Grilled Steak with fresh peaches, gorgonzola and caramelized onions…oh my gosh. Every bite is a flavor explosion. For those that don’t like Gorgonzola, Goat Cheese would probably be equally as good (maybe with a few chopped pecans?) or just skip the cheese. You’ll love it, too!
Balsamic Steak and Peach Salad
1-1/4lbs tri-tip or flank steak, cut into easily grillable pieces (could use any cut of steak, really!)
1/2 cup + 1 tablespoon balsamic vinegar, divided
2 tablespoons brown sugar
3 cloves crushed garlic
salt and pepper
2 tablespoons extra virgin olive oil
1 jumbo or 2 smaller sweet onions, sliced thin
2 large ripe peaches, chopped
4 oz. gorgonzola cheese crumbles
9 oz. mixed greens
For the Honey-Balsamic Vinaigrette:
1/4 cup + 2 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1-1/2 tablespoons honey
1 clove garlic, roughly chopped
salt and pepper
Combine 1/2 cup balsamic vinegar, brown sugar, garlic, and lots of salt and pepper into a large Ziplock bag then squish to mix. Add steak then marinate for 30 minutes or up to 8 hours.
Heat extra virgin olive oil in a large skillet over medium heat. Add onions, season lightly with salt, then saute until caramelized and soft, 30 minutes, stirring occasionally and turning heat down slightly if onions begin to color too quickly. Stir in remaining 1 Tablespoon balsamic vinegar then set onions aside to cool – can be done up to a couple days ahead of time.
Preheat a well-oiled grill over high heat for at least 10 minutes then turn heat down to medium-high. Add steak then grill for 3-4 minutes per side, depending on how thick your steak is, then let rest for 10 minutes before thinly slicing against the grain – can be done 1 day ahead of time.
For the Honey-Balsamic Vinaigrette: Add ingredients into a blender then blend until smooth.
Divide lettuce, steak, caramelized onions, peaches, and cheese between bowls then top with vinaigrette and serve.
Pork Carnitas are a favorite while dining at local Mexican restaurants. This recipe, made in the Crock Pot, made the work easy. I chose to skip the final step in the recipe and it was delicious. If you love the crispy pork, go for it. The pork is great in tacos, burritos, bowls, nachos….your choice!
Beef Bourguignonne is savory, hearty meal of tender beef with rich flavors. I’ve enjoyed it many times with friends in their homes or in a restaurant but this was my first attempt to make it at home. It was easy to make and even better to eat.
CROCK POT BEEF BOURGUIGNONNE
1 1/2 cups all-purpose flour
5 lb. beef stew meat, cut into 1-inch pieces
Salt and freshly ground pepper, to taste
1/4 cup extra-virgin olive oil
5 thick bacon slices, cut into 1-inch pieces
5 large carrots, peeled and cut into 1/2-inch pieces
2 yellow onions, sliced 1/4 inch thick
5 garlic cloves, chopped
2 bay leaves
6 fresh thyme sprigs
6 fresh flat-leaf parsley sprigs
1 lb. white button mushrooms, halved
1 bottle Pinot Noir
1 tbps. beef demi-glace
Place the flour in a large bowl. Season the beef with salt and pepper, add to the flour and stir to coat evenly. Transfer to a plate, shaking off the excess flour.
In a large sauté pan over medium-high heat, warm the olive oil until almost smoking. Working in batches, brown the beef on all sides, 5 to 7 minutes. Transfer to a slow cooker.
Add the bacon, carrots, onions and garlic to the sauté pan and cook, stirring occasionally, until just tender, about 10 minutes. Transfer to the slow cooker along with the bay leaves, thyme, parsley and mushrooms.
Off the heat, pour the wine into the sauté pan and set over medium-high heat. Whisk in the demi-glace and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Add to the slow cooker, cover and cook until the meat is fork tender, 6 hours on high or 8 hours on low. Discard the bay leaves.
Transfer the beef bourguignonne to a platter and serve with steamed potatoes. Serves 10.
What says the holidays better than a delicious Prime Rib or Cross Rib Roast with Horseradish sauce. The original recipe for closed door cooking of the Prime Rib came from Colorado Cache Cookbook, still my all-time favorite cookbook. We have served this recipe many times, always a big hit.
This time, however, the balsamic vinegar and rub were new and I loved the results.
ROAST BEEF PERFECTION
1 Prime Rib or Cross Rib Roast, any size
3 tablespoons Balsamic vinegar
3 tablespoons fresh minced garlic
2 tablespoons fresh thyme leaves, removed from stems and chopped
2 tablespoons fresh rosemary leaves, removed from stems and chopped
1 tablespoon coarse sea or kosher salt
Freshly-ground black pepper
1 tablespoon olive oil
Preheat oven to 375 degrees. Place Prime Rib in roasting pan and brush with Balsamic vinegar. Make a paste of the garlic, thyme, rosemary, salt, pepper and olive oil. Rub paste mixture over the roast.
Place roast in oven and cook for 1 hour. Turn the oven off and KEEP THE OVEN door closed.
45 minutes before serving, turn the oven to 300 degrees. Remove from oven and rest for 5-10 minutes. The roast will be juicy medium-rare and perfect every time. If you like your Prime Rib cooked to medium, just add 15-20 minutes to the initial cooking time.
Roast Pork was a staple in our Iowa farm home, tender, juicy and always accompanied by mashed potatoes and gravy. Through the years, I’ve cooked pork roast many ways but this recipe, shared with me by buddy Jan, was different and equally tender and delicious. A great crock pot recipe I’ll be making again and again.
BALSAMIC PORK TENDERLOIN
Two-three pound boneless pork tenderloin
1 cup chicken or vegetable broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
2 cloves garlic, chopped
Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.
Store remaining gravy in an airtight container in the refrigerator for another use.
Corned Beef and Cabbage is an Irish-American tradition, not one commonly found in Ireland. None the less, it is a tradition many of us treasure and cook only 1 time a year. I prepare this dish in my trusty Crock Pot and it’s perfect every time. This time I chose to omit the carrots and go with a basic beef, potato, onion, and cabbage meal.
Pair this dish with Irish Soda Bread and a beer (green) and have yourself a Happy St. Patrick’s Day!
CORNED BEEF AND CABBAGE
1 raw corned beef roast (3-4 pounds)
1 head cabbage washed and cut into wedges
8 red skinned potatoes, washed
3 carrots (optional)
2-3 medium onions (optional)
1 cup water
salt and pepper
Place corned beef brisket in crock pot and top with vegetables, water, salt and pepper.
Cook on low for 8-10 hours.
If you like your cabbage a bit crisper, you can add the cabbage 2-3 hours before serving.
Meat Loaf is a favorite of mine and feel badly that it’s gotten a bad name. Perhaps people have even too many ‘bad’ meatloaf to appreciate the good. Meat Loaf is not a pretty dish but it is excellent paired with a good baked potato, salad and green vegetable. And, who doesn’t like a good meatloaf sandwich from the leftovers? My Mother always had a slice of raw potato on her meat loaf sandwich and it’s good. Who knew!
Meat Loaf is not easy to photograph…my apologies but I won’t apologize for the wonderful results!
1 1/2 pounds ground beef (I prefer ground chuck or sirloin)
3/4 cup quick oatmeal (uncooked)
1/2 cup chopped onion (optional)
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup milk
1 tablespoon prepared mustard
1/3 to 1/2 cup catsup
2 tablespoons brown sugar
Mix all but topping together. Pack firmly into a loaf pan. Spread the topping over.
Bake in a 350 degree oven for about 60-90 minutes or until done. Let stand 5 minutes before slicing.