adapted from Paul Gregory’s Roulade of Beef and Asparagus
Continue readingPosts Tagged → Beef
Beef Bourguignon
The bourguignon in Boeuf Bourguignon refers to Burgandy, the region of France where the dish originated. The original dish calls for tiny white onions but I have taken the liberty of substituting larger ones in order to reduce the amount of work: I don’t think you lose any texture or flavor as a result.
Continue readingCowboy Steak au Poivre
My nephews, Michael and Nadav Nirenberg, both beg for this dish. In fact, they convinced me that Nadav needed a supply of the rub to bring to college: he makes this in his dorm room!
Continue readingSteak with Cumin and Chipotle
This crackly rub works equally well on pork, chicken, and shrimp. Serve this with warm tortillas instead of bread, and your favorite salsa on the side.
Continue readingFlavored Butter for Steak
Make these butters ahead of time and keep a couple of logs in the fridge or freezer to slice as needed. I like to keep a selection on hand and place coins of them on a plate so that my guests can choose. They’re also good on chicken.
Continue readingShish Kebab
Grill some pitas or flatbread to serve alongside these succulent skewers.
Continue readingApricot Soy-Glazed Sirloin Steak Tips
A perfect combination of sweet, tart, spicy, and rich. Serve this with sweet potatoes.
Continue readingFlank Steaks with Bourbon, Balsamic, and Ginger
Flavors from the American South, Italy, and Asia make this mellow marinade something special. Serve the steak with jasmine rice and steamed asparagus or broccoli.
Continue readingFlank Steaks with Soy Sauce, Sherry, and Dijon Mustard
She probably doesn’t even remember giving me this recipe, but my pal Susan Orlean sent me on my first foray into cooking flank steak 25 years ago. This marinade is also great on chicken and pork.
Continue readingMexican-Spiced Flank Steak
Sweet and spicy, this is best served with rice and roasted sweet potatoes. The marinade is also good on chicken and pork.
Continue readingSpicy Mustard Flank Steaks
This robustly flavored steak is particularly tasty when grilled. I like it with corn on the cob and potato salad.
Continue readingFlank Steak with Citrus, Soy, and Garlic
This slightly Asian marinade is also great on chicken, salmon, and pork. The red pepper flakes can be eliminated or reduced for a milder flavor.
Continue readingMeat Loaf
This is comfort food at its best. Serve it with mashed potatoes (smooth or lumpy – it’s up to you) and a green salad. You can also shape the meat into patties and make burgers if your family prefers. Leftover meat loaf makes wonderful sandwiches; crumbled, it can be added to beef chili.
Continue readingAll-American Beef Chili
This can be served right away (and it’s yummy), but it really improves after resting overnight. (Who doesn’t?)
Continue readingGrilled Marinated Flank Steak with Soy, Sherry, and Dijon
I was a vegetarian for 15 years until one cool, breezy summer night that followed a very hot, very sticky summer day. I visited a friend who was grilling flank steak on his Cambridge deck. The smell of just about anything grilled is seductive, but the aroma of the steak knocked me right off my feet. I’ve been eating meat ever since, and although I don’t often cook it, it’s one of my favorite things to eat at restaurants. I cook it at home on special occasions, always cooking more than I need, because I love to eat it cold the next day, sprinkled with lots kosher salt and black pepper.
Continue readingBeef Carbonnade
When I first made Beef Carbonnade, I included parsnips and potatoes in the stew, but I now prefer having them as a separate accompaniment.
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