Sirloin Steak Kabobs

Another recipe Natalie shared with me, not sure where she found it but I have to save it somewhere so I can find it again.  This was really, really good.
 
1 lb sirloin steak 
1/2 cup butter 
2 TBS minced garlic 
1 TBS garlic salt 
1 tsp salt 
 1. Melt butter. 
2. Mix together butter, garlic, garlic salt and salt. 
3. Cut steak meat into about 1.5 inch pieces (cubes). 
4. Baste butter mixture onto steak pieces. 
5. Stick steak pieces onto kabob sticks 
5. Grill for about 15 minutes. 
6. Rotate skewers every couple of minutes, cooking evenly on each side. 
7. Re-baste meat throughout grilling process, because a lot of the flavor will cook off. 
8. Check steak temperature when you are done grilling, meat should be 150 for medium well/ or cut one piece open to check the color inside, should be light pink for medium well steak.

Sweet and Sour Meatballs

It always seems around this time of year I get really tired of what we have for dinner.  So I have been trying a lot of new things and this one is definitely a keeper.  I got the recipe here but modified it slightly.

• Meatballs 
• 1 pounds lean ground beef
• 1 eggs
• 1/2 cup dry bread crumbs
• 1/4 cup finely chopped onion
• 1/4 teaspoon ground ginger
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon ground black pepper
• 1 teaspoons Worcestershire sauce
• 1 teaspoons granulated sugar

• Sauce
• 1 (20 ounce) can pineapple chunks, drained with juice reserved
• 1/3 cup water
• 3 tablespoons distilled white vinegar
• 1 tablespoon soy sauce
• 1/2 cup packed brown sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 1/2 teaspoon seasoning salt
• 1 large carrot, diced
• 1 large green bell pepper, cut into 1/2 inch pieces

I didn't think there was enough sauce so I doubled it (Using chicken broth instead of pineapple juice) but that was too much so maybe 1 1/2 times would be perfect 

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar and mix in. Shape into one inch balls.
3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes; set aside. I turned them halfway so they didn't get burned on the bottom.
4. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
5. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked. I found that after 20 minutes the green peppers were still pretty hard so I would maybe cook it a little longer.  Also we used celery instead of carrots.  

BRISKET

1 tsp. celery salt
3 tsp. salt
1 tsp onion salt
1/2 tsp. pepper
1 tsp. garlic salt
3 Tbsp Worcestershire sauce
1 bottle liquid smoke
1/2 bottle barbecue sauce or use recipe below

Sprinkle onion, garlic, and celery salt on both sides of brisket. Place brisket in low roasting pan with fat side up, pour liquid smoke over brisket. Cover with foil and place in refrigerator over night.

Sprikle salt, pepper, and Worcestershire sauce over both sides of brisket, cover with foil and bake in oven for 7 hours at 275.
Remove foil and cover with barbecue sauce and bake uncovered 45-60 minutes longer. or
shred and serve with barbecue sauce on the side.


ROCKY MOUNTAIN BRISKET BARBECUE SAUCE
3 Tbsp brown sugar
1 14 oz bottle catchup
1/2 cup water
2 Tbsp liquid smoke
4 Tbsp Worcestershire sauce
3 tsp. dry mustard
2 tsp. celery seed
6 Tbsp. butter

Combine all ingredients in sauce pan. Bring to a boil, stirring occasionally. Cook for 10 minutes. Serve with sliced or pulled brisket.

Carne Asada

1/3 cup white vinegar

1/3 cup soy sauce (GF Tamari Sauce)

4 cloves minced garlic

2 limes, juiced

1/3 cup olive oil

1/4 cup orange juice

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp chili powder

1 tsp dried oregano

1 tsp ground cumin

1 tsp paprika

Mix together all ingredients. Use as a marinade for carne asada meat, or flank steak. Marinate for 1 to 8 hours. Overnight is probably best.

Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly until the meat is cooked through and most of the liquid has evaporated.

Use the meat for tacos, or eat plain with rice.

We cooked the steak whole on the grill then ate it with Mexican rice.

Mini Beef Wellingtons

Ingredients:

8 small beef tenderloins steaks, cut 1-inch thick (4 oz. each)

4 TBS olive oil

1 lb. mushrooms, finely chopped

6 TBS dry red wine (I used cranberry juice)

6 TBS green onions, finely chopped

1/2 tsp. dried thyme leaves, crushed

1 tsp. salt divided

1 tsp. pepper divided

12 phyllo dough sheets, defrosted

cooking spray

directions:

1. Heat oven to 425

2. Heat oil in large skillet over medium heat until hot. Add mushrooms; cook and stir 5 minutes or until tender.

3. Add wine; cook 2-3 minutes or until liquid is evaporated.

4. Stir in green onions, thyme, 1/4 tsp salt, 1/8 tsp pepper. Remove from skillet; cool completely.

5. Heat same skillet over medium heat until hot. Place steaks in skillet; cook 3 minutes turning once. (Steaks will be partially cooked. do not over cook.)

6. Season with salt and pepper, as desired

7. Create 2 stacks o 6 phyllo sheets on flat surface, spraying each sheet thoroughly with cooking spray.

8. Cut stacked sheets lengthwise in half, then crosswise in half, making 8 equal stacks.

9. Place about 2 TBS mushroom mixture in center of each phyllo stack, spreading mixture to diameter of steaks. Place steaks on mushroom mixture.

10. Bring all four corners of each philly stack together; twist tightly to close, lightly spray each bundle with cooking spray; place on greased baking sheet.

11. Immediately bake in 425 oven 9 to 10 minutes or until golden brown. let sit for 5 minutes. serve immediately.

Makes 8 servings

Found on Jenny Craig site - loved it anyway.

cut recipe in 1/2 as there are only 2 of us.

Korean-Style Beef Bowl

This recipe is super easy and easily one of Kurt's favorite dishes I make. It's from the Pampered Chef 29 Minutes of Less cookbook -- which is even better for me, because I'm really bad at planning ahead. :) However, if you do plan ahead the steak would probably be even tastier if you started marinating it earlier in the day.

Steak & Marinade:
2 green onions w/tops, divided
1 lb skirt steak - also called flank steak (we've tried other cuts of meat and they don't work as well)
2 garlic cloves, pressed
3 tbsp soy sauce
1 tbsp sesame oil
1 tsp coarsely ground black pepper
1 tbsp sugar
1 tsp vegetable oil (I used Olive oil)

Rice & Vegetables:
1 cup uncooked jasmine rice (I usually use our Japanese white rice, either would work)
2 medium carrots
2 cups bean sprouts

1. For steak & marinade, thinly slice green onions, reserving 1 tbsp of the tops for garnish; place remaining green onions into bowl.

2. Cut steak crosswise into 2-in (5-cm) pieces. Slice each piece into thin strips, cutting against the grain; add to bowl. Press garlic over beef. Add soy sauce, sesame oil, black pepper &; sugar; mix well. Cover & refrigerate until ready to use.

3. As beef marinates, cook rice.

4. Meanwhile, for vegetables, peel carrots; discard skin. Continue peeling carrots to make long ribbons. Place ribbons into ice water until ready to serve

5. To finish steak, add vegetable oil (or what ever type of oil you want to use) to (12-IN/30-CM) SKILLET; heat over medium-high heat 1-3 minutes or until shimmering. Add beef to skillet in a single layer and cook undisturbed 2 minutes or until beef is brown. Stir; cook an additional 3-4 minutes or until beef is no longer pink. Remove from heat.

6. Divide rice among serving bowls and serve with beef, carrots and bean sprouts. Garnish with reserved green onion tops.

Yield: 4 servings

US Nutrients per serving: Calories 410, Total Fat 20gt, Saturated Fat 7g, Cholesterol 70mg, carbohydrate 29g, Protein 28g, Sodium 790mg, Fiber 2g

US Diabetic exchanges per serving: 2 starch, 3 medium-fat meat, 1/2 fat (2 carb)

The Best Beef Jerky

The recipe that we use for the beef jerky is actually for Korean Short Ribs (Khalbi). For the jerky don’t add any oil.

INGREDIENTS:

1 ½ cup soy sauce

¾ cup sugar

3 Tbsp. oil

4 cloves crushed garlic

½ finger crushed ginger

¼ cup chopped green onions

Mix together and soak meat for 1-2 hours turning meat often (we usually soak jerky at least overnight, the longer the better). For ribs broil or grill meat. For Jerky place on a dehydrator until done.

Lots of different kinds of meat can be used for jerky; the best are lean meat with little or no fat. London broil, brisket, etc.

Khalbi (Korean Short Ribs) - Family Favorite

Beef short ribs (amount according to family size-left overs are good)

Marinade
1 1/2 cup soy sauce (GF Tamari Sauce)
3/4 cups sugar
4 cloves crushed garlic
1/2 finger crushed ginger
1/4 cup chopped green onions
3 Tablespoons oil

Mix marinade ingredients together, stir to dissolve sugar. Add meat and marinade for 1-2 hours or over night; turn meat occasionally. (use zip lock bags). Remove meat and broil or cook on grill.

Tri Tip Steak

Ingredients:
1 2.5-pound tri-tip steak (I use skirt, flank or london broil; listed in order of preference)
Extra Virgin Olive Oil (EVOO)
Spice Rub
1/2 tablespoon garlic powder
2 tablespoons fennel seeds (I didn't use these as we don't usually like the flavor)
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1/2 teaspoon ground chili powder
1 tablespoon fresh black pepper
1 tablespoon kosher salt

In a pan over very low heat combine all fresh spices and toast until fragrant. Remove from pan to cool. In a spice grinder combine all the ingredients for the rub. Mix until a well blended powder. Place the roast on a cutting board and rub both sides of the meat with the spice mixture. Wrap in plastic and allow to sit at room temperature for 30 minutes, or overnight in the refrigerator.
Preheat a grill to medium-high. Rub meat with EVOO. Place the roast on the center of the grill and cook 15 minutes on one side, then flip it and cook for another 10 minutes, to medium-rare.
Remove from the grill and allow to rest covered with foil for 10 minutes before carving.
serve chimichurri on the side.

Chimichurri Sauce
1 cup chopped Italian flat-leaf parsley
3 cloves garlic, whole
1 heaping teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon chili pepper flakes
1 tablespoon fresh oregano leaves
2 shallots, whole
3/4 cup extra virgin olive oil (EVOO)
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
In a food processor, combine all ingredients until smooth. Allow to sit in the fridge.

French Dip

This was so good! It was also good as leftovers or frozen for another meal. And it is super easy!

3 to 4 pound boneless beef roast

1 envelope French Dip Mix (Au Jus)

Worcestershire Sauce

Place roast in roasting pan on a piece of heavy freezer aluminum foil large enough to wrap meat in. Douse roast generously with Worcestershire sauce and sprinkle with salt. Seal meat very air tight in heavy foil. Bake in 350 oven for 4 to 5 house on middle rack. Remove from oven. Allow to sit 20 minutes before slicking or shredding. Save meat juices and place saucepan and add seasoning packet. Bring to a boil, reduce heat, and simmer according to package directions. Serve on warm sandwich rolls with bowls of juice for dipping.

I didn't have any juices from the roast because I didn't wrap it well enough so I just made the Au Jus according to the package.