Grilled Flank Steak With Lime and Soy Sauce Marinade

14 05 2014

Tonight’s dinner is for my Mom, who makes a knock-out grilled flank steak! She doesn’t follow a recipe, she just wings it – like most Moms do. So when I asked her where this recipe came from she couldn’t remember. After a little research I found it came from another Mom we all know so well….Miss Martha Stewart. 🙂

Thanks to a thin cut of meat, this lean flank steak is both healthy, and a quick fix. Serve along with grilled or roasted veggies of your choice for a yummy, all around good-for-you meal!

Grilled Flank Steak With Lime and Soy Sauce Marinade

The following serves 2-3 (Compliments of This Girl’s Mama, who adapted this from Martha Stewart):

  • 1 and 1/2 lbs flank steak
  • Juice and zest from 2 limes
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup olive oil
  • 2 Tbsp minced garlic
  • 1 Tbsp minced ginger (save yourself time and use it from the paste from the tube!)
  • 2-3 green onions, chopped
  • Pinch of red pepper flakes – the bigger the pinch you use, the spicier the meat with taste

In a bowl, whisk together the lime juice and zest, soy sauce, olive oil, garlic, ginger, green onions and red pepper flakes. Place the steak in a resealable freezer bag and pour whisked marinade over. Seal bag and refrigerate for 30 minutes to an hour, turning the bag over occasionally.

Remove steak from the marinade and preheat grill to high. Grill steak, covered and untouched, 3 minutes per side over the hottest part of your grill. Flank is a lean piece of meat and if overcooked can be dry and tough, so be careful not to cook it too long. While you want a nice char on the outside, you also want the inside to be rare to medium-rare.

While the meat is grilling, bring the leftover marinade to a quick simmer in a saucepan over low heat.

Remove steak from the grill to a plate. Top steak with some of the warmed marinade and tent with foil, allowing to rest 5-10 minutes. Once rested, slice steak against the grain into thin slices.

Grill or roast some veggies for a quick side dish.

Divide steak among plates, top with more of the warm marinade and serve with veggies.

PS….if you happen to have leftover steak (which likely won’t happen), enjoy it for lunch the next day in a multi-grain wrap with veggies, arugula and shredded cheese.





Grilled Eggplant and Shroom Napoleons with a Meat Marinara Sauce

12 05 2014

I played a little “Chopped” tonight based on a few ingredients I wanted to use up. Primarily, I wanted to turn leftover burgers into something better. So I pulled out an eggplant, portobello shrooms, cheese and crushed tomatoes…and napoleons quickly became my vehicle! If you were to join us for this dinner, you wouldn’t even know this sauce was made with leftover burgers, it’s that good! 🙂

Grilled Eggplant and Shroom Napoleons with a Meat Marinara Sauce

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1 medium eggplant, sliced into 1-inch slices
  • 2 large portobello mushroom caps, stem removed
  • Extra-virgin olive oil
  • Fontinella cheese, sliced
  • 3/4 cup diced onion, either red or yellow will work
  • 2 large cloves garlic, minced
  • Pinch red pepper flakes
  • 2 leftover burgers, finely chopped
  • Half a large 28 oz can, or a 15 oz can of crushed tomatoes
  • 3 Tbsp reduced-fat, low-sodium beef broth
  • 3 leaves fresh basil
  • Kosher salt
  • Parmesan cheese, grated

Preheat grill to medium-high. Brush eggplant slices and mushroom caps with a little olive oil on both sides and season lightly with salt. Grill with the lid open, a few minutes on each side until nice grill marks show and the veggies soften. Remove eggplant and shrooms from the grill to a baking sheet, place sliced cheese on top, however much you like, and set aside. The cheese will begin to melt since the veggies are hot, but you’ll want to finish them off in the oven. Right before you place in the oven, sprinkle a little grated parmesan on top of the other cheese first.

Preheat oven to 400.

Meanwhile, add 1-2 Tbsp of olive oil to a medium skillet over medium-high heat. Add onion and saute until softened and just beginning to brown, 3-5 minutes. Add garlic and a pinch of red pepper flakes and cook until fragrant, another minute. Add minced leftover burgers and mix everything together. Next, add crushed tomatoes, mix well, and bring to a low boil. Add the beef broth and basil, reduce heat to low. Simmer sauce, stirring often, 10-15 minutes. Season with salt to taste.

I served this meal with a side of roasted broccoli. Cut a head of broccoli into florets and toss with a little olive oil, kosher salt and garlic powder to taste. Roast on a baking sheet at 400 degrees for 10-12 minutes or so, until softened and beginning to brown, but still bright green color. Be sure to toss half-way through.

During the last few minutes of the broccoli roasting, add the eggplant and shrooms to reheat. Roast just a few minutes until the cheese fully melts.

To serve, place a little of the sauce on your plates. Place a large piece of eggplant on top, and add a tad more sauce. Next add a portobello cap and a little more sauce. Top with another slice of eggplant and finish with a little more sauce, parmesan cheese and parsley as garnish. Serve along with roasted broccoli, or a salad.





Sun-dried Tomato and Goat Cheese Stuffed Burgers With Kale Pesto on Multi-Grain Ciabatta

6 05 2014

The hubster recently bought a StufZ Burger Press, and was excited to use this stuffing contraption tonight! It’s not a bad little gizmo, but sometimes the best tools in the kitchen are your own two hands. 🙂

These Mediterranean burgers are quite tasty! By using fresh kale pesto as the condiment, and multi-grain ciabatta as the bun, you’ve got yourself a healthy burger rendition too.

Sun-dried Tomato and Goat Cheese Stuffed Burgers With Kale Pesto

The following makes 4 burgers (compliments of This Girl’s Gotta Eat):

  • 2 lbs ground beef
  • Kosher salt
  • Red pepper flakes
  • Garlic powder
  • Lemon zest
  • 1/4 – 1/2 cup crumbled goat cheese
  • 1/4 – 1/2 cup chopped sun-dried tomatoes
  • 2 cups kale, stemmed
  • 1/4 cup grated parmesan
  • 2 Tbsp toasted pine nuts
  • 1-2 cloves of garlic
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 loaf multi-grain ciabatta bread, cut into burger size tops and bottoms

Preheat grill to medium to medium-high.

Mix ground beef with salt, red pepper flakes and garlic powder to taste, along with 1/2 Tbsp lemon zest. Mix until just combined, being careful not to over-mix. Form seasoned meat into 8 small patties.

Combine goat cheese, sun-dried tomatoes and about 1 tsp of lemon zest in a bowl.

To stuff the burgers, use half the patties and add some crumbled goat cheese and chopped sun-dried tomatoes in the middle of the patty, about a heaping Tbsp or so worth on each of the four burgers. Be sure to leave an outside edge. Top each with the remaining patties and press to seal the edges firmly all the way around.

Brush stuffed burgers with a little olive oil on both sides and grill until desired temp. Grilling time will vary based on how large your burgers are. Once cooked to your likeness, remove burgers from the grill and tent with foil. Allow to rest for 5 minutes.

While the burgers rest, make the pesto by adding the kale, parmesan cheese, pine nuts, garlic, 1/2 tsp each salt and red pepper flakes and the zest of 1 lemon to a food processor. Pulse until everything is finely chopped, then stream in 1/4 cup of extra-virgin olive oil and process until well combined and smooth.

Brush the ciabatta with the kale pesto, top with a burger and serve with a salad, like a corn and arugula salad.

To make the salad, grill 4 ears of corn tossed in a little olive oil over medium-high heat. Grill until charred on all sides and kernels are tender, about 10 minutes. Remove from the grill and cool until you can handle. Using a large knife, scrap the kernels off the cobs into a large bowl. Mix with some of the kale pesto, olive oil and lemon juice. Fold in a couple handfuls of arugula, top with some crumbled goat cheese and enjoy alongside the burgers.





Spiced Beef Patties with Whole Grain Naan and Yogurt Sauce

7 01 2014

This Mediterranean approach to the burger is packed with herbs and spices. Serve it with Greek yogurt and whole grain pita or Naan for an all-around healthier meal.

Spiced Beef Patties with Whole Grain Naan and Yogurt Sauce

Spiced Beef Patties with Whole Grain Naan and Yogurt Sauce

The following makes 2-4 servings (adapted from Cuisine at Home):

For the sauce, combine:

  • 1 cup plain Greek yogurt
  • 1 Tbsp each chopped fresh mint and cilantro
  • 1 tsp each grated fresh garlic and ginger
  • Salt and pepper to taste

For the patties, mince:

  • 8 cloves garlic
  • 1/2 cup chopped onion
  • 1/2 cup chopped fresh ginger
  • 1 and 1/2 tsp kosher salt
  • 1 tsp each black pepper and ground cardamom
  • 1/2 tsp red pepper flakes
  • 2 Tbsp olive oil

Pulse:

  • 1 lb ground sirloin
  • 1/4 cup each minced fresh mint and cilantro

Serve:

  • 2-4 whole grain Naan flatbreads, warmed
  • Fresh mint leaves
  • Fresh cilantro leaves

For the sauce, combine yogurt, mint, cilantro, garlic, ginger and season with salt and pepper. Store in the fridge until ready to serve.

For the patties, mince garlic, onion, and ginger in a food processor. Saute the aromatics with 1 and 1/2 tsp salt, 1 tsp pepper, cardamom and pepper flakes in oil in a large saute pan over medium-high heat until onion is softened and dry, about 5 minutes; cool.

Pulse ground sirloin in a food processor until fine, then mix with sautéed garlic-onion mixture, 1/4 cup mint, and 1/4 cup cilantro. Shape meat mixture in 10-12 patties. Sear patties in the same large skillet you used to cook the garlic-onion mixture over medium heat until browned on both sides and cooked to your likeness, about 8-10 minutes.

While the patties cook, warm the Naan in a 350 degree oven for a few minutes.

Serve patties on warmed Naan bread topped with sauce, mint leaves and cilantro sprigs.





Baked Shredded Beef and Cheese Flautas

11 12 2013

I was making my trusty Beef-n-Noodles (https://thisgirlsgottaeat.wordpress.com/2011/07/19/beef-n-noodles/) the other night when I decided to save some of the shredded beef to make another meal out of (which I think is brilliant and will do from now on BTW). Now, que my thought for flautas….which are tortillas that have been filled and rolled up into a tube or “flute”. The perfect vessel for using up leftover meat like the shredded beef I saved! These flautas are easy thanks to the leftover beef, deliciously creamy with a spicy kick, AND healthy – my favorite part!

Baked Shredded Beef and Cheese Flautas

Baked Shredded Beef and Cheese Flautas

The following makes 6-8 flautas (compliments of This Girl’s Gotta Eat):

  • 2 cups shredded beef, could also use leftover ground beef, chicken or turkey
  • 2 Tbsp pureed chipotle in adobo sauce
  • Couple tablespoons of low-sodium beef broth
  • 1/4 heaping cup reduced-fat cream cheese, softened
  • Whole wheat tortillas (6-8 depending on what size you use)
  • Reduced-fat cheddar cheese, shredded

Preheat oven to 375.

In a bowl combine the pureed chipotles, cream cheese and beef broth. Add the broth a tablespoon at a time until the mixture thins out slightly and becomes creamy. Next, add the beef and combine.

Warm the tortillas in the microwave in a damp towel for a minute so they’re easier to roll. Place some of the beef mixture onto the center of the tortilla (make sure not to overstuff), top with a little shredded cheese and roll up. Place seam-side down on a non-stick baking sheet. Continue stuffing and rolling the rest of the flautas.

Bake for 10 minutes, then flip and bake for another 5 minutes or until crispy and golden brown.

Garnish flautas with cilantro or parsley and serve with a side of black beans (like pictured above), rice or a salad.





Beef Burgundy

28 01 2013

This is a great heart-warming stew perfect for chilly winter nights! The recipe below makes 8 servings…I’d recommend either cutting it in half (in which case you probably only need to cook it for an hour), or make the whole recipe and freeze the extras for an easy re-heat meal later on.

Beef Burgundy

Beef Burgundy

The following makes 8 servings (compliments of the South Beach cookbook):

  • 5 Tbsp extra-virgin olive oil
  • 2 lbs beef top round, well-trimmed and cut into 1/2-inch pieces
  • 4 medium onions, chopped
  • 4 medium carrots, cut crosswise into 1/2-inch-thick rounds
  • 1 container (10 ounces) white mushrooms, quartered
  • 5 garlic cloves, smashed and peeled
  • 2 whole sprigs fresh rosemary, plus additional cut-up sprigs for garnish
  • 1 cup red wine
  • 1 can (28 ounces) diced tomatoes, with juice
  • 1/4 cup tomato paste
  • Salt and pepper

In a dutch oven or large pot, heat oil over medium-high heat. Add half the beef and cook until browned on the outside, about 5 minutes. Transfer to a plate and repeat with the remaining beef.

Reduce heat to medium and add the onions. Cook, scrapping up any brown bits, until the onions are softened, about 3 minutes.

Add the carrots, mushrooms, garlic and rosemary stems. Continue to cook until the mushrooms start giving off their juice, about 3 minutes longer.

Pour the wine over the vegetables, stir well, and bring to a boil. Stir in the tomatoes and their juice, tomato paste and 2 cups water (I used chicken broth for some extra flavor, you could also use beef broth). Return the beef to the pan and stir to combine.

Cover the pan, leaving the cover slightly ajar, and simmer the stew for 1 hour over medium-low heat. Season with salt and pepper to taste and continue to cook for 30 minutes longer, or until the carrots and meat are tender. Remove the rosemary sprigs and discard. Serve the stew hot.





Adobe Beef Tacos With Pickled Red Onions

24 09 2012

These beef tacos would make a great addition to your Mexican fiesta, or to enjoy at a Sunday afternoon football party (which is where I served them)! Save yourself time the day of your party and make both the beef and pickled onions the day before!

Adobe Beef Tacos With Pickled Red Onions

The following makes 8 servings (compliments of foodnetwork.com and This Girl):

  • 1 cup thinly sliced red onion
  • 1/3 cup white wine vinegar
  • 1 tsp salt
  • 2 Tbsp honey
  • 1 Tbsp smoked paprika
  • 2 tsp adobo seasoning
  • 1 tsp ground chipotle chile pepper
  • 1 lb beef shoulder top blade steaks or roast
  • 8 small corn tortillas, warmed
  • 1 cup crumbled queso fresco or shredded monterey jack cheese
  • Chopped fresh cilantro leaves

For pickled onions: combine sliced onion, vinegar, salt and honey in a medium bowl; stir well. Cover and refrigerate until ready to use (can be prepared a day in advance).

Combine seasoning ingredients in a small bowl.  (If you can’t find adobo seasoning, combine 1 tsp seasoned salt, 1/4 tsp garlic powder and 1/8 tsp dried oregano.)

Spread seasoning liberally over beef then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover beef. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove roast and let cool; shred by hand and set aside.

I found that the meat wasn’t coming apart easily, so I shred what I could and cut the other parts and made a sauce to finish cooking it in – which helped tenderize the meat more. Here’s how I did it:

Remove the meat and set aside on a cutting board (shred/cut when it’s cool enough to handle). Strain the meat cooking liquid through a mesh strainer and add to a stock pot. Bring to a boil. Meanwhile, mix some cornstarch with a little water and slowly add to the boiling stock; stir constantly for a minute or so until it thickens. You may need to add more cornstarch mix depending how much liquid you started with – but just keep adding it until the liquid thickens into a sauce. Taste sauce and adjust seasonings – I added a few more dashes of cumin, chipotle chile pepper, cayenne pepper, garlic powder and salt. Add the shredded/cut meat to the sauce and simmer on low, covered, for another hour or so. Taste and cook longer if needed.

Just before you’re ready to serve, drain the picked onions well and warm the tortillas.

Fill tortillas with beef, cheese, picked onions and top with cilantro.

And for leftovers the next night….Adobe Beef Quesadilla With Pickled Red Onions! Just stuff two tortillas with cheese, meat and beans and bake on a pizza stone at 425 degrees until golden brown, serve with pickled red onions, sour cream and cilantro.

Adobe Beef Quesadilla With Pickled Red Onions