Beef

Steak Salad with Dijon Vinaigrette

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Simple, clean delicious what more could you ask for? With spring
in the air I have been looking forward to some lighter dishes and this is one
of my favorites to make in the spring and summer months. The vinaigrette is
good for sandwiches and dips as well.

I did a simple marinade of soy sauce, Worcestershire sauce,
and pepper before cooking it on a cast iron pan for roughly 4-5 minutes a
side. Then an even simpler salad of
whatever looked the freshest in the store, and of course some spinach.

Dijon Vinaigrette

1 tbsp Extra-virgin oil

1 tbsp Dijon mustard

2 tbsp champagne or white wine vinegar

1tsp thyme

Salt & pepper to taste

In a small bowl whisk together all ingredients. Serve.

Note: this can be made ahead and will keep in the refrigerator
for about a week.

See that Open Faced French Onion Grilled Cheese? Doesn’t it
look great? Don’t worry that’s coming soon!

Beef and Broccoli Stew

By Jessica

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Ok there are about a million different version of this one out there but this particular one is all my own, though I did take inspiration from Bon Apetit. I had a leftover pot roast that I made in the crock pot last week with some canned French onion soup; now before you berate me for the use of canned soup listen up. It’s delicious and so darn easy, sometimes we all need an easy recipe, and please check out the label it’s not all THAT bad. In this particular case, I made a little gravy with the drippings and roasted cauliflower and a side salad to complete the meal. So there!

Now the recipe I am sharing with you today is based on having a leftover pot-roast around, if you happen to not have one stew meat, and beef broth are easy substitutes for the drippings, and roast. Also if you would like to make it a clean meal you can use lean sirloin, cut into 1-2 inch pieces, and egg whites, with olive oil for the emulsion.

Beef & Broccoli Stew

2 tbs olive oil

2 large onions, sliced thin

1 large carrot, peeled & chopped

3 cloves garlic, chopped

1 tsp rosemary

1 tsp thyme

1 bay leaf

1 tbs flour

1 cup red cooking wine

1 leftover Pot roast (or 1.5 lbs stew meat)

½-1 cup drippings from pot roast

3 cups beef broth, low sodium

In a thick bottomed sauce pan heat oil over medium-high heat. Add onions, carrots, rosemary, thyme, and bay leaf. Cook stirring often until the onions have begun to caramelize about 10 minutes. Stir in flour until well blended. Add wine, scraping the bottom of the pan to incorporate browned bits. Bring to a simmer and allow the wine to reduce by half. Add the beef, drippings and broth, continue to cook at a simmer until the liquid has reduced, and the broth thickened. 15-20 minutes. Meanwhile bring a pot of water to a boil. Add broccoli and cook until crisp-tender (about 4 minutes) then remove drain, and rinse with cold water to stop the cooking process. Serve the stew hot in bowls with broccoli on top.

Garlic Emulsion

2 large hardboiled eggs, Peeled

2 garlic cloves

3 tbs lemon juice

pinch of salt

1/4 cup vegetable oil

Combine eggs, garlic, lemon juice, and salt in a blender. While blending slowly add the oil in, until a creamy sauce forms. Adjust seasonings and serve.

Beware: The garlic emulsion is garlicky! I would only add a dollop to the stew, and I like it better once it’s well mixed in. It could be because I used way less oil in the emulsion than the regular recipe called. The stew itself is dreamy and having some broccoli at the end to scoop up the bots of stew in the bowl is pretty awesome as well.

Blue Cheese Stuffed Steak

By Jessica

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Ok so this is one of those recipes’ that you will hold on to forever, not only is it easy, and clean, but it’s also MAN APPROVED! Does it get much better? Oh yeah it’s also fairly cheap. There are only two non-pantry items to buy so even though you’re cooking steak, if you make sides of salad and a baked potato, or simple pasta, you still have a full meal for less than $6 a person. I love it, oh do I love it.

I think what I like best about it is that it looks complicated, taste’s decadent, and is totally easy! You would never know.

Blue Cheese Stuffed Steak

1 lb sirloin steak, cut in half

1 tbs worchestshire sauce

1 tbs balsamic vinegar

½ tsp Pepper

3 oz Blue Cheese Crumbles

1 tbs oil

Combine worchestshire sauce, balsamic vinegar, and pepper in a plastic bag. Place steak in the bag shaking the cover the steak. Allow it to marinate for at least 30 minutes, or overnight. Remove the steak from the bag and cut the Steak in Half, then carefully cut a slit in the middle of the steak to make a kind of pocket. Be sure to take care and not poke out the sides or you will have cheese oozing out while cooking. With one hand hold open the steak pocket and stuff it with half the cheese, do the same for the other piece until they are full. Heat oil in a cast iron skillet and place steaks in to sear. Cook each side for roughly 5 minutes or until desired doneness, take care while flipping that you don’t lose all of the stuffing. Let stand another 5 minutes before serving. (serves 2)

Pan Seared Steak Rolls

By Jessica

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I have seen this recipe bouncing around the internet published by several people, though I believe the original was Steamy Kitchen (http://steamykitchen.com/363-pan-seared-steak-rolls.html). I love sesame, and soy, and you will find them in a lot of recipes I share here, such as Asian Marinated Scallops, and Double Crunch Sesame Chicken. When I saw this recipe I got very excited. First off it looked delicious. And though at first impressions it looks complicated and time consuming the recipe read like a dream, and it didn’t look so hard, plus it was the perfect thing to bring to a potluck for something different, and the guest get their own individual roll!

As always I made a few minor changes to the original recipe, linked above. I fiddled with the marinade a bit, and changed the sauce to make a thicker version. I like thick, rich sauces; personally I find them more comforting, and less messy, as they don’t run all over the plate.

Asian-American Pan Seared Steak Rolls

Thin Sliced sirloin steak

Marinade

2 tbs Worcestershire sauce

1tbs soy sauce

1 tsp garlic powder

1 tsp fresh ground pepper

Filling

1tbs Olive Oil

1 tsp minced ginger

1 clove garlic, minced

1 carrot, but into match sticks

½ red bell pepper, cut into match sticks

2 ribs celery, cut into matchsticks

1 tbs soy sauce

1 tsp sesame oil

12 chives, cut roughly 3-4”

Sauce

1-2 cloves garlic, minced

1 tsp sesame oil

2 tbs soy sauce

1/2 cup chicken broth

1 tbs honey

1 tbs flour

1 tsp sesame seeds

Combine marinade in a bowl and add steak. Marinade for 15-30 minutes. Meanwhile Prepare the filling. Begin with a medium sized skillet and sauté garlic and ginger for just under a minute. Add all vegetables except chives, soy sauce & sesame oil and fry for another 1-2 minutes. Remove from heat and set aside. Meanwhile in a small saucepan whisk together sauce ingredients, bring to a boil, then reduce to a simmer. Simmer until thickened and reduce heat to warm. For the rolls; fill meat slices using chives and cooled filling, rolling the meat around the filling and securing with a tooth pick. In a medium skillet heat another tbs of olive oil and place the rolls, seam side down in the pan. Cook for one minute, before turning. Continue to cook, and turn rolls until meat is cooked through to desired doneness. To Serve plate, and remove toothpick, drizzle sauce over top and add sesame seeds. Serve warm.

As I said before this recipe looks complicated, but is actually super easy, and delicious, not to mention it can easily be a clean recipe; just use whole wheat flour, low sodium soy sauce, and chicken broth, and extra virgin olive oil. What a great recipe to use for potlucks, or appetizers at a party, and you can tell your guests that it’s clean!

I think this one will be sticking around for the holiday season.

Traveling Meatloaf

By Jessica

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Meatloaf is one of Chuck’s favorite things ever. As he says it’s because “it’s like a whole loaf of meat! What could be wrong with that?” When I told him I had found a way to bring it camping he was very excited indeed.

I made this recipe on our trip to Challis Pond for Memorial Day weekend. And it was a mega hit! We both absolutely loved it, so of course I have to share it here with you!

Traveling Meatloaf

½ lb lean ground beef

2 tablespoons bread crumbs

4 large onions

1 tablespoon ketchup

1 clove garlic, minced

2 tsp Worchester sauce

½ tsp thyme

1 tsp parsley

1 tsp pepper

1 tsp salt

1 egg

Combine all ingredients, except onions in a large bowl with hands until well blended. Remove papery shell from onions, and slice in half. Remove all but the remaining outer piece. Pack a ball of meat mixture into the onion half and “close” with remaining half. Wrap in tin foil. Cook in the fire for roughly 20 minutes or until the center is no longer pink, turning often. Serve warm. Once wrapped meatloaf can be frozen in order to travel.

I realize that you will have quite a bit of onion leftover after this, but that’s ok. I chopped up the centers for several of the other meals we made, such as Hobo Stew, and Foil Potato Packets. Still having some leftover I simply minced them up and tossed them in a jar with oil. The oil will infuse some of the onion flavor and help preserve the onion so I can use it up in my cooking when we get back from camping.

Also I want to mention some lessons learned. The main thing being that grease drips out and will catch the foil on fire so be sure to wrap them more than once. And use more than one onion shell. The outside onion burned, but we like to eat the onion, so I think having more than one layer would be good so you can enjoy the onion. And yes I put a chunk of garlic in the middle. It was the best idea ever!

Beef

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