The Absolute Best Marinated Flat Iron Steak Recipe

 Ingredients:

-  2lb flat iron steak 
-  3 tablespoons olive oil 
-  2 tablespoons low-sodium soy sauce 
-  3 tablespoons red wine vinegar 
-  1 tablespoon Worcestershire sauce 
-  1/4 cup brown sugar (I substituted 2 T of Brown Sugar Splenda)
-  3 large cloves garlic, minced 
-  1/2 teaspoon red pepper flakes 
-  2 teaspoons steak seasoning (I use this All American.  Click here to buy it.) 
-  1 teaspoon smoked paprika 

Instructions: 

1.  Pat steak dry with a paper towel. Use a pair of kitchen scissors to trim away any large, visible pieces of fat. Optional but recommended, use a meat mallet and smack the steak a few times to tenderize it. It doesn’t need much but pounding helps break down tough muscle fibers, making the final bite softer and easier to chew. Place the steak in a gallon sized Ziplock bag or a shallow baking dish.

2.  Shake or whisk together 3 tablespoons olive oil, 2 tablespoons soy sauce, 3 tablespoons red wine vinegar, 1 tablespoon Worcestershire sauce, ¼ cup brown sugar, 3 large cloves of minced garlic, ½ teaspoon red pepper flakes, 2 teaspoons steak seasoning and 1 teaspoon smoked paprika until well combined. Pour the marinade over the steak and seal the Ziplock bag. Smoosh everything around so you really coat the steak in marinade.

3.  Marinate in the fridge for 4 hours, up to 24 hours. If you remember, try to flip or rotate the bag once or twice throughout the marinating process.

4.  Take the steak out of the fridge and let sit at room temperature for 30-60 minutes before cooking. Preheat your outdoor grill to high. Use a brush or an oiled paper towel to oil the grill grates. Remove the steak from the marinade, letting the excess drip off, and place it on a hot grill. Close grill and cook for 5 minutes. Flip the steak and and grill for another 5 minutes. Grilling for exactly 10 minutes should yield a medium-rare steak (see note for additional cooking times)

5.  Place steak on a large cutting board and let rest for 10 minutes. Use a serrated knife to cut thin slices cross-wise on the bias. Drizzle any juices over the sliced steak. Serve with roasted or mashed potatoes, grilled vegetables, green salad and/or garlic bread!

Cook's Notes:

-  I first used this marinade with a flank steak and it did not disappoint!  

-  As for cooking time, for a ~1-inch thick flat iron steak grilled on high heat cook 3-4 minutes per side for rare, 4-5 minutes per side for medium rare, 5-6 minutes for medium well. I wouldn’t recommend cooking much longer than this because flat iron steak can dry out pretty quickly.

Fettuccine with Sausage, Garlic, and Mushrooms

Ingredients:

- 3/4lb - 1 lb cooked low fat chicken sausage

- 2T olive oil

- 2 large garlic cloves, minced

- 1lb white or cremini mushrooms, cleaned and sliced thin

- 1 cup (8oz.) dry white wine

- 1/4 cup minced fresh flat leaf parsely

- Salt and freshly ground pepper

- 1/2 lb fettuccine

Directions:

1.  Slice the sausage into rounds about 1/4 inch thick.

2.  In a large, non-stick frying pan over medium heat, add the olive oil.  Once the olive oil is hot, add the sausage and cook, stirring often, until the sausage is browned, about 3-4 minutes.

3.  Add the garlic and the mushrooms and stir until the mushrooms have softened and released some of their liquid, about 3 minutes.

4.  Add the wine and bring to a boil, and cook the sausage and mushrooms for another 3-4 minutes, stirring frequently.  

5.  Turn the heat to low.  Add the parsley and season with salt and pepper to taste.

6.  While the sauce is simmering, bring a pot of salted water to a boil.  Add the fettuccine and cook as directed according to the package directions.

7.  When the fettuccine is done, drain an serve the pasta on plates.  Spoon the sauce over the fettuccine and serve immediately.

Cook's Notes:

I took this recipe from a Williams-Sonoma cookbook.  I followed the directions, and the meal was delicious.  I should have turned down the simmering sauce sooner, as most of the wine boiled off.  The next time I make this recipe, I will add 3/4 of white wine and turn the sauce down sooner.    

Christmas Eve and Filet Mignon

Merry Christmas Eve! On the menu tonight: 

Filet Mignon with Shallot Pepper Cream Sauce

·         1/4 cup coarsely crushed black peppercorns

·         4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick (salt to taste)

·         2 tablespoons butter

·         1 teaspoon olive oil

·         1-2 shallots, finely chopped

·         ½ cup beef broth

·         ½  cup heavy cream

Preheat an oven to 275F.

Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns. Place the filets on a cutting board or dish and cover with foil. Let the filets sit at room temperature for 45-60 minutes.

After the filets have warmed, place them in a pan and put the pan in the pre-heated oven. Cook the filets until they have reached an internal temperature of 95F (12-15 minutes). Once the filets have reached an internal temperature of 95F, take the filets out of the oven.

Melt the butter with the olive oil over high heat in a non-stick pan until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3-4 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). When the filets are done to your liking, remove them from the pan and cover tightly with foil.

Served with this! Cheers! 

Stay in Bed Stew

 

Ingredients:

- 2 1/2lbs stewing beef
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup white onion, finely chopped
- 1-2 chopped potatoes
- 1 chopped parsnip
- 2 minced garlic cloves
- 1 bay leaf
- 5 whole allspice kernels
- 1 can beef bullion
- 1 15oz. can tomato sauce
- 3 tablespoons tapioca

Directions:

Preheat the oven to 275F.  Combine all ingredients in a Dutch oven.  Cover and cook for 4 1/2 hours.  Serve with a hearty cabernet and crusty bread.

Apple (or Pear) and Gorgonzola Salad with Glazed Walnuts

 

Salad Ingredients:

- 8 oz. bag of mixed greens

- 2 Fuji apples or 2 pears

- 1 cup glazed walnuts

- 3/4 cup (6 oz) Gorgonzola cheese

Balsamic Dressing Ingredients:

- 1/4 cup extra virgin olive oil

- 2 tablespoons balsamic vinegar

- 2 teaspoons Dijon mustard

- Kosher salt to taste

- Fresh ground pepper to taste

Directions:

In a small bowl, whisk all the dressing ingredients together.  Taste for seasoning for salt and pepper.  Transfer the dressing to a resealable container and store for up to one week in your refrigerator.

In a large bowl, add all of the salad ingredients.  Add the dressing to taste.  

DIY Glazed Walnuts:  In a large pan, heat 3 tablespoons of unsalted butter and 1/2 cup brown sugar over medium heat, until the butter and the sugar melt.  Add 2 cups of walnuts and toss with the brown sugar mixture until well coated, 4-5 minutes.  When the walnuts are well coated, spread the walnuts on a baking sheet lined with parchment paper to cool.  Once the walnuts are cool, store them in an resealable container in your refrigerator for up to one week.

Cook's Notes:

I found this recipe in a salad book I purchased for 99 cents.  The results of this salad were amazing.  I prefer apples to pears, but adjust the fruit used to the taste of your guests.  I will definitely make this salad again soon!

Marinated London Broil

 

Ingredients:

- 1/4 cup Balsamic Vinegar

- 1/4 cup Soy Sauce

- 1/4 cup Olive Oil

- 2 tablespoons Worcestershire Sauce

- 2-3 garlic cloves, minced

- 1 tablespoon minced fresh rosemary (or 2 teaspoons dried rosemary)

- 1/4 teaspoon fresh ground black pepper

- 1 1/2 - 2 lbs. London Broil Beef

Directions:

1.  In a bowl, mix all of the marinade ingredients.

2.  With a knife, lightly score both sides of the meat in a diamond pattern.

3.  Place the meat in resealable bag.  Pour the marinade into the bag and lightly squeeze the beef to work the marinade into the beef.

4.  Marinate the meat in the refrigerator for at least 2 hours, or for as long as 24 hours.

5.  30 minutes before grilling, take the meat out of the refrigerator to allow it to come up to room temperature.

6.  Prepare your grill.  When the grill up to 450F, remove the meat from the bag and discard the marinade.  Grill the meat for 5-7 minutes per side, depending on the thickness of the meat and desired doneness.  Check the temperature of the meat with an instant read thermometer (125F for medium rare, 130F for medium).

7.  When the meat is done to your desires, remove it from the grill.  Place the meat on a cutting board and loosely cover it with aluminum foil.  Allow the meat to rest for 8-10 minutes, then slice and serve.

Cook's Notes:

I had a London Broil in the freezer and I wanted to use this recipe for our dinner last night.  We were not disappointed by the results.  I grilled the beef for approximately 11 minutes and checked the internal temperature.  The meat was at 127F, so I removed it from the grill.  I put the beef on a cutting board and covered it with aluminum foil and I allowed it to rest for 10 minutes.  The beef was a perfect medium rare when I sliced it.  

If you don't have a grill, you can cook the beef in an oven using the broiler.

Best Quick Steak Marinade

 I found this marinade on-line and I gave it a try.  Oh my goodness, is this a great marinade for beef.  I marinated a boneless sirloin steak and the results were amazing.  I wanted to add this recipe to the Cafe.

Ingredients:

- 4-6 8 ounce steaks (or a Sirloin steak)

- 1/2 cup balsamic vinegar

- 1/3 cup soy sauce

- 1/4 cup olive oil

- 2 T Worcestershire sauce

- 1 T honey

- 1 t dried Italian seasoning

- 1 t garlic powder

- 1 t dried mustard

- chopped parsely (for garnish)

Instructions:

1.  In a bowl, whisk together our balsamic vinegar, soy sauce, olive oil, Worcestershire sauce, honey, Italian seasoning, garlic powder, and dried mustard.

2.  Add the steaks and the marinade to a zip lock bag, tossing the steaks a few times to coat the meat with the marinade.  Press out the excess air, seal the bag, and chill in the refrigerator for at least two hours.

3.  Prepare a grill.  Remove the steaks from the marinade and discard the marinade.  Grill the meat to desired doneness and remove from the grill.  Place the meat on a cutting board and cover with aluminum foil.  Allow the meat to rest for 5-10 minute, then serve.

Cook's Notes:

The original recipe said to only marinate for "15-30" minutes, but I marinated the sirloin steak for 2 hours and the results fantastic.  What I like about this marinade is that the ingredients are all fairly common to most kitchens.  Please give this a try the next time you grill a steak.  You won't be disappointed!