Category Archives: Beef

Become a Grilling Hero

Football season is a great opportunity to fire up the grill, celebrate with family and friends and watch one of America’s favorite sports. Check out these grill-side chat videos by Craig Morris from the USDA Agriculture Marketing Service(USDA-AMS) for some great tips on how you can use USDA grade shields to select the best quality meat for your tailgating gatherings.

 

“What’s Your Beef?”

“Poultry 101”

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The F Word Challenge: NY Steak

The F Word Challenge: NY Steak with a Smokey BBQ Sauce, Sautéed Mushroom Medley and Duck Fat Fried Fingerling Potatoes #TheFWordFox

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Delmonico Steaks

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First run in 1867, it is the oldest of the Triple Crown of Thoroughbred Racing, making it the longest continuously run race in North America, predating the Kent9428330.jpgucky Derby by eight years and the Preakness by six years. The Belmont Stakes is held every June at Belmont Park in Elmont, New York, just outside of New York City. The race, nicknamed The Test of the Champion and The Run for the Carnations, is the third and final leg of the Triple Crown and is held five weeks after the Kentucky Derby and three weeks after the Preakness Stakes, on a Saturday between June 5 and June 11.

And like most spectator sports, horse racing, at the Belmont Stakes and the Triple Crown are all about traditions, food and drinks. The Kentucky Derby is famous for it’s Mint Julep and Hot Browns Bibb Salads, while the Preakness Stakes is known for its Maryland Crab Cakes and Black Eyed Susans.

There are so many iconic food associated with New York City. And what comes to mind for me is a nice juicy steak, like the ones served at the legendary Delmonico’s Restaurant. Delmonico’s opened in Manhattan’s financial district in 1837 and it broke new ground in the American dining industry. It was the first establishment to go by the French term, “restaurant,” and the firsts did not end there.

del.jpegDelmonico’s was ahead of its time, allowing female patrons to dine without the accompaniment of a male escort. It was the first restaurant to have a printed menu, offer a separate wine list, use tablecloths and also the first to have diners sit at private tables.

With that being said, no other dish, but the Delmonico Steak would be the prefect meal serve to your guest on race day, with the accompaniment of side dishes like Dauphinoise Potatoes and Creamed Spinach or Green Beans .

Serves 6

Ingredients:
Six 20-ounce boneless prime rib-eye steaks, at room temperature
Sea salt, to taste
Coarsely ground black pepper, to taste
1/3 cup extra-virgin olive oil

For the Herb Butter:
3 fresh bay leaves
1 Tablespoon fresh thyme leaves
2 tablespoons sea salt
1 pound (4 sticks) unsalted butter, at room temperature

Directions:
For the Herb Butter:
Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery.

Place the butter in a mixing bowl. Add the powdered mixture and, using a hand-held electric mixer, blend well.

Scrape the butter mixture onto the center of a sheet of plastic film. Pull the film up and over the soft butter and, using your hands, form the butter into a roll about 1 3/4 inches in diameter. Wrap tightly and refrigerate for up to 1 week, or wrap in freezer wrap, label, date, and freeze for up to 3 months.When ready to serve, unwrap the herb flavored butter and, using a sharp knife, cut crosswise into 1/2-inch-thick slices, allowing one slice per steak.

For the Steaks:
Clean, oil, and preheat the grill.Wipe excess moisture from the exterior of the steaks using a paper towel. Season one side with salt and pepper.

Place the steaks on the hot grill, seasoned side down. Grill for 3 minutes. Season the top side and, using tongs, turn the steaks and grill for 3 minutes to just sear the exterior.

Remove the steaks from the grill and, using a pastry brush, lightly coat both sides of each steak with olive oil.

Return the steaks to the grill and cook, turning occasionally, until the exterior is nicely charred and the interior has reached the desired degree of doneness on an instant-read thermometer.

Remove from the grill and let rest for 5 minutes before serving with a generous pat of Herb Butter.

Cook’s Notes:
Alternatively, you can also cook the steaks by pan searing.Sprinkle each steak with the pepper and salt; then rub each steak with a small amount of olive oil.

Pre-heat a cast-iron skillet over high heat; then place each steak in the skillet. Uncovered, sear on one side of the steak for 5 minutes then turn the steak over and sear the other side for 3 minutes.Reduce the heat and cook for an additional 8 to 10 minutes or until the internal temperature is 145 º F for medium doneness.

Serve each steak topped with slice of the chilled herb butter.
– – IMPORTANT FOOD SAFETY REMINDER – –
It is recommend to use an instant-read thermometer to check the doneness. Rare steak will have an internal temperature of 120 º to 125 ºF; medium-rare to medium should read 130 º to 150 º F. This should take somewhere near twenty minutes, depending upon the thickness of the meat and the heat. Above 150 º F, a steak is considered well-done, which is not a desirable temperature for a really good steak! A steak should sit for five minutes or so before cutting, so remember that it will continue to cook as it sits when you gauge the internal temperature.

Cooking temperatures and times and may vary for your oven, broiler stove top or grill.

TODAY.com Parenting Team FC Contributor

Milanesa a la Napolitana

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The milanesa is a dish common in Latin American countries where generic types of breaded meat fillet preparations are known as a milanesa.

As with much of Argentine cuisine and culture, the roots of the Argentine milanesa are traced back to Italy. The milanesa was brought to the Southern Cone of South America by Italian immigrantspict--political-map-southern-cone-southern-cone-political-map.png during the mass emigration called the Italian diaspora between 1860-1920s. Its name probably reflects an original Milanese preparation, cotoletta alla Milanese, a thin steak or veal chop, dipped in breadcrumbs and friedwhich is similar to the Austrian Wiener Schnitzel.

Generally, a milanesa consists of a thin slice of beef, chicken, veal, or sometimes pork, and even eggplants or soy. In its most basic form, the Argentine milanesa is a simply breaded, thin slice of prime beef from the peceto(round roast cut) or the nalga (eye of round). When selecting your steaks, make sure to look for steaks with little fat and no sinew, which makes the milanesa curl up as you cook it.Ask your local butcher to thinly cut the meat for your milanesas to about 1/4-inch. Once you get them home, soak them in the fridge for an hour or so in a mixture of beaten egg, a splash of milk, a sprinkle of salt, and some finely chopped parsley and garlic. Add a touch of oregano or dried chilies if you crave a spicy taste. When you are ready to cook, dip cutlets in the breadcrumbs (or occasionally flour). I personally like to use Japanese Panko breadcrumbs. You can use whatever yo unlike, as long the breadcrumbs are dry.

Traditionally, milansesa are shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative.

There are a million if not more recipes and variations for milanesas. If you wcaballo.jpgant the pure and traditional milanesa experience, squeeze lemon over the crispy hot delicacies and serve with creamy mashed potatoes or fries. But if you want to go a bit fancy, serve it a caballo – on horseback – where a fried egg tops the delicious concoction.

Milanesa napolitana is a variation of the breaded fried steak dish that is popular in Argentina and Uruguay. Milanesa a la Napolitana did not originate from Milan or Naples – it’s thought to have been invented in the 1940’s at a Buenos Aires restaurant called “Nápoli”.

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                                                                       Sandwich de milanesa.   Photo Credit:  Ian Carvell, 2015

Milanesa napolitana is also very  similar to veal Parmesan, but with South American touches – after the steak is breaded and fried, it’s topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with french fries.Leftovers make great sandwiches, especially when paired with a soft but crusty roll, just like the lunchtime classic – the sándwich de milanesa. For a basic sandwich, add tomato and lettuce, and you are good to go. Milanesa completa is the slightly souped up version with lettuce, tomato, cheese and ham.

 

Serves 6
 
Ingredients:

6  thinly sliced skillet steaks, such as top round
3 eggs
Dried  oregano, to taste
Kosher salt, to taste
Ground black pepper, to taste
2 1/2  cups panko  bread crumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, finely minced
1/3 cup olive oil
1/2 cup tomato sauce
6 slices of deli ham (or proscuitto)
2 cups grated Mozzarella cheese
Lemon wedges, for serving
Fresh chopped  or sliced tomatoes,  for garnish (optional)
Oven baked fries, for serving

Directions:
Whisk together the eggs, parsley, milk, garlic and oregano. Add salt and pepper to taste.Place the steaks in the egg mixture, cover with plastic wrap and leave the steaks soaking for 30 minutes to one hour in the fridge. The more time the better.

In another shallow pan, stir the Parmesan cheese and garlic into the bread crumbs and set aside.

Remove the steaks from the egg mixture and one by one, dredge the steaks in the crumbs, turning and pressing firmly until they are well coated.

Heat the olive oil in a cast iron skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels. See the Cook’s Notes for the oven baked cooking method.

Place the  cooked steaks on a  baking sheet. Turn on the oven broiler. Top each steak with a slice of ham, 2-3 tablespoons tomato sauce, and 1/4 cup grated Mozzarella cheese. Sprinkle with oregano  over the cheese and place steaks under broiler until cheese melts.

If desired, top the finished dish with chopped  or sliced tomatoes and serve warm, with fries.

 

Cook’s Notes:
Alternative Oven Baked Cooking Method:

Preheat the oven to 400 degrees F. Lightly brush   a baking sheet with oil and heat it up in the oven.

Place the milanesas on the prepared baking sheet and place the steaks in the oven and cook for about 5 minutes, or until the bottom is golden brown.

Turn over the milanesas and spread on a layer of 2-3 tablespoons tomato sauce, a slice of ham, 1/4 cup grated Mozzarella cheese and  sprinkle with oregano. Turn on oven broiler. Place steaks under broiler until cheese melts.

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TODAY.com Parenting Team FC Contributor

Beef and Broccoli

 

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Ever once in awhile, I have a craving for   beef and broccoli, and lately most restaurants are not delivering the high quality food they use too and I have been disappointed that many  restaurants dishes do not live up to my expectations.

The secret to home made beef and broccoli is thinly sliced beef and flavor. In this recipe, the tender, thin slices of beef are so juicy, so flavorful as they soak up every savory essence of the marinade, and then the sauce; which is rich, slightly sweet, mostly savory, and just so right!  Are you ready for the  two secret ingredients that makes such a scrumptious sauce?

Oyster sauce and pomegranate juice. Surprised?

If you have done a lot of Asian style cooking,  then you probably know that it  is a staple in Asian cooking.  It is a thick, brown sauce with a balance between sweet and salty with an earthy undertone, due to the oyster extracts.  You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars. But like with any commercial preparation,  not all bottled  oyster sauce is created equal.  The quality of oyster sauce will affect the flavor, so if you want the extra something something to your dish, purchase a good quality good quality sauce for a few dollars more and keep it on hand in your pantry.

Pomegranate juice adds a little musky citrus taste with a depth of flavor you  usually associate with red wine or concentrated beef drippings.This makes the flavor of pomegranates invaluable anywhere you want to add a little depth or complexity.

 And be warned, guard the leftovers, if there are any,  this recipe for Beef and Broccoli will leave you craving more!

Serves 4
Ingredients:
For the Beef Marinade:
1 pound flank steak, cut across the grain into 1/8 thin slices, then cut into 2” length pieces
1 Tablespoon hoisin sauce
1 Tablespoon black bean sauce
3 Tablespoons soy sauce
1 teaspoon Sweet Thai chili sauce
2 teaspoons cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
For the Sauce:
½ cup 100% pomegranate juice
1/4 cup Tablespoons honey
1/2 cup sweet chili sauce
1/4 cup rice wine vinegar
1 lime, juiced
1/2 Tablespoon soy sauce
1 Tablespoon Japanese rice wine or dry sherry
2 Tablespoons chicken broth
5 Tablespoons oyster sauce
3 Tablespoons brown sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
Kosher salt, to taste
Ground black pepper, to taste
6 medium garlic cloves, minced
1 Tablespoon ginger, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon peanut oil
For the Vegetables:
3 1/2 – 4 cups broccoli florets, cut into bit size pieces
1/2 cup julienned carrots
1/4 cup water
3 medium scallions, sliced

Directions:
Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade until well covered. Refrigerate for 2-8 hours. For best results, allow to set overnight.

When ready to cook the beef, whisk the sauce ingredients together in a small bowl.In another medium  bowl, combine all the sauce ingredients together. Set aside.

Drain excess marinade off of beef (if there is any).

Heat 1 1/2 teaspoons peanut oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes. Note:  Do not overcook or the beef. for it will not  be as tender.The beef will cook more in the sauce. Transfer beef to a large plate and cover.If your skillet is small, then cook in 2 batches.

Add 1 tablespoon peanut oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli  and carrots and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam vegetables  until crisp-tender, about 2 minutes.

Push the broccoli  and carrots to the sides of the skillet and add the sauce mixture to the center of the pan, mashing the garlic mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli and carrots.

Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the scallions, and serve.

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TODAY.com Parenting Team FC Contributor

T-Bone Steak, Seasoned Steak Fries and Creamed Spinach

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This meal was kept real simple with whole and fresh ingredients.

The secret to cooking a great steak is simple gentle seasoning and high searing heat. But most importantly “Don’t touch that steak!” Not until you are ready to flip after 2 to 3 minutes of cooking it on one side and then cook the meat without disturbing it, for another 2 ½ minutes.

On another note, to save on calories, cauliflower was used as substitute for the cream and starch in this version of “Creamed Spinach”. Another calorie cutting tip is that the steak fries were oven baked.

Serves 4
Ingredients:
For the Seasoned Steak Fries:
3 Tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon salt
1⁄2 teaspoon ground black pepper
4 to 6 Russet potatoes, cut into wedges

For the Creamed Spinach:
1 medium head cauliflower, trimmed and cut into small florets (about 6 to 7 cups)
1 tablespoon extra-virgin olive oil
Fine sea salt,to taste
1 1/4 pound fresh baby spinach, coarsely chopped
2 Tablespoons olive oil
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 cup Fontina Cheese, cubed
For the T-Bone Steaks:
2 teaspoons canola oil
Four T-bone steaks, each about 1-inch thick, trimmed of excess fat
1 teaspoon coarse sea salt, divided
1 teaspoon coarsely ground black pepper

Directions:
For the Steak Fries:
Preheat the oven to 400 °F. Combine oil, paprika, cumin, salt, and pepper in a large bowl.Place potato wedges in the bowl with the seasonings and toss to coat the wedges with the spices.

Transfer potato wedges to a large ungreased baking sheet.Bake until the potato wedges are golden and crisp for about 35 to 40 minutes.

For the Creamed Spinach:
Bring a large pot of salted water to a boil. Add cauliflower and cook until very tender, about 10 minutes. Reserve 1/4 cup of the cooking liquid and then drain well and transfer cauliflower to a food processor. Add oil and reserved water, 1 tablespoon at a time, and purée until smooth. Set aside.

In a large sauce pan, heat olive oil over medium heat. Add the spinach, and cook until slightly wilted. Add salt, white pepper, and nutmeg. Stirring occasionally, add the cauliflower mash and stir in the Fontina cheese and cook for 2 to 3 minutes or until cheese is slightly melted. Taste and adjust the seasoning as needed. Serve at once, or keep warm in the top of a covered double boiler over barely simmering water for up to 30 minutes.

For the Steaks:
Prepare a grill for high-heat cooking.

Brush the oil on both sides of steaks and sprinkle steaks on all sides with 3/4 teaspoon of the salt and black pepper. Place steaks on the grill and cook 3 minutes; rotate each steak about 90 degrees and cook 3 more minutes. Flip steaks and repeat grilling and rotating process, cooking until steaks reach desired doneness, about 5 minutes more for medium-rare (145°F internal temperature). Transfer steaks to plates and let rest for 5 minutes.

Serve the steaks with the steak fries and cream spinach on the side.

Cook’s Notes:
If you are pressed for time, here is an alternative recipe for making seasoned steak fries using commercially prepared potatoes.

Serves 4 to 6

Ingredients:
One 28-ounce bag frozen steak fries
1 tablespoon olive oil
1 to 2 teaspoons Lawry’s Seasoning Salt

Directions:
Open one 28-ounce bag frozen steak fries. Add 1 tablespoon olive oil and 1 to 2 teaspoons Lawry’s Seasoning Salt to potatoes in the bag. Close bag, and shake vigorously to evenly coat potatoes. Spread potatoes evenly on an aluminum foil-lined baking sheet Bake at 425°F for 45 minutes, stirring once. Serve immediately.

TODAY.com Parenting Team FC Contributor