Prime Rib Chili

Ingredients

2 lb prime rib steak, cut into 1/2-inch cubes
1/4 tsp Kosher salt
1/8 tsp freshly ground black pepper
1/4 cup olive oil
1 large red onion, finely diced
4 cloves garlic, finely chopped
2 Anaheim chilies, seeded and diced
2 to 4 tbsp Mexican Spice Blend
5 cups low-sodium chicken broth
1 (14.5 oz) can chopped tomatoes
2 cups assorted canned beans, drained and rinsed
2 tbsp fresh lime juice
2 cups Monterey Jack cheese, shredded

Method

1. Sprinkle steak with salt and pepper. Cook, in batches, in hot oil in a large Dutch oven over high heat, stirring occasionally, 4 minutes or until browned on all sides. Transfer to a bowl, reserving drippings in Dutch oven.
2. Reduce heat to medium. Add onion to hot drippings, and cook, stirring often, 5 minutes.
3. Add garlic, and cook 2 minutes.
4. Stir in chilies and Mexican Spice Blend, and cook, stirring often, 2 minutes.
5. Return steak to Dutch oven. Add broth and tomatoes.
6. Bring to a simmer. Cover, reduce heat to medium, and simmer, stirring occasionally, 45 minutes.
7. Stir in beans, and cook 15 minutes.
8. Remove from heat, and stir in lime juice. Serve with cheese.

Makes 4 servings.

Source: Cooking in Everyday English

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French Bistro Classic Pepper Steak

Ingredients

2 tbsp black peppercorns
2 fillet or sirloin steaks, about 8 oz each
l tbsp butter
2 tsp vegetable oil
3 tbsp brandy
2/3 cup whipping cream
1 garlic clove, finely chopped
salt to taste

Method

1. Place the peppercorns in a sturdy polythene bag. Crush with a rolling pin until medium-coarse or, using the flat base of a small heavy saucepan, press down on the peppercorns, rocking the pan to crush them.
2. Put the steaks on a board and trim away any extra fat. Press the pepper on to both sides of the meat, coating it completely.
3. Melt the butter with the oil in a heavy frying pan over a medium-high heat. Add the meat and cook for 6-7 minutes, turning once, until done as preferred (medium-rare meat will still be slightly soft when pressed, medium will be springy and well-done firm). Transfer the steaks to a warmed platter or plates and cover to keep warm.
4. Pour in the brandy to deglaze the pan. Allow to boil until reduced by half, scraping the base of the pan, then add the cream and garlic. Boil gently over a medium heat for about 4 minutes until the cream has reduced by one-third.
5. Stir any accumulated juices from the meat into the sauce, taste and add salt, if necessary, then serve the steaks with the sauce.

Makes 2 servings.

Source: Taste of France

Chinese-style Spicy Shredded Beef

Ingredients

8 ounces rump or tenderloin of beef
1 tablespoon each light and dark soy sauce
1 tablespoon rice wine or medium-dry sherry
1 teaspoon dark brown soft sugar
6 tablespoons vegetable oil
1 large onion, thinly sliced
1-inch piece fresh ginger root, peeled and grated
1-2 carrots, cut into matchsticks
2-3 fresh or dried chilies, halved, seeded (optional) and chopped
salt and ground black pepper
fresh chives, to garnish

Method

1. With a sharp knife, slice the beef very thinly, then cut each slice into fine strips or shreds.
2. Mix together the light and dark soy sauces with the rice wine or sherry and sugar in a bowl. Add the strips of beef and stir well to ensure they are evenly coated with the marinade.
3. Heat a wok and add half the oil. When it is hot, stir-fry the onion and ginger for 3-4 minutes, then transfer to a plate.
4. Add the carrot, stir-fry for 3-4 minutes until slightly softened, then transfer to a plate and keep warm.
5. Heat the remaining oil in the wok, then quickly add the beef, with the marinade, followed by the chilies. Stir-fry over high heat for 2 minutes.
6. Return the fried onion and ginger to the wok and stir-fry for 1 minute more. Season with salt and pepper to taste, cover and cook for 30 seconds. Spoon the meat into two warmed bowls and add the strips of carrots. Garnish with fresh chives and serve.

Makes 2 servings.

Source: Asian Cooking

East-Indian Style Sliders

Ingredients

1 package of naan bread
1 lb lean ground beef
1 jalapeno chili pepper, stemmed, seeded and finely minced
1 tbsp curry powder
3 garlic cloves, finely minced
1 small white onion, finely chopped
2 tsp chopped fresh ginger
salt and pepper
1/4 cup (60 mL) Greek-style yogurt
mango chutney
fresh mint

Method

1. Using a 2″ round cookie cutter, cut circles out of naan bread.
2. In a mixing bowl, combine ground beef, chili, curry, garlic, onion and ginger. Season mixture with salt and pepper. Form beef into 2″ patties.
3. Preheat a gas barbecue or grill pan.
4. Place patties on grill and cook for about 3 minutes a side, or until juices run clear when meat is poked with a toothpick.
5. Place 1 patty on 1 slice of naan and top with a dollop of yogurt, some chutney and a mint leaf.
6. Top with another round of naan and serve immediately.

Makes 6 servings.

Source: Flavours magazine

Napa Valley Basil-Smoked Burgers

Ingredients

2/3 cup light mayonnaise
2 tablespoons basil pesto
2 pounds ground sirloin
1/4 cup Zinfandel wine
1/4 cup lightly packed minced fresh basil
1/4 cup minced red onion
1/4 cup fine fresh Italian bread crumbs
8 sun-dried tomatoes packed in oil, drained and finely chopped
1 to 2 teaspoons garlic salt
6 large seeded sandwich rolls, split Vegetable oil for brushing on grill rack
8 fresh basil sprigs, moistened with water for tossing onto the fire
6 slices Monterey jack cheese
red leaf lettuce leaves
6 large tomato slices, about 1/4-inch thick
paper-thin red onion slices, separated into rings
fresh basil sprigs (optional)

Method

1. In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
2. In a small bowl, combine the mayonnaise and pesto. Set aside.
3. In a bowl, combine the sirloin, Zinfandel, minced basil, minced onion, bread crumbs, sun-dried tomatoes, and garlic salt to taste. Handling the meat as little as possible to avoid compacting it, mix well. Divide the meat mixture into 6 equal portions and form the portions into round patties to fit the rolls.
4. When the fire is ready, brush the grill rack with vegetable oil. Toss the moistened basil sprigs directly onto the coals, then place the patties on the grill, cover, and cook until browned on the bottom, about 4 minutes.
5. With a wide spatula, turn the patties and cook until done to preference, about 4 minutes longer for medium-rare. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill to toast lightly and top each patty with a cheese slice to melt.
6. Spread the mayonnaise on the toasted rolls. On the bottom half of each roll, layer the lettuce, burger, tomato slice, and onion ring. Add basil sprigs, if desired, and cover with the roll tops.

Makes 6 servings.

Source: James McNair’s Burgers