If you like Thai curry then you’re probably going to love this super quick and easy-to-make dish: tender beef and fresh veggies simmered in a flavorful coconut-infused red curry…YUM! 

I had a rib-eye in the freezer so I substituted it for the sirloin steak, and used light coconut milk. I also added some sliced mushrooms and onions to the simmering curry before I added the bell peppers. If asparagus is out of season, broccoli would be a great substitute. TIP: freezing the beef for 20-30 minutes will make it easier to slice.

I crave spicy foods but found this curry dish to be quite mild. You can always add some Sriracha or other hot chili sauce if you want it spicier.

Serve the curry with steamed jasmine rice or cooked rice noodles. Enjoy!

Beef-and-Asparagus Curry
-recipe from Martha Stewart Everyday Food, April 2012

Serves 4.

1 can (13.5 ounces) unsweetened coconut milk, shaken well
1/4 cup red curry paste
3/4 cup low-sodium chicken broth
2 teaspoons fish sauce
1 tablespoon light-brown sugar
1 red bell pepper, thinly sliced
1 bunch asparagus (1 pound), trimmed and cut into 1-inch pieces
1 pound sirloin steak, trimmed and thinly sliced against the grain
Cooked rice noodles, lime wedges, and fresh cilantro leaves, for serving

In a large wok or skillet, heat 1/2 cup coconut milk over medium-high, stirring, until shiny and thick, 2 minutes. Add curry paste and cook, stirring, until fragrant, 1 minute. Add remaining coconut milk, broth, fish sauce, and brown sugar and bring to a simmer. Add bell pepper and cook until softened, 2 minutes. Add asparagus and cook until crisp-tender, 3 minutes. Add steak and cook, stirring, until just cooked through, 2 minutes. Serve over noodles with lime wedges and cilantro.

Tags: Asian, Beef, beef curry, beff and asparagus curry, coconut milk, red curry, sambal olek, sirloin, sirloin steak, Sriracha, Thai curry, Thai food

Had a bad day? Then make this Korean-inspired skirt steak. You see, you get to take out your aggression on the steak by pounding it with a meat mallet. I call that Kitchen Therapy! The quickly marinated and seared steak is tender, flavorful and super easy to make…perfect for a weeknight meal! Serve with steamed jasmine rice and Sesame Green Bean Salad or Stir-fried Snow Peas with Shiitakes and Ginger. Yum!

Korean-Style Marinated Skirt Steak
-recipe from Fine Cooking Magazine

The steak can also be grilled; just be sure to oil the grill first so the meat doesn’t stick. Serves 4.
 
2 Tbs. sugar
3 Tbs. soy sauce  
2 tsp. sake (optional)
4 large cloves garlic, finely chopped
5 scallions (white part only), minced
2 tsp. finely chopped fresh ginger
2 tsp. toasted sesame oil
1 lb. skirt steak, trimmed and cut into four portions
2 tsp. vegetable oil
Salt and freshly ground black pepper to taste

Combine the sugar, soy sauce, sake, garlic, scallions, ginger, and sesame oil in a medium-size flat dish or a zip-top bag, stirring to make sure the sugar is dissolved. Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet. Add them to the marinade and let them sit for 20 minutes, covered, turning them once after 10 minutes. Coat a large skillet with the vegetable oil and set it over high heat until the oil is just barely smoking. Sprinkle both sides of the meat with salt and pepper, add the meat to the pan, lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 minutes. on each side for medium rare. The steaks should be very rosy pink. Transfer them to a cutting board, tent with foil, and let rest for 3 minutes. Cut the steaks into 1/4-inch-thick slices and serve.

Tags: Asian, Korean steak, Korean-style skirt steak, Quick Cooking, sake, sesame oil, skirt steak, soy sauce

Always an adventurous eater, I first had corned beef hash when I was about 12 years old.  I had no idea what it was but saw it on a menu while dining with my family and decided that’s what I wanted for breakfast. When the waitress placed the enormous plate of hash in front of me, I was filled with terror. What on earth did I order? Looking back on that first corned beef hash adventure, I’m pretty sure it was made with canned corned beef (not the best way to experience this classic breakfast dish). This recipe is sooooo much better!

Fast forward to this week. I had some leftover corned beef from an early St.Patrick’s Day dinner so I decided to try my hand at turning it into hash. I have to say, I enjoyed it more than the original corned beef and cabbage dinner from a few nights prior.

I wanted more caramelization on the hash so after letting it get brown on one side, I stirred it a few times, letting it brown a bit each time.

Garnish each serving with a sprinkle of chopped parsley for a hit of fresh flavor, and serve with fried eggs. Enjoy!

Corned Beef Hash
-recipe from The Joy of Cooking: All About Breakfast & Brunch by Irma S. Rombauer, Ethan Becker and Marion Rombauer Becker

The name of this beef is a reference to the corn-sized crystals of salt used to brine large cuts of beef brisket, sometimes with added allspice, black pepper, and bay leaves. The corned beef sold in our markets is still a salt-and-spice brine-cured cut of beef brisket or round. In New England, it is still possible to find a “gray-cured” brisket, referring to the color of coned beef made without chemicals to preserve its rosy color. Corned beef is sold in vacuum-sealed bags that contain some of the brine and seasonings used during curing. It needs to be cooked before serving. New Englanders say that this hash must be put together from the leftovers of New England boiled dinner. However, it can be made quite successfully with corned beef bought from a deli. Ask for a slice that is thick enough to be cut into 1/2-inch cubes. A well-seasoned cast-iron skillet gives the hash a good brown crust, but a nonstick skillet makes unmolding easy. The quantities and pan size depend on the amount of leftovers you have, but here are approximate measurements. Makes 4 to 6 servings.

Add to a large heavy skillet over medium-high heat:
3 tablespoons vegetable oil
1 cup chopped onions
Cook, stirring, until the onions are lightly browned, about 3 minutes.

Add:
3 cups cooked corned beef, cut into 1/2-inch cubes (about 2 pounds)
2 to 3 cups cooked potatoes, cut into 1/2-inch cubes
Stir once, reduce the heat to medium, and press down with a spatula to compress the hash. Cook, without disturbing, until the bottom is well browned, 10 to 15 minutes. Slide or invert the hash onto a serving plate.

Garnish with:
Chopped fresh parsley

Serve with:
Poached or fried eggs

Tags: Breakfast, brunch, corned beef, corned beef and potatoes, corned beef hash, corned beef leftovers, hash, leftover corned beef, New England Boiled Dinner, St. Paddy's Day meal, St. Pat's, St. Patrick's Day, St. Patrick's Day dinner

Beef stew is classic comfort food. It’s a simple dish yet satisfying to the core. This recipe for Balsamic Beef Stew filled the house with a wonderful aroma while it slowly simmered on the stove, and was the perfect meal for a cold Fall day. Husband was almost giddy when he found out what we were having for dinner.

I added 4 oz. of quartered mushrooms along with the potatoes and carrots. Also, I let the stew simmer for a total of about 3 hours to ensure that the meat was fork-tender. The small amount of balsamic vinegar gives the stew a slight tang…boy, was it good! Serve with crusty bread. Enjoy!

Balsamic Beef Stew
-Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).

From the muscular shoulder section, beef chuck is a tougher cut of meat that is ideal for stewing. It becomes delectably tender with long, slow cooking.

3 Tbs. all-purpose flour
1/2 tsp. salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
2 lb. boneless beef chuck, trimmed of excess fat and cut into 1 1/2-inch pieces
3 Tbs. canola oil
1 large red onion, sliced
2 bay leaves
1 cup full-bodied red wine
2 cups beef broth
1 lb. red or Yukon Gold potatoes, cut into 1 1/2-inch chunks
3 large carrots, peeled and cut into 1-inch chunks
2 Tbs. balsamic vinegar

In a resealable plastic bag, combine the flour, the 1/2 tsp. salt and the 1/2 tsp. pepper. Add the beef, seal the bag and shake to coat the beef with the seasoned flour.

In a heavy pot or Dutch oven over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, remove the beef from the bag, shake off the excess flour and add the meat to the pot in a single layer. Cook, turning as needed, until browned on all sides, 6 to 8 minutes total. Using a slotted spoon, transfer the meat to a plate.

Add the onion to the drippings in the pan and sauté over medium heat until golden, about 5 minutes. Stir in the bay leaves, wine and broth.

Return the meat and any juices from the plate to the pot. Bring to a simmer, then reduce the heat to low. Cover and braise until the meat is nearly fork-tender, 1 1/2 to 2 hours. Add the potatoes and carrots, re-cover and continue to braise until the vegetables are tender, about 30 minutes more.

Season the stew with salt and pepper. Remove the bay leaves and discard. Stir in the vinegar, divide among individual shallow bowls and serve immediately. Serves 6.

Tags: balsamic beef stew, balsamic vinegar, beef stew, boneless beef chuck, Comfort Food, slow cooking, soup, stew

This easy, home-style version of the Philly Cheese Steak Sandwich makes a great weeknight or game day meal. The recipe calls for strip steaks (aka New York steaks), a tender and flavorful cut of beef. Serve with kettle-style potato chips, fresh veggies and dip. Enjoy! 

Steak Hoagies with Mushrooms, Onions, and Peppers
-recipe from Cook’s Country Magazine

Steak hoagies are traditionally made with thinly shaved pieces of beef that are quickly cooked on a griddle and then layered into rolls with thinly sliced cheese. To translate this recipe for the home cook, here’s what we discovered:

•Skip the tedious step of shaving the meat and simply pan-sear steaks and then slice them thin.
•Use high-quality strip steaks for their beefy flavor and tender texture.
•Sliced mozzarella or American cheese can be substituted for the provolone.
•The sliced steak, sautéed vegetables, and cheese are piled into the rolls and then quickly baked in a very hot oven to melt the cheese. Make cleanup easier by lining the rimmed baking sheet with foil.

Serves 4.

2 strip steaks (also known as top loin or shell steaks), about 1 inch thick
Salt and pepper
2 tablespoons olive oil
1 onion , sliced thin
1 red bell pepper , seeded and sliced thin
8 ounces white mushrooms , sliced thin
1 tablespoon steak sauce (such as A.1.)
1/2 teaspoon dried oregano
4 (6-inch) sub rolls , slit partially open lengthwise
6 ounces thinly sliced Provolone deli cheese

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat steak dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to plate and let rest 5 minutes, then slice thin against the grain.

Meanwhile, add remaining oil, onion, bell pepper, mushrooms, and 1/2 teaspoon salt to empty skillet and cook until vegetables are softened and golden brown, 8 to 10 minutes. Off heat, stir in steak sauce, oregano, and sliced steak until well combined.

Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheet and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve. 

Tags: game day food, hoagie, mushrooms, new york steak, onions, peppers, philly cheese steak sandwich, provolone cheese, sandwich, shell steaks, steak hoagies, strip steaks, sub sandwich, top loin steaks

I love grilling recipes and am always looking for new ways to grill a meal. These Skirt Steak Fajitas are super easy and delicious! The steak is rubbed with a spice mixture which I then let marinate for a few hours before grilling it. Set out your favorite fajita makings (salsa, guacamole, etc.) and you’ve got a great dinner!

Skirt Steak Fajitas
-recipe from Williams-Sonoma.com
Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

Skirt steak is the best choice for quick marinating and grilling. It is well marbled, which makes it very flavorful, and slightly stringy, which makes it chewy—so be sure to slice it across the grain.

Serves 8.

1/4 cup olive oil 
1 small yellow onion, minced 
2 garlic cloves, minced 
3 Tbs. red wine vinegar  
1 tsp. chili powder 
1 tsp. ground cumin 
1 tsp. freshly ground pepper 
2 skirt steaks, about 4 lb. total, trimmed 
Salt, to taste 
8 large flour tortillas 
1/4 cup minced fresh cilantro  
2 cups guacamole
1 head lettuce, shredded  
1 cup fresh salsa  
1 cup pico de gallo salsa  
1 1/2 cups shredded Monterey jack cheese  
1/2 cup crema or sour cream  

In a bowl, whisk together the olive oil, onion, garlic, vinegar, chili powder, cumin and pepper.

Cut each steak crosswise into 3 or 4 pieces. There will be thicker pieces and thinner end pieces. Place the meat in a disposable aluminum roasting pan and generously season with salt. Pour the marinade over the meat and turn to coat well. Let stand for 5 to 10 minutes. Alternatively, dip the steaks in the marinade just before grilling.

Prepare a hot fire in a grill. Brush and oil the grill grate.

Remove the steaks from the marinade and pat dry with paper towels; discard the marinade. Grill the skirt steaks directly over high heat, turning once, 3 to 4 minutes per side for medium-rare, or until done to your liking. Meanwhile, wrap the tortillas in aluminum foil and place them on the side of the grill to warm.

Transfer the steak to a carving board, cover loosely with foil and let rest for 5 minutes. Slice the steaks across the grain into strips, toss with any accumulated juices from the carving board and mound onto a platter. Garnish with the cilantro and serve immediately with the tortillas, guacamole, lettuce, fresh salsa, pico de gallo, cheese and crema in separate dishes alongside.

Tags: Beef, grilling, guacamole, Mexican, pico de gallo, skirt steak fajitas, tacos

Have you ever wondered what the difference between a Prime, Choice or Select steak was? Here’s an explanation of this USDA grading system and what you should look for when buying steaks.

How to Select the Best Steak
http://www.williams-sonoma.com/recipe/tip/how-to-select-the-best-steak.html
 
No matter what the cooking method, the same criteria apply to choosing steaks. Look for meat that is bright red with streaks of fat, or marbling, running through it. The red indicates that the meat is freshly cut, while the fat in the interior, most of which drains away during cooking, provides juiciness and flavor. Exterior fat should be white to ivory and firm to the touch.

In the United States, all beef is inspected by the U.S. Department of Agriculture, but grading is voluntary. Marbling is the main way beef is graded and priced in U.S. markets. The more marbling, the more tender, flavorful and expensive the beef will be.

- Prime meat, the highest-quality meat with the most marbling, is found mainly in luxury restaurants but has been making its way into more retail markets in the last few years.

- Choice meat, well marbled and tender, is available at many quality markets and butcher shops.

- Select meat, with little to no marbling, is the grade most commonly stocked in supermarkets.

Many supermarkets have their own grading system, which can sound similar to USDA grades; ask the butcher or read the label carefully. Officially graded meat will carry the USDA designation.

Tags: Beef, how to select the best steak, steaks, USDA

A perfectly grilled rib-eye steak, in my opinion, is the epitome of meaty deliciousness. This is what I chose to make Husband recently as a “Congrats On Your New Job” meal. He lit up like a Christmas tree when I told him what we were having for dinner that night: a juicy, well-marbled steak nicely charred from the grill then topped with a simple parsley-garlic butter that melts and covers the luscious meat with a savory herb mixture of added deliciousness. OH MY!!

For the garlic butter, I didn’t have cognac so I substituted dry white wine. Cognac would’ve been better but the white wine works in a pinch.

Let the steaks stand at room temperature for 30 minutes or so before grilling because cold meat takes longer to cook and you don’t want the outside to be burnt to a crisp while the inside is still rare.

When grilling the steak, be sure to stand guard at the grill. Because the rib-eye is marbled with fat (which is why it’s so flavorful), it’s easy for flare-ups to happen. Pay attention to the grill and you’ll be fine. This is not a time for multi-tasking. If you have a flare-up, move the steak to a cooler part of the grill. After the steak has cooked to your desired doneness, remove them from the grill, cover with foil and let them rest for 3-5 minutes before cutting into them. Serve with baked potato and sautéed spinach or other veggies.

Grilled Rib-Eye Steaks with Parsley-Garlic Butter
- recipe from Bon Appétit, June 2006

The garlicky herb butter is similar to the butter served with escargots in southwestern France. IMPROV: When preparing the butter, try a shallot instead of garlic, and thyme instead of parsley.

Yield: Makes 6 servings

For the Parsley-Garlic Butter, mix together in small bowl, then cover and chill:
1/2 cup (1 stick) butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic clove, pressed
2 teaspoons Cognac
Salt and pepper

Prepare barbecue (medium-high heat). Rub with generous amounts of salt and pepper:
3 1 1/2-inch-thick rib-eye steaks (about 1 pound each)

Grill steaks to desired doneness, about 6 minutes per side for medium-rare. Cut each steak in half, top with spoonful of chilled butter, and serve.

Tags: barbecue, bbq, Beef, Bon Appetit Magazine, flare-ups, grill, grilled rib-eye steaks, grilling, parsley-garlic butter

Beef stew of any kind is always a winner in my house! So with St. Patrick’s Day right around the corner, I thought I’d give Guinness Beef Stew a try. Even if you’re not a fan of the famous dark Irish beer, you’ll still love this stew! The Guinness Draught beer makes the stew rich and chocolatey without giving it an overly beer-y(is that a word?) taste. It’s really delicious! The recipe calls for 2 ounces of bittersweet chocolate to round out the flavor…it sounds a little weird but you can’t even tell it’s there.

Instead of using the slow cooker, I cooked the stew in the oven. First, I browned the beef in two batches in my dutch oven, set the browned beef aside in a separate bowl, then browned the onions in the dutch oven. I then added the broth, Guinness and the rest of the ingredients to the dutch oven, covered it with the lid, and baked the stew in a preheated 350° oven for 3 hours. When the stew was finished cooking, I removed it from the oven and placed it on a burner set at medium-high heat. I then added the flour/beer mixture and stirred it into the simmering stew, letting it continue to simmer for about 10 minutes. Garnish with parsley and enjoy!

Guinness Beef Stew
-recipe from Cook’s Country Magazine

Test Kitchen Discoveries
-When we enhanced the beer’s complex coffee/chocolate flavors by adding bittersweet chocolate to the slow cooker, our testers raved about the beefy, stout flavor.
-We added the Guinness in two stages to get the best of its flavor—at the beginning for a base flavor and at the end for a fresh kick.
-SHOP CAREFULLY: When cooking, choose the mellower Guinness Draught rather than Guinness Extra Stout. Straight from the bottle, both beers have their merits. But after nine hours in the slow cooker, Guinness Draught was the clear winner. Tasters noticed the “clean, toasted taste” of the stew made with Guinness Draught, while the stew made with Guinness Extra Stout, although still acceptable, was noted for having a slightly “tannic, bitter” aftertaste.
-Make sure to buy large chunks of stew meat. Trim meat of excess fat, as necessary, and cut into 1-1/2 inch pieces. Be gentle when stirring in the flour in step 3—the fork-tender beef will fall apart if stirred too aggressively.

Serves 6 to 8.

4 pounds boneless beef chuck stew meat  
2 tablespoons vegetable oil  
2 onions, chopped 
4 cups low-sodium chicken broth  
1 1/2 cups Guinness Draught  (not Guinness Extra Stout)
1 tablespoon light brown sugar  
1 teaspoon dried thyme  
1 ounce bittersweet chocolate , chopped 
2 bay leaves  
5 carrots, peeled and cut into 1-inch chunks 
1 pound parsnips, peeled and cut into 1-inch chunks 
1 1/2 pounds baby red potatoes, scrubbed 
1/4 cup all-purpose flour  
2 tablespoons minced fresh parsley leaves  

1. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to slow cooker insert and repeat with additional 2 teaspoons oil and remaining beef.

2. Add remaining 2 teaspoons oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add broth, 1 1/4 cups stout, sugar, thyme, chocolate, and bay leaves and bring to boil, using wooden spoon to scrape up browned bits. Transfer to slow cooker insert.

3. Add carrots, parsnips, and potatoes to slow cooker insert. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high for 6 to 7 hours). Set slow cooker to high. Whisk flour and remaining 1/4 cup beer until smooth, then stir mixture into slow cooker. Cook, covered, until sauce thickens, about 15 minutes. Stir in parsley, season with salt and pepper, and discard bay leaf. Serve.

Make Ahead: You can prepare the recipe through step 2 the night before the ingredients go into the slow cooker. Refrigerate the browned beef and the onion mixture in separate containers. In the morning, transfer the beef and the onion mixture to the slow cooker and proceed with step 3.

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Tags: beef stew, boneless beef chuck stew meat, Comfort Food, Guinness beef stew, Guinness Draught, Irish beef stew, St. Patrick's Day dinner, stout

Beef stew is always a favorite at my house. Sometimes I like to change it up by making Ranchero Beef Stew, a Spanish-inspired dish that features beef simmered with carrots, green chilies, tomatoes and green olives. It’s hearty, filling and and a nice change from traditional beef stew!

The recipe states that the stew only needs to simmer for 1 hour but I’m not sure in what universe they were cooking it in. I’ve never had stew meat get tender in an hour. Since I wanted the meat super tender (not chewy), I let the stew simmer for almost 3 hours. I served the stew over garlic mashed potatoes. YUMM! It was a perfect meal for a cool Autumn evening!
Optional: a teaspoon of cumin added to the simmering stew adds nice flavor to the final dish. 

Ranchero Beef Stew
-recipe from Bon Appétit Magazine

Traditional beef stew with Spanish overtones. It’s delicious over rice or pasta. Serves 4. 

1 tablespoon olive oil
1 pound beef stew meat, cut into 1-inch cubes
1 large onion, cubed
2 medium carrots, cubed
3 garlic cloves, chopped
1 15-to 16-ounce can stewed tomatoes
1 cup canned beef broth
1 4-ounce can diced green chilies
1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)
2 tablespoons dried oregano
1/3 cup chopped fresh cilantro

Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour (I simmered my stew for about 3 hours). Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.

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Tags: beef broth, beef stew, carrots, cilantro, green chilies, green olives, onion, Spanish, tomatoes