Add all of the marinade ingredients to a freezer bag and whisk to combine. Add steak and turn to coat. Cover and marinate 30 minutes at room temperature or refrigerate up to overnight (flank requires overnight).
When ready to cook, let beef sit at room temperature for 30 minutes. Heat some sesame oil over medium high heat in a large skillet.
Working in 4 batches, add meat (grabbing meat with tongs so excess marinade drips off) in a single layer and let sear 1-2 minutes. Flip and cook and addition 1-2 minutes or until browned but barely cooked through then add sesame seeds and stir to combine. Transfer to a plate and cover tightly with foil. Repeat.
Assemble Bowls: Add salad greens and rice to bowl. Top with beef, cucumbers and carrots, kimchi, etc.
For the Chimichurri Sauce, combine all ingredients except olive oil in a food processor and puree until ingredients are combined and fairly well pureed. Leave just a bit of texture.
Transfer to a bowl and add olive oil. Stir until well combined. If too thick, add a bit more olive oil or lemon juice, to taste.
Sauce can be made up to 2 days in advance. Keep refrigerated until ready to use. Bring to room temperature for 30 minutes before serving.
For the meat, combine dried rosemary, garlic powder, salt and pepper in a small bowl. Rub mixture between your fingers to crush the rosemary.
Rub mixture onto beef on both sides and place meat on a dinner plate. Cover loosely and allow to come to room temperature for 30-45 minutes.
Heat grill to medium high.
Clean the grill grate thoroughly with a wire grille brush and wipe it with a paper towel soaked with cooking oil. Do this with a long handled tongs.
Place steaks on the grill and cook for 5-7 minutes per side or until meat reaches 120˚F (for rare) or 130˚F (for medium). If meat is deep golden brown on the outside, but has still not reached the desired internal temperature, move meat to indirect heat to finish cooking.
Remove from grill and tent meat with foil. Allow to rest for 5 minutes before serving. (This allows the juices to return to the meat.)
Slice against the grain and serve with Chimichurri Sauce.
1 lb. skirt steak, thinly sliced into 1/4 inch strips
Kosher salt and freshly ground black pepper
2 TBSP cornstarch
5 cloves garlic, minced and divided (2 and 3)
3 inch piece of ginger, peeled and grated or 2-3 TBSP ginger paste
1/4 c. soy sauce
1 TBSP rice wine vinegar
3 TBSP sugar
1 lb. green beans, trimmed
2 green onions, chopped
1 TBSP sesame seeds (optional)
Place beef in a large ziploc bag and season with salt and pepper, toss with cornstarch until well coated, and set aside.
Combine 3 minced garlic cloves, ginger, soy sauce, vinegar and sugar in a bowl and set sauce aside.
In a large skillet over medium-high heat, add sesame oil and cook green beans 1 minute and add about 2 cloves of minced garlic and cook until tender but still crisp . Transfer green beans to a plate.
Return skillet to high heat and add sesame oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Don’t overcrowd the pan, so cook meat in batches, if necessary.
If cooked meat in batches, add all meat back to the pan, and reduce to medium heat and add the sauce; stir quickly to coat the beef. Sauce will thicken.
Add the cooked green beans, then top with green onions and sesame seeds. Serve immediately over rice or in lettuce wraps.
These sandwiches are delicious, and the meat is so flavorful. Your house will smell divine too! So easy to make in the crockpot and then toast them up on the oven when ready to eat. The roasted red peppers and mild/hot pepper rings brighten the sandwiches up and give them delicious flavor.
1 (3 lb.) boneless beef chuck roast, trimmed of most fat
8 hoagie rolls
16 slices provolone cheese
1 (16 oz.) jar roasted red peppers, sliced
1 (16 oz.) jar mild or hot sliced pepper rings
Turn 6 quart slow cooker to high heat. Add boiling water, beef bouillon and Worcestershire.
Combine remaining seasonings in a small bowl. Sprinkle over beef broth and whisk to combine. Add roast and flip to coat both sides. Cover and cook on high for 4 hours or low 8-10 hours. Shred beef by using two forks to pull it apart. Stir to coat all beef in the juices. Cook 1 additional hour covered. (Do not drain) Really not necessary, so you can skip this step.
When ready to serve: Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
Scoop beef on toasted roll and top with 2 slices of provolone cheese. Place back on baking sheet and broil until cheese is melted. Top with red pepper slices and mild pepper rings.
Nothing says comfort food like pot roast, and this is the BEST pot roast I’ve ever made! It was so good. Even the kiddo who never likes her food to touch devoured this meal and asked for seconds. Score! And it was made in the crockpot. Double score! Definitely company worthy. Triple score! Need I say more?!?!?
2 TBSP steak seasoning (such as a blend of peppercorns, garlic, paprika, parsley and salt)
1/2 TBSP kosher salt
2 TBSP Italian Seasoning
1 chuck roast (about 3 lbs)
1 lb. carrots, peeled and cut into large chunks
2 lbs. potatoes, cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 c. beef broth
1/4 c. corn starch (give or take)
Combine steak seasoning through Italian Seasoning in a small bowl. Set aside.
Coat both sides of meat with olive oil. Sprinkle on a third of the seasoning mix onto each side.
Heat a skillet over medium high heat and sear both sides of the meat; then transfer roast to crockpot.
Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes, stirring occasionally.
Transfer the vegetables to the top of the roast in the slow cooker.
Combine beef broth and cornstarch in a bowl and then pour mixture over meat and vegetables. Cover with lid.
Oh how we love this chili, and by we I mean all 4 of us! Even the pickiest, who generally won’t eat chili, ate this up (granted she just ate the big chunks of steak, but at least she ate it rather than turning her nose up)!
This is a true Crockpot chili, and I love that this dish actually cooks all day. Start it in the morning and 8-10 hours later, dinner is ready! Definitely can’t beat that for a busy weeknight delicious and hearty dinner.
Crockpot Ranch Roast is so flavorful. All but our pickiest eater (who doesn’t each much by the way of red meat) enjoyed this dinner. I made Corn Casserole to accompany the roast, and it was excellent together. Steve said it reminded him of a dish he had in Costa Rica and that’s a really good thing.
3 lb. beef roast
2 c. water
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
Mix water through gravy mix in a bowl until thoroughly blended.
Brown roast, if desired (I didn’t). Add meat to Crockkpot and add mixture over meat.
Mongolian beef in the Crockpot….so good. Everyone loved it, and even my pickiest eater had seconds! I love that this recipe actually calls for a long cooking time and that it actually benefits from the long cooking time.
1 onion, thickly sliced
2 tsp. olive oil
1 1/2 lb. stew meat
1 TBSP minced garlic (jarred)
1 TBSP fresh ginger (paste)
1/2 c. soy sauce
1/2 c. water
1/2 c. Hoisin sauce
1/2 c. (1/4 c. Splenda) brown sugar
3 TBSP cornstarch
Mix garlic through cornstarch in a bowl.
Add onions to the bottom of the Crockpot; then add the olive oil; then add the meat; and then pour the sauce over the meat.
This pot roast recipe is so good! I’ve made quite a few pot roast recipes and they all seem to be missing something, but the sweetness from the cranberry sauce adds that missing element. Everyone enjoyed this dinner, and it will certainly become a favorite at our house. Definitely company worthy too!
Recipe from Hot Recipes in Cool Dishes
1 TBSP oil
1 beef roast, 3-5lbs
1/2 c. red wine or beef broth
1 packet of powdered onion soup mix
1 can of whole cranberry sauce
2 tsp. garlic, minced
Preheat oven to 325*
Heat large skillet over medium high heat, and add oil. Then add the roast and brown well on all sides.
Place roast in a 2.5 quart baking dish.
Add remaining ingredients to the skillet, stirring constantly until the cranberry sauce melts.
Pour sauce over the roast in the baking dish, cover and bake for 2.5 – 3 hours, or until meat is fork tender.