Recipe Tag: beef

Beef Involtini (Braciole)

To make the meat, if using flank steak, line a cutting board with plastic wrap. Place 1 piece of meat on plastic wrap and cover it with a second piece of plastic wrap. Pound out steak to 3/8” even thickness. Place on a rimmed sheet pan.

Season both sides of beef with salt and pepper. On one side, sprinkle with chile flakes (if using), garlic, parsley, pecorino, and lay slices of prosciutto atop cheese. Add eggs and mozzarella. Roll meat tightly into rolls. Secure meat with toothpicks. Repeat with remaining meat rolls. Set aside.

To make the sauce, in a pot over medium-high heat, add 4 tablespoons oil. When oil shimmers, add onions and garlic and cook until softened and beginning to brown, about 5 minutes. Move onions and garlic to pan perimeter. Add remaining 1 tablespoon oil in middle of pan, add oregano and basil and cook until fragrant, 20 seconds. Add tomato paste and cook with spices, until color deepens, 3 minutes.

Combine herb-tomato paste and onion-garlic mixture together. Add diced tomatoes, tomato sauce, chicken broth, and soy sauce and stir to combine. Season with salt and pepper. Bring mixture to a boil. Cover, reduce heat to low, and simmer, about 5 minutes.

Meanwhile, in a large frying pan over medium-high heat, add olive oil. When oil shimmers, add garlic and cook, about 1 minute. Add meat rolls and cook until browned on the first side. Turn to second side and cook until browned. Continue to turn until all sides are browned.

Transfer meat to tomato sauce, submerging meat into sauce. Partially cover and let simmer until internal temperature reaches 140°, about 45 minutes.

Transfer meat rolls to a plate, remove toothpicks. Add some sauce to a serving platter, place rolls of meat over sauce. Spoon out more sauce over involtini. Garnish with pecorino Romano cheese and parsley.

Wagyu Blue Cheese Bites

To make the sauce, in a medium saucepan over medium-high heat, bring cream to boil, whisking continuously then continue to boil. As cream boils, it will rise to top of saucepan. Remove from heat and stir quickly to prevent overflowing. When cream settles, return to heat and boil. Repeat this step as necessary. Cook until cream is thick and saucy, 25-30 minutes.

Remove pan from heat and add Gorgonzola, pecorino, salt, pepper, and tarragon. Whisk rapidly until cheeses melt, and then serve. It can also be kept in a ceramic creamer placed in a small saucepan of hot water to keep sauce warm.

Meanwhile, cut steaks into 1” squares and season steaks liberally with salt and pepper.

In a grill pan or frying pan over medium-high heat, add steaks and cook until browned on first side, 3-5 minutes. Turn over and cook until browned on each side, about 128° for medium-rare. Transfer steak cubes to a cutting board and let rest, 5-7 minutes. Using toothpicks, serve with warmed Gorgonzola sauce and garnish with chives.

Beef Meatballs with Orange Sauce

Preheat oven to 400° and line a rimmed baking sheet with aluminum foil. Spray with cooking oil.

In a bowl, combine panko, ginger juice, soy sauce, sesame oil, and eggs. Set aside for 10 minutes. Add garlic, red pepper flakes, half of green onions, beef, salt, and pepper and mix to combine.

Scoop meat mixture into 1 tablespoon portions and place on prepared sheet pan. Roll each portion into round balls and bake meatballs until 160˚, about 10 minutes.

Meanwhile, to make the sauce, in a bowl, combine sugar, orange juice concentrate, rice wine vinegar, and cornstarch. Set aside. In a small saucepan over medium heat, add sesame oil and garlic and cook until fragrant, about 30 seconds. Add orange juice mixture, stirring constantly, and cook, over low heat, until slightly thickened. Add ginger, soy sauce, red chile flakes, and season to taste with salt and pepper. Sauce should be slightly thick. Serve with meatballs.

Stuffed Burgers with Pickled Shallots

To make the pickled shallots, in a small saucepan over medium-high heat, add water, vinegar, sugar, and salt and bring to a boil. Stir until sugar has dissolved. Remove from heat. Add shallots, let cool. Transfer to a glass or plastic container and refrigerate, for at least 4 hours.

To make the burgers, in a bowl, combine beef, Worcestershire sauce, salt and pepper.

Divide beef into 4 portions. Split each portion in half and flatten to 1/2” thickness. Place a piece of cheese in center of patty. Top with remaining half portion, seal edges by pinching with fingers and press an indent into center of burger.

Preheat a grill pan or frying pan over medium-high heat. Season burgers with salt and pepper and add to pan. Cook on first side until meat has formed a crust, 5-7 minutes. Turn over and cook on second side until desired doneness, 128° for medium-rare, 5-7 minutes. Transfer to plate to rest.

Slather buns with desired condiments. Add arugula, burger, tomatoes, drained pickled shallots, and remaining top bun.

Wagyu Steak and Eggs

Remove steak from refrigerator 20 minutes before cooking. Liberally season steak with salt and pepper.

In a cast iron skillet over medium-high heat, add 1 tablespoon oil. When oil shimmers, add steak and cook on first side, 3-5 minutes. Turn over and cook until browned on second side, another 3-5 minutes for medium rare. Transfer to a cutting board and let rest, about 5 minutes.

Add 1 tablespoon butter and shallot and cook, stirring often, until tender and beginning to brown, about 5 minutes. Season with salt and pepper and transfer to a plate.

In another nonstick frying pan over medium-high heat, melt butter. Add egg, season with salt and pepper, and cook until no longer translucent around egg white edges, about 2 minutes. Turn over, reduce heat to low and cook second side until whites are no longer translucent, 1-2 minutes.

Meanwhile, toast bread to desired doneness. Spread with remaining 1 tablespoon butter.

Slice steak against grain and transfer to a serving plate. Add egg, shallots, toast, and serve.

Classic French Onion Soup

Preheat oven to 400°.

Brush bread slices with oil. Place bread on a rimmed baking sheet and bake until golden brown, turning once, 10-12 minutes. Set aside. Increase heat in oven to broil.

In a large saucepan over medium-high heat, add 1 1/2 tablespoons oil. Add onions and cook until browned, 20-25 minutes. Add sherry and cook until evaporated. Add broths, thyme, liberally season with salt and pepper, increase the heat to high, and bring to a boil. Discard thyme sprigs.

Meanwhile, divide bread between 4 soup bowls. Pour soup into each bowl. Divide cheese evenly between bowls. Place bowls on a rimmed baking sheet and broil until cheese is bubbly and browned in spots, about 3 minutes.

Thai Beef Salad With Cucumber and Mint

Preheat a grill pan over medium-high heat or a broiler on high heat. Generously season steak with salt and pepper. Slather with curry paste and oil. Grill or broil steak until medium-rare, flipping once, 3-4 minutes per side. Transfer steak to a cutting board and allow to rest for 5 minutes.

To prepare dressing, in a small bowl, whisk together chile sauce, fish sauce, lime zest and juice, and honey. Set aside.

To serve, slice steak into 1/8” thick strips 3” long. Place steak strips, lettuce, red onion, cucumber, carrot, mint, and cilantro in a large serving bowl and lightly season.

Grilled Flank Steak With Tomatoes and Spiced Vinaigrette

Carefully remove silver skin from flank steak using a fillet knife. Split flank steak into 4 pieces. Crisscross each piece very lightly with fillet knife. Set aside.

In a small bowl, combine cumin, granulated garlic, smoked paprika, and salt. Season the flank steak on both sides.

Preheat oven to 500˚.

Place a cast iron skillet over high heat and add oil. In batches, place 2 steaks in skillet and cook for about 2 minutes on each side. Repeat with remaining steaks and transfer to oven and let cook until an instant-read thermometer reads 124˚ for medium-rare. Remove flank from skillet, tent with foil. Let rest for about 2 minutes.

To make the vinaigrette, in a bowl, combine first 5 ingredients. Whisk oil in a steady stream. Season with salt and pepper and add oregano.

Heat a frying pan over high heat and add a drizzle of oil. Add tomatoes and season with salt. Cook until tomatoes are slightly blistered. Drizzle tomatoes with half of vinaigrette. Serve over or on side of flank steak. Drizzle with balsamic vinegar.

Classic Meatloaf

Preheat oven to 350°. Spray a loaf pan with cooking spray and place on a rimmed baking sheet.

In a bowl, combine beef, onion, celery, garlic, parsley, breadcrumbs, eggs, milk, and season with salt and pepper. In a small bowl, combine ketchup, mustard, and Worcestershire sauce. Set aside.

Mix meatloaf ingredients with hands until ingredients are combined, but don’t overmix. Transfer mixture to loaf pan and place on baking sheet. Slather ketchup-mustard mixture over meatloaf. Bake until lightly browned, bubbling, and an instant-read thermometer reads 160°, 1- 1 hour 15 minutes.

Beef Fajita Bowls

On a cutting board, chop vegetables and beef into small pieces.

In a frying pan over medium-high heat, add oil. When oil shimmers, add vegetables, beef, and 1 cup salsa. Season mixture with salt and pepper and cook, tossing occasionally, until vegetables are tender and beef is just cooked through, 6-8 minutes.

In 4 bowls, divide rice, vegetable and beef mixture. Top each bowl with tortilla chips, remaining salsa, sour cream, guacamole, and cheese.