Honey Mustard Steaks

Serves 4

You can almost pull this off in under 10 minutes - start to finish. The thin steaks help, but the rest is super simple as well. Use any mustard you like - I like using honey mustard, but feel free to substitute a Dijon or grainy mustard - just stay away from ball park yellow mustard. It belongs on hot dogs, not here.

Ingredients

Four 6-8 ounce boneless steaks (I like a Ribeye)

Neutral oil, like avocado oil

Kosher salt and fresh ground pepper

1 tablespoon each mayo, honey & Dijon mustard

1/2 teaspoon apple cider vinegar

1 small onion, chopped fine

1 clove garlic, minced

1/3 cup dry vermouth

1/2 cup heavy cream

1 tablespoon Worcestershire sauce

Chopped parsley for garnish

Directions

• Lightly oil the steaks, and season well with Kosher salt & pepper

• Heat skillet to medium and cook steaks, turning often until approximately 128-130 degrees for medium rare, or longer if you like it cooked s little more

• While the steaks cook, combine mayo, honey, mustard and vinegar - mix well and set aside

• Place steaks on plate and cover with foil to keep warm

• Turn the heat down slightly, add about a tablespoon more oil then put in the onions

• Cook a couple minutes until just beginning to soften, then add the garlic

• When garlic becomes very fragrant, about 45 seconds, and if doing this on a stove, remove from heat & add the vermouth, being careful cuz it could flame - then return to the stove

• Cook until most of the vermouth has evaporated, then add cream, honey mustard, Worcestershire and a good pinch of salt & pepper - stir well to mix and let come to a simmer until slightly thickened

• I like to slice the steaks and spoon the sauce over the top

Philly Cheese Steak

Probably makes 4

Here's the thing - I've never been to Philly, I don't know anyone from Philly and even if I did I'm sure they would say I did something wrong here. But you know what? I don't worry about them because this is awesome with out their advice. Just make it and enjoy it.

Ingredients

• 1 green pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 1 pound rib-eye steak, thinly sliced
• 4 slices provolone cheese
• 2 tablespoons Worcestershire sauce
• fresh sandwich rolls, split in half crosswise and lightly toasted
• salt and pepper
• olive oil

Directions

1. Saute onions and peppers in hot pan with a little oil about 10 minutes, remove
2. Season meat with salt and pepper
3. Add more oil, then sliced meat and cook until almost no longer pink
4. Mix onions and peppers in with the meat and add Worcestershire
5. Top mixture in pan with provolone and cover - allow to melt
6. Put the melty-cheesey-peppery-onion stuff on the toasted bun and look out - it's way good!

Spicy Steak & Corn Soft Tacos

Serves 4-6

I love this. A lot.

Ingredients

• 3 teaspoon olive oil
• 1 small red onion, sliced thin
• 1 red pepper sliced into thin strips
• 1 pound steak, thinly sliced
• 3/4 cup canned corn kernels
• 1 jalapeno chopped fine with seeds
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Sour cream for serving

Directions

1. Heat oil and cook onion & red pepper in large skillet over medium heat until tender, about 10 minutes then set aside
2. Heat skillet again, add a little more oil and cook steak just until the pink is gone - a couple minutes
3. Add the corn, jalapeno, cumin, chili powder along with the onions & peppers
4. Mix well and cook for another couple minutes until all is heated through
5. Serve on warm tortillas with some sour cream, salsa and lime wedges to squeeze on top.

"Whatever" Spring Rolls

Makes 10

Once you know how easy it is to use the supermarket readily available spring roll wrappers, you can make them with whatever you want - chicken, crab, lobster or just more vegetables. You're totally in the driver's seat.

Ingredients

• 8 ounces whatever - cooked chicken that's been shredded, crab meat, chili - it's up to you (ok, maybe not chili)
• 4 ounces bag-ready mixed coleslaw, the tri-colored kind without the dressing
• 4 tablespoons 'your favorite' spicy Asian stir fry sauce
• 10 large spring roll wrappers
• White and Black sesame seeds
• 1 tablespoon peanut oil

Directions

1. Heat wok until almost smoking, then add 1 tablespoon oil
2. Add coleslaw & 'whatever' and stir fry until coleslaw is slightly wilted - about 1 minute
3. Stir in sauce and remove from heat - let cool slightly
4. Place one wrapper on the counter, with a corner pointing at you
5. Put approximately 2 tablespoons of the filling in the center of the wrapper
6. Fold the nearest corner of the wrapper up covering the filling
7. Fold in the two sides and finish by rolling away from you and moisten the very end with a dab of water to help stick
8. Brush tops very lightly with oil, sprinkle with the sesame seeds and bake at 375 until lightly brown
9. Cut on diagonal and serve with extra sauce for dipping.

Sweet & Spicy Flank

4 servings

A good flank steak is one of my favorite things. Just remember you have a day of marinating ahead you before you can eat it...

Ingredients

• 1 flank steak, about one and a half pounds
• 3 ounces chipotle peppers with adobo sauce
• 1/2 cup brown sugar
• 1 bunch green onions
• 1/4 cup cilantro
• 8 ounces orange juice

Directions

1. Put all ingredients except flank in a food processor or blender and whirl until smooth
2. Put flank and marinade in a large Ziploc bag and seal - refrigerate over night
3. Remove from fridge 30-45 before grilling
4. Heat grill on high then grill flank about 5 minutes each side for medium rare
5. Slice into thin strips across grain to serve

Spicy Beef and Asparagus Stir Fry

Serves 4

A great asparagus deal, especially when it's in season.

Ingredients

• one steak, about a pound (I like a New York) with the fat trimmed and sliced very thin
• 1 pound fresh asparagus, the top half of each sliced into 2 inch lengths
• 2 red bell peppers, seeded and cut into 1 1/2 - 2 inch chunks
• 2 tablespoons oyster sauce
• 1 tablespoon chili paste (the Asian kind in a jar)
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• peanut oil

Directions

1. In a small bowl combine the oyster sauce, chili paste, soy sauce and sesame oil and stir well to make the sauce
2. Heat a wok until it is really hot (smoking) and add a tablespoon of peanut oil
3. Stir fry the asparagus and bell peppers for 3 or 4 minutes until 'crisp tender' and remove from pan
4. Add a teaspoon of peanut oil, wait for the smoke and then put in the sliced steak
5. Stir fry until the meat is no longer red and add back the vegetables
6. Add the sauce to all, stir well and you're all done

Grilled Big-Ass Shrimp & Steak with Chimichurri

Serves 6

Chimichurri is the garlic-parsley marinade that originated in Argentina- and it rules. Make sure you reserve some extra for dipping or drizzling.

Ingredients

• 18 large shrimp (U15's would be perfect here) shelled and deveined with the tail left on
• 1 1/2 pound skirt steak
• CHIMICHURRI SAUCE
• 6 cloves garlic
• 2/3 cup olive oil
• 1/2 teaspoon each Kosher salt and fresh ground pepper
• 2 tablespoons red wine vinegar
• 1 bunch flat leaf parsley, top leaves only
• 2 tablespoons fresh oregano leaves
• Juice of 1 lemon
• Put everything into the food processor and process until fairly smooth

Directions

1. Place the Shrimp and the steak into a glass bowl or baking dish and cover with chimichurri sauce
2. Refrigerate and let marinate for 1/2 to 1 hour
3. Grill the steak on high about 5 minutes, then flip over and add the shrimp to the grill, basting both with some of the extra sauce
4. Grill everything until done - which should only be a few minutes
5. Slice the steak into thin slices and serve with the shrimp and extra sauce for dipping

Shepherd's Pie

Serves 8

I love this thing...

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 10 ounce package frozen baby peas, defrosted
• One pound cooked roast beef
• 6 ounces beef gravy
• 1 1/2 to 2 cups mashed potatoes
• One - 2 ounce package ready bacon, chopped fine
• Kosher salt and freshly ground pepper to taste

Directions

1. Preheat oven to 400 degrees
2. Heat large skillet on the stove, add oil and onion and cook until softened, then add peas - combine well
3. Chop roast beef into a small dice and add to onion mixture with gravy, mix well and heat through
4. Place beef mixture in bottom of a 9X9 casserole dish
5. Cook bacon briefly (just to crisp slightly) in the pan that the beef came out of
6. Add bacon to mashed potatoes - mix well and spoon on top of the beef mixture
7. Bake about 30 minutes until top browns - serve

Whole Grilled Filet of Beef

Serves about 15

Think one long filet mignon before it gets cut into individual steaks. And here's my thinking - one giant steak is easier to cook than about 10 small ones.

Ingredients

• 1 whole fillet of beef, about 4 pounds
• 6 cloves of garlic, chopped
• 1 teaspoon each Kosher salt and fresh ground pepper
• 1 tablespoon fresh rosemary, chopped

Directions

1. Remove filet from fridge about 45 minutes before cooking
2. Clean and trim the filet, removing the silverskin and excess fat
3. Combine the garlic, salt, pepper and rosemary with 1/4 to 1/3 cup olive oil
4. Rub oil/garlic mixture all over tenderloin
5. Heat your grill well and cook the filet, grilling until its cooked to your liking (medium rare is perfect, so look for your thermometer to read between 130-135 degrees)
6. Allow to sit at least 20 minutes before serving
7. Serve with horseradish cream

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Mexican Meatloaf

Serves 8

Way way good...and if you don't save some to make a Grilled Meatloaf Sandwich the next day - I'll come find you and hurt you.

Ingredients

• 1 pound ground beef

• 1 pound ground pork

• 3/4 cup bread crumbs (Japanese Panko crumbs work really well)

• 1 package fajita seasoning

• 4 ounces diced green chilies

• 2 eggs, beaten

• GLAZE:

• 1 1/2 cup ketchup

• 1/3 cup apricot jam

• 2 tablespoons chopped chipotle peppers

Directions

1. Preheat oven to 350

2. Mix all meat loaf ingredients together and put into a greased loaf pan or shape into a loaf and place on a greased baking sheet

3. Mix the glaze ingredients together in a bowl and spread about 3/4 of it over the meatloaf

4. Bake 45 minutes to an hour, or until 155-160 degrees inside

5. Allow to cool slightly, slice into 1 inch thick pieces and glaze with extra sauce before serving

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Blue Cheese Stuffed Sliders

Makes 6 small sliders

These are awesome...on the grill, in a pan - just make 'em

Ingredients

• 1.5 lbs lean ground beef
• 2 teaspoons seasoning salt
• 2 ounces blue cheese crumbles
• 2 ounces cream cheese
• Olive oil
• Freshly ground pepper to taste
• Small buns, like those little Hawaiian rolls

Directions

1. Place the beef in a bowl and add the seasoning salt - mix well
2. Divide the mixture into 6 even sized balls, set aside
3. In a bowl mix cream cheese and blue cheese crumbles well
4. Make a big hole in each ball, and cram some of the cheese mix into each, seal back up
5. Preheat grill to medium high, rub each patty with a little olive oil and sprinkle with freshly ground pepper to taste
6. Grill on each side until done
7. Toast or grill buns and place one burger on each
8. Reheat any leftover blue/cream cheese mixture in the microwave and serve on the side to dip

Simple Pastrami Reuben

Makes one

Everything you like about a Reuben, but with pastrami instead...which makes it better.

Ingredients

• 2 slices Russian Rye bread
• 1 bag cole slaw "kit" with the dressing
• Pastrami
• Swiss cheese
• Thousand Island dressing

Directions

1. Make slaw according to bag directions - refrigerate
2. Put pastrami on one slice of the bread, cover with 2 slices of Swiss cheese, add dressing to the other slice of bread and close up sandwich
3. Butter each side of bread and grill in the pan, like a grilled cheese
4. When both sides are golden brown, remove from pan, carefully open the sandwich and add some cole slaw - close back up
5. Slice and eat

Leftover Steak & Potato Pie

Serves 8

I could eat anything that had a crust on it - and this is no exception.

Ingredients

• 1 onion, diced
• One - 2 ounce pack pre-cooked bacon, diced
• 1 pound cooked steak, diced small
• 2 baked potatoes already baked, the Idaho kind - diced
• 1 cup frozen peas
• 1 tablespoon Worcestershire
• 12 ounces beef gravy, jarred
• 1 ready pie crustSalt & Pepper to taste
• Splash of Guinness beer
• One egg, beaten

Directions

1. Preheat oven to 375
2. Cook onion & bacon in a pan until is soft and bacon is kinda crispy
3. In a large bowl put onion, bacon, steak, potato, peas, Worcestershire, gravy, Guinness and season with salt & pepper - mix well
4. Put everything in a 9x9 casserole dish and cover with pastry dough
5. Make a few small slits in the top with the point of a knife, and brush the top with the egg
6. Bake about 25 minutes, or until golden brown

Bourbon & Brown Sugar Flank

Serves 4 to 6

Five ingredients that just go together really well. If you don't like bourbon...wait, you don't like bourbon?

Ingredients

• 1/2 cup soy sauce
• 1/2 cup bourbon
• 1/2 cup brown sugar
• 1 tablespoon dry mustard
• 1 flank steak, about 1.5 pounds

Directions

1. Mix soy, bourbon, brown sugar and dry mustard really well until combined
2. Put the flank and the marinade in a zip lock back and zip shut
3. Refrigerate 2 hours up to over night
4. Pre-heat grill well and cook flank 6 to 7 minutes on each side for medium rare
5. Be sure to slice it against the grain

Asian Burgers

Makes 4

Beef, Asiany and crunchy from the slaw. There's no bad here.

Ingredients

• 1 pound ground beef
• 2 cloves garlic, minced
• 2 teaspoon fresh ginger, minced
• 1 bunch green onions, white & light green parts only, chopped fine
• Kosher salt & fresh ground pepper
• 1/4 cup hoisin sauce
• 1 tablespoon Asian chili sauce
• 1 bag broccoli slaw
• 1/4 - 1/3 cup mayo
• 1 teaspoon sesame oil
• 4 buns, and make them kinda interesting ok?

Directions

1. Mix beef, garlic, ginger, green onions and salt & pepper well - shape into patties
2. Preheat grill to medium high
3. Combine hoisin & chili sauce, set aside
4. Mix broccoli slaw with mayo and sesame oil - set aside
5. Cook burgers to desired doneness, basting each side with the sauce once that side has been cooked, and then again when you take them off
6. Grill buns until light brown
7. Serve burgers on toasted bun with slaw

Herbed Honey Dijon Burger

Makes 4

Honey & Dijon, not just on - but IN the burger mix with a ton of herbs. Fanfrickingtastic.

Ingredients

• 1/4 cup Dijon mustard

• 1/4 cup honey

• 1 pound ground beef

• 1/2 cup fresh herbs chopped fine - any combo of thyme, parsley, basil, cilantro etc

• Kosher salt and fresh ground pepper

• One big handful arugula or something leafy & green

• 2 large tomatoes

• 4 good buns

Directions

1. Combine honey & Dijon, mix well and set aside

2. Mix beef with half of the honey mix, all the herbs and salt & pepper - combine well and shape into 4 patties

3. Heat grill or cast iron pan well and cook burgers about 4 minutes a side for medium rare, remove and keep warm

4. Lightly grill buns and then top with some of the reserved honey mustard, tomato slices, extra sauce and bun top

5. Enjoy

Brisket Grilled Cheese

Makes one

How do you spell comfort food? I spell it: B-r-i-s-k-e-t G-r-i-l-l-e-d C-h-e-e-s-e.

Ingredients

• 2 tablespoons Finlandia butter*
• 1 clove garlic, minced, crushed or chopped fine
• 2 slices sour dough bread
• enough thinly sliced & heated brisket to cover one piece of the bread - don't skimp but you also don't want too much
• 2 slices Finlandia* cheddar cheese
• 2 slices Finlandia* jack cheese
• 1 tablespoon horseradish sauce - the mayo kind, not the grainy 'prepared' kind

Directions

1. Put butter and garlic in a small bowl - mix well
2. On one slice of bread, spread the horseradish sauce, add 2 slices of cheese, then the heated brisket, then the other slices of cheese, then top with last slice of bread
3. Spread half the butter/garlic mixture on the bread and cook in a hot non-stick pan until golden brown
4. Butter top side, flip and continue cooking until the bottom is golden as well
5. Eat - but not too quickly even though you'll want to

*Finlandia butter is available at select COSTCO locations and other fine retailers.

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Grilled Meatloaf Sandwich

Makes two (crazy good) sandwiches

When we shoot a show, the crew (Michelle and Shannon) eat whatever it is I've made. And this sandwich went into their top 5...immediately.

You can use a store-bought meatloaf for this - or try the Mexican Meatloaf recipe on the site - it's way good.

Ingredients

• Enough 3/4 thick slices of meatloaf to cover 2 slices of the bread you'll use, which should be:
• 4 slices of something really good, ie sourdough, a hearty rye, whatever
• if you made the Mexican Meatloaf (see recipe) use the sauce from that, if not combine:
• 1/4 cup mayo, 1 Chipotle pepper, minced and a tablespoon of apricot jam
• 4 slices Muenster, Provolone or Havarti cheese

Directions

1. On a grill or in a non-stick pan, cook the meatloaf slices until heated through and starting to get crispy
2. When you flip the slices, add the cheese to the top
3. Toast or grill bread
4. Spread chipotle mayo on the bread and add arugula, the meatloaf and the final slice of bread

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Steak with Chipotle Lime Butter

Serves 2

A tender steak topped with a great butter flavor.

Ingredients

• 2 big ribeye steaks
• Kosher salt and pepper
• 1/2 cup soft butter
• 2 Chipotle peppers
• Cilantro chopped fine
• 2 tbs lime zest

Directions

1. Set broiler to high
2. Season steak with Kosher salt and pepper on both sides
3. Broil steaks in cast iron pan for 5-8 minutes
4. To soft butter add Chipotle, Cilantro, lime zest, juice of 1 lime and mix well, set aside
5. Remove steak from pan and top with slice of lime butter
6. Cover with foil and let rest for 5 minutes

Chili Rubbed Tri Tip

Makes one 2-3 pound tri tip

This is super simple and super good. A tri tip is full of flavor and I love it. Remember to take it out of the fridge about 30 minutes before cooking.

Ingredients

• 3 tablespoons chili powder

• 1 tablespoon cumin

• 1 tablespoon dried oregano

• 1 tablespoon garlic powder

• 1 tablespoon kosher salt

• Olive oil

• One 2-3 pound tri trip, trimmed of most of the fat

Directions

1. Heat the grill to high

2. Combine chili powder, cumin, oregano, garlic powder and salt

3. Drizzle beef with olive oil, then sprinkle with mix and rub in well all over

4. Place on the grill and cook until desired doneness, for medium rare approximately 10 minutes a side

5. Remove from grill, cover with foil and let rest about 15 minutes before slicing