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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


Surf and Turf

 

This roulade style dish elevates the classic grilled steak to the next level, and the pesto inside makes the steak super moist and a beautiful presentation when served along side roasted baby potatoes and snow crab legs.

 

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Serves 6

Ingredients:
For the Herb  Pesto:
1 1/2 cups packed fresh mint leaves
1/2 cup  packed fresh basil leaves
1/4 cup packed parsley
2 1/2 cups baby spinach
4 garlic cloves, chopped
1/3 cup pine nuts
1 teaspoon fresh lemon zest
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup grated Parmesan cheese
1/2 to 1 cups  extra-virgin olive oil

For The Steak:
One  3-pound flank steak
Kosher salt, to taste
Freshly ground black pepper, to taste
2 Tablespoons olive oil

For the Baby Potatoes:

A variety of about 30 to 40 baby potatoes
(Red bliss, purple, Yukon gold, white)
2 Tablespoons fresh rosemary
4 garlic cloves, crushed
2 teaspoons freshly ground black pepper
Kosher salt, to taste


Directions:

Preheat the oven to 375°F.

To roast the potatoes, place 2 sheets of parchment paper onto a roasting pan.

In a bowl, toss together the potatoes, rosemary, garlic, salt, pepper and olive oil, making sure that the potatoes are well coated.

Pour the potatoes onto the parchment paper-covered roasting pan, and cover with 2 more sheets of parchment paper. Fold the edges of the parchment in to seal the potatoes. Cook them in the oven for about 35 minutes, or until they are crispy.

For the pesto, combine the mint,  basil, parsley, spinach, garlic, pine nuts, lemon zest, salt, pepper and Parmesan cheese in a food processor and pulse to partially combine.  Turn the processor on Auto and drizzle in the olive oil, a half cup at a time, until the ingredients start to come together into a chunky paste. Make sure to add the oil a little at a time to ensure a good consistency with the pesto. You do not want it to be thin and runny.

Place the flank steak flat on a work surface  with the grain of the meat running perpendicular to you. Using a long, thin, very sharp knife, butterfly the meat by slicing through the long side of the steak, opening it up like the pages of a book,as you go, stopping  1/2 inch short of cutting the steak in  two. Season with salt and pepper.Spread the pesto all over the meat, leaving a 1 1/2-inch space all around the edge. Roll up the steak, with the grain running the  length of the roll, and tie up with kitchen twine every 2 inches. Wrap with plastic wrap and refrigerate until ready to cook.

Preheat the oven to 350°F. Rub the steak with olive oil then sear it in a very hot, cast-iron skillet over high heat or on a very hot grill. Place it in the oven for 15 to 20 minutes for medium-rare steak. Place the steak on a cutting board and allow it to rest for 10 minutes. Remove the strings and carve across the grain into 1-to 2-inch slices.

Serve alongside Baby Potatoes  and Snow Crab Legs for an elegant surf and turf presentation.