Steak With Sage Vermouth Sauce and Parmesan Vermouth Risotto

(Adapted from epicurious)
Serves 4

Ingredients:

Steak

• (4) 5 oz strip steaks
• salt
• freshly ground pepper
• olive oil

Sage-Vermouth Sauce

• 1 large shallot, minced (about 4 tablespoons)
• 3/4 cup canned chicken broth
• 1/2 cup dry vermouth
• 4 medium fresh sage leaves, each torn in half
• 3 tablespoons unsalted butter, cut into 3 pieces
• salt & fresh ground pepper

Parmesan Vermouth Risotto

Directions: 

STEAKS:

1. Preheat oven to 350 F.
2. Set an oven-proof skillet on the stove over medium-high heat.
3. Sprinkle steaks with salt and pepper. Brush with olive oil.
4. Sear steaks for 2 minutes per side.
5. Finish steaks off in the oven, about 6 minutes, or until internal temperature reaches 130 for medium rare.
6. Transfer steaks to a plate and tent with foil to rest. Don't wash the pan yet.

SAUCE: 

1. Add shallot to the pan the steaks were cooked in. Set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
2. Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
3. Pour accumulated steak juices from the plate the steaks are resting on into skillet, reduce heat to medium, and whisk in butter 1 piece at a time.
4. Season to taste with salt and pepper and discard sage.
5. Spoon sauce around chicken breast and serve immediately.

Grilled Steak with Blue Cheese Polenta and Red Wine Sauce

(Adapted from Cooking Light)

This recipe comes from yet another semi-desperate attempt to use only ingredients we already had at home to save some money. Also, our refrigerator is ridiculously over-loaded. =]

Boyfriend and I have also recently started calorie counting with an app called LoseIt!. It's an app that allows to input your current weight, your activity level, and how much you want to lose. From that information, it calculates how many calories you can have each day, and it allows you extra calories if you input exercise! So far, it's been working quite well, and is actually really fun to use! (It's also kind of depressing, because it sort of forces you to think about how many calories are in certain things and how many calories you were consuming before you started counting...).

ANYWAY...from now on, my posts are (probably) going to be a lot healthier and I will also include the calories per serving. (Which means I did math! And I hate math!) I hope my change will help those of you out there in cyberspace get motivated to change some shit, too!

(Serves 4)

Ingredients:

• 2 cups plus 2 tablespoon fat-free, lower-sodium chicken broth, divided
• 1 cup 2% reduced-fat milk
• 2/3 cup yellow cornmeal
• 1 ounce blue or gorgonzola cheese, crumbled (about 1/4 cup)
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 1 pound sirloin steak, trimmed and cut into 4 pieces
• 2 teaspoon unsalted butter
• 2 tablespoons finely chopped shallots
• 1 cup dry red wine
• 2 teaspoon chopped fresh thyme
• 3 teaspoons honey
• 1/2 teaspoon cornstarch

Preparation

1. Combine 2 cups broth and milk in a medium saucepan over medium heat; bring to a boil. Gradually whisk cornmeal into broth mixture, stirring constantly. Reduce heat to medium-low; cook 12-15 minutes, stirring frequently. Remove from heat.
2. Stir in cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; let stand 5 minutes.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle steak evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
4. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Transfer to a cutting board; cover loosely with foil.
5. Melt butter in skillet over medium-high heat. Add shallots; sauté 1 minute.
6. Add wine, thyme, and honey; bring to a boil. Cook until reduced by half .
7. Combine remaining 2 tablespoons broth and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to skillet; cook 1 minute or until sauce slightly thickens.
8. Cut steak diagonally across grain into thin slices.
9. Spoon sauce onto each of 4 plates. Top each serving with 1/2 cup polenta and 3 ounces steak.

Open-Faced Steak Sandwiches on Garlic Bread with Pickled Red Onions

(Adapted from Bobby Flay)

This was a meal that was built from whatever we had left in the fridge. (Or because we were too lazy/broke to go grocery shopping...).

It has since become a solid staple dinner in our home. Our roommates even make it. Simple, delicious, and green (ish). 

(Serves 4)

Ingredients:

• 2-3 lbs of sirloin steak, trimmed
• Your favorite BBQ sauce
• Texas Toast, recipe follows
• Pickled Red Onions, recipe follows
• Arugula

Grilled Texas Toast:

• 1 teaspoons canola oil
• 2 cloves garlic, smashed and chopped to a paste
• 1 stick unsalted butter, softened
• Kosher salt and freshly ground black pepper
• 8 pieces of thickly sliced french or sourdough bread
• 2 tablespoons finely chopped flat-leaf parsley

Pickled Red Onions:

• 3/4 cups red wine vinegar
• 1 tablespoon sugar
• 1/2 teaspoon mustard seeds
• Kosher salt
• 1/2 red onion, halved and thinly sliced

Directions:

1. Marinate steak in BBQ sauce for at least 30 minutes, or overnight for best results.
2. Preheat grill at a low temperature.
3. Grill on low, flipping every 10 minutes or so and basting with BBQ sauce, until meat has reached an internal temperature of 145 (for medium-rare). 
4. Place meat on a plate, cover with foil, and allow to rest for 10 minutes.
5. Slice meat against the grain into thin slices.
6. Lay out Texas toast, and then layer arugula, meat, and onions onto each slice.
7. Drizzle with BBQ sauce and serve!

Grilled Texas Toast:

1. Preheat the grill to medium-high.
2. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly.
3. Stir in the butter and season with salt and pepper.
4. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter.

Pickled Red Onions:

• Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute.
• Transfer to a small bowl and let cool for 10 minutes.
• Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours

Cottage Pie

(Adapted from Melissa D'Arabian)

Boyfriend got me the meat grinder attachment for Beyonce (My Kitchenaid stand mixer!). I was super eager to try it, but I wanted to make something I hadn't really made before.

I started with a Melissa D'Arabian recipe for Shepherd's Pie (Which wasn't really shepherd's pie, since she was using beef, not lamb...) and I added some BabyBakes improvements, including fresh ground beef!

It was pretty gross to watch the meat grinder, but it was super fun. And the meat was delicious. This recipe was so good that we made it two nights in a row! (Once for ourselves, and a second time for my dad's birthday dinner!)

Ingredients:

Potato Topping:

• 6 large yukon gold potatoes, peeled and quartered
• 10 whole garlic cloves, peeled
• 1/2 cup sour cream
• 1/4 to 1/2 cup beef or chicken broth
• 4 tablespoons butter, softened
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Filling:

• 4 slices thick-cut bacon, cut into thin strips
• 1 tablespoon vegetable oil
• 2 medium onions, chopped
• 1/2 teaspoon salt, plus 1/2 teaspoon
• 1 teaspoon sugar
• 1 pound ground beef
• 2 to 3 medium carrots, roughly chopped, (about 1 cup)
• 3/4 cups frozen peas, thawed
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 1 (12-ounce) bottle of Guinness (or a bottle and a half if you want a little deeper flavor)
• 1/2 cup beef broth
• 1 teaspoon finely minced fresh rosemary leaves
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup grated aged irish cheddar cheese
• chopped fresh parsley leaves

Directions:

Prepare potato topping: 

1. In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain.
2. Transfer the potatoes and garlic to a large bowl (or the bowl of your stand mixer). Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.
3. Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.

Prepare filling: 

1. Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.
2. Add the oil to the drippings in the skillet and put over medium heat.
3. Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes.
4. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes.
5. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes.
6. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes.
7. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes.
8. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes
9. Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and bring to a boil.
10. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
11. Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture.
12. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
13. Remove from the oven and sprinkle with the cheese.
14. Return to the oven and bake for 10 more minutes, or until cheese is bubbly.
15. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.

Spice-Rubbed Steak Tacos with Corn Relish

I love me some grilled corn. 

I found this recipe on Bon Apetit and I decided to alter the spice rub mixture to add more flavor. I'm pretty proud of how fucking delicious it was.

(Adapted from Bon Apetit)

Ingredients:

• 2 ears fresh corn, husked
• 1 lb sirloin steak
• 1/4 tsp cayenne
• 1/4 tsp paprika
• 1 tsp smoked salt
• 1 tsp freshly ground black pepper
• 1/4 tsp cumin
• 1/4 tsp ancho chile powder
• 1/8 tsp New Mexico chile powder, plus 1/4 teaspoon
• 1/8 tsp garlic powder
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh lime juice, divided
• 6 green onions
• 1/4 cup chopped fresh cilantro
• 2 chiles in adobo, chopped
• 1 teaspoon finely grated lime peel
• 8 5-to-6-inch corn tortillas

Directions:

1. Turn on grill to medium-high heat.
2. In a small bowl, whisk together cayenne, paprika, smoked salt, pepper, cumin, ancho chile powder, 1/8 teaspoon New Mexico chile powder, and garlic powder.
3. Sprinkle skirt steak on both sides with spice mixture and rub it in well.
4. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish.
5. Add meat and turn to coat; place in single layer. Marinate 15 minutes.
6. Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. 
   
   
   
   
7. Working over bowl, cut corn from cob directly into bowl. Coarsely chop green onions and add to corn.
8. Stir in cilantro, lime peel, 1/4 teaspoon chile powder, 1/2 tablespoon oil, chiles in adobo, and 1 tablespoon lime juice. Season relish to taste with salt and pepper. 
   
9. Grill skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes. 
   
10. Place tortillas at edge of grill to warm and soften, about 1 minute.
11. Arrange 2 warm tortillas on each of 4 plates.
12. Thinly slice skirt steak across grain.
13. Divide skirt steak and juices equally among tortillas.
14. Spoon relish over each and serve.

Grilled Steak with Poblano Corn Salsa

Over the summer, I rediscovered corn. I mean, I've always liked it, I guess I just forgot about it. Since it's rediscovery, I can't get enough of it. I know it's fall now, and corn is supposed to be dried up and used as a centerpiece for Thanksgiving dinner. I know that it's starting to get too cold to grill outside. 

But you know what?

I don't care.

I love steak and I fucking love corn, and I will eat them both whenever I damn well please.

Especially when the recipe is super simple, super healthy, and damn delicious.

Thank you, again, Grace Parisi.

(Adapted from Grace Parisi)

Ingredients:

• 2 ears of corn, husked
• 1 large poblano or pasilla chile
• 1/4 cup extra-virgin olive oil, plus more for grilling
• Salt
• Freshly ground pepper
• (4) 5-7 ounce sirloin steaks

Directions:

1. Light a grill or preheat a grill pan. Rub the corn and poblano lightly with oil and grill over high heat, just until the corn is lightly browned and the poblano is lightly charred all over but still firm, about 3 minutes.
2. Peel and core the poblano, then finely dice it. Cut the kernels from the corn cobs.
3. Transfer half of the poblano and corn to a blender. Add 2 tablespoons of the olive oil and 2 tablespoons of water and puree to a chunky sauce. Season with salt and pepper.
4. In a small bowl, toss the remaining poblano and corn kernels with the remaining 2 tablespoons of oil and season with salt and pepper.
5. Rub the steaks with oil and season them generously with salt and pepper.
6. Grill the steaks over high heat, turning once or twice, until lightly charred, about 6 minutes.
7. Transfer the steaks to a cutting board and let rest for 5 minutes before thinly slicing across the grain.
8. Spoon the sauce onto plates and top with the steak. Spoon the salsa on the meat and serve right away.

Braised Beef Short Ribs

Last week was Boyfriend's 31st birthday! He came home to cupcakes and beer glasses...

...and he asked me to make him a special dinner. 

I do believe I delivered.

With the help of Roommate/Beyestfreyend, I made my first attempt at braising.

It went well.

(Adapted from Anne Burrell)

Servings: 6-8

Ingredients

• 6 bone-in short ribs (about 5 pounds)
• Kosher salt
• Extra-virgin olive oil
• 1 large yellow onion, cut into 1/2-inch pieces
• 2 ribs celery, cut into 1/2-inch pieces
• 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
• 2 cloves garlic, smashed
• 3/4 cups tomato paste
• 2 to 3 cups hearty red wine
• 2 cups water
• 1 bunch fresh thyme, tied with kitchen string
• 2 bay leaves

Directions

1. Season each short ribs with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. 
   
2. Preheat the oven to 375 degrees F.
3. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. (We were using a mini food processor, and it took several batches. If your ribs get done browning before your paste is ready, they're totally fine to sit for a few minutes!)
4. When the short ribs are very brown on all sides, remove them from the pan.
5. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
6. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes (Don't stir too much or it won't form the "crud"). Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. 
   
7. Brown the tomato paste for 4 to 5 minutes.
8. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
9. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. 
   
10. Add the thyme bundle and bay leaves.
11. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time.
12. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce.
13. When done the meat should be very tender but not falling apart.
14. Serve with the braising liquid and Perfect Mashed Potatoes!

Strip Steak with Brandy Peppercorn Cream Sauce

Ingredients:

Steaks:

• (2) 7 oz steaks
• 1 tbsp butter, melted
• salt and pepper

Brandy Peppercorn Sauce:

• ½ tsp coarsely crushed black peppercorns
• 1 tsp green peppercorns (pickled)
• 1 tbsp butter
• 1/4 cup beef broth
• 1 cup heavy whipping cream
• 2 Garlic cloves, minced
• 3-4 tbsp Brandy

Directions:

1. Preheat oven to 375 F. Heat a cast iron skillet over medium heat.
2. Brush steaks with melted butter and sprinkle with salt and pepper.
3. Sear steaks on skillet, about 1-2 minutes per side.
4. Transfer to oven for  3-4 minutes per side, or until internal temperature reaches about 130 F for medium rare (The temperature will rise during resting).
5. Remove steaks from oven, keep warm, and let rest while making sauce.
6. Add butter and garlic to pan, sauté 2-3 mins until it is just beginning to brown.
7. Add broth, reduce until almost gone.
8. Add brandy, cream, and both peppercorns. Reduce until it has reached your desired consistency.
9. Spoon sauce over steaks and serve with Prosciutto and Sun-Dried Tomato Wrapped Asparagus.

Pan Seared Steak with Green Peppercorn Sauce and Salt-Baked Fingerling Potatoes

(Adapted from Alex Guarnaschelli)

Ingredients:

Steaks:

• 4 (14-ounce) strip steaks, trimmed
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon butter
• 1/2 cup minced shallots
• 1 tablespoon green peppercorns, preferably in brine, lightly crushed
• 1/4 cup brandy
• 2 tablespoons Dijon mustard
• 1 teaspoon lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons Worcestershire Sauce
• 1/2 cup veal stock, home-made or store-bought
• 4 sprigs fresh tarragon, washed, dried, leaves finely chopped

Salt-Baked Potatoes:

• 1 1/2 pounds small fingerling potatoes, washed and dried
• Pinch coarse sea salt
• 15 bay leaves

Directions:

For the steaks: 

1. Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.

Turn the steaks on the second side and brown, 3 to 5 minutes.

Arrange the steaks on a rack to "rest" while you make your sauce.

Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.

Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.

Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.

For the potatoes:

Preheat the oven to 375 degrees F.

Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.

When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.

Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.

Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.

Grilled Steak with Shallot Soy Sauce

(Adapted from Jean-Georges Vongerichten)

Ingredients:

• 1 cup regular or low-sodium soy sauce
• 1/2 cup rice vinegar
• 3 garlic cloves, thinly sliced
• 2 shallots, thinly sliced
• 1 tablespoon honey
• 1/2 tablespoon black peppercorns
• 1/4 cup fresh lime juice
• 6 tablespoons unsalted butter
• Freshly ground pepper
• 1 1/2 pounds mixed mushrooms, such as creminis, oysters, and stemmed shiitakes, cut into 1/2-inch dice
• 1 tablespoon minced fresh ginger
• 2 tablespoons finely chopped chives
• Salt
• Four 1/2-inch-thick boneless sirloin steaks (about 6 ounces each)
• 2 tablespoons vegetable oil

Directions:

1. In a small saucepan, combine the soy sauce with the rice vinegar, garlic, shallots, honey and black peppercorns and simmer over moderate heat until the sauce is reduced by one-third, about 15 minutes. Remove the pan from the heat and let the sauce cool to room temperature, then cover and refrigerate it overnight. If you don't have time to refrigerate it, you can steep it, covered, for about an hour.
2. Strain the sauce into another small saucepan and add the lime juice, 4 tablespoons of the butter and 1 teaspoon of ground pepper.
3. Simmer the sauce over moderate heat for 2 minutes, then remove the pan from the heat and keep the sauce warm.
4. In a large skillet, melt the remaining 2 tablespoons of butter over moderately high heat. When the foam subsides, add the mushrooms and ginger and cook, stirring occasionally, until the mushrooms are browned and almost tender, about 10 minutes.
5. Remove the skillet from the heat, stir in the chives and season with salt and pepper.
6. Season the steaks with salt and pepper.
7. Heat the oil in another large skillet. Add the steaks and cook over high heat until browned, about 2 minutes per side for medium-rare meat.
8. Spoon 2 tablespoons of sauce onto each of 4 plates, set a steak on top and cover with the mushrooms. Pass the remaining sauce at the table.