Rosemary / Soy Marinade

Makes enough for about a 2 pound steak

Perfect for a flank steak, skirt and flatiron. Ok, so there’s more ingredients than I normally use, but it's really really good and super simple: dump, mix and use. Boom

Ingredients

• 2 teaspoons salt

• 1 teaspoon sugar

• 1 tablespoon finely minced onion

• 1 teaspoon dry mustard

• 1 teaspoon rosemary, finely chopped

• 2 teaspoons fresh ginger, finely chopped

• 2 teaspoons fresh ground pepper

• 1/4 cup lemon juice

• 1/2 cup neutral oil

• 2 cloves garlic, minced

• 1/3 cup soy sauce

• 3 tablespoons apple cider vinegar

• One 2 pound steak - flank, flatiron or skirt will be perfect, any thinner style steak

Directions

1. Put everything in a blender or big bowl and mix until smooth

2. Put steak and marinade in a ziplock bag and refrigerate as long as you can - 2 hours, 4, 8 or overnight would be great

3. Remove steak from fridge at least 30 minutes before cooking.

4. Heat grill well on medium high and cook 3-5 minutes on the first side (depending on the thickness of your cut) flip and continue until done to you liking

Manedict

Serves 1

I love traditional the traditional eggs benedict, but sometimes you just want more. And this...is more. But just because it's called a MANedict, doesn't mean women can't have it - they can, and should.

Btw, if you don't want to deal with poaching eggs, it works great with simple fried eggs too.

Ingredients

• 2 eggs
• 1 bagel, toasted or grilled
• about 4 ounces leftover steak - thinly sliced
• 1/2 cup beef gravy
• 2 tablespoons Worcestershire sauce
• 2 small handfuls French fries, cooked and crispy

Directions

1. Poach eggs
2. While they cook, heat steak in a small non-stick pan
3. Build from the bottom up like this: bagel, steak, egg, fries, gravy
4. Who's the man...or woMAN now?

Glazed Corned Beef

Serves 6 to 8

I love a corned beef and this one is simple & delicious. But make sure to save some for sandwiches the next day...

• 1 corned beef - about 4 pounds, the kind from the supermarket with the little packet of spices included

• 1/2 cup apricot jam

• 1/4 cup grainy mustard

• 2 tablespoons soy

Directions

1. Put corned beef in a large pot and cover with water - hang on to the spice pack

2. Bring to a boil, skim off any foam that floats to the top, add the spices from the packet, then turn down to a simmer and cover - cook for approx 2.5 hours or until tender

3. Mix jam, mustard, soy - set aside

4. Heat over to 400

5. Remove corned beef from pot, drain and place on a baking sheet lined with foil

6. Baste with the mustard glaze and cook another 30 minutes (adding more glaze occasionally) until you can push a fork into it really easily

7. Slice and enjoy

Corned Beef Balls

Makes about 16

I didn't even know corned beef had...oh never mind. These little one biters are perfect for an appetizer, after school or late night corned beef snack.

Ingredients

• 3/4 cup corned beef, cooked and chopped fine
• 1/4 cup mashed potatoes
• 1/4 cup honey mustard
• 1 egg, beaten
• 3/4 cup bread crumbs, Panko if you have them (crispier Japanese style bread crumbs) or regular
• Kosher salt & freshly ground pepper

Directions

1. Preheat oven to 400
2. Mix corned beef with mashed potatoes, 1 tablespoon of the mustard and season with salt & pepper - mix well
3. Shape into one inch balls
4. Dip into beaten egg, then roll in bread crumbs to cover well
5. Place on a baking sheet and bake about 35 minutes or until golden and crispy
6. Serve with extra mustard for dipping

Corned Beef Pockets

Makes 8

Simple little cheesy, corned-beefy pockets of fun. And who doesn't like a pocket of fun?

Ingredients

• One 16-ounce tube large-sized refrigerator biscuits
• 1/4 grainy mustard
• 2/3 to 1 cup corned beef, chopped or shredded
• 1/3 cup shredded Swiss cheese

Directions

1. Preheat oven to 350
2. Lightly grease a baking sheet, remove biscuits from the package and flatten each into a 4-inch circle
3. Spread about a teaspoon of the mustard in the center of each biscuit
4. Top with some of the corned beef, then cheese and fold the biscuit over into a half moon - pinch the edges tight to seal
5. Pierce each biscuit top 2 or 3 times with the point of a small knife and place on the baking sheet - bake about 25 minutes or until golden brown

Steak & Mashed Potato Quesadillas

Makes 2 quesadillas

I love steak and mashed potatoes...so why not throw them together in a quesadilla?

Ingredients

• 1 red onion, peeled and cut into 1/2 inch circles
• Olive oil
• Four 8-inch flour tortillas
• Kosher salt & fresh ground pepper
• 1 cup smoked Gouda cheese, shredded
• 1 cup mashed potatoes
• 2 cups (about 10 ounces)
• leftover cooked steak, very thinly sliced

Directions

1. Preheat grill to medium
2. Lightly oil onion slices, season with salt & pepper and put on grill
3. Cook until they soften, turning once and have good grill marks, remove and chop roughly - then turn grill down to low
4. On top of 2 of the tortillas put the following - 1/4 of the cheese, 1/2 the potatoes, 1/2 the steak, 1/2 the onions, the rest of the cheese and the remaining tortilla
5. Carefully put quesadillas on the grill and cook until cheese begins to melt and grill marks develop - flip over
6. Grill second side until the insides are warm and the tortillas are crispy
7. Remove, cut into wedges and serve

Grilled Chipotle Flat Iron Steaks

Serves 4-6

A great rub that gives a ton of smokey flavor - we love this.

Ingredients

• 2 tablespoons chipotle chili powder
• 2 teaspoons cumin
• 2 teaspoons Kosher salt
• 2 tablespoons sugar
• 1 tablespoon fresh ground black pepper
• Olive oil
• 2 pounds skirt steak

Directions

1. Combine chili powder, cumin, salt, sugar, pepper and enough olive oil to make a thick paste
2. Spread on both sides of steak and let sit about 30 minutes
3. Heat grill on high and cook steaks about 5 minutes on each side
4. Remove, cover with foil and let rest about 10 minutes before eating

Carne Asada

Serves 6ish

One of our favorites, and if you make extra you'll have enough for Carne Asada Fries. And if ur making tacos, we suggest this most delicious Avocado Cream

Ingredients

• 1 bunch cilantro (no stems) finely chopped

• 3 large cloves of garlic, minced

• 1 tablespoon cumin

• 2 teaspoon 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)

Directions

1. Combine all ingredients except the steak- mix well

2. Put steak and marinade into a large zippered bag, zip shut and squish around to make sure steak is well covered

3. Refrigerate 1-4 hours

4. Heat grill to high and grill steak approximately 5 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 (very important btw) and serving

Asian Rib Eye

Makes 4 steaks

These simple ingredients make for a classic Asian flavor that's good on a ton of things.

Ingredients

• 4 boneless rib eye steaks
• 1 cup soy sauce
• 1/2 cup honey
• 3 tablespoons dry mustard
• 3 tablespoons fresh garlic, minced
• 3 tablespoons fresh ginger, minced
• 3 tablespoons five-spice powder

Directions

1. Remove steaks from fridge and put in a casserole dish
2. Mix remaining ingredients well
3. Spread on steaks to coat well and let sit about 30 minutes
4. Heat grill to high
5. Remove from marinade and grill until done to your liking

Chicken Fried Steak

Serves 4

Diet food? No. Amazingly delicious? You fricking bet.

Btw - the confusing name is because it's steak that's cooked like fried chicken.

Ingredients

• 1.5 cups flour
• 2 tablespoons Montreal steak seasoning
• 1 tablespoon salt
• 2 teaspoons paprika
• 1.5 pounds sirloin steak - pounded to about an even 1/4 to 1/2 inch thickness and cut into serving size pieces
• 3 eggs, beaten
• 1/2 cup milk
• Oil for frying
• 12 ounces chicken gravy, store-bought is totally fine
• 1/4 cup half & half cream
• Parsley for garnish

Directions

1. Using a couple pie pans or some other dish type thing, combine flour, steak seasoning, salt & paprika in one - and the beaten eggs & milk in the other
2. Dip steak pieces first in the flour (coating both sides), then in the eggs, then in the flour again
3. Put enough oil in a skillet to cover the bottom and set over medium/high heat
4. When the oil is hot (but not smoking) cook each piece in the oil on both sides until golden brown, about 4 minutes per side - don't crowd the pan though
5. While the steaks cook, warm gravy in a small pot with about 1/2 tablespoon of the seasoning and the cream - stir well to combine
6. Serve steaks with gravy and a little parsley

Sour Cream Hot Dogs

Makes 4 really damn good dogs

Another so simple but so good recipe. It's hard for me NOT to make my dogs like this every time.

Ingredients

• 4 Kosher all beef hot dogs (just trust me on the Kosher part)
• 1/2 cup sour cream
• 1/3 cup diced green onions

Directions

1. Heat grill to medium high
2. Using a knife, make a spiral cut all the way around each dog - about 1/4 of the way through
3. Grill dogs until beautiful and a wee bit crispy around the edges
4. Just as they're finishing, place buns on grill to get golden brown
5. Remove dogs and buns...spread sour cream on each bun...add a dog and top with a bunch of green onions - don't be stingy
6. Devour - I mean eat - no I mean devour

Loco Moco

Makes 4

Perhaps the epitome of Hawaiian comfort food. Only food snobs wouldn't like this. Oh and my wife, but not because she's a food snob. Because she'd just find this whole combo disgusting.

Ingredients

• 1 lb ground beef
• 2 tablespoons soy sauce
• Kosher salt and fresh ground pepper
• Olive oil
• 1 medium yellow onion, sliced
• 1.5 cups beef gravy
• 1 tablespoon Worcestershire sauce
• 4 eggs
• 2 cups cooked rice

Directions

1. Mix ground beef with soy sauce, season well with salt and pepper & shape into 4 patties
2. Heat your grill, pan or whatever to medium high
3. Brush patties with olive oil and and ccok burgers until done - and by done I mean medium rare
4. While burgers cook, put onions and 1 tablespoon olive oil in a pan over medium heat and cook until nicely softened, about 5 minutes
5. Heat gravy with Worcestershire in a small pot
6. Cook eggs, ideally maintaining a runny yolk
7. Serve like this from the bottom up: rice, hamburger, onions, egg, gravy
8. Oh my

Chipotle Sloppy Joes

Makes 6 slider-sized Joes

Ahhhh yes, the amazing Sloppy Joe - what's not to like? Especially ones made with chipotle.

Ingredients

• 1 tablespoon oil

• 1/2 onion, diced small

• 1 green bell pepper, diced small

• 1 pound ground beef

• Kosher salt & fresh ground pepper

• 2 tablespoons Worcestershire

• 1 large clove garlic, minced

• 6 ounces tomato paste

• 1 cup really good beer, and something a little bitter wouldn't be a bad thing here

• 3-4 chipotle peppers, minced well

• Hawaiian rolls, or something equally as delicious for serving

• French's Fried Onions

Directions

1. Heat a tablespoon of oil in a large pan, add onion and green pepper and cook about 3 minutes, then add beef

2. Continue cooking until beef is just cooked through, add garlic and cook 1 more minute

3. Season with S&P and add Worcestershire, tomato paste, beer and chipotles - mix everything well then simmer a few minutes on medium/low until slightly thickened

4. Serve on Hawaiian rolls and top with the crispy onions

Crispy Veal Cutlet & Garlicy Spinach Sandwich

Makes 3 sandwiches

Crispy thin veal with amazingly beautiful garlic spinach - I have only 2 words: Boo-ya!!!

Ingredients

• 1 cup flour

• 2 eggs, beaten

• 2 cups Panko bread crumbs

• Salt & pepper

• 1/4 cup Parmesan cheese

• 1 pound thinly sliced veal

• Fresh mozzarella, sliced thin

• 2 tablespoons butter

• 2 tablespoons olive oil

• 1 small bag fresh spinach

• 1 large clove garlic, minced

• 3 Ciabatta rolls

Directions

1. In 3 wide bowls put flour in one, beaten eggs in one and Panko in one

2. Season Panko with salt, pepper & Parmesan

3. In a large pan, add butter & olive oil over medium heat

4. Dredge veal slices in flour, then dip in egg, then in Panko

5. Cook in butter/oil about 2 1/2 minutes - flip and top with cheese - cook 2 minutes more

6. While it cooks, sautee spinach in oil until wilted - then stir in garlic - cook one minute

7. Slice rolls, drizzle with a little oil and cook in a non-stick pan until slightly golden brown

8. Serve by putting spinach on a roll and adding veal

9. Boom!

Classic Patty Melt

Makes 2 Sandwiches

Call it a burger...call it a sandwich...call it whatever you want, but the classic Patty Melt is an amazingly simple combination of deliciousness. Learn how to make it and save yourself a trip to Denny's.

Ingredients

• 1 large yellow onion, thinly sliced
• 5 tablespoons butter
• Olive oil
• 1 lb of ground beef
• Kosher salt & freshly ground pepper
• 4 tbsp of soft butter
• 1 teaspoon garlic powder
• 1 tbsp olive oil
• 2 teaspoons Worcestershire sauce
• 4 slices Swiss cheese
• 4 slices rye bread

Directions

1. Cook sliced onions in 1 tablespoon each butter and olive oil until caramelized and soft - about 10 minutes
2. Stir in Worcestershire, remove from heat
3. In a large bowl, mix ground beef with garlic powder and season with salt & pepper
4. Shape into 2 patties, each a little larger than the rye bread
5. Heat a pan on medium high heat, and cook patties in a little oil about 5 minutes
6. Flip and add 2 slices of cheese to each patty add cook an additional 3-4 minutes for medium rare
7. Meanwhile, butter one side of 2 pieces of the bread and place butter-side down in a non-stick pan
8. Place one patty on each slice of bread, then a generous layer of onions and top with remaining bread
9. Cook on medium until golden brown - then butter the top, flip and repeat
10. Remove, slice and eat

Tamale Hash Baked Eggs

Serves 2-3

If you don't count the salt, pepper & oil - there are only 4 ingredients, and it's soooo damn good.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 beef tamales
• 3 eggs
• Salt and pepper
• 1/4 cup Mozzarella Cheese, shredded

Directions

1. Preheat oven to 400
2. Heat oven proof skillet on medium/high, add oil and cook onion until softened
3. Cut tamales into 1/2 inch size pieces and add to onions in pan
4. Mix together until heated through
5. Make 3 shallow indentations into the hash and crack an egg into each
6. Season the top of each egg with salt and pepper, then lightly scatter grated mozzarella over everything
7. Put the skillet and bake until whites are firm but the yolk still runny - about 10ish minutes max

French Dip Au Jus

Makes 2 sandwiches

Old school, simple and stupidly delicious. What more can I say? Btw, the term 'au jus' means 'with juice', so asking "do you want that with au jus" is redundant. Don't want you to look silly. And yes, I am here for you.

Ingredients

• 1 large & 1 small yellow onion, both thinly sliced

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1 clove garlic, minced

• 1 tablespoon dry vermouth

• 12 ounces beef stock

• 2 tablespoons soy sauce

• 2 teaspoons grainy mustard

• 1 tablespoon horseradish

• 2 tablespoons mayonnaise

• 2 French rolls, sliced lengthwise leaving a hinge

• 1/2 pound sliced roast beef, medium rare preferably

Directions

1. Put the large onion in a saute pan and the small onion in a small pot - place both over medium heat

2. Add a tablespoon of olive oil to each and the butter to the pan

3. The pan with the large onion now just needs to cook on low to slowly caramelize the onions

4. Add the garlic to the pot and cook for 1 minute, then remove pot from heat and add vermouth (to prevent a flare up)

5. Let vermouth cook about 30 seconds then return to heat and add soy and beef stock

6. Bring to a boil, turn heat down to simmer and cover, leave for 15 minutes - then strain liquid and keep warm

7. Combine mustard, horseradish and mayo - mix well

8. Put a generous layer of mayo on each roll, then the roast beef, some of the caramelized onions

9. Close up shop and eat, dipping into the jus

Brisket Empanadas

Makes ten 3" empanadas

These little empanada miracles came from Sunday night fridge leftovers. It could be leftover chicken, leftover cheese and chilies... anything leftover in the fridge can make work, well, nearly everything.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 garlic clove, crushed
• About 3/4 cooked pound brisket
• 1/2 tablespoon Worcestershire
• 1 tablespoon prepared horseradish
• Kosher salt & pepper
• 1 package ready made pie crusts (2)
• 1 egg yolk

Directions

1. Preheat oven to 350
2. Cook onion in olive oil until soft and add garlic - cook another 2 minutes
3. Put onion/garlic, brisket, Worcestershire and horseradish into processor
4. Season with salt & pepper and pulse until mixed well
5. Cut 3" circles out of pie dough, and add about a tablespoon of brisket
6. Fold pastry in half and seal the edge with a fork
7. Lay evenly on a greased baking sheet
8. Whisk the egg yolk with a splash of water, brush tops of empanadas and pierce the top of each one with 2 little holes to let steam escape
9. Bake 20 minutes or until golden brown
10. Serve with gravy for dipping

Ginger Beef Stir Fry

Serves 2

A stir fry is one of my favorite things – because with only a few ingredients they’re easy & they’re quick. And when you add a ton of fresh ginger – they’re also fricking delicious. But heed my warning – making this with powdered ginger is not an acceptable alternative.

Ingredients

• 2 tablespoons vegetable oil
• 2 celery stalks, chopped
• 1/2 red onion, chopped
• 1/2 yellow onion, chopped
• 3 tablespoons fresh ginger, finely diced
• 2 garlic cloves, crushed
• 1lb lean steak, finely sliced, across the grain
• 1 tablespoon soy sauce
• 1 teaspoon chili sauce
• kosher salt and pepper
• 1 green onion, finely sliced
• 4 cups of cooked steam wgite rice

Directions

1. Heat a wok with the oil on medium heat add the celery and onions and cook for 5 minutes
2. Then add the ginger and garlic and cook for 5 more minutes, remove from the wok and put to one side
3. Don't wash the wok, put it back on high heat, throw in the beef - keep it moving and make sure they are not all stuck together, cook for 2 minutes or until the pink is just leaving the meat, then throw the veg back in the wok, right at the end of cooking
4. Stir in the soy and chili sauce, stir
5. Serve on top of steamed white rice and garnish with kosher salt, pepper and green onions.

Meat Jun

Serves 4-6

Essentially a Hawaiian/Korean mashup that to me should be called Hawaiian Meat Candy - but that sounds gross, so forget it. It's just crispy, super delicious thin slices of well marinated beef -that's better

Ingredients

• 3/4 pound very thinly sliced (as in paper-ish thin) beef - rib eye or cross rib
• 3/4 cup soy sauce
• ¾ cup sugar
• 3 tablespoons sesame oil
• 3 cloves garlic, chopped super fine
• Flour
• 4 eggs, beaten
• Oil for frying, anything but a flavored oil

Directions

1. In a medium bowl combine soy, sugar, sesame oil & garlic - mix well
2. Add thinly sliced meat, making sure it's covered and refrigerate about an hour
3. Heat pan with 1/8 inch of oil to medium high
4. Remove beef from marinade, shaking off excess, dip both sides in flour so well covered, shake off excess, dip in egg then put slices into the pan
5. Cook until done, about a minute a side, remove to paper towels, then cut into strips and eat