Flank Steak has become a very trendy cut of meat. I remember when flank steak was one of the cheapest cuts of meat used mainly to make fajitas and stir fries. Well all that’s changed, this cut of meat is very much in demand and now picarries a pretty hefty price tag.
I’m not really sure why it got so expensive because it’s not exactly the most tender cut of meat; in fact unless it’s prepared correctly flank steak is down right tough! My best guess would be it got pricey because fajitas have gotten really popular and folks have found other uses for this grainy cut of thin meat.
Anyway I love cooking with flank steak. It makes great fajitas and stir fries, and it’s thinness makes it ideal for stuffing or rolling. My grandma used this cut to make her famous Morcon, marinated flank steak that’s rolled around a hot dog, carrot, pickle, and hard boiled egg. She always made it for special occasions like birthdays and Christmas.
Aside from making fajitas, carne asadas, beef broccoli, and Filipino bistek, I make this awesome stuffed flank steak. It’s super easy to make, needs only 4 ingredients, and bakes in the oven in less than an hour. The best part is it looks so pretty that it’s bound to impress everyone, so yes you can serve it to company!
The hardest part of this recipe is butterflying your flank steak. That’s cutting in horizontally to make it thinner. When you butterfly your steak be sure you don’t cut all the way thru, you want both pieces to be attached by a thin strip in the back.
Here’s my recipe hope you enjoy it as much as we do!
1 lb. Flank steak butterflied and opened flat
1/2 cup pesto
1 cup fresh spinach
8 oz. fresh mozzarella thinly sliced
Baker’s twine to tie rolled steak
Place butterflied steak on a flat surface with both sides open
Spread pesto all over steak
Distribute spinach leaves evenly over entire steak surface
Distribute mozzarella slices over spinach leaves
Roll steak from one edge to the other making a log
Tie with baker’s twine from one end of log to the other placing twine about 2″ apart
Place on a parchment covered baking sheet
Bake in a preheated 350° oven for about 35 minutes
The Best Sloppy Joes are easy to make, so delicious, and ready in 30 minutes or less! Triple or quadruple the recipe for parties, backyard barbecues, and giant family vacations.
I can’t think of another meal that’s more evocative than the Sloppy Joe, an American staple.
For me, eating one takes me back to cool summers at my family’s cabin in northern Wisconsin. My mom would make a huge batch, freeze it for the car ride up, and the whole family, kids and all would sit down and eat together once we arrived that first night.
Beef Broccoli is probably the most ordered type of Chinese food. I mean who hasn’t had beef broccoli?
You know that dish with thinly sliced pieces of beef and crunchy broccoli in savory soy sauce, yes that’s beef broccoli. It’s such a popular dish that I’m pretty sure all Chinese restaurants in the US and possibly around the world have it on their menus.
Beef Broccoli, or as others say Beef with Broccoli, is arguably the most popular stirfry around. It’s the first thing that pops in our mind when we pick up the phone to order Chinese take-out, stand in line at Panda Express, or sit down at our favorite Chinese restaurant. But it’s so easy to make at home, that if you’re a real fan you could make it every day if you wanted to.
The secret to this dish is to use flank steak that is sliced very thin against the grain. Easy right?
Here’s the recipe!
1lbflank steaktrimmed of fat and sliced thin against the grain
1headbroccolicut into small florets
1 onion thinly sliced
1 tsp fresh ginger minced
3 tsp minced garlic
2 tbs sesame oil
1/2 cup beef stock
2 tbs cornstarch dissolved in 1/2 cup water
Mix soy sauce, ginger, and garlic in a bowl.
Add the beef and toss to cover in sauce mixture.
Marinate in the refrigerator for at least 30 minutes.
Heat sesame oil in wok or large skillet.
Add onions and fry about 1 minute.
Add marinated beef and cook about 2-3 minutes stir in constantly.
Stir in beef stock.
Add broccoli and cook until tender.
Slowly stir in cornstarch mixture until the sauce thickens.
Remove from heat and serve with steamed white rice or noodles.
Easy Beef Broccoli Stir-Fry - Better Than Take-Out!
Grilling is always fun. We have a family barbecue every Sunday. It’s lots of fun and a great way to catch up with each other after a busy week. One of the problems I run in to is finding new recipes to grill. Sure hot dogs, burgers, and steaks are easy, but every now and then we need a change. That’s why I’m always in search of a new barbecue recipe. I like to try them out during this weekly family dinner, and if everyone likes it we make it part of our menu.
Last month I tried this new marinade, mostly because I had all the ingredients in the pantry. But also because I love balsamic vinegar, which is the main ingredient to this recipe. I call it Beef Kabobs in Vinaigrette Marinade.
The best part about marinades is that it flavors your meat with very little work. It’s simple, just toss the ingredients together, soak the meat, and let the marinade do the rest of the work! I marinate my meat in the refrigerator overnight. The longer is marinates the more flavorful it will be, but you don’t want to marinate it more than a day or so, because when marinated too long the meat starts getting this tough jerky like texture and it may eventually spoil. If for some reason we don’t use the marinated meat the next day I freeze it, marinade and all. That way I just thaw it out when we’re ready to grill.
Just before grilling I skewer the beef cubes on bamboo skewers, but you can use metal skewers if you have them. We do have a bunch of pretty metal skewers we brought home from Turkey one year, but cleaning them after the barbecues is an extra chore I can do without. When you do use bamboo skewers remember to soak them in water for about 10 – 15 minutes before putting the meat on, it keeps them from burning when you pop them on the grill.
Another helpful tip when grilling is to not over cook the meat. Grill meat until it is just about done to the way you want it (rare, medium, well). In short remove it from the grill before it is the desired “doneness”. Place grilled meat in a covered pot or roasting pan and let rest covered for 5 minutes before serving. This allows the meat to finish cooking and to release its juices. Try it out! You’ll end up with tender juicy meat! It works for steaks too!
Having said that here’s my recipe for Vinaigrette Marinade! By the way you can use the same marinade on chicken, lamb, or shrimp. Just don’t mix the meats, make a separate batch of marinade for each type of meat or seafood.
3 Lbs. Beef Tenderloin cut in 1″ cubes (you can use your favorite beef cut)
1 Cup Balsamic Vinegar
1/2 Cup Olive Oil
2 Tbs. Finely Minced Garlic
1 Tbs. Fresh or Dried Rosemary
1 Tbs. Fresh or Dried Oregano
1 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
1 Large Onions cut into large chunks
1 Large Green Pepper cut into large pieces
1 Basket Mushrooms, washed and patted dry
Combine Balsamic Vinegar, Olive Oil, and seasonings in a large ziplock bag. Seal bag and shake to combine all the ingredients together.
Add meat cubes to the marinade. Seal bag and shake to cover all the meat.
Refrigerate at least 3 hours, for best flavor marinate in the fridge overnight.
About and hour or less before grilling place meat, onions, peppers, and
mushrooms on skewers. Alternate meat with veggies.
Grill over medium heat until meat is just about done the way you want it.
Place skewers in a large pot or roasting pan with a lid. Cover and let stand 5 minutes to allow meat to finish cooking and release its juices.
Serve hot with rice, potatoes, and other sides.
Beef Kabobs in Vinaigrette Marinade
Tender, juicy, and flavorful grilled meat that's perfect for any cook out.
One of our favorite food is Korean Kalbi, or barbecued beef short ribs. We usually order this at one of the local fast food Korean restaurants, but it’s pretty pricey; you get 3 thin short ribs, a couple of scoops of steamed white rice, and a choice of 4 side dishes (kim chee, bean sprouts, tofu, etc.) for a over $12 a plate.
My husband’s main complaint about the local restaurants isn’t the the price or the serving size of the kalbi, it’s about the flimsy plastic utensils they provide which usually snaps in half the moment you try to cut into the meat. Hence he has decided not to patronize any of the fast food style Korean barbecue joints.
There are sit down Korean restaurants where you can grill your own meats, the meal comes with many side dishes, soup, and steamed rice; but they also come with a hefty price tag. The last time my girlfriend and I stopped at one for lunch it cost us a little bit over $65, and that’s without drinks or tip! Not to mention that was the least expensive barbecue dish on the menu! The food was good, specially the kalbi, but I’m sure we won’t be repeating it often.
To solve all these issues I’ve found a great Korean Kalbi recipe to make at home. I make it of our Sunday barbecue and it was a big hit with my family. I used thin cut boneless beef short ribs which I threaded on to bamboo skewers to make them into kebabs. You can use bone-in short ribs and don’t have to thread them on to skewers, I do however recommend that you use the thinner cuts so that the marinade will infuse the meat better.
I served this with steamed white rice, macaroni salad, and kim chee cabbage; it was even better than the plates we get at the Korean restaurants at less than half the price! (The short ribs cost $6.97 a pound, if you get the thin cut that’s 6 short ribs).
Another way to serve this is on small white corn tortillas with shredded cabbage, just like the Korean Kalbi Tacos from the food truck in L.A.! We served it this way for my mom’s 80th. birthday party a few years ago.
Just in time for your Labor Day barbeque! Here’s my recipe!
Boneless Beef Short Rib Kalbi Kebabs
Makes 18 skewers
3 lbs. thin cut boneless beef short ribs (you should get 18 short ribs. You can use bone-in ribs if you prefer)
1 cup soy sauce
1/2 cup brown sugar
1 tbls. fresh ginger – finely grated
1/4 cup sesame oil
2 tbls. minced garlic
1 tbls. white sesame seeds
1 tbls. black sesame seeds
2 stalks green onions – chopped
1. Cut short ribs into thirds if you will be threading them on to skewers, if not then don’t cut them.
2. Combine the rest of the ingredients in a bowl. Mix until sugar dissolves.
3. Pour marinade into large ziplock bag.
4. Put meat into marinade and marinate in the fridge overnight.
5. Thread meat on to skewers and barbecue on the grill to desired doneness. If you’re not making kebabs then cook ribs on the grill until done.
Serve hot immediately off the grill.
Looking for more grilling inspiration? Check out PersonalCreations.com and see how people grill around the world!