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GRILLED BEEF & VEGETABLE KEBOBS
PREP TIME: 40 MIN OVEN TEMP: GRILL OR
BROILER COOKING TIME: 15 MIN
FOR 2 SERVINGS: HALF THE INGREDIENTS FOR 8
SERVINGS: DOUBLE THE INGREDIENTS
FOR 4 SERVINGS YOU WILL NEED:
1 tsp salt
1 tsp pepper
2 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried oregano
1 bay leaf
3/4 cup olive oil
3/4 cup red wine or beef broth
1 1/2 lbs sirloin, cut into 1 1/2-inch chunks
1 green bell pepper
1 red bell pepper
1 red onion
12 medium mushrooms, stems removed
PREPARATION:
1. Mix salt, pepper, garlic, thyme,
oregano, bay leaf, olive oil and wine in a shallow dish.
Reserve about 1/3 of marinade. Add beef to dish; toss to
coat. Refrigerate, covered, for 30 min.
2. Preheat grill or broiler. Remove stems,
membranes and seeds from bell peppers. Cut peppers and onion
into 1-inch chunks.
3. Drain beef. Discard bay leaf and
marinade in dish. Thread beef, mushrooms, bell peppers and
onion alternately onto skewers.
4. Grill or broil kebabs turning and
basting frequently with reserved marinade, for about 15
minutes for medium doneness.
TIPS: Marinade beef and assemble kebabs as
recipe directs 1 day ahead. Wrap in plastic and refrigerate
before cooking. For speedier cleanup, marinate beef in a
plastic bag rather than the dish. Fresh mushrooms do not
need to be washed. Clean surface with a soft toothbrush
or damp towel. For a "surf-and-turf" version, reduce the
amount of beef used by half and add 1 pound large shrimp
along with pineapples to the kebabs.
BAKED BEEF BRACIOLE
PREP TIME: 25 MIN OVEN TEMP: 375 DEGREES
F COOKING TIME: 1 HOUR
FOR 8 SERVINGS: DOUBLE THE INGREDIENTS
FOR 4 SERVINGS YOU WILL NEED:
1 1/2 lbs flank steak, butterflied
1/2 cup grated Romano cheese
1/2 cup chopped fresh parsley
1 clove garlic, crushed
1 (10oz) package frozen chopped spinach, thawed, drained
4 Tbsp olive oil, divided
1 (28oz) can organic Italian-style crushed tomatoes
1/2 tsp dried oregano
PREPARATION:
1. Preheat oven to 375 degrees F. Lay steak
flat on a work surface. Spread Romano, parsley, garlic and
spinach over steak. Roll steak jelly roll-style; secure with
kitchen twine.
2. Heat 2 Tbsp olive oil in a large
ovenproof pot; add steak. Cook, turning occasionally, until
browned on all sides, about 10 min.
3. Add remaining oil, tomatoes and oregano
to pot; cover. Place in oven. Cook until steak is tender,
about 1 hour.
4. Remove steak from pot; cut and remove
kitchen twine. Slice steak into rolls.
TIPS: You can prepare the steak through
step 1 up to 8 hours ahead. Refrigerate until ready to
proceed as recipe directs in step 2. You may also substitute
Parmesan cheese for the Romano cheese for a unique Italian
flavor. For the quickest butterflied steak, ask the butcher
in the meat department at your supermarket to do the task
for you.
FIESTA STEAKS WITH CORN SALSA
PREP TIME: 20 MIN OVEN TEMP: GRILL OR
BROILER COOK TIME: 10 MIN
FOR 8 SERVINGS: DOUBLE THE INGREDIENTS
FOR 4 SERVINGS YOU WILL NEED:
1 tsp salt
1 tomato, chopped
1/2 cup chopped green onions
1/2 cup cilantro
1/4 cup chopped green bell pepper
1 tsp chili powder
1 cup corn
1/4 cup sliced black olives
2 Tbsp olive oil
Juice of 1 lime (about 2 Tbsp)
2 lbs sirloin steak
1/2 tsp garlic salt
2 Tbsp fresh lemon juice
PREPARATION:
1. Preheat grill or broiler. Combine salt
and tomato in a small bowl. Let stand for 15 min. Drain
liquid in bowl, pressing out excess.
2. Combine tomato with green onions,
cilantro, bell pepper, chili powder, corn, olives, oil and
lime juice.
3. Sprinkle steak with garlic salt. Grill
or broil about 5 min per side for medium, or until desired
doneness.
4. Squeeze lemon juice over steak; cut into
serving portions. Top steak with salsa.
TIPS: You can prepare the salsa in step 2
up to 12 hours ahead. Refrigerate until ready to use. For a
spicy Mexican flavor, add 1 tsp ground cumin and 1 tsp
chopped jalapeno to the salsa. Add green beans or Spanish
rice for a perfect partner.
ITALIAN BEEF & SPINACH PIE
PREP TIME: 25 MIN OVEN TEMP: 450 DEGREES /
350 DEGREES F COOK TIME: 47 MIN
FOR 8 SERVINGS YOU WILL NEED:
1 10oz package frozen chopped spinach, thawed
1 unbaked 9-inch pastry shell
1/2 lb lean ground beef
1/4 lb mild bulk Italian turkey sausage
3/4 cup chopped red and/or yellow pepper
1/2 cup sliced fresh mushrooms
1 clove garlic, minced
1 cup water
1/2 cup tomato paste
1 1/2 tsp dried Italian seasoning, crushed
1/2 tsp salt
2/3 cup light ricotta cheese
3/4 cup shredded mozzarella cheese (3oz)
1 cup chopped tomato
Fresh oregano (optional)
PREPARATION:
1. Drain thawed spinach well, pressing out
excess liquid; set aside. Line pastry shell with a double
thickness of foil. Bake in a 450 degree oven for 8 min.
Remove foil. Bake for 4-5 min more or until set and dry;
remove from oven. Reduce oven temperature to 350 degrees.
2. In a large skillet cook the beef,
sausage, sweet pepper, mushrooms, and garlic until meat is
no longer pink and vegetables are tender. Drain off fat.
Stir in the water, tomato paste, Italian seasoning, and
salt. Bring to a boil; reduce heat. Cover and simmer for 10
min.
3. Meanwhile, in a medium bowl stir
together spinach, ricotta cheese, and 1/4 cup of the
mozarella cheese. Spoon the spinach mixture into baked
pastry shell. Top with the meat mixture. To prevent
overbrowning, cover the edge of pastry with foil. Bake in
350 degree oven for 45 min. Remove foil. Top pie with tomato
and remaining mozzarella cheese. Bake for 2 min more or
until heated through and cheese is melted. Let stand for 10
min. If desired, garnish with fresh oregano.
TIPS: You may also serve this dish with a
tossed salad or fresh garlic bread.
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