Healthy Mediterranean Cooking at Home

Category Archives: Beef

 

The Tri-Tip goes by so many (often incorrect) names — California cut, Newport steak, sirloin tip, sirloin butt, culotte, bottom sirloin, top sirloin and more — that it’s sometimes confusing.
The term tri-tip is correct and descriptive because the steak is triangular and is the tip of the sirloin.
Serve this main dish with a salad or sauteed greens.

Ingredients

Cherry Tomato Marinara Sauce

One 28-ounce can whole cherry tomatoes (Cento brand)
2 tablespoons extra-virgin olive oil
2 anchovies packed in olive oil
1/3 cup red onion, diced
1 tablespoon capers, drained and rinsed
3 cloves garlic, minced
Pinch red pepper flakes
Kosher salt and freshly ground black pepper
1 teaspoon dried Italian seasoning

Steak

1 tablespoon olive oil
One 24 oz trip-tip steak
1 medium onion, sliced
Kosher salt and freshly ground black pepper
1/2 cup dry red wine (such as Chianti, Montepulciano)
8-10 oz spaghetti
Parmesan cheese and chopped parsley for garnish

Directions

Preheat the oven to 300 degrees F.

Combine all the ingredients for the marinara sauce together in a bowl and set aside.

Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully turn the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate.

 

Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the sauce ingredients and wine. Add the meat with all its juices back to the pot. Bring the liquid to a simmer. Cover, transfer the pot to the oven and cook until the meat is very tender about 2 hours. Place the meat on a cutting board and slice into thin slices.

Cook the pasta to the al dente stage. Drain and stir into the sauce in the Dutch Oven. Pour the pasta onto a platter and place the sliced steak on top. Garnish with grated Parmesan cheese and parsley.


If you are looking to reduce some of the carbs in your diet, this is a good meal to make. Serve this wintertime dinner with pickles, Giardiniera, pickled peppers or olives on the side.

Italian Burgers With Garlic Lemon Aioli

Since I usually cook just for two, I cut this recipe in half.

4 burgers

Ingredients

1 1/4 lbs ground beef, shaped into four patties
1 teaspoon dried Italian seasoning
Kosher salt and black pepper
1 tablespoon olive oil
1 tablespoon butter
Sprig of rosemary
1 large clove garlic, crushed
4 slices (1/4 inch thick) sweet onion
4 slices fresh tomato (1/4 inch thick)
1 cup shredded mozzarella cheese
4 slices 1/2-inch-thick and 4 inches wide of Focaccia bread, toasted

Quick Lemon Garlic Aioli
5 medium cloves garlic, minced
1 tablespoon fresh lemon juice
Sprinkle of salt
1/2 cup olive oil mayonnaise
1/4 teaspoon Dijon mustard
Optional: ½ teaspoon anchovy paste

Directions

 

For the aioli
In a small, shallow bowl, combine the garlic and lemon juice. Stir to combine and spread it into an even layer. Sprinkle lightly with salt. Let the mixture rest for 10 minutes, so the lemon juice can absorb the garlic’s flavor.
Place a fine-mesh strainer over another bowl. Using a silicone or rubber spatula, scoop the contents of the bowl into the strainer, then press on the garlic with the spatula to get as much juice out as possible. Discard the garlic.
Stir the mayo into the garlicky lemon juice until combined. Add the Dijon mustard and anchovy paste. Aioli will keep well in the refrigerator, covered, for up to 10 days. It will thicken up more as it chills.

For the burgers
Season the burgers with salt, pepper, and dried Italian seasoning.
Heat a large deep skillet over medium-high to high. Add the olive oil to the pan and tilt the pan to distribute the oil..Add the patties and onion slices. Cook, about 6 minutes for rare or 8 minutes for medium-rare. Turn the patties and onion slices over halfway through the cooking time. Remove the onion slices and place them on the toasted bread. Leave the burgers in the pan.

Add the butter, rosemary, and garlic to the pan. Using a large spoon, baste the patties for about 2 minutes with the garlic-rosemary butter; top each burger with a slice of tomato. Place ¼ cup of shredded mozzarella cheese on top of each tomato. Cover the pan to melt the cheese, about 1 minute.
Serve the burgers on top of the toasted bread with the garlic aioli. I had baked Foccacia that was one-inch thick and I cut the pan into 4-inch square pieces. I then cut one square in half lengthwise to use for the base of the burger.

Red Cabbage Slaw

If you do not have lemon-flavored olive oil, add a teaspoon of fresh lemon juice to the dressing.

Ingredients

1/4 of a head of red cabbage, about 8 oz., shredded
1/2 cup shredded carrot
2 tablespoons chopped red onion
1 teaspoon honey
1/4 teaspoon each salt and pepper
1/4 cup dried cranberries
1/4 cup chopped walnuts
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon minced fresh chives or 1 teaspoon dried
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
3 tablespoons lemon-flavored extra virgin olive oil

Directions

Cover cranberries with water and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
Toss together the cabbage, carrots, parsley, walnuts, and cranberries.
In a serving dish with a cover whisk together the vinegar, honey, mustard, salt, and pepper. Whisk in the oil. Toss with the cabbage, carrots, parsley, walnuts, and cranberries.
Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.


Oven Roasted French Cut Ribeye Steak

 

Ingredients

Onion Topping
1 large sweet onion, sliced
2 tablespoons butter

Steak
1 ½ lb bone-in rib-eye steak, frenched
Kosher salt and coarsely ground black pepper
5 sprigs fresh thyme
2 sprigs rosemary
3 tablespoons unsalted butter, divided
1 tablespoon olive oil

Directions

For the onions: In a medium skillet melt the 2 tablespoons butter and add the sliced onions. Cook until golden brown, about 10-12 minutes. set aside.

Preheat the oven to 400°F. Season steaks generously with salt and pepper; let rest at room temperature for 30 minutes. Melt 1 tablespoon butter with 1 tablespoon. oil in a large heavy ovenproof skillet over medium-high heat. Reduce heat to medium and add the steak to the skillet. Cook until seared and golden brown, 2 minutes per side. Scatter thyme and rosemary sprigs evenly in the skillet and dot with 2 tablespoons butter.

Roast steak in the oven, turning halfway through cooking and basting frequently with the herb butter in the skillet until an instant-read thermometer inserted into steak registers 125° for medium-rare, 12-15 minutes, or to your desired doneness.
Transfer steak to a cutting board. Drizzle with herb butter from the skillet and let rest for 10 minutes. Slice against the grain and divide among serving dishes. Top each serving with some of the sauteed onions.

Pan-Fried Potatoes

Ingredients

1 pound small potatoes, cut in half
2 cloves garlic, peeled and smashed
2 sprigs fresh thyme
1/2 lemon, sliced
Kosher salt
1/4 cup olive oil

Directions

Place the sliced potatoes in a skillet cut side down. Top with the garlic, thyme and lemon slices. Add salt to taste. Cover with cold water. Place over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 5 minutes. Drain well and reserve the garlic. Return the potatoes to the pan cut side down, add the garlic and olive and cook the potatoes until brown.

Sauteed Spinach

Ingredients

10 pkg, frozen spinach, defrosted and drained
2 garlic cloves, peeled and smashed
¼ cup olive oil
Salt and pepper to taste

Directions

Combine all the ingredients in a small saucepan. Heat until the spinach is hot and tender about 6-7 minutes.


Texas Chili

This style of chili does not contain beans.

Ingredients

2 pounds beef chuck roast or stew meat
1 lb ground beef
1 teaspoon salt, more to taste
3 tablespoons vegetable oil, divided
1 large onion, chopped
1 large green bell pepper, diced
3 large garlic cloves, minced
4 fresh green jalapeños or 2 poblano peppers, diced
2 tablespoons ground chili powder
1 tablespoon dried oregano
1 tablespoon ground cumin
1½ teaspoons ground coriander
1 (12-ounce) bottle beer
1 28-ounce can diced tomatoes
3 whole dried large Mexican chiles
Chopped fresh cilantro

Directions

Cut beef into 1/2-inch cubes and sprinkle with salt.
In a large, heavy pot over high heat, heat 2 tablespoons of oil until shimmering. Working in batches to avoid crowding the pan, brown the meat cubes, turning occasionally. Adjust heat to prevent scorching. As it is cooked, remove the meat to a bowl. Add the ground beef and cook until no longer pink. Remove to the bowl with the beef cubes. Add more oil as needed for browning and do not clean out the pot when finished browning.

To the empty pot, add the onion, bell peppers, garlic, jalapeños or poblanos, chili powder, cumin, coriander, and oregano. Cook, stirring, until the onion softens, 5 to 10 minutes. Add browned meat, beer, tomatoes, whole dried chiles, and 1-quart water. Bring to a gentle simmer and simmer about 3-4 hours, or until the meat is fork-tender and the liquid has reduced. Remove the dried chiles. Taste and add salt if necessary. Stir in cilantro to taste.

Serve immediately or let cool and refrigerate. The chili tastes best one or two days after it is made.
To serve, sprinkle with chopped onion and shredded cheddar cheese.

Cornbread

Feel free to substitute fresh buttermilk if you have it.

Ingredients

1 3/4 cups flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/4 teaspoon baking soda
1 1/4 cups water
5 tablespoons buttermilk powder
1 stick unsalted butter
1 large egg

Directions

Melt butter in a baking dish (use 7×11 or an 8-inch square glass dish) in the microwave for 60 seconds.
Pour into a mixing bowl to cool. Spread residual butter around the edge of the baking dish to coat.
Add water and egg; stir. Add sugar, buttermilk powder, cornmeal, flour, and baking soda. Stir just until combined.

Pour into the prepared baking dish and even out. Bake 375 for 20 minutes.


Beef Marinade
1 tablespoon minced fresh ginger
2 teaspoons soy sauce
2 teaspoons Shao Hsing rice wine
11 ∕2 teaspoons cornstarch
1∕2 teaspoon salt
1 teaspoon sesame oil
1 pound boneless steak, all fat removed and cut diagonally across the grain into thin slices

Stir-fry Sauce
1 tablespoon Shao Hsing rice wine
2 tablespoons oyster sauce
2 teaspoons soy sauce
1 tablespoon hoisin sauce
1 teaspoon Sriracha (hot chili sauce)
2 teaspoons honey
1 tablespoon minced garlic
1 teaspoon sesame oil
1/2 cup lower-sodium beef broth
1 tablespoon cornstarch

Stir-fry
8 dried Shiitake Mushrooms
4 cups chopped broccoli florets (3 stalks)
Water
3 sliced green onions
1/2 cup walnut pieces, toasted and coarsely chopped
2 tablespoons peanut oil

Directions

In a medium bowl combine the beef, ginger, 2 teaspoons soy sauce, 2 teaspoons rice wine, cornstarch, salt, and sesame oil. Refrigerate for 2-3 hours.
Pour boiling water to cover over the shiitake mushrooms and let them sit for 30 minutes. Drain and slice into thin strips. Set aside.
Bring a pot of water to a boil and add the broccoli. Blanch for 2 minutes. Drain and set aside.

In a small bowl combine the stir-fry sauce ingredients.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat. Swirl in 1 tablespoon of the peanut oil and carefully add the beef, and spread it evenly in one layer in the pan. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef is lightly browned but not cooked through. Transfer the beef to a plate.

 

Swirl the remaining 1 tablespoon peanut oil into the wok, add the green onions and broccoli and stir-fry 15 seconds or until just combined.

Return the beef with any juices that have accumulated to the pan. Add the mushrooms and swirl in the stir-fry sauce mixture into the pan. Cook until the beef is just cooked through and the sauce has thickened. Stir in walnuts.

Transfer to a serving bowl. Serve with rice or cauliflower rice, if desired.


Italian Meatloaf

12 servings

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
6 cloves garlic, finely chopped
2 medium sweet onions, diced
2 jarred roasted red peppers cut in small dice
1/2 cup chopped basil leaves
2 tablespoons chopped parsley leaves
4 eggs
1 teaspoon salt
1/2 teaspoon black pepper
1 cup grated Parmesan cheese
1 1/2 cups plain breadcrumbs
2 pounds ground beef
1 lb spicy Italian sausage, casing removed
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup marinara sauce, warmed
Fresh mozzarella cheese slices, about 6
1 medium rutabaga, peeled and cut into wedges
Olive oil
Dried oregano
Salt and pepper

Directions

Preheat oven to 350 degrees F.

Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the onions and saute until just soft. Let cool.

Place the rutabaga wedges in cold water. This helps them stay crisp during roasting.

Whisk together the basil, parsley, and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the beef and sausage, egg mixture, breadcrumb mixture, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.

Shape the mixture into a loaf on an oiled oven tray or baking dish. Place the rutabaga wedges around the meatloaf. Sprinkle them with oregano, salt, pepper. and drizzle with olive oil.

Bake for approximately 60-70 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Top the meatloaf with the marinara sauce making sure to spread it evenly over the top and place the mozzarella slices on top of the sauce. Return to the oven until the cheese melts. Remove the meatloaf from the oven and let rest for 5 minutes before slicing. Serve the rutabaga wedges and kale in the side.

Sauteed Tuscan Kale

Lacinato kale or, in Italian and often in English, cavolo nero is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. This kale has longer spear-like leaves with a pebbled appearance and a dark, mottled green color. Its flavor is earthy and less bitter than regular kale.

Ingredients

2 large bunches Tuscan kale
2 tablespoons olive oil
3 cloves garlic, thinly sliced
Pinch red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1 small lemon

Directions

Use your hands to pull the kale leaves from their stems. Coarsely chop the leaves. Rinse them, but do not dry.
Heat the oil in large, wide, high-sided sauté pan over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring, for 1 minute (do not let the garlic brown).

Add the kale a few handfuls at a time, stirring after each addition until all of the kale is added. Stir in the salt and pepper. Cover and cook, stirring occasionally, until the kale is tender, about 10 minutes. Remove from the heat, stir in the lemon juice, and serve.


Pepper-Crusted Filet Mignon

ingredients

Serves 2

2 filet mignon steaks, (5 to 6 ounces each, about 1 1/2 inches thick)
1 teaspoon coarse salt
2 tablespoons coarsely ground black peppercorns
2 teaspoons olive oil

Red Wine Sauce
1 cup red wine
2 tablespoons cold butter, cut into small cubes
Coarse salt to taste

Directions

For the beef:

Season the beef filets very generously on both sides with the salt and pepper, patting it firmly. Let rest at room temperature for 30 minutes.

Move the oven rack to the middle position and heat the oven to 450 degrees F.

Heat the oil in an ovenproof skillet over medium-high heat.

Place the steaks in the skillet and cook, without moving the steaks, until a dark brown crust has formed, about 3 minutes.

Using tongs, turn the steaks over and cook until well browned on the second side, about 3 minutes.

Place the skillet in the oven and roast the steaks 5 minutes for rare or 7 minutes for medium-rare to medium.

Let the steaks rest for 5 minutes, then serve with the sauce.

For the red wine sauce:

Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.

Remove from the pan from the heat and add the butter. Stir the sauce until the butter is melted and the sauce is thickened about 1 minute.

Season with salt according to taste, if needed.

Salad With Roasted Beets, Blue Cheese and Pistachios

Vinaigrette

1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large garlic clove, grated
1/2 teaspoon dried tarragon

Salad

1 bunch small golden beets, trimmed of leaves and washed well
4 cups romaine lettuce, cut into bite-size pieces
¼ red onion, sliced very thin
4 ounces blue cheese, cut into cubes
1/3 cup shelled, toasted pistachios, coarsely chopped
Homemade croutons, optional

Directions

Preheat the oven to 400 degrees F.

Place the beets on a large sheet of heavy-duty aluminum foil and seal the ends to create a package.

Bake for about 30 minutes or until tender. Cool; peel and slice or cut into ½ inch pieces. Transfer to a small bowl.

Make the vinaigrette:

Combine all the ingredients in a jar and shake until well combined

Toss the beets with 1 tablespoon of the vinaigrette. Set aside until ready to prepare the salad.

Place the romaine and onion in a salad bowl and toss with some of the remaining vinaigrette.

Add the beets, pistachios and blue cheese and toss gently. Top with croutons, if using.



DESIGN

Design

Office Jockeys

Racing to the weekend

Travel Vagrant

Travelling Made Easier With Our Tips and Tricks

KetoJENic Vibe

Keto Junkie 🥓🥑🍳 Health and Wellness based, Easy Recipes, and Keto Product Reviews

Chefs Nectar

baking blog breakfast cake cakes chaat chaats chicken chicken recipes children chocolate christmas recipes cooking curry cutlet dessert desserts evening snacks family fish fish dishes fish fry fish fry masala fishtarians food foodblog fried snack fruit cake grilled chicken iftar Indian cuisine Indian food indian street food kadai paneer kheema kids kofta curry Koftas methi muffins mughlai Mum mutton mutton curry mutton dish Mutton Koftas non-vegetarian pakoda palak paneer paneer recipe paratha potato potato recipes potato snack punjabi food Ramadan Ramzan Rava Idli raw banana recipes rice samosa shami kebab snacks spinach sweet Sweets tea time vada veg veg curries vegetarian vegetarian recipe veg recipe

Searching for Grady

Sometimes you just have to go back and search for that Younger You

Space Time Bae

Throwing my soul into the cosmos.

Retirement RV Dream

Planning the RV Dream

Bitches That Bake

On a mad one with muffins

Skinny Spatula

Healthy food that feels like a treat

Summer Yule Nutrition

Recipes for Weight Loss by a Registered Dietitian. No Added Sugar, No Refined Grains!

SENIOR ACCREDITED PSYCHOTHERAPIST / COUNSELLOR -Dr.Fawzy Masaoud-LONDON, ENGLAND

NO DESPAIR WITH LIFE AND NO LIFE WITH DESPAIR . Email: dr.fawzyclinic2019@yahoo.com

Mustard Seed Budget

God's blessings in your life and ministry

She’s inspired

Inspired to inspire

Yardy Homemade Cooking Blog

#Homemade Jamaica Cooking Blog,

Dairy Free Indulgence and Yoga Breathwork

Yoga, breathwork and wholesome food. Take back your indulgences dairy-free & guilt free with surprisingly healthy recipes!

Generation of Travelers

Recollections, musings and random thoughts of unsound mind.

Блог красоты и здоровья от LiDea

О себе, о женщинах, об особенностях женского организма, об изменениях, связанных с возрастом. О красоте и здоровье, о том, чтобы сохранить их в условиях дефицита времени. О том, как сделать так, чтобы чувствовать себя королевой, чтобы окружающие видели её в вас.

Life and Life Lessons

discover what's in my heart, let our minds travel and discover, see the world in my head

natinkadrawstheline

Gezeichnetes, Gemaltes, Geschriebenes

All Things Nice

A website about ‘all things nice!’

Karla Sullivan

Progressive old soul wordsmith

STAY AT HOME MOM

Be an observer, and rock your life....

Reign 'n Spain

An American expat living, cooking, and eating in Valencia, Spain.

MODEL ELENA MOLLY MURGU

model elena Molly murgu NYC

Wee Scottish Mum

Easy recipes & meal planning for hungry bellies!

New foody in Switzerland

trying to cook new things

Amazing Tangled Grace

A blog about my spiritual journey in the Lord Jesus Christ.

Chirpy Home

Bringing Happiness to Your Home

✧◝

✧◝(。◕‿◕。)

Fishing Maverick

Gone Fishing

FOOD RECIPES

A variety of recipes that you should try

INFJ PHD

Valuing quiet and solitude in academe.

Food A La Scott

I like to eat a tremendous amount of food and share it with people.

Joy's Food Trips

Food Recipe Ingredients

BRAINCHILD

gehadsjourney.wordpress.com

mrsloveis

The Cooking, The Wedding Planning, The Life, The All.

%d bloggers like this: