Tag: beef
Chacarero Sandwich
Chacarero Sandwich
Chacarero is a traditional Chilean grilled steak sandwich topped with jalapeños, tomatoes, and green beans. Yes, green beans on a sandwich. Might sound kinda strange, but the green beans adds a nice crunch and another layer of flavor to the chacarero.
Ingredients
- 4 oz green beans
- 2-6 oz top sirloin hammered 1/8” thick
- salt and pepper to taste
- 1 tbsp olive oil
- 1 tomato thinly sliced
- 1 jalapeño thinly sliced
- 2 ciabatta rolls warmed in the oven
- 2 tbsp butter
Instructions
- Bring a pot of salted water to boil. Simmer the green beans for 6 minutes. Drain and let cool.
- Hammer the sirloins to 1/8” thick. I cut each sirloin in half so there will be 2 pieces of steak per sandwich. Season with salt and pepper.
- Heat cooking oil on a griddle over medium high heat. Add the sirloin to the griddle.
- Sear for 2-3 minutes a side.
Sandwich Assembly
- Butter both sides of the ciabatta rolls. Place 2 pieces of the sirloin on each roll.
- Place the jalapeños on the sirloin, followed by the tomatoes and green beans.
Cantonese-Style Ground Beef Rice and Eggs
Cantonese-Style Ground Beef Rice and Eggs
In a weird way, this recipe is like a Cantonese version of shakshuka. Ground beef rice and eggs is easy to prepare and is ready in 30 minutes. None of the ingredients are out of the ordinary. You can really use any type of ground meat or vegetables of your choosing. If you don’t have rice, the stewed ground beef is great over noodles.
Ingredients
- 1 tbsp vegetable oil
- 1 lb ground beef
- 1 medium white onion diced
- 2 tsp ginger
- 2 tbsp cornstarch dissolved into 1/4 cup water
- 1 cup frozen peas
- 1 tsp sesame oil
- 4 large eggs
- white rice for serving
Sauce
- 2 cups beef stock
- 2 tbsp oyster sauce
- 2 tbsp shaoxing cooking wine
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1/4 tsp white pepper
Garnish
- sesame seeds
Instructions
- Mix the sauce ingredients together. Set aside.
- Heat up the cooking oil in a large sauté pan over medium high heat. Brown the ground beef for 6 minutes.
- Add in the onions and ginger, cooking for 5 more minutes.
- Pour in all of the sauce. Simmer for 10 minutes.
- Add in the frozen peas.
- Mix in the cornstarch slurry. Let the sauce thicken for 2 minutes.
- Crack in the eggs. Place a cover over the pan. Simmer on medium low heat until the eggs are cooked; about 5 minutes.
Pepper Encrusted Smoked Eye of Round Roast
Pepper Encrusted Smoked Eye of Round Roast
After almost 15 years in the meat industry, I can tell you that every butcher I’ve worked with least favorite cut is eye of round. Customers would buy eye of round steaks and grill them. They must like leather. There’s not a lot that you really do with it other than sliced roast beef, and I would choose top round, sirloin tip, or top sirloin over eye any day. But now I found a purpose for eye of round in my life: smoking.There are two approaches you can do with the eye: brine or dry rub. If brining, mix a 1/2 gallon of water with a 1/2 cup of sea salt. Brine for 24 hours. I chose to dry rub the roast. First rub the eye with salt. Let sit in the refrigerator for 30 minutes. The salt will help extract moisture and dry out the roast. The rub the exterior with black and white pepper. Let it sit in the refrigerator for another 30 minutes. Before you smoke the roast, let sit at room temperature for an hour.Preheat your smoker to 250 degrees according to the manufacturer’s directions. I am using mesquite and pecan wood for smoking. Place the eye of round roast in the smoker fat side down. It is best to use a probe thermometer right off the bat to monitor the temperature. Smoke to your preferred doneness: 125 degrees-rare; 135 degrees-medium rare; 145 degrees-medium; 150 degrees-medium well; 160 degrees-well done. Pull the beef from the smoker and let rest for 15 minutes. You will want to pull the roast from the smoker 10 degrees shy of the internal tempature that you are looking for. The temp will go up 10 degrees internally after you let it rest.Once the roast has rested, slice thinly. This is great for sliced roast beef for sandwiches, which I included a simple recipe below. You will never eat at Arby’s again after you taste what real smoked roast beef is.
Equipment
- Electric Smoker
Ingredients
- 4 lb beef eye of round roast trimmed; fat cap left on
- 3 tbsp sea salt
- 3 tbsp black pepper
- 1 tbsp white pepper
Wood Chips
- mesquite wood chips
- pecan wood chips
Instructions
- If you bought a whole untrimmed eye of round; trim it, but leave the fat cap on.
- Place the eye in a baking dish. Rub salt over the entire roast. Place in the refrigerator for 30 minutes. The salt will extract moisture and help dry out the exterior of the roast.
- Rub the roast with the black and white pepper. Return to the refrigerator for another 30 minutes.
- Preheat your smoker to 250 degrees according to the manufacturer’s directions. Place the roast in the smoker. Using a probe thermometer, smoke to your preferred doneness: 125 degrees-rare; 135 degrees-medium rare; 145 degrees-medium; 150 degrees-medium well; 160 degrees-well done.
- Pull the beef from the smoker and let rest for 15 minutes. You will want to pull the roast from the smoker 10 degrees shy of the internal tempature that you are looking for. The temp will go up 10 degrees internally after you let it rest.
Tips For Smoking Eye Of Round Roast
- Rub salt into the roast and let sit in the refrigerator for 30 minutes. This will help extract moisture and dry out the roast.
- Let the roast sit out at room temperature for an hour. Throwing a cold roast in a smoker will take longer to cook.
- Using a probe thermometer, smoke to your preferred doneness: 125 degrees-rare; 135 degrees-medium rare; 145 degrees-medium; 150 degrees-medium well; 160 degrees-well done.
- You will want to pull the roast from the smoker 10 degrees shy of the internal tempature that you are looking for. The temp will go up 10 degrees internally after you let it rest for 15 minutes.
