"Perfect" Steak Tips and Tricks

I've made a lot of steak in my day but before we moved down to Phoenix, we had a grill.  That was easy peasy and the staple of our Friday night grill/game night.  Once we moved to Phx, I had to grow up a little (ok a lot) in the cooking without a grill department!  We were gifted a small George Foreman by an aunt and that was one of the best indoor inventions ever.  But it just doesn't do steak justice.  So I use that for chicken and veggies.
I ended up finally getting myself an inexpensive cast iron pan (as any well stocked kitchen should have) and I have yet to regret my $12 spent!  Here are some tips and tricks I've learned in my researching for making the "perfect" steak!

• Heat the pan on High but cook the steak on Medium heat.
• Let the meat rest at room temperature for at least 30 minutes before cooking.
• Pat the steak as dry as you can get it to prevent "steaming" while cooking.
• Before seasoning, use a basting brush and cover both sides with Worcestershire sauce.
• Some people believe that salting before cooking is a bad idea.  I say to each his own.  I love to have the salt in the crust of the steak. :)
• For a 1" steak (kind of a guideline to adjust based on thickness):  Medium Rare: 2.5 mins on each side, 1.5 mins in 400 degree oven, Medium: 3 mins on each side, 2.5 mins in 400 degree oven, Well done: 4 mins on each side, 3 mins in 400 degree oven.
• If you're doing a compound butter, slab it on top before you put it in the oven.
• Don't trim the fat off the steak until after it's cooked.  This gives it more flavor while cooking.
• If you don't finish the steak in the oven, cook on both sides twice.  Usually about 2-3 mins for each flip.
•  Always remember that a steak continues to cook even after it's out of the pan.
• Compound butters can be made with just about anything in your pantry.  They make a perfect topping if you want just a little more than the steak by itself.  Once mixed REALLY well, wrap in parchment paper and freeze for when you need it.  Don't be afraid to get creative and fresh herbs give it just a touch of color!
• Try to shoot for steaks that are at least an 1" thick.  Anything thinner tends to dry out much quicker.

As I come across more tips and tricks I'll continue to add to the list!  These are just some of the different helpful things floating around out there!

Philly Cheese Steak Bites

There's a quaint place that I have to visit every time I'm in LA called Phillipes that is just to die for!  I don't think I enjoy my french dip sandwiches as much anywhere else.  I don't often make my own french dips or philly cheese steaks either, but hey why not take it for a spin!

Philly Cheese Steak Bites

*makes 12-16 bites

2 tubes of Crescent rolls
1 package of roast beef (using 2 slices per roll)
6-8 slices of cheese [usually provolone but I'm not a fan] (cut in half diagonally)
1/2 Onion (sliced)
1 Green Bell Pepper (sliced)
2-3 tsp. Olive Oil
1 packet Au Jus gravy

1.  Put the oil in a skillet and add the veggies.  Let these cook on one side for 5-8 mins and then stir/flip them as best as you can to the other side.  When these are done, preheat the oven according to the rolls.
2. Open up the rolls and start separating them.  Lay the cheese down on each roll with the long edges together.
3. Then layer 2 slices of roast beef, add 2 strips of bell pepper and 2-4 pieces of onion.  Roll up and put on a cookie sheet lined with tinfoil and sprayed with non-stick spray.

4. Cook them for 10-12 mins.
5. Prepare the au jus while the rolls are cooking.
6. Serve it all up and enjoy!

(the roast beef tends to weep a little so the bottoms don't stay crisp, I recommend a fork and knife)

Tostitos Taco Bites

I love making my taco bites with wonton wrappers!  They're fun and inventive but sometimes I'm feeling a little lazy.  The solution?  Bite size taco bowls of course!

Tostitos Taco Bites

*Makes 30-45 bites (depending on filling)

Allergen Tips:
Be sure to read the fine print on your taco seasonings for a g-free dinner!

1/2 lb. Ground Turkey (or hamburger)
1/4 C. Bell Pepper (chopped)
1/4 C. Onion (chopped)
1 Taco Seasoning Packet (or close to 1/4 C. if you have a large container)
3/4 C. Water
Tostito's Scoops
1/4 C. Shredded Cheese
Olive Oil or Butter for Veggies
Salt, Pepper, Garlic Powder to taste

1. Cook bell peppers and onions with oil or butter for about 8 mins on just above medium.  Add turkey or beef.  Season and brown and then drain fat.
2. Add the taco seasoning and water.  Bring to a boil and then reduce to med-low.  Simmer for 20-25 mins or until the liquid is almost gone.
3. Set oven to broil with the rack at the very top.  Place chips on a cookie sheet lined with foil.  Add the meat and cheese.  Place in oven for about 45 seconds to melt the cheese.
4. Serve with lettuce, olives, sour cream or whatever else sounds good!

Chinese in a Nut Shell

We LOVE Chinese food in our house and let me tell you, the delivery price just isn't worth it sometimes!!!  I've been dabbling in Kung Pao (chicken and beef) and it's been a great hit either way!  And when it comes to veggies, Who says it has to be textbook kung pao?!

Kung Pao/Stirfry (chicken or beef)

*Makes 6 servings

2 Boneless Skinless Chicken Breasts or 1 Medium Steak (sliced thin)
1/2 Onion (chopped large)
2 Bell Peppers (chopped large)  Red, yellow or orange
1 Jalapeno (chopped)
1 Large Zucchini (sliced and halved)
2 handfuls of Snow Peas (maybe a cup and a half?)
1 C. Broccoli (chopped)
1 C. Cabbage (chopped sort of big)
2-4 Celery Stalks (chopped)
2 Bunches of Green Onions
1/3 C. Peanuts
Salt, Pepper, Garlic Powder (generous on the meat!)
Olive Oil (2-4 Tbsp depending on the frying)
1 1/2 C. Brown Rice
3 C. Water 

Sauce:
1 Packet of Kung Pao (chicken or beef) Seasoning Packet- Prepared
or 1/3 C. Szechuan Sauce or any other House of Tsang sauce (I'm a big fan)

 1. Put the water and rice in a pot and boil. Lower to simmer, cover and keep an eye on it.  Add 2 Tbsp. Oil to the pan on med-high heat.  When it's hot enough, add the meat and cook thoroughly.  Put in a bowl and set aside.
2. Drizzle a bit of oil and fry the peanuts by themselves.  This should take about 90 seconds.  Add them to the meat in the bowl.
3. Add more oil to the pan and throw in the veggies.  My method takes about 10-12 mins rather than 2-3 just to make sure the veggies are cooked enough.  Make sure to toss/mix often.

4. Mix the sauce.
5. Add the meat/peanuts/sauce and cook for another 5 mins until the sauce thickens a bit.
6. Serve up!

Lasagna Rolls

I've never made a lasagna before because I remember it taking foreeeeeeeeeeeever as a kid.  It doesn't really take much at all apparently! :)  I decided to make individual serving sized ones instead of a whole casserole.

Lasagna Rolls

*3-4 servings

Allergen Tips:
Rice flour noodles are a great g-free option for any pasta dish!

1 Bottle Favorite Marinara Sauce (I only buy Classico)
3/4 lb. Ground Hamburger
1/2 Container of Ricotta
1/4 C. Parmesan
1/3 C. Mozzerella
6 Lasagna Noodles
Salt, Pepper, Garlic Powder, Italian Seasonings

1. Brown the ground beef.  Season with all the above seasonings.
2. Cook noodles until they're done with salt in the water. \
3. Preheat the oven to 375 degrees.
4. Mix the ricotta, and the other cheeses together.
5. Drain the noodles and lay out on the counter or a cutting board.
6. Spread the cheese along each noodle.
7. Add spoonfuls of the sauce to the noodles.

 8. Roll up.
9. Spread a small amount of sauce on the bottom of a 6x9 pan.  Add the noodles.  Top with the rest of the sauce and then add more cheese to the top.
10. Tent tin foil on top and cook for 35 mins. (don't want the cheese to stick to that foil!!!)

Chipotle Shredded Beef

I LOVE my shredded beef recipe, but I was in the mood for a different flavor.  So I started from scratch to make something different!  I love my crock pot WAY more than a stock pot so that's how this recipe is made just like the other one.  **This is NOT Chipotle the restaurant's beef, it just has chipotle peppers in it**

Chipotle Shredded Beef

*Makes 6-10 servings

Allergen Tips:


Check the bullion for gluten to keep it a g-free recipe!


1 2-3 pound Roast
1 Can Green Chiles
1/2 Can Chipotle Peppers in Adobo Sauce
1/2 Medium Onion (chopped)
1/2 tsp. Pepper
1/2 tsp. Paprika
1 tsp. Seasoned Salt
1 tsp. Cumin
4 Cloves Garlic (minced)
2 C. Beef Stock (I use bullion cubes)

1. Rub the seasonings on the roast and place in the crock pot.
2. Put all the veggies and peppers around the roast.
3. Pour the beef stock in, don't pour directly on the roast! (so you don't knock all the seasonings off!!!)
4. Cook on low for 6-7 hours.
5. Pull out the beef and shred.  Before you put the beef back in, scoop out about 1 1/2 cups of the juice and veggies and set aside. (this is to make a sauce to pour on top)
6. Put the meat back in and cook for one more hour.  Serve however you'd like!

*For the sauce*
1. Put the set aside juice in a processor and pulse until all the solids are gone.
2. Put it in a sauce pan on med heat and add just a tiny bit of a flour paste to thicken it up.  Spoon over whatever you make!

 Yummy Enchiladas :)

Beef Jerky, What What!

My mother used to make beef jerky whenever a cut of london broil was on sale (which in my hometown is like once a year).  I would dream about it all the time and now that I'm all grown up, I can make my own!  While I don't have a dehydrator, I make use of the most basic thing in my kitchen, the oven!

Beef Jerky

 I made too much and it didn't all fit! O.o

*Marinades 2-3 lbs of meat

Allergen Tips:
Choose a gluten free soy sauce made by Kikkoman or Tamari.
Stay away from the liquid smoke to keep it g-free!

2-3 lbs of Meat (I use flank or london broil because of the low fat content)
1/2 C. Soy Sauce
1/3 C. Worcestershire Sauce
1 1/4 tsp. Onion Powder
1 1/4 tsp. Garlic Powder
2 tsp. Pepper
Here is where you can play with it a bit.
1 tsp. Liquid Smoke or 2 Tbsp. Brown Sugar or once you finish a layer, sprinkle it heavy with more pepper for that extra spicy kick!
*You'll need a lot of paper towels for this*

1. Slice your meat against the grain in very small slices and put them in a container or a ziploc gallon size bag. (you might consider splitting this into two bags and either freezing one after you add the marinade because there's not enough room for all the meat in one batch.\

 2. Mix all the ingredients together in a bowl and pour into or over the meat.
3. Make sure the meat gets covered well by the marinade and refrigerate for 12-24 hours.
4. Once it's done marinating, dump the bag into a bowl or just pull out the container.
5. Doing small batches at a time, spread the meat out on paper towels and dab to get the loose marinade off of it.  *Set the oven to the lowest setting, as close to 140 degrees as you can get it!)
6. I use stackable cooling racks and lay the meat out as close together as I can get it.  Other ways to do it would be to use a skewer and thread the top of the meat and hang these from the oven rack on the highest slot in the oven.  Either way, I have a cookie sheet underneath to catch anything that drips.
7. As you get the jerky ready for the oven, you might consider adding seasonings to give it that extra pop (i.e. peppered jerky, or red pepper flakes).
8. Once all the meat is ready to go, put it in the oven and prop the oven open with a wooden spoon for just a little circulation.
9. Depending on how thick your meat was sliced, cook for 5-9 hours.  To tell if it's ready, it should crack a bit when you fold it in half but not snap.
10. Pull the jerky out and let it fully cool before you package it up.  You can freeze it in jars for up to 4 months or keep it in the fridge for 1-2 months depending on how fatty your cut of meat was.
11. ENJOY and don't eat it all in one sitting!!!

(These facts are using london broil not flank!!)

(Serving size is 4-6 pieces depending on how thick or long you cut them)

Carne Asada with a Citrus Twist

I don't like to settle on one marinade when it comes to meat.  I like to play around with them here and there until I tweak it just enough to make it perfect.  This marinade for carne asada has a tangy lime flavor with a hint of heat in the spices!

Carne Asada Marinade
*for about 3lbs

3lbs Thinly Sliced Flank Steak (You can usually buy it pre-sliced from the store)
4 Cloves of Garlic (minced)
1/2 C. Cilantro
1 Bell Pepper
1 Small Onion
2 Limes (juiced)
1/3 C. Orange Juice
1/4 C. Olive Oil
1 Tbsp. Cumin
1 Tbsp. Pepper
1/2 C. Vinegar
1 1/2 tsp. Salt
1 Tbsp. Chili Powder (use 2 Tbsp. for more of a kick)

1. Put all ingredients into a blender or food processor.  Mix until close to smooth.
2. Pour over carne asada meat, in a bowl or ziploc bag.
3. Marinade for 48 hours (or you can freeze for later) *I usually make it in two half batches one for now and one for later.
4. Grill (or pan sear) to a medium well.  Keep in mind that this meat is SUPER thin and you don't want to over cook it.

 (Sorry it's blurry! This is after I've grilled them.  I'm keeping them in the skillet with a lid to keep them warm.)

5. Once cooked, cut up into small 1/4" squares and serve in burritos, tacos, or put it on nachos!

What's a Taco Soup?

I still can't answer the question of what a taco soup is.  It's like a Mexican chunky chili of sorts.  Well, whatever it is, it came out tasting like heaven.

Taco Soup
*serves 6-8

1 1/2-2 lbs. Hamburger Meat
1 Onion (chopped)
1 Can Chili Beans w/ Liquid
1 Can Black Beans w/ Liquid
1 Can Corn w/ Liquid
1 Can Tomato Sauce
2 Cans Rotel Tomatoes (with Green Chiles or Habañeros)
1 Can Diced Green Chiles
2 Tbsp. Taco Seasoning
Salt, Pepper, Garlic Powder, Chili Powder to taste
2 C. Water

1. Brown the meat in a skillet with the seasonings (not the taco seasoning), drain, and throw in a crock pot.
2. Add everything else to the crock pot, mix, and cook on low for 8 hours.
3. Serve with cheese on top and have tortilla chips or Fritos handy!

 The lighting in my kitchen kinda sucks for pictures.

Warning! This Beef is Not For Woosies!

After making this over and over and playing around with the recipe, I think I've found the perfect balance for the most spicy meat I make. :D  I would recommend using this for tacos.  I think using it for anything else just doesn't do the flavors justice.  But you can play with it and do what you'd like!  It also goes great with Scary's Salsa (soon to be sold for anyone interested)!

Shredded Beef

*serves 8-12

*NOTE: The seasonings are for a 2.5 lb. roast, so make adjustments accordingly to the size you buy! It's very important!

1 Roast 2.5-3.5 lbs

2 Garlic Cloves

½ Bell Pepper (chopped)

½ Onion (chopped)

1 Jalapeno (chopped)

1 Small bunch of Cilantro (chopped)

2 Tbsp. Hot Sauce (Tabasco, Chalula, Tapatio)

1 ½ Cans of Beer (or Beef Stock)

3 Chili Pods (seeded and ripped in to little pieces)

1 Tbsp. Seasoned Salt

2 tsp. Garlic Powder

2 tsp. Parsley

2 tsp. Pepper

1 tsp. Chili Powder

1 tsp. Cumin

1 Lime (juiced)

1. Start off with the hot sauce, ripped up chili pods and half the beer. Let it sit in a bowl so the pods start to reconstitute.

2. Take a sharp knife and cut 7-8 holes in the roast.  Stuff pieces of the garlic into these holes.

3. Combine all the seasonings in a bowl.  Sprinkle on the roast and rub it in so it sticks.  Turn over and repeat.  There should still be some seasonings left.  Pour the remainder into the bowl with the beer and chili pods.

4. Put the roast in the crock pot as centered as you can get it.

5. Proceed to chop all the veggies.  Sprinkle them all around the roast; try not to leave any on top.

6. Squeeze the lime juice on the roast.  Pour the beer mixture into the crock pot.  Add more beer to where the roast is almost covered.

7. Cook on low for 7 hours.  Shred and then return it to the crock pot for another hour.  Serve however you see fit!

 I'm still working on an after picture but here's just going into the crock pot.

Not Your Average Burger

While on the phone with my mother the other day talking about some stuff I was making, she asked me when I was going to learn how to make American food.  I pondered for about a second and said, probably never.  I'm too in love with Mexican and Italian!  But I do have a recipe or two up my sleeve that rock.

Loaded Hamburgers
*makes as many as you want. it's portioned per hamburger.

½ lb. Hamburger for EACH burger

Bell Pepper, Onion, Jalapeño (all chopped)

(I’d estimate 2 Tbsp of each veggie per hamburger)

Salt, Pepper, Garlic Powder, Taco Seasoning

½ tsp. Worcestershire sauce per burger

¼ C. Favorite Cheese

1. Mix all ingredients in a bowl and form large hamburger patties.

2. Grill to your liking.

3. IMO these go great with a spicy bbq sauce (Bill Johnsons!) as the condiment!

Double Decker Tacos with Ground Turkey!

 I love me some Mexican food as we all know!  And tacos are just easy, awesome, and versatile.  Growing up, I was addicted to the double decker tacos from Taco Bell but those are riddled with fat and unhealthy ingredients so I branched out to make my own!  This is normally made with hamburger, but I've discovered that you can't tell the difference with ground turkey!! It's healthier, less fatty and man is it good!!!  Feel free to play around with it to your liking!

Taco Meat
*can make around 8-10 tacos

1 lb. Ground Turkey

½ a Bell Pepper (chopped)

1/4 Onion (chopped)

2/3 C. Water

¼ C. Taco Seasoning (We use Tone's Taco Seasoning from Sam's Club)

Salt, Pepper, Chili Powder, and Garlic Powder to taste

Olive Oil

1. Cook onion and bell pepper with oil on med heat for a few mins to soften them up a bit.

2. Add turkey and spices and brown the meat.  

3. Add taco seasoning and water.  Bring to a boil and then switch to low heat.  Cook until water is pretty much gone (around 20-25 mins).

Double Deckers

*can make around 8-10 tacos

8-10 Taco Shells

8-10 Fajita Size Tortillas

1 lb. Taco Meat (above)

Scary's Bean Dip

Pepper Jack Cheese (or your favorite type)

Lettuce (chopped)

Onion (chopped)

Tomato (chopped)

Salsa

1. Spread Scary's bean dip over the tortilla and stick it on the outside of hard taco shell.

2. Add meat, then cheese, lettuce, onion, tomato and Scary's Salsa to taste.

Night on the Town with New Mexico

We recently came back from a trip in New Mexico where I spent a lot of time in the kitchen with the grandparents.  I decided to try and recreate the meal as best as I could.  Here's what came outta the pot.

Green Chile Stew
*serves 8ish

1 Small Onion (chopped)

1 Cup Fresh Roasted Green Chiles (or more for spice)

1.5-2 lbs Beef for stew (cut into smaller chunks)

1 Tbsp. Oil

2 Beef Bullion Cubes

6-8 Cups of Water

2 Potatoes (diced)

Salt, Pepper, Garlic to taste

(Flour if you want it to be thicker)

 

1. Add oil, onion and meat to a pot.  Brown the meat and continue cooking until onions are transparent.  (add seasonings here while cooking)   

2. Add the green chiles, water, and bullion cubes.  Bring to a boil then simmer for an hour.   

3. Add potatoes and simmer for another 30 mins.  Taste and add more salt due to the potatoes (most likely).  Thicken at this point as well if you so choose.

Pinto Beans

*serves 8-10ish

2 C. Pinto Beans

1 small Onion (chopped)

2-3 Garlic Cloved (minced)

2 Beef Bullion Cubes

9 C. Water

Salt for taste

1. Sift through beans for rocks and rinse.

2. Saute onions and garlic with a touch of oil.

3. Add all ingredients minus the salt into a pressure cooker.

4. Set on high until the "pressure gauge" starts going nuts.  Let it cook for 4-5 more mins.  Then turn the heat down to medium or 5/6 depending on your stove.  Cook for an hour.

5. Take off the heat, let sit for 20 mins and if it still won't open, run under cool water.

6. Add salt to taste and boil for approx. 5 mins.

 Sopapillas

*makes 8-10 depending on size

2 C. Flour

1 tsp. Salt

2 tsp. Baking Soda

2 Tbsp. Crisco or Shortening

1 C. HOT Water

Veggie Oil to fry

1. Sift dry ingredients and Crisco really well.

2. Add water and kneed with hands for around 10 mins.  Dough should be barely tacky, not dry, not really wet.  (add a TOUCH of flour or water depending then kneed again)

3. Let it sit, covered, for approx. 30 mins.

4. Form small balls of dough, smaller than an egg.  Roll out one at a time, should be around 1/8 of an inch; very thin.  Use your finger to make 3 small holes in the dough to help it aerate.

5. Your oil should be warming and I keep mine at Med-High or 7/8 through-out.

6. Fry one at a time.  Use a fork to pop particularly large bubbles.  They don't take much time at all to cook on either side.  Maybe 30-45 seconds a ball.  Pull out and put in a bowl with paper towels and repeat with the next ball of dough.

The Whole NM Sheebang

*serves 2-8 depending on leftovers!

Smother the sopapillas with the Green Chile and the Beans and then top with your choice of cheeses, salsas, fresh chopped onions, or anything else you might like.

*NOTE: This is a Spanish meal but for ease of searching it's under Mexican*

 This is a picture with my shredded beef, not the green chile stew, but it's essentially the same thing!