisk water, soy sauce, brown sugar, and red pepper flakes together in medium bowl for sauce and set aside. 

3. Heat oil in large skillet over high heat.  Add steak to oil and cook until just browned.  Add ginger and garlic, continuing stirring until fragrant, about 30 seconds.  Add sauce to pan and cook until thickened and reduced.  Add green onions and stir to combine before serving. 

Comments
This recipe is from Tracey’s Culinary Adventures.  I don’t think I’ve ever actually had Mongolian beef in a restaurant, but both Art and Lance have and they thought this dish was great.  I also thought it was great, I just didn’t have anything to compare it to.  I sautéed fresh broccoli in the skillet after the meat was done and that went very well with the beef, sauce, and rice. 

I did feel that this was a bit on the salty side, which is a result of the soy sauce, so I’ll probably reduce the amount of soy to ¹⁄₂-³⁄₄ cup next time.  Very tasty regardless!

Internet - Tracey’s Culinary Adventures

Ingredients
1 tablespoon black pepper
1 tablespoon paprika
2 teaspoons chili powder
¹⁄₂ teaspoon cayenne
¹⁄₂ teaspoon garlic powder
¹⁄₄ teaspoon mustard powder 
3-5 pound rump roast
1 large onion, chopped

Instructions
1. Combine all spices in small bowl and mix well.  Rub mixture over rump roast. 

2. Spread onions over bottom of crock pot then place seasoned roast on top of onions. 

3. Cover and cook on LOW for 10 hours. 

Comments
This recipe is from Civilized Caveman Cooking Creations.  I have positive memories of pot roast but Art has the exact opposite.  As a result, I have avoided making anything that resembles pot roast over the last 15 years.  I finally decided that I should give pot roast a go while he was out of town for business and boy am I glad I did!  This was amazing!  The meat was tender and falling apart.  The rub was a bit on the spicy side but it was fantastic and the meat was anything but bland.  I served it in its juices with roasted vegetables and loved the leftovers as well.  Lance was also quite happy with the meal so I call it a success.  Even if I’ll probably never get the chance to make it again! 

Shown here with Roasted Carrots and Potatoes.

Internet - Civilized Caveman Cooking Creations

Ingredients
1 (2-3 pound) sirloin roast
Salt and freshly ground black pepper
2 cups red wine
¹⁄₄ cup red onion, minced
2 tablespoons butter

Instructions
1. Heat oven to 500*F. 

2. Season roast on all sides with salt and pepper.  Place in heavy ovensafe skillet and transfer to oven.  Cook 10 minutes then carefully turn roast and cook 10 more minutes. 

3. Reduce heat to 350*F and continue to cook until meat reaches 135*F.  Remove from oven and skillet, wrap with foil and rest 5 to 10 minutes before slicing. 

4. Meanwhile, put wine and onion in small skillet and cook over high heat until wine becomes thick and syrupy.  Remove from heat and stir in butter. 

5. Slice meat thinly and serve with sauce. 

Ingredients
This recipe isn’t from anywhere, it’s just a basic roast beef recipe with a simple sauce.  I think I overcooked the meat a little, which is a shame since it’s sirloin.  It was a tasty roast regardless and it made great leftover sandwiches too.

Person - Gwen

Ingredients
For roasted garlic
1 whole head garlic, peeled
2 teaspoons fresh thyme leaves
1 tablespoon olive oil
1 tablespoon balsamic vinegar

2 to 3 pound petite tender (or whatever you’ve got to work with)
2 tablespoons garlic, minced
1 tablespoons fresh thyme, minced
1 tablespoons fresh rosemary, minced
1 tablespoons olive oil
Salt and pepper, to taste

Instructions
1. Heat oven to 350*F. 

2. Mix peeled garlic with thyme, olive oil, and balsamic vinegar.  Pour onto aluminum foil and wrap tightly to seal. 

3. Bake 35 minutes.  Remove from oven, unseal, and let cool. 

4. Reduce oven heat to 225*F. 

5. Mix garlic, thyme, rosemary, and olive oil in small bowl. 

6. Cut petite tender in half or cut a deep pocket into it depending on the size.  Mine was super teeny (a bit less than 1 pound) so I just cut a pocket into it. 

7. Fill pocket with roasted garlic or place garlic between two halves of petite tender.  Tie closed with butcher twine.  Rub meat well with garlic and herb mixture from small bowl. 

8. Cook until meat reaches desired doneness.  Instant read thermometer should reach 135*F for medium rare.  Tent with foil and let rest 5 minutes before slicing and serving. 

Comments
This recipe is from dfw.com.  I was foiled a bit by the teeny size of my petite tender, but I decided to run with it and we ended up with a pretty tasty meal.  The meat is super flavorful like a good steak, but it was almost as tender as a filet mignon.  The roasted garlic added a great touch and I want to revisit my garlic stuffed filet roast recipe using roasted garlic as the stuffing.  This was a delicious preparation for this cut.

Internet - DFW

Ingredients
1 pound ground beef
1 onion, chopped
8 ounces mushrooms, sliced
2 tablespoons steak sauce
1 cup beef broth
Salt and freshly ground black pepper
Rolls

For the cheese sauce
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, sliced, shredded, or chopped

Instructions
1. Cook ground beef, onions, and mushrooms in large skillet over medium-high heat.  Cook until meat is brown and vegetables start to soften.  Add steak sauce and beef broth, season with salt and pepper, cook until sauce thickens, about 5 minutes. 

2. Meanwhile, split rolls and toast.  Then melt butter in medium saucepan.  Stir in flour and cook 1 minute.  Stir in milk and bring to a simmer.  Continue stirring until sauce thickens, about 2 minutes.  Remove from heat and stir in cheese until melted and well incorporated.  Stir cheese sauce into meat mixture then serve over toasted rolls.  (You could also serve meat mixture topped with cheese sauce if desired.)

Comments
This recipe is from Dainty Chef.  I love cheesesteaks and sloppy joes so the name of this recipe called to me.  It’s pretty simple and you could swap out the mushrooms for green bell peppers or use both if that’s how you like your cheesesteaks.  I’m a mushroom gal. 

These were really tasty and Lance even opted for the leftovers over the filet mignon that was in the fridge.  I count that as a success!  This was quick and easy, a definite keeper to make on a busy evening.

Internet - Dainty Chef

Ingredients
For the burgers
8 tablespoons unsalted butter
2 cloves garlic, minced
2 teaspoons onion powder
1 teaspoon pepper
¹⁄₂ teaspoon salt
2 teaspoons soy sauce
1 ¹⁄₂-2 pounds ground beef
4 hamburger buns

For the steak sauce
2 tablespoons tomato paste
²⁄₃ cup beef broth
¹⁄₃ cup raisins
2 tablespoons soy sauce
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce

Instructions
1. For the burgers: Melt butter in 8-inch skillet over medium-low heat. Add garlic, onion powder, pepper, and salt and cook until fragrant, about 1 minute. Pour all but 1 tablespoon butter mixture into bowl and let cool slightly, about 5 minutes.

2. For the steak sauce: Meanwhile, add tomato paste to skillet and cook over medium heat until paste begins to darken, 1 to 2 minutes. Stir in broth, raisins, soy sauce, mustard, vinegar, and Worcestershire, and simmer until raisins plump, about 5 minutes. Process sauce in blender until smooth, about 30 seconds; transfer to bowl.

3. Add 5 tablespoons cooled butter mixture and soy sauce to ground beef and gently knead until well combined. Shape into four (or more) ³⁄₄-inch-thick patties. Brush each patty all over with 1 tablespoon steak sauce. Combine remaining 2 tablespoons cooled butter mixture with 2 tablespoons steak sauce; set aside.

4. Prepare grill.

5. Grill burgers until meat registers 120 to 125*F (for medium-rare), 3 to 4 minutes per side. Transfer burgers to plate, tent loosely with foil, and let rest 5 to 10 minutes. Brush cut side of buns with butter-steak sauce mixture. Grill buns, cut side down, until golden, 1 to 2 minutes. Place burgers on buns. Serve with remaining steak sauce. 

Comments
This recipe is from the 2011 Cook’s Country Annual and it’s awesome.  The burgers are supposed to be like the burgers you’d get in a fancy steakhouse.  The steak sauce was great and, unlike most steak sauces in stores, was HFCS free.  Always a big plus there since food I can eat is superior to food I can’t eat!  The buns were fantastic, the burgers themselves were juicy and flavorful.  These burgers rock. 

Shown here with New Funeral Potatoes.

Cook’s Country 2011