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Sauce Up Steak Night with Sesame-Hoisin Glazed Steak

Just because it might not exactly be grill weather, at least in my area of New York, just yet, doesn’t mean you can’t indulge in some steak every now and then. For me, since I don’t have an outdoor grill to use, all of my steak is done on grill pans, skillets or the oven to try to make up for the loss of the grill here. This particular recipe was nice change of pace from the regular steak dinners in that it adds a really nice glaze to the steak for the meal. The original recipe comes from Cook’s Country and is for sesame-hoisin-glazed flank steak. I did change things up a little bit for my own purposes, making use of London broil that I had purchased on sale instead of the regular flank steak, which costs a lot more money here. I did make one other change to the recipe in that I marinated the steak overnight to really get the flavors in and to help break down the London broil a bit since it can be a little tough sometimes. The end results were really good, so if you want to try it my way the only difference is that after the marinade I refrigerated the steak in the marinade in a resealable bag overnight. Otherwise, this is the original recipe from Cook’s Country.

Sesame-Hoisin-Glazed Flank Steak

1/4 cup hoisin sauce

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

2 teaspoons Sriracha sauce

1 teaspoon cornstarch

1 (1 1/2 pounds) flank steak or London broil, trimmed

1 tablespoon vegetable oil

1/4 cup chopped fresh cilantro

2 teaspoons toasted sesame seeds

Whisk the hoisin sauce, rice vinegar, sesame oil, Sriracha sauce and cornstarch together in a medium bowl. Pat the steak dry with paper towels. At this point for my version of the recipe, place the steak inside a large, resealable plastic bag and pour the marinade over the steak. Close the bag and allow the steak to marinade in the refrigerator overnight before proceeding.

Heat the vegetable oil in a large skillet set over medium-high heat until the oil is just smoking. Remove the steak from the marinade, if you did this step, and reserve the marinade. Cook the steak until it is well browned and the meat registers 125 degrees on an instant-read thermometer inserted into the thickest part of the steak (for medium-rare), about 5 to 7 minutes per side. Transfer the steak to a carving board and tent it loosely with aluminum foil, allowing the steak to rest for 5 minutes.

Stir the hoisin mixture into the now-empty skillet and cook over medium-high heat, scraping up any browned bits, until the sauce has thickened, about 2 minutes. Slice the steak thin on the bias against the grain and transfer it to a platter. Stir in any accumulated meat juices into the sauce and spoon the sauce over the meat. Sprinkle the meat with the cilantro and toasted sesame seeds and serve.

You get quite a combination of flavors here with the hoisin sauce, sesame oil and the rice vinegar, not to mention the nice kick of heat you get from Sriracha and the cornstarch really does add something to the texture of the glaze for the steak. The meat was perfectly done and marinating overnight seemed to really enhance the London broil in my eyes. If you have the time to plan ahead the marinade works well but if you are looking for an easy meal for during the week that you can do in under 30 minutes, skipping marinating the meat and just make the glaze and you will be fine.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

sesamehoisinglazedsteak

 

 
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Posted by on April 24, 2015 in Beef, Dinner, Sauce

 

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Meals with Family and Friends, Part 2 – London Broil with Creamy Horseradish Sauce

This was actually a meal we made while my family was here visiting last week and it was the one I forgot to take a picture of. I wanted to make an easy dinner that could easily feed a crowd, and my brother generously offered up a couple of London broils he had in the freezer for us to use for dinner that night. I found this very easy recipe from Food Republic that is a very basic recipe with a nice marinade and it makes a great horseradish sauce to serve alongside the beef.

London Broil with Creamy Horseradish Sauce

For the London Broil:

3 cloves garlic, minced

2 teaspoons lemon juice

3 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

1/2 cup red wine

1 tablespoon soy sauce

1 teaspoon honey

Salt and freshly ground black pepper

2 to 2 1/2 pounds top round London broil or flank steak

For the Creamy Horseradish Sauce:

1/4 cup prepared horseradish

1/2 cup sour cream

1 tablespoon Dijon mustard

Dash of Worcestershire sauce

1/4 cup red wine

1 tablespoon cider vinegar

Salt and freshly ground black pepper to taste

1 teaspoon finely chopped fresh chives

To make the London broil, Mix together all of the ingredients except for the meat. Place the meat in a shallow dish and cover it with the marinade. Cover the meat with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.

Remove the meat from the refrigerator and bring it to room temperature before cooking. Preheat a grill to high, oil the grate, and set it 5 to 6 inches above the coals. If you are cooking the meat indoors, preheat the broiler to high and set a rack 5 to 6 inches below the heat source.

Remove the meat from the marinade and discard the marinade. Pat the steak dry with paper towels. Grill (or broil on a broiler pan) on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare. Transfer the meat to a carving board and allow it to rest for 8 to 10 minutes. Slice the meat at a 45-degree angle across the grain and serve with the horseradish sauce.

For the horseradish sauce, Whisk all the ingredients together until the mixture is smooth and creamy. Place the sauce in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.

This is a very simple recipe that produces a great tasting steak. The marinade really helps to break down some of the toughness of the meat and gives it fantastic flavor. I also really liked the horseradish sauce as a side dish and it goes really well with any kind of steak or beef meal that you make. We served this with mashed potatoes and asparagus, but baked potatoes would go really well with this as well and any steamed vegetable would be an ideal side. I wish I had remembered to take a picture of this one as it was a good one that is easy to make for any night of the week.

That’s all I have for today. Check back next time for another recipe. I still have a simple pan seared rib eye steak with a nice red wine sauce, some fall vegetable risotto, and a simple sautéed spinach among other recipes to share. Until next time, enjoy the rest of your day and enjoy your meal!

 

 
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Posted by on October 18, 2013 in Beef, Cooking, Dinner, Grilling, Sauce

 

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A Sunday Marinated London Broil

It’s Sunday, when I usually make a more complex meal for the week because I have the time to do it. This week’s been a little crazy between illnesses, Michelle’s work schedule, planning and packing for our trip down to Charlotte, and such, so I am trying to keep things simple for dinner today. I saw a nice London broil in the store yesterday so I decided to make a simple London broil for dinner tonight. I am also going to make some pierogies to go along with it. Michelle and Sean love pierogies and I saw in a blog that I follow, The Ranting Chef, that he was making them in a meal and they were also on sale at the store yesterday, so I bought some to make as well.

London broil is one of those cuts of beef that cries out to be marinated in some way. It takes on the flavors you add nicely, so just about any combination you want of an oil and an acid will work well. I am using a marinade that I often use for London broil. It’s quick, easy, and tastes great.

Marinated London Broil

1/3 cup minced shallots
3 tablespoons soy sauce
1/2 cup olive oil
3 tablespoons fresh thyme
Big dash hot sauce
3 tablespoons freshly squeezed lemon juice
1 1/2 pounds London broil

Mix the shallots, soy sauce, olive oil, thyme, hot sauce and lemon juice together in a glass pie plate, glass bowl or broiling pan. Score the steak, place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally.

Drain off marinade and put it into a saucepan. Place the steak under the broiler at 1 inch from the heat for 3 to 4 minutes on each side for rare or for 4 to 5 minutes on each side for medium. Leave the broiler door slightly ajar, so the heat stays on and air circulates. Meanwhile, bring the marinade to a boil. Remove the marinade from heat. Carve the meat in thin diagonal slices across the grain. Arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat.

It’s fast and easy and tastes wonderful. The pierogies are just as easy. I bought frozen pierogies, so you can simply follow the directions on the box. I typically boil the pierogies until they float, about 4 or 5 minutes, then remove them from the water and drain them. I then saute them in a skillet with some melted butter and sliced onions until the pierogies are browned and the onions begin to caramelize, about 5 or 6 minutes. You can then add sour cream to them when you serve them if you wish.

The last part of our meal tonight is a staple in our diet, broccoli. I get a little tired of steamed broccoli so tonight I am going to try pan roasting it. Broccoli doesn’t take to well to pan roasting if you don’t watch it carefully, it can easily burn and get too dry. Trying to keep it tender and bright green can be tricky, but if you trim the broccoli to uniform size and cook the stems and the florets at separate times, it seems to work out pretty well. I’ve tried using this recipe from America’s Test Kitchen and it has worked pretty well for me.

Pan-Roasted Broccoli

3 tablespoons water

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons vegetable oil

1 pound broccoli , florets cut into 1 1/2-inch pieces, stems trimmed, peeled, and cut on bias into 1/4-inch-thick slices about 1 1/2 inches long (about 5 cups florets and 3/4 cup stems)

Stir the water, salt, and pepper together in a small bowl until the salt dissolves; set aside. In a large, nonstick skillet with a tight-fitting lid, heat the oil over medium-high heat until just beginning to smoke. Add broccoli stems in an even layer and cook, without stirring, until browned on the bottoms, about 2 minutes. Add the florets to the skillet and toss to combine; cook, without stirring, until the bottoms of the florets just begin to brown, 1 to 2 minutes longer.

Add the water mixture and cover the skillet; cook until the broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until the water has evaporated, the broccoli stems are tender, and the florets are tender-crisp, about 2 minutes more.

A simple meal in very little time with not a lot of effort – just what you need on a busy day. I am just cooking a simple meal of burgers tomorrow night since I didn’t do any food shopping since we are leaving for vacation, but I do plan to do some posting once we get to Charlotte of some ideas and recipes that I like to make. Maybe I’ll do some Easter ideas and some simple party recipes. We’ll see how it goes. Until then, have a great day and enjoy your meal!

 
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Posted by on April 1, 2012 in Beef, Cooking, Dinner, Vegetables

 

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Slow Cooking Some Stew

Tonight’s dinner has been cooking all day and it smells terrific. Beef stew is one of those meals that you can make all day in the slow cooker or all day on the stove, and it makes the whole house smell great. You don’t need a lot of ingredients to make it and you can always add other vegetables to it if you want.

Beef Stew with Bacon

4 slices thick-cut bacon, chopped

3 tablespoons flour

1 teaspoon salt, plus more, to taste

1/2 teaspoon freshly ground pepper, plus more, to taste

2 pounds boneless beef chuck, trimmed of excess fat and cut into chunks (I am actually using a london broil instead this time)

3/4 cup fresh mushrooms, halved if large

1/2 pound baby carrots

4 to 5 small red potatoes, scrubbed and quartered

1/2 pound frozen pearl onions (you can use 1 large yellow onion, chopped, instead)

3 garlic cloves, minced

1 cup dry red wine

1 cup beef broth

2 tablespoons tomato paste

In a large fry pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 5 to 7 minutes. Transfer the bacon to paper towels to drain. Pour off the drippings into a small heatproof bowl, leaving about 1 tablespoon drippings in the pan. Set the pan, reserved drippings and bacon aside.

In a sealable plastic bag, combine the flour, the 1 teaspoon of salt and the 1/2 teaspoon of pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the fry pan to medium-high heat. When the drippings are hot, add half the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beef to the slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, potatoes, onions, and garlic on top.

Return the pan to medium-high heat and add the wine, broth and tomato paste. Mix well, bring to a boil and deglaze the pan, stirring to scrape up any browned bits on the pan bottom. Pour the  contents of the pan over the vegetables and beef. Cover and cook on the high-heat setting for 4 to 5 hours or the low-heat setting for 8 to 9 hours. The beef should be very tender. Stir in the reserved bacon. Cook, uncovered, on the high-heat setting for 10 minutes more to thicken the sauce slightly. Season with salt and pepper and serve.

Of course, the stew is great served with some crunchy bread, rolls or biscuits. If you would like to see a simple biscuit recipe, just check here for a previous blog entry that included the biscuits. You can always freeze any leftovers to save to be re-heated on a later day or use it for lunches during the week.

This was a pretty simple slow cooker meal, which is ideal for a Monday night. Tomorrow night, I’ll be making Bacon Chicken Ranch Quesadillas and we’ll be having the leftover black beans and rice and mango pineapple salsa, both from Sunday’s dinner. If you have any questions or there are any recipes that you might like to see or if you have some ideas for the blog, please feel free to leave a comment. Until tomorrow, have a great evening and enjoy your meal!

 
 

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Planning Your Meals This Week (and Some School Lunches Too)

I didn’t cook today, but we did do our shopping for this week’s meal plan I really do find that the plan helps me in staying on budget as far as shopping. Sure, there are still impulse buys now and then (who can resist a treat now and then) and I do have to buy household items once in a while (garbage bags, storage bags, toothpaste, etc.), but for the most part we really do only buy what we need to make the meals for the week. We do a lot of our shopping at BJ’s Warehouse Club, so we do get essentials that last us for a while, but I have found we can also get good deals on things we use a lot of, like diced tomatoes, pasta and rice, but we also get good deals on meat and poultry and produce. I can buy ground beef or london broil and get enough to freeze for several more meals. The same can be said of poultry. I buy the larger packs of boneless chicken breasts and whole chickens there and we get many meals out of it and also use the chicken carcass to make stock later on for soups. I then supplement that with a short trip to the supermarket for things I can’t get at BJ’s (which isn’t too much) and a trip to Adam’s Farms in Newburgh, where I get our fish for the week and some local produce.

Anyway, for this coming week, this is the meal plan:

Monday – Turkey Meatball with sauce, baked potatoes, broccoli (this was Sean’s choice this week)

Tuesday – Baked Potato Soup (this was Michelle’s pick, and is our meatless meal of the week)

Wednesday – Fish. I didn’t get to the fish market today, but I will go Wednesday morning and pick something out after I see what looks good.

Thursday – Meat Loaf, Mashed Potatoes and corn (this one was my pick)

Friday – Warm Chicken Salad (Michelle picked this one)

Saturday – Peppered Steak, White Rice, Cauliflower and carrots (Michelle picked this one too)

None of the meals are difficult this week and all can be made in a short amount of time. As a matter of fact, we are making the potato soup tonight and refrigerating it for Tuesday. I didn’t have to buy anything out of the ordinary this week other than leeks that we are using in the soup and the peppers for the peppered steak. I bought meat loaf mix of beef, pork and veal that I buy either for meatloaf or meatballs. The London broil was 2 large steaks that I quartered and froze so I’ll only need one piece when I make the peppered steak on Saturday. The ground turkey I bought will be used for meatballs and a portion frozen to be used later on either for chili or turkey sausage (I do make my own for breakfast sausage; it tastes really good and I will be posting that recipe at some point when we make a “breakfast for dinner” one night). Other than that, the rest of the ingredients we will use this week are things we already have in the house, refrigerator or freezer.

Now that dinners are planned for the week, I thought I would spend a little bit of time writing about school lunches. School lunches can be a problem sometimes. Sean buys lunch from school about once a week or less often, mainly because the choices that they have for lunch are, well, less than desirable. It’s pretty rare that when I ask Sean if he wants to buy that he says yes, but I am sure he gets tired of eating either a cheese sandwich or peanut butter and jelly every day. We have thought about doing warm lunches for him in a thermos, but he eats lunch so late in the day that even the thermos wouldn’t keep it warm for him. For others of you, however, warm lunches may be a good option. There is a good blog out there right now called “The Mom With Moxie” by Bree Glenn and she has a good posting on some ideas for school lunch planning. Here is the blog if you want to check it out:http://www.themomwithmoxie.com/2011/11/04/8-resources-for-healthy-fun-school-lunch-box-planning/. She offers up a great list of sites here for some good school lunch ideas. I was able to pull a few ideas off of Good Housekeeping’s website from here also, but if you want to go to Good Housekeeping directly, here is their link:http://www.goodhousekeeping.com/recipes/healthy/ideas-kids-school-lunches. I thought the ideas of Turkey Meatball Pitas, Ham and Cheese Pitas, Chicken Noodle Soup and the Mozzarella and Tomato Sandwich were all good ideas for lunches. There are several other great links on Bree Glenn’s blog about the school lunches that I think will be very helpful in getting some ideas for things to pack for the kids. If anyone has any other great ideas for school lunches, please pass them along and comment here. I am always looking for something new to offer Sean and I am sure plenty of other Moms and Dads could use some ideas as well.

I think that covers everything for today. I hope to go into greater detail on school lunches and some good recipes of my own in a later blog. I want to do a little more research and try out some recipes with Sean first before I put anything up here for you to try. Tomorrow will be the recipes for Turkey Meatballs with sauce, Baked  Potatoes and broccoli. I know, we seem to eat a lot of broccoli, but Sean really likes it so he seems to pick that one all the time. I need to find a few more recipes to find some more interesting ways to cook it. If you have any thoughts on that, feel free to share! Enjoy what’s left of your weekend, and if you’re watching the Giants-49ers game, enjoy the game! (what will you be snacking on during the game? I already plan to post some things as we get closer to Super Bowl Sunday)

 
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Posted by on January 22, 2012 in Lunch, School Lunches

 

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Jennifer Probst

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