Nonstick spray coating
2 4-ounce beef tenderloin steaks, cut 1/2 inch thick and trimmed of separable fat
2 tablespoons dry sherry
1/8 teaspoon salt
1/8 teaspoon cracked pepper
Dash dried tarragon, crushed
Fresh chives or parsley sprigs
Spray a cold 8-inch skillet with nonstick spray coating. Heat skillet over medium-high heat. Add steaks and cook for 2 to 3 minutes on each side or until steaks are to desired doneness (160 degrees F for medium). Transfer steaks to a serving platter.
For sauce, carefully add sherry to the skillet. Then add salt, pepper, and tarragon. Cook and stir for 1 minute. To serve, pour sauce over steaks and sprinkle with snipped chives or parsley. Makes 2 servings.
2 12- to 14-oz. beef top loin steaks, 1-inch thick
2 Tbsp. prepared horseradish
1 Tbsp. Dijon-style mustard
2 tsp. snipped fresh Italian flat-leaf parsley
1 tsp. snipped fresh thyme
Broiled Cherry Tomatoes (optional)
Broiled sweet pepper strips (optional)
Herbed mayonnaise (optional)
Preheat broiler; season steaks with salt and pepper. Place on unheated rack of pan. Broil 4 inches from heat 7 minutes. Meanwhile, combine horseradish, mustard, parsley, and thyme.
Turn steaks. Broil 8 to 9 minutes more for medium. The last 1 minute of broiling, spread with horseradish mixture. Serve with tomatoes, peppers, and herbed mayonnaise. Makes 4 servings.
Servings: 4 servings
1 head Boston lettuce
2 teaspoons vegetable oil
2 cloves garlic, chopped
2 teaspoons minced ginger
2-1/2 cups frozen bell pepper blend (such as Birds Eye Pepper Stir Fry)
1 pound extra-lean beef
1/4 cup stir-fry sauce
Remove 12 small bowl-shaped leaves from head of lettuce; rinse and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Cook garlic and ginger for 30 seconds. Stir in peppers and cook for 2 minutes. Add beef and cook for 5 minutes. Drain off any accumulated fat in the pan.
Stir in stir-fry sauce and cook for 1 minute or until thickened. Spoon about 1/4 cup beef mixture into each lettuce cup and serve.
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 tsp. snipped fresh thyme
1/4 tsp. cracked black pepper
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium yellow summer squash, cut lengthwise into 1/4- to 1/2-inch thick slices
2 to 4 oz. blue cheese, cut in wedges
Arugula or lettuce
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)
For the dressing, in a screw-top jar combine olive oil, vinegar, thyme, and pepper. Cover and shake well. Set aside.
In a large bowl combine ground beef, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Shape ground beef into four 3/4-inch-thick patties. Brush squash slices with some of the dressing mixture. Set remaining dressing aside.
For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until meat is done (160 degrees F), turning once halfway through grilling. Place squash slices along side beef patties. Cook over medium coals for 7 to 10 minutes or until tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)
To serve transfer cooked beef patties to plates. Drizzle with remaining dressing. Top burgers with arugula, squash, blue cheese, tomato, red onion, and pickle slices.
Makes: 4 servings
2 to 3 teaspoons steak seasoning blend or cracked black pepper
4 beef tenderloin steaks or 2 beef top loin steaks, cut 1 inch thick (about 1 pound)
2 tablespoons butter
1 tablespoon olive oil or butter
2 4-ounce packages sliced **cremini, shiitaki, or portobello mushrooms or one 8-ounce package sliced button mushrooms (3 cups)
1 large leek, thinly sliced
1/2 teaspoon dried thyme or oregano, crushed
1 5 1/2- to 6-ounce can tomato juice
Use your fingers to press the steak seasoning onto both sides of the steaks. If using top loin steaks, cut each steak in half crosswise. In a large skillet, cook steaks in hot butter over medium heat to desired doneness, turning once. For tenderloin steaks, allow 10 to 13 minutes for medium-rare (145 degrees F) to medium (160 degrees F). For top loin steaks, allow 12 to 15 minutes for medium-rare to medium. Transfer steaks to a warm serving platter; reserving the drippings in the skillet. Keep warm.
Add oil to drippings in skillet. Add mushrooms, leek and thyme. Cook and stir for 2 minutes. Stir in tomato juice. Bring to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes more or till leek is tender. Spoon mushroom mixture over the meat. Makes 4 servings.
Servings: 4 to 6
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 large garlic clove
1/2 teaspoon thyme leaves
1 2 1/2-pound flank steak
Salt and freshly ground pepper
In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.
Heat a grill pan. Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.
2 teaspoons ancho chile powder
1 1/2 teaspoons ground cumin
1 teaspoon hot paprika
1 teaspoon garlic powder
Kosher salt and freshly ground pepper
2 T-bone steaks (3 1/4 pounds total), cut 1 inch thick, at room temperature
Light a grill. In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 tablespoon of salt and 1 teaspoon of pepper. Season the steaks with the spice rub. Grill over moderate heat for 8 minutes per side for medium-rare; transfer to a work surface and let rest for 5 minutes before serving.
Servings: 6 to 8
1/4 cup hazelnuts
1/2 cup minced flat-leaf parsley
1/4 cup snipped chives
2 teaspoons minced tarragon
1 teaspoon minced chervil
2 oil-packed anchovy fillets, minced
2 teaspoons chopped rinsed capers
1 medium shallot, minced
2 tablespoons sherry vinegar
3/4 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
2 1-pound trimmed hanger steaks
Preheat the oven to 375 degrees. Toast the hazelnuts in a pie plate for 12 minutes, or until the skins are blistered. Transfer the nuts to a kitchen towel; let cool slightly, then rub off the skins. Finely chop the nuts and transfer them to a bowl. Add the parsley, chives, tarragon, chervil, anchovies, capers and shallot. Stir in the vinegar and the 3/4 cup of oil and season with salt and pepper.
Light a grill or preheat a grill pan. Brush the steaks with oil and season generously with salt and pepper. Grill over moderately high heat, turning occasionally, about 12 minutes for medium-rare meat. Let rest for 5 minutes. Slice the meat across the grain and serve with the salsa.
Servings: 4 servings
12 ounces asparagus
2 teaspoons olive oil
1 pound lean beef sirloin or tenderloin, trimmed of fat and very thinly sliced
1 small carrot, peeled and shredded
Freshly ground pepper
1 teaspoon dried herbes de Provence, crushed
1/2 cup marsala
1/4 teaspoon grated lemon peel
Snap off and discard fibrous stem ends of asparagus. Bias-cut asparagus into 2-inch pieces; rinse and drain well.
Heat oil over medium-high heat in a large nonstick skillet. Cook and stir beef, carrot, salt, and pepper in hot oil for 3 minutes. Add asparagus and herbes de Provence; cook and stir 2 minutes more. Add marsala and lemon peel; reduce heat.
Cook, uncovered, 3 to 5 minutes more or until beef is cooked through and asparagus is crisp-tender.
Chef Meg’s Wilted Lemon Lettuce and Beef Bruschetta
This recipe may look hard but it is so easy. It’s a little different from what you might be used to eating (cook lettuce? Anchovy paste?) It is so yummy–you’ll just have to trust me!
1/2 loaf (5 ounces) multigrain or whole wheat baguette bread, toasted and cut into 1 inch slices
2 tablespoons walnuts, toasted and chopped
6 ounces beef tenderloin or roast beef sliced thin
1 tablespoon olive oil
1 teaspoon anchovy paste (optional but included in nutritional info)
4 ounces frisee lettuce
1 lemon, zested and juiced
Place the bread on a sheet pan or cutting board. Top each slice with 1/2 ounce of sliced meat.
Heat a large saute pan over moderate heat. Add the oil to the pan. Once warm, add the anchovy paste to hot oil. Stir to combine. Toss in lettuce to wilt, and saute for 1 minute. Remove from heat and add the lemon juice and zest. Using tongs or a fork, top each bruschetta with the wilted lettuce. Garnish with chopped walnuts.
Serve warm. Makes 12 servings.
Number of Servings: 12
Amount Per Serving:
Total Fat: 3.6g
Total Carbs: 1.5g
Dietary Fiber: 0.9mg