Tag Archives: red meat

Sheet pan roast pork and bread salad

Serves 8

  1. 2 1lb pork tenderloins
  2. 3tb balsamic vinegar
  3. 2tb whole mustard
  4. 1tb brown sugar
  5. 1tsp cornstarch
  6. 12in baguette, cut into 1in pieces
  7. 1 red onion, cut into 1in pieces
  8. 1 yellow squash, cut into 1in pieces
  9. 1 red bell pepper, cut into 1/2in strips
  10. 1/2 cup olive oil
  11. 1tb capers + 1tb brine
  12. 1 clove garlic
  13. Half an english cucumber, quartered lengthwise and cut into 1/4in pieces
  14. 6oz cherry tomatoes, halved
  15. 1/2 cup basil
  • Rub tenderloins with 1tb each 2-3 mixed with 4-5 and place in the middle of a baking sheet. Toss 6-9 with 4tb oil and add to baking sheet. Roast in the middle of a 450 degree oven for 20 minutes, stirring veggies and bread and rotating sheet after 10 minutes.
  • Rest pork for 10 minutes and slice. Toss bread and veggies with remaining ingredients and serve.
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Reverse marinades for flank or skirt steak

For 1-1/2lb meat; cook to med-rare, poke several times with fork and rest with marinade in a 13in x 9in pan for 10 minutes.

Worcestershire:

  1. 1/2 cup soy sauce
  2. 4tb worcesterhshire
  3. 2 scallions
  4. 4 cloves garlic
  5. 1tb dijion
  6. 2tsp balsamic vinegar
  7. 2tb sugar
  8. 1/2tb pepper
  9. 4tb vegetable oil

Asian:

  1. 1/2 cup soy sauce
  2. 4tb hoisin
  3. 2 scallions
  4. 2tb sugar
  5. 1/2tb gochujang
  6. 1tsp ginger
  7. 1tsp sesame oil
  8. 4tb vegetable oil

Pepper-honey

  1. 1/2 cup soy sauce
  2. 3tb honey
  3. 2tb dijion
  4. 2tsp pepper
  5. 1/2tsp fresh thyme
  6. 4tb vegetable oil

Juicy lucy

Serves 4

  1. 2 slices sandwich bread, torn into 1in pieces
  2. 4tb milk
  3. 1tsp garlic powder
  4. 3/4tsp salt
  5. 1/2tsp pepper
  6. 1-1/2lb 85% beef
  7. 1/2in piece american cheese, quartered
  8. 4 buns
  • Mash 1-5 into a paste and combine with beef. Wrap half of mixture around cheese pieces and encase with remaining mixture.
  • Sear burgers for 5 minutes per side. Set aside, tent with foil and rest for 5 minutes. Meanwhile, toast buns. Serve.

Beef and cabbage soup

Leftover beef roast can be substituted; skip step 3.

Serves 4-6

  1. 1lb flat-cut brisket, cut into 1/2in pieces
  2. 1 onion
  3. 3 cloves garlic
  4. 4 cups beef broth
  5. 4 cups chicken broth
  6. 2 bay leaves
  7. 2 carrots, cut into 1/2in pieces
  8. Half a small head of savoy cabbage, shredded 1/4in
  9. 1/2 cup sauerkraut, rinsed
  10. 2tb dill
  11. Sour cream
  • Brown beef and set aside.
  • Cook onion for 5 minutes. Add garlic for 1 minute.
  • Add back beef and 4-6 and simmer covered for 30 minutes.
  • Add 7-9 and simmer partially covered for 30-40 minutes. Add dill and serve with sour cream.

Flank steak salad with spicy cilantro-lime dressing and sourdough croutons

Serves 4

  1. 10oz sourdough, cut into 3/4in pieces
  2. 4tb olive oil
  3. 1lb flank steak
  4. 1/2 cup cilantro
  5. 4tb lime juice
  6. 1 jalapeno
  7. 1 clove garlic
  8. 6tb vegetable oil
  9. 1lb butter lettuce
  10. 1 red bell pepper, sliced
  • Toss 1-2 and toast in a 375 degree oven for 15-20 minutes, stirring occasionally.
  • Meanwhile, sear steak in a 12in skillet for 3-5 minutes per side. Set aside, cool for 5 minutes and slice.
  • Process 4-8. Toss 1/3 cup with 9-10 and top with steak, croutons and remaining dressing. Serve.

Breakfast tacos with homemade tortillas and salsa roja

Chorizo or potato can be substituted for each other

Serves 4-6

  1. 10oz flour
  2. 1-1/4tsp salt
  3. 5tb shortening, cut into 1/2in pieces
  4. 2/3 cup warm water
  5. 1lb plum tomatoes, cored and chopped
  6. 2 cloves garlic
  7. 1tb lime juice
  8. 1/4tsp red pepper flakes
  9. 1 small bunch cilantro
  10. 2 jalapenos
  11. 1tsp vegetable oil
  12. 4oz chorizo
  13. 4oz russet potato, peeled and cut into 1/2in cubes
  14. 1 small onion
  15. 12 eggs
  16. Cheese
  17. Scallions
  18. Limes, cut into wedges
  • Whisk 1-2 and rub in shortening until texture resembles coarse meal.
  • Stir in water and knead into a smooth ball. Divide into 12 2tb portions and roll into 1tb balls. Cover and chill for 30 minutes – 2 days.
  • Meanwhile, microwave 5-6 in an uncovered bowl for about 4 minutes or until steaming and releasing liquid. Drain for 5 minutes and process with 7-8, 1 jalapeno and 2tb cilantro. Set aside.
  • Roll tortilla dough into 6in circles and layer between 6in squares of parchment.
  • Heat oil in a 12in skillet over medium heat and wipe out with a paper towel. Cook tortillas on one side for 1 minute or until spotty and brown, flip and cook for another 30-45 seconds, transfer to plate and cover with a dish towel. If making ahead, layer between parchment, wrap in plastic and chill for up to 3 days, covering with clean towel and microwaving at half power for 20 seconds to rewarm.
  • Cook 12-13 for 6-8 minutes over medium heat. Add onion and remaining jalapeno for 5 minutes.
  • Add eggs for 1.5-2.5 minutes. Reduce heat to low and continue cooking for 30-60 minutes. Divide over tortillas and serve with salsa and 16-18.