Posts from the ‘beef’ Category

Spanish Style Steaks

I love steak.

I love steak more than just any other food.

A great piece of meat, seasoned well and cooked to a perfect medium-rare is like a small view of heaven to me. Maybe that seems a little extreme to some people, but it makes me so very happy.

The other day, I was flipping through my Jamie Oliver Jamie’s Food Revolution cookbook (one of my favorites!) and saw this steak recipe. I thought it looked great, so I decided to tweak it and try it. So very glad I did! I served this with some great asparagus (recipe to come) and some store bought bruschetta.  So yummy, and the colors were absolutely beautiful too.

Spanish Style Steaks

  • 2 beef filets
  • Olive oil
  • Salt
  • Pepper
  • Smoked Paprika
  • 1 large clove of garlic
  • 2 red bell peppers
  • 1 lemon

Heat a grill pan to very hot. Generously sprinkle steaks with salt, pepper, and smoked paprika. Drizzle with olive oil, and rub the steaks to get well coated in oil and spices.

Cut bell peppers in quarters, removing all innards.

Cut one end off of the garlic clove.

Once the pan is smoking slightly, put steaks and peppers on it (note: might want to open a window at this point. Hello smoke!). Every minute or so flip peppers and steaks. Each time you flip the steaks, rub them with garlic clove, and press down.

I cooked ours for about 4-5 minutes, then removed to a plate to rest. This resulted in a perfectly juicy medium rare steak. I cooked the peppers for probably another 5 minutes at least, until softened and starting to char nicely. Remove these to a plate and drizzle with olive oil.

To serve, slice the well rested steak thinly against the grain. Drizzle with lemon juice, and serve with peppers.

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Braised Short Ribs

A really good way to judge how much we like a dish is how long it takes us to make it again. In this case, we only lasted a week before we made it, which is especially impressive considering how much time this dish takes to make. It’s an extremely easy dish, but it takes a lot of time.

The first time we made it, we started in the morning, let it cook for 4 hours, pulled it out for at least an hour to cool before sticking it in the fridge for a few hours (the blessing/curse of cast iron heat retention), pulled it out of the fridge, scooped off the fat, and reheated. The second time, I put it on as soon as I got home from work, and then let it cool overnight so it was ready the next day. Super easy, just can’t be rushed.

SO worth it.

Here’s the full recipe:  http://thepioneerwoman.com/cooking/2011/03/short-ribs-in-tomato-sauce/

Do yourself a big favor and make it!

Have Mercy

Mmm… lovely visual image of John Stamos there.
Moving on.
Knowing that I’d be staying in alone tonight (gotta love working from home over the holiday weekend), I decided to spoil myself and bought some organic beef filets at Publix yesterday.
They were on sale, I swear.
I had this recipe in mind to mess around with.  I loooooove Pioneer Woman. Ree, we’d be best friends. Pinky promise.
The result was quite possibly one of my favorite meals. Ever.

Oh Happy Day Steak
Steak (I used little filets, but almost anything would work)
1 large onion
Butter
Salt and pepper
3/4 c heavy cream
Red wine

Grab the steaks and throw them in some sort of container, along with some red wine, to marinate. I probably let them sit for about 5 hours, flipping occasionally. Pull it out of the fridge and let in chill out for a few minutes.
Slice the onion in half, then in pretty good sized slices. Throw it in a skillet with quite a few tbsp of butter, on high heat. Stir once every few minutes. While the onions are going, pull the steak out of the container, salt and pepper both sides, and throw it in a very hot skillet (I used my beloved cast iron) that has a tbsp of butter melted in it. This will produce a LOT of smoke. Proceed to open windows and laugh. Since my filets were small, and I like my steak medium rare, I only cooked them for about three minutes on each side. When the steak is ready, set it on a plate to rest. In the meantime, pour about 1/3 c red wine in the steak skillet to deglaze the pan, then pour all of that goodness in with the onions. Add another 1/4 c wine in there while you’re at it and stir. Turn the heat down to medium. Once that’s boiled down a little, add the cream, and mix it all together. Add salt and pepper to taste, and let thicken. Serve alongside steak, and be prepared for some serious groaning. This was SO GOOD.
Especially alongside some more wine.