Tag Archives: beef

Main Course, Recipe

Burbon London Broil & Oven Roasted Frites

Leave a comment

Bourbon London Broil

2 lb London Broil
1/4 cup good Kentucky Bourbon
Cracked Black Pepper
Kosher Salt

In a zip-top bag, combine London Broil and Bourbon. Turn to completely coat and let set aside for 15 minutes to allow to marinate, turning every 5 minutes. Heat grill (or grill pan) until slightly smoking. Remove London Broil and discard marinade. Grill for 7 minutes each side for medium rare (or longer to your taste). Once grilled, remove to a plate, season with black pepper and Kosher salt. Tent with aluminum foil and let sit for 10 minutes to allow the juices to redistribute.

Oven Roasted Frites
2 lb Russet Potatoes
1 tbsp olive oil
Kosher Salt (to taste)

Heat oven to 550F (or as hot as your oven will go)
Wash potatoes, julienne. Toss in a bowl with olive oil. Place on baking sheet in a single layer. Bake for 20 minutes or until tops of potatoes are slightly browned. Remove from oven and lightly flavour with Kosher Salt.

Slice London Broil into strips. Take Whole Wheat Pita loaves and slice in half. Shred lettuce (I use Romaine), half grape tomatoes, and top with London Broil. Enjoy!

Serves 8.

Loading

Recipe, Soup

Spicy Beef and Broccoli Soup

Leave a comment

Spicy Beef and Broccoli Soup

2 tbsp Olive Oil
1 lb lean sirloin, cut into small cubes
1 small white onion, minced
2 cloves garlic, minced
28 oz reduced sodium chicken broth
1/8 tsp cayenne pepper
1/4 tsp crushed red pepper flakes
1 tsp coarsely ground black pepper
2 tbsp Italian Seasoning
1 tsp ground celery seed
1 lb broccoli florets
1 lb Russet potatoes, julienned (a food processor with a 4mm julienne blade makes quick work of this)
Parmesan cheese shavings

In a large soup pan, heat olive oil until the surface shimmers. Add beef, onions and garlic. Stir to break beef cubes apart and sauté until brown, 5-6 minutes

When beef is nicely browned, add chicken broth and using a wooden spoon or heat proof spatula, scrape the bottom of the pan to release the fond (that’s the French term for the yummy flavour that has formed, as a brown substance, on the bottom of the pan).

Next, add spices and potatoes, stirring to incorporate. Bring to a boil, then turn heat back to a simmer. Cover, slightly askew and allow to cook for 20-25 minutes.

Add broccoli, stir to combine. Cover, and cook 5 minutes more.

Serve in bowls topped with shavings of Parmesan cheese. Garlic toast rounds may be served in lieu of croutons.

Serves 4.

Loading

Main Course, Recipe

Seared Beef with Horseradish Dipping Sauce & Pasta Primavera

Leave a comment

Seared Beef with Horseradish Dipping Sauce & Pasta Primavera

Seared Beef
1 lb lean sirloin steak, cut into 1/2″ – 1″ cubed
1 tsp garlic powder
1 tsp onion powder
1/2 tsp finely ground black pepper
1/4 tsp sea salt
Horseradish Dipping Sauce
1/2 cup fat free mayonnaise
1/2 cup fat free sour cream
2 scallion (green and white parts), minced
4 cloves garlic, minced
4 tbsp prepared horseradish (NOT creamy horseradish sauce)
Pasta Primavera
8 oz extra wide egg noodles
Variety of zucchini, yellow squash, asparagus, carrots, haricot verts, broccoli, etc. lightly steamed
Black Pepper Sauce
1 cp water
1/8 cp cornstarch
3 tbsp fresh ground black pepper
1/2 cup reduced sodium soy sauce

Begin by preparing sauces. To make the Black Pepper Sauce, combine water, soy sauce, pepper, and corn starch in a small pan, making sure all ingredients are thoroughly mixed before placing over low heat until thickened (about 15-2 minutes), stirring occasionally. When it coats a wooden spoon (leaving a definitive band when you run your clean finger through it), remove from heat. Mix thoroughly before heating. Cook over low-medium heat until sauce thickens and will thickly coat a spoon. Remove from heat and reserve.

To make Horseradish Dipping Sauce, combine horseradish, mayonnaise, sour cream, garlic and scallions in a bowl. Transfer to a serving container, or individual serving dishes.

Prepare extra wide egg noodles as per package instructions, until al dente. Drain, and place in a large bowl with steamed vegetables. Drizzle Black Pepper sauce over, and toss to coat.

In a small bowl, combine spices for the seared beef. Sear beef cubes over medium heat in a large skillet; after 3-4 minutes, sprinkle with the mixed spices (this allows them to impart flavour without burning). Cook another 2-3 minutes, or until desired level of doneness.

Serves 4.

Loading