Beef Recipes |

Ingredients:

1 1/2 pounds round steak
1 teaspoon salt
1/2 teaspoon ground pepper
4 tablespoons butter, divided use
2 tablespoons sliced green onions
1 cup dry red wine
3 tablespoons garlic cloves, crushed

Methods:

1. Sprinkle a round steak with salt and pepper. Heat a heavy skillet and cook the steak until seared and well browned on each side, about 1 to 3 minutes on each side. Reduce the heat then add 2 tablespoons butter. Cook an additional 3 to 5 minutes on each side. Remove the meat from the pan and keep warm.
2. Pour off the fat then add thinly sliced green onions and red wine. Bring to a boil and whisk in crushed garlic clove. Boil until the liquid is reduced by half. Remove from the heat and gently swirl in 2 tablespoons softened butter
3. Slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, and pour the sauce on top.

Ingredients:

2 beef bottom round (western griller) steaks, cut 1-inch thick (12 to 16-ounces each)

Marinade:
1/4 cup red wine vinegar
1/4 cup water
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves, crushed
1/2 teaspoon crushed red pepper

Methods:

1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Heat large nonstick skillet over medium heat until hot. Remove steaks from marinade; discard marinade. Place steaks in skillet; cook 16 to 17 minutes for medium rare doneness, turning twice. (Do not overcook.) Carve steaks into thin slices.
3. Heat large nonstick skillet over medium heat until hot. Remove steaks from marinade; discard marinade. Place steaks in skillet; cook 16 to 17 minutes for medium rare doneness, turning twice. (Do not overcook.) Carve steaks into thin slices.

Ingredients:

2 1/2 tablespoons peanut oil
1 pound steak fillet, trimmed and at room temperature
1 (8-ounce) can water chestnuts, drained
1 red bell pepper, seeded and julienned
3 green onions, trimmed and cut into short lengths
4 ounces snow peas, trimmed
1/4 cup dry-roasted peanuts
2 cups fresh bean sprouts
2 green kiwifruit, peeled and sliced
Kiwifruit Chile Salsa:
3 green kiwifruit
1 tablespoon fresh lime juice
1 hot red chili
1 tablespoon chopped fresh cilantro

Methods:

1. Preheat oven to 400°F (200°F).
2. Heat a small heavy-bottomed casserole or cast iron dish and add one and a half tablespoons of the peanut oil. When the oil is hot, add the beef and brown well on one side.
3. Grind over plenty of black pepper, then turn the meat and cook the second side, grinding pepper over the cooked side of meat. When well browned, sprinkle each side generously with salt, then place in oven and roast for 10 minutes, turning once.
4. Quickly cool the beef, pour off any juices, then refrigerate until cold. Pat dry with paper towels then slice thinly. Allow the juices to run off then stack the beef in a container, cover and refrigerate until required (use within 24 hours), bringing to room temperature before serving.
5. Prepare the salsa next. Peel the kiwifruit and chop finely. Purée half of it then transfer to a bowl with the chopped kiwifruit, lime juice and a pinch of salt. Cut the chili down the length, remove the seeds then chop the flesh very finely and add to the bowl of kiwifruit with the coriander. Mix gently together.
6. Drain the water chestnuts, cut in half if large, put them in a small pan, cover with water and bring to the boil. Boil 30 seconds, then drain and refresh with water.
7. Heat a wok over a medium heat with one tablespoon of peanut oil. Drop in the red pepper and white pieces of spring onions and stir-fry 2 minutes. Add the snow peas, green pieces of spring onions and peanuts, stir-fry a minute, then add the water chestnuts and continue stir-frying until the spring onions have just started to wilt. Remove from the heat, sprinkle with salt and stir through the bean spouts. Tip into a heated serving dish. Serve immediately with the kiwifruit salsa and the sliced beef arranged on a platter, garnished with sliced kiwifruit.

Ingredients:

4 boneless beef chuck eye steaks, cut 3/4-inch thick (about 1 3/4 pounds)
1/2 teaspoon salt

Marinade:
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/4 cup red wine vinegar
1/4 teaspoon granulated sugar

Methods:

1. Combine oil, garlic, chili powder, oregano and red pepper in small skillet; cook over medium heat 2 to 3 minutes. Cool slightly. Stir in vinegar and sugar. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes.
2. Remove steaks discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet cook 9 to 11 minutes for medium rare to medium doneness, turning once. Season with salt.

Ingredients:

1 (2-pound) boneless beef top round steak, cut 1 1/2-inches thick
1 (8-ounce) can crushed pineapple (juice pack)
2 tablespoons finely chopped green onion
2 tablespoons reduced-sodium teriyaki sauce
1 teaspoon bottled minced garlic
1 teaspoon grated fresh ginger

Methods:

1. Trim fat from steak. Place steak in a self-sealing plastic bag set in a shallow dish. Drain pineapple, reserving juice. Cover and refrigerate pineapple for sauce.
2. For marinade, in a small bowl, stir together the reserved pineapple juice, green onion, teriyaki sauce, garlic, and ginger.
3. Pour marinade over steak; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, reserving the marinade.
4. Place steak on the unheated rack of a broiler pan. Broil 4 to 5-inches from heat until desired doneness, turning once halfway through broiling. (Allow 18 to 20 minutes total for medium-rare doneness.)
5. Meanwhile, for sauce, in a small saucepan, combine the reserved marinade and pineapple. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat.
6. Cut steak into serving-size pieces. Top with sauce.