Balsamic-Marinated Flank Steak

1 beef flank steak (about 1-1/2 pounds)
Salt and pepper
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon chopped fresh basil
1-1/2 teaspoons Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon sugar
Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. (For transporting, place food-safe plastic bag containing beef and marinade in a container with a tight-fitting lid. Place container in cooler with frozen gel ice packs or ice and keep cold until time to grill.) Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
Preparation Time
30 minutes
Marinate Time
6 hours to 24 hours
Makes 6 servings

Beefy Mexican Lasagna

1-1/2 pounds ground beef (95% lean)
9 corn tortillas
2 cans (10 ounces each) mild enchilada sauce
1 Can (15 ounces) black beans, rinsed, drained
1-1/2 cups frozen corn
1 teaspoon ground cumin
1-1/2 cups shredded Mexican cheese blend
Crunchy Tortilla Strips (optional)
1/2 Cup chopped tomato
2 tablespoons chopped fresh cilantro
Heat oven to 350°F. Brown 95 % ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink in center, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Spray 11-3/4 x 7-1/2-inch glass baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining can enchilada sauce over top. Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.
Preparation and Cooking Time
45 minutes
Makes 8 servings

Best Ever Meatloaf

2 pounds ground beef
1 can (10 3/4 ounces) Campbell's Condensed Tomato Soup
1 envelope (about 1 ounce) dry onion soup and recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf. Bake at 350°F for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing. Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.
Preparation Time: 10 minutes
Bake Time: 1 hour 15 minutes
Standing Time: 10 minutes
Cook Time: 5 minutes
Makes 8 servings

Cabernet-Braised Short Ribs

3 to 4 pounds bone-in beef short ribs (4 large short ribs)
Sea salt and freshly ground pepper
1 tablespoon olive oil
1 pound small parsnips, peeled and cut into chunks
4 medium carrots, peeled and cut into chunks
1 medium onion, peeled and cubed
1 garlic bulb, peeled and sectioned
1 tablespoon all-purpose flour
1 (750-milliliter) bottle Mirassou California Cabernet Sauvignon
1 (14 1/2-ounce) can reduced sodium beef broth
1 tablespoon Dijon mustard
2 tablespoons chopped fresh thyme
Season short ribs with salt and pepper. Working in batches in large pot, cook in oil on medium-high heat until well browned. Remove from pot and set aside. Add parsnips, carrots, onion and garlic; cook over medium heat, stirring frequently, 10 minutes. Stir in flour and cook 1 minute more. Add wine, broth and mustard to pot, scraping up any browned bits on bottom of pot with wooden spoon. Return short ribs to pot. Bring to boil; reduce heat and simmer over low heat, covered but with lid cracked, 2 hours. Remove cover and simmer over medium-high heat 30 minutes. Season to taste with thyme, salt and pepper. Serve over soft polenta or mashed potatoes. The main cue in food and wine pairing is the type of sauce or spice used on each dish, so pair these hearty short ribs with the same Cabernet Sauvignon used in the sauce.
Preparation Time: 20 minutes
Cook Time: 3 hours
Serves Makes 4 servings


20 slices Boar's Head Londonport roast beef, sliced thin
2 cups arugula
1/2 cup shaved Boar's Head Parmesan cheese
6 tablespoons good quality olive oil
4 tablespoons lemon juice
2 teaspoons capers
Salt and pepper to taste
Arrange arugula on 4 plates. Layer each with slices of roast beef. Sprinkle with equal amounts of Parmesan. Add capers. Drizzle with olive oil and lemon juice.
Serves 4

Classic Beef Kabobs

1 pound well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1 inch thick
8 ounces medium mushrooms
2 medium red, yellow or green bell peppers, cut into 1-inch pieces
Salt Seasoning
2 tablespoons olive oil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed
2 cloves garlic, minced
1/2 teaspoon ground black pepper
Cucumber-Yogurt Sauce
1/2 cup plain yogurt
1/3 cup finely chopped seeded cucumber
2 tablespoons crumbled feta cheese
1 clove garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired. Meanwhile combine sauce ingredients in small bowl. Serve with kabobs.
Preparation and Cooking Time
30 to 35 minutes
Makes 4 servings

Classic Beef-Stuffed Peppers

4 medium red, green or yellow bell peppers
1 14 1/2-ounce can diced tomatoes, drained
1 8-ounce can tomato sauce
3 tablespoons chopped fresh parsley, divided
1 pound ground beef
1/2 cup finely chopped onion
1/2 cup cooked white or brown rice, cooled
1 tablespoon Worcestershire sauce
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Chopped fresh parsley (optional)
Heat oven to 400°F. Cut tops off bell peppers; remove seeds and membranes. Place peppers upright in 8-inch square baking dish, cutting thin slice off bottoms of peppers to stabilize, if necessary. Combine tomatoes, tomato sauce and 1 tablespoon parsley in large bowl. Remove and reserve 1 cup tomato mixture. Combine ground beef, onion, rice, remaining 2 tablespoons parsley, Worcestershire sauce, garlic, salt and black pepper with remaining tomato mixture in bowl, mixing lightly but thoroughly. Spoon beef mixture evenly into peppers. Top with reserved tomato mixture. Cover baking dish with aluminum foil. Bake at 400°F for 30 minutes. Uncover baking dish; continue baking 35 to 40 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color. Garnish with parsley, if desired.
Preparation and Cooking Time
1-1/2 hours
Makes 4 servings

New! Comments

Have your say about what you just read! Leave me a comment in the box below.