Thai-style Steak (Salad)

the steak tastes great besides the salad...mmm

steak marinade:
1/4 fresh lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
Coarse salt and fresh ground pepper

additional salad ingredients:
1/2 pound carrots (3-4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup fresh bean sprouts (optional)
1/3 cup salted peanuts, chopped (optional)

1. Make marinade: Whisk ingredients together in a medium bowl or liquid measuring cup. Season the steaks generously with S+P; place in a baking dish. Pour 1/4 of the marinade over the steaks (reserve the remaining marinade); turn the steaks to coat. Let the steaks marinate up to 30 minutes.
2. In a large skillet, cook the steaks on medium-high heat, turning once, 2-3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest 5-10 minutes. Slice the steaks across the grain into 1/4-inch-thick slices; halve the slices crosswise. Transfer to a large bowl, and toss with the reserved marinade.

for the salad:
3. With a vegetable peeler, cut the carrots into long ribbons. Add to the steak in the bowl along with the lettuce and mint; toss to combine. Divide the salad among bowls, sprinkle with bean sprouts and peanuts if desired.

from Food Everyday's Great Food Fast recipe book.

Wong's Korean Barbecue Beef

4 lbs of beef (thinly sliced 1/8"), we buy the cheapest, such as London broil on sale
1 cup Soy Sauce
¼ cup water
¼ cup sesame oil
¼ cup vegetable oil
1/3 cup Sesame seeds (toasted)
1 bunch green onions (finely chopped), all except the roots
Lots of garlic (1 head of cloves finely chopped), the more the better!
1/2 -2/3 cup sugar, depending on how sweet you like it.

Directions:
Put the meat in a big mixing bowl. In a different bowl mix all the rest of the ingredients together and pour over the meat. You will need to make more sauce if the meat is not covered all the way. Marinade beef for at least ½ an hour. If thicker slices then marinade one hour until meat looks darker.


Note: If there’s marinade left, you can refrigerate and and use it later. The water is in the recipe if you don’t want it too salty. You can try low salt soy sauce.

Ginger Flank Steak with Wasabi Smashed Potatoes

SARA JENSEN

2 inches fresh ginger root, peeled and grated

1/4 cup soy sauce

2 limes, zested and juiced

3 tablespoons vegetable oil, eyeball it

2 tablespoons Montreal Steak seasoning

2 pounds flank steak

2 1/2 to 3 pounds Idaho potatoes (4 large potatoes,) peeled and cut into chunks

salt

1/4 to 1/3 cup cream

1 to 2 tablespoons Wasabi paste or powder

4 scallions, root end trimmed

handful cilantro leaves

Preheat a grill pan or indoor/outdoor grill to high.

Combine ginger, soy sauce, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.

Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and Wasabi. Adjust salt, to taste.

While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.

Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mashed potato mounds with a garnish of a generous sprinkling of the chopped scallion-cilantro-lime zest.

THIS RECIPE LOOK GOURMET AND IT DOESN’T TALKE A LOT OF TIME. SERVE WITH SESAME SOY GREEN BEANS AND PEPPERS (SIDE DISHES.)

Flank Steak Marinade

JULIE ROYLE

1/3 cup oil

1/3 cup soy sauce

2 tablespoons onion, minced

3 tablespoons red wine vinegar

1/2 teaspoon garlic powder

Combine all ingredients. Marinate flank overnight. Barbeque.

Best Baby Back Ribs…Ever!

JULIE ROYLE

DRY RUB

1/2 cup dark brown sugar

1/2 cup paprika

1/3 cup garlic powder

1/4 cup kosher salt

2 tablespoons chili powder

1 tablespoon cayenne pepper (optional)

1 tablespoon black pepper

2 teaspoons dried oregano

2 teaspoons cumin

2 slabs baby back ribs

2 cups apple juice

1 to 2 tablespoons liquid smoke

1 1/2 cups BBQ sauce (and extra for serving)

Preheat oven to 250°. Combine dry rub and mix well. Pour liquid smoke over ribs. Apply rub onto the front and back sides of ribs. Gently pat to ensure that rub will adhere. Place ribs meat-side up on a sheet pan and bake for 2 hours. Remove ribs from oven. Place each rib meat-side down on its own doubled aluminum foil square. Foil should be large enough to completely wrap rib. Pour 1 cup of apple juice over each rib. Wrap and seal each rib tight. Return to the oven for 1 hour.

Remove wrapped ribs form oven. Remove from foil and apply a medium coat of the rub to the meat-side of the ribs. Place uncovered in the oven meat-side up for 30 minutes. Remove ribs from oven and increase oven temperature to 350°. Brush BBQ sauce on meat side of ribs. Place ribs in oven for 10 minutes, or until sauce caramelizes. (Or, instead of returning meat to oven, barbeque on grill for 10 minutes, meat side-up.) Serve with additional BBQ sauce.

YOU CAN SUBSTITUTE STEP 2 (PLACING THE MEAT IN ALUMINUM FOIL) BY KEEPING THE MEET IN THE PAN. POUR THE CIDER DIRECTLY OVER THE MEAT AND THEN COVER ENTIRE PAN TIGHTLY WITH FOIL. CONTINUE RECIPE AS FOLLOWS.

Barbeque Sauce

1 1/2 cups chopped yellow onion (1 large onion)

1 tablespoon minced garlic (3 cloves)

1/2 cup vegetable oil

2 (6-ounce) cans tomato paste

1 cup cider vinegar

1 cup honey

1/2 cup Worcestershire sauce

1/2 cup mustard

1/2 cup soy sauce

1 cup Hoisin sauce

2 tablespoons chili powder

1 tablespoon ground cumin

1/2 tablespoon crushed red pepper flakes (optional)

1/2 cup brown sugar

1 teaspoon smoke flavor

In a large saucepan on low heat, sauté the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, Hoisin sauce, chili powder, cumin and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use as is or blend until smooth. Use immediately or store in the refrigerator.

Grandma Bingham’s Brisket

JULIE ROYLE

3 to 4 pound brisket

1/2 cup soy sauce, divided

fresh ground pepper

onion powder

2 cups beef broth

Trim any excess fat from brisket. Set aside. Put 1/4 cup soy sauce in glass baking dish. Cover surface of soy sauce with ground pepper and onion powder. Place brisket, fat side down, in pan. Pour remaining soy sauce over brisket and top with pepper and onion powder. Roast, uncovered, at 400° for 40 minutes. Remove pan and lower oven temperature to 325°. Add beef broth to pan and cover tightly with foil. Roast for an additional 2 hours.