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Archive for the ‘Beef’ Category

Asian Beef and Broccoli {Slow Cooker}

Posted in Beef, Main Dish, Slow Cooker, tagged , , on October 2, 2012 | 1 Comment »

I’m always on the lookout for great slow cooker recipes, especially lately. Things have been busy around here, which you might have guessed if you pay attention to the frequency of my blog posts. Slow cooker recipes are so convenient because I can get dinner started in the morning, and then have less to do during the early evening hour when things always get busy and kids tend to want more attention.

We enjoyed this beef and broccoli dish, and will be making it again soon. I liked the Asian-inspired flavors and the combo of beef, broccoli, and cashews. Plus, when you serve this over brown rice you have a complete meal. If you have time you can add in a green salad, but if you don’t, you’re still getting a serving of veggies from the broccoli.

Asian Beef and Broccoli {Slow Cooker}

Printable Recipe

Makes 6 servings

Ingredients:

  • 1/4 cup orange juice, divided
  • 1/4 cup reduced-sodium soy sauce
  • 1 tbsp. sugar
  • 2 cloves garlic, minced
  • 1 tbsp. minced fresh ginger
  • Nonstick cooking spray
  • 2 1/2 lbs. boneless beef chuck, trimmed of fat and cut into 2-inch pieces
  • 2 1/2 cups frozen broccoli flowerets
  • 1 tbsp. cornstarch
  • 1 tbsp. orange marmalade (I substituted apricot preserves)
  • Freshly ground black pepper
  • 1/2 cup dry-roasted cashews
  • Cooked brown rice, for serving

Directions:

  1. In a bowl, mix 3 tbsp. orange juice, soy sauce, sugar, garlic, and ginger. Coat the inside of a slow cooker with cooking spray. Add beef and soy sauce mixture; stir. Cover; cook on low heat 6 hours.
  2. Just before beef is done, microwave broccoli, covered, on high 4 minutes. Drain any liquid. Transfer beef to a large bowl and shred. Add the broccoli, cover and set aside.
  3. Place a small fine-mesh sieve over a small saucepan. Pour juices from the slow cooker into the pan. In a small bowl, mix cornstarch and 2 tbsp. water. Add to the saucepan. Cook on medium and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in remaining tablespoon orange juice, marmalade or preserves, and pepper to taste.
  4. Add about half of the sauce and the cashews to the beef and broccoli. Toss to coat. Serve over brown rice with remaining sauce.

Source: adapted from Parents Magazine, September 2012

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Shredded Chipotle Beef

Posted in Beef, Main Dish, Meat, Slow Cooker, tagged on May 22, 2012 | 3 Comments »

This recipe was the first meal I cooked after William was born. It was an experience getting it into the crock pot in the morning while taking care of both kids, but luckily the recipe is pretty easy (although it did take me about three times as long as it usually would to finish it). I love that this recipe uses the slow cooker, allowing you to get it going in the morning when your schedule allows and then dinner can be on the table with minimal effort in the evening.

The first night I made tacos using the shredded chipotle beef. The next night, we used it in taco salads. We even ate it a third night, served on burger buns and topped with some cheese.  It would also be delicious on tostadas, nachos, or as a filling for enchiladas.  The recipe makes a lot, so you can get a lot of different meals out of it, or even freeze some for later (although I haven’t tried freezing it myself). I plan to make this again really soon and make some simple enchiladas with the beef, cheese, and my favorite red enchilada sauce.

Don’t be worried about the amount of chipotle chiles or chili powder called for in the recipe. After the beef cooks, you take it out and shred it, and then mix in only part of the sauce, so it doesn’t end up being overly spicy.

One year ago:  Vegetable Enchiladas

Shredded Chipotle Beef

Printable Recipe

A delicious filling for tacos, tostadas, taco salad, nachos, enchiladas, and more!

Makes 8-12 servings, depending on use.

Ingredients:

  • 2 onions, minced
  • 6 garlic cloves, minced
  • 1 jalapeno pepper, stemmed, seeded, and minced
  • 3 tbsp. minced canned chipotle chiles in adobo (I removed the seeds)
  • 2 tbsp. vegetable oil
  • 1 tbsp. tomato paste
  • 1/3 cup chili powder
  • 1 tbsp. ground cumin
  • 1 (15-oz.) can tomato sauce
  • 2 tsp. light brown sugar
  • 3 lbs. boneless beef chuck roast, trimmed and halved
  • Salt and pepper

Directions:

  1. Microwave onion, garlic, jalapeno, chipotle chiles, vegetable oil, tomato paste, chili powder, and cumin in a bowl, stirring occasionally, until vegetables are softened, about 5 minutes. Transfer to slow cooker.
  2. Stir in tomato sauce and brown sugar. Season beef with salt and pepper and add to slow cooker. Coat beef evenly with sauce mixture. Cover and cook until beef is tender, 9-11 hours on low or 5-7 hours on high.
  3. Transfer beef to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm.
  4. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
  5. Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Season with salt and pepper to taste. Filling can be refrigerated in airtight container for up to 3 days or frozen for up to 1 month. If frozen, let filling thaw completely before using.

Source: Slightly adapted from America’s Test Kitchen, Slow Cooker Revolution, via Apple A Day.

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Individual Meatloaves

Posted in Beef, Main Dish, Meat on March 8, 2012 | 4 Comments »

Meatloaf is not something that I cook very often, but I do enjoy it once in a while and I’m so glad that I tried this recipe.  It’s super easy and the meatloaves were delicious. Please don’t skip the glaze as it really makes these- it’s a slightly sweet, slightly spicy burst of flavor.

I really like the individual size of these meatloaves because they cook much faster than a regular meatloaf. (Plus, they look cuter too… or as cute as meatloaf can look.)  Even if you’re only cooking for a small crowd, I recommend making the full recipe of 8 mini loaves because the leftovers are great, especially as a sandwich.

Individual Meatloaves

Printable Recipe

Makes 8 meatloaves

Ingredients:

For the meatloaves:

  • 1 tbsp. olive oil
  • 3 cups chopped yellow onion (about 2 large onions)
  • 3 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 3 tbsp. Worcestershire sauce
  • 1/3 cup chicken broth
  • 1 tbsp. tomato paste
  • 2 1/2 pounds ground beef
  • 1/2 cup panko or other breadcrumbs
  • 2 large eggs, lightly beaten

For the glaze:

  • 1/2 cup ketchup
  • 1 tsp. hot sauce
  • 2 tbsp. brown sugar
  • 1/4 cup apple cider vinegar
  • 1/2 tsp. ground coriander

Directions:

  1. Preheat the oven to 350 degrees F. Wrap a wire rack with aluminum foil, and poke holes with a skewer or fork. Set atop a rimmed baking sheet.
  2. Heat oil in a skillet. Add the onion and cook until softened and translucent, but not browned, about 5 minutes. Add the garlic, salt, pepper, and thyme and cook until fragrant, about 30 seconds. Remove from heat and stir in the Worcestershire sauce, chicken broth, and tomato paste.
  3. Transfer the onion mixture to a large bowl. Add the ground beef, breadcrumbs, and eggs. Lightly combine using a fork, being careful not to mash the mixture. This will keep the meatloaves from being dense and tough.
  4. Divide the mixture into eight portions, and shape each into a loaf. Place each loaf on the baking sheet. At this point they can be refrigerated for several hours, or frozen.
  5. Bake about 30 minutes, or until they reach 140 degrees on an instant-read thermometer. Meanwhile, combine the ketchup, hot sauce, brown sugar, vinegar, and coriander in a small saucepan. Bring to a boil, and cook until the glaze is thick and syrupy, about 5 minutes.
  6. Brush the tops and sides of each meatloaf with glaze. Allow to cook an additional 5-10 minutes, or until they reach 150-155 degrees. Place meatloaves under broiler. Broil a few minutes until meatloaves are lightly browned and reach 160 degrees on an instant-read thermometer.
  7. Allow to rest 10 minutes before serving.

Source: adapted from Pink Parsley; meatloaves originally from Ina Garten; glaze originally from Cook’s Illustrated.

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Slow Cooker Beef Chili

Posted in Beef, Easy Weeknight Meals, Main Dish, Meat, Slow Cooker, Soups, Stews, and Chilis, tagged , , on January 5, 2012 | 2 Comments »

Note:  I have a new blog address!  You can now find Kristine’s Kitchen at:  kristineskitchenblog.com.  Please update any bookmarks or favorites you may have, although you will still be redirected to the new page if you type in the old address.

 

 

Slow Cooker Beef Chili

I love to cook. I do have a cooking blog, after all. But that doesn’t mean that I don’t enjoy having dinner prepared for me once in a while. With this slow cooker chili, it’s almost like someone else is cooking dinner. The slow cooker works away all day and you end up with a delicious-smelling house and a delicious-tasting dinner. All you have to do is throw in a few ingredients in the morning and then let it cook away.

I’ve been making this chili for years and it could not be easier. Slightly spicy and super satisfying, it’s the perfect meal to warm you up on a cold day.

One year ago:  Waffles of Insane Greatness

Slow Cooker Beef Chili

Printable Recipe

Makes 8 servings

Ingredients:

  • 1 pound beef boneless round steak, cut into 1/2-inch pieces (or often I’ll use already cut up stew meat)
  • 1 large onion, chopped
  • 2 medium stalks celery, cut into 1/2-inch pieces
  • 1 tbps. chili powder
  • 2 tsp. ground cumin
  • 1/4 tsp. dried oregano
  • 1/4 tsp. ground cinnamon
  • 2 cans (14.5 oz. each) diced tomatoes, undrained
  • 1 can (15 oz.) tomato sauce
  • 1 medium bell pepper, cut into 1-inch pieces
  • 1 can (15 to 16 oz.) kidney beans, rinsed and drained
  • Shredded cheddar cheese, if desired

Directions:

  1. Place all ingredients except bell pepper, beans, and cheese in 3 1/2- to 4-quart slow cooker.
  2. Cover and cook on low heat setting 6 to 7 hours or until beef and vegetables are tender.
  3. Stir in bell pepper and beans. Cook uncovered on high heat setting about 15 minutes or until slightly thickened. Serve with cheese, if desired.

Recipe from Betty Crocker: Slow Cooker Meals

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Meatball Sliders with Basil Pesto

Posted in Beef, Main Dish, Sandwiches, tagged , , , on April 20, 2011 | 4 Comments »

Meatball Sliders with Basil Pesto

These slider sandwiches are amazing. I have made meatball sub sandwiches in the past, but the addition of basil pesto to these sliders makes them exceptionally delicious. The pesto is a great complement to the flavors of the tomato sauce and meatballs. I served my sliders on my favorite homemade burger buns, and I think that also had a big positive impact on the flavor of the sandwich. The toasted homemade buns were able to stand up to the tomato sauce and pesto toppings without becoming soggy, which I think is so important in a sandwich. I made the buns half-size for the sliders, and they were perfect. You can certainly buy slider buns at the store if you don’t have the time or desire to make them. But if you have the time, the homemade buns are well worth the minimal effort it takes to make them. They also freeze well, and I now have enough leftover buns in my freezer for another few meals.

There was a fair amount of cooking involved to put this meal together, but if you enjoy cooking, that’s not a bad thing, right? Plus, my time in the kitchen produced enough food for three meals, for our family of three. I made the meatballs and tomato sauce one day, and that night we had spaghetti and meatballs for dinner. When I made the sauce and meatballs, I froze some sauce and a few uncooked meatballs for a future meal. The second day, all I had to do to get the sliders on the table was make the pesto and assemble the sandwiches. Quick and easy! (And, I made a double batch of pesto so that I could make this pizza for dinner the following night. Yum!) Now that I know how good these sliders are, next time I think we’ll have to have them for dinner two nights instead of only one. :)

One year ago: Pasta with Spinach, Zucchini, Pine Nuts, and Ricotta

Meatball Sliders with Basil Pesto

Printable Recipe

Makes about 20 sliders

Ingredients:

For the sauce:

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (28 oz.) can tomato puree
  • 1 (28 oz.) can tomato sauce
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • Water (optional)

For the meatballs:

  • 1/2 cup breadcrumbs, divided (I used panko)
  • 1/4 cup milk
  • 1 lb. ground beef
  • 1 egg
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • Olive oil

For the pesto:

  • 1 cup packed fresh basil leaves
  • 1 clove garlic
  • 2 tablespoons pine nuts
  • 1/4 cup olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste

For the sliders:

  • About 2 dozen white dinner rolls
  • Sliced provolone or jack cheese

Directions:

  1. To make the sauce, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion to the pot and saute until tender, 5-8 minutes. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the tomato puree, tomato sauce, parsley, basil, oregano, salt, and sugar. Add water to thin the sauce to your desired consistency. Bring to a boil, then lower the heat to a simmer. Let simmer for at least 2 hours.
  2. To make the meatballs, combine 1/4 cup of the breadcrumbs with the milk in a large mixing bowl. Let stand 10 minutes. Add the remaining breadcrumbs, ground beef, egg, garlic, salt, pepper, parsley, and basil to the bowl. Mix well until thoroughly combined. Form into meatballs, about 1 1/4 inches in diameter. Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides and then add them to the simmering sauce about 45 minutes before the sauce is finished. Cover and let simmer until the meatballs are cooked through, 35-45 minutes.
  3. To make the pesto, combine the basil, garlic, and pine nuts in the bowl of a food processor. Pulse until finely chopped. Scrape down the sides of the bowl. With the processor running, add the olive oil in a steady stream through the feed tube until well incorporated. Transfer the mixture to a small bowl and stir in the grated Parmesan. Season with salt and pepper to taste.
  4. To assemble the sliders, preheat the oven to 400 degrees. Slice the dinner rolls in half and lay open on a baking sheet. Bake for 5 minutes, just until lightly toasted. Slice a cooked meatball in half and place both halves on the bottom portion of a roll, flat side down. Spoon a small amount of sauce over the meatball. Top with sliced cheese. Repeat with remaining rolls. Bake again, 5 minutes more, just until the cheese is melted. Spoon a small amount of additional sauce over the cheese, and finish with a small spoonful of pesto on top. Serve immediately.

Recipe slightly adapted from Annie’s Eats, originally adapted from The Comfort of Cooking

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Bean-and-Beef Chili

Posted in Beef, Main Dish, Meat, Soups, Stews, and Chilis, tagged , , on February 2, 2011 | 1 Comment »

Bean-and-Beef Chili

I have tried a few different chili recipes over the years and this one is by far my favorite. There’s a crock pot chili that I’ve yet to post, this chicken chili which is delicious, but this beef-and-bean version I think is the best of them all. The chili is cooked for two hours on the stove, which makes the beef incredibly tender. A bowl of this chili has just the right balance between meat, beans, tomatoes, onions, and seasonings.

The chili is spicy, but not too spicy, which I like. I reduced the amount of chili powder called for in the original recipe because I was hoping Julia would eat this meal. (She didn’t, unless you count eating the cheese and avocado off the top, along with maybe one bite of meat and a few beans here and there. :(   We’re still working on expanding her food tastes!) The recipe below shows what I did when I made my chili; directions for making it spicier follow the recipe.

I was also pleasantly surprised with how easy this dish was to put together. The hardest part is cubing the meat; once you brown the meat and saute the onions and garlic, all that’s left to do is throw some more ingredients in the pot and let it simmer away. Don’t skip out on the toppings- the avocado and cheese (and sour cream, if you like) provide a nice cool contrast to the hot chili.

Bean-and-Beef Chili

Printable Recipe

Makes 8 servings

Ingredients:

  • Olive oil
  • 3 pounds boneless beef chuck, cut into 3/4-inch pieces
  • Kosher salt and freshly ground black pepper
  • 2 large onions, chopped
  • 8 cloves garlic, chopped
  • 1/4 cup chili powder
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 28-ounce can whole plum tomatoes and their juices, coarsely crushed with your hands
  • 1 3/4 cups low-sodium beef broth
  • 1/3 cup brewed espresso or strong coffee
  • 2 15-ounce cans beans, drained and rinsed (I used one can of pinto and one can of kidney beans)
  • Shredded cheddar cheese, diced avocado, and/or sour cream, for topping

Directions:

  1. Heat 1/2 tablespoon oil in a large pot (I used my Dutch oven) over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to a plate.
  2. Reduce the heat to medium and add the onions and garlic to the pot. (I did not need to add any more oil here, but if you do go ahead.) Cook, stirring often, until golden, about 6 minutes. Add the chili powder, oregano, and tomato paste; cook, stirring, 30 seconds.
  3. Return the beef to the pot and stir in the tomatoes with their juices, broth, and espresso or coffee. Bring to a boil, then reduce the heat and simmer, partially covered, about 1 1/2 hours. Add the beans and continue to simmer, partially covered, about 30 more minutes, until the beef is tender.
  4. Serve topped with cheese, avocado, and/or sour cream, if desired.

To make the chili spicier:

  • Increase the amount of chili powder to 1/3 cup and also stir in 2 tablespoons chili powder right before serving.

Recipe adapted from Food Network Magazine, January/February 2011

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Stuffed Peppers

Posted in Beef, Main Dish, Meat, tagged , , , on November 21, 2010 | 1 Comment »

Stuffed Peppers

I have tried a few stuffed bell pepper recipes over the years, and this is definitely my favorite. I like how it uses simple ingredients, is easy to put together, and creates a very flavorful result. The recipe calls for store-bought pasta sauce, although you can certainly use homemade if you have some on hand (or in your freezer). I used Trader Joe’s brand tomato and basil sauce, and it was delicious, especially after adding some red wine to it, as the recipe suggests.

If you are sometimes tempted to substitute dry herbs for fresh, as I am, I think the fresh parsley is really worth purchasing for this recipe (or maybe you even have some growing in your garden, but probably not as winter approaches :( ). The fresh parsley really brightens the flavor of the beef and rice filling.

I once made these for some friends who had a new baby, and it was a great meal give. If you are making a dinner to bring to someone, and want something different than the usual lasagna or casserole, give these stuffed peppers a try. You can assemble the peppers at home, place them in a baking dish with the sauce, and then your friends can just bake them when they’re ready to eat. (They do take a little longer than the usual 20 minutes to heat up if they’re coming out of the refrigerator.)

I’m sorry about the poor photo- I’ve tried twice now to get a good photo of this meal, and that is really hard to do with stuffed peppers! Trust me, they taste so much better than the photo shows. These stuffed peppers are both fun to eat and taste delicious, making them a kid- and adult-friendly meal!

Stuffed Peppers

Makes 4 servings

Ingredients:

  • 1 (3 1/2-ounce) bag boil-in-bag brown rice
  • 4 bell peppers (I used all red this time, but it’s fun to use a variety of colors!)
  • 3/4 pound ground sirloin
  • 1 cup chopped onion
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 2 1/4 cups bottled tomato and basil pasta sauce, divided
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 cup dry red wine

Directions:

  1. Preheat oven to 450 degrees F.
  2. Cook rice according to package directions, omitting salt and fat. Set aside.
  3. While rice cooks, cut tops off bell peppers. Discard seeds and membranes.
  4. Place peppers, cut sides down, in an 8-inch square baking dish. Microwave on high 2 minutes or until peppers are crisp-tender. Cool.
  5. Heat a large nonstick skillet over medium-high heat. Add beef and next 5 ingredients; cook 4 minutes or until beef is lightly browned and cooked through, stirring to crumble. Remove from heat. Add rice, 3/4 cup pasta sauce, and cheese to beef mixture, stirring to combine.
  6. While beef cooks, combine 1 1/2 cups pasta sauce and red wine in a small saucepan; bring to a boil.
  7. Spoon beef mixture into bell peppers, dividing equally among peppers. Place peppers in baking dish; add wine mixture to bottom of dish. Cover with foil.
  8. Bake at 450 for 20 minutes. Uncover and bake an additional 5 minutes or until lightly browned. Serve peppers with sauce.

Recipe adapted from Cooking Light: Cook Smart Eat Well

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Sloppy Joes

Posted in Beef, Easy Weeknight Meals, Main Dish, Meat, Sandwiches, tagged , on November 8, 2010 | 3 Comments »

Sloppy Joes

Lately, Julia has been becoming more and more of a picky eater. I do my best to serve her the same meals that Brad and I eat, because I don’t want to end up cooking two dinners every night (and I want to keep exposing her to a variety of foods, so that hopefully she’ll end up liking many of them). So when I made these Sloppy Joes for dinner, I was very happy to find that Julia loved them. I guess they really are a kid favorite! :)

We ended up eating this meal two nights in a row, and still had more left over. Next time, I’ll either share some of the Sloppy Joes with my parents and brothers, or freeze some of the meat mixture to use at a later time. I served my Sloppy Joes on these Light Brioche Burger Buns. This is a flavorful meal, with a good balance of meat and vegetables. I recommend a vegetable side dish, such as baked sweet potato fries or a green salad to round out the meal.

Sloppy Joes

Makes 6 servings

Ingredients:

  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped bell pepper (any color you like)
  • 2 garlic cloves, minced
  • 1 1/2 pounds lean ground beef
  • 1 (6-ounce) can no-salt-added tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (15-ounce) can no-salt-added corn, rinsed and drained
  • 6 hamburger buns
  • Cheddar cheese, optional

Directions:

  1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; saute 3 minutes. Add meat to pan and cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste; cook 2 minutes.
  2. Add chili powder, cumin, salt, and broth; reduce heat and simmer 12 minutes or until thick, stirring occasionally. Stir in corn, cook 2 minutes or until thoroughly heated.
  3. Meanwhile, toast the insides of the burger buns under the broiler. Spoon about 1 cup meat mixture on bottom half of each bun, and cover with top half of bun.  Top with cheese, if desired.

Recipe slightly adapted from Cooking Light

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Open-face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

Posted in Beef, Easy Weeknight Meals, Main Dish, Meat, Sandwiches, tagged , , , on June 22, 2010 | 2 Comments »

Open-face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

Ok, I confess, I planned a grilled flank steak meal in our weekly menu just so I would have leftovers to make these sandwiches. I tore this recipe out of my second issue of Fine Cooking magazine (thank you, Lisa, for the subscription!), and couldn’t wait to try them. I was not disappointed! The herbed goat cheese complemented the steak perfectly, and the melted Parmesan cheese was the perfect topping. The only thing that I wasn’t crazy about was the way that the juicy heirloom tomato soaked through my sandwich bread, although the tomato flavor was delicious. I’m not sure what you could do to avoid this problem, other than using a less juicy tomato. The next time you have leftover steak, I highly recommend that you try this sandwich. Yum!

Open-face Steak Sandwiches with Herbed Goat Cheese and Tomatoes

Serves 4

For the goat cheese

4 oz. fresh goat cheese (1/2 cup), at room temperature
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. chopped fresh basil
2 tsp. finely grated lemon zest
1/2 tsp. minced garlic (I omitted this garlic)
Kosher salt and freshly ground black pepper

For the sandwiches

Four 1-inch-thick slices sourdough or Tuscan bread
1 large clove garlic, cut in half
Olive oil for brushing and drizzling
Kosher salt and freshly ground black pepper
1/2 lb. heirloom tomatoes, preferably different colors (about 2 small or 1 large), sliced 1/2 inch thick
1/2 lb. leftover grilled flank steak, thinly sliced, preferably at room temperature
2 oz. Parmigiano-Reggiano, shaved

Make the herbed goat chese

In a small bowl, combine the goat cheese, parsley, basil, lemon zest, and garlic. Season to taste with salt and pepper. Set aside.

Make the sandwiches

Position a rack 5 to 6 inches from the broiler element and heat the broiler on high. Put the bread on a large baking sheet. Rub one side of each slice with the garlic halves, brush with olive oil, and sprinkle with salt and pepper. Toast under the broiler, 1 to 2 minutes per side.

Spread equal amounts of the goat cheese on the slices of toast, oiled side up. Distribute the tomato slices among the sandwiches and sprinkle with salt and pepper. Distribute the steak among the sandwiches and drizzle with olive oil. Top each with some of the shaved Parmigiano-Reggiano. Broil until the sandwiches are bubbling and starting to brown, 2 to 3 minutes, lowering the rack if necessary to prevent burning. Serve.

Make Ahead Tips

You can make and refrigerate the goat cheese mixture up to 3 days ahead.

Recipe from Fine Cooking, June/July 2010

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Simple Meal Idea: Grilled Flank Steak, Roasted Asparagus, and Potatoes

Posted in Beef, Easy Weeknight Meals, Meat, Side Dishes, tagged , , , , on June 21, 2010 | Leave a Comment »

Simple Meal Idea: Grilled Flank Steak, Roasted Asparagus, and Potatoes

If you’re looking for a quick and tasty summer dinner, try grilling some flank steak and serving it with vegetable sides. Brad grilled the steak, and kept it simple by sprinkling it with some steak seasoning. I used Karen‘s recipe for roasted asparagus, and it was delicious and so easy. I sauteed some red potatoes to round out the meal. First, I chopped them into small cubes. Then I cooked them in a skillet with a little olive oil over medium-low heat until they were tender (about 15 minutes), stirring often. I seasoned the potatoes with some salt and pepper. We really enjoyed this meal!

Soon to come…an amazing sandwich recipe to make with the leftover steak!

Roasted Asparagus

Ingredients

  • 1 lb asparagus spears (thick spears are best for roasting)
  • 1-2 Tbsp extra virgin olive oil
  • 2 cloves garlic, minced (optional)
  • Kosher Salt
  • Freshly grated black pepper
  • Lemon juice

Directions

  1. Preheat oven to 400°F.  Wash the asparagus.  Break the tough ends off of the asparagus and discard.
  2. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered cookie sheet.  Drizzle olive oil over the spears and roll the asparagus back and forth until they are all covered with a thin layer of olive oil.  Sprinkle with minced garlic, salt, and pepper.  Rub over the asparagus so that they are evenly distributed.
  3. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork.
  4. Drizzle with a little fresh lemon juice before serving, and add a little freshly grated Parmesan cheese for an extra touch.

Serves: 4

Recipe from Cooking with Karen, originally adapted from: Simply Recipes

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