• Balsamic Flank Steak

    October 1, 2024 Author: Rachel
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    Recipe from What Molly Made.

    Ingredients:

    • 1.5 lb. flank steak
    • 2 tsp. Dijon mustard
    • 4 cloves garlic, minced
    • 2 tsp. onion powder
    • 3 TBSP soy sauce
    • 3 TBSP olive oil
    • 1/2 c. balsamic vinegar plus more as needed
    • Salt and black pepper to taste

    Directions:

    1. Marinate: Add the Dijon, garlic, onion powder, soy sauce, olive oil, and balsamic vinegar together in a large plastic bag or shallow dish. Season both sides of the steak with salt and pepper then add the steak to the marinade let it marinate for 2 hours or overnight in the refrigerator.
    2. Cook: When you’re ready to grill, brush the grill grates with oil and heat the outdoor grill to high heat (450°F). Remove the flank steak from the marinade and shake off excess, but do not discard marinade. You need to cook down the glaze. Add the flank steak to the hot grill and close the lid. Cook for 3-5 minutes on each side for medium-rare steak, or until the internal temperature reaches 135°F, which allows for 5-10 degrees of carryover cooking while it rests.
    3. Remove the flank steak to a clean cutting board and let it rest for 10 minutes.
    4. Balsamic Glaze: While the flank steak is resting, make the balsamic glaze. Add the reserved marinade to a medium saucepan and bring it to a rolling boil over medium-high heat. This cooks off any bacteria from marinating to make it safe to eat. Make sure it’s a rolling boil of 165°F or higher. Reduce to a simmer and let it thicken into a glaze for 2-3 minutes, until it coats the back of a spoon. Add a splash more balsamic vinegar as needed.
    5. Brush half of the balsamic glaze on top of the steak then cut it thinly against the grain, and then drizzle with remaining balsamic glaze, as desired.

    Balsamic Flank Steak:

  • Ranch Burgers

    September 8, 2024 Author: Rachel
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    Adapted from Plain Chicken

    Ingredients:

    • 1 lb. ground beef
    • 2 TBSP ranch seasoning mix
    • 1 TBSP Worcester sauce
    • 4 tsp. Dale’s steak seasoning
    • 1/2 c. French’s French Fried Onions, crushed
    • Cheese, optional
    • Buns, tomatoes, marinated onions, and mayonnaise or chipotle aioli

    Directions:

    1. Mix beef through crushed onions and form into 4 patties.
    2. Grill or cook in cast iron pan until desired doneness. Add cheese if desired.
    3. Place a burger on a bun, add tomatoes, marinated onions, and mayonnaise.

    Ranch Burgers:

  • Taco Meat – Instant Pot or Slow Cooker

    July 9, 2024 Author: Rachel
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    Recipe adapted from Skinny Taste.

    Ingredients:

    • 2 lb. 93% lean ground beef
    • 1 TBSP cumin, divided 2 tsp. and 1 tsp.
    • 2 tsp. kosher salt
    • 2 tsp. chili powder
    • 2 tsp. paprika
    • 1 tsp. dried oregano
    • 1 small onion, minced
    • 1/4 c. red bell pepper, minced
    • 2 garlic cloves, crushed
    • 1/2 c. water
    • 1 c. tomato sauce
    • 1 bay leaf

    Directions:

    1. Instant Pot: Press saute, add the beef and cook breaking it into smaller pieces as it cooks. When no longer pink add 2 tsp. of the cumin along with the remaining dry spices, onion, bell pepper, and garlic; stir and cook 2 to 3 minutes until soft.
    2. Add 1/2 c. water, tomato sauce, and bay leaf. Cover and cook on high pressure 20 minutes; natural release. Discard the bay leaf and add the remaining 1 tsp. of cumin.
    3. Slow Cooker: Brown the beef in a large nonstick skillet over high heat, breaking it into smaller pieces as it cooks. When no longer pink add 2 tsp. of the cumin along with the remaining dry spices, onion, bell pepper and garlic; stir and cook 2 to 3 minutes until soft, then transfer to the slow cooker along with 1/2 c. water, tomato sauce, and bay leaf. Cover and cook on high 3 hours or low 6 to 8. Discard the bay leaf and add the remaining 1 tsp. of cumin.

    Taco Meat:

  • Carne Asada Tacos

    April 8, 2024 Author: Rachel
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    Recipe from Carlsbad Cravings.

    Ingredients:

    Spice Mix:

    • 1 TBSP ground cumin
    • 1 TBSP garlic powder
    • 2 tsp. smoked paprika
    • 2 tsp. chili powder
    • 1 tsp. salt
    • 1 tsp. onion powder
    • 1 tsp. ground coriander
    • 1/2 tsp. pepper
    • 1/2 tsp. cayenne pepper

    Marinade:

    • 1/4 c. soy sauce
    • 1/4 c. orange juice
    • 2 TBSP lime juice
    • 2 TBSP olive oil
    • 1 TBSP brown sugar
    • 1 tsp. liquid smoke
    • 1 ½ – 2 lbs. flank steak pounded to an even thin thickness

    Directions:

    1. Add Spice Mix seasonings to a sealable container; whisk and set aside.
    2. Add all Marinade Ingredients – soy sauce through liquid smoke – to a large freezer bag and whisk to combine. Add 3 TBSP Spice Mix to Marinade and whisk to combine. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).
    3. When ready to grill, mix remaining Spice Mix with 2 TBSP olive oil to create a wet Spice Rub.
    4. Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes.
    5. Grill steak.
    6. Remove steak and let rest 10 minutes before chopping into small pieces.

    Carne Asada Tacos:

  • Leftover Smoked Beef/Brisket Chili

    January 19, 2024 Author: Rachel
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    Ingredients:

    • Olive oil
    • 1 red onion, chopped
    • 1 1/2 tsp. oregano
    • 2 1/2 tsp. cumin
    • 1/2 tsp. salt, and to taste
    • 1/2 tsp. black pepper
    • 2 tsp. smoked paprika
    • 3 tsp. chili powder
    • 1 TBSP garlic cloves, minced
    • 1-2 jalapenos, seeded and minced
    • 6 oz. tomato paste
    • 1 – 1 1/2 lb. leftover smoked beef/brisket, chopped into bite size chunks
    • 2 14 oz. cans fire roasted tomatoes
    • 1 14 oz. can pinto beans, drained
    • 1 14 oz. can kidney beans, drained
    • 2 1/2 c. beef stock
    • 1 TBSP Worcestershire sauce
    • Serve topped with cheese, Fritos, green onions, and/or sour cream

    Directions:

    1. Heat a Dutch oven over medium to medium low heat; then add olive oil and saute the onion until tender. Add more olive oil if the onions are dry, and then add the oregano through the chili powder to toast the spices.
    2. Add the garlic and jalapenos and saute until fragrant; and then add the tomato paste and toast until melted and incorporated.
    3. Add the smoked beef/brisket and toss to combine, and then add the tomatoes, beans, beef stock, and Worcestershire sauce and toss to combine.
    4. Simmer for 30 – 60 minutes or more; taste and adjust seasoning as necessary.
    5. Serve topped with cheese, Fritos, green onions, and/or sour cream.

    Leftover Smoked Beef/Brisket Chili:

  • Steak Salad with Cafe Rio Dressing

    September 25, 2023 Author: Rachel
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    Steak salad adapted from Two Peas and Their Pod, and Cafe Rio Dressing adapted from Together as Family.

    Ingredients:

    Steak Marinade:

    • 1 1/2 lbs. flank steak
    • 2 TBSP lime juice
    • 2 TBSP olive oil
    • 1 tsp. chili powder
    • 1/2 tsp. ground cumin
    • 1/2 tsp. paprika
    • 1/2 tsp. garlic powder
    • 1 tsp. salt
    • 1 tsp. black pepper
    • 1/2 tsp. ground coriander

    Salad:

    • 6 c. mixed salad greens
    • 1 ear sweet corn, sliced off the cob (about 1 c.)
    • 2 c. grape tomatoes, halved
    • 1 large avocado, sliced
    • 1/4 red onion, thinly sliced
    • 1/3 c. pepitas
    • 1/2 c. queso fresco

    Cafe Rio Dressing:

    • 1 c. mayonnaise
    • 3/4 c. buttermilk
    • 1 packet/3 TBSP ranch seasoning mix
    • 2 tomatillos, husks removed and cut in half
    • 1 bunch fresh cilantro, roughly chopped
    • 1 jalapeno 
    • 1 TBSP fresh lime juice 
    • 2 garlic cloves

    Directions:

    1. Steak Marinade: In a Ziploc bag add the lime juice through the coriander and mix to combine; then add the steak and massage the marinade around the steak. Marinate in the refrigerator overnight.
    2. Cafe Rio Salad Dressing: Add ingredients into the blender, in order as listed above. Blend on high for at least 1 minute, or until everything is combined and blended up really smooth. Can thin with additional buttermilk, if desired. Place in a container and refrigerate for at least 4 hours.
    3. When ready to grill, preheat a clean, oiled grill to medium-high heat.
    4. Place the steak on the hot grill and grill for 4 to 5 minutes on each side, depending on your preference. The steak should be 130-135°F for medium rare, and 145°F for medium.
    5. Transfer the steak to a large cutting board and cover it loosely with aluminum foil. Let the steak rest for 10 minutes. Cut the steak against the grain into thin slices.
    6. To assemble the salad, place the mixed greens on a large platter. Add the steak, corn, tomatoes, avocado, red onion, pepitas, and queso fresco. Drizzle with desired amount of dressing.

    Steak Salad with Cafe Rio Salad Dressing:

  • Korean Beef Bulgogi Bowls

    June 7, 2023 Author: Rachel
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    Recipe adapted from Damn Delicious.

    Ingredients:

    Korean Beef:

    • 1/4 c. brown sugar, packed
    • 1/4 c. soy sauce
    • 1 TBSP freshly grated ginger
    • 2 tsp. sesame oil
    • 1/2 tsp. Sriracha, or more to taste
    • 1 TBSP olive oil
    • 2 garlic cloves, minced
    • 1 lb. ground beef, chicken, or turkey

    Kimchi:

    • 2 tsp. sesame oil
    • 1 c. chopped kimchi
    • 1 tsp. sugar

    Bowls:

    • Rice
    • 2 Persian cucumbers, sliced
    • 1 carrot, shredded
    • 1 avocado, thinly sliced
    • 2 green onions, thinly sliced
    • 1/4 tsp. sesame seeds, optional
    • Yum Yum sauce

    Directions:

    1. For the Korean Beef/Chicken/Turkey: In a small bowl, whisk together brown sugar, soy sauce, ginger, sesame oil and Sriracha.
    2. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
    3. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes; set aside.
    4. For the Kimchi: Heat sesame oil in small skillet over medium high heat. Add kimchi and sugar, and cook, stirring constantly, until caramelized and heated through, about 3-5 minutes; set aside.
    5. For the bowls: Cook rice according to package instructions. Add rice to bowls, top with ground beef mixture, kimchi, cucumbers, carrots, and avocado, drizzled with yum yum sauce and garnished with green onions and sesame seeds, if desired.

    Korean Beef Bulgogi Bowls:

  • Afro Gill Crockpot Pepper Steak with Basmati Rice Pilaf

    January 30, 2023 Author: Rachel
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    Inspired by the most delicious meal at Afro Grill in Minneapolis.

    Pepper Steak Ingredients:

    Marinade:

    • 2 lbs. thin cut round steak or top sirloin, cut in strips
    • 1/3 c. soy sauce
    • 2 TBSP cornstarch
    • 1 tsp. minced garlic
    • 1/8 tsp. baking soda
    • 1 TBSP ginger paste

    Crockpot Pepper Steak:

    • 1 onion, diced
    • 1 14 oz. can stewed tomatoes
    • 3 TBSP brown sugar
    • 3 TBSP soy sauce
    • 1 TBSP Worcestershire sauce
    • 1 TBSP ginger paste
    • 1 c. water
    • 1 tsp. minced garlic
    • 1 1/2 tsp. Montreal steak seasoning
    • 1/4 tsp. pepper
    • 3 TBSP cornstarch + 3 TBSP water
    • 2-3 sweet red, orange, or yellow bell peppers, sliced
    • Green onions for garnish

    Directions:

    1. Marinate the meat: In a large ziploc bag add all the marinade ingredients. Place bag in fridge overnight or for at least 30 minutes.
    2. Crockpot: To the crockpot, add the diced onion through the pepper. In a small bowl mix the cornstarch and water together, and while stirring the crockpot ingredients, add the cornstarch slurry to the crockpot.
    3. Discard any marinade if there is extra, and add the marinated meat to the crockpot.
    4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3. It is done when the meat is tender.
    5. Once the meat is tender, turn off the crockpot and add the sliced bell peppers and put the lid back on for about 15 minutes, or until the peppers are crisp tender.
    6. Garnish with green onion and serve over basmati rice pilaf.

    Basmati Rice Pilaf Ingredients:

    • 1 1/2 c. basmati rice
    • 3 TBSP unsalted butter
    • 1 small onion, diced
    • 1/2 tsp. cumin
    • 1/2 tsp. ground turmeric
    • 1/4 tsp. cinnamon
    • 2 garlic cloves, minced
    • 2 2/3 c. water
    • 1 1/4 tsp. salt
    • 1/4 tsp. pepper
    • 1/2 c. golden raisins or dried apricots, chopped finely
    • 1/4 c. sliced almonds, toasted until golden brown

    Directions:

    1. Rinse rice in a fine mesh strainer until water runs nearly clear (optional).
    2. In a saucepan melt the butter over medium-low heat. Add the onions and cook stirring until softened but not brown, about 4 minutes.
    3. Add the cumin through garlic and cook until fragrant, about 30 seconds.
    4. Add rice and cook stirring constantly for about 3 minutes.
    5. Add the water, salt, and pepper and return to a boil, stirring occasionally. Reduce heat to low, cover, an simmer until all liquid is absorbed about 15-18 minutes. Occasionally remove lid, stir rice (so it doesn’t stick and burn), then place lid back on.
    6. Once liquid is absorbed, remove from heat, remove lid, and sprinkle dried fruit over rice (do not mix in); then place the lid loosely over the pot and let stand for 10 minutes; then add the toasted almonds and fluff with a fork.

    Afro Grill Crockpot Pepper Steak with Basmati Rice Pilaf:

  • Big Mac Sloppy Joe

    January 16, 2023 Author: Rachel
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    Recipe adapted from Buns in My Oven.

    Ingredients:

    Meat Mixture:

    • 1 lb. lean ground chicken, turkey, or beef
    • 1 onion finely diced (reserve about 1/4 c.)
    • 2 cloves garlic minced
    • 2 tsp. Worcestershire sauce
    • 1 tsp. salt
    • 1 tsp. cracked pepper

    Big Mac Sauce:

    • 1 c. mayonnaise
    • 1/4 c. ketchup
    • 1/4 c. dill relish
    • 1 TBSP distilled white vinegar
    • 1 tsp. onion powder
    • 1 tsp. smoked paprika

    Sandwiches:

    • 4 sesame seed buns see notes
    • 1 c. shredded iceberg lettuce
    • Reserved diced onion
    • 4 slices American cheese
    • Dill pickle chips

    Directions:

    Meat Mixture:

    1. Add the ground meat, onion, and garlic to a skillet over medium heat. Cook, stirring often to break up the meat, until meat has cooked through. Drain any excess grease from the skillet.
    2. Season the mixture with Worcestershire sauce, salt, and pepper.
    3. Remove from the heat and stir 1/2 c. Big Mac sauce into the meat mixture.

    Big Mac Sauce:

    1. Add all of the ingredients to a bowl and stir well to combine.

    Make Sandwiches:

    1. Spread some Big Mac sauce on the bottom bun.
    2. Place1/4 c. of shredded lettuce on the bottom half of each bun.
    3. Top with a slice of cheese.
    4. Spoon the meat mixture over the top of the cheese.
    5. Drizzle a spoonful of Mac sauce over the meat on each sandwich, to taste.
    6. Top each sandwich with pickles and diced onion and the top bun.
    7. Serve hot.

    Big Mac Sloppy Joes:

  • Easy Sloppy Joes

    October 14, 2022 Author: Rachel
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    Recipe adapted from Amber’s Kitchen.

    Ingredients:

    • 1 lb. ground chicken, turkey, or beef
    • 1/2 of a white/yellow onion
    • 2/3 of a 10 3/4 oz. can of tomato soup (or the whole can if you like it saucier)
    • 1 jar of “Homade Chili Sauce“

    Directions:

    1. In a large skillet, cook the ground meat and the onion until each is cooked through and onion is translucent. 
    2. Add the tomato soup and the chili sauce. Stir to combine. 
    3. Turn heat to low and allow the sauce to simmer for 2-3 minutes.
    4. Fill some hamburger buns with meat mixture, and enjoy!

    Easy Sloppy Joes:

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