Busy Crazy Life: Beef

Showing posts with label Beef. Show all posts

Salisbury Steak Burgers & Sweet Potato Fries

The great taste of Salisbury Steak all wrapped up in a burger. Don't forget the Sweet Potato Fries, tossed in olive oil, garlic & paprika. Enjoy!

2/3 c. mayonnaise

2 tbsp. ketchup

2 tbsp. brown mustard

2 tsp. Worcestershire sauce

1/2 c. fresh parsley, chopped

2 lb. ground beef

1/2 beef bouillon cube, finely crumbled

1/2 tsp. kosher salt

Black pepper, to taste

6 tbsp. salted butter

2 large onions, thinly sliced

1 16-ounce package frozen sweet potato fries

1 tbsp. olive oil

1 tsp. garlic salt

1/2 tsp. paprika

6 sesame hamburger buns, toasted

Mix the mayonnaise, 1 tablespoon each ketchup and mustard, 1 teaspoon Worcestershire sauce and the parsley in a medium bowl. Refrigerate until ready to serve.

Combine the beef, crumbled bouillon, salt, a few grinds of pepper, the remaining 1 tablespoon each ketchup and mustard and the remaining 1 teaspoon Worcestershire sauce in a large bowl. Use your hands to mix until just combined. Divide the mixture into 6 equal balls, then press into patties. Place on a parchment-lined baking sheet and set aside.

Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and browned, 13 to 15 minutes. Remove the onions to a plate.

Meanwhile, preheat the oven to 450˚. Toss the fries with the olive oil, garlic salt and paprika on a baking sheet; spread in an even layer. Bake until crispy, 22 to 25 minutes.

Preheat a grill or grill pan to medium high. Grill the burgers (in batches, if necessary) until well marked, 4 to 5 minutes per side for medium rare. Spread a heaping tablespoon of the mayonnaise mixture on both sides of the buns. Put the burgers on the buns and top with the onions. Serve with the fries.

A Pioneer Woman Recipe Here

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Chopped Salad with Steak

This is a perfect one-meal salad. Romaine lettuce, red onion, bell peppers, cucumber, kalamata olives, seared flank steak, and creamy blue cheese dressing.

6 cups chopped romaine lettuce

1 small red onion, thinly sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 cucumber, peeled and sliced

½ cup pitted kalamata olives, chopped

¼ cup loosely packed fresh flat-leaf parsley, chopped

¾ pound seared flank steak

Crumbled blue cheese

Blue cheese dressing

Toss together first 7 ingredients in a large bowl. Divide salad mixture among plates; top each with steak and desired amount of blue cheese. Serve with blue cheese dressing.

A Southern Living Recipe

Photo Credit ALISON MIKSCH; STYLING: BUFFY HARGETT MILLER

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Grilled Skirt Steak Gyros

This skirt steak gyro is marinated in olive oil, garlic, and oregano. Drizzled with a cool yogurt sauce.

1/3 cup extra-virgin olive oil

3 cloves garlic, minced

1 teaspoon dried mint (optional)

1 teaspoon dried oregano

1/2 teaspoon paprika

Kosher salt and freshly ground pepper

1/2 cup 2% plain Greek yogurt

1 green bell pepper, seeded and sliced into 1/2-inch-thick rings

1 onion, sliced into 1/2-inch-thick rounds

1 pound skirt steak

4 pocketless pitas

1 tomato, chopped

1 bunch watercress, roughly chopped

Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss.

Grill the bell pepper, onion and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on the thickness). Set aside to rest, about 5 minutes. Meanwhile, grill the pitas until marked, about 1 minute per side.

Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress. Drizzle with the yogurt sauce.

Recipe & Photo Credit

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Chipotle Blue Sauce

This is an excellent sauce to change up your steaks or roast.

5 oz soft blue cheese, cubed

3 1/2 tablespoons herb garlic butter (1/2 stick), cubed

1 cup yogurt blue cheese dressing

2 teaspoons chipotle pepper sauce

Cut cheese and butter into small cubes. Place both in a medium saucepan on medium heat, cook and stir 2-3 minutes or until melted. Stir in dressing and pepper sauce; remove from heat when the sauce is bubbly. Serve sauce over roast or steaks.

I don't remember where I came across this recipe back in 2015, but this is one sauce I use from time to time.

Picture Growing Up Bilingual

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Four-Ingredient Slow-Cooker Pot Roast Recipe

Easy budget-friendly delicious slow cooker pot roast.

1 (3- to 4-lb.) chuck roast, trimmed

1 tablespoon canola oil

1 (12-oz.) can beer

1 (0.7-oz.) envelope Italian dressing mix

Brown roast in hot oil in a skillet over medium-high heat 3 to 5 minutes on each side; transfer to a 6-qt. slow cooker. Whisk together beer and dressing mix; pour over roast. Cover; cook on LOW 8 to 10 hours or until tender. Remove roast from slow cooker. Skim fat from sauce; serve with roast.

A Southern Living Recipe

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Best Friends Marinade

Use this marinade for beef, chicken, or pork to make kabobs. Works well with London Broil or Flank Steak. This recipe was given to me by Kit Marsac, longtime school friend, and maid-of-honor.

Published in Crystal River Christian Church Cookbook

1/2 cup soy sauce

3 tablespoons honey

2 tablespoons vinegar

1 tsp ginger

3/4 cup of Canola Oil (cooking oil)

Mix together all ingredients except oil till well mixed. Then add oil and mix again. Let meat marinate in a covered dish or a large Ziploc bag for at least 4 hours.

I use a Ziploc bag it makes clean up much easier.

Picture by Food Network

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