Pepper Encrusted Bone In Rib Eye
Cut the steak off the bone and slice on a bias. Pour the steak sauce over the steak and serve.
Tag: beef
Arrachera (Mexican Skirt Steak)
Arrachera (Mexican Skirt Steak)
Arrachera, aka Mexican skirt steak, is a great cut for tacos. It is tender, highly flavorful like a ribeye, and cooks very quickly. The skirt steak is best marinated overnight to achieve maximum flavor. To slice the skirt steak, always cut against the grain. If you cut with the grain, it will be tough and you’ll have chewy tacos.
Servings: 4
Equipment
- charcoal grill
- chimney starter
- charcoal
- food mallet
Ingredients
- 1 1/2 lbs inner skirt steak
- 1 tbsp olive oil
- 1 lime juiced
- 4 garlic cloves minced
- 2 tsp cumin
- 2 tsp paprika
- 1 small jalapeños finely minced
- 1/2 tsp salt
Instructions
- Using a food mallet, hammer down the skirt steak on both sides until it’s a consistent thickness.
- Marinate the skirt steak with all of the ingredients for 8 hours.
- Get the charcoal gray in the chimney starter. Pour the charcoal in the grill. Lay the skirt steak directly over the charcoal.
- Grill for 4-5 minutes a side.
- Let the skirt steak rest for 10 minutes. Cut into chunks and thinly slice against the grain.
Serve the skirt steak on corn tortillas with cilantro, onion, jalapeños, and your favorite hot sauce.
Bangladeshi Beef Curry
Bangladeshi Beef Curry
Beef bhuna is a commonly eaten curry in Bangladesh. The curry is fairly spicy; getting it’s heat from bird’s eye chilies and cayenne pepper. You can use any type of beef cut that’s good for simmering for a long period of time, including chuck, arm, bottom round, or short ribs. The curry is always served with basmati rice and naan or roti.
Ingredients
- 3 tbsp vegetable oil
- 1 medium onion finely chopped
- 6 garlic cloves minced
- 5 bird’s eye green chilies finely
- 1 tbsp ginger finely minced
- 1 cinnamon stick
- 3 green cardamom pods
- 3 whole cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 cup water
- 2 lbs chuck roast cut into 1” cubes
- salt to taste
Garnish
- cilantro chopped
- green onions chopped
Instructions
- Heat up the oil in a large saucepan over medium heat. Sauté the onions for 15 minutes until golden brown. Add in the garlic, chilies, and ginger and sauté for 2 minutes.
- Addin the cinnamon stick, cardamom pods, and cloves. Sauté for 2 minutes. Pour in the water, cumin, coriander, turmeric, garlic powder, and cayenne.
- Add in the cubed beef. Cover and simmer over medium heat for 90 minutes.
Colombian Albondigas
Colombian Albondigas
These Colombian-style meatballs are to die for! They are a combination of beef and pork, with a ton of aromatics, plus masarepa flour for the filler instead of breadcrumbs. They are browned, then simmered in a beef stock/hogao sauce sauce, making this the perfect comfort food. The meatballs get served over steamed rice and garnished with cilantro.
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 large egg beaten
- 1 tsp ground cumin
- 1/4 cup masarepa flour
- 2 garlic cloves minced
- 1/4 cup onion finely chopped
- 2 green onions finely chopped
- 1/4 cup red bell pepper finely chopped
- salt and pepper to taste
- 2 tbsp vegetable oil
Sauce
- 2 cups hogao sauce
- 2 cups beef stock
- 2 tbsp flour
Garnish
- cilantro chopped
Instructions
- Mix together the meatball ingredients.
- Form into small meatballs.
- Heat up the cooking oil in a large saucepan over medium high heat. Brown the meatballs on all sides for 8 minutes. Remove from the pan.
- Whisk the flour into the oil in the pan. Cook for 2 minutes.
- Pour in the beef stock. Simmer for 5 minutes, scraping up any bits from the pan.
- Stir in the hogao sauce. Reduce heat to medium and simmer for 10 minutes.
- Add in the meatballs. Continue simmering in the sauce for 15 minutes.
