Tag: beef
Moroccan Offal Kebabs
Moroccan Offal Kebabs
Skewers of grilled organ meat are a common Moroccan street food. Typically you’ll see skewers of heart, kidney, and liver; beef or lamb; marinated with paprika, cumin, salt, and cayenne. Sometimes the each organ will be on it’s own skewer; sometimes they’re combined. Since the organ meats are fairly lean, pieces of fat trimmed from the kidneys are put in between each cube of meat on the skewer. This adds some flavor, adding to the richness of the offal.
Equipment
- metal skewers
Ingredients
- 2 lbs heart, kidney, and liver beef or lamb; trimmed; cut into cubes
- kidney fat
- 2 tsp paprika
- 2 tsp ground cumin
- 2 tsp salt
- 1/2 tsp cayenne pepper
Instructions
- Marinate the organ meat for an hour.
- Skewer the organs in this particular order: heart, fat, liver, fat, kidney, fat, heart, fat, liver, fat, kidney.
- Turn on your oven’s broiler. Place the kebabs on a rack on a baking sheet lined in foil.
- Broil for 10-12 minutes in total; turning every 2-3 minutes to ensure even cooking. Alternatively, you can grill the kebabs the same way over grey charcoal.
Pabellon Criollo
Pabellon Criollo
Pabellon criollo is a traditional Venezuelan dish consisting of beans, rice, and steak. It is served on a platter; arranged to resemble a flag representing Indigenous, African, and European culinary influences.
Ingredients
Venezuelan Steak
- 1 1/2 lbs flank steak
- 2 beef bouillon cubes
- 3 cups water
- 2 tbsp butter
- 1/2 medium onion diced
- 2 roma tomatoes diced
Beans
- 2 tbsp vegetable oil
- 1/2 medium onion diced
- 4 garlic cloves minced
- 1 can black beans
- 1/2 cup water
- 1 tsp chicken bouillon
- 2 tsp ground cumin
- 1 tbsp vinegar
Rice
- 2 tbsp olive oil
- 3 garlic cloves minced
- 3 tbsp onion finely chopped
- 1 cup white rice
- 1 tsp salt
- 2 cups water
Instructions
Rice
- Sauté the onions and garlic for 3 minutes.
- Add in the rice, water, and salt. Simmer for 15 minutes over medium heat. Set aside.
Beans
- Heat up cooking oil in a pot over medium high heat. Sauté the onions and garlic for 3 minutes.
- Add in the beans, water, bouillon, vinegar, and cumin.
- Simmer for 10 minutes over medium heat until the liquid has reduced. Season with salt.
Venezuelan Steak
- Dissolve the beef bouillon in a pot of water. Add in the flank steak and garlic. Simmer for 90 minutes. Save the reserved beef stock.
- Chop the flank into pieces.
- Sauté the onions in the butter over medium high heat for 5 minutes.
- Add in the flank and tomatoes.
- Simmer for 5 minutes with 1/2 cup of the reserved beef stock.
Thai-Style Cast Iron Butter Steak
Thai-Style Cast Iron Butter Steak
Everybody has had a steak cooked in butter, but this Thai-style butter steak takes it to another level. The steak has garlic pressed into it, then marinated in fish sauce, oyster sauce, and thinly sliced shallots. I recommend using a ribeye, strip, or top sirloin; at least 1 1/2” thick. This recipe will not work with a thin steak. The goal is to create a char from the garlic and shallots on both sides of the steak while achieving a medium rare center. I prefer using a cast iron skillet to cook the steak in. They tend to hold and maintain the heat better than other pans.
Equipment
- cast iron pan
Ingredients
- 1 ribeye, NY strip, or top sirloin 1 1/2” – 2” thick
- 8 garlic cloves thinly sliced
- 2 shallots thinly sliced
- 2 tbsp fish sauce
- 4 tbsp oyster sauce
- 4 tbsp butter
Instructions
- Press the garlic into the steak. Season with fish sauce. Pour over oyster sauce and shallots. Carefully flip over and repeat the steps. Allow to marinate at room temp for 15 minutes.
- Melt half of the butter in a cast iron skillet over high heat.
- Slide the steak onto the butter with a spatula, making sure to leave all of the garlic and shallots on the steak.
- Cook for 6 minutes. Add in the rest of the butter and flip the steak. A nice charred crust from the garlic and shallots will be on top. Cook for another 6 minutes, continuously basting the steak with the butter in the pan. This will achieve a medium rare center. Allow to rest for 10 minutes before serving.
