Steak, Beets, & Greens

From Martha Stewart

• Prep Time25 minutes
• Total Time35 minutes
• YieldServes 4

Ingredients

• • 3 to 4 medium red or yellow beets (1 1/2 pounds total), peeled and cut into 1/2-inch wedges 
  • (Cook's Note: wear gloves when working with beets so they don't stain your hands)
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper, or Montreal Steak Seasoning
  • 1 skirt or flank steak (1 1/2 pounds), cut into 4 equal pieces
  • 1 bunch Swiss chard (12 ounces), leaves cut into large pieces
  • 2 teaspoons red-wine vinegar

Directions

1. Preheat oven to 400 degrees. Place beets on a large sheet of foil; drizzle with 1 tablespoon oil and season with salt and pepper. Fold foil to make a packet and crimp edges to create a tight seal. Place on a rimmed baking sheet and roast until beets are tender, 25 to 30 minutes.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Season steaks with salt and pepper and cook until medium-rare, 3 to 6 minutes per side (depending on thickness). Transfer to a plate to rest.
3. Wipe skillet clean with a paper towel; return to stove. Heat 1 tablespoon oil over medium-high. Add Swiss chard; cook, stirring constantly, until wilted, about 2 minutes. Add beets and vinegar; season with salt and pepper and toss to combine. Thinly slice steak against the grain and serve with beets and greens.

Pepper Steak Skewers

Pepper Steak Skewers

Recipe courtesy Sandra Lee for Food Network Magazine

Prep Time:

30 min

Inactive Prep Time:

--

Cook Time:

5 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

For the steak rolls:

• 2 pounds flank steak
• 2 tablespoons Montreal steak seasoning
• 1 12-ounce jar roasted red peppers, halved
• 1 cup shredded pepper jack cheese
• 1 tablespoon canola oil

For the spicy yogurt sauce:

• 1 teaspoon Montreal steak seasoning
• 1/2 cup plain yogurt
• 1/2 tablespoon hot sauce
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon chopped fresh parsley

Directions

Preheat a grill to medium. Butterfly the steak by cutting horizontally through the center until the two halves open flat. Cover with plastic wrap and pound it to about 1/4 inch thick. Cut into 3 equal rectangles.

Lay out each steak rectangle. Season with 1 tablespoon steak seasoning. Lay a piece of the roasted red pepper along the bottom edge of each. Sprinkle each with 1/3 cup cheese. Starting at the bottom edge, roll each rectangle into a tight log. Place the 3 rolls parallel to one another. Pierce the 3 rolls with 6 evenly spaced skewers so each skewer goes through the center of all rolls. Slice the rolls between the skewers to make 6 skewers with 3 pieces on each. Season with the remaining 1 tablespoon steak seasoning.

Make the spicy yogurt sauce: Combine the steak seasoning, yogurt, hot sauce, Worcestershire sauce and parsley in a bowl.

Brush the grill grates with the canola oil. Grill the skewers for 3 minutes on all sides. Serve with the sauce.

Photograph by Antonis Achilleos

Copyright 2012 Television Food Network G.P.
All Rights Reserved

Thai Steak Salad

Serves 4

1 package rice strings
3 tbsp rice vinegar
2 tbsp olive oil
1/2 lb flank or chuck steak, trimmed
Kosher salt and pepper
4 oz shitake mushrooms, stems removed, caps sliced
4 oz snow peas, thinly sliced lengthwise
3 tbsp minced garlic
1 small red chile pepper, thinly sliced
1 tbsp ginger, grated
1 cup cilantro

1.  Cook rice strings according to package directions.  Strain, rinse with cold water, place in large serving bowl.  Toss strings with vinegar.

2.  Salt and pepper both sides of steak.  Add 1 tbsp of oil to cast iron skillet.  Cook steak over medium high heat about 5 minutes on each side.  Transfer to a cutting board.  After resting (to seal in juices) thinly slice and add to serving bowl with rice strings.

3.  Wipe and residue from skillet.  Add 1 tbsp of oil.  sauté' mushrooms, snow peas, garlic, chile pepper, and ginger.  Once snow peas are tender, transfer to serving bowl with strings & steak.

4. Add cilantro to serving bowl and toss all ingredients and serve.

345 Calories

Meatball Lasagna

 

Serves 8

2 medium green sweet peppers, quartered
6 dried regular or whole wheat lasagna noodles
3/4 cup light ricotta cheese
1 1/2 cups shredded reduced-fat mozzarella cheese
1/4 cup soft goat cheese
1 1/2 cups light pasta sauce
12 meatballs reserved from Mediterranean Meatballs recipe

1.  Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with non-stick spray.  Place peppers cut side down, on sheet.  Roast for 20 minutes or until charred.  Place in a ziplock bag and let sit for 20 minutes.  Remove the skin and slice peppers.  Reduce oven to 375 degrees.
2.  Meanwhile, cook lasagna noodles according to package directions.  Drain noodles; rinse with cold water.  Drain; set aside.  For filling: In a small bowl, stir together ricotta cheese, 1 cup of the mozzarella cheese, and the goat cheese, set aside.
3.  To assemble, spread 1/2 cup sauce in the bottom of a bread pan (lined with foil and sprayed with non-stick spray).  Layer 2 of the cooked noodles in the pan.  Arrange meatballs on top the noodles in the pan.  Add 2 more noodles.  Top with ricotta mixture.  Arrange green peppers over cheese layer.  Top with remaining noodles.  Spread sauce over noodles.
4.  Cover pan with foil sprayed with non-stick spray.  Bake, covered, 50 minutes.  Uncover and sprinkle with remaining mozzarella cheese.  Bake, uncovered, 5 to 10 minutes more.  Let stand 15 minutes.  Lift (using foil) out of pan.

263 Calories

From Better Holmes and Gardens Low Calorie Magazine 2012

Mediterranean Meatballs

Serves 6 (2 meatballs each)

12 oz jar of roasted red peppers, drained and chopped finely
1 1/2 cups soft whole wheat bread crumbs (about 3 slices)
1/2 cup refrigerated or frozen egg product, or 2 eggs, lightly beaten
1/3 cup tomato sauce
1/2 cup snipped fresh basil or 1 tbsp dried basil, crushed
1/4 cup snipped fresh parsley

Katie's Note: add 1 tbsp minced garlic
2 lbs 95% lean ground beef

1.  Preheat oven 350 degrees.  Line a 12x8x1 pan with aluminum foil.
2.  Reserve 1/4 cup red peppers for another purpose.
3.  In a large bowl, combine all of the ingredients.  Form 24 meatballs.
4.  Place meatballs in lined pan.  Bake for 30 minutes or until done (160 degrees).

126 Calories

From Better Holmes and Gardens Low Calorie Magazine 2012

Beef & Avocado Salad with Cilantro-Lime Vinaigrette

Serves 4

12 oz beef flank steak or london broil

1/2 cup light Italian salad dressing

1/2 tsp lime zest

1/4 cup lime juice

4 tbsp fresh cilantro, diced

1 small red onion, sliced

6 cups salad greens

2 small plum tomatoes, cut into wedges

1 small avocado, halves, seeded, peeled, & sliced

1. Score both side of steak in a diamond pattern.

2.  In a small mason jar, combine dressing, zest, juice, and cilantro. stir to combine.

3.  Using half of the dressing mixture, marinate the steak for 24 hours in your refrigerator.

4.  Drain beef, discarding marinade.  Season both sides with salt and pepper.

5.  Cook steak on grill over medium heat for 20 minutes OR broil 3 inches from heat for 18 minutes OR fry in frying pan for 5 minutes on each side.

6.  Grill, broil, or sauté onions.

7.  To serve, thinly slice steak across grain.  On four plates, arrange greens, tomatoes, steak, onions, and avocado. Add reserve dressing.

199 Calories

From Better Holmes and Gardens Low Calorie Magazine 2012

Missionary Meal

Zinn Pot Roast

Southern Macaroni & Cheese with Bacon

Mashed Potatoes with Gravy

Steamed Carrots

Lemon Rosemary Bread

Pepper Steak Parfaits

From The Food Network

Olive Garden's Pasta e Fagioli and Garlic Bread Sticks

From Top Secret Recipies.com

Garlic Bread From Wal-Mart

Steak Pizzaiola with Vermicelli and Spinach

From Martha Stewart

Gluten Free Southwest Steak over Spinach

From Martha Stewart

All American Meal

Zinn Roast Beef and Carrots Via Crock Pot

This is THE BEST Roast Beef Recipie! It comes from my dear friends the Zinns. It is never dry and always full of flavor. I've tweaked the recipie a bit to meet the tastes of my family and lack of time.

One 4 lb roast
1/4 cup Worcestershire Sauce
2 pkgs Dry Onion Soup Mix
1 can Cream of Celery Soup
1 lg bag Baby Carrots

In a large crockpot place roast. Top with Worcestershire sauce, onion soup mix, cream of celery soup, and then baby carrots. With the lid on cook on low for 8 hrs or on high for 5 hrs. Remove carrots. Break apart meat and serve.

Rib Eye Steak with Balsamic Bacon Glaze

From Yummly.com

Nana's Taco Salad

Serves 8

Ingredients:

1 pound Lean Ground Beef, browned & cooled

1 package Taco Seasoning (added to beef when cooking)

1 medium Yellow Onion, diced

1 large Green Pepper, diced

1 large Orange Pepper, diced

2 tomatoes, diced

1 small can Black Olives, sliced

1 cup Monterey Jack Cheese, shredded

1 cup Sharp Cheddar Cheese, shredded

1 head Iceberg Lettuce, torn into bite sized pieces

1 bottle Catalina Dressing

1 bag Nacho Cheese Doritos, broken into pieces

Method:

Combine all ingredients in a large bowl and serve!

Steak with Tango Sauce

From Sandra Lee

Caesar Salad and Seared Steak with Red Sauce served over White Rice

Caesar Salad From SimplyRecipes.com

Seared Steak with Red Sauce From Martha Stewart

Ale and Onion Meatloaf, Mashed Potatoes with Bacon, & Steamed Broccoli

From Sandra Lee

Note: Switch Beer for Ginger Ale

Steak Carpaccio

Steak Carpaccio

Recipe courtesy Giada De Laurentiis

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

4 min

Level:

Easy

Serves:

2 servings

Ingredients

• 1 (10-ounce) piece beef tenderloin
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 2 cups lightly packed fresh arugula or fresh baby spinach
• 1/2-ounce shaved Parmesan
• 2 tablespoons fresh lemon juice

Directions

Tie the beef tenderloin with kitchen twine to help maintain its shape, then freeze the tenderloin until frozen (this ensures that the center stays rare when cooking a small piece of meat). Then, heat 1 tablespoon of oil in a heavy small skillet over high heat. Rub the frozen beef with salt and pepper. Add the beef to the hot skillet andsear on all sides, about 4 minutes total (the beef will be just barely seared on the outside but will remain rare). Freeze the beef until it is almost frozen, about 1 hour (this makes it easier to cut into very thin slices). Using a large sharp carving knife, slice the beef as thinly as possible. Arrange the arugula and Parmesan shavings on a serving platter and lay the beef slices on top. Drizzle with the remaining olive oil and lemon juice. Sprinkle with salt and pepper and serve.

Alternative: Use 6 ounces of thinly-sliced bresaola instead of the tenderloin. Do not cook the bresaola. Serve it as you would the tenderloin, above.

Copyright 2012 Television Food Network G.P.
All Rights Reserved

Tex Mex Burritos

Phil's Tex-Mex Burritos

Recipe courtesy Cathy Lowe

Prep Time:

10 min

Inactive Prep Time:

--

Cook Time:

30 min

Level:

--

Serves:

4 servings

Ingredients

• 2 pounds lean ground beef
• 2 large onions, finely chopped
• 1 (12-ounce) can chopped green chiles
• Katie's Note: Add 1 can diced potatoes
• 4 cloves garlic, finely chopped
• 1 (15-ounce) can stewed tomatoes
• 1 teaspoon oregano
• 1 teaspoon cumin
• 10 flour tortillas
• 8 ounces Monterey Jack cheese, grated
• Salsa, sour cream, chopped cilantro as garnishes, optional

Directions

Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan.

In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes.

Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven.

Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired

 Copyright 2011 Television Food Network G.P.
All Rights Reserved