Best-Ever Roast Beef
A cracked pepper and parsley coating keeps this lean roast swimming in savory juices. 1 2 1/4-pound beef tenderloin, trimmed 2 1/2 teaspoons coarsely cracked black pepper 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh chives 1 teaspoon dried tarragon
Preparation Time: 10 minutes plus standing Cooking Time: 30 minutes Serves 8 1. Preheat oven to 425° F. Rub the cracked pepper evenly over surface of beef, pressing gently to help pepper adhere. 2. In a small bowl, combine parsley, chives, and tarragon. Mix well. Spread herb mixture evenly on a plate or a sheet of waxed paper. 3. Place beef on top of the herbs. Roll beef in herbs to coat completely, pressing gently to help herbs adhere. Loosely tie beef at 2-inch intervals with kitchen twine along its length. 4. Place the beef on a roasting rack in a large roasting pan. Roast beef until an instant-read meat thermometer inserted in center registers 145° F. for medium-rare, about 30 minutes, or until desired doneness. 5. Transfer beef to a carving board and let stand for 15 minutes, allowing the juices to redistribute throughout the meat. Remove string and carve into thin slices. Serve immediately.
Grill roast on low heat or away from flame for 1 hour for medium-rare. diced 3 ounces provolone cheese. rolled and tied 2 carrots. ham and cheese in a bowl. 3. Let rest for 10 minutes. diced 2 cloves garlic.Brazilian Stuffed Rib Roast
This elegant stuffed roast will dress up your summer cookout. bell peppers. Cut 4 "x"es through the roast from end to end with a long knife. 1 boneless beef rib roast (about 3 1/2 pounds). Insert one-fourth of vegetable mixture in each tunnel. Preheat grill. onion. diced 1/2 red bell pepper.
. 2. working from both ends of the roast to evenly distribute ingredients. Insert garlic in slits. Cut tiny slits in the surface of the roast. diced 1 medium onion. diced 1 (1/2 inch-thick) slice smoked ham (about 3 ounces). Salt and pepper roast. 4. Cut into thin slices. making 4 lengthwise tunnels. diced 1/2 green bell pepper. Combine carrots. slivered 1 teaspoon salt 1/2 teaspoon pepper
Preparation Time: 30 minutes Cooking Time: 1 hour Serves 6
combine turnips and broth. Heat skillet over medium heat. Add beef. Add onion and garlic to skillet. about 10 minutes. until browned. Spread turnip mixture over carrots. 3. mash turnip mixture until smooth. drained Preparation Time: 30 minutes Cooking Time: 25 minutes Serves 6
1. and pepper. minced 12 ounces lean ground beef 2 cans (10 3/4 ounces each) creamed yellow corn kernels 1 can (10 ounces) sliced carrots. about 10 minutes. thawed yellow turnips 1 cup reduced-sodium beef broth 2 cups mashed potatoes 2 tablespoons chopped fresh parsley 1/4 teaspoon black pepper 1 small yellow onion. chopped (about 1/2 cup) 1 clove garlic. parsley. Mix well. homemade beef and vegetable pie is the perfect way to end a busy workday. Spray a large nonstick skillet with vegetable cooking spray. potatoes. 1 package (13 ounces) frozen. In a medium saucepan. Cook over medium heat. 2. In a medium bowl. about 5 minutes. Bake until top is golden and heated through. stirring frequently.Canadian Shepherd's Pie
A piping hot. Serve immediately.
. stirring. stirring. until softened. place beef mixture in a medium baking dish. about 25 minutes. Using a slotted spoon. Pour corn over beef mixture. Remove from heat. Using a fork. until heated through. combine turnip mixture. Cook. Cook. Place carrots evenly on top. 4. Preheat oven to 350°F.
1 1/2 pounds 1/3 cup all-purpose flour 2 large eggs 1/4 cup milk 1/4 teaspoon mustard 1 1/2 cups bread crumbs 2 tablespoons butter or margarine 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon black pepper Chopped fresh parsley for garnish
Preparation Time: 20 minutes Cooking Time: 10 minutes Serves 4 1. turning once. On a second sheet of waxed paper. Cook steaks. turning to coat thoroughly. On a sheet of waxed paper. until brown and crisp. Sprinkle steaks with salt and pepper. then into egg. Place steak slices on a sheet of plastic wrap. On a cutting board. 4. In a small shallow bowl. Cover with a second sheet and pound with a meat mallet or heavy pan until slightly flattened. heat butter and oil over medium-high heat until hot but not smoking. lightly beat eggs. In a large nonstick skillet. using a sharp knife. Serve with homemade mashed potatoes. Dip steak slices in flour. and mustard. turning to coat both sides. 2. pour out flour. slice meat against the grain into 1/2-inch-thick slices. pour out bread crumbs.Chicken-Fried Steaks
Treat your family to this western favorite—thin slices of beef that are breaded and panfried until crispy. milk. 3. about 4 minutes per side. Garnish with parsley and serve. Drop in the bread crumbs.
. 1 top round steak. draining off excess.
until mixture thickens slightly. Add beef. mushrooms. about 5 minutes.Classic Beef Bourguignon
Even your All-American eaters will say yes to beef stew with a French accent. drained 1/4 cup chopped green onions Preparation Time: 20 minutes Cooking Time: 35 minutes Serves 4
1. melt margarine over medium heat. Cook. stirring occasionally. Add bacon. thawed pearl onions 1 medium carrot. Heat skillet over medium heat. until meat and vegetables are tender. flour. Place beef on a plate. stirring. 3. 2. Add pearl onions and carrot. and thyme. Serve immediately. until browned. Serve it with a loaf of French bread. thinly sliced (about 1 cup) 2 cups red wine or reduced-sodium beef broth 1 cup canned crushed tomatoes 2 tablespoons all-purpose flour 1 teaspoon dried thyme 2 slices cooked turkey bacon. about 20 minutes. about 5 minutes. about 5 minutes. until vegetables are tender.
. 4. wine. stirring frequently. and green onions to skillet. 1 pound beef tenderloin. Cook. crumbled 1 can (4 1/2 ounces) sliced mushrooms. Add beef to skillet. trimmed and cut into cubes 1 tablespoon margarine 1 cup frozen. tomatoes. cook. In same skillet. stirring. Cover. Spray a large nonstick skillet with vegetable cooking spray. Cook over medium heat. of course. Wipe out skillet.
Dredge steak in flour mixture. 4. combine flour.Crunchy Steak Fingers
These nifty steak nuggets served with a zesty Italian-style dipping sauce are sure to get a thumbs-up from your family. Place steak fingers on a serving plate. Parmesan. Mix well. In a small bowl. Bake. basil. turning to coat and patting so mixture adheres. salt. 1 cup all-purpose flour 2 tablespoons grated Parmesan cheese 1 1/2 teaspoons dried basil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 round steaks (4 ounces each). Preheat oven to 400°F. in a small saucepan. trimmed and thinly sliced 2 egg whites. 3. Place on prepared baking sheet. lightly beaten 1 cup Italian-seasoned tomato sauce Preparation Time: 10 minutes Cooking Time: 10 minutes Serves 4
1. Spray foil with vegetable cooking spray.
. 2. until heated through. stirring occasionally. turning occasionally. about 10 minutes. until golden. Meanwhile. and pepper. Serve immediately with sauce. Line a baking sheet with aluminum foil. heat tomato sauce over low heat. allowing any excess to drip back into bowl. Dip steak in egg whites.
for 2 minutes. Add steak and turn to coat. cook. until no longer pink. top with steak strips. oregano and 1/4 teaspoon salt in a resealable plastic bag.
. 2. Transfer spinach to large serving platter or divide among individual plates. Add half the spinach to skillet. stir well. Refrigerate for 15 minutes. Meal Round-Out: All you need to make a complete dinner is to heat up some dinner rolls. or until spinach is wilted. Cook. red-wine vinegar. Add remaining spinach. Combine oil. about 5 minutes.Easy Steak with Spinach
A bed of tender fresh spinach nestles marinated steak strips in this 30-minute show-stopper. Remove steak strips from bag and add to skillet. 3. We like to toss in some halved cherry tomatoes for extra color. Stir to coat with pan juices. stirring. Sprinkle with remaining 1/2 teaspoon salt. Heat a large skillet over medium-high heat. sliced 1 pound fresh spinach. stirring occasionally. washed and drained Preparation Time: 20 minutes Cooking Time: 10 minutes Serves 4 to 6
1. Remove steak from skillet. 2 tablespoons olive oil 1 tablespoon red-wine vinegar 1/2 teaspoon dried oregano 3/4 teaspoon salt 1 1/2 pounds strip steak. Cover.
Bring to a boil. Drain the potatoes and return to the pan. About half-way through the marinating time. Add the milk. Pour the marinade into a small saucepan. 2.Fast Marinated Flank Steak
Because you leave the peel on the potatotes in the side dish. then thinly slice on an angle.
Marinade 1/4 cup red-wine vinegar 2 teaspoons olive oil 2 teaspoons mustard 2 garlic cloves. you’ll add important fiber to your diet. turn to coat and marinate 30 minutes. 3. Preheat the broiler. butter. Boil the marinade for 1–2 minutes. parsley. Serve with green beans.
. Mix the marinade ingredients in a zip-top plastic bag. place potatoes in a saucepan with water to cover. Add the steak. salt and pepper and mash roughly. quartered 2/3 cup low-fat milk 1 tablespoon butter or margarine 1 tablespoon minced fresh parsley 3/4 teaspoon salt 1/8 teaspoon ground black pepper
Preparation Time: 10 minutes plus marinating Cooking Time: 15 minutes Serves 4
1. reduce to a simmer and cook 15 minutes or until tender. Let the steak stand for 5 minutes. minced 1/2 teaspoon salt 1/2 teaspoon black pepper Steak and Potatoes one 1 1/4-pound beef flank steak 1 3/4 pounds red potatoes. then spoon over the steak and potatoes. Place the steak on a broiler pan and broil 4 inches from the heat. 6 minutes per side for medium-rare.
Blend cornstarch into marinade. 3. tomatoes and marinade. Stir the ginger and beef strips into soy sauce mixture until well coated. Heat the remaining oil in the wok. Cover and set aside. Coarsely chop the tomatoes.
. Simmer for 1 minute. Mix together the soy sauce and sherry in a shallow bowl. Halve and deseed the peppers and chop into chunks. Heat 2 tablespoons oil in a wok until almost smoking. 4. drained 3 tomatoes 2 cloves garlic. 2. Meanwhile. peeled. too! 1/4 cup soy sauce 2 tablespoons sherry 1-inch piece gingerroot. minced 2 teaspoons cornstarch 4 tablespoons vegetable oil. peel and slice the carrots at an angle. or until the marinade thickens. cut into thin strips 1 pound beef tenderloin. Stir-fry for 6 minutes. Return the vegetables to the wok along with the chestnuts. beans. It tastes superb. Stir-fry the beef for 2 minutes. Trim and halve the green beans and water chestnuts. Add the garlic. carrots and peppers.Ginger-Garlic Beef
This colorful dish contrasts the textures of tender marinated beef with crunchy water chestnuts. cut into thin strips 2 carrots 1 red and 1 green bell pepper 4 ounces green beans 1 can (8 ounces) water chestnuts. Using a slotted spoon. transfer to a plate and keep warm. divided Preparation Time: 20 minutes Cooking Time: 10 minutes Serves 4
1. lift the beef from marinade and set aside.
A sweet. Mix well. combine orange peel.
. minced 1/4 teaspoon freshly ground black pepper 4 sirloin steaks (3 ounces each). citrusy sauce is the perfect topper for these tender. mustard. Brush both sides of steaks with some sauce. orange juice. Worcestershire sauce. sliced Preparation Time: 20 minutes Cooking Time: 10 minutes Serves 4
1. 4. trimmed 2 navel oranges. Add orange slices to grill during the last 5 minutes of cooking. honey. 2. Reduce heat to medium-low and simmer until sauce thickens. To prepare sauce. lemon juice. grilled steaks. heat a charcoal grill until coals form white ash. turning once and brushing with remaining sauce. Grill 4 inches from heat. or preheat a broiler or gas grill to medium. until cooked through. about 15 minutes. marmalade. garlic and pepper. Bring to a boil over high heat. Place steaks on grill rack. about 10 minutes for medium. Serve immediately with orange slices. 1 teaspoon grated orange peel 1/4 cup orange juice 1/4 cup honey 1/4 cup orange marmalade 2 tablespoons fresh lemon juice 1 teaspoon yellow mustard 1 teaspoon Worcestershire sauce 2 cloves garlic. if the weather’s not cooperating for grilling. the broiler is a great alternative. turning once. Place steaks on individual serving plates. 3. Grill. in a small saucepan. And remember. until lightly browned.
boil until tender. sprinkle Parmesan evenly over top. Place peppers in prepared baking dish. minced 1 pound ground beef 1 cup cooked white rice 1 plum tomato. about 3 minutes. Serve immediately. baked in tender bell peppers. heat oil over medium-high heat. about 25 minutes.
. 2. Cut tops off bell peppers. chopped 1/2 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup grated Parmesan cheese
Preparation Time: 25 minutes Cooking Time: 25 minutes Serves 6 1. about 10 minutes. Spray a large baking dish with vegetable cooking spray. rice. Preheat oven to 350°F. Add onion and garlic. remove core and seeds from the top to avoid tearing peppers. fill peppers with beef and rice mixture. 3. 5. 6 medium green or red bell peppers 2 tablespoons olive oil 1 small yellow onion. salt and pepper to skillet. Add peppers. Using a tablespoon. makes a welcome supper dish for the whole family. Add beef. 4. Bring a large pot of water to a boil. sauté until tender. Drain. stirring occasionally. in a large skillet. Bake stuffed peppers until heated through. tomato. chopped 1 clove garlic. until beef is browned and crumbly. set aside.Italian-Stuffed Bell Peppers
A savory beef and rice filling. about 5 minutes. Meanwhile. Italian seasoning. cook.
thick slices. oregano and basil in a shallow dish. toss with steak and vegetables. Return steak to skillet. Remove steak. Mix green onions. Boil. 4. pepper. Heat a large skillet over medium-high heat. Add steak. or more or less to taste 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 tablespoon cornstarch 1 cup beef broth 1 cup thinly sliced carrots Preparation Time: 15 minutes Cooking Time: 10 minutes Serves 6
1.Linguine with Peppery Beef Strips
Fix the steak and veggies in the time it takes to cook the pasta. stirring continually. minced 2 teaspoons coarsely ground pepper. stir-fry 3 minutes. Stir broth mixture into skillet. then just toss them together and dish it out! Meal Round-Out: Serve crudites (carrot. Meanwhile. slice steak into 1/4-inch. toss to coat. then slice a loaf of crusty bread to serve with the pasta. for about 1 minute. Add steak. 8 ounces linguine 1 pound lean beef steak 1/2 cup thinly sliced green onions 3 tablespoons olive oil 2 cloves garlic. cook for 5 minutes. Cook pasta according to package directions. Serve immediately. Dissolve cornstarch in broth. olive oil. Add carrots. garlic.
. 3. bell pepper and celery sticks) with a low-fat dip before the main course. Drain pasta and add to skillet. 2.
While pasta is cooking. Spoon pasta mixture evenly into each tomato. Serve immediately. Add tomato sauce to pasta mixture. prepare beef. In a large bowl. basil. garlic powder. Place tomatoes into a casserole dish. combine macaroni. and a tossed green salad. In a large nonstick skillet. ricotta and parsley. Drain in a colander. 3. until browned. Top with Parmesan cheese. Preparation Time: 40 minutes Cooking Time: 30-35 minutes Serves 6
For the Tomatoes 6 medium tomatoes 6 ounces elbow macaroni 6 ounces lean ground beef 1/2 cup shredded part-skim mozzarella cheese 1/2 cup part-skim ricotta cheese 1/4 cup chopped fresh parsley For the Sauce 2 cups tomato sauce 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 1/8 teaspoon crushed red pepper flakes For the Topping 2 teaspoons grated Parmesan cheese Preparing the Tomatoes 1. oregano. Cook elbow macaroni according to package directions. Using a spoon. 2. beef. black pepper and red pepper flakes. In a small bowl. Cover with foil. To hollow out tomatoes. Bake until heated through. Mix well.Macaroni-Stuffed Tomatoes
To make a satisfying meal. Drain beef in a colander. 2. stirring. Preheat oven to 375°F. combine tomato sauce. remove seeds and core. cook beef over medium heat. Making the Sauce 1. about 5 minutes. 30–35 minutes. slice off the stem end of each tomato. but do not add salt. Filling and Baking the Tomatoes 1. Mix well. serve this dish with hot and crusty garlic bread or Italian-flavored breadsticks. Mix well.
Meanwhile. about 25 minutes.building up the sides to form a crust. Drain. 1 egg. 2.Meatball-Potato Pie
Hidden beneath layers of fluffy mashed potatoes and baked in a zucchini crust are savory meatballs . Mix well. Press zucchini into a 9-inch pie pan. onion. Preheat oven to 425°F. grated (about 2 cups) 1 teaspoon olive oil 1/2 pound lean ground beef 1/4 cup bread crumbs 2 large eggs. Bake until golden brown and heated through. Shape beef mixture into 1 1/2. divided 1/4 cup chopped yellow onion 1 clove garlic. about 10 to 12 minutes. 4. thyme. In a medium bowl. Drizzle with oil. and pepper. milk. 5. and mustard. In a large bowl. garlic. combine beef. Mix well. bring a large pot of water to a boil.what a tasty surprise! 2 medium zucchini.inch balls. Spread potato mixture over meatballs. minced 2 tablespoons chopped fresh parsley 1 teaspoon Dijon-style mustard 2 cups mashed potatoes 1 1/2 cups skim milk 1/2 teaspoon dried thyme 1/4 teaspoon black pepper 2 tablespoons grated Parmesan cheese Preparation Time: 20 minutes Cooking Time: 55 to 60 minutes Serves 8
1. remaining egg. arrange meatballs in crust.
. drop into boiling water and simmer over low heat. bread crumbs. 3. Sprinkle with Parmesan. Bake until golden. smooth top. combine mashed potatoes. about 20 to 25 minutes. parsley.
In a large skillet. stir. 4. heat 1 tablespoon oil over medium heat.One-Dish Macaroni
A trio of cheeses and a beef and vegetable combo offer a new way to serve macaroni and cheese. bake for 25 minutes. about 5 minutes. divided ounces ground beef 1/2 cups (6 ounces) elbow macaroni small onion. chopped jar (16 ounces) spaghetti sauce cup ricotta cheese ounces sliced provolone cheese cup shredded mozzarella cheese
Preparation Time: 20 minutes Cooking Time: 30 minutes Serves 4 1. Rinse pasta. Cover. sauté until browned. 2 8 1 1 1 1 1 4 1 tablespoons olive oil. 2. simmer for 5 minutes longer. chopped small green bell pepper. Add beef. Repeat layers. Add beef and sauce. Meanwhile. Preheat oven to 350°F. Spoon 1/2 cup ricotta over beef. about 5 minutes. Place half of pasta in prepared dish. Grease a medium ovenproof baking dish. sprinkle mozzarella on top. Uncover. Add onion and bell pepper. top with half of provolone. drain. add half of beef mixture. Cover. heat remaining oil over medium heat. sauté until tender. 3. Transfer to a bowl. Bake for 5 minutes longer.
. Cook pasta according to package directions.
seasoning salt. black pepper. 2 pounds sirloin. turning once. In a small bowl. onion powder. paprika. thyme and red pepper flakes. porterhouse. or flank steak. 3. about 1 1/2 inches thick 1/4 cup (1/2 stick) butter 1 tablespoon minced garlic 2 teaspoons seasoning salt 1 teaspoon coarsely ground black pepper 1 teaspoon dry mustard 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon dried thyme.
. mustard. Place steak in a shallow glass dish. crumbled 1/4 teaspoon crushed red pepper flakes Preparation Time: 15 minutes Cooking Time: 10 minutes Serves 6
1. or to desired doneness. 2. In a small saucepan. Heat a large heavy skillet over medium-high heat for 2 minutes. mix well. turning to coat.Pan-Blackened Steak
New Orleans chefs lay claim to the technique of searing spice-crusted meats until blackened on the outside and juicy inside. Pour over steak. Add the steak and any remaining butter. about 10 minutes for medium. cook. combine the garlic. Rub spice mixture evenly over both sides of steak. until steak is blackened. Serve immediately. melt butter over medium heat.
vinegar. Serve it for dinner tonight! 2 teaspoons canola oil 1 pound lean round steak. cook carrots and green onions for 5 minutes. soy sauce. Stir in broth. honey. this robust stir-fry is quick. Add garlic and ginger. heat canola oil over medium-high heat until hot but not smoking. In same skillet. cook. stirfry for 3 minutes. and sesame oil. 2. cut into thin strips (about 3 cups) 1/4 cup thinly sliced green onions 1 clove garlic. Place on a serving platter. stir-fry until browned. 3. Serve immediately. Bring vegetable mixture to a boil. easy. minced 1 teaspoon grated fresh ginger 1/4 cup reduced-sodium beef broth 2 tablespoons reduced-sodium soy sauce 1 tablespoon red wine vinegar 1 tablespoon honey 1 teaspoon sesame oil Preparation Time: 15 minutes Cooking Time: 15 minutes Serves 4
1. for 2 minutes. Add steak. and economical. In a large nonstick skillet or wok.Sizzling Beef Stir-Fry
Flavored with ginger. about 5 minutes. trimmed and cut into thin strips 3 large carrots. Cook 1 minute longer. stirring. Place steak on a plate and cover with foil to keep warm.
. Return steak to skillet.
In a 10-inch shallow baking dish.Sliced Beef and Mashed Potato Pie
Leftover heaven! Leftover mashed potatoes. mix the beef and gravy. Preheat the oven to 350F. Pat dry the green beans. Spread evenly. roast beef AND beef gravy are used in this hearty version of shepherd’s pie. 1 1/2 pounds roast beef. Bake for 30 minutes or until hot. Spoon over the beef. there’s no reason you can’t use the canned kind. 2. And if you don’t have leftover gravy. sliced thin and cut into 1-inch pieces (4 cups) 2 1/2 cups beef gravy 1 package (10 ounces) frozen French-cut green beans. The Basic Mashed Potatoes (or the garlic-herb variation) from Mashed Potatoes and More would be perfect here. Cover with potatoes. thawed About 5 cups mashed potatoes
Preparation Time: 5 minutes Baking Time: 30 minutes Serves 6 1.
add ground chuck and onion. Stir in undrained tomatoes and tomato sauce.
. cover. Sprinkle with Parmesan. Italian seasoning and Worcestershire sauce to skillet. about 15 minutes. about 5 minutes. Discard bay leaves. until slightly thickened. drain. Heat a large skillet over medium heat. Add bay leaves. 3. Simmer. chopped 1 (15-ounce) can chopped tomatoes 1 (8-ounce) can tomato sauce 4 bay leaves 1 1/2 teaspoons Italian seasoning 1 1/2 teaspoons Worcestershire sauce 8 ounces thin spaghetti 1/4 cup grated Parmesan cheese Preparation Time: 10 minutes Cooking Time: 20 minutes Serves 4
1. cook spaghetti according to package directions.Spaghetti Bolognese
This quick pasta is full of big flavors all year 'round thanks to our combo of canned tomatoes and tomato sauce. 1 pound ground chuck 1 medium onion. Cook until browned and crumbly. 2. While sauce is simmering. Spoon sauce over hot spaghetti. stirring occasionally.
combine pineapple. 4. Pour marinade remaining in dish into a saucepan. about 1 1/4 inches thick (6 ounces each) 4 large green onions. bring to a boil. Baste and grill or broil for 6 minutes longer for medium doneness. brush with oil. 5. stir to mix well. Transfer steaks to a plate. Place steaks in a single layer in a shallow glass dish. remove pan from heat. Stir in soy sauce. Preheat grill to medium-hot or preheat broiler. sprinkle with chopped cilantro. pineapple juice and soy sauce. chopped 4 cloves garlic. peeled. Boil for 1 full minute. chopped 1 teaspoon soy sauce
Preparation Time: 20 minutes Cooking Time: 15 minutes Serves 4
1. Pour mixture over steaks. turning once. For extra punch. In a blender. Grill or broil steaks for 6 minutes. finely chopped 4 large green onions. in a large bowl. 3. 2. Blend until almost smooth. using tongs. 30 seconds.Steak with Fruit Salsa
Fresh pineapple salsa is the ideal flavor counterpoint for grilled steak. let stand at room temperature for 10 minutes. baste with marinade and turn. garlic. bell pepper and green onions. chopped 1 cup unsweetened pineapple juice 2 tablespoons soy sauce For the Pineapple Salsa 1/2 medium pineapple. combine green onions. Spoon pineapple salsa over steaks and serve. cored and finely chopped 1 small red bell pepper. 4 rib-eye or sirloin strip steaks. Set grill rack or broiler pan 4 to 5 inches from heat. for the pineapple salsa. Meanwhile.
about 2 minutes. Simmer for about 15 minutes. serve alongside steak. Cook. 3. until thickened.
. Meanwhile. Grill or broil steaks. Preheat grill or broiler. stirring constantly. reduce heat. Add chives. Divide sauce among small bowls. mix well. lemon juice. turning once. Bring to a boil. Add flour. chopped 1/4 teaspoon dried thyme 1/4 teaspoon dried sage 1/4 teaspoon dried basil 4 tablespoons butter 1/4 cup all-purpose flour 2 tablespoons chopped fresh chives 1 tablespoon lemon juice 1 teaspoon dried tarragon 1/2 teaspoon salt Preparation Time: 5 minutes Grilling Time: 20 minutes Serves 4
1. Strain and reserve broth. thyme. for 20 minutes for medium-rare. combine broth. 2.Strip Steaks with Chive-Butter Sauce
This recipe is done in a wink because you make the buttery sauce while the steaks are grilling. sage and basil in a small saucepan. Stir in reserved broth. stirring constantly. until golden. green onions. tarragon and salt. Melt butter in a medium saucepan over medium heat. 4 strip steaks or shell steaks (about 8 ounces each) 2 cups beef broth 4 green onions. Cook.
Remove pan from heat. cook for 1 minute. Open potatoes. 1 1/2 inches thick 3/4 teaspoon black pepper 1/2 cup chopped shallot or green onion 1 cup red wine or reduced-sodium beef broth 1 tablespoon balsamic vinegar (optional) Preparation Time: 10 minutes plus standing Cooking Time: 1 hour Serves 4
1. 1 1/2 tablespoons of chives.
. Wipe fat from skillet with paper towels. and salt. After potatoes have baked for about 30 minutes. Scrub potatoes well and pat dry. Bake until tender. top with yogurt mixture and sprinkle with remaining chives. Add shallot to skillet. divided 1/4 teaspoon salt 1 T-bone steak (1 3/4 pounds). Mix well. Drizzle with sauce. Set aside. about 8 minutes per side for medium-rare. spray a large skillet with vegetable cooking spray. Add to skillet. cook until browned. 4. about 8 minutes. heat over medium-high heat. Boil until slightly reduced. Add wine and vinegar.T-Bone Steak Dinner
A juicy steak and a fluffy baked potato make a hearty dinner. Place on a carving board. Here’s how to make this allAmerican duo part of a healthy diet. Pierce several times with a fork. In a small bowl. 2. about 1 hour. combine the yogurt. Remove steak from bone and thinly slice. Preheat oven to 400° F. 4 medium russet potatoes 3/4 cup plain nonfat yogurt 2 tablespoons chopped fresh parsley 2 tablespoons snipped fresh chives. Serve immediately. parsley. Rub steak with pepper. Reduce heat to low. 3. keep warm.
combine cornstarch. Set aside. In a large nonstick skillet or wok. and textures awaits . until liquid has evaporated. stirring frequently. stirring. Add vinegar and orange juice. Place orange peel slices on a plate. Place beef mixture on a serving platter. Add steak to skillet. cook. Add orange peel slices and ginger.try this easy. In a large bowl. cook. sugar. Cook. until crisp-tender. trimmed Preparation Time: 20 minutes Cooking Time: 10 minutes Serves 4
1. elegant stir-fry any day of the week! 3 tablespoons cornstarch 2 tablespoons granulated sugar 1 tablespoon grated lemon peel 12 ounces lean boneless sirloin steak.
. heat oil over medium-high heat. Sprinkle orange peel slices and pepper over steak. Serve immediately. Cook. 3.Tangy Orange Beef
A wonderful mix of flavors. about 2 minutes. trimmed and cut into thin strips 1 tablespoon canola oil 1/2 cup sliced orange peel 1 teaspoon ground ginger 1/8 teaspoon black pepper 1/4 cup rice vinegar 3 tablespoons orange juice 1 1/2 cups string beans 1 1/2 cups snow peas. for 1 minute. stirring. and lemon peel. stirring. about 2 minutes. 2. Add steak and toss to coat. Mix well. Cook. 4. about 3 minutes. Add string beans and snow peas. for 1 minute. until browned. stirring constantly. colors.