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The Top 10 Recipes of the Week are posted below:
Malaysian Beef Rendang
Cuisine:
Malaysian
Serves:
6
Preparation Time:
mins
Cooking Time:
hours
Ingredients:
3/8 pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch grated nutmeg
1 tablespoon vegetable oil
1 1/4 pounds beef stew meat, cut into 1 inch cubes
1 1/2 tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 2/3 cups coconut milk
7/8 cup water
salt to taste
Direction:
1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.
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Malaysian Nasi Lemak
Cuisine:
Malaysian
Serves:
8
Preparation Time:
hours
Cooking Time:
hours
Ingredients:
For the rice:
2 cups coconut milk
2 cups water
1/4 teaspoon ground ginger
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained
1/4 cup tamarind juice
For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed
For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
Direction:
1. In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
2. Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
3. Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
4. Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
5. Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.
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Vegetarian Carrot Cake
Cuisine:
Malaysian
Serves:
10
Ingredients:
3 teaspoons lemon juice
1 1/4 cups milk
2/3 cup vegetable oil
2 teaspoons orange zest
3/4 cup packed brown sugar
3 teaspoons vanilla extract
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup chopped walnuts
Direction:
1. Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch springform pan. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
2. In a large bowl, cream oil, orange zest and brown sugar. Add sour milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.
3. Pour the batter into an 8 inch springform or other deep 8 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool.
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Barbecue Shoulder Steak Skillet
Cuisine:
American
Serves:
4
Preparation Time:
hours
Cooking Time:
hours
Ingredients:
3-4 tablespoons oil
1 teaspoon seasoning salt or white salt
1 teaspoon fresh ground black pepper
2 (1 lb) boneless beef shoulder chuck steaks (about 3/4 to 1-inch thick)
2 medium onion, chopped
2 tablespoons fresh minced garlic
1/2 teaspoon crushed red pepper flakes (or to taste, may omit if desired)
1 1/2 cups water (can use beef broth)
1 1/2 cups tomato sauce
5-6 tablespoons lemon juice
6 tablespoons ketchup
2-3 tablespoons brown sugar
1 tablespoon worcestershire sauce
1/2 teaspoon mustard powder
Direction:
1. Heat oil in a large skillet or electric frying pan over medium-high heat.In a bowl combine the water with tomato sauce, lemon juice, ketchup, brown sugar, Worcestershire sauce and mustard powder until combined; set aside.
2. Season both chuck steaks with salt and pepper (about 1/2 teaspoon of salt and pepper for each steak or can use more if desired).
3. Brown both sides of the steask in hot oil then remove to a plate.
4. Add in onion; saute for about 3 minutes.
5. Add in garlic and crushed chili flakes; cook stirring for another 1 minute.
6. Pour in the sauce over and around the meat.
7. Cover and simmer on low heat for about 1-1/2 hours or until meat is tender.
8. Season with more salt and pepper if needed.
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Flank Steak With Pineapple Salsa
Cuisine:
American
Serves:
2
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
2 cups peeled cored and chopped fresh pineapple
11 ounce can mandarin orange sections drained
1/2 cup chopped red or green sweet pepper
1/3 cup picante sauce
12 ounces beef flank or boneless sirloin steak cut 1/2 inch thick
1/2 teaspoon chili powder
1 tablespoon olive oil
6 cups packaged torn mixed salad greens
Direction:
1: For pineapple salsa in a medium bowl gently stir together pineapple, mandarin oranges, sweet pepper and picante sauce then set aside.
2: Trim fat from steak the thinly slice across the grain.
3: Sprinkle with chili powder.
4: In a large skillet cook and stir half of the seasoned steak in hot oil over medium-high heat for 5 minutes then remove from skillet and repeating with remaining steak.
5: Arrange salad greens on plates the top with steak and salsa.
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Pisang Goreng
Cuisine:
Malaysian
Serves:
4-6
Ingredients:
2 Pisang Tanduk (Sliced)
6 tablespoons of rice flour*
1/3 teaspoon of ‘Kapur makan’ (Gypsum Powder) – for crispy result*
1 tablespoon of sugar*
1 cup of warm water*
Pinch of turmeric powder (for colouring)*
Salt to taste*
Direction:
Mix asterisk ingredients to make a smooth batter. The banana is battered and then deep fried until golden brown.
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Satay Sauce
Cuisine:
Malaysian
Serves:
1 1/2 cups
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
1 (10 ounce) can coconut milk
1/2 cup crunchy peanut butter
1/2 small onion, grated
1 tablespoon dark soy sauce
2 teaspoons brown sugar
1/2 teaspoon red pepper flakes
Direction:
In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.
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Malaysian Barbecue Chicken Wings
Cuisine:
Malaysian
Serves:
4
Ingredients:
24 chicken wings
1/2 cup soy sauce
1/4 cup dark soy sauce
2 tablespoons sesame oil
1/4 cup oyster sauce
1 tablespoon garlic powder
1 teaspoon onion powder
ground black pepper to taste
2 tablespoons dried basil
Direction:
1. In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
2. Lightly oil grill and preheat to high heat.
3. Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.
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Malaysian Mango Chicken Curry
Cuisine:
Malaysian
Serves:
2
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
1 tablespoon vegetable oil
1/2 pound skinless, boneless chicken breast, cubed
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 1/2 tablespoons brown sugar
1 teaspoon curry powder
1 tablespoon cornstarch
1/2 onion, diced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 teaspoons minced fresh ginger root
1 mango, peeled and cubed
Direction:
1. Heat vegetable oil in a large skillet over medium-high heat and stir in the chicken breast. Cook the chicken breast until no longer pink in the center. Transfer cooked chicken to a plate. Meanwhile, whisk together the chicken stock, soy sauce, vinegar, brown sugar, curry powder, and cornstarch. Set aside.
2. Using the same skillet, cook and stir the onion over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the green and red bell peppers and cook for 2 minutes, then add the ginger and cook for another minute. Stir in the chicken stock mixture and the cooked chicken breast. Cook until the sauce has thickened. Drop mango in and cook until the mango is heated through.
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Deviled Eggs
Cuisine:
American
Serves:
24 halves
Ingredients:
12 large eggs
4 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon salt
pinch of pepper
Direction:
1. Place eggs in a saucepan large enough to hold them all in one layer. Cover with water. Bring to boil, then lower heat to a simmer and cook for 9 minutes. Fill a large bowl halfway with ice and water. When eggs have cooked, transfer them with a slotted spoon to ice bath. Let cool completely.
2. Peel eggs; cut each in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork until smooth. Add mayonnaise, mustard, salt and pepper and mix until blended.
3. Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a ziplock bag. If using ziplock bag, seal bag and snip off one corner. Pipe yolk mixture into empty egg whites.
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The Newest 10 Recipes of the Week are posted below:
Crockpot Lamb Chops
Cuisine:
American
Serves:
4
Preparation Time:
hours
Cooking Time:
hours
Ingredients:
1 tablespoon vegetable oil
4 loin lamb chops
2 tablespoons all-purpose flour
2/3 cup beef broth or chicken broth
1 can (14.5 ounces) diced tomatoes
1 clove of garlic, minced
1 scant tablespoon tomato paste
4 ribs celery, thinly sliced
1 tsp salt
freshly ground pepper to taste
chopped parsley
Direction:
1: Heat oil in pan. Coat lamb chops with flour and brown quickly. Transfer chops to slow cooker. Add remaining ingredients to pan and bring to a boil. Pour over lamb and cook on HIGH for 30 minutes, then on LOW for 5-7 hours. Taste to check seasoning and sprinkle with plenty of chopped parsley.
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Lamb Chops with Yogurt-Mint Sauce
Cuisine:
Greek
Serves:
4
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
1/2 cup fresh mint leaves, finely chopped
1/2 cup plain yogurt
1 garlic clove, minced
1 teaspoon fresh lemon juice
6 (1-inch-thick) rib lamb chops
1 tablespoon olive oil
Direction:
1: Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
2: Pat half of lamb chops dry and season with salt and pepper. Heat oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then sauté chops, turning once, 6 minutes for medium-rare. Transfer chops to a plate and keep warm, covered with foil. Dry, season, and sauté remaining chops in same manner.
3:Serve topped with yogurt-mint sauce.
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Lamb Chops with Caper Orange Garlic Crust
Cuisine:
Mediterranean
Serves:
4
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
1/3 cup drained bottled capers (2 1/2 oz), rinsed well and finely chopped
4 teaspoons finely grated fresh orange zest
3 garlic cloves, finely chopped
2 tablespoons olive oil
1 1/2 lb loin lamb chops (4 chops about 1 inch thick), tails cut off and discarded if desired
1/4 teaspoon salt
Direction:
1: Stir together capers, zest, garlic, and 1 tablespoon oil in a small bowl. Pat chops dry and season with salt. Arrange chops on a plate and spread about 2 teaspoons of caper mixture on top of each chop, pressing lightly to help adhere.
2: Heat remaining tablespoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook chops, coated sides down, 6 minutes. Turn chops over with tongs and cook about 10 minutes more for medium-rare. Transfer chops, coated sides up, to a clean plate and let stand 5 minutes.
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Lebanese Lamb Chops with Lemony Lettuce
Cuisine:
Middle East
Serves:
4
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
2 large lemons
1 teaspoon sugar
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves
1 tablespoon baharat (Eastern Mediterranean spice mixture; see cooks' note, below)
8 (3/4-inch-thick) rib lamb chops (2 pounds)
2 heads Bibb lettuce (about 3/4 pound each), torn into large pieces
1 1/2 cups mint leaves
Direction:
1: Grate 2 teaspoons zest from 1 lemon. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl and stir in 2 tablespoons oil. Let stand at room temperature 10 minutes for flavors to develop.
2: Mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with baharat, grated zest, remaining tablespoon oil, and 1/2 teaspoon pepper. Rub all over lamb chops.
3: Toss lettuce and mint with lemon mixture.
5:Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas.
4: Grill chops, turning once, about 6 minutes total for medium-rare. Transfer to a plate and let rest, loosely covered, 5 minutes. Serve chops with salad.
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Indian Lamb Chops wih Curried Cauliflower
Cuisine:
South Asia
Serves:
2
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
2 cups small cauliflower florets
2 4-to 5-ounce lamb shoulder blade chops
2 teaspoons curry powder, divided
1 tablespoon vegetable oil
1 teaspoon all purpose flour
1/4 cup low-salt chicken broth
1/4 cup whipping cream
2 tablespoons mango chutney
2 large green onions, chopped, divided
Direction:
1: Steam cauliflower until crisp-tender, about 4 minutes. Transfer to bowl; sprinkle with salt and pepper.
2: Sprinkle lamb with salt, pepper, and 3/4 teaspoon curry powder. Heat oil in medium skillet over medium-high heat. Sauté lamb to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to plates. Pour off oil from skillet.
3: Add 1 1/4 teaspoons curry powder and flour to skillet; whisk 15 seconds. Add broth, cream, and chutney. Boil until thick, whisking, 2 minutes. Add cauliflower and half of green onions; toss to heat through.
4:Spoon curried cauliflower over lamb. Sprinkle with remaining green onions.
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Pepper Steak with Rice
Cuisine:
American
Serves:
2-4
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
1 1/2 lbs sirloin or flank steak
1/2 cup veg oil
2 large green bell peppers
1 large white onion
1/2 tsp salt
1/4 tsp black pepper (or 1/8 tap white pepper)
3 Tbsp all-purpose flour
1 cup water (hot, but not boiling)
3 Tbsp soy sauce
2 cups cooked rice
Direction:
1: Slice the beef, green peppers and onions into thin strips, approx. all the same size.
2: In a large frying pan with lid, heat the oil and cook the beef strips, uncovered, until browned.
3: Pour out most of the oil and add vegetables.
4: Cook on low heat while mixing the water, flour, salt, pepper and soy sauce in a separate bowl (use a whisk to avoid lumps).
5: Mix until smooth and pour into frying pan.
6: Stir with wooden spoon to evenly distribute beef, vegs and sauce.
7: Cover and simmer on low heat for 35 minutes or until sauce thickens and vegs are cooked to tenderness.
8: Serve over cooked rice.
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Blue Cheese-Stuffed Steak With Sauteed Mushrooms
Cuisine:
American
Serves:
2
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
1 (about 1 1/2 pounds) top sirloin steak, 1 1/4 to 1 1/2-inches thick
1/3 cup crumbled blue cheese
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 cups sliced mushrooms
1 clove garlic, thinly sliced
1/4 cup dry red wine
Direction:
1: Preheat grill to high.
2: Place steak on a flat cutting surface. Using one hand to keep steak firmly in place, carefully cut a pocket horizontally through the middle of steak with a sharp knife (a boning knife works well). Do not cut all the way through. Fill pocket with blue cheese, patting gently to flatten any bumps. If desired, secure open end with skewers or toothpicks. Season both sides with salt and pepper.
3: Lightly oil grill. Place steak on grill and cook on both sides, turning once, until desired temperature is reached (about 8 minutes per side for medium-rare). Remove from grill and cover loosely to keep warm.
4: Heat a medium skillet over medium-high heat. Add oil and when hot, but not smoking, add mushrooms and garlic. Sauté until mushrooms are tender; adjust heat to prevent garlic from burning, if necessary. Pour in wine and continue cooking until liquid has evaporated.
5: To serve, slice steak (remove skewers if needed) against the grain into 1/2-inch thick slices and top with mushrooms.
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Balsamic Marinated Steak and Asparagus
Cuisine:
American
Serves:
2-4
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
4 beef round (sirloin) tip side steaks, cut 1-inch thick (about 8-ounces each)
1 pound fresh asparagus
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Marinade
2/3 cup prepared balsamic vinaigrette
2 tablespoons Dijon-style mustard
Direction:
1: Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2: Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.
3:Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare doneness, turning once. (Do not overcook)
4: During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.
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Steak Fajitas
Cuisine:
American
Serves:
3-5
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
1 lb boneless sirloin steak, cut into strips
2 teaspoons vegetable oil
1 medium green pepper, cut into thin strips
1 medium onion, thinly sliced
3 cloves garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon oregano
1/4 teaspoon pepper
1 cup salsa
5 8-inch flour tortillas, warmed
Direction:
1: Brown steak in oil; drain.Add green pepper, onion, garlic, chili powder, oregano and pepper.Cook and stir for 5 minutes.
2: Add salsa; cook for 3 more minutes. Spoon 3/4 cup down center of each tortilla.Roll over and serve.
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Flank Steak With Pineapple Salsa
Cuisine:
American
Serves:
2
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
2 cups peeled cored and chopped fresh pineapple
11 ounce can mandarin orange sections drained
1/2 cup chopped red or green sweet pepper
1/3 cup picante sauce
12 ounces beef flank or boneless sirloin steak cut 1/2 inch thick
1/2 teaspoon chili powder
1 tablespoon olive oil
6 cups packaged torn mixed salad greens
Direction:
1: For pineapple salsa in a medium bowl gently stir together pineapple, mandarin oranges, sweet pepper and picante sauce then set aside.
2: Trim fat from steak the thinly slice across the grain.
3: Sprinkle with chili powder.
4: In a large skillet cook and stir half of the seasoned steak in hot oil over medium-high heat for 5 minutes then remove from skillet and repeating with remaining steak.
5: Arrange salad greens on plates the top with steak and salsa.
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Showing 5 Recipes
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Flank Steak With Pineapple Salsa
Cuisine:
American
Serves:
2
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
2 cups peeled cored and chopped fresh pineapple
11 ounce can mandarin orange sections drained
1/2 cup chopped red or green sweet pepper
1/3 cup picante sauce
12 ounces beef flank or boneless sirloin steak cut 1/2 inch thick
1/2 teaspoon chili powder
1 tablespoon olive oil
6 cups packaged torn mixed salad greens
Direction:
1: For pineapple salsa in a medium bowl gently stir together pineapple, mandarin oranges, sweet pepper and picante sauce then set aside.
2: Trim fat from steak the thinly slice across the grain.
3: Sprinkle with chili powder.
4: In a large skillet cook and stir half of the seasoned steak in hot oil over medium-high heat for 5 minutes then remove from skillet and repeating with remaining steak.
5: Arrange salad greens on plates the top with steak and salsa.
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Steak Fajitas
Cuisine:
American
Serves:
3-5
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
1 lb boneless sirloin steak, cut into strips
2 teaspoons vegetable oil
1 medium green pepper, cut into thin strips
1 medium onion, thinly sliced
3 cloves garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon oregano
1/4 teaspoon pepper
1 cup salsa
5 8-inch flour tortillas, warmed
Direction:
1: Brown steak in oil; drain.Add green pepper, onion, garlic, chili powder, oregano and pepper.Cook and stir for 5 minutes.
2: Add salsa; cook for 3 more minutes. Spoon 3/4 cup down center of each tortilla.Roll over and serve.
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Balsamic Marinated Steak and Asparagus
Cuisine:
American
Serves:
2-4
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
4 beef round (sirloin) tip side steaks, cut 1-inch thick (about 8-ounces each)
1 pound fresh asparagus
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Marinade
2/3 cup prepared balsamic vinaigrette
2 tablespoons Dijon-style mustard
Direction:
1: Combine marinade ingredients in small bowl. Remove and reserve 2 tablespoons. Place beef steaks and remaining marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2: Place asparagus in shallow microwave-safe dish; add 1/2 cup water. Cover and microwave on HIGH 3 to 6 minutes or until crisp-tender. Drain asparagus. Add reserved 2 tablespoons marinade to asparagus; turn to coat. Set aside.
3:Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 14 minutes for medium rare doneness, turning once. (Do not overcook)
4: During last 3 minutes of grilling, arrange asparagus on grid around steaks; grill 2 to 3 minutes, turning once. Season steaks and asparagus with salt and pepper.
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Blue Cheese-Stuffed Steak With Sauteed Mushrooms
Cuisine:
American
Serves:
2
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
1 (about 1 1/2 pounds) top sirloin steak, 1 1/4 to 1 1/2-inches thick
1/3 cup crumbled blue cheese
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 cups sliced mushrooms
1 clove garlic, thinly sliced
1/4 cup dry red wine
Direction:
1: Preheat grill to high.
2: Place steak on a flat cutting surface. Using one hand to keep steak firmly in place, carefully cut a pocket horizontally through the middle of steak with a sharp knife (a boning knife works well). Do not cut all the way through. Fill pocket with blue cheese, patting gently to flatten any bumps. If desired, secure open end with skewers or toothpicks. Season both sides with salt and pepper.
3: Lightly oil grill. Place steak on grill and cook on both sides, turning once, until desired temperature is reached (about 8 minutes per side for medium-rare). Remove from grill and cover loosely to keep warm.
4: Heat a medium skillet over medium-high heat. Add oil and when hot, but not smoking, add mushrooms and garlic. Sauté until mushrooms are tender; adjust heat to prevent garlic from burning, if necessary. Pour in wine and continue cooking until liquid has evaporated.
5: To serve, slice steak (remove skewers if needed) against the grain into 1/2-inch thick slices and top with mushrooms.
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Pepper Steak with Rice
Cuisine:
American
Serves:
2-4
Preparation Time:
mins
Cooking Time:
mins
Ingredients:
1 1/2 lbs sirloin or flank steak
1/2 cup veg oil
2 large green bell peppers
1 large white onion
1/2 tsp salt
1/4 tsp black pepper (or 1/8 tap white pepper)
3 Tbsp all-purpose flour
1 cup water (hot, but not boiling)
3 Tbsp soy sauce
2 cups cooked rice
Direction:
1: Slice the beef, green peppers and onions into thin strips, approx. all the same size.
2: In a large frying pan with lid, heat the oil and cook the beef strips, uncovered, until browned.
3: Pour out most of the oil and add vegetables.
4: Cook on low heat while mixing the water, flour, salt, pepper and soy sauce in a separate bowl (use a whisk to avoid lumps).
5: Mix until smooth and pour into frying pan.
6: Stir with wooden spoon to evenly distribute beef, vegs and sauce.
7: Cover and simmer on low heat for 35 minutes or until sauce thickens and vegs are cooked to tenderness.
8: Serve over cooked rice.
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