Tagliata of Flank Steak with Arugula and Shaved Parmesan

We're back into trying to eat healthy, but at the same time not feeling deprived.  I looked at Weber for some clues and saw this one.  It didn't disappoint.

Tagliata of Flank Steak with Arugula and Shaved Parmesan

Photo by ALB

Serves 4 to 6 (We got 3 servings)
PREP TIME: 15 mins
GRILLING TIME: 6 to 8 mins

Ingredients
1 flank steak, 1½ to 2 pounds and about ¾ inch thick (used 1 1/2 pound)
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/3 cup / 80 milliliters balsamic vinegar
1/2 teaspoon granulated sugar
6 cups / 170 grams loosely packed baby arugula
Added some leaf lettuce, grape tomatoes, and red onion because we had them)
1 cup / 20 grams loosely packed shaved Parmigiano-Reggiano® cheese

Instructions
01 Lightly brush the steak on both sides with oil and season evenly with salt and pepper. Allow the steak to stand at room temperature for 15 to 30 minutes before grilling.

02 Prepare the grill for direct cooking over high heat (450° to 550°F). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.

03 In a small saucepan over medium-high heat on the stove, combine the vinegar and sugar. Allow the mixture to reduce by half, 6 to 8 minutes, stirring occasionally. Remove from the heat and let cool.

04 Grill the steak over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steak temporarily over indirect heat). Transfer to a cutting board and let rest for 3 to 5 minutes.

05 Cut the steak lengthwise in half and then cut each half across the grain into thin slices; divide evenly onto serving plates. Pour any juices remaining on the cutting board over the steak, and pile the arugula on top. Drizzle each serving of the arugula with oil (didn't use) and the balsamic reduction, season with salt and pepper, and top with the cheese. Serve right away.

12 Smart Points (my additions/subtractions at 3 servings)

MISO-MARINATED STEAK SALAD WITH MISO-GINGER DRESSING

I found this recipe looking for ways to use up miso, that we had in the fridge.  The salad was quite basic, but the dressing and the steak were good.
It's a little high in points, and part of it is the oil, but I'd still have it again.

MISO-MARINATED STEAK SALAD WITH MISO-GINGER DRESSING

Photo by ALB

SERVES 4-6 | PREP: 20 MINUTES | COOK: 15 MINUTES (we got 3 servings)

INGREDIENTS
1/4 cup miso paste
1/4 cup soy sauce
3 tablespoons rice wine vinegar
1/2 teaspoon sugar
4 cloves garlic, minced
1 1-inch piece ginger, peeled and grated
2 tablespoons olive oil
1 lb steak (flank, rib eye, New York, etc) - used flank
16 oz mixed greens
2 cups thinly sliced red cabbage
1 cup thinly sliced red onion
4 radishes, trimmed and quartered
1/2 cup halved grape tomatoes
1/4 cup thinly sliced green onion
2 tablespoons sesame seeds
Kosher salt
Freshly ground black pepper

Dressing:
2 tablespoons miso paste
2 cloves garlic, minced
1 1-inch piece ginger, peeled and grated
1/4 cup + 1 teaspoon rice wine vinegar
1/4 cup olive oil
1 tablespoon sesame oil
1 teaspoon kosher salt
Freshly ground black pepper

INSTRUCTIONS
Whisk together the miso paste, soy sauce, vinegar, sugar, garlic, ginger and olive oil. Marinate the steak in a glass or non-reactive bowl, or resealable bag, for about 15 minutes.

Heat a grill pan or grill to medium high heat. Grill the steak for about 6 minutes per side, or until a thermometer inserted into the thickest part reads 120°F. Allow the steak to rest while you prepare the rest of the salad.

In a large bowl, toss together the greens, red cabbage, onion, radish, and tomatoes.

In a jar, whisk together the miso paste, garlic, ginger and vinegar. Add the olive oil and sesame oil, season with salt and pepper. Seal the jar with a lid and shake vigorously.

Lightly dress the salad with some of the dressing, then arrange on a platter. Slice the steak against the grain and place on top of the salad. Drizzle with a little more dressing and top with the green onions and sesame seeds. Season to taste with salt and pepper.

15 Smart Points (my additions/subtractions at 3 servings)

Korean-Style Skirt Steak Salad

So I don't know what my latest fascination with pickled foods is, but I right now Kimchi is high on the list.  I know D is a fan of salads because they are supposedly easy, so when I saw steak, kimchi and salad, yes please!

D bought what ingredients he could find at the store and made substitutions where he couldn't find what was needed.I made the marinade and may have messed up (put in 1/4 C of oil into the marinade). D said it wold be fine. It was.

I really liked this and I think D did as well.

Korean Skirt Steak Salad

Photo by ALB

Active Time: 25 Mins
Total Time: 12 Hours 25 Mins
Yield Serves: 4 (serving size: 1 salad)  (we got 3 because D doesn't do leftover salads)

This dinner salad is an exciting twist on a taco salad: Crisped wonton wedges replace tortilla strips, marinated skirt steak stands in for ground beef, and bok choy subs in for lettuce. Gochugaru—Korean red pepper flakes—is worth seeking out at an Asian market. It has a slightly sweet, deeply roasted flavor and not as much chile heat as you’d expect. Use it anywhere you want some gentle heat and a robust savory note: sprinkled on eggs, kebabs, hummus, roasted vegetables, and grilled corn.

Ingredients
1 small bunch scallions (about 2 1/2 oz.)
1/3 cup granulated sugar
1/4 cup lower-sodium soy sauce
1 1/2 tablespoons chili garlic sauce (used 2 TBSP)
1/4 cup rice vinegar, divided
1 tablespoon minced garlic
1/4 cup toasted sesame oil, divided (forgot to divide...if you bake the wontons, you need 1 TBSP)
1 pound skirt steak
10 square wonton wrappers
Cooking spray
1 tablespoon gochugaru (optional) (didn't use)
1/8 teaspoon kosher salt
6 baby bok choy (2-oz. each) , thinly sliced (about 4 cups) (used Napa Cabbage)
1 cup kimchi (about 5 oz.)
1 cup matchstick-cut daikon radish (about 3 oz.) (used matchstick-cut carrots)
1 ripe avocado, diced

Preparation
Step 1
Thinly slice white parts of scallions; set aside green tops. Combine white scallion slices, sugar, soy sauce, chili garlic sauce, 2 tablespoons rice vinegar, garlic, and 1 tablespoon sesame oil in a large ziplock plastic bag. Seal bag, and gently shake to combine. Add steak, and seal bag. Massage bag to coat steak with marinade. Chill 12 hours or up to 1 day. Remove steak from bag; discard marinade.

Step 2
Stack 5 wonton wrappers on top of each other. Using a pizza cutter, cut wonton stack diagonally into quarters to form wedges. Repeat procedure with remaining 5 wonton wrappers.

Step 3
Heat 2 tablespoons sesame oil in a large skillet over medium-high. Place half of wonton wedges in hot oil; cook, stirring occasionally, until crisp and browned, 1 to 2 minutes. Using a slotted spoon, transfer fried wonton wedges to a paper towel–lined plate to drain. Repeat procedure with remaining half of wonton wedges.  (Do this instead: Wonton Chips- Baked not fried. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper,Place the wonton wrappers on the baking sheet. Spray with PAM. Sprinkle with the garlic, salt and pepper. Bake for 7 minutes until crispy and beginning to brown (5 minutes was plenty for me). If you only have 1 baking sheet, you need to do this a few times.)

Step 4
Heat a grill pan over high, and lightly coat with cooking spray. Add steak to pan; cook to desired degree of doneness, 2 to 4 minutes per side for medium-rare. Let stand at least 5 minutes, and cut against the grain into thin slices.

Step 5
Whisk together remaining 2 tablespoons rice vinegar; remaining 1 tablespoon sesame oil; gochugaru, if desired; and salt in a medium bowl. Cut green scallion tops into 2-inch pieces, and cut each piece in half lengthwise. Add green scallion slices and bok choy to dressing; toss to coat. Divide bok choy mixture evenly among 4 bowls. Top evenly with kimchi and daikon. Divide steak slices, fried wontons, and avocado evenly among bowls.

Nutritional Information (4 servings)
Calories: 408; Fat: 24g; Satfat: 6g; Unsatfat: 16g; Protein: 29g; Carbohydrate: 21g; Fiber: 4g; Sugars: 5g; Added sugars: 3g; Sodium: 635mg; Calcium: 12% DV; Potassium: 20% DV

Cooking Light, July 2018

16 Smart Points (my additions/subtractions at 3 servings)

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

Salads are pretty easy to make, in general, and I think D really likes them.  He throws one into the menu, at least every 2 weeks.  This one was really good. 

The bite of the arugula with the sweetness of the onions.  Would definitely have again.

Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta

Photo by ALB

Adapted from Delish.com

Steak is great, but you'll really kill dinner by serving it with this umami-packed salad.

TOTAL TIME: 0:30
PREP: 0:15
LEVEL: EASY
SERVES: 3

INGREDIENTS
Cooking Spray
4 tbsp. extra-virgin olive oil, divided
1 red onion, thinly sliced into half moons
1 tsp. balsamic vinegar
1 tsp. brown sugar
kosher salt
Freshly ground black pepper
1 lb. skirt steak
2 tbsp. red wine vinegar
1 5 oz. container of baby arugula
1 pt. red grape tomatoes, halved lengthwise
2 oz. Feta, crumbled

DIRECTIONS
In a large skillet over medium-high heat sprayed with cooking spray, heat. Add onion and cook until soft, 5 minutes. Add balsamic vinegar and brown sugar, and continue to cook for another 2 minutes, until very soft. Season with salt and pepper, then remove to bowl and let cool.

Rub grill pan with 1 tablespoon olive oil and heat over high heat (didn't do, since used grill). Season skirt steak generously with salt and pepper, and grill steak for 3 minutes per side for medium rare. Remove steak to cutting board and let sit for 5 minutes. In large bowl, whisk together red wine vinegar with remaining 4 tablespoons of olive oil, then season with salt and pepper. Add arugula and tomatoes to vinaigrette and toss gently to combine.

Thinly slice steak diagonally across the grain.

Divide salad mixture among 3 plates. Top each with caramelized onions, steak, and crumbled feta, and serve immediately.

14 Smart Points (my additions/subtractions at 3 servings)

Steak and Veggies with Zesty Chimichurri

Cooking Light has a ton of recipes for the August 2017 issue. This was the third one we've had. I figured I wouldn't have a hard time getting D to make this. I was right.

He halved the recipe though (well besides the steak) because none of it really tastes good left over, if you think about it.

Would totally have again. But it had chimichurri. It's hard to go wrong with that.

Steak and Veggies with Zesty Chimichurri

Photo by ALB

ACTIVE TIME: 10 mins
TOTAL TIME: 20 mins
YIELD Serves 2 (serving size: 1 fillet, about 1/2 cup potatoes, 1/2 cup squash, and 2 tbsp. cilantro mixture)

Beef tenderloin fillets make this summer dish an incredibly quick standout. You can also use 2 (8-ounce) sirloin steaks, grilled for 4 minutes on each side or until your desired degree of doneness. We simplify the chimichurri formula by leaning on garlic, cilantro, and olive oil. You could also add a pinch of crushed red pepper, ground cumin, and about a tablespoon of fresh lemon juice if you have these ingredients on hand. Parcooked potatoes cook more quickly and evenly on the grill. Instead of microwaving, you could boil the potatoes whole, cool, slice, and refrigerate for later.

Ingredients
2/3 pounds Yukon Gold potatoes, cut into wedges
Cooking spray
2 (8-oz.) beef tenderloin fillets
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/2 pound yellow squash, cut diagonally into (1/4-in.-thick) slices (about 3 cups)
1 1/4 cups loosely packed fresh cilantro leaves
5 cloves chopped garlic
2 TBSP cup olive oil
(add a jalapeno, seeded)

Preparation
Preheat grill to medium (350°F to 400°F).

Place potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in plastic. Microwave at HIGH 6 minutes or until almost tender. Coat grill grate with cooking spray. Add potatoes to grill (skewer if necessary); cook 5 minutes or until tender and well marked, turning after 3 minutes.

Coat fillets with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fillets to grill; cook 3 to 5 minutes on each side or until desired degree of doneness. Remove fillets from pan; cover, and keep warm.

Coat squash with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add squash to grill; cook 3 minutes or until tender and lightly charred.

Place remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, cilantro, and garlic (and jalapeno) in a food processor; pulse until finely chopped. Add oil; process 30 seconds or until smooth. Serve cilantro mixture with potatoes, fillets, and squash.

Adapted from Cooking Light, AUGUST 2017

14 Smart Points (my additions/subtractions at 2 servings)

Slow-Cooker Barbacoa

So in an effort not to eat roller food/spend money out on food, D made this before we went to a beer festival.  I guess he put it on at 9am.  We got home at 8pm.  Then I forgot to put it in the refrigerator (it was on warm on the Crock Pot).  (I may have also had roller food).

So Sunday rolled around, and we decided to have it (after we put it in the refrigerator, and then heated it up).  It was dry, I'll admit, but I think that was the function of the cook and his helper. It also didn't shred, so D sliced it.

Anyway, except for being dry, it was really good.  A lot of flavor.  I liked it.

We had with refried beans, and served the meat taco-style. I forgot a picture.

Slow-Cooker Barbacoa

Serves 8

Ingredients
3 to 4-pound beef chuck roast
3 bay leaves
1 cup cider vinegar
juice of 2 limes
3 chipotle peppers in adobo sauce, drained
4 cloves garlic
1 tablespoon ground cumin
1 tablespoon dried oregano
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1/2 teaspoon ground cloves
1 cup chicken broth
flour tortillas
Toppings: shredded Colby Jack cheese, shredded lettuce, guacamole

Preparation
Place roast and bay leaves in a large slow cooker. In a food processor or blender, combine vinegar, lime juice, peppers, garlic and seasonings. Process on high until smooth. Pour vinegar mixture and broth over roast. Cover and cook on low setting for 6 to 8 hours, until roast is fork-tender. Shred beef with 2 forks; return to juices in slow cooker. Serve on tortillas with desired toppings.

11 Smart Points (toppings not included)

Goosebury Patch, AUGUST 2013

Black Pepper New York Strip Steaks with Horseradish Sauce

I don't think it is any secret that I love steak.  We had planned on having filets for Christmas and Ribyeyes for New Year's Eve.  Stuff happened and we ended up moving everything to 12/31 and 1/2.
I found this recipe on the Weber Page.  I showed D.  He was all for it.  Using another cut of meat was not going to kill us.

D made everything.  There was plenty of sauce...much more than 4 servings.  The steak was delicious. You should make this.

We had with Camembert Mashed Potatoes.

Black Pepper New York Strip Steaks with Horseradish Sauce

Photo by ALB

From Weber's Charcoal Grilling™ by Jamie Purviance

Serves: 4
Prep time: 10 minutes
Grilling time: 6 to 8 minutes

Ingredients
Sauce
3/4 cup sour cream
2 tablespoons prepared horseradish
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

4 New York strip steaks, 10 to 12 ounces each and about 1 inch thick, trimmed of excess fat
2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper

Instructions
In a medium bowl mix the sauce ingredients.

Prepare the grill for direct cooking over high heat (450° to 550°F).

Lightly brush the steaks on both sides with the oil, and then smear the mustard on both sides. Season them evenly with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

Brush the cooking grate clean. To make crosshatch marks, lay the steaks on the cooking grate over direct high heat as if they were the small hands of a clock pointing to ten o’clock. Close the lid. After two minutes, lift the steaks with tongs and rotate them so they point to two o’clock. Close the lid and let them sear for another minute or two. Flip each steak and continue to cook for an additional 2 to 4 minutes for medium-rare doneness. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with the sauce on the side.

Grilled Polenta with Spicy Steak

So now that D and I know where to find polenta, we decided to try it again.

We both liked this meal.  However, it was small.  We have been trying to eat the correct portion sizes lately, except for salad.  Salad sucks, but it fills you up (it is horrible as a left over though, and I won't do it).

So anyway, this was really good.  But  the portion is too small for the next day.  So I have to figure that out.  When we have again, we have to have a side that isn't salad, that I can take to work the next day.  Such issues...

Grilled Polenta with Spicy Steak

Photo by ALB

Yield: 4 servings

Ingredients
4 teaspoons canola oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
1 (18-ounce) tube of polenta, cut into 8 slices
1 ripe peeled avocado, sliced
1/2 cup fresh cilantro leaves
1/2 cup (2 ounces) crumbled queso fresco
1/2 cup refrigerated fresh salsa
Lime wedges (optional)

Preparation
1. Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chile powder, and pepper; rub evenly over steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

2. While steak rests, brush remaining 1 tablespoon oil over both sides of polenta slices; sprinkle evenly with remaining 1/4 teaspoon salt. Add polenta to pan; cook 3 minutes on each side or until browned. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces steak, 2 tablespoons cilantro leaves, 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges, if desired.

Nutritional Information
Amount per serving
Calories: 397; Fat: 19.2 g; Sat fat: 4.6 g; Mono fat: 10.1 g; Poly fat: 2.6 g; Protein: 28.9 g; Carbohydrate: 24 g; Fiber: 5.1 g; Cholesterol: 41 mg; Iron: 3.1 mg; Sodium: 739 mg; Calcium: 70 mg

Cooking Light, JUNE 2010

Philly Cheesesteak Stew

I love all things Cheesesteak.  Honestly, you can make Steak-Ums, or a Filet Mignon in a roll with cheese, onion and peppers, and I will think they are equally as good (well, maybe not, but you get the gist).  So this recipe popped up on Pinterest and I decided to have it. Except the recipe I looked at involved bread bowls, and I'm not that patient to have soup in bread.  Putting it in a bowl and having bread on the side is fine by me.

Anyway, I showed D the recipe. He agreed about the bread.  We found a bread recipe but decided to save that for another day.  We just bought "good" bread.

D made this while I was doing some laundry and playing video games.

The result was good.  You should make it.

We will tweak it next time to reduce the calories (not toss meat in flour, use Cooking Spray in place of some of the oil).

Philly Cheesesteak Stew

Photo by ALB

Recipe adapted from Barefeet in the Kitchen
Yield: 5 Servings, 2 Cups each.

Ingredients
2 lbs very thinly sliced beef sirloin (used chopped beef for carne asada, sold at Aldi)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
5 tablespoons all purpose flour
4 tablespoons olive oil, divided
2 yellow onions, halved and thinly sliced, about 2 cups worth
Added 1 green pepper, sliced 3 cups cremini or white button mushrooms (used 16 oz)
1/2 teaspoon dried thyme
2 cloves garlic, minced
4 cups beef stock, hot
Top with Provolone cheese slices, hots and serve with bread

Preparation
Place the sliced meat in a large bowl and sprinkle with salt, pepper and onion powder, toss to distribute. Sprinkle 3 tablespoons of flour over the meat and toss well to coat all the pieces. Warm 3 tablespoons of oil in a large pot over medium high heat. Add half the meat to the hot oil and spread it across the pan. Let it sear for a minute or two and then toss with tongs or flip to cook on the other sides. Remove to a plate (the meat should still be a little pink inside), repeat the steps with the remaining meat.

Add a tablespoon of oil to the pot, if needed, and add the onions along with a sprinkling more salt and pepper. Toss to coat the onions and pepper with oil and then allow them to cook, stirring occasionally, for about 6 minutes, until they have softened and turned golden brown. Add the mushrooms, the dried thyme and the garlic and continue sautéing for another 5-6 minutes, stirring occasionally.

Sprinkle the remaining 2 tablespoons of flour over the onion mixture and stir well to coat everything. Slowly add the HOT beef stock, stirring constantly, to avoid little lumps of flour from forming. Reduce the heat to medium low and simmer for about ten minutes to thicken the broth.

Remove from the heat and add the cooked sirloin, along with any juices from the plate. Stir to combine, taste and adjust seasonings as needed.

Ladle into 5 bowls. Add cheese, and hot cherry peppers.

Enjoy!

Nutritional Information (From My Fitness Pal; Does not include Cheese, Bread, or Hots)
Calories: 481; Total Fat: 25 g; Saturated Fat: 6 g; Monounsaturated Fat: 8 g: Polyunsaturated Fat: 1 g; Trans Fat: 1 g; Cholesterol: 104 mg; Sodium: 623 mg; Potassium: 452 mg; Total Carbohydrate: 19 g; Dietary Fiber: 5 g; Sugars: 5 g; Protein: 45 g

Sourdough Panzanella with Grilled Flank Steak

I have no clue how easy or hard this was.  We decided to put it on the menu because we had bought sourdough earlier in the week and needed to use more of it.

I like the idea of a salad with no lettuce.  The steak on top of it was really flavorful.  Would have again.

Sourdough Panzanella with Grilled Flank Steak

Photo by ALB

The design of a serrated knife makes it ideal to cut through the skin of soft, juicy tomatoes as well as to cube the bread for this salad. Mincing shallots, slicing flank steak and onions, and chiffonading basil are all tasks well suited to a chef's knife.

Yield: 4 servings (serving size: 1 1/2 cups salad and 3 ounces steak)

Ingredients
Beef:

1/4 cup minced shallots
2 tablespoons fresh lemon juice
2 tablespoons low-sodium soy sauce
1/2 teaspoon dried thyme
1/2 teaspoon hot sauce
1 pound flank steak, trimmed
1 tablespoon red wine vinegar
Salad:
1 tablespoon red wine vinegar
1/2 cup thinly vertically sliced red onion
1 tablespoon balsamic vinegar
2 teaspoons extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 medium tomatoes, each cut into 8 wedges (about 1 pound)
1 (10-ounce) cucumber, peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups)
Cooking spray
5 cups (1/2-inch) cubed sourdough bread, toasted (about 8 ounces)
1/3 cup thinly sliced fresh basil leaves

Preparation
To prepare beef, combine first 6 ingredients in a zip-top plastic bag. Add 1 tablespoon red wine vinegar; seal bag. Marinate in refrigerator 2 hours.

To prepare salad, combine 1 tablespoon red wine vinegar, onion, and next 6 ingredients (onion through cucumber) in a large bowl. Cover and let stand at room temperature 2 hours, stirring occasionally.

Prepare grill.

Remove steak from bag, discarding marinade. Place the steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Add bread and basil to cucumber mixture; toss well. Serve salad immediately with steak.

Nutritional Information
Calories: 402; Calories from fat: 29%; Fat: 12.8g; Saturated fat: 4.3g; Monounsaturated fat: 5.8g; Polyunsaturated fat: 1.2g; Protein: 29.2g; Carbohydrate: 42g; Fiber: 4g; Cholesterol: 54mg; Iron: 4.7mg; Sodium: 884mg; Calcium: 78mg

Cooking Light MARCH 2004

Philly Cheesesteak

When you have steak about once a year, you don't really like when the person who makes it forgets all the seasoning for the recipe.  This thing sucked, but someone forgot to put Worcestershire sauce or soy sauce in it.

I don't want it again, just because the whole thing pisses me off.

Philly Cheesesteak

Meaty, gooey, and delightfully messy, our lightened version of Philly Cheesesteak is the type of sandwich you'll crave all year.

Yield: Serves 4 (serving size: 1 sandwich)
Hands-on:35 Minutes
Total:45 Minutes

Ingredients
1 (12-ounce) flank steak, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (5-inch) portobello mushroom caps
2 teaspoons extra-virgin olive oil, divided
1 cup thinly sliced onion
1 1/2 cups thinly sliced green bell pepper
2 teaspoons minced garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lower-sodium soy sauce
2 teaspoons all-purpose flour
1/2 cup 1% low-fat milk
1 ounce provolone cheese, torn into small pieces
2 tablespoons grated Parmigiano-Reggiano cheese
1/4 teaspoon dry mustard
4 (3-ounce) hoagie rolls, toasted

Preparation
1. Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.

2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.

3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).

4. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.

Nutritional Information
Calories: 397; Fat: 12.4g; Saturated fat: 4.9g; Monounsaturated fat: 4.7g; Polyunsaturated fat: 1.6g; Protein: 30.8g; Carbohydrate: 44.1g; Fiber: 3.7g; Cholesterol: 37mg; Iron: 4.6mg; Sodium: 637mg; Calcium: 213mg

Cooking Light MARCH 2012

Tri-Tip with Avocado Sauce

Weber does it again! This one is from Weber's Charcoal Grilling: The Art of Playing with Live Fire.

So it seemed a bit odd with the cucumber. You could taste it, but it wasn't gross, just unique. I liked it. D liked it. I'm going to assume it was easy. I had a few too many beers to pay attention to what D was doing.

We had with Smoked Baked Beans.

Tri-Tip with Avocado Sauce

Prep time: 20 minutes
Grilling time: 30 to 45 minutes
Paste
1 tablespoon whole grain mustard
1 tablespoon extra virgin olive oil
1 tablespoon freshly ground black pepper
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1 tri-tip roast, 2 to 2½ pounds and about 1½ inches thick, trimmed of surface fat

Sauce
1 ripe Haas avocado
1 four-inch section English cucumber (seedless)
¼ cup sour cream
Juice of 1 lime
1 small garlic clove
½ teaspoon Worcestershire sauce
½ teaspoon Tabasco® sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1. In a medium bowl mix the paste ingredients until smooth. Coat the tri-tip evenly with the paste. Let the
tri-tip sit at room temperature for 20 to 30 minutes before grilling.

2. Scoop out the flesh of the avocado and combine it with the remaining sauce ingredients in a food processor.  Process until smooth. The sauce should be fairly thick.

3. Prepare a two-zone fire for medium heat (see pages 14-15).

4. Brush the cooking grate clean. Grill the tri-tip over direct medium heat, with the lid closed as much as
possible, until lightly charred on both sides, 10 to 15 minutes, turning and rotating as needed for even cooking.
Move the tri-tip over indirect medium heat and cook to your desired doneness, 20 to 30 minutes for medium rare, turning and rotating as needed for even cooking. Remove from the grill and let rest for 10 minutes. Cut the tri-tip across the grain into very thin slices. Serve warm with the sauce on the side.

Makes 6 to 8 servings

Tri-tip Roast with Chimichurri Sauce

I think this was last night's dinner. If not, it is close.

Basically you need to run out and make this now. Of course, it is from Weber's Real Grilling, so of course, it is excellent.

Neither D and I were familiar with Tri-Tip but he got some for free, so we decided to try it. It was very good. Add the herbful chimichurri with it. Yum. A good tang. I can't wait to have it again. We had with elote.

Tri-tip Roast with Chimichurri Sauce 

Photo by ALB

From Weber's Real Grilling (Weber-Stephen Products, 2005, $33.95) by Jamie Purviance. For indirect heat, light one side of grill and place food on unlit side.

INGREDIENTS
4 large cloves garlic
1 cup loosely packed Italian parsley leaves
1 cup loosely packed cilantro leaves
1/2 cup loosely packed basil leaves
3/4 cup extra-virgin olive oil
1/4 cup unseasoned rice vinegar
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp hot sauce
1 tri-tip roast, about 2-1/2 lb (1-1/4 kg) and 1-1/2 inches thick

DIRECTIONS
For marinade/sauce, in food processor, mince garlic. Add parsley, cilantro and basil. Pulse to finely chop. With motor running, slowly add oil in thin stream, then add vinegar, salt, pepper and hot sauce. Reserve half marinade/sauce.

Pour remaining half in large, resealable plastic bag. Add roast. Press our air; seal. Turn bag to distribute marinade. Place bag in bowl; refrigerate 4 to 6 hours, turning bag occasionally.

Remove roast from bag; discard marinade in bag. Let roast stand at room temperature 20 to 30 minutes before grilling. Grill roast over direct medium heat (350F to 450F) 5 minutes per side, or until well marked on each side. Move roast over indirect medium heat. Cook with lid closed to desired doneness, about 20 to 30 minutes, turning once, for medium-rare. Remove roast from grill to cutting board. Let rest, loosely covered with foil, 5 to 10 minutes. Cut across grain into thin slices. Serve warm with reserved sauce.

Makes 4 to 6 servings.

No NI because again, I don't know how to account for a marinade.

Fiery Beef and Rice Noodle Salad

So I really want to like this salad. But it is missing something. I think a vinegar of some sort. I want that "tang" in the back of my throat. Instead, I get zilch, nothing, nada.

D made it. I guess it was easy. Even with the habenero it wasn't that spicy (deseeded and deribbed). We ate around 6. By 8, I was gnawing on my arm, I was so hungry, so think againg about "salads are filling."

For lunch (leftovers), this was mushy. Overall, I feel a good piece of meat was ruined with salad. Will not have again.

Fiery Beef and Rice Noodle Salad

Think salads aren't filling? Then you haven't tried this one packed with rice noodles, fresh vegetables, and tender steak.

YIELD: 4 servings (serving size: 1 1/2 cups salad and about 1 tablespoon basil)
COURSE: Main Dishes

Ingredients
2 ounces uncooked rice stick noodles
12 ounces flank steak, trimmed
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
2 cups shredded iceberg lettuce
1/3 cup thinly vertically sliced red onion
1 cucumber, peeled, halved lengthwise, and thinly sliced
1/2 habanero pepper, minced
1/4 cup fresh lime juice
1 tablespoon sugar
1 tablespoon fish sauce
12 basil leaves, torn

Preparation

1. Cook noodles according to package directions. Drain and rinse with cold water; drain. Coarsely chop noodles.

2. While noodles cook, freeze steak 5 minutes. Remove from freezer; cut across grain into 1/8-inch-thick slices. Sprinkle with salt and black pepper.

3. Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add beef; sauté 4 minutes.

4. Combine steak, noodles, lettuce, onion, cucumber, and habanero. Combine juice, sugar, and fish sauce; pour over noodle mixture, tossing gently. Sprinkle with basil.

Nutritional Information
Calories: 197; Fat: 4.3g; Saturated fat: 1.7g; Monounsaturated fat: 1.6g; Polyunsaturated fat: 0.2g; Protein: 20g; Carbohydrate: 20.2g; Fiber: 1.3g; Cholesterol: 27mg; Iron: 1.8mg; Sodium: 545mg; Calcium: 35mg

Cooking Light MARCH 2010

Grilled Steak Salad with Horseradish Dressing

So I got this off of a WeWa thread and it sounded pretty good.  D agreed so it went on the menu.

We had lots of substitutions...some cheap steak because Kroghetto didn't have flank steak. D made the dressing without the blue cheese since I don't like blue cheese. He just added it to his own salad (I put Parmesan on mine). We also used iceberg lettuce because we had a head, and neither of us could remember what it was supposed to be used for. We also used grape tomatoes because I don't like cherry tomatoes.

We would definitely have again.  We really liked the dressing, the flavor of the steak was good, and when it is 90+ degrees out, it hit the spot.

Grilled Steak Salad with Horseradish Dressing

Photo by ALB

Category: Salad
Adapted from CIA Gourmet Meals in Minutes Cookbook
Servings: 6
Posted by: ClassAct75 (Eileen)
April 20, 2008

CIA Notes: The minimum time required to prepare this flank steak allows for the assembly of a salad packed with hearty flavors that is both easy to prepare and beautiful to present.

Eileen’s Notes: This was my favorite meal from the CIA cooking class and loved it again when making it at home using filet, plum tomatoes, and reduced fat mayonnaise and sour cream. I also added extra horseradish and lemon juice as Peggy and Jilly did when preparing it for our class.

1 ½ pounds flank steak
1 tsp. salt, or to taste
½ tsp. black pepper, or to taste
¼ cup low fat sour cream
½ cup reduced fat mayonnaise
3 T prepared horseradish
2 T lemon juice
2/3 cup blue cheese, crumbled
6 cups romaine lettuce, washed and drained, cut into bite sized pieces
1 tsp. lemon zest
2/3 pint cherry tomatoes, sliced lengthwise
½ cup red onion, thinly sliced

Season the beef generously with salt and black pepper. Grill the steak to desired doneness, about 3-4 minutes per side for medium rare.

Meanwhile, in a small bowl, mix together the sour cream, mayonnaise, horseradish, lemon juice, and ½ tsp. pepper using a whisk. Season the dressing with salt and more pepper if necessary.

In a large bowl, toss together the lettuce, lemon zest, tomatoes, half the blue cheese crumbles, and the dressing. Divide the salad mixture among 6 serving plates.

Cut the steak across the grain into thin slanting slices. Place the sliced steak around the salad and top with the onion slices and remaining blue cheese.

CALORIES 326; FAT 20g; PROTEIN 27g; CHOLESTEROL 77mg; CALCIUM 117mg; SODIUM 755mg; FIBER 2g; IRON 3mg; CARBOHTDRATE 9g

Greek Stuffed Steak

D said this wasn't hard to make, but not easy.  If you are familiar with cutting open and pounding out meat, then it is ok. 
The bad...following the directions yields overcooked steak, and the portions were small.  The mashed potatoes needed salt.  

OK, these things are fixable, so did I like it, yes.  I love the tangy flavor of the steak...the potatoes, not crazy about.  D thinks because we used low quality feta.    
So yes, we would have again.


Greek Stuffed Steak


Yield:  8 servings (serving size: 2 steak slices, 2 tablespoons cooking liquid, and 1/2 cup feta mashed potatoes)

1/3 cup finely chopped red onion
1/3 cup chopped pickled pepperoncini peppers
2 tablespoons dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (1 1/2-pound) lean flank steak
Vegetable cooking spray
1/2 cup water
1/2 cup dry red wine
1/2 teaspoon dried oregano
Feta Mashed Potatoes (recipe below)

Combine first 6 ingredients in a bowl; stir well, and set aside.
Trim fat from steak. Using a sharp knife, cut horizontally through center of steak, cutting to, but not through, other side; open flat as you would a book. Place steak between 2 sheets of heavy-duty plastic wrap, and flatten to an even thickness, using a meat mallet or rolling pin. Spread spinach mixture over steak, leaving a 1-inch margin around outside edges. Roll up steak, jelly-roll fashion, starting with short side. Secure at 2-inch intervals with heavy string.
Coat a large Dutch oven with cooking spray, and place over medium-high heat until hot. Add steak, browning well on all sides. Add water, wine, and oregano to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove string, and cut steak into 16 slices. Serve with cooking liquid and Feta Mashed Potatoes.

CALORIES 271 (29% from fat); FAT 8.6g (sat 3.7g,mono 3.2g,poly 0.5g); IRON 3mg; CHOLESTEROL 43mg; CALCIUM 95mg; CARBOHYDRATE 28g; SODIUM 448mg; PROTEIN 20.6g; FIBER 3.2g

Cooking Light, MAY 1996

Feta Mashed Potatoes


This recipe goes with Greek Stuffed Steak

Yield:  8 servings (serving size: 1/2 cup)

2 pounds baking potatoes, peeled and cubed
1/4 cup skim milk
3 tablespoons (3/4 ounce) crumbled feta cheese
2 tablespoons nonfat sour cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

Place potatoes in a medium saucepan; cover with water, and bring to a boil. Cover potatoes, reduce heat, and simmer 20 minutes or until potatoes are very tender.
Drain potatoes well, and return to pan; beat at high speed of a mixer until smooth. Add skim milk, feta cheese, sour cream, salt, oregano, and pepper, and beat well.

CALORIES 111 (6% from fat); FAT 0.7g (sat 0.4g,mono 0.1g,poly 0.1g); IRON 0.4mg; CHOLESTEROL 3mg; CALCIUM 30mg; CARBOHYDRATE 23.6g; SODIUM 187mg; PROTEIN 3g; FIBER 1.7g

Cooking Light, MAY 1996

Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa

So D was channeling Laura Bush when he made the Avocado-Lime Salsa. He made it with lemon. And had an accident so we got a lot of lemon. Still it wasn't bad.

The steak was delicious. It was tender, and very flavorful. Spicy but not overwhelming. I liked the cabbage because it crunched.

We used wheat tortillas in place of the corn because we just did.

Would have this again. Had with refried pinto beans.

Grilled Flank Steak Soft Tacos with Avocado-Lime Salsa

Chili and chipotle powders lend earthy, smoky flavors to the grilled beef. For milder flavor, use ancho chile powder in place of the hot chipotle. The spice rub would also work nicely on chicken breasts.

Yield: 4 servings (serving size: 2 tacos)

Steak:
1 tablespoon chili powder
2 teaspoons grated lime rind
1/2 teaspoon salt
1/2 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
Cooking spray

Salsa:
1 cup diced peeled avocado
3/4 cup finely chopped tomato
1/3 cup finely chopped Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce (such as Tabasco)
Remaining ingredients:
8 (6-inch) corn tortillas (used 4 wheat)
2 cups very thinly sliced green cabbage


1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.
2. Prepare grill to medium-high heat.
3. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.
4. To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.
5. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 cup salsa and 1/4 cup cabbage.



CALORIES 353 ; FAT 16g (sat 4.3g,mono 7.6g,poly 1.7g); CHOLESTEROL 40mg; CALCIUM 78mg; CARBOHYDRATE 27.7g; SODIUM 593mg; PROTEIN 27.9g; FIBER 6.8g; IRON 2.5mg

Cooking Light, JUNE 2009

Salisbury Steak with Mushroom Gravy

So D made this in about 30 minutes. It was good, but nothing great. The gravy tasted a little to wine-y. To be honest with you, I think Quick and Easy Salisbury Steak is better.

We had with broccoli and Herbed Mashed Potatoes.

Salisbury Steak with Mushroom Gravy

Other Time: 40 minutes minutes
Yield: 4 servings (serving size: 1 steak and about 1/4 cup gravy)

1/3 cup grated onion, divided
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1 pound ground sirloin
Cooking spray
1 tablespoon butter
8 ounces cremini mushrooms, quartered
1/3 cup dry red wine
1 1/4 cups fat-free, lower-sodium beef broth
1 tablespoon all-purpose flour
1 teaspoon red wine vinegar

1. Combine 1/4 cup onion, pepper, salt, garlic, and beef. Shape into 4 (1/2-inch-thick) patties. Heat a skillet over medium-high heat. Coat with cooking spray. Add patties; cook 3 minutes on each side or until browned.

2. Melt butter in pan. Add mushrooms; sauté 4 minutes. Stir in wine and remaining onion; cook 2 minutes. Combine broth and flour; add to pan, and bring to a boil. Cook 5 minutes or until thick. Add patties and vinegar to pan; cook 2 minutes.

CALORIES 192 ; FAT 7.9g (sat 3.8g,mono 2.7g,poly 0.7g); CHOLESTEROL 68mg; CALCIUM 20mg; CARBOHYDRATE 6g; SODIUM 380mg; PROTEIN 24.9g; FIBER 0.7g; IRON 2.3mg

Cooking Light, DECEMBER 2010

Greek Steak Pitas

Well, we sort of had this. I looked at the recipe and decided it needed sauce. So I told D to make the sauce from the Greek Pork Chops. And to add tomatoes to the recipe. So D pretty much made the steak and spinach in this recipe and made the rest of it from the pork chop recipe. The spinach seemed out of place but everything else was good. We forgot the feta cheese.

Greek Steak Pitas

Serve a Mediterranean-inspired meal in minutes. These stackers are stuffed with bright flavors including Greek seasoning, lemon juice, red onion, and feta cheese. Creamy hummus rounds out this meal.

Preparation Time: 20 minutes minutes
Yield: 4 servings (serving size: 2 filled pita halves)


1/2 cup red wine vinegar
1 teaspoon Greek seasoning (such as McCormick)
1/8 teaspoon black pepper
1 (1-pound) flank steak, trimmed
1/2 teaspoon kosher salt, divided
1 teaspoon butter
1 teaspoon olive oil
2 tablespoons lemon juice
1 teaspoon minced garlic
1 (6-ounce) package fresh baby spinach
4 (6-inch) pitas, cut in half
1/2 cup thinly sliced red onion
24 slices English cucumber
1/2 cup (2 ounces) crumbled feta cheese

1. Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.

2. Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.

3. Spoon 2 tablespoons spinach mixture into each pita half. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.

Creamy hummus: Combine 1 cup rinsed and drained canned chickpeas, 2 tablespoons lemon juice, 1 tablespoon tahini (roasted sesame seed paste), 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper in a food processor; process until well blended. Gradually add 3 tablespoons extra-virgin olive oil; process until smooth. Serve with red pepper slices and baby carrots.

CALORIES 427 ; FAT 13.3g (sat 6.5g,mono 4.7g,poly 0.6g); CHOLESTEROL 53mg; CALCIUM 215mg; CARBOHYDRATE 39.1g; SODIUM 730mg; PROTEIN 35.5g; FIBER 2.6g; IRON 6mg

Cooking Light, JUNE 2009

Carne Asada Taco with Avocado Pico de Gallo

D made these over the weekend. They were so good. Lots of flavor. Even the leftovers were good. Definitely will have them again. We had with green chili cheese rice.


Carne Asada Taco with Avocado Pico de Gallo


If you don't have a gas stove to cook the tortillas, char them slightly in a grill pan over high heat.


Yield: 4 servings (serving size: 2 steak-filled tortillas and 1/4 cup pico de gallo)

1/4 cup fresh lime juice (about 2 medium)1
(1-pound) skirt steak, trimmed
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground red pepper
Cooking spray
1 cup diced seeded plum tomato
1/4 cup diced onion
3 tablespoons finely chopped fresh cilantro
1 tablespoon diced seeded jalapeño pepper
1 tablespoon fresh lime juice
1 garlic clove, minced
3/4 cup diced avocado (about 1 medium)
1/4 teaspoon kosher salt
8 corn tortillas
Lime wedges (optional)


1. Combine 1/4 cup juice and steak in a shallow dish. Sprinkle cumin, 1/2 teaspoon salt, and red pepper over both sides of steak. Cover and marinate in refrigerator 3 hours.
2. Heat grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into 1/2-inch pieces.
3. Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 teaspoon salt.
4. Heat tortillas over gas flame 15 seconds on each side or until charred on edges. Divide steak evenly among tortillas. Top with pico de gallo. Serve with lime wedges, if desired.


CALORIES 372 ; FAT 15.8g (sat 4.1g,mono 8.4g,poly 1.6g); CHOLESTEROL 50mg; CALCIUM 115mg; CARBOHYDRATE 32.6g; SODIUM 505mg; PROTEIN 27.6g; FIBER 5g; IRON 4mg


Cooking Light, NOVEMBER 2009