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Archive for the ‘Beef’ Category

steaksandblog

We were seriously overdosed on turkey and while menu planning this week, steak sandwiches sounded great. I got the inspiration for this sandwich from Cooking Light but didn’t follow the recipe much at all when I was cooking. These turned out great and we have tons of steak leftover for lunches.

Also, this recipe will be the FIRST featuring the Big Green Egg – WooHoo!!!

Open Faced Steak Sandwiches with Horseradish Sauce
(Inspired by Cooking Light)

Ingredients:

STEAK
1 lb steak (flank, strip, ribeye – your choice)
1/3 cup soy sauce
1/3 cup olive oil
3 tbsp honey
3 cloves garlic, minced
2 tbsp rosemary
1 tbsp balsamic vinegar
1 tbsp freshly ground pepper

HORSERADISH SAUCE
1/4 cup prepared horseradish
1/4 cup light mayo
1/4 cup light sour cream

SANDWICH
1 tbsp olive oil
2 large onions, sliced thinly
1 cup baby greens
Thick bread slices (texas toast, Italian or French bread – your choice)
Steak, thinly sliced diagonally across the grain
Horseradish sauce

Directions:
Mix together steak marinade ingredients in a bowl with a wisk. Place steak in a large Ziploc bag and pour marinade over steak. Refrigerate overnight.

The next day, remove the steak from the fridge and let come to room temperature, about 30 minutes. Place cast iron grate on Big Green Egg (not required, but nice if you want the pretty char marks). Preheat grill to 400 degrees, about 20-30 minutes. Spray grate with nonstick cooking spray or brush with olive oil. Place steak on grill and cook with lid down about 8 minutes per side, rotating 90 degrees after 4 minutes on each side to get char marks. For medium rare, pull steak when the temperature registers 115-120 in the thickest part. Let rest at least 5 minutes before slicing to allow juices to redistribute.

Meanwhile, prepare the rest of the ingredients. Mix together horseradish sauce ingredients. Refrigerate until ready to serve.

Heat olive oil in a heavy skillet (I used cast iron) over medium-high heat. Add onions and cook, about 20 minutes, stirring frequently. Onions are ready when they have broken down and are a nice golden color.

To assemble the sandwiches lightly toast bread. Spread horseradish sauce on bread and layer baby greens. Place sliced steak over baby greens and top with onions and another dollop of the horseradish sauce.

I served these with homemade oven fries and mixed baby greens.

Check out those grill marks!

Check out those grill marks!

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Chili

What better way to get started than with a tried and true recipe of my Dad’s? Chili! Brandon usually starts asking for chili as soon as football season starts but I’m one of those people who just can’t do chili until it gets cold out – and in the South, who knows when that will be? Lucky for Brandon, it got chilly pretty early this year so I made a big pot of chili while he enjoyed Sunday NFL football.

And check out the special ingredient you add in the last 10 minutes of cooking…who’d of thought?

Chili
(Source: My Dad)

Ingredients:
3 cloves garlic
1 large onion
1 1/2 lbs lean ground beef
2 15 oz cans diced tomatoes
1 15 oz can, 3/4 full of water
3-4 tbsp chili powder (to taste)
1 tsp salt
1/2 tsp cumin
16 oz kidney beans (I like dark red)
1-2 tbsp cocoa powder

Directions:
In a dutch oven or heavy pan, brown meat and onions. Drain well and wipe out pan. Add all ingredients except for cocoa powder and simmer, covered, for 1 hour. Uncover and simmer for another 15-30 minutes. Add cocoa powder 10 minutes before serving.

Serve with your choice of chili condiments – we like hot sauce, sour cream, cheddar cheese and crushed saltine crackers.

Cornbread is great on the side – either plain or mix in some chopped jalapenos and cheddar cheese.

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