Beef

INGREDIENTS For the Marinade: 1/3 cup balsamic vinegar 1/3 cup Worcestershire sauce 1/3 cup olive oil 2 garlic cloves, grated 1/2 tsp. ground black pepper 1/4 tsp. red pepper flakes (optional) 2 Tbsp. honey, divided 2 Tbsp. Dijon mustard, divided For the Kebabs: 1 1/2 lbs sirloin or New York strip, cut into 1-inch cubes 8 oz. 1 baby portobello mushrooms, large stems removed 1 red onion, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 1 red bell pepper, cut into 1-inch pieces Chopped fresh parsley, for garnish INSTRUCTIONS For the marinade: Whisk together the vinegar, Worcestershire, olive oil, garlic, black pepper, red pepper flakes, and 1 tablespoon each of the honey and mustard in a medium bowl. Transfer 1/4 cup of the marinade to a small bowl; whisk in the remaining 1 tablespoon each honey and mustard to make a glaze. Set the glaze aside. For the kebabs: Add the marinade and the meat to a resealable plastic bag. Seal the bag and massage it gently to coat all of the meat. Refrigerate at least 1 hour or up to 6 hours. Remove the meat from the refrigerator 30 minutes before grilling. If using wooden skewers, soak in water for at least 30 minutes. Preheat the grill to medium-high heat (400 to 450°). Thread the meat, mushrooms, onion, and peppers on the skewers, alternating as you like. Grill the kebabs uncovered until grill marks form, about 4 minutes. Turn the kebabs, and brush the grilled side with half of the glaze. Continue grilling until grill marks form on the bottom side, 3 to 4 minutes more. Turn the kebabs, and brush with the remaining glaze; grill to desired degree of doneness (about 135° for medium), about 1 minute more. Let kebabs rest for 5 minutes. Sprinkle with parsley just before serving.

INGREDIENTS MEAT 1 (8 to 10 pound) top round beef roast Kosher salt ¼ cup coarsely ground black pepper 2 tablespoons dried oregano Leaves from 6 sprigs fresh rosemary 3 tablespoons smooth Dijon mustard 2 large heads of garlic, halved crosswise Extra-virgin olive oil GRAVY 1 cup hearty red wine, such as Chianti or Merlot 3 tablespoons grainy Dijon mustard 4 cups beef stock 1 tablespoon red wine vinegar Kosher salt and freshly ground black pepper INSTRUCTIONS Preheat the oven to 500°F. Position a rack in the center of the oven. ...

INGREDIENTS 8 frozen hash brown patties 1 onion 1 cup mayonnaise 2 teaspoons Kosher salt, divided 2 tablespoons sweet pickle relish 2 teaspoons white vinegar 2 teaspoons sugar 2 teaspoons mustard 1 1/2 teaspoons paprika 1 teaspoon onion powder 1 tablespoon olive oil 1 1/4 lb ground beef sirloin 1 teaspoon freshly ground black pepper 2 teaspoons Worcestershire sauce 8 ounces Cheddar cheese, grated, divided 2 teaspoons sesame seeds 3 cups shredded iceberg lettuce 1/2 cup hamburger dill pickle slices, roughly chopped INSTRUCTIONS Preheat the oven to 400 degrees F (200 degrees F). Place hash brown patties in a single layer along the bottom of a 9x13 baking dish. Bake in the preheated oven until golden and crisp on the bottom, about 25 minutes. Meanwhile, grate or very finely mince 2 tablespoons of onion and set aside, along with any accumulated juices. Cut the remaining onion into a small dice and set aside. While hash browns bake, combine grated onion with mayonnaise, 1/2 teaspoon salt, sweet pickle relish, white vinegar, sugar, mustard, paprika, and onion powder in a bowl and mix well. Set aside. Heat oil in a large skillet over medium-high heat. Add beef and cook, undisturbed for 3 minutes. Continue to cook, while crumbling the meat with the back of a spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes. Season with remaining salt, pepper, Worcestershire and remaining chopped onions and cook for 1 minute. Remove from the heat and stir in 2/3 cup of the sauce mixture and 1 1/3 cup cheese. Flip hash brown patties over, so the crispy side is on top. Pour meat mixture over hash browns and top with remaining shredded cheese. Sprinkle with sesame seeds and bake until bubbly and cheese is melted, 10 to 12 minutes. Remove from oven and let stand for 5 minutes. Top with shredded lettuce and drizzle with remaining sauce. Top with chopped pickles and serve immediately.

INGREDIENTS 1 lb. 90% lean ground beef 1 cup Panko crumbs 1/2 cup diced yellow onion 1/2 cup milk 1 large egg beaten 2 tbsp. ketchup 1 tbsp. Worcestershire sauce 1 tsp. dried parsley leaves 3/4 tsp. salt 1/2 tsp. garlic powder 1/4 tsp. ground black pepper 1/4 tsp. fresh dill 2 sticks celery, chopped For the Topping: 1/4 cup ketchup 2 tbsp. packed light brown sugar 1 tbsp. apple cider vinegar INSTRUCTIONS Preheat oven to 350 F In a large bowl, add the beef, bread crumbs, onion, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and pepper. Use your hands to mush and mix these ingredients together until well combined.* Add the meat mixture to a loaf pan with parchment paper. Pat the meat down into an even layer. In a small bowl, add 1/4 cup ketchup, the brown sugar, and vinegar. Stir to combine. Pour the sauce on top of the meatloaf and spread it into an even layer. Bake uncovered until internal temp reads 150-155°, about 25 minutes. Increase temp to 425, continue cooking until carmelized, about 15 mins. Let the meatloaf rest for 8-10 minutes before serving (or it may break apart). NOTES *Be sure to mix the meat really well. This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy. ...

INGREDIENTS Paste 1 tablespoon extra-virgin olive oil 1 tablespoon minced garlic 1 teaspoon pure chile powder 1 teaspoon packed light brown sugar 1/2 teaspoon kosher salt 1/2 teaspoon chipotle chile powder 1/4 teaspoon ground cumin The Rest 1 1/2 pounds skirt steak, ½ to 4 inch thick, trimmed of excess surface fat, cut with the grain into 12-inch long pieces 1 bag (12 ounces) tortilla chips 1 can (15 ounces) black beans, rinsed and drained 2 cups shredded sharp cheddar cheese (8 ounces) 2 cups shredded Monterey Jack cheese (8 ounces) Green onions Pickled jalapenos Tomato-Avocado Salsa INSTRUCTIONS In a small bowl mix together the paste ingredients. Brush the paste on both sides of the steak pieces. Let the steak stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for direct cooking over high heat (450° to 550°F). Brush the cooking grates clean. Grill the steak pieces over direct high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steak across the grain into bite-sized pieces. Layer half of the tortilla chips, steak, black beans, green onions, jalapenos, cheddar and Monterey Jack cheeses on a large sheet pan. Place the pan over direct high heat, close the lid, and cook until the cheese is melted, about 5 minutes. Remove from the grill and serve immediately with the salsa. Repeat with the remaining ingredients on a second large sheet pan. Serves 12 to 15 ...

INGREDIENTS 1 pound extra lean ground beef ½ teaspoon sea salt 1 small onion, diced ½ teaspoon garlic salt 1 ½ teaspoons Italian seasoning ¾ teaspoon dried oregano ¾ teaspoon crushed red pepper flakes 1 dash hot pepper sauce (such as Frank’s RedHot®), or to taste 1 ½ tablespoons Worcestershire sauce ⅓ cup skim milk ¼ cup grated Parmesan cheese ½ cup seasoned bread crumbs INSTRUCTIONS Preheat an oven to 400 degrees F (200 degrees C). Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. MISCELLANEOUS Prep: 20 mins ...

INGREDIENTS 1 1/2 pounds ground beef 1 cup diced onion 1 pinch garlic powder, or to taste 1 pinch salt and ground black pepper to taste 1 (26.5 ounce) can condensed cream of mushroom soup 1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®) 2 cups shredded Cheddar cheese 1 pinch paprika, or to taste 1 pinch dried parsley flakes, or to taste INSTRUCTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cook and stir ground beef, onion, garlic powder, salt, and black pepper in a skillet over medium heat until beef is browned and crumbly, 7 to 10 minutes. Spread beef into the bottom of the prepared baking dish. Stir cream of mushroom soup, potato nuggets, and Cheddar cheese together in a large bowl until potato nuggets are evenly coated in soup and cheese. Spread potato nugget mixture over beef mixture. Bake in the preheated oven until browned, about 45 minutes. Sprinkle paprika and parsley flakes over the top.

INGREDIENTS 1 1/2 pounds 80% lean 20% fat ground beef or ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons seasoning salt 1 teaspoon garlic powder 1/2 teaspoon ground black pepper 4 hamburger buns Optional: 4 slices of cheese Optional: hamburger toppings - lettuce, tomato, onion, pickles, ketchup, mustard, mayo, etc. INSTRUCTIONS Preheat the grill to 375 degrees F (medium-high). In a large bowl, add the beef. Sprinkle evenly with the Worcestershire sauce, seasoning salt, garlic powder, and pepper. Use your hands to mix the ingredients until they are just combined. Divide the meat mixture into fourths. Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inch thick. Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks. Repeat with the remaining meat mixture, making 4 hamburgers. Place the burgers on the grill. Cook 4-5 minutes on the first side. Flip the burgers over and cook an additional 4-5 minutes, until the burgers have reached the desired doneness.* If adding cheese, lay a slice of cheese on each burger patty about 1 minute before taking the burgers off the grill, so the cheese has a chance to melt. NOTES I usually cook for 4 minutes on each side for medium-well burgers. ...

INGREDIENTS 3 tablespoons unsalted butter, melted 1 large yellow onion, diced medium 2 large carrots, cut into 3/4-inch pieces Coarse salt and ground pepper 2 tablespoons tomato paste 1 pound ground beef or lamb 2 teaspoons fresh thyme leaves 1 cup dark (porter) beer 2 tablespoons all-purpose flour 3/4 cup frozen peas 1 large russet potato (3/4 pound), very thinly sliced INSTRUCTIONS Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper. Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving. Prep: 30 mins ...

INGREDIENTS 1 pound lean ground beef 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/2 teaspoon garlic powder 1 teaspoon prepared yellow mustard 3/4 cup ketchup 3 teaspoons brown sugar salt to taste ground black pepper to taste INSTRUCTIONS In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper. YIELD 6 servings ...