Philly Cheesesteak Tacos

What?!? Yes! Philly Cheesesteak in a taco. You are welcome!

  • 1 lb thinly sliced beef
  • 2 tbsp Worcestershire sauce
  • Salt and pepper
  • 8 oz sliced crimini mushrooms
  • 1 onion sliced thin
  • 2 bell peppers sliced thin
  • 8 slices provolone
  • 12 crunchy taco shells

Heat a large non-stick skillet over medium high heat, add meat and toss with Worcestershire sauce, then season with salt and pepper. Cook until 1/2 cooked. Add mushrooms, peppers and onions and cook until all are soft and meat is cooked through.

Spoon mixture into shells and top with provolone.

Serves 4.

Steak with Padron Salsa

This dish was inspired by a recipe in the latest issue of Bon Appetite. I swapped Shishito peppers for padrons – so good!

1½-inch-thick boneless rib eyes (1¼ pounds or so)
Salt and pepper
Olive oil
1 lb Padron or shishito peppers
2 garlic cloves, finely grated
2 tbsp sherry vinegar

Season steak generously with l salt and pepper.

Prepare a grill for medium-high, indirect heat. Grill steaks over direct heat, turning once, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side.

Transfer to a cutting board and let rest 20 minutes before slicing against the grain.

Meanwhile, heat 1 tbsp oil in a large skillet, preferably cast iron, over high heat. As soon as oil starts to smoke, add peppers to cover bottom of pan in a single layer (don’t crowd). Cook, tossing occasionally, until blistered in spots but still green, about 3 minutes. (You don’t want them to collapse or soften too much.)

Transfer to another cutting board and repeat with remaining peppers. Let sit until cool enough to touch. Coarsely chop peppers and place in a small bowl. Mix in garlic, vinegar, and remaining 1/2 cup oil; season with salt.

Serve the steaks topped with the salsa.

Serves 2 – 4.

Steak and Spring Vegetables

This is an easy weeknight meal chock full of spring veggies. If you don’t have access to green garlic – sub in 4 cloves garlic, green onions can stand in for spring onions and peas for pea shoots. I served this dish with a little buttered fregola pasta.

Ingredients:

1 lb New York Strip Steak
1 bunch of green garlic, sliced 1/2 inch pieces
1 bunch of garlic scapes, sliced 1/2 inch
1 bunch of spring onions, sliced 1/2 inch
1 bunch of asparagus, sliced 1/2 inch
1 clove garlic
1/3 c dijon
1 tbsp sherry vinegar
1 tsp honey
1/2 tsp cayenne pepper
1/3 c olive oil
1 tbsp water

Combine garlic clove, Dijon, sherry vinegar, honey, olive oil, cayenne and water and blend together with an emersion blender until smooth.

Heat grill over medium high. Season steak with salt and pepper and rub with a little olive oil. Grill 3 – 5 min per side until internal temp of 120. Let rest.

In a large skillet heat 2 tbsp olive oil and add all the veggies excep that pea shoots and cook for about 7 minutes until Asparagus is crisp tender. Stir in pea shoots and season with salt and pepper.

Slice steak thin and drizzle with sauce. Serve with veggies.

Serves 4.

Grilled Steak with Rice Tabbouleh 

  
Another winner from Jamie Oliver’s Everyday Superfoods- love the rice! I served with roasted Brussels sporuts.

Ingredients:
3/4 c brown rice
½ a bunch mint, chopped
1 bunch flat-leaf parsley, chopped
2 spring onions, sliced thin
1 lemon
Olive oil
½ pomegranate, seeds only
1/4 c shelled unsalted toasted pistachios
7 oz roasted peeled red peppers, jarred
7 oz fillet steak
1/4 c feta cheese, crumbled

Cook the rice according to package, drain and put into a bowl. Stir herb, Pom seeds, onions, lemon zest and juice, 1 tbsp of oil and a pinch of black pepper. 

Heat a grill o high heat.

Drain the peppers, open them out and grill on both sides, then remove to a plate. Rub a little oil and a pinch of sea salt and pepper into the steak, then griddle for 2 to 3 minutes on each side for medium-rare, turning every minute, or until cooked to your liking. Rest the steak for a couple of minutes on top of peppers. Toss the steak and peppers in the resting juices, slice up the steak, add both to the platter and crumble over the feta. 

Serves 2. 

Bavette Steak with Garlic Butter Sauce

IMG_0140.JPG
Bavette steak is one of those cuts that is hard to find, if you can’t find it use flank steak instead. Let the steak marinade for at least an hour and be sure to top it with the garlic thyme butter.

Ingredients:
1 1/2 to 2 lbs. bavette steak or flank steak
2 tablespoons olive oil
1 shallot, chopped
1/2 tsp salt and pepper
2 tablespoons butter
1 garlic clove, minced
Leaves from 3 sprigs fresh thyme, chopped

Put steak in a resealable plastic bag with olive oil and shallot. Spread mixture evenly. Seal bag and chill until ready to cook, at least 1 hour and up to 2 days ahead.

Heat grill to high. Bring steak up room temp for at least 20 minutes, then remove from bag, scraping off shallots, and sprinkle with salt and pepper. Grill, covered, turning once, until done, 8 to 10 min for medium-rare. Transfer to a cutting board and let rest 10 min.

Melt butter in a small frying pan, then add garlic and thyme and cook until simmering and fragrant, 2 minutes. Pour warm butter mixture over steak and slice thinly.

Serves 6 – 8.

Phyllo Wrapped Tenderloin

20131226-060848.jpg

For Christmas dinner I got super fancy! This recipe was adapted from fine cooking I made quite a few changes. I used top sirloin steaks and pate. It was amazing! Don’t worry if the phyllo gives you issues, it will look beautiful in the end.

Ingredients:
1 lb cremini mushrooms, cleaned
2 medium shallots
1 clove garlic
2 TBSP butter
1/4 c parsley, chopped
Salt and pepper

For the croustades:
6 top sirloin steaks , 6 oz. each and about 1-3/4 inches thick
Salt
1 TBSP unsalted butter
1 TBSP vegetable oil
8 oz pate
1-lb. package phyllo dough, thawed in the refrigerator overnight
1/2 c butter, melted; more if needed
1/4 c thinly sliced fresh chives

For the filling:
Trim the mushroom stems close to the caps. Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed; scrape the bowl as needed.

Heat the butter and oil in a large skillet over medium heat. Add the mushrooms, cover, and cook, stirring occasionally, until the mushrooms are very soft and fragrant, 3 to 5 minutes. Don’t let them brown. Uncover and cook until the pan is mostly dry, 2 to 3 minutes. Add the parsley; season with 1/2 tsp salt and pepper to taste. T

For the croustades:
Season the filets mignons generously on all sides with salt. Heat the butter and oil in a large skillet over medium-high heat until very hot and sizzling.

Put three of the filets in the pan and sear on one side until well browned, 1 to 2 minutes. Turn and brown the other side. Then quickly sear along the sides, using tongs to turn, about another 1 minute per side. Transfer to a plate lined with paper towels. Repeat with the remaining filets. Cover and refrigerate for at least 1 hour.

To assemble: Mash pate with a fork in a small bowl until spreadable. Remove at least 24 sheets of phyllo from the package and cut them into
10-inch squares. Cover them with -plastic wrap and a damp dishtowel while you work to keep them from drying out. Lay a single phyllo sheet on a clean, dry surface. With a pastry brush, lightly paint an even coat of the melted butter over the entire surface of the square. Sprinkle with about 1/2 tsp. of the chives. Set a second sheet at a 90-degree angle over the first. Brush butter over it as well and sprinkle with another 1/2 tsp. chives.

Make four layers, omitting the chives from the last layer, with the corners of the phyllo pointing in different directions, starlike. Blot one filet dry with a paper towel, set it in the center of the star, and sprinkle it with salt. Spread about 2 Tbs. of the Boursin on the filet and top that with 2 generous Tbs. of the mushroom filling.

Pick a starting point and work your way around the filet, gathering the edges of the phyllo star together, beggar’s purse style. Lightly pinch together the gathered phyllo close to the surface of the meat to hold it in place. Pull the corners open slightly as if making a paper flower. Brush the whole exposed surface lightly with more butter, being sure that the bottom is buttered as well. Transfer to a heavy baking sheet. Repeat this “packaging’” for the remaining filets. If you’re working ahead, chill the filets uncovered on the baking sheet until ready to bake, up to 8 hours.

To bake: Take the croustades out of the refrigerator about 20 minutes before you’re ready to bake them. Position an oven rack in the lower third of the oven and heat the oven to 400°F. Bake the croustades, rotating the baking sheet after 10 minutes to ensure evening browning, until an instant-read thermometer inserted through the side of each packet and into the center of the filet reads 130°F for medium rare, 17 to 22 min. Serve immediately.

Serves 6.

20131226-060829.jpg

Mustard and Sugar Crusted steak

20120513-072428.jpg

I had the most amazing steaks at Lamberts in Austin and this is my attempt to replicate it. I marinated the steaks in bourbon and brown sugar then broke out the blow torch to caramelize the mustard and sugar on the finished steak – a sort of steak with a creme brûlée crust – yummy!!!

Marinade:
3/4 c bourbon
3/4 c brown sugar
1 TBSP of mustard powder
1 TBSP garlic powder
Salt and pepper

1 lb steak

Crust:
2 TBDP Dijon
2 TBSP brown or maple sugar

Combine marinade ingredients, add steaks and marinade in a ziplock bag for 4 hours in fridge.

Remove from marinade and let rest for 30 minutes.

Grill on high 2-3 minutes per side for 1/2 inch steak and 2-4 minutes for 1 inch steals.

Rest 2 – 3 minutes.

Spread mustard over steak, sprinkle with sugar and carmalize with a blow torch. Flip and repeat.

Serves 4.