Beef – Page 10 – Fun Foodie Family

Steak Tacos

Hey guys! Hope you all had a great weekend! Here is a super fast meal that was a bit hit with the family.

Steak Tacos

1 flank steak (you could use this rub on any steak)

Steak Rub-
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon black pepper
1 tablespoon olive oil

Rub your steak with the mixture. Grill the steak on a screaming hot cast iron grill pan. Cook for 8 minutes on the first side. Flip over and finish cooking for 3 to 5 minutes, depending on your desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.

Add your meat to some tortillas and add your favorite toppings!
Plenty of leftovers for another meal or two.

Deconstructed Chicken, Steak, and Veggie Kabobs with Couscous

Beef, Chicken, One pot meal, Side dishes...veggies, potatoes, grains

So what is a kabob, really? I have a little history lesson tonight to go along with your dinner courtesy of Wikipedia… look it up for the whole story…Kebab is a Middle Eastern dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating in the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire and later Ottoman Empire, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab cooked on a skewer, whereas in Europe it refers to doner kebab, sliced meat served in a pita. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. It is also popular among Western youth as a snack after a night-out.

Long story short; Meat on a stick, people. Unless you are preparing your own homemade skewers, not a good idea to grill ones from the store or add combinations of meats and veggies. Skewers require a good soak in water to prevent burning- at least 20 minutes- not sure I trust 22 year old Shane to properly soak my skewers for the proper amount of time. Plus, different meats and veggies take different times to cook, so you really have to be careful.

But these skewers were on sale and they looked so pretty. 2 chicken and 2 steak skewers. I took the chicken off the skewers first and cooked them in a hot skillet with a little bit of oil to cover the pan. After the first side was browned, about 10 minutes, I added the steak and veggies. I cooked the other side of the chicken for another 8 minutes. I cooked the steak on 6 minutes per side. I took the meat out and let the veggies cook for another 5 minutes while I cooked the couscous (boxed-follow directions) and steam fresh veggie (cauliflower and broccoli). I got a large bowl and plated the couscous, veggies, then meat on top. Make sure you add in all that delicious juice. This meal came together in under 30 minutes! Take that, Rachel Ray! =)

Spicy Slow Cooked Beef Chili

Beef, Soups

So today at about 12:30, I started prepping this dinner. I browned the meat, made the sauce, and let it cook until my husband came home at 5. It only needed about 30 more minutes. Everyone was STARVING!!!! No one could wait! Hubby had a hockey game and he had to eat soon. The girls were ready to attack the cabinets for whatever snack food they could find. I could not hold them off. So we went out to Chinese. Sigh… we will eat this tomorrow night. It will cook longer to warm up. It will just get better with age. This is a yummy spicy beef chili, no beans. I will make the girls try a bite. “My tongue is burning!” “Too spicy!” “Can I have more crackers, please?” I already have a backup plan… wagon wheel pasta and alfredo sauce. You should make your kids try everything you make. It is good for their palettes and opens them up to new flavors they may actually like. But they just might not like it; they might not be ready for those flavors yet; that is ok. Keep on trying but make sure they are still well fed. The alternate will be just as tasty. I may even add in a few veggies…

Spicy Slow Cooked Beef Chili

1 beef rump roast, browned
1 onion, chopped
4 cloves garlic, smashed
4 tablespoons of tomato paste
1 bottle beer- I used Yuengling
2 large cans of tomato sauce
2 small cans of stewed tomatoes
1/2 cup worcestershire sauce
1-2 cups beef broth/water/more beer- depending on the size of your meat- eyeball along the way
heaping spoonful of cumin
heaping spoonful of paprika
heaping spoonful of chili powder
heaping spoonful of cayenne pepper
few shakes of red pepper flakes
salt and pepper- make it rain!
1 tablespoon sugar

Directions

In a large pot, brown your beef
Take out beef and add a bit of oil
Cook your onions down for about 5 minutes
Add your garlic and tomato paste; cook for 3-5 minutes
Add your beer and worcestershire. Stir and reduce for about 5 minutes.
Add all your canned tomatoes and spices
Stir well and add back in your beef. Add your broth or water if needed along the way. This should be thick, but not without a bit of liquid. Check and turn your meat every 30 minutes or so. Add more liquid (water/beef broth/beer) as needed.
Cook on med.low for 5 hours plus… The longer the better.

Burger Bar

Beef, Side dishes...veggies, potatoes, grains

Evening all! Tonight I had a brilliant idea. Well, I remembered an idea I had a while back. It was the taco bar. Except now, I decided to change it up and have a burger bar. Cool right? Tomato, lettuce, bacon, different cheeses, different condiments (ketchup, BBQ sauce, mayo, mustard, horseradish etc.), worcestershire mushrooms and onions (recipe included)… you get the drift…add what you know everyone likes and go with it!

Burgers-
I took a pound of meat and let it come to room temperature. Do this with all meats; it provides a better way for your meat to cook evenly. To the meat 1/2 of a minced or grated onion or 1 teaspoon of onion powder, 1 clove of minced garlic or 1 teaspoon garlic powder, 2 tablespoons Worcestershire sauce, and salt and pepper, at least 1 teaspoon if not more of each. Take off your rings, and just get in there… mix it all together, but DO NOT OVERMIX! Your meat can become tough. Portion out 4 burgers. I just take the meat and cut it into 4 equal pieces. You could use a knife, vegetable chopper, or pizza cutter. Form your patties to fit your buns. Press your thumb in the middle of the burger. Why? Well, this creates a uniform and level burger that cooks more evenly. If you don’t, your burger will be fat in the middle and flat on the outsides. No bueno.

Now on to the pan. Grills are fine. Cast iron grills are better. Cast iron pans are the best. I love how the burgers get that yummy crust and picks up all the flavoring of the cast iron pan, not to mention adds to the pan’s flavoring. Make sure your pan is SCREAMING hot so they don’t stick. Add the burgers and leave them. DO NOT PRESS ON THE BURGER! Resist the urge to turn them over until they are ready… I can tell they are ready when a see a tiny crust forming and about half of the burger seems to be turning from pink to brown. I say about 6 minutes or so. Turn it; behold it’s glory….

Worcestershire Mushrooms and Onions

1 small onion, thinly sliced
1 container of mushrooms, sliced
3 tablespoons of Worcestershire Sauce
3 tablespoons olive oil
salt and pepper to taste

Heat pan with enough olive oil to coat the pan, about 2 tablespoons
Add onions and mushrooms.
cook down for about 10 minutes.
Add worcestershire sauce. Salt and pepper to taste. Mix well. Let cook as long as possible on low heat.

Life Cycle of a Steak, Part 2— with Bacon Wrapped Asparagus

Beef, Side dishes...veggies, potatoes, grains

Bacon Wrapped Asparagus- Wrap 3 stalks of asparagus in one piece of bacon. Drizzle with olive oil, salt and pepper. Cook at 400 until crispy, about 20 minutes or so. I flipped halfway through. SO GOOD!

https://funfoodiefamily.com/2013/08/24/life-cycle-of-a-steak/

https://funfoodiefamily.com/2013/06/27/living-a-dream/

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