The Butcher's Block meat market

Recipes

Ribeye Steaks & Sun-Dried Tomato Mushroom Sauce

Recipe

Total recipe time: 30 minutesMakes 2 to 4 servings

Ingredients

2 beef ribeye steaks or beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)
1/2 teaspoon coarse grind black pepper
2 teaspoons chopped fresh thyme (optional)
1 tablespoon butter
4 ounces mixed wild mushrooms, sliced
1 teaspoon minced garlic
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1/3 cup dry red wine
1 tablespoon cornstarch
1 tablespoon sun dried tomato spread
1/4 teaspoon pepper
Salt

Instructions

For sauce, heat butter in saucepan over medium heat until melted. Add mushrooms and garlic; cook and stir 2 to 3 minutes or until mushrooms begin to soften. Remove mushroom mixture from pan; set aside.
Combine broth, wine and cornstarch; add to same pan. Bring to a boil. Cook and stir 1 minute or until slightly thickened. Reduce heat and simmer about 10 minutes or until mixture is reduced to 1-1/2 cups. Stir in mushroom mixture, sun dried tomato spread, pepper and salt, as desired.
Meanwhile press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm. Add mushroom sauce to skillet; increase heat to medium-high. Cook and stir, 1 to 2 minutes or until browned bits attached to skillet are dissolved. Spoon sauce over steaks; sprinkle with thyme, if desired.

Nutritional Information Per Serving

Nutrition information per serving, using ribeye (1/2 recipe): 460 calories; 20 g fat (9 g saturated fat; 7 g monounsaturated fat); 145 mg cholesterol; 918 mg sodium; 10 g carbohydrate; 1.6 g fiber; 54 g protein; 16.7 mg niacin; 1.2 mg vitamin B6; 2.8 mcg vitamin B12; 4.4 mg iron; 66.5 mcg selenium; 9.8 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Nutrition information per serving, using top loin (1/2 recipe): 453 calories; 20 g fat (9 g saturated fat; 6 g monounsaturated fat); 128 mg cholesterol; 918 mg sodium; 9 g carbohydrate; 1.6 g fiber; 54 g protein; 17.0 mg niacin; 1.2 mg vitamin B6; 2.8 mcg vitamin B12; 4.4 mg iron; 67.8 mcg selenium; 9.7 mg zinc.

Cook's Notes

Reviews

CRUMB CRUSTED TOP SIRLOIN

Total recipe time: 1-1/4 hours Makes 6 to 8 servings

Ingredients

1 boneless beef top sirloin roast, 2-3 lbs.

1 tablespoon prepared spicy brown mustard

1 clove garlic, minced

1/4 teaspoon pepper

1/2 cup soft whole wheat bread crumbs

2 tablespoons chopped fresh parsley

Roasted Garlic Potatoes:

2 large russet potatoes, each cut lengthwise into 8 wedges (about 1-1/2 pounds)
1 teaspoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1. 1/2 cup ready-to-serve beef broth
2. 2 tablespoons bourbon
3. 1/4 cup half-and-half
4. Pepper

Instructions

Heat oven to 425°F. To prepare Roasted Garlic Potatoes, place potato wedges in 15 x 10-inch metal baking pan. Combine oil, garlic, salt and pepper in small bowl. Drizzle over potatoes; toss to coat. Spread potatoes in single layer. Set aside.

Combine mustard, garlic and 1/4 teaspoon pepper in same small bowl; spread evenly onto beef. Combine bread crumbs and parsley in another small bowl. Pat mixture evenly over mustard mixture. Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast meat and potatoes in 425°F oven 25 minutes; turn potatoes. Continue roasting 15 to 20 minutes to medium rare to medium doneness for steak and until potatoes are tender.

Remove meat when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer steak to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

Meanwhile prepare Bourbon Sauce. Add broth and bourbon to roasting pan; bring to a boil over medium heat, stirring until browned bits attached to pan are dissolved. Boil 2 minutes. Add half-and-half; bring to a boil. Season with pepper, as desired. Keep warm.

Carve roast into slices. Spoon sauce over beef. Serve with potatoes.

GARLIC-HERB CRUSTED BEEF ROAST

Total recipe time: 1-3/4 to 2-1/4 hours Makes 6 to 8 servings

Ingredients

1 boneless beef round rump roast or beef bottom round roast (3 to 4 pounds)

Salt and ground black pepper

Rub:

2 teaspoons garlic-pepper seasoning
2 teaspoons dried basil leaves, crushed
2 teaspoons dried thyme leaves, crushed
1 teaspoon dried parsley leaves, crushed

Instructions

Heat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.

Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness.

Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)

Carve roast into thin slices; season with salt and black pepper, as desired.

BBQ-BEEF CHUCK STEAK

Marinade time: 6 hours or overnight Total recipe time: 25 minutes Makes 4 servings

Ingredients

1 beef chuck boneless, cut 3/4 to 1 inch thick (about 1.5- 2 pounds)

Marinade:

1 cup finely chopped onion
1 cup ketchup
1/3 cup packed brown sugar
1/3 cup red wine vinegar
1 tablespoon Worcestershire sauce
1/8 to 1/4 teaspoon crushed red pepper

Instructions

Combine marinade ingredients in medium bowl. Place beef steak and 1 cup marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Refrigerate remaining marinade.

Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally.

Place remaining marinade in small saucepan; bring to a boil. Reduce heat; simmer 10 to 15 minutes or until sauce consistency, stirring occasionally.

Cut steak into serving-size pieces. Serve with sauce.

CHIPOTLE-MARINATED BEEF FLANK STEAK

Marinade time: 6 hours or overnight Total recipe time: 30 minutes Makes 4 to 6 servings

Ingredients

1 beef flank steak (about 1-1/2 to 2 pounds) or beef top round steak, cut 1 inch thick (about 1-3/4 pounds)

Salt

Marinade:

1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon packed brown sugar
2 teaspoons minced chipotle chilies in adobo sauce
2 tablespoons adobo sauce (from chilies)
2 cloves garlic, minced
1 teaspoon freshly grated lime peel

Instructions

Combine marinade ingredients in small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.

COUNTRY-FRIED STEAKS WITH SPICY BLUE CHEESE SAUCE

Total recipe time: 30 minutes Makes 4 servings

Ingredients

4 beef round (sirloin) tip side steaks, cut 3/4 inch thick (about 7 ounces)

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg, beaten

1 tablespoon water

1/2 cup unseasoned dry bread crumbs

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon ground red pepper

2 tablespoons vegetable oil

Sauce:

1/2 cup refrigerated prepared blue cheese dressing
1/4 cup dairy sour cream
1 teaspoon green hot pepper sauce

Instructions

Combine flour, 1/2 teaspoon salt and pepper is shallow dish. Whisk egg and water together in shallow bowl until blended. Combine bread crumbs, 1/4 teaspoon salt, garlic powder and red pepper in separate shallow dish.

Cut steaks into a total of 4 serving-size pieces. Place between sheets of waxed paper; pound to 1/4 inch thickness. Dip each steak in flour mixture to coat both sides lightly; shake off excess. Dip in egg mixture, then in bread crumb mixture to coat.

Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Place 2 steaks in skillet; cook 5 minutes or until coating is crisp and golden and beef is medium rare, turning once. (Do not overcook.) Remove steaks; keep warm. Repeat with remaining oil, if needed, and steaks.

Meanwhile combine sauce ingredients in small bowl. Serve with steaks.

WILD-MUSHROOM BEEF STEW

Total recipe time: high setting: 6-1/2 hours Total preparation and c Makes 6 servings

Ingredients

2 pounds beef for stew, cut into 1-inch pieces

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme leaves, crushed

3/4 cup ready-to-serve beef broth

1/4 cup tomato paste

1/4 cup dry red wine

2 cloves garlic, minced

1 pound red-skinned potatoes (1-1/2-inch diameter), cut into quarters

8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters

1 cup baby carrots

Fresh parsley (optional)

Instructions

Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2-quart slow cooker. Sprinkle with flour mixture; toss to coat.

Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.

Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.

BEEF KABOBS WITH PARMESAN ORZO

Total recipe time: 30 minutes Makes 4 servings

Ingredients

1 pound boneless beef top sirloin steak, cut 1 inch thick

2 red or yellow bell peppers, cut into 1 inch pieces

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1 tablespoon prepared Italian dressing

2 large cloves garlic, minced

Parmesan Orzo:

1 cup uncooked orzo pasta, cooked
2 to 3 tablespoons chopped fresh basil or parsley
2 tablespoons shredded Parmesan cheese
2 teaspoons olive oil

Instructions

Soak eight 8-inch bamboo skewers in water 10 minutes.

Cut beef steak into 1-1/4-inch pieces. Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers.

Toss orzo ingredients in medium bowl; keep warm.

Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8 to 10 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo.

EASY BEEF STROGANOFF

Total recipe time: 25 minutes Makes 4 servings

Ingredients

1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick

1 clove garlic, minced

4 teaspoons vegetable oil

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 pound mushrooms, sliced (1/2-inch)

1 package (3/4 ounce) brown gravy mix

4 cups uncooked wide egg noodles (about 5 ounces), cooked

1/4 cup dairy sour cream

Instructions

Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic.

Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Season with salt and pepper.

Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Add mushrooms; cook and stir 2 minutes or until tender. Remove from heat. Add gravy mix and 1 cup cold water; blend well. Bring to a boil. Reduce heat; simmer 1 minute or until sauce is thickened, stirring frequently. Stir in beef; heat through. Serve over noodles. Pass sour cream.

BEEF & VEGETABLE FRIED RICE

Total recipe time: 25 minutes Makes 4 servings

Ingredients

1 pound ground beef

2 cloves garlic, minced

1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

1 red bell pepper, cut into 1/2-inch pieces

1 package (6 ounces) frozen pea pods

3 cups cold cooked rice

3 tablespoons soy sauce

2 teaspoons dark sesame oil

1/4 cup thinly sliced green onions

Instructions

Heat large nonstick skillet over medium heat until hot. Add ground beef, ginger and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings.

Heat 2 tablespoons water in same skillet over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until pepper is crisp-tender, stirring occasionally. Stir in rice, soy sauce and sesame oil.

Return beef to skillet; heat through. Stir in green onions.