Beef, Leftovers, Salad

London Broil Blue Cheese Salad (Leftover Dish)

I hope you enjoyed my London Broil recipe yesterday.  I wanted to quickly share with you a great way to use the leftover  London Broil.  I made a salad.  It’s a great protein for a salad.  It makes for a filling lunch and changes up the typical chicken that people use.  Here’s what I did for mine.  I love blue cheese and it goes very well with beef so it’s my London Broil Blue Cheese Salad.  Take a look!

London Broil Blue Cheese Salad
Serves: 1

Ingredients:
4 oz, left over London Broil, sliced
3-4 cups, chopped romaine lettuce
2 T green olives
1 mini cucumber, sliced
1 T + sprinkle, crumbled blue cheese
1/2-1 T Extra Virgin Olive
1/2-1 T Balsamic Vinegar
Any extra salad toppings

Directions:  In a large bowl add in the lettuce, and salad toppings above and any extra ones you’d like (minus the meat and the oil and vinegar.)  Mix the salad well and drizzle evenly the oil and vinegar and mix till all lettuce is coated.   Add to your dish and top with sliced London Broil and a final sprinkle of blue cheese then enjoy!

Note: This dish can be changed up to any salad you’d like.  It’s filling enough to be an entrée type salad.  You will fully enjoy this.  If you don’t like blue cheese change it up with another cheese.  No rules here.  I was just giving the way I made my salad.

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Beef, Uncategorized

London Broil

I don’t know about anyone else but unfortunately, I’m a big fan of red meat.  I don’t eat it every day for obvious reasons (I’d like too) but when I’m trying to eat healthier I sometimes want red meat.  Chicken, fish, pork and turkey can get old after eating it non stop.  I picked up a London Broil one day at the store because I remembered my Mom making it so many years ago.  For a while I wasn’t able to find the cut but now I can find it almost anywhere.  I’m so happy about that!

The good thing about the Top Round London broil is that it’s much lower in calories and fat compared to other cuts.  In 4oz it only has about 170 calories and 5 grams of fat.  It’s full of protein too! With that being said, I would recommend marinating the London broil as it can be slightly tough since it doesn’t have much fat.  Now, does it taste like some of the greats like a Porterhouse, Rib-Eye or Filet mignon?  No, it doesn’t!    Nonetheless it helps the red meat cravings and it’s still a delicious dish that you’ll want to make again and again.  Plus it’s healthier than the average red meat!!  Check it out!

Top Round London Broil

Ingredients:
2- 4lb Beef Top Round London Broil
4- Fresh Garlic Cloves, grated
3 T- Dijon Mustard
2 T- Lite Soy Sauce
½ T- Worcestershire Sauce
1/4 cup + 2T- Olive Oil
½ T- Garlic Powder
½ T- Onion Powder
½ T- Paprika
Sprinkle: Salt and Pepper

Directions: In a bowl mix olive oil, Dijon mustard, soy sauce, Worcestershire and spices. Use a microplane grater to grate the garlic cloves into the bowl. Watch those fingers! Whisk all together until well blended. Put the beef in a zip lock bag, dump in the marinade and close bag and use hands to help coat the beef. Put in the refrigerator for 1-4 hours. Half way through flip the bag. Preheat oven to broiler. Remove the beef from the zip lock bag and let marinade drip off.  Place in a broiler safe baking dish or sheet pan for 4-5 minutes and then flip over for another 4-5 minutes. 8 minutes will cook to rare and 10 minutes will cook to medium rare. Use meat thermometer for accurate temperatures to your preference. Once cooked remove and let rest before slicing.  Serve with your choice of sides. Then enjoy!

Check back tomorrow for a left over dish.

Note:  I have grilled the London Boil before,  however, I’d put on there very quick with high heat as it will get tough.

 

Bacon, Beef, Turkey

Stuffed Meatloaf with a Bacon Blanket

It’s a beautifully Saturday here.  I’m loving this amazing weather.  This morning I went to get some groceries to do some cooking this weekend and then met up with a friend.  We grabbed a quick breakfast and went to a craft fair at our old high school.  It was a fall craft fair with so many things.  It made me feel optimistic that maybe the fall weather will stay past this weekend but I don’t think that’s the case after my Alexa read me the 10 day forecast.  Oh well! Today it feels a little like fall and I decided to make a comfort food for dinner.

I made a meatloaf with a bacon blanket.  Sounds like heaven right??  I never have been a fan of meatloaf, honestly.  It always seemed like an odd concept.  You mix together ground meat some other ingredients and form it into a loaf and bake it.  Doesn’t really sound super appealing.  However, over the years I’ve learned to tweak it and make it how I like it.  Now I don’t think of it as just a lump of baked meat.

I made the meatloaf today with a mixture of ground beef and ground turkey.  When I’m trying to keep it healthier I usually opt to go with all ground turkey.  I haven’t used ground beef in a while and decided I’d use that today.

Once I made the meatloaf I covered it up in a bacon “blanket”  if you will.  Just last week I tried the woven bacon for my BLTs so today I did the same thing on a larger scale.  It came out pretty well. I’m not sure I’ll ever make bacon any other way again.  I hope you enjoy this dish.  (Btw, can we change the name from meatloaf to something more appetizing?  I’m not sure what, but I’ll start brainstorming.  You do the same and report back. 🙂 )

Stuffed Meatloaf with a Bacon Blanket

MeatLoaf

Ingredients:
1.5 lbs lean ground turkey
1.5 lbs lean ground beef
3/4 cup panko bread crumbs, seasoned
2 eggs
10 oz mozzarella cheese
3 T Worcestershire
1 T Garlic Powder
1 T Onion Powder
2 t oregano
2 t parsley
1 small onion, finely chopped or grated
3 garlic cloves, minced or grated
1/2 cup tomato sauce, no salt
Sprinkle: Salt and Pepper

Bacon:
1 lb bacon

Glaze:
3/4 cup tomato sauce
2 T Worcestershire
2 T Dijon mustard
2 T honey
1 T ketchup

Directions: Mix all ingredients above for the glaze in a bowl and set aside.

Preheat oven to 375°.  Make 1 lb of bacon in the oven.  I made mine woven. Bake in oven for 20 minutes, it will be under cooked. If you just cook regular slices of bacon, watch the time because it may not take as long.  You want it to still be flexible when you remove it.

Add all above ingredients for the meatloaf  to a large bowl minus the mozzarella.  Mix it very well.  Form into 2 even loafs.  I do measure out the meat to make sure it’s as even as possible. You don’t have to do this but it’s just a good way to make sure the meat is evenly divided. Once you make the loafs remove the top section of the meat and add in 5 oz of mozzarella to each and then add the top back and reform the loaf.  Bake in the oven for 35 minutes.

Then remove meatloaf and add the glaze, recipe below.  Put back in oven for 10 minutes.

After remove from oven then top with the partially cooked woven bacon.  I just lay the bacon over the top. You can make more bacon and wrap the meatloaf fully.  However, remember the bottom of the bacon won’t crisp up and will remain soggy.  This is why I just lay the woven bacon on the top.  Then place back in the oven for 10 minutes.  Your meatloaf may take longer to cook. I made mine a little smaller  in width so they cooked quicker.  Remove from the oven and cut with a serrated knife to make sure the bacon stays in place.  Enjoy!

Note:   You may want to use 2 different pans to make the meatloaf.  Once it’s baked it will produce some fat so before you put back in the oven with the glaze and bacon I’d change to a new pan.  This is why I use disposable pans.  I may double the glaze next time. Also, if you bacon comes off when you cut the meatloaf just top on top of your slices.  One of my pieces the bacon came off and that’s what I did.  Tasted just as good.  This makes 2 meatloaf.  You can just add the bacon to 1 of them and freeze the other one just don’t add the bacon.

 

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Finished!
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Woven Bacon
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Baked loafs prior to glaze
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After adding the glaze

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Baked after glazed
Beef, Uncategorized

Beef and Broccoli (Better than Takeout)

Two recipes in one day!! No way? 🙂 Yes way!!  Tonight’s dinner was better than take out.  By that I mean healthier than traditional Chinese food.  It tastes very delicious but I won’t say it’s better than that greasy goodness that comes in those awesome white take out containers.  I just won’t! However, it’s still very good and healthier.  So put away that take out menu and keep reading for the recipe!

I love Chinese food and unfortunately once I get the craving for it it’s like I have to have it within 24 hours or I’ll go crazy.  Not really, well maybe a little! Beef and Broccoli is one of my favorite Chinese meals.  I always feel like it’s healthier than my other favorite dishes that are fried.  I’m not sure that is the case but I like to tell myself that.

With trying to be healthy and make healthier food choices I decided to make Beef and Broccoli tonight.  I had all the ingredients and felt like making something new.  Below is my recipe for it.  Like I’ve said before probably not an authentic take on it, but it’s my take on Beef and Broccoli.  Get your chop sticks ready!!

Beef and Broccoli

Ingredients:
1.5 lbs flat iron steak cut into strips or chunks
4 cups broccoli, steamed
3 garlic cloves, minced
1 small onion, diced
1/2 cup low sodium soy sauce
3 T cornstarch
2 T honey or brown sugar
1 T Sesame oil
1/2 T olive oil
1/4 cup & 2 T beef broth, no salt
2 T Scallions, sliced
2 t onion powder
2 t garlic powder
4 cup, cooked white rice

Directions: In a bowl whisk together 1/2 cup soy sauce, 2 T cornstarch, 2 T honey, 1 T Sesame oil, 2 T beef broth, minced garlic and onion and garlic powder.  Set aside till ready to use.  In another bowl whisk 1/4 cup beef broth and 1 T cornstarch then mix with the cut up beef.  Heat a wok or large saute pan on high heat. Add in the olive oil then add in the onion and cook for 2-3 minutes then add in the beef and cook about 5-6 minutes or until the meat is done to your liking.  Whisk the sauce up again to make sure the cornstarch didn’t stick to the bottom of the bowl.  Add half of the sauce into the the wok with the meat.  Mix well and constantly.  Cook for 1-2 minutes.  Next add in the steamed broccoli and the remaining sauce.  Again, mix well and constantly and cook about 2-3 minutes.  Serve immediately and with white rice and top with chopped scallions.

Note:  If you like ginger feel free to add ginger to the sauce either fresh or the spice.  I don’t care for ginger so I leave it out.  When cooking the broccoli I do steam it before hand to it’s tender when I finish the dish.  You will want to under steam the broccoli as it will be cooking a little in the wok as well.

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Beef, Complete Meal, Sides

Complete Skirt Steak Dinner!

Tonight I had my favorite meal of meat and potatoes. I have 4 separate recipes in this post.  The marinade for skirt steak, the Chimichurri sauce, a potato recipe and a mushroom dish. It is a complete steak dinner.

I had been wanting to make skirt steak and I decided since it still feels like Summer here in Chicago I’d do it today.  I made the marinade yesterday and had the meat marinating all night.  It’s a good habit to marinade certain meats.  Marinades add flavor to the meat, moisture and also some marinades help tenderize meats.  Unfortunately, skirt steak isn’t super tender which is why I marinaded it over night.

I went to the grocery store yesterday and had the butcher show me the skirt steak  and the piece he showed me was too thin.  I wanted to grill it and not have it turn into shoe leather.  He then showed me the premium skirt steak.  This piece of meat was HUGE!  I had him cut it in half and he offered to remove the excess fat and also tenderize it.  This was great!  I figured one less thing I had to do.  I paired the grilled skirt steak with a chimichurri sauce and a new potato dish and a deconstructed stuffed mushrooms.  Take -a look at my complete steak dinner recipe below.

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Skirt Steak Dinner with Chimichurri

Marinade:

Ingredients:

1 cup oil
1/4 cup low sodium soy sauce
2 T Worcestershire
2 T red wine vinegar
2 limes, juiced
6 garlic cloves, minced
1/2 T onion powder
1/2 T garlic powder
2 t chili powder
2 t paprika
2 t salt
2 t pepper

2 lbs skirt steak, trimmed

Directions: Whisk all ingredients in a large bowl.  Add in the meat and mix well. Put in the refrigerator for 4-24 hours.  Rotating the meat a few times. Once ready to cook, heat grill on high heat.  Let excess oil drip off and add to the grill. Cook 3-4 minutes on each side. Note: Cooking time will vary on the thickness of the beef. My skirt steak was pretty thin and I wanted to cook it on high heat and fast.  Once cooked, cover with foil and let rest 5 minutes.  When ready slice the skirt steak and top chimichurri suauce.  See recipe below.

Chimichurri Sauce

Ingredients:

1/2 C & 1T olive oil
2 bunches cilantro, stems removed
1 bunch flat leaf parsley, stems removed
3 garlic cloves
1 small red onion
2 limes. juiced
1 1/2 T red wine vinegar
1 t onion powder
1 t garlic powder
1/2 t Salt
1/2 t Pepper
Sprinkle: Red Pepper Flakes

Directions: Add all ingredients to a food processor.  Pulse several times until all is minced up.  Add more oil as needed. Once completed you can add to a mason jar or container and put in the refrigerator until ready to use.

Notes: If you have a lime that seems a little to firm it may not produce a lot of juice.  You can place in the microwave for about 10-15 seconds which will help get as much juice as possible. Also, watch the amount of garlic. It can become overpowering in the sauce.  If this happens you can add a small, I mean small amount of sugar. Like no more than a half of teaspoon.  This will help mellow out the flavor of the garlic.

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Sliced Potato Crisps:

Ingredients:
1 large baking potato, sliced 3mm thin
4 T butter
2 garlic cloves, minced
1/2 t parsley
1/2 t onion powder
1/2 t garlic powder
1/2 t salt

Directions: Preheat oven to 425°.  Rinse large potato and slice with a mandolin using 3mm setting.  Line a cookie sheet with foil, spray with cooking spray.  Line the cookie sheet with the sliced potatoes.  In a bowl melt the butter and add the garlic, parsley, onion and garlic powder.  Brush half the butter on the potatoes and place in oven for 15 minutes.  Remove the potatoes and brush with remaining butter mixture and put back in the oven for 5 minutes.  Remove from the oven sprinkle with salt and serve immediately.

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Deconstructed Stuffed Mushroom

Ingredients:
16 oz sliced mushrooms
2T butter
1T olive oil
2T cream cheese
2 garlic cloves, minced
1/2 cup breadcrumbs, Italian seasoned
1 t garlic powder
1 t onion powder
1/2 t salt
1/2 t pepper

Directions: Heat a medium sauce pan on high heat.  Add olive oil to pan and then the garlic and mushrooms. Cook until they start to soften about 4-5 minutes.  Add in the butter, spices, and the breadcrumbs and mix well. Finally add in the cream cheese till melted and then remove from heat and serve immediately.

Note: This is my exact recipe I use to make stuffed mushrooms only it’s not stuffing them it’s mixing it all together.  It taste just like the stuffed mushroom.  It may not be as pretty of fancy but it’s amazing.

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Beef, Tacos

Taco Tuesday!

Taco Tuesday is my favorite non-weekend day! I just love tacos.  Any kind of tacos, any toppings, any meat, any tortilla it fine. I would eat tacos every single day for every meal if I had a choice.  Unfortunately, I don’t do that. However, I do eat tacos probably more then the average person. I wonder how many tacos I’ve eaten over my life time.  Probably too many!

I’ve been trying to be healthy and lose weight so when I have that craving for tacos the best thing for me to do is make it at home. I then have complete control over what I put into the dish and I make it as guilt free as possible.

My favorite tacos, are steak! No question about it. Check out my steak street tacos recipe below.

Grilled Steak Tacos

Marinade:

2T-Soy Sauce

1/2- Cup Oil
2T- Red Wine Vinegar
4- Garlic Cloves, grated
3- bunches fresh cilantro, chopped
2 limes, juiced
1/2 T garlic powder
1/2 T onion powder
1/2 T paprika
1/2 T chili powder
Pinch:
Salt
Pepper

1lb- Flat Iron Steak

6 street taco tortilla, corn or flour

Directions: Whisk together all marinade ingredients then add in flat iron steak. Marinade for at least 2 hours, turning a few times.

Remove from marinade and let excess oil drip off. Grill the steak over medium heat until cooked to your liking. Cut steak into pieces.  Add the meat to heated tortillas and add your preferred toppings.  I use chopped onion, cilantro and queso fresco and sometimes sour cream or guacamole.

These will be your go to steak tacos recipe. It’s much healthier then take out and taste just as good.

Take a look at the pictures below.

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Traditional steak tacos. Street corn tortillas, cilantro, onion and queso fresco.
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This has avocado crema on the flour tortilla.
Beef

Grilling Saturday!

  • The weekend comes and goes so fast I always feel like I spend so much time cooking and meal prepping. So last night I decided to keep it super simple with some grilled flat iron steaks. I love steak and although I love cuts like ribeye and porterhouse I wanted to keep it a little healthier. I just started making flat iron steaks and I must say I love them. I make a super easy marinade and just throw on the grill! Check out below for the recipe! Super easy and delicious!

Grilled Flat Iron Steak

1-1.25 lb Flat Iron Steak

Marinade: 

1/2-3/4 Cup Olive Oil

2 T Soy Sauce

1 T Red Wine Vinegar

4 Garlic Cloves, grated

1 lime, juiced

1/2 T Garlic Powder

1/2 T Onion Powder

1/2 T Dried Parsley

2 t Salt

2 t Pepper

Mix all ingredients above for the marinade. Add the flat iron steak and marinade to a large zip lock bag. Massage the bag to incorporate the marinade. Or place in a flat dish and cover and put in the refrigerator for at least 2 hours and up to 8-12.  Massage the zip lock bag once during the time in the refrigerator or if in a bowl flip the steak once.

Grill on Medium High heat for 5 minutes on each side. (May need longer depending on the thickness.) Remove from heat and cover with foil at least 5 minutes to let rest! 

I served with corn on the cob and mashed potatoes. Also great tossed in a salad or for steak tacos.

For the steak tacos I add about 1/4 cup chopped cilantro and 1/2 T of chili powder to the marinade. It will come out perfect for tacos! 

#garlicandoliveoilveins

 

 

 

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Grating the garlic in the marinade!
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Flat Iron in the zip lock bag.
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On the Grill!
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Finished!