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Best-Ever Roast Beef

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A cracked pepper and parsley coating keeps this lean roast swimming in savory juices. 1 2 1/4-pound beef tenderloin, trimmed 2 1/2 teaspoons coarsely cracked black pepper 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh chives 1 teaspoon dried tarragon

Preparation Time: 10 minutes plus standing Cooking Time: 30 minutes Serves 8 1. Preheat oven to 425 F. Rub the cracked pepper evenly over surface of beef, pressing gently to help pepper adhere. 2. In a small bowl, combine parsley, chives, and tarragon. Mix well. Spread herb mixture evenly on a plate or a sheet of waxed paper. 3. Place beef on top of the herbs. Roll beef in herbs to coat completely, pressing gently to help herbs adhere. Loosely tie beef at 2-inch intervals with kitchen twine along its length. 4. Place the beef on a roasting rack in a large roasting pan. Roast beef until an instant-read meat thermometer inserted in center registers 145 F. for medium-rare, about 30 minutes, or until desired doneness. 5. Transfer beef to a carving board and let stand for 15 minutes, allowing the juices to redistribute throughout the meat. Remove string and carve into thin slices. Serve immediately.

Brazilian Stuffed Rib Roast


This elegant stuffed roast will dress up your summer cookout. 1 boneless beef rib roast (about 3 1/2 pounds), rolled and tied 2 carrots, diced 1/2 green bell pepper, diced 1/2 red bell pepper, diced 1 medium onion, diced 1 (1/2 inch-thick) slice smoked ham (about 3 ounces), diced 3 ounces provolone cheese, diced 2 cloves garlic, slivered 1 teaspoon salt 1/2 teaspoon pepper

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Preparation Time: 30 minutes Cooking Time: 1 hour Serves 6

1. Cut 4 "x"es through the roast from end to end with a long knife, making 4 lengthwise tunnels. 2. Combine carrots, bell peppers, onion, ham and cheese in a bowl. Insert one-fourth of vegetable mixture in each tunnel, working from both ends of the roast to evenly distribute ingredients. 3. Preheat grill. Cut tiny slits in the surface of the roast. Insert garlic in slits. Salt and pepper roast. 4. Grill roast on low heat or away from flame for 1 hour for medium-rare. Let rest for 10 minutes. Cut into thin slices.

Canadian Shepherd's Pie

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A piping hot, homemade beef and vegetable pie is the perfect way to end a busy workday. 1 package (13 ounces) frozen, thawed yellow turnips 1 cup reduced-sodium beef broth 2 cups mashed potatoes 2 tablespoons chopped fresh parsley 1/4 teaspoon black pepper 1 small yellow onion, chopped (about 1/2 cup) 1 clove garlic, minced 12 ounces lean ground beef 2 cans (10 3/4 ounces each) creamed yellow corn kernels 1 can (10 ounces) sliced carrots, drained Preparation Time: 30 minutes Cooking Time: 25 minutes Serves 6

1. Preheat oven to 350F. In a medium saucepan, combine turnips and broth. Cook over medium heat, stirring, until heated through, about 10 minutes. Remove from heat. Using a fork, mash turnip mixture until smooth. 2. In a medium bowl, combine turnip mixture, potatoes, parsley, and pepper. Mix well. 3. Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add onion and garlic to skillet. Cook, stirring frequently, until softened, about 5 minutes. Add beef. Cook, stirring, until browned, about 10 minutes. 4. Using a slotted spoon, place beef mixture in a medium baking dish. Pour corn over beef mixture. Place carrots evenly on top. Spread turnip mixture over carrots. Bake until top is golden and heated through, about 25 minutes. Serve immediately.

Chicken-Fried Steaks

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Treat your family to this western favoritethin slices of beef that are breaded and panfried until crispy. Serve with homemade mashed potatoes. 1 top round steak, 1 1/2 pounds 1/3 cup all-purpose flour 2 large eggs 1/4 cup milk 1/4 teaspoon mustard 1 1/2 cups bread crumbs 2 tablespoons butter or margarine 2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon black pepper Chopped fresh parsley for garnish

Preparation Time: 20 minutes Cooking Time: 10 minutes Serves 4 1. On a cutting board, using a sharp knife, slice meat against the grain into 1/2-inch-thick slices. Place steak slices on a sheet of plastic wrap. Cover with a second sheet and pound with a meat mallet or heavy pan until slightly flattened. 2. On a sheet of waxed paper, pour out flour. In a small shallow bowl, lightly beat eggs, milk, and mustard. On a second sheet of waxed paper, pour out bread crumbs. 3. Dip steak slices in flour, turning to coat both sides, then into egg, draining off excess. Drop in the bread crumbs, turning to coat thoroughly. 4. In a large nonstick skillet, heat butter and oil over medium-high heat until hot but not smoking. Cook steaks, turning once, until brown and crisp, about 4 minutes per side. Sprinkle steaks with salt and pepper. Garnish with parsley and serve.

Classic Beef Bourguignon

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Even your All-American eaters will say yes to beef stew with a French accent. Serve it with a loaf of French bread, of course. 1 pound beef tenderloin, trimmed and cut into cubes 1 tablespoon margarine 1 cup frozen, thawed pearl onions 1 medium carrot, thinly sliced (about 1 cup) 2 cups red wine or reduced-sodium beef broth 1 cup canned crushed tomatoes 2 tablespoons all-purpose flour 1 teaspoon dried thyme 2 slices cooked turkey bacon, crumbled 1 can (4 1/2 ounces) sliced mushrooms, drained 1/4 cup chopped green onions Preparation Time: 20 minutes Cooking Time: 35 minutes Serves 4

1. Spray a large nonstick skillet with vegetable cooking spray. Heat skillet over medium heat. Add beef to skillet. Cook, stirring, until browned, about 5 minutes. Place beef on a plate. Wipe out skillet. 2. In same skillet, melt margarine over medium heat. Add pearl onions and carrot. Cook, stirring, until vegetables are tender, about 5 minutes. Add beef, wine, tomatoes, flour, and thyme. 3. Cover; cook, stirring occasionally, until meat and vegetables are tender, about 20 minutes. 4. Add bacon, mushrooms, and green onions to skillet. Cook over medium heat, stirring frequently, until mixture thickens slightly, about 5 minutes. Serve immediately.

Crunchy Steak Fingers

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These nifty steak nuggets served with a zesty Italian-style dipping sauce are sure to get a thumbs-up from your family. 1 cup all-purpose flour 2 tablespoons grated Parmesan cheese 1 1/2 teaspoons dried basil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 round steaks (4 ounces each), trimmed and thinly sliced 2 egg whites, lightly beaten 1 cup Italian-seasoned tomato sauce Preparation Time: 10 minutes Cooking Time: 10 minutes Serves 4

1. Preheat oven to 400F. Line a baking sheet with aluminum foil. Spray foil with vegetable cooking spray. 2. In a small bowl, combine flour, Parmesan, basil, salt, and pepper. Mix well. 3. Dip steak in egg whites, allowing any excess to drip back into bowl. Dredge steak in flour mixture, turning to coat and patting so mixture adheres. Place on prepared baking sheet. Bake, turning occasionally, until golden, about 10 minutes. 4. Meanwhile, in a small saucepan, heat tomato sauce over low heat, stirring occasionally, until heated through. Place steak fingers on a serving plate. Serve immediately with sauce.

Easy Steak with Spinach

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A bed of tender fresh spinach nestles marinated steak strips in this 30-minute show-stopper. We like to toss in some halved cherry tomatoes for extra color. Meal Round-Out: All you need to make a complete dinner is to heat up some dinner rolls. 2 tablespoons olive oil 1 tablespoon red-wine vinegar 1/2 teaspoon dried oregano 3/4 teaspoon salt 1 1/2 pounds strip steak, sliced 1 pound fresh spinach, washed and drained Preparation Time: 20 minutes Cooking Time: 10 minutes Serves 4 to 6

1. Combine oil, red-wine vinegar, oregano and 1/4 teaspoon salt in a resealable plastic bag. Add steak and turn to coat. Refrigerate for 15 minutes. 2. Heat a large skillet over medium-high heat. Remove steak strips from bag and add to skillet. Cook, stirring, until no longer pink, about 5 minutes. Remove steak from skillet. 3. Add half the spinach to skillet. Stir to coat with pan juices. Sprinkle with remaining 1/2 teaspoon salt. Add remaining spinach; stir well. Cover; cook, stirring occasionally, for 2 minutes, or until spinach is wilted. Transfer spinach to large serving platter or divide among individual plates; top with steak strips.

Fast Marinated Flank Steak

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Because you leave the peel on the potatotes in the side dish, youll add important fiber to your diet.

Marinade 1/4 cup red-wine vinegar 2 teaspoons olive oil 2 teaspoons mustard 2 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon black pepper Steak and Potatoes one 1 1/4-pound beef flank steak 1 3/4 pounds red potatoes, quartered 2/3 cup low-fat milk 1 tablespoon butter or margarine 1 tablespoon minced fresh parsley 3/4 teaspoon salt 1/8 teaspoon ground black pepper

Preparation Time: 10 minutes plus marinating Cooking Time: 15 minutes Serves 4

1. Mix the marinade ingredients in a zip-top plastic bag. Add the steak, turn to coat and marinate 30 minutes. 2. Preheat the broiler. About half-way through the marinating time, place potatoes in a saucepan with water to cover. Bring to a boil; reduce to a simmer and cook 15 minutes or until tender. Drain the potatoes and return to the pan. Add the milk, butter, parsley, salt and pepper and mash roughly. 3. Pour the marinade into a small saucepan. Place the steak on a broiler pan and broil 4 inches from the heat, 6 minutes per side for medium-rare. Let the steak stand for 5 minutes, then thinly slice on an angle. Boil the marinade for 12 minutes, then spoon over the steak and potatoes. Serve with green beans.

Ginger-Garlic Beef

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This colorful dish contrasts the textures of tender marinated beef with crunchy water chestnuts. It tastes superb, too! 1/4 cup soy sauce 2 tablespoons sherry 1-inch piece gingerroot, peeled, cut into thin strips 1 pound beef tenderloin, cut into thin strips 2 carrots 1 red and 1 green bell pepper 4 ounces green beans 1 can (8 ounces) water chestnuts, drained 3 tomatoes 2 cloves garlic, minced 2 teaspoons cornstarch 4 tablespoons vegetable oil, divided Preparation Time: 20 minutes Cooking Time: 10 minutes Serves 4

1. Mix together the soy sauce and sherry in a shallow bowl. Stir the ginger and beef strips into soy sauce mixture until well coated. Cover and set aside. 2. Meanwhile, peel and slice the carrots at an angle. Halve and deseed the peppers and chop into chunks. Trim and halve the green beans and water chestnuts. Coarsely chop the tomatoes. 3. Using a slotted spoon, lift the beef from marinade and set aside. Blend cornstarch into marinade. Heat 2 tablespoons oil in a wok until almost smoking. Add the garlic, beans, carrots and peppers. Stir-fry for 6 minutes; transfer to a plate and keep warm. 4. Heat the remaining oil in the wok. Stir-fry the beef for 2 minutes. Return the vegetables to the wok along with the chestnuts, tomatoes and marinade. Simmer for 1 minute, or until the marinade thickens.

Honey-Orange Steaks

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A sweet, citrusy sauce is the perfect topper for these tender, grilled steaks. And remember, if the weathers not cooperating for grilling, the broiler is a great alternative. 1 teaspoon grated orange peel 1/4 cup orange juice 1/4 cup honey 1/4 cup orange marmalade 2 tablespoons fresh lemon juice 1 teaspoon yellow mustard 1 teaspoon Worcestershire sauce 2 cloves garlic, minced 1/4 teaspoon freshly ground black pepper 4 sirloin steaks (3 ounces each), trimmed 2 navel oranges, sliced Preparation Time: 20 minutes Cooking Time: 10 minutes Serves 4

1. To prepare sauce, in a small saucepan, combine orange peel, orange juice, honey, marmalade, lemon juice, mustard, Worcestershire sauce, garlic and pepper. Mix well. Bring to a boil over high heat. Reduce heat to medium-low and simmer until sauce thickens, about 15 minutes. 2. Meanwhile, heat a charcoal grill until coals form white ash, or preheat a broiler or gas grill to medium. 3. Brush both sides of steaks with some sauce. Place steaks on grill rack. Grill 4 inches from heat, turning once and brushing with remaining sauce, until cooked through, about 10 minutes for medium. 4. Add orange slices to grill during the last 5 minutes of cooking. Grill, turning once, until lightly browned. Place steaks on individual serving plates. Serve immediately with orange slices.

Italian-Stuffed Bell Peppers

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A savory beef and rice filling, baked in tender bell peppers, makes a welcome supper dish for the whole family. 6 medium green or red bell peppers 2 tablespoons olive oil 1 small yellow onion, chopped 1 clove garlic, minced 1 pound ground beef 1 cup cooked white rice 1 plum tomato, chopped 1/2 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup grated Parmesan cheese

Preparation Time: 25 minutes Cooking Time: 25 minutes Serves 6 1. Preheat oven to 350F. Spray a large baking dish with vegetable cooking spray. 2. Cut tops off bell peppers; remove core and seeds from the top to avoid tearing peppers. Bring a large pot of water to a boil. Add peppers; boil until tender, about 5 minutes. Drain; set aside. 3. Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion and garlic; saut until tender, about 3 minutes. Add beef, rice, tomato, Italian seasoning, salt and pepper to skillet; cook, stirring occasionally, until beef is browned and crumbly, about 10 minutes. 4. Using a tablespoon, fill peppers with beef and rice mixture. Place peppers in prepared baking dish; sprinkle Parmesan evenly over top. 5. Bake stuffed peppers until heated through, about 25 minutes. Serve immediately.

Linguine with Peppery Beef Strips

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Fix the steak and veggies in the time it takes to cook the pasta, then just toss them together and dish it out! Meal Round-Out: Serve crudites (carrot, bell pepper and celery sticks) with a low-fat dip before the main course, then slice a loaf of crusty bread to serve with the pasta. 8 ounces linguine 1 pound lean beef steak 1/2 cup thinly sliced green onions 3 tablespoons olive oil 2 cloves garlic, minced 2 teaspoons coarsely ground pepper, or more or less to taste 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 tablespoon cornstarch 1 cup beef broth 1 cup thinly sliced carrots Preparation Time: 15 minutes Cooking Time: 10 minutes Serves 6

1. Cook pasta according to package directions. 2. Meanwhile, slice steak into 1/4-inch- thick slices. Mix green onions, olive oil, garlic, pepper, oregano and basil in a shallow dish. Add steak; toss to coat. Dissolve cornstarch in broth. 3. Heat a large skillet over medium-high heat. Add steak; stir-fry 3 minutes. Remove steak. Stir broth mixture into skillet. Boil, stirring continually, for about 1 minute. Return steak to skillet. Add carrots; cook for 5 minutes. 4. Drain pasta and add to skillet; toss with steak and vegetables. Serve immediately.

Macaroni-Stuffed Tomatoes

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To make a satisfying meal, serve this dish with hot and crusty garlic bread or Italian-flavored breadsticks, and a tossed green salad.

For the Tomatoes 6 medium tomatoes 6 ounces elbow macaroni 6 ounces lean ground beef 1/2 cup shredded part-skim mozzarella cheese 1/2 cup part-skim ricotta cheese 1/4 cup chopped fresh parsley For the Sauce 2 cups tomato sauce 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 1/8 teaspoon crushed red pepper flakes For the Topping 2 teaspoons grated Parmesan cheese Preparing the Tomatoes 1. To hollow out tomatoes, slice off the stem end of each tomato. Using a spoon, remove seeds and core. Preheat oven to 375F. Cook elbow macaroni according to package directions, but do not add salt. Drain in a colander. 2. While pasta is cooking, prepare beef. In a large nonstick skillet, cook beef over medium heat, stirring, until browned, about 5 minutes. Drain beef in a colander. 3. In a large bowl, combine macaroni, beef, mozzarella, ricotta and parsley. Mix well. Making the Sauce 1. In a small bowl, combine tomato sauce, oregano, basil, garlic powder, black pepper and red pepper flakes. Mix well. Add tomato sauce to pasta mixture. Mix well. Filling and Baking the Tomatoes 1. Spoon pasta mixture evenly into each tomato. Top with Parmesan cheese. Place tomatoes into a casserole dish. Cover with foil. 2. Bake until heated through, 3035 minutes. Serve immediately. Preparation Time: 40 minutes Cooking Time: 30-35 minutes Serves 6

Meatball-Potato Pie

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Hidden beneath layers of fluffy mashed potatoes and baked in a zucchini crust are savory meatballs - what a tasty surprise! 2 medium zucchini, grated (about 2 cups) 1 teaspoon olive oil 1/2 pound lean ground beef 1/4 cup bread crumbs 2 large eggs, divided 1/4 cup chopped yellow onion 1 clove garlic, minced 2 tablespoons chopped fresh parsley 1 teaspoon Dijon-style mustard 2 cups mashed potatoes 1 1/2 cups skim milk 1/2 teaspoon dried thyme 1/4 teaspoon black pepper 2 tablespoons grated Parmesan cheese Preparation Time: 20 minutes Cooking Time: 55 to 60 minutes Serves 8

1. Preheat oven to 425F. Press zucchini into a 9-inch pie pan,building up the sides to form a crust. Drizzle with oil. Bake until golden, about 25 minutes. 2. Meanwhile, bring a large pot of water to a boil. In a medium bowl, combine beef, bread crumbs, 1 egg, onion, garlic, parsley, and mustard. Mix well. 3. Shape beef mixture into 1 1/2- inch balls; drop into boiling water and simmer over low heat, about 10 to 12 minutes. Drain; arrange meatballs in crust. 4. In a large bowl, combine mashed potatoes, milk, remaining egg, thyme, and pepper. Mix well. 5. Spread potato mixture over meatballs; smooth top. Sprinkle with Parmesan. Bake until golden brown and heated through, about 20 to 25 minutes.

One-Dish Macaroni

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A trio of cheeses and a beef and vegetable combo offer a new way to serve macaroni and cheese. 2 8 1 1 1 1 1 4 1 tablespoons olive oil, divided ounces ground beef 1/2 cups (6 ounces) elbow macaroni small onion, chopped small green bell pepper, chopped jar (16 ounces) spaghetti sauce cup ricotta cheese ounces sliced provolone cheese cup shredded mozzarella cheese

Preparation Time: 20 minutes Cooking Time: 30 minutes Serves 4 1. Preheat oven to 350F. Grease a medium ovenproof baking dish. 2. In a large skillet, heat 1 tablespoon oil over medium heat. Add beef; saut until browned, about 5 minutes. Transfer to a bowl. 3. Cook pasta according to package directions. Meanwhile, heat remaining oil over medium heat. Add onion and bell pepper; saut until tender, about 5 minutes. Add beef and sauce; stir. Cover; simmer for 5 minutes longer. 4. Rinse pasta; drain. Place half of pasta in prepared dish; add half of beef mixture. Spoon 1/2 cup ricotta over beef; top with half of provolone. Repeat layers. Cover; bake for 25 minutes. Uncover; sprinkle mozzarella on top. Bake for 5 minutes longer.

Pan-Blackened Steak

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New Orleans chefs lay claim to the technique of searing spice-crusted meats until blackened on the outside and juicy inside. 2 pounds sirloin, porterhouse, or flank steak, about 1 1/2 inches thick 1/4 cup (1/2 stick) butter 1 tablespoon minced garlic 2 teaspoons seasoning salt 1 teaspoon coarsely ground black pepper 1 teaspoon dry mustard 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon dried thyme, crumbled 1/4 teaspoon crushed red pepper flakes Preparation Time: 15 minutes Cooking Time: 10 minutes Serves 6

1. Place steak in a shallow glass dish. In a small saucepan, melt butter over medium heat. Pour over steak, turning to coat. 2. In a small bowl, combine the garlic, seasoning salt, black pepper, mustard, onion powder, paprika, thyme and red pepper flakes; mix well. Rub spice mixture evenly over both sides of steak. 3. Heat a large heavy skillet over medium-high heat for 2 minutes. Add the steak and any remaining butter; cook, turning once, until steak is blackened, about 10 minutes for medium, or to desired doneness. Serve immediately.

Sizzling Beef Stir-Fry

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Flavored with ginger, this robust stir-fry is quick, easy, and economical. Serve it for dinner tonight! 2 teaspoons canola oil 1 pound lean round steak, trimmed and cut into thin strips 3 large carrots, cut into thin strips (about 3 cups) 1/4 cup thinly sliced green onions 1 clove garlic, minced 1 teaspoon grated fresh ginger 1/4 cup reduced-sodium beef broth 2 tablespoons reduced-sodium soy sauce 1 tablespoon red wine vinegar 1 tablespoon honey 1 teaspoon sesame oil Preparation Time: 15 minutes Cooking Time: 15 minutes Serves 4

1. In a large nonstick skillet or wok, heat canola oil over medium-high heat until hot but not smoking. Add steak; stir-fry until browned, about 5 minutes. Place steak on a plate and cover with foil to keep warm. 2. In same skillet, cook carrots and green onions for 5 minutes. Add garlic and ginger; stirfry for 3 minutes. 3. Stir in broth, soy sauce, vinegar, honey, and sesame oil. Bring vegetable mixture to a boil; cook, stirring, for 2 minutes. Return steak to skillet. Cook 1 minute longer. Place on a serving platter. Serve immediately.

Sliced Beef and Mashed Potato Pie

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Leftover heaven! Leftover mashed potatoes, roast beef AND beef gravy are used in this hearty version of shepherds pie. The Basic Mashed Potatoes (or the garlic-herb variation) from Mashed Potatoes and More would be perfect here. And if you dont have leftover gravy, theres no reason you cant use the canned kind. 1 1/2 pounds roast beef, sliced thin and cut into 1-inch pieces (4 cups) 2 1/2 cups beef gravy 1 package (10 ounces) frozen French-cut green beans, thawed About 5 cups mashed potatoes

Preparation Time: 5 minutes Baking Time: 30 minutes Serves 6 1. Preheat the oven to 350F. In a 10-inch shallow baking dish, mix the beef and gravy. Spread evenly. 2. Pat dry the green beans. Spoon over the beef. Cover with potatoes. Bake for 30 minutes or until hot.

Spaghetti Bolognese

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This quick pasta is full of big flavors all year 'round thanks to our combo of canned tomatoes and tomato sauce. 1 pound ground chuck 1 medium onion, chopped 1 (15-ounce) can chopped tomatoes 1 (8-ounce) can tomato sauce 4 bay leaves 1 1/2 teaspoons Italian seasoning 1 1/2 teaspoons Worcestershire sauce 8 ounces thin spaghetti 1/4 cup grated Parmesan cheese Preparation Time: 10 minutes Cooking Time: 20 minutes Serves 4

1. Heat a large skillet over medium heat; add ground chuck and onion. Cook until browned and crumbly, about 5 minutes; drain. Stir in undrained tomatoes and tomato sauce. 2. Add bay leaves, Italian seasoning and Worcestershire sauce to skillet; cover. Simmer, stirring occasionally, until slightly thickened, about 15 minutes. Discard bay leaves. 3. While sauce is simmering, cook spaghetti according to package directions. Spoon sauce over hot spaghetti. Sprinkle with Parmesan.

Steak with Fruit Salsa

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Fresh pineapple salsa is the ideal flavor counterpoint for grilled steak. For extra punch, sprinkle with chopped cilantro. 4 rib-eye or sirloin strip steaks, about 1 1/4 inches thick (6 ounces each) 4 large green onions, chopped 4 cloves garlic, chopped 1 cup unsweetened pineapple juice 2 tablespoons soy sauce For the Pineapple Salsa 1/2 medium pineapple, peeled, cored and finely chopped 1 small red bell pepper, finely chopped 4 large green onions, chopped 1 teaspoon soy sauce

Preparation Time: 20 minutes Cooking Time: 15 minutes Serves 4

1. Preheat grill to medium-hot or preheat broiler. 2. Place steaks in a single layer in a shallow glass dish. In a blender, combine green onions, garlic, pineapple juice and soy sauce. Blend until almost smooth, 30 seconds. Pour mixture over steaks; let stand at room temperature for 10 minutes, turning once. Transfer steaks to a plate. 3. Pour marinade remaining in dish into a saucepan; bring to a boil. Boil for 1 full minute; remove pan from heat. 4. Set grill rack or broiler pan 4 to 5 inches from heat; brush with oil. Grill or broil steaks for 6 minutes; baste with marinade and turn, using tongs. Baste and grill or broil for 6 minutes longer for medium doneness. 5. Meanwhile, for the pineapple salsa, in a large bowl, combine pineapple, bell pepper and green onions; stir to mix well. Stir in soy sauce. Spoon pineapple salsa over steaks and serve.

Strip Steaks with Chive-Butter Sauce

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This recipe is done in a wink because you make the buttery sauce while the steaks are grilling. 4 strip steaks or shell steaks (about 8 ounces each) 2 cups beef broth 4 green onions, chopped 1/4 teaspoon dried thyme 1/4 teaspoon dried sage 1/4 teaspoon dried basil 4 tablespoons butter 1/4 cup all-purpose flour 2 tablespoons chopped fresh chives 1 tablespoon lemon juice 1 teaspoon dried tarragon 1/2 teaspoon salt Preparation Time: 5 minutes Grilling Time: 20 minutes Serves 4

1. Preheat grill or broiler. Grill or broil steaks, turning once, for 20 minutes for medium-rare. 2. Meanwhile, combine broth, green onions, thyme, sage and basil in a small saucepan. Bring to a boil; reduce heat. Simmer for about 15 minutes. Strain and reserve broth. 3. Melt butter in a medium saucepan over medium heat. Add flour. Cook, stirring constantly, until golden, about 2 minutes. Stir in reserved broth. Cook, stirring constantly, until thickened. Add chives, lemon juice, tarragon and salt; mix well. Divide sauce among small bowls; serve alongside steak.

T-Bone Steak Dinner

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A juicy steak and a fluffy baked potato make a hearty dinner. Heres how to make this allAmerican duo part of a healthy diet. 4 medium russet potatoes 3/4 cup plain nonfat yogurt 2 tablespoons chopped fresh parsley 2 tablespoons snipped fresh chives, divided 1/4 teaspoon salt 1 T-bone steak (1 3/4 pounds), 1 1/2 inches thick 3/4 teaspoon black pepper 1/2 cup chopped shallot or green onion 1 cup red wine or reduced-sodium beef broth 1 tablespoon balsamic vinegar (optional) Preparation Time: 10 minutes plus standing Cooking Time: 1 hour Serves 4

1. Preheat oven to 400 F. Scrub potatoes well and pat dry. Pierce several times with a fork. Bake until tender, about 1 hour. In a small bowl, combine the yogurt, parsley, 1 1/2 tablespoons of chives, and salt. Mix well. Set aside. 2. After potatoes have baked for about 30 minutes, spray a large skillet with vegetable cooking spray; heat over medium-high heat. Rub steak with pepper. Add to skillet; cook until browned, about 8 minutes per side for medium-rare. Place on a carving board; keep warm. 3. Reduce heat to low. Wipe fat from skillet with paper towels. Add shallot to skillet; cook for 1 minute. Add wine and vinegar. Boil until slightly reduced, about 8 minutes. Remove pan from heat. 4. Remove steak from bone and thinly slice. Drizzle with sauce. Open potatoes; top with yogurt mixture and sprinkle with remaining chives. Serve immediately.

Tangy Orange Beef

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A wonderful mix of flavors, colors, and textures awaits - try this easy, elegant stir-fry any day of the week! 3 tablespoons cornstarch 2 tablespoons granulated sugar 1 tablespoon grated lemon peel 12 ounces lean boneless sirloin steak, trimmed and cut into thin strips 1 tablespoon canola oil 1/2 cup sliced orange peel 1 teaspoon ground ginger 1/8 teaspoon black pepper 1/4 cup rice vinegar 3 tablespoons orange juice 1 1/2 cups string beans 1 1/2 cups snow peas, trimmed Preparation Time: 20 minutes Cooking Time: 10 minutes Serves 4

1. In a large bowl, combine cornstarch, sugar, and lemon peel. Mix well. Add steak and toss to coat. 2. In a large nonstick skillet or wok, heat oil over medium-high heat. Add orange peel slices and ginger. Cook, stirring constantly, for 1 minute. Place orange peel slices on a plate. Set aside. 3. Add steak to skillet. Cook, stirring frequently, until browned, about 3 minutes. Sprinkle orange peel slices and pepper over steak. Cook, stirring, for 1 minute. 4. Add vinegar and orange juice; cook, stirring, until liquid has evaporated, about 2 minutes. Add string beans and snow peas; cook, stirring, until crisp-tender, about 2 minutes. Place beef mixture on a serving platter. Serve immediately.

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