|
I've been really inspired lately by cooking the more unusual cuts of beef. I want variety from ground beef and honestly, the more popular steaks can be expensive for a regular weeknight family meal. Round steaks is one of those cuts that people think as being tough and lean and so we shy away from it, but let me tell you, this recipe won in our house and I am SO excited to show you a new, super easy, super inexpensive way to eat a "steak" on a weeknight without breaking the bank! Ingredients:
Directions: Add the tamari, ginger, sesame oil, honey, shallot, garlic, mirin, and crushed red pepper to the small bowl of a food processor. Puree. Place the marinade in a glass bowl and add the beef. Turn to coat. Marinate for at least 1-2 hours or overnight (covered) in the refrigerator. When you are ready to cook the steaks, remove them from the marinade and blot dry. Heat a skillet over medium heat. Add just enough oil to lubricate the pan, then add the steaks, laying them flat. Take care to cook only a few at a time so that there is ample space around each piece of meat, otherwise it will not brown. Fry 30 seconds per side, or until browned. Repeat with remaining steaks, using additional fat if needed. Serve immediately. We like these served with brown rice and a side of sauteed veggies! Serves 6.
0 Comments
Sounds fancy, but it really isn't. If you are like me, most nights I just want to cook something easy, healthy, and that everybody in the family will eat. Just this 6 ingredients make for a great meal! Prep takes me about 10 minutes (no more!) and it roasts in just over an hour. I pair it with steamed broccoli or other vegetable, and there's our dinner. Easy and soooo good! Ingredients:
*you can substitute the mustard for 2-4 teaspoons grated horseradish. Directions: Season the chuck roast with salt and pepper and rub minced garlic all over the meat. Allow the roast to come to room temperature on the kitchen counter while you preheat the oven to 300 degrees F. place the meat in a pan and roast, uncovered for about 24 minutes per pound or until the internal temperature is between 120 and 140 degrees. Let rest of a few minutes, cut, and enjoy! |
AuthorMarisa usually writes about nutrition, grass fed beef, organic agriculture, as well as sharing delicious recipes; Paul writes about farm work- sharing his stories and experiences, and most times... we both collaborate on the stories! Archives
March 2020
Categories
All
|
RSS Feed
Location |
connect with Us
|
