Steak and asparagus stir fry

Another great recipe from cooking light found here. This is very easy and quite tasty. If you don't like spice omit the red pepper flakes. I think the heat is perfect.

Ingredients

1/2 cup unsalted chicken stock 

• 1 1/2 tablespoons oyster sauce
• 1 1/2 tablespoons lower-sodium soy sauce
• 2 teaspoons grated peeled fresh ginger
• 2 teaspoons minced garlic
• 1 teaspoon cornstarch
• 5 teaspoons canola oil, divided 
• 12 ounces boneless sirloin steak, cut into 1/4-inch strips 
• 12 ounces medium asparagus, trimmed and cut into 2-inch pieces 
• 1 medium red bell pepper, cut into strips
• 1/2 teaspoon crushed red pepper
• 3 green onions, chopped

1. 1. Combine first 6 ingredients in a small bowl, stirring well with a whisk.
2. 2. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add beef; stir-fry until browned but not cooked through (about 1 1/2 minutes). Place beef on a plate; discard liquid in pan.
3. 3. Return pan to high heat. Add remaining 2 teaspoons oil; swirl to coat. Add asparagus and bell pepper; stir-fry 2 minutes. Add crushed red pepper and green onions; stir-fry 30 seconds. Reduce heat to medium-high. Add stock mixture; cook 3 minutes or until sauce is slightly thickened. Return beef and any juices to pan, and cook for 1 minute.

Carne asada style steak salad

When Mainstreet grill was open (for the second time) they had the most delicious steak salad. After they closed I went into mourning over the loss of that salad. This is my attempt at making my own version.

Steak:
1-2 lb Flank steak (I normally buy one and cut it in half and freeze the other half, it's too big for just two people)

For the rub:
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1 tsp pepper
2 tbsp lime juice

Combine all the ingredients in a small bowl and rub on the steak. Let sit in the refrigerator for 30 min to 1 hour. Next, grill steak to desired doneness.


Cilantro-Lime vinaigrette (taken from our best bites) 
*This makes a lot of dressing,  I always cut it in at least 1/2
1/4 cup fresh lime juice
1/4 cup white wine vinegar
1/2 tsp kosher salt
2 tsp sugar
1 cup canola oil
1/2 cup finely chopped cilatro
2 garlic cloves, crushed or finely chopped

1. Place ingredients in a jar (I use my little blender so I don't have to chop the cilantro) and mix well.

Salsa:
*You could really use any fresh, chunky salsa recipe or store purchased one.

1 container cherry tomatoes, cut in half
1/8 cup red onion, diced
1 avocado cut into chunks
1 can corn, drained
1 can black beans, drained & rinsed
Cilantro, as desired
1 tsp salt
Juice of one lime

*To assemble salad first place your lettuce (I use spinach, but romaine or spring mix would also be good) on the plate. Next add some freshly grated cheese, salsa, tortilla strips and sliced steak and dressing.

Grilled Mongolian Pork Chops

Sorry about the picture.  NO matter what I tried, Blogger flipped it sideways.

So these are delicious.  The original recipe found here , includes a sauce to top it with.  I did not make the sauce.  I think this marinade would also be amazing on steak or chicken, but especially steak.  I served with some sweet potatoes I diced and cooked on the grill and string beans.

1/2 c. hoisin sauce (not gluten free)
4 cloves garlic, minced
1-1/2 T soy sauce
1 T fresh grated ginger
1 T red wine vinegar
1 T rice vinegar
2 t. olive oil
2 t. white sugar
1-1/2 t. Hot sauce (I used less)

Combine all ingredients and whisk together.  Place pork chops and marinade in a resealable plastic bag and refrigerate for 6-8 hours.  Cook pork chops on a grill preheated to high.  Cook until brown grill marks appear then remove from heat and continue to cook over medium heat, brushing with marinade until no longer pink.  About 145 degrees.

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Bistro Steak with Red Wine Sauce {Gluten-free}

This was tasty and simple.  The original recipe can be found here at Cooking Light.  I served it with green beans and diced potatoes.

 p.s.  I have found that adding the salt to any recipe from Cooking Light is a necessity!

• 1 tablespoon canola oil 
• 2 (8-ounce) top sirloin steaks, trimmed
• 3/8 teaspoon salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 3 tablespoons minced shallots
• 2 teaspoons chopped fresh thyme
• 1/2 cup full-bodied red wine 
• 1/2 cup unsalted beef stock
• 1 1/2 teaspoons butter 
• 1/2 teaspoon Dijon mustard
• 1 tablespoon chopped flat-leaf parsley

1. 1. Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes.
2. 2. Reduce heat to medium-high. Add shallots and thyme to pan; sauté 1 minute or until lightly browned. Add wine; cook 2 1/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, butter, and mustard; stir with a whisk.
3. 3. Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.

Red River Beef Stroganoff

From Allrecipes.com with modifications

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• 1 pound sirloin steak, cut into thin strips
• 1/4 cup all-purpose flour
• 1/2 cup butter or margarine, divided (I did not use this much butter)
• 1 large onion, chopped
• 1 (10.5 ounce) can beef broth
• 1 teaspoon dried basil
• salt and pepper to taste
• Fresh mushrooms
• 1 tablespoon Worcestershire sauce
• 1 cup sour cream
• Dash of red wine
• cooked  noodles

Dredge meat in flour. In a skillet, melt 1/4 cup butter over medium heat; saute onions until tender. Remove from pan; set aside. Melt remaining butter and brown meat on all sides. Add broth, basil, salt and pepper, mushrooms, Worcestershire sauce and onions. Cook until mixture thickens, about 5 minutes. Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.

Wicked Good Steak Marinade

From allrecipes.com with modifications.

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
2 cloves crushed garlic
2 tablespoons dried basil

Mix ingredients, set steak in marinade for 2-4 hours. Grill steak to perfection and serve.

Beef Stew

Beef Stew
from KSL Studio 5
Ingredients:
1 pound beef stew meat
1 onion, chopped
3 carrots, diced
2 russet potatoes, diced
2 cup tomato juice or Spice V-8' juice
¼ cup Worcestershire Sauce
Salt and pepper to taste
Method:
Place all ingredients in oven sage pot (or in a crock pot on high for approximately 5 hours). Cover and bake in 350 degree oven for 2-2 ½ hours or until meat is tender. Serves 4.