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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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

WATCH ME COOK THIS... PLUS, A BUNCH MORE

Loose Meat Sandwich

This is essentially a hamburger with no structure. And if ur not from where they're popular, you might think they sound gross. But they’re anything but - in fact they’re effing great!

Makes 4 sandwiches

INGREDIENTS

• 1 yellow onion, diced
• 1 tablespoon olive oil
• 1 pound ground beef
• 1/2 teaspoon each salt, onion powder, garlic powder, black pepper & cayenne
• 2 tablespoons Worcestershire sauce
• 1 cup beef broth
• 4 hamburger buns, or rolls or whatever - some bread kinda thing
• Butter for buns
• 2 ounces French’s French Fried Onions

DIRECTIONS

1. In a large skillet over medium heat, cook onion in oil until softened - about 5 minutes
2. Add ground beef and continue cooking until just browned
3. Add seasoning and Worcestershire sauce, mix well and add broth
4. Simmer until the broth is gone - about 15 minutes
5. Butter and toast or grill buns
6. Put some loose meat on a bun, top with a layer of crispy onions and add 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

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!

WATCH ME MAKE THIS...

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

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