2 Asian (red) eschalots, cut into 5mm-thick slices
2 baby cucumbers (cukes), thinly sliced into rounds
Chopped roasted peanuts, thinly sliced chilli, fried Asian shallots (from Asian food shops – optional) and lime wedges, to serve
CHILLI LIME DRESSING
2cm piece (10g) ginger, peeled, chopped
1 garlic clove, chopped
2 tbs grated palm sugar or brown sugar
1/4 cup (60ml) fish sauce
Juice of 4 limes
Juice of 1/2 an orange
1 small red chilli, seeds removed, thinly sliced
METHOD
1.Combine steak, lemongrass, garlic, sugar and fish sauce in a bowl. Cover and chill for at least 30 minutes to marinate.
2.For the chilli lime dressing, using a mortar and pestle, pound ginger, garlic and sugar to a fine paste, then stir through remaining ingredients and set aside. (The dressing will keep, covered in the refrigerator, for up to 2 days.
3. When ready to serve, place noodles in a heatproof bowl, cover with boiling water and soak for 3-4 minutes or until soft. Drain and rinse under cold water, then toss with half the dressing.
4. Heat 1 tsp oil in a wok over high heat. In 3 batches, cook steak mixture, tossing, for 1-2 minutes per batch or until golden brown. Transfer to a plate and repeat with remaining oil and steak mixture. Set aside to rest for 10 minutes.
5. Add carrot, eschalot, cucumber and cooked steak to dressed noodles and toss to combine. Divide among four serving plates. Drizzle with remaining dressing and scatter with peanuts, sliced chilli, fried shallots and lime wedges.
Better than a steakhouse, these classic juicy burgers are seasoned to perfection with a few secret ingredients that take it to another level. They’re tender, juicy, and delicious—simply the best burgers ever. With just 10 minutes of prep time, you can make them at home today. Alternatively, you can make these burgers on the grill or on the stovetop in a cast iron skillet.
WHAT IS IN THE JUICIEST HAMBURGERS?
ground beef – I used lean ground beef.
Panko breadcrumbs
cheddar cheese
parsley
pickle juice – You can use cold water instead. I often use pickle juice in my burger patties because they make the burger juicier and adds so much flavour. Pickle juice contains water, vinegar, sugar, mustard seeds, dill and a variety of spices.
garlic powder
Worcestershire sauce – optional.
salt and pepper
vegetable oil or cooking spray oil – for grilling.
hamburger buns – make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. They are soft, fluffy, and airy.
toppings – mayonnaise, lettuce, tomato, red onions, pickles, and ketchup. These are my favourite toppings, but they are all completely optional. Feel free to top these burgers with whatever toppings that you like.
You’ll also need an indoor grill pan (if you’re not using an outdoor grill) and a spatula to flip the hamburgers.
HOW TO MAKE CLASSIC JUICY HAMBURGERS
Make the patties: In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, parsley, pickle juice, garlic powder, Worcestershire sauce (optional), and salt and pepper. Stir well to combine. Shape the ground beef mixture into a firm ball. Cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight.
Shape the patties: Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8×8-inch square). Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties.
Grill the hamburger patties: Brush oil over the grill pan and heat over medium-high heat for 3 minutes until the oil starts to sizzle and shimmer. Place patties spaced apart on the grill and cook for 5 minutes on each side until the internal temperature for the patties reaches 160 F.
Assemble the hamburgers: Toast the buns on the grill, if desired. On each hamburger bun, spread mayonnaise onto the bottom half. Top with a piece of lettuce and a grilled hamburger patty. Top the patty with sliced tomato, onions and pickles. Add ketchup on top and place the top half of the bun on top.
How to Make Burgers in a Skillet
If you don’t have a grill, make these burgers in a cast-iron skillet. Heat oil in the skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.
TIPS FOR MAKING CLASSIC HAMBURGERS
How to tell if the burger is cooked. A digital meat thermometer is very useful when grilling meat for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
How to serve hamburgers. Serve warm with a side of crispy french fries or sweet potato wedges and a side salad. I love a good potato salad or a pasta salad with this.
How to freeze hamburger patties. You can freeze the uncooked hamburger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in an airtight ziploc bag and place back in the freezer. To use them, defrost overnight in the refrigerator and follow the recipe.
Make your own artisan hamburger buns. You can make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.
Better than the steakhouse, these classic juicy hamburgers are perfectly seasoned, so flavourful and delicious. Make them on the grill or on the stove.
Hamburger Patties:
1 lb. lean ground beef
¼ cup Panko breadcrumbs
¼ cup cheddar cheese, shredded
1 tablespoon parsley, finely chopped
2 tablespoons pickle juice (or cold water)
½ tablespoon garlic powder
½ teaspoon Worcestershire sauce (optional)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil or cooking spray oil
Assemble the Burgers:
4 hamburger buns, sliced
¼ cup mayonnaise, divided
4 pieces of lettuce
4 slices tomato, ¼-inch thick
½ cup red onions, sliced
½ cup pickles, sliced
¼ cup ketchup
INSTRUCTIONS
Prepare the Hamburger Patties:
In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, parsley, pickle juice, garlic powder, Worcestershire sauce (optional), and salt and pepper. Stir well with a spatula to combine everything together (or use your hands to press the ingredients together to evenly combine).
Shape the ground beef mixture into a firm ball. This helps the beef mixture bind together to yield firm patties. Cover the bowl with cling wrap and refrigerate for at least 1 hour or overnight.
Transfer the ground beef mixture onto a large piece of parchment paper. Flatten the ground beef with your hands into a square that is ½-inch thick (approximately an 8×8-inch square). You can also roll it out with a rolling pin.
Use a 4-inch wide circular mold (or the rim of a round bowl) to cut out 4 hamburger patties (¼ pound each). Add the scraps evenly amongst the 4 patties.
Grill the Hamburger Patties:
Brush oil over the grill pan and heat pan over medium-high heat for 3 minutes until the oil starts to sizzle and shimmer. Place patties spaced apart on the grill and cook for 5 minutes on each side until the internal temperature for the patties reaches 160 F. It takes about 10 minutes total.
Assemble the Hamburgers:
Slice the hamburgers and toast the slices on the grill, if desired.
On each hamburger bun, spread 1 tablespoon mayonnaise onto the bottom half of the bun. Top with a piece of lettuce and a grilled hamburger patty. Top the patty with 1 slice of tomato, 2 or 3 slices onions and sliced pickles. Add a tablespoon ketchup on the top half of the bun. Place the top half of the bun on top to assemble the hamburger.
Serve with a side of crispy french fries.
NOTES
How to check if the burger is cooked: A digital meat thermometer is very useful when grilling meat for checking doneness. Simply insert halfway inside the meat to get a quick measurement.
How to cook burgers in a skillet: If you don’t have a grill, make these burgers in a cast-iron skillet. Heat oil in the skillet over medium-high heat for 3 minutes until sizzling hot. Place patties on the skillet and cook for 3-5 minutes until nicely seared and starting to brown up the sides. Flip the patties over and cook for another 3-5 minutes, until the internal temperature for the patties reaches 160 F.
How to serve burgers: Serve warm with a side of crispy french fries or sweet potato wedges and a side salad. I love a good potato salad or a pasta salad with this.
How to freeze hamburger patties: You can freeze the uncooked hamburger patties for up to 3 months. Place them on a parchment lined baking tray and place in the freezer for an hour. Then, stack them up and layer small squares of parchment paper in between them. Store in an airtight ziploc bag and place back in the freezer. To use them, defrost overnight in the refrigerator and follow the recipe.
Make your own artisan hamburger buns. You can make your own easy homemade hamburger buns in under 3 hours with only 15 minutes of actual prep work. These buns are soft, fluffy, and so airy. Totally worth the extra effort.
Remove the steak from the fridge 1 hr before you’re ready to cook to bring it up to room temperature. Just before cooking, make the salad dressing by whisking together the ginger, garlic, lime juice, oil, soy and chopped chillies in a bowl.
STEP 2
Put the steaks on the barbecue and cook on one side for 3 mins, then turn and cook for 3 mins on the other side for medium rare. Alternatively, fry your steaks in a frying pan or griddle pan for 3 mins each side. After cooking, cover and rest the meat for 5 mins.
STEP 3
Arrange the lettuce leaves, radishes, carrot, cucumber, spring onion and avocado on a sharing plate. Slice the steak against the grain into thin slices and lay on top of the salad. Drizzle over any resting juices and the dressing. Garnish with the sesame seeds and the sliced red chilli.
When it comes to the best carne asada, nothing beats this tried and true recipe that’s reminiscent of my travels to Mexico. It’s incredibly tender, big on authentic flavor, and perfectly charred on the outside.
From roadside stalls to 5-star luxury restaurants, I’ve devoured my fair share of carne asada throughout Mexico. And no matter the source, it’s always juicy, tender and packed with bold spicy flavor.
But the truth is, there’s no “one” authentic carne asada recipe. Depending on the region, you’ll often find subtle tweaks and variations to the spices and ingredients.
So I’ve put together what I call my ultimate carne asada marinade to grill up the best carne asada (which of course turns into carne asada tacos). The ingredients itself are simple, as they should be, but are distinctive, bright, and super fresh. Just as traditional Mexican food should be!
WHAT IS CARNE ASADA?
Carne asada literally translates to “grilled meat.” Pretty basic, eh? And that grilled meat can be anything from sirloin steak to tenderloin to skirt steak or flank steak. Though I’d say flank steak is most commonly used. You don’t need an expensive or fancy cut of meat, especially as you’ll thinly slice it, then chop it up into small, bite-sized pieces for tacos, burritos, nachos or fries.
But what makes carne asada so deliciously flavorful is two things – the marinade and the fire-grilled char on the outside.
IT’S ALL ABOUT THE CARNE ASADA MARINADE
Instead of teasing you with an authentic marinade (which, as you’ve learned doesn’t exist), just know that this version is one that will make your taste buds happy. Here’s what’s in it:
Olive Oil and Lime Juice: Makes the steak extra juicy, with that trademark punch of lime acidity!
Garlic and Cilantro: Essential aromatics for fresh, bold flavors.
Spices: Nothing beats this bold combo of cumin, chili powder, salt and pepper.
I’ve always found simple is best, but feel free to tweak! If you want it sweeter, add an orange. If you want it more spicy, add paprika and oregano. Heck, I’ve even seen carne asada marinated in beer and soy sauce (though spoiler, those aren’t gluten-free).
HOW TO MAKE CARNE ASADA
Now that you’ve got your marinade ingredients lined up, let’s get grilling! Here’s how to make this delicious carne asada.
Marinate: Whisk all of your marinade ingredients together and marinate your steak for 1-4 hours in the fridge.
Grill: Once your steak has marinated, heat a grill on medium-high heat. Add the steak and cook for approximately 5-7 minutes each side, for a flank steak. That’ll get you a good char on the outside but maintain a medium-rare inside. Depending on the thickness of your meat and personal preference, feel free to adjust this cook time.
Rest: After your steak has cooked, let it rest for 5 minutes before slicing.
Slice: Thinly slice the meat against the grain for the most tender pieces. From there, you can chop it into smaller, bite-sized pieces for use in other recipes.
WAYS TO SERVE CARNE ASADA
You can of course it eat carne asada on it’s own, but it’s also delicious turned into:
Carne asada fries with a dollop of sour cream, guacamole, and shredded cheese.
Carne asada tacos with a sprinkle of cilantro, onion, and fresh lime juice.
A steak burrito bowl with cilantro lime rice, black beans, guacamole, fajita veggies and pico de gallo. You could also drizzle a little lime crema or chipotle sauce on top!
HOW TO STORE IT
Let the meat cool to room temperature, then place it in an airtight container in the fridge for 4-5 days. It will also stay good in the freezer for up to 3 months, if you’d like to meal prep it. Yes, that means you can have a quick-and-easy Mexican feast any night of the week!
INGREDIENTS
1 ½ lbs flank steak
⅓ cup olive oil
3 limes, juiced
½ cup fresh cilantro, chopped
4 garlic cloves, minced
1 tsp cumin powder
½ tsp chili powder
salt and pepper, to taste
INSTRUCTIONS
1. Whisk all of the marinade ingredients together in a small bowl.
2. Add the steak to a glass or non-reactive baking tray and pour the marinade on top. Ensure both side of the steak are well coated, cover the baking tray with plastic wrap and marinate for 1-4 hours. Alternatively, you could marinate in a plastic bag.
3. Heat a grill on medium-high heat. Add the carne asada and cook for 5-7 minutes on each side. Remove the steak to a cutting board and let it rest for another 5 minutes.
4. Using a sharp knife, slice the carne asada at an angle against the grain. From there, you can further chop the carne asada into smaller pieces, if you’d like.
TIPS
I think carne asada is best when cooked on an outdoor grill. But if you’re without one (as I currently am) this reversible grill/griddle is great for your stovetop.
Remember to double-check the angle of the grain before cooking. Then, it’s easy to determine how to slice against the grain once it’s done.
A slow roasted Prime Rib recipe with step by step instructions and tips for how to slow roast a boneless or bone-in prime rib roast. This herb and garlic crusted prime rib is unbelievably easy to make and is sure to “WOW” your dinner guests!
Cooking prime rib can seem intimidating, especially since it is so expensive and you don’t want to ruin it, but it is actually really simple! This easy prime rib recipe has simple ingredients and easy to follow instructions that will allow even the most novice cook to have success! Let’s start with the basics:
About the Price:
This section of beef is so tender and delicious that is comes at a cost. Most local grocery stores carry choice grade prime rib for between $10.99 to $11.99 per pound. I’ve found Costco to have the lowest prices for the best quality. They even sometimes carry prime grade meat.
Prime Rib is expensive, but just like most things, it’s much cheaper to serve at a dinner party at your house then to buy for everyone at a restaurant!
How much do you need?
Prime rib roast is also referred to as standing rib roast and it is the cut of meat that is taken from the back of the upper ribs of the cow. This prime rib section typically makes up about 7 ribs. You don’t have to buy the whole section, just specify to your butcher how many pounds you would like.
The rule of thumb for buying prime rib is to buy one pound per person. A bone-in standing rib roast will feed about 2 people per bone. Also, be sure to consider how many side dishes you plan to serve. If you are preparing a large holiday meal with plenty of other food you could plan on ½ – ¾ pound prime rib per person.
Bone-in or boneless Prime Rib:
You can choose to buy your prime rib bone-in or boneless. Many chef’s would say that bone-in ribs are more flavorful and cook better. I typically buy bone-in but I’ve cooked a boneless prime rib from Costco and honestly couldn’t really tell a difference
If you buy a bone-in prime rib you should ask the butcher to cut the bone off and tie it to the roast for you. My local butcher does this without asking, but ask them just in case. This way you can cook the bones with the meat: they make a nice rack for the meat to sit on, but then you can easily remove them before carving the roast.
If you decide to buy a boneless prime rib you will want to set it on a rack to roast. I’ve had success using the wire rack from my instant pot set on top of my cast iron skillet.
Cook time and Temperature:
The length of time you decide to cook your prime rib depends on how rare you want your meat.
Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare prime rib, or 13-14 min per pound for medium rare prime rib, or 14-15 min per pound for medium well prime rib.
Bone-in or boneless Prime Rib:
You can choose to buy your prime rib bone-in or boneless. Many chef’s would say that bone-in ribs are more flavorful and cook better. I typically buy bone-in but I’ve cooked a boneless prime rib from Costco and honestly couldn’t really tell a difference
If you buy a bone-in prime rib you should ask the butcher to cut the bone off and tie it to the roast for you. My local butcher does this without asking, but ask them just in case. This way you can cook the bones with the meat: they make a nice rack for the meat to sit on, but then you can easily remove them before carving the roast.
If you decide to buy a boneless prime rib you will want to set it on a rack to roast. I’ve had success using the wire rack from my instant pot set on top of my cast iron skillet.
Cook time and Temperature:
The length of time you decide to cook your prime rib depends on how rare you want your meat.
Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare prime rib, or 13-14 min per pound for medium rare prime rib, or 14-15 min per pound for medium well prime rib.
A meat thermometer is essential to ensure you cook it perfectly!
Roast your prime rib until the thermometer registers:
115-120˚F for rare
125-130˚F for medium rare
135-140° F for medium
145-150 F° for medium well
Please keep in mind that the meat temperature will continue to rise 5-10 degrees when it’s resting out of the oven, so don’t over cook it!
How to make Prime Rib:
1. Let it rest. Remove your prime rib from the refrigerator about 1 hour before cooking to give it time to come to room temperature. Season it with a little bit of salt and cover it lightly with plastic wrap while is rests.
2. Prepare herb rub. Combine the salt, pepper, fresh thyme, rosemary, garlic and olive oil and rub it all over the outside of the roast. Place a bone-in roast with the bones down, in a cast iron, roasting, or other oven safe pan. Place a boneless rib roast on top of a rack, and then in your pan.
3. Cook the boneless or bone-in prime rib at 500 degrees for 15 minutes and then reduce the oven temperature to 325 degrees and continue cooking until the meat is 5-10 degrees away from the desired doneness temperature (see cooking temperature guidelines above or below in the recipe card).
4. Allow time to rest. Remove the prime rib from the oven and and tent the entire roast with foil. Allow it to rest for 30 minutes–It will continue to cook the extra 5-10 degrees. Resting the meat is essential as it allows the juices to seal back into the meat. If you cut the meat too soon, the juices will run out and you will be left with a chewy prime rib roast.
5. Carve and Serve. Spoon some of the extra sauce from the pan over the roast, if desired, or use it to make gravy. Cut the kitchen string holding the roast to the bones (if using a bone-in roast) and remove the bones before carving.
Tips for perfect prime rib:
Use a meat thermometer! You can use a probe that stays inside the meat the entire time it cooks or you can use a simple instant read meat thermometer. Either way, remember that each slice of meat is different and each oven is different. Don’t take the chance of ruining such an expensive piece of meat.
Don’t over-cook! The meat will continue to cook once it’s taken out of the oven (your thermometer will continue to rise 5-10 degrees) so err on the side of taking your prime rib out early. If you take it out and it seems under-cooked, you can always cook it a little longer.
Let it REST! As with most meat, you want to let it rest after cooking to allow the juices to settle in the meat, making it juicier and more tender. If you cut into your prime rib without letting it rest, the juices will rush out and the meat will be chewy.
Cut meat across the grain. That means, notice the directional lines in the meat grain and slice perpendicular to them. If you cut along the grain then the meat will be tougher and chewier to eat.
Prime Rib Recipe
A slow roasted Prime Rib recipe, seasoned with garlic and herbs, with step by step instructions and tips for making perfect boneless or bone-in prime rib.
Ingredients
5 pounds beef prime rib (or larger* if larger, double the spices/seasonings)
Sea salt
2 teaspoons freshly ground black pepper
2 teaspoons fresh rosemary
1 teaspoon fresh thyme
8 cloves garlic , minced
1/4 cup olive oil
horseradish , for serving (optional)
Instructions
Remove your prime rib from the refrigerator one hour before cooking. Season it on all sides with salt and cover it loosely with plastic wrap as it comes to room temperature. Prime rib roast will cook better and more evenly when it’s at room temperature.
When you are ready to cook the prime rib, lower/adjust your oven rack so the meat will cook in the center of the oven. Preheat the oven to 500 degrees F.
In the meantime, mix together 1 ½ teaspoons salt, pepper, rosemary, thyme, garlic, and olive oil.
Pat the roast with paper towels. Spoon seasoning over it, rubbing it onto all sides. Place bone-in roast with the bones down, inside a roasting pan cast iron pan. Place a boneless roast on a rack inside the pan.
Bake prime rib at 500 degrees for 15 minutes, then reduce the oven temperature to 325 degrees and continue baking until desired doneness:
Rare: cook until thermometer reaches 120 degrees F (about 10-12 min/pound)
Medium rare: Cook until thermometer reaches 130 degrees F (about 13-14 min/pound)
Medium: Cook until thermometer reaches 140 degrees F (about 14-15 min/pound)
Medium well – Cook until thermometer reaches 150 degrees F
A couple of things to keep in mind:
– A meat thermometer is essential to ensure it cooks to your perfect doneness. Not all roasts or ovens are the same!
– Also, the meat will continue to cook once it’s taken out of the oven (your thermometer will continue to rise 5-10 degrees) so remove it from the oven 5-10 degrees before it reaches your optimal temperature.
– Remove it from the oven and tent it with foil. Allow it to rest for 30 minutes before
carving.
Carve your roast by slicing against the grain at about ½ inch thickness. Serve with horseradish, if desired.
I’m sure you’ve heard of fusion cuisine, it’s been around since the 1970s. Fusion has become a big in today’s contemporary restaurants and chefs have gotten very creative.
So what is Fusion Cuisine anyway? As its name suggests it’s cuisine that combines or fuses elements of culinary traditions and foods from different countries, regions, or cultures.
A popular type is Pacific Rim Cuisine that combines foods and cooking styles from countries and islands around the Pacific Ocean, like Kilawin Poke where Hawaiian Poke (diced raw fish) meets Filipino Kilawin, a Filipino style Ceviche.
Another fusion style is Chinese Pizza, sounds weird I know but it works. It puts favorite Chinese dishes like beef broccoli on top of a pizza crust and sprinkled with cheese.
So here’s a fusion dish that combines Korean flavors with a Mexican favorite, Korean Beef Tacos. It’s similar to my Korean Fried Chicken Baos which puts Korean fried chicken inside a Chinese steamed bao.
This dish is amazing! It’s a little sweet, a bit garlicky, and has just the right bite of sriracha. The sweet beef is topped with caramelized kimchi, sriracha lime mayo, and cilantro. All this goodness in a mini flour tortilla. The flavor combination is perfect. Your family and friends will love it!
By the way you can sub the beef with ground Turkey or impossible beef for a lighter or vegan taco.
