Carne Asada Tacos

This is an absolute MUST MAKE dish.

Ingredients

• 1 bunch cilantro (no stems) finely chopped

• 3 large cloves of garlic, minced

• 1 tablespoon cumin

• 1 teaspoon light brown sugar

• 1 teaspoon each Kosher salt and freshly ground pepper

• 1/2 cup neutral oil

• Zest & juice of one lime

• 2 tablespoons soy sauce

• 2 pounds skirt, flap or flank steak (I like skirt and flap)

• 1 medium tomato, diced small

• 1/2 white or yellow onion, diced small

• Street taco sized flour tortillas

• Avocado Cream

Directions

1. In a large bowl, combine cilantro, garlic, cumin, brown sugar, salt & pepper, oil, lime zest & juice and soy

2. Mix well, then put steak and the marinade into a large zippered bag, zip shut and squish around really well to make sure steak is well covered - refrigerate 1-4 hours

3. Combine diced tomato & onion in a small bowl and set aside

4. Heat grill to high and grill steak approximately 3 minutes a side or as necessary until approx 130 degrees

5. Remove from grill, cover with foil and let rest about 10 minutes before cutting across the grain

6. Heat tortillas, add some avocado cream, the chopped carne and finally a little of the tomato/onion mix

7. Serve, eat, devour, whatever - just do it!

MISO MARINATED FLANK

Sometimes I forget how good flank steak is – this just brought the memories flooding back.

Ingredients

• One 2 pound flank steak

Marinade:

• ¼ cup white miso paste (available at most supermarkets)
• ¼ cup rice vinegar
• 1 teaspoon sugar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 large garlic clove, finely minced
• 1 teaspoon fresh ginger, finely minced

Basting sauce:

• 2-3 tablespoons Sriracha sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Directions

1. In a small bowl, add all the marinade ingredients and whisk until thoroughly mixed
2. Put the flank and the marinade in a ziplock bag, seal and refrigerate 8 hours up to overnight
3. Take steak from fridge 30 minutes before cooking
4. In the meantime, add basting ingredients to a small bowl and mix until well combined
5. Pre-heat grill to medium high for at least 10 minutes, remove flank from bag (throw away marinade) cook about 4 minutes on first side for medium rare. Flip steak over and brush the top with basting sauce, and cook 2nd side cook about 3 minutes or so, flip again and baste with more sauce.
6. Take the steak off the grill, brush with more sauce, cover lightly with foil and let it rest for 10 minutes
7. Slice into thin strips across grain to serve.

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Asian Rice Bowl

Not to sound like a broken record, but this is super easy and super delicious. And very likely different than your everyday stuff... #justsayin

INGREDIENTS

• 1 pound ground beef
• Neutral oil, meaning non-flavored like canola, avocado, peanut etc
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, crushed
• ¼ cup brown sugar
• ¼ cup soy sauce
• 1 teaspoon sesame oil
• 1 heaping teaspoon of Asian chili garlic sauce
• 2 tablespoons chopped green onions
• 2 cups cooked rice

DIRECTIONS

1. Cook ground beef with about ½ tablespoon oil in a large pan until just cooked through - remove excess fat
2. Add ginger, garlic and add a little more oil if needed, stir and cook until very fragrant - about a minute
3. In a small bowl combine brown sugar, soy sauce, sesame oil and chili garlic sauce - mix well
4. Add the sauce to the beef mixture, stir and let thicken a little
5. Add 1 tablespoon of green onion to the mixture
6. Spoon the beef mixture over rice and garnish with more green onions.

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Grilled Steak Sandwich

Is a simple and delicious thing to make - and the addition of pesto makes it even greater.

Makes 2

INGREDIENTS

• 1 boneless New York steak, at least 1 inch thick & room temperature
• 1 teaspoon olive oil
• Kosher salt & fresh ground black pepper
• 2 cups baby spinach leaves
• 2 sandwich rolls, sliced in half & buttered
• 2 tablespoons mayo
• 2 tablespoons prepared basil pesto

DIRECTIONS

1. Preheat cast iron pan or skillet until smoking hot
2. Lightly rub steak with a little oil and season well on both sides with salt & pepper
3. Cook steak for 3 minutes, flip & continue cooking for 2 minutes (for medium rare), remove from pan and place on a plate to rest
4. In the same pan, add spinach and cook until slightly wilted - about 2 minutes
5. While steak is resting, place buns cut-side down on a flat top or large non-stick pan until lightly toasted
6. Spread mayo and pesto on bottom half of each toasted bun and top with spinach
7. Slice the steak thinly and stack on the spinach - season steak with a little more salt and pepper and top with the other bun.

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Chili Tots

Makes 2

INGREDIENTS

• 15 oz can of chili, heated
• 16 oz frozen tater tots
• ¼ cup shredded cheddar cheese

DIRECTIONS

1. Cook tots according to package directions
2. Top with chili and cheese

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Better Butter Burger

Makes: 4 burgers
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

The idea of cramming a big chunk of butter inside a burger might not be the first thing you think of – but it should be.

INGREDIENTS

• 1 ½ lbs ground sirloin

• Kosher salt & fresh ground pepper

• 4 hamburger buns, toasted

• Herb Garlic Butter, see recipe 

• Lettuce, tomato, mayo – you know what to do here
   

DIRECTIONS

1. Form meat into 4 loose balls

2. Remove Herb Garlic Butter from fridge, unwrap and cut four ½ inch discs, and gently press a disc into each ball, then gently form patty around the disc

3. Preheat grill to medium high and cook burgers to your desired doneness, about 4 to 5 minutes a side for medium rare

4. Build on toasted buns with whatever you like – not that it’ll really matter, cuz honestly it’s that good.

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Mexican Lasagna

I made this one night with a box of busted lasagna noodles and it was great, not to mention a lot easier than dealing with the whole noodles. Either make it an oven proof pan, or make it then put into an oven safe casserole dish for baking. 

Serves 6

Oil

½ yellow onion, diced small

2 red or green jalapenos, seeded and diced fairly small

1 serrano peppers, and diced small

2 large clove garlic, minced

1/2 lb ground beef

9 ounces beef chorizo

2 tablespoons fajita seasoning, recipe here or 1 pack store-bought fajita seasoning, about 1.3 ounces

15oz can diced tomatoes, drained

6 ounces ‘oven ready’ lasagna noodles, (the no-boil kind) broken into 2 inch-ish pieces

8 ounces shredded pepper jack cheese

Fresh cilantro for garnish

• Heat oven to 350

• Heat about a tablespoon of oil on medium high heat, and add onion, jalapeno & serranos - stir and let cook until beginning to soften, about 5 minutes

• Add the ground beef and chorizo, and cook until almost done, probably 5 minutes

• Put in garlic, and when fragrant stir through, then add tomatoes and fajita seasoning

• Mix well, and add about 3/4 of the cheese and the broken noodles

• Stir thoroughly to combine everything, add top with remaining cheese

• Cover with a lid or foil, and put in the oven 30 minutes or until bubbly

• Remove foil, and turn on broiler - cook until the top just starts getting crispy 3-5 minutes

• Let rest 5-10 minutes, top with cilantro and serve

Mongolian Beef

This old-school Chinese food classic just showed up in your kitchen. Have at it... 

1 lb flank or skirt steak, cut against the grain, bite sized pieces

1/3 cup corn starch

1/2 cup + 3 tablespoons soy sauce

1 teaspoon sesame oil, divided

1/2 cup water

1/2 cup brown sugar

2 tablespoons neutral oil

1/2 red onion, thinly sliced

2 red Holland peppers, sliced lengthwise then across into half moons

1 tablespoon garlic, minced

1 tablespoon ginger, minced

2 green onions, the dark stems, thinly sliced

1 teaspoon toasted sesame seeds

• Put the beef in a large bowl and add the cornstarch, 3 tablespoons of soy and 1/2 of the sesame oil - mix really well to combine, then set aside

• In another bowl put the water, remaining soy and brown sugar - stir well to mostly dissolve the sugar

• Heat a wok or skillet on medium/high heat, add 1 tablespoon oil then add 1/2 the beef

• Cook, letting it brown on both sides until almost cooked through - remove to a plate and repeat with remaining beef adding more oil if necessary

• Return the pan to the heat with a little more oil and put in the onion and peppers - stir fry a couple minutes then add the garlic & ginger - stir again about 30 seconds or until very fragrant

• Add the soy/water/brown sugar to the wok - mix and bring to a quick, then turn down slightly add put the beef back in

• Let simmer a couple minutes, stirring well to thicken, add the green onions, mix well and serve

Grilled Vegetables

Serves: 4-6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Grilled veggies - good.  Grilled veggies with herb butter – tremendous.

INGREDIENTS

• 2 red peppers, cored and cut into 2 inch slices
• 2 yellow peppers, cored and cut into 2 inch slices
• 1 red onion cut into 1/2 inch thick slices
• 1 pound asparagus, thick ends removed
• ½ cup Finlandia butter*, diced
• 2 tablespoons Dijon mustard
• 1 teaspoon each fresh thyme, rosemary and parsley, finely chopped
• 1 clove garlic, finely minced
• Salt & fresh ground pepper

DIRECTIONS

1. Preheat grill to medium high
2. Combine butter, mustard, herbs, garlic & salt and pepper in a small pot, and stir over medium until melted and well blended – keep warm
3. Grill vegetables, brushing with herb butter until done – being sure to baste once more before serving.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

Cast Iron Filet

Makes one steak or two or three.

This is about the process and works on pretty much any thick steak.  Thin steaks, less than an inch can be cooked perfectly in a pan over direct heat. But when they get thicker…they need a process like this

INGREDIENTS

• One steak, at least an inch and a half thick (I’d rather have one good steak once a month, than one shitty steak once a week)
• Canola oil
• Kosher salt & fresh ground pepper

DIRECTIONS

1. Remove steak from fridge 30-45 minutes before cooking
2. 20 minutes before cooking, preheat oven to 450 degrees
3. 10 minutes before cooking put a cast iron pan over high heat on your stove
4. Lightly oil steak on both sides with oil, then season well with Kosher salt (this is not the place for table or iodized salt btw) & pepper
5. Turn on your fan and place serving side down in the cast iron pan on the heat – leave for 90 seconds to get a good sear & crust
6. Flip over and leave another 90 seconds, then using a towel put the whole pan with the steak into the 450 degree oven
7. Using a good instant read thermometer, remove the pan when the steak reads between 125 and 130 for medium rare, put the steak on a plate and loosely cover with foil
8. Let rest 10 minutes and serve

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Herb Garlic Butter

Makes: 1/3 cup, approx.
Prep Time: 5 minutes
Total Time:  5minutes

INGREDIENTS

• 1/4 cup finely chopped mixed herbs – parsley, cilantro, thyme, rosemary etc
• ½ stick Finlandia butter*, softened
• Zest of ½ lemon
• 1 large clove garlic, finely minced
• Pinch Kosher salt

DIRECTIONS

1. Put all ingredients in a bowl, and mix really well to combine
2. Put mixture in the middle of a large piece of wax paper and roll into a tube and twist ends to make tight
3. You could use right away, or refrigerate for up to a month or freeze for up to 3

* Finlandia butter is available at Vons, Albertsons, Safeway and Costco.

Brisket Burgers with Poblanos & Onions

If you can find ground brisket for half of this, you'll be very happy cuz it'll add a ridiculously good beefy flavor.

Makes 6 burgers

INGREDIENTS

• 3 poblano peppers
• 2 - 1/2” thick slices yellow onion
• Olive oil
• 2 pounds ground beef, or
• 1 pound ground beef and 1 pound ground brisket (ask a butcher, you’ll be so glad you did)
• Kosher salt & fresh ground pepper
• Ground cumin
• 1/3 cup mayo
• 2 tablespoons chopped cilantro
• 1 large clove garlic, minced fine
• 6 slices Muenster cheese
• 6 buns - and use something good like a brioche

DIRECTIONS

1. Heat grill to medium high
2. Lightly oil peppers and onions slices, and place on the grill
3. Cook until peppers are fully blackened and onions are well marked - remove
4. Let peppers sit until cool enough to handle, then using a paper towel, pull off blackened skin, cut in half and remove seeds
5. Rough chop peppers and onions together - set aside
6. While they cook, combine beef with brisket if using and season with salt & pepper, 1 1/2 teaspoons cumin and shape into 6 patties
7. Put burgers on a medium hot grill and cook until desired temp (which should be medium rare, just sayin) adding cheese in the last few minutes of cooking
8. Combine mayo, cilantro, garlic, pinch of salt and 1/2 teaspoon cumin - mix well
9. Lightly oil buns, and place on the grill for color
10. Build by putting some sauce on a bun, the burger with cheese, some of the peppers and onions and the top bun

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Shiitake Mushrooms and Leeks

One of my favorite combinations, check out just how versatile they are.

INGREDIENTS

• 3/4 pound Shiitake Mushrooms, stalks removed, sliced 1/4'' width
• 2 leeks, root and most of the dark green stalks removed, cut lenthways, finely slice semi circles
• 2 tablespoons Olive oil, add more if it gets dry
• 1 garlic clove, crushed
• 2 tablespoons butter
• big pinch Kosher salt
• 6 grinds fresh black pepper

DIRECTIONS

1. Preheat large skillet on medium heat, add oil, mushrooms and leeks, cook for approx 4 minutes 
2. Clear a space in pan, add garlic, let it sit until fragrant, then stir into vegetables – don't let it burn
3. Once cooked for 7-10 minutes in total, stir in butter, then season with Kosher salt and pepper

Serve as a side dish with juicy steak, creamy polenta, or a delicious Eggs Benedict.

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SHIITAKE & LEEK BENEDICT RECIPE

BEST CARNE ASADA FRIES, EVER!

Serves 4-6

A Southern California classic… never had em? You are in for a treat.

INGREDIENTS

• 1 bunch cilantro (no stems) chopped
• 3 large cloves of garlic, minced
• 1 tablespoon cumin
• 1 teaspoon each Kosher salt and freshly ground pepper
• 1/3 cup olive oil
• Zest & juice of one lime
• One flank steak – about 1.5 pounds
• 1-28 ounce bag frozen French fries
• About 2 cups shredded colby/jack cheese
• Guacamole, and sour cream for garnish

DIRECTIONS

1. Combine cilantro, garlic, cumin, salt & pepper, olive oil, lime juice and zest – mix well
2. Put flank and marinade into a large Ziploc bag, zip shut and squish around to make sure flank is well covered
3. Refrigerate 1-4 hours
4. Heat grill to high and grill flank about 5 minutes each side
5. Meanwhile, cook french fries according to package directions
6. Slice flank into thins strips then rough chop into smaller pieces
7. Put on top of cooked fries and top with cheese
8. Microwave 30-60 seconds or until cheese melts
9. Garnish with guacamole and sour cream

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Steak, Caramelized Onions and Blue Cheese

BEST STEAK EVER.

One of my all time favorite foods, never fails to please.

Serves 2

INGREDIENTS

• 2 fat Ribeye steaks, removed from fridge 30 mins prior
• 1 large red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• Big pinch Kosher salt
• Fresh black pepper
• 1 tablespoon brown sugar
• 1/2 cup blue cheese crumbles
• instant-read thermometer  

DIRECTIONS

1. Preheat oven 450
2. non stick medium skillet on medium/low heat, add oil and onions, cook 8-10 minutes until golden
3. Add butter and brown sugar to onions, remove from heat, cover to keep warm
4. Preheat cast iron skillet on high heat for about 10 minutes until smoking
5. Rub little oil on both sides of steak, season well with Kosher salt and black pepper
6. Add steak to hot skillet, cook 2 minutes flip cook 1 minute, place cast iron pan in hot oven
7. Stand by, using an instant read thermometer, check temperature in the middle is 131-135 for medium rare, I like to take out at 130 and let it sit
8. Top with blue cheese crumbles, tent with foil for 10 minutes to let meat rest
9. Serve sliced on bed of onions, enjoy!

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ANNA’S STEAK RANCHERO

INGREDIENTS

• 1 & 1/2 lbs Sirloin Steak
• 1/2 large green bell pepper, chopped
• 1/2 large white onion, chopped
• 1 tomato, chopped
• 1 - 8 oz can tomato sauce
• 1 - 8 oz can El Pato tomato sauce (the YELLOW can)
• Garlic Salt
• Kosher salt and pepper to taste

DIRECTIONS

1. Slice your sirloin into thin strips (across the grain for tenderness)
2. Saute in 2 tablespoons of vegetable oil until most of the pink is gone
3. Add vegetables, seasonings and sauces, season with salt and pepper
4. Cover and let simmer 20-30 minutes on low
5. In the last 5 minutes, you can add chopped cilantro if you want.
6. This tastes even better the longer you let it simmer and is great for leftovers. Serve with Spanish rice and re-fried beans and flour tortillas.

Filet Topped with Crab & Bernaise Sauce

Serves 2

A super delicious and romantic dinner...unless you're my wife who doesn't like sauces. Bernaise (sort of a non-lemony Hollandaise) goes brilliantly with beef.

Ingredients

• Two 6 oz filet mignon, about 11/2 inches thick
• Olive oil
• Kosher salt
• Fresh ground pepper
• 4 ounces crab meat (notice I spell crab with a C, not a K)
• Package Bernaise sauce

Directions

1. Preheat oven to 500 degrees
2. NOTE: remove filets from fridge 30-45 minutes before cooking
3. Rub filets with oil on all sides and season well with salt & pepper
4. Heat a cast iron (preferably) pan or other oven safe pan on high heat for 5 minutes - with nothing in the pan
5. Sear the filets until brown and crispy, about 3-4 minutes per side. Then put the pan in the oven until the internal temperature reaches 130 to 135 degrees - about 4-5 more minutes
6. Remove from oven, cover loosely with foil and let rest 10 minutes
7. Meanwhile, make sauce according to package directions
8. To serve, top filet with crab and drizzle with Bernaise

LEFTOVER PHILLY CHEESESTEAK SLIDER

Next time you are cooking steak, cook and extra one or keep any leftovers and make this the next day. Love this. Love this! It only takes 10-15 minutes

Makes 2 sliders

INGREDIENTS

• 1/2 green peppers, sliced
• 1/2 yellow onion, sliced semi circles
• 3 teaspoons canola oil
• 1/2 lb pre-cooked chilled steak, sliced very thinly (I used ribeye... use whatever you have)
• 4 Crimini mushrooms, sliced
• 2 teaspoons soy sauce
• 4 Provolone cheese slices 
• 2 crusty rolls, oiled or buttered

DIRECTIONS

1. Preheat large skillet medium/high heat, add teaspoon oil, green peppers and onions, cook 5 minutes until softened
2. In separate skillet, add teaspoon oil, cook mushrooms 2 minutes
3. Add in cooked onions, peppers and soy, cook 1 minute
4. Grill your roll until golden
5. In separate skillet on high heat, add teaspoon oil, reheat steak 1 minute
6. Layer cheese slices on top of steak, cook 30 seconds
7. Build: roll, veggies, steak/cheese, veggies and eat!

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STIR FRIED STEAK & SNOW PEAS

Not sure much is easier (and healthier) than this. 

Serves 2

INGREDIENTS

• 3/4 lb New York steak – put in freezer 10 minutes, remove fat strip, finely slice across the grain
• 1 big handful snowpeas (remove the tough end)
• 2  1/2 tablespoons canola oil
• 1/2 cup beef broth
• 2 teaspoons corn starch
• 1 tablespoon soy sauce
• 1/2 teaspoon seasame oil
• 1'' cube fresh ginger, peeled, finely diced
• 1 garlic clove, finely diced
• 1/2 orange, zest and juice
• 2 teaspoons seasame seeds

DIRECTIONS

1. In a bowl, mix the broth, corn starch, soy
2. Preheat wok on high, add 1 tablespoon oil and snowpeas, keep them moving, cook 1 minute, remove
3. In same hot wok, add 1 tablespoon oil and beef, break up clumps, keep it moving, cook 1 minute
4. Add snowpeas back in wok with beef
5. Add 1/2 tablespoon oil add garlic and ginger, cook 30 seconds, mix well
6. Add broth mixture, add orange zest and juice, stir on high heat, cook 1 minute – until sauce thinkens
7. Sprinkle over seasame seeds and eat!

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GRILLED STEAK SALAD

This is a staple meal in our house – protein with a bunch of greens, so quick and delicious. I can get it on the table in 10 minutes.

Serves 2, as an appetizer

INGREDIENTS

• 1 boneless New York steak
• 1 teaspoon olive oil
• Kosher salt
• Fresh black pepper
• 10 grape tomates, halved
• 1/2 avocado, diced
• big handful watercress
• big handful baby arugula
• big handful frozen peas
• 1/4 sliced onion
• handful blue cheese crumbles

DRESSING

• 1/3 cup olive oil
• big pinch Kosher salt
• 6 grind fresh black pepper
• 1 tablespoon grainy Dijion mustard
• 1 teaspoon honey
• 1/2 lemoon

DIRECTIONS

1. Preheat dry cast iron pan or skillet until smoking hot
2. Throw all dressing ingredients in a jar and shake well
3. Rub steak with little oil and season well on both sides
4. Cook steak for 3 minutes, flip cook 2 minutes – let meat rest 3 minutes
5. While thats cooking, defrost peas in a collinder under running hot water for 1 minute 
6. In large bowl, drizzle 3 tablespoonsof dressing over leaves, onion, avo, tomatoes and peas, toss the salad
7. Crumble over the blue cheese
8. Serve the salad, topped with sliced steak (cutting against the grain), drizzle over a little more dressing.

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(btw... in the video, I forgot the red onion and blue cheese, doohhhh!)