Cow

Ingredients
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 teaspoon curry powder
1 teaspoon ground red pepper
2 teaspoons fresh ginger, minced
1 ¹⁄₂ teaspoons rice wine vinegar (I used honey ginger balsamic vinegar.)
1 teaspoon olive oil
1 (8 ounces) can crushed pineapple in juice, drained
4 cloves garlic, minced
1 flank steak (about 1 pound)
¹⁄₄ teaspoon salt

Instructions
1. Combine soy sauce, lime juice, curry powder, red pepper, fresh ginger, vinegar, olive oil, pineapple, and garlic in a large ziptop bag. Add steak, seal and marinate in refrigerator 24 hours, turning occasionally.

2. Prepare grill to medium-high heat.

3. Remove steak from bag; discard marinade. Pat steak dry and spray with cooking spray.  Place steak on grill rack, and grill 4 minutes on each side or until desired degree of doneness. Sprinkle with salt, and let stand 5 minutes. Cut steak diagonally across grain into thin slices. 

Note: If flank steak is larger than 1 pound, double all marinade ingredients. 

Comments
This recipe is from the 2011 Cooking Light Annual.  Art grilled it for us and it was great.  The flavor of the marinade was lovely and the flank steak was perfect.  I served it with steamed rice and sautéed broccoli that had some garlic and soy sauce added in.

Cooking Light 2011

Ingredients
3 (10 to 12 ounces each) strip steaks or rib eye steaks, about 1 inch thick
Salt and pepper
1 tablespoon olive oil
1 shallot, minced
¹⁄₄ cup balsamic vinegar
¹⁄₃ cup half and half
2 tablespoons fresh chives, finely chopped

Instructions
1. Pat steaks dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned, 2 to 5 minutes per side. Transfer to cutting board and tent with foil.

2. Add shallot to empty skillet and cook until softened, about 30 seconds. Stir in vinegar, scraping up any browned bits, and cook until syrupy, about 1 minute. Add cream and cook until slightly thickened, about 1 minute. Stir in chives and season with salt and pepper. Slice steaks and serve, passing sauce at table. 

Comments
This recipe is from the 2010 Cook’s Country Annual.  I used steaks from our half cow and they turned out perfectly medium rare and delicious.  The sauce was full of flavor and great balsamicy goodness.  This is a very quick and simple recipe, perfect for a busy weeknight. 

Shown here with Rice Pilaf with Vermicelli and Mushrooms.

Cook’s Country 2010

Ingredients
1 ¹⁄₄ tablespoons paprika
1 tablespoon kosher salt
1 teaspoon garlic powder
¹⁄₂ teaspoon ground black pepper
¹⁄₂ teaspoon onion powder
¹⁄₂ teaspoon ground cayenne pepper
¹⁄₂ teaspoon dried oregano
¹⁄₂ teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast

Instructions
1. Heat oven to 350*F.  Line baking sheet with aluminum foil and place wire rack on top. 

2. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.

3. Rub spice mixture over all sides of roast.  Place on prepared baking sheet.  Roast 1 hour or until meat reaches 145*F when tested with an instant read thermometer.  Rest 15 minutes before slicing. 

Comments
I found this recipe on [all(recipes.com](http://all(recipes.com//Recipe/herb-rubbed-sirloin-tip-roast/Detail.aspx).  I had a sirloin tip roast I knew I wanted to do something with, but I had no idea what to do with it.  Google turned up this spice paste and it was delicious.  The crust was nice and spicy, the meat was tender. 

Shown here with Garlic Roasted Mushrooms and French Onion Casserole.

Internet - all(recipes

Ingredients
1 unbaked pie crust (I like the Pillsbury kind.)
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 pound ground beef
¹⁄₂ teaspoon paprika
1 teaspoon garlic salt
¹⁄₄ teaspoon black pepper
Pinch red pepper flakes
¹⁄₂ teaspoon thyme
3 tablespoons mustard
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
¹⁄₃ cup seasoned breadcrumbs (I used garlic and herb breadcrumbs.)
1 ¹⁄₂ cups sharp cheddar cheese, shredded
2 large eggs

Instructions
1. Heat oven to 400*F.  Spread pie crust into pie plate or round casserole dish.  Bake for 10 minutes, remove from oven. 

2. Heat oil in large skillet over medium-high heat.  Add onions and cook until onions start to brown, about 7 to 8 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add ground beef, paprika, garlic salt, black pepper, red pepper, and thyme.  Cook, stirring occasionally, until beef is browned and cooked through, about 5 minutes.  Drain beef mixture if necessary and transfer to large bowl. 

3. Add mustard, balsamic vinegar, Worcestershire, bread crumbs, and ¹⁄₂ cup cheese.  Stir well.  Add eggs and mix until well combined.  Spoon mixture into pie crust and top with remaining cheese.  Bake 40 minutes, until crust is golden and cheese has browned. 

Comments
This recipe is from The Cookbook Chronicles blog and I think the cheese topping got a little bit too brown!  My mom used to make cheeseburger pie and I always loved it, so I figured this would make a nice winter dinner.  The flavors of the mustard, vinegar, and Worcestershire all shone through nicely and we enjoyed this “meat quiche.”  The picture does not do it justice at all.

Internet - The Cookbook Chronicles

Ingredients
For the sauce
1 tablespoon olive oil
4 medium shallots, thinly sliced
¹⁄₄ cup fresh cilantro, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
¹⁄₂ teaspoon red pepper flakes
¹⁄₂ cup chicken broth
¹⁄₄ cup hoisin sauce
3 tablespoons light soy sauce
2 tablespoons honey

For the relish
1 large hothouse cucumbers, diced (These are the cucumbers wrapped in plastic.  Large ones are about 12 inches long.)
¹⁄₄ cup rice vinegar
1 tablespoon sesame seeds
2 teaspoons fresh ginger, minced

For the steak
2 New York strip steaks, each about 1 inch thick
2 sweet onions such as Maui or Vidalia, cut into ¹⁄₂-inch-thick rounds
Olive oil

Instructions
1. For the sauce, heat oil in medium saucepan over medium heat.  Add shallot, cilantro, garlic, ginger and red pepper flakes.  Sauté, stirring, 5 minutes.  Add broth, hoisin, and soy sauce.  Boil until slightly thickened, about 5 minutes. Stir in honey and keep warm. 

2. For the relish, mix all ingredients in medium bowl.  Season with salt and pepper. 

3. For the steak, prepare broiler or grill for medium-high heat.  Brush both sides of steaks and onion slices with oil.  Brush steaks with a small amount of sauce being careful not to contaminate the sauce with raw meat.  Broil steaks until cooked to desired doneness, about 2 to 5 minutes per side for medium-rare.  Transfer to cutting board to rest.  (Cooking time will depend on actual thickness of steaks and heat of grill or broiler.)

4. Broil or grill onion slices until charred, about 4 minutes per side. 

5. Serve steak and onion topped with sauce.  Serve relish on the side. 

Comments
This recipe is from epicurious.com and it was interesting.  The sauce, steak and onions were very flavorful and tasty but the relish was sort of a strange component.  It probably would have been better with smaller pieces of cucumber which is something to keep in mind for the future.  The steaks were also a bit overcooked but that’s a function of Art still mastering the grill.  The flavors definitely had a lot going for them and lots of potential.  This recipe might be worth revisiting in the future.

Internet - Epicurious

Ingredients
5 tablespoons soy sauce
5 tablespoons oyster sauce
5 tablespoons mirin or white wine
1 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon sesame oil
1 pound beef sirloin, thinly sliced
1 pound fresh or 10 ounces dried noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
1 ¹⁄₄ cups chicken broth
1 pound broccoli, cut into florets
Freshly ground black pepper

Instructions
1. Combine 3 tablespoons each soy sauce, oyster sauce, and mirin in a medium bowl.  Add sugar and stir until completely dissolved.  Stir in cornstarch and stir until smooth.  Add sesame oil and beef, mix well and marinate for 20 minutes.  Drain meat and discard excess marinade. 

2. Bring large pot of water to boil.  Cook noodles 1 minute less than packaging directs.  Drain well. 

3. Heat 1 tablespoon vegetable oil in large skillet or wok over high heat.  Add garlic and stir-fry until fragrant, about 10 seconds.  Add beef and continue to stir-fry until tender, 2 to 3 minutes.  Transfer beef to plate. 

4. Add remaining tablespoon oil and, once hot, add broccoli, stirring until broccoli is coated lightly with oil.  Add ¹⁄₄ cup broth to skillet, reduce heat to medium-low, cover and cook until tender, 3 to 5 minutes.  Transfer broccoli to plate with beef. 

5. Add remaining cup of broth and remaining 2 tablespoons each soy sauce, oyster sauce, and mirin to the skillet and bring to boil over high heat.  Add noodles and cook until the liquid as almost completely evaporated, leaving the noodles lightly coated, 2 to 3 minutes.  Return beef and broccoli to skillet and toss to mix ingredients.  Season with pepper and serve. 

Comments
This recipe is from Steamy Kitchen and it was fantastic.  I was surprised we had any leftovers at all because we all gobbled it up.  The leftovers, however, were quite tasty too!  Everything was easy to bring together and the cooking goes very fast once you’ve got everything prepped.  I haven’t made very many Asian noodle dishes in the past, but this will certainly inspire me to make more in the future.

Internet - Steamy Kitchen

Ingredients
Rib eye steaks, 1 to 1 ¹⁄₂-inch thick
Olive oil
Kosher salt and ground black pepper

Instructions
1. Place large cast iron skillet in oven and preheat to 500*. 

2. Bring steak(s) to room temperature.  Once oven preheats coat steak lightly with olive oil then season well with salt and pepper. 

3. Remembering that the handle is hot, remove skillet from oven and place on burner over high heat.  Place steak in skillet and sear for 30 seconds on each side, only moving the steak to flip. 

4. Return skillet to oven for 2 minutes.  Flip steak and cook for 2 more minutes.  Remove steak from pan and place on plate.  Loosely cover with foil and allow to rest for 2-5 minutes before serving. 

Note: This will yield steaks that are medium-rare. Increase time in oven if you desire steaks which are more done. 

Comments
This recipe is from the great Alton Brown and hasn’t failed me yet.  It works well with most steaks and is super quick and simple.  Just remember that the handle of the skillet is hot… I always manage to burn myself when I do things like this. 

Shown here with Butternut Squash Risotto and Garlic Butter.

Internet - Alton Brown

Ingredients
2 pounds sirloin, cut into strips (Top round or similar cuts will also work.)
2 cups buttermilk
2 tablespoons olive oil
3 tablespoons butter
1 large onion, diced
1 ¹⁄₂ pounds mushrooms, sliced
1 teaspoon dried thyme
1 teaspoon paprika
2 tablespoons flour
1 cup beef broth
2 tablespoons red wine
1 cup sour cream
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, chopped (optional)

Instructions
1. Place meat in large zip-top bag or container and add buttermilk.  Seal bag or container and marinate in refrigerator 8 to 24 hours. 

2. Drain meat and pat dry with paper towels.  Season meat with salt and pepper. 

3. Heat oil in large skillet over medium-high heat.  Fry meat in batches until lightly browned, about 1-2 minutes per side, depending on thickness of slices.  Remove from skillet and set aside. 

4. Reduce heat to medium and add butter to skillet. Add onions and cook until soft, about 5 minutes.  Add mushrooms, thyme and paprika and cook, stirring, until the mushrooms have softened and any liquid has evaporated, about 5 to 10 minutes. 

5. Sprinkle with flour, stir and cook for a minute.  Add broth and wine, reduce heat to medium low and simmer until mixture thickens, about 5 minutes.  Return meat and any juices to the pan and cook until heated through, 2 to 3 minutes.

6. Remove from heat and stir in sour cream, mustard, and parsley.  Season with salt and pepper to taste and serve over rice or egg noodles. 

Comments
This recipe is from The Eclectic Cook and the original calls for “lesser” cuts of meat such as top round. I used sirloin since it’s what I happened to have, but top round would tenderize nicely with the buttermilk marinade.  The sirloin I used was nice and tender as well.  I’ve got quite a number of stroganoff recipes, this one is nice and simple and was very tasty.  I’m not entirely sure why I keep trying new recipes for stroganoff… it’s just so tasty.

Internet - The Eclectic Cook

Ingredients
1 beef tenderloin, about 2 pounds
Kosher salt
3 tablespoons panko bread crumbs
1 cup plus 2 teaspoons vegetable oil
1 ¹⁄₄ teaspoons ground black pepper
1 small shallot, minced
2 cloves garlic, minced
¹⁄₄ cup prepared horseradish
2 tablespoons fresh parsley, minced
¹⁄₂ teaspoon fresh thyme, minced
1 small (6 ounce) potato, peeled and grated on large holes of box grater
1 ¹⁄₂ teaspoons mayonnaise
1 ¹⁄₂ teaspoons Dijon mustard
¹⁄₂ teaspoon powdered gelatin

Instructions
1. Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400*F. 

2. Toss bread crumbs with 2 teaspoons oil, ¹⁄₄ teaspoon salt, and ¹⁄₄ teaspoon pepper in skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes. Transfer to bowl and toss with shallot, garlic, 2 tablespoons horseradish, parsley, and thyme.

3. Rinse grated potato under cold water, then squeeze dry in kitchen towel. Transfer potatoes and remaining cup oil to skillet. Cook over high heat, stirring frequently, until potatoes are golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer potatoes to paper towel-lined plate and season lightly with salt; let cool for 5 minutes. Reserve 1 tablespoon oil from skillet and discard remainder. Once potatoes are cool, stir into bread crumb mixture, crushing the potatoes as you stir.  

4. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with remaining teaspoon pepper. Heat reserved tablespoon oil in skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.

5. Combine remaining 2 tablespoons horseradish, mayonnaise, and mustard in small bowl. Just before coating tenderloin, add gelatin and stir to combine. Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.

6. Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120 to 125*F for medium-rare, 25 to 30 minutes.

7. Transfer roast to carving board and let rest 20 minutes. Carefully cut meat crosswise into ¹⁄₂-inch-thick slices and serve.

Comments
This recipe is from the 2009 Cook’s Illustrated Annual. Lance and I were both pretty sad that we had to save a few slices for lunch the following day as well as for Art to try when he returned home. Lance and I might have been able to devour the whole roast in one meal since it was just that delicious.   I’m not sure if the coating was supposed to be crunchy or not, I need to go and read the write up of the recipe in the book to find out. Regardless of what it was supposed to be, it was fantastic as it was.

Shown here with Caprese Panzanella.

Cook’s Illustrated 2009

Ingredients
1 tablespoon soy sauce
1 teaspoon sugar
1 ¹⁄₂ pounds sirloin steak tips, trimmed of excess fat and cut into 1 ¹⁄₂-inch chunks
³⁄₄ ounces dried porcini mushrooms, rinsed well
1 ³⁄₄ cups beef broth
Salt and ground black pepper
2 tablespoons olive oil
1 pound white mushrooms, sliced
1 large onion, halved and sliced thin
1 clove garlic, minced or pressed
¹⁄₂ teaspoon fresh thyme, minced
4 teaspoons all purpose flour
1 tablespoon fresh parsley, chopped

Instructions
1. Combine soy sauce and sugar in medium bowl. Add beef, toss well, and marinate at least 30 minutes or up to 1 hour, tossing once.

2. Meanwhile, cover porcini mushrooms with ¹⁄₄ cup broth in small microwave-safe container; cover with lid, and microwave 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and mince. Strain liquid through fine-mesh strainer lined with paper towel into medium bowl and reserve.

3. Sprinkle meat with ¹⁄₂ teaspoon pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until smoking. Add meat and cook until well browned on all sides, 6 to 8 minutes. Transfer to large plate.

4. Return skillet to medium-high heat and add remaining tablespoon oil, white mushrooms, minced porcinis, and ¹⁄₄ teaspoon salt; cook, stirring frequently, until all liquid has evaporated and mushrooms start to brown, 7 to 9 minutes. Scrape pan to loosen any fond.  Add onion and ¹⁄₄ teaspoon salt; continue to cook, stirring frequently, until onion begins to brown, 6 to 8 minutes longer. Add garlic, thyme, and flour; cook, stirring constantly, until vegetables are coated with flour, about 1 minute. Stir in remaining 1 ¹⁄₂ cups beef broth and porcini soaking liquid, scraping bottom of pan with wooden spoon to loosen browned bits, and bring to boil.

5. Place steak pieces into mushroom and onion mixture and add any accumulated juices to skillet. Reduce heat to medium-low and simmer until steak registers 130*F on instant-read thermometer, 3 to 5 minutes, turning beef over occasionally. Season with salt and pepper, sprinkle with parsley, and serve. 

Comments
This recipe is from the 2009 Cook’s Illustrated Annual and it seemed like a good way to use up some of the sirloin tip that was hanging out in my freezer.  The dish reminded us all of stroganoff in some ways and we like that the chunks of meat were still a bit pink in the middle.  The recipe develops quite a few layers of flavor and all the layers came together deliciously.  I served it with egg noodles but rice would work well too.

Cook’s Illustrated 2009