Another Delicious Stir-fry

Beef with Broccoli
source: blogchef
Ingredients:

• 1lb flank steak
• 4 T soy sauce
• 2 T chicken broth
• 1 tsp cornstarch
• 1 bunch fresh broccoli, sliced into florets
• 2 garlic cloves, minced
• 2 slices fresh ginger, finely minced
• 2 T vegetable oil

Directions:

1. Slice steak against the grain thinly into strips. Place steak in a bowl or sealable bag.
2. Combine soy sauce, dry sherry and cornstarch. Mix well, and pour mixture over steak strips. Marinate for 15 minutes to a half hour.
3. Heat the wok and add oil. Add minced garlic and ginger root and stir fry over medium-high heat for about 20 seconds. Add beef and stir fry stirring constantly for a couple minutes.
4. Add broccoli and stir fry for 5 minutes or until broccoli is cooked but still crispy and dark green.

Oldie but Goodie

Fajitas
source: Lisa Hawks
Ingredients:

• 1 lb flank steak
• 8 flour tortillas
• 2 large tomatoes, cut into wedges
• 2 onions, cut into wedges
• 2 T taco seasoning
• 2 cloves garlic, peeled and minced

toppings

• chopped lettuce
• green onions
• shredded cheese
• sour cream
• salsa

Directions:

1. slice steak diagonally into thin strips.
2. Heat a large skillet coated with cooking spray over medium-high heat. Add steak and cook and stir until browned.
3. Add tomato and onion wedges, garlic, and seasonings. Stir well and bring to a boil.
4. Cover, reduce heat to low and simmer for 10 minutes, stirring occasionally.
5. Serve on the warmed tortillas with toppings.

We LOVE this!

Pepper Crusted Tenderloin with Mushroom Cream Sauce

source: Rachael Ray

Ingredients

• 4 beef tenderloin steaks
• 4 teaspoons coarse black pepper
• 2 tablespoons butter
• 6 white mushroom caps, very thinly sliced
• 1 T white grape juice concentrate
• 3/4 cup cream
• Chopped parsley leaves or chives, for garnish

Directions:

1. Take the chill off the meat then pour the black pepper onto a small plate. Heat the EVOO in a nonstick skillet over medium-high to high heat. 
2. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3-4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink.
3. While the meat cooks, heat a small skillet over medium flame and melt the butter. Add mushrooms and lightly sautè them for 4-5 minutes. Season the mushrooms with salt and pepper and add white grape juice concentrate to the pan. 
4. Reduce the liquid by half, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2-3 minutes.
5. Spoon sauce over meat.

Tasty Tacos

Carne Asada
source: Tyler Florence
Ingredients:

• 2 pounds flank or skirt steak, trimmed of excess fat
• 1 recipe Mojo
• Olive oil
• salt and freshly ground black pepper
• 16 corn tortillas
• Shredded lettuce
• white onion, chopped
• Pepper Jack, shredded
• 1/2 cup Pico de Gallo
• 2 limes, cut in wedges

Mojo

• 4 garlic cloves, minced
• 1 jalapeno, minced
• 1 large handful fresh cilantro leaves, finely chopped
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 1 orange, juiced
• 2 tablespoons white vinegar
• 1/2 cup olive oil

Directions:

1. Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
2. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
3. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
4. To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas. 

Mojo

1. In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.

 

This is definitely worth trying.

Philly Cheese Steak Sandwich 

 Ingredients:

• 4 Italian sandwich rolls or Kaiser buns (split in half lengthwise)
• 1 onion (thinly sliced)
• 1 green bell pepper (thinly sliced)
• ½ package fresh sliced mushrooms
• 1 tablespoon olive oil
• 1lb rib-eye steak (sliced thinly as possible)
• ¼ cup water (or more)
• Salt and pepper (to taste)
• 8 Slices Provolone cheese (or cheese whiz, or sliced American cheese)

Directions:

1. Add oil to a large sauté pan over medium-heat heat. Add vegetables and sauté until tender. Season vegetables with salt and pepper while cooking if desired. Remove vegetables from the pan and transfer to a large bowl.
2. Add steak to the hot pan. Season steak with salt and pepper. Quickly stir fry steak until browned. Deglaze the pan with water scrapping up any bits of steak stuck to the pan. Simmer until steak is tender.
3. Place split rolls onto a baking sheet, top each evenly with sliced steak, vegetables and 2 slices of cheese. Place under a broiler until cheese has melted.

 Surprise surprise! We found this recipe on our favorite recipe blog! :)

A Delicious Valentine's Day

Sliced Steak with Green Olive and Tomato Sauce

Ingredients:

• 2 Tbsp. Worcestershire sauce
• 2 Tsp. hot sauce
• 2 Tbsp. olive oil
• salt and black pepper
• 1 1/2 lbs. boneless shoulder steak or top round steak
• 1 medium red onion, chopped
• 2 large garlic cloves, chopped
• 1 c. chicken stock
• 1/2 c. large pitted green olives, chopped
• 1/4 c. fresh flat-leaf parsley leaves, chopped
• juice of one lemon
• 3 plum tomatoes, seeded and chopped
• 3 Tbsp. cold butter, cut into pieces

Directions:

1. Preheat the broiler on high. 
2. Combine the Worcestershire sauce, hot sauce, a liberal drizzle of olive oil, salt and pepper and smear this mixture over the steak. 
3. Put the steak on a broiler pan on the rack closest to the flame. Broil it for 6 minutes per side. 
4. Remove it from the broiler and allow the meat to rest for 5 minutes, loosely covered with a piece of aluminum foil.
5. While the steak is broiling, make the green olive and tomato sauce.
6. Preheat a medium skillet over medium-high heat with the 2 Tbsp. of olive oil, twice around the pann.
7. Add the onions and garlic and season with salt and pepper. 
8. Cook, stirring frequently, for 5 minutes; let the onions take on a little color. Add the chicken stock and cook until it has reduced by half.
9. Add the olives, parsley, lemon juice, and tomatoes. Stir them to combine, turn off the heat, and add the cold butter, stirring until it is completely melted and incorporated.
10. Slice the rested steak very thin against the grain and on a slight angle. Serve the sliced steak with some of the green olive and tomato sauce.

Sauteed Artichokes and Mushrooms

Ingredients:

• 2 tbsp. olive oil
• 1/2 lb. cremini mushrooms, quartered
• 3 garlic cloves, chopped
• salt and black pepper
• 1 15-ounce can quartered artichoke hearts, drained
• 1/2 c. chicken stock
• 1/4 c. fresh flat-leaf parsley leaves, chopped

Directions:

1. Preheat a large skillet over medium-high heat with the olive oil. Add the mushrooms and cook, stirring occasionally, for about 5 minutes, or until they take on a little color. 
2. Add the garlic and season the darkened mushrooms with salt and pepper, cook them for 2 minutes more, then add the artichokes and chicken stock to the skillet and cook them together to heat through. 
3. Add the parsley to the skillet, toss to combine, and serve.

Charred Asparagus Tips

Ingredients:

• 1 bundle asparagus
• olive oil
• salt and black pepper

Directions:

1. Preheat oven to 500 degrees.
2. Hold a spear of asparagus at both ends, then snap it. Where the asparagus breaks naturally can be your guide to trim the bundle of spears. Save the tough ends to make soup, if you like.
3. Dress the spears with oil, salt, and pepper. 
4. Scatter the spears on a thin pizza pan or baking sheet and roast them for 5 to 6 minutes, or until they are charred at the edges.

We originally found these recipes in Rachael Ray's 2,4,6,8: Great Meals for Couples or Crowds cookbook. It's FABULOUS.