The dry-rub gave the steak an awesome flavor. It was slightly sweet with a smoky, spicy flavor. David grilled the skewers expertly, and we finished the steak off with a pat of basil-spiked butter. These were awesome. My mouth is watering just thinking about them.

Dry-Rubbed Flank Steak Skewers with Basil Butter
Adapted from Everyday with Rachael Ray, June/July 2010

• 3 tablespoons softened butter
• 2 tablespoons chopped fresh basil
• Salt and pepper
• 1/4 cup brown sugar
• 2 tablespoons sweet smoked paprika
• 2 tablespoons garlic powder
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chili powder
• 1 tablespoon dried basil
• 1 tablespoon dried thyme
• 2 teaspoons dry mustard
• 1 1/2 pounds flank steak, cut against the grain into 16 slices
• 16 cherry tomatoes

In a bowl, combine 3 tablespoons softened butter and 2 tablespoons chopped fresh basil; season with salt and pepper; refrigerate.

Preheat a grill to medium-high.

In a large bowl, combine 1/4 cup brown sugar, 2 tablespoons each sweet smoked paprika, garlic powder and extra-virgin olive oil, 1 tablespoon each chili powder, dried basil and dried thyme and 2 teaspoons dry mustard. Add 1 1/2 pounds flank steak, cut against the grain into 16 slices, and 16 cherry tomatoes; season with salt and pepper and toss to coat.

Thread 2 pieces of steak, ribbon-style, and 2 tomatoes onto each of eight 12-inch skewers. Cover and grill, turning once, until the steak is just cooked through, about 7 minutes. Top with the basil butter.

Note: When grilling with skewers, it’s a good idea to soak the skewers in water for 15-20 minutes before loading them up with food. Wet skewers are less likely to burn over the high heat of your grill.

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Picture via cookinglight.com

Garlic-Thyme Burgers
Adapted from Cooking Light June 2010

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Lasagna Burgers

• 1 pound ground beef
• 1 cup ricotta cheese, divided
• 1/2 cup Italian style bread crumbs
• 1 clove garlic, minced
• salt and pepper
• 1/2 cup your favorite spaghetti sauce
• 4 good-quality sandwich buns (recommended: ciabatta)
• 1 tablespoon melted butter
• garlic salt
• Italian seasoning
• 1  cup shredded mozzarella cheese, divided

1) In a large mixing bowl, combine the ground beef, 1/2 cup of ricotta cheese, bread crumbs, garlic, 1/2 cup mozzarella cheese, and salt and pepper. Use your finger tips to mix, then score into four sections and shape into four patties.

2) Grill as you would hamburgers (we used a grill pan on the stove), using a little bit of olive oil or nonstick spray to keep the burgers from sticking.

3) While the burgers are cooking, melt the the butter in a small glass dish in the microwave. Stir in the garlic salt and Italian seasoning. Brush onto both halves of each sandwich bun and toast in a toaster oven or under a broiler until golden and crisp.

4) While you toast the bread and cook the burgers, combine the spaghetti sauce and remaining ricotta cheese in a small sauce pan over medium-low. Cook until the cheese melts into the sauce and the mixture is warmed through.

5) When the burgers are done, it’s time to assemble! Take the bottom half of a toasted sandwich bun and spread it with 2 tablespoons of the cheesy sauce mixture. Top with a burger patty and sprinkle with mozzarella cheese. Finish with the other half of the garlic toasted sandwich bun.

And there you have it–a burger with all the classic flavors of a cheesy lasagna with garlic bread.

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This time I felt like doing something a little bit different, and a recipe for Steak Diane from Cooking Light is what caught my eye. This recipe is also pan-roasted, but has you create a steak sauce out of the pan drippings. The sauce was tasty, and David really enjoyed it, but I’d be just as happy with A1. The creating your own sauce is a nice touch for entertaining, I suppose.

Cooking Light’s Steak Diane

• 1/2  teaspoon  salt, divided
• 1/4  teaspoon  black pepper
• 6  (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
• 1  teaspoon  butter
• 1/2  cup  finely chopped shallots
• 1/3  cup  water
• 2  tablespoons  Worcestershire sauce
• 1 1/2  tablespoons  fresh lemon juice
• 1 1/2  tablespoons  dry sherry
• 2  tablespoons  chopped fresh parsley

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The chorizo that I’m talking about here is the mexican kind. (There’s also Spanish chorizo out there–it’s hard, like salami or pepperoni) The mexican chorizo, on the other hand, is soft and crumbly, a spicy pork sausage that you can find at nearly every grocery store, near the bratwurst and other sausages. I like to mix it with equal parts ground beef, ground pork, or ground turkey to make tacos–it adds a whole new level of flavor. It’s more than just heat, though chorizo-based tacos are spicier. The chorizo imparts this intense mexican flavor. Once you try tacos like these, you won’t want to go back!

Chorizo Tacos

• 1 pound ground beef
• 1 pound chorizo mexican sausage
• 1 packet taco seasoning mix
• tomatoes, onions, lettuce, cheese, sour cream, salsa, guacamole, or whatever you like on your tacos!
• taco shells (soft shells or hard shells, whichever you like)

1. In a large skillet over medium-high heat, brown the chorizo. It will be very crumbly and will render lots of fat. That’s okay. Once the chorizo is mostly cooked, about 10 minutes or so, add the ground beef and continue cooking until browned.

2. In the meantime, prepare your taco shells and other fixings. Hard shells require several minutes in the oven, so don’t forget to preheat.

3. When the meat is cooked through, drain the mixture thoroughly. You want to get as much of the extra fat out as you can, or the tacos will be way too greasy. I don’t like to go so far as to rinse the meat, because you rinse flavor away with the extra grease, but I do use a paper towel to soak up as much as I can. Return to the skillet and follow the directions for your taco seasoning. Even though you’ll have about 2 pounds of meat at this point, you only want to use enough taco seasoning for one pound. Remember: the chorizo half of the meat brought it’s own flavor.

4. When the meat is finished cooking, you’re done. Let everyone assemble their own delicious tacos. Dig in!

Note: It’s worth saying that while the chorizo is quite a bit fattier than using just ground beef, there are some things you can do to lighten the dish, while still getting tasty tacos. 1) I’ve substituted Soyrizo successfully–barely noticed a difference. You’ve probably noticed we’re not much for vegetarian dishes around here. I wouldn’t recommend the Soyrizo if it wasn’t good. 2) The chorizo brings plenty of fat to the mix, which will let you use a lighter ground meat without risking a dry meat mixture. Feel free to use the leanest ground beef you have, or even ground turkey or ground chicken. 3) Even 1/2 pound of chorizo to a full pound of turkey or lean beef makes a difference in the flavor. Feel free to experiment to find your favorite combination.

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Which led me to make my own spaghetti sauce. We had tomatoes, tomato paste, shallots, garlic—just no actual spaghetti sauce. I could’ve gone to the store, I guess. But instead, I took the “lazy” way and made the sauce from scratch. It turned out to be quite tasty!

Homemade Spaghetti Sauce

• 1 Tablespoon extra virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 15 ounce cans diced tomatoes
• 1 15 ounce can tomato sauce
• 1 Tablespoon sugar
• 1 teaspoon Italian seasoning mix
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 1/4 cup red wine

Heat the oil and saute the onion until soft. Add the garlic and cook a few minutes, stirring frequently. Add the tomatoes, sauce, sugar, Italian seasoning, red pepper and wine. Simmer 30 minutes or more over very low heat, stirring occasionally. For meat sauce, add one pound of browned ground beef or cooked Italian sausage. Serve over hot spaghetti noodles.

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Looking for something to make on a lazy Saturday, I flipped through Back to Basics and noticed this recipe right away. I was surprised I’d never gotten around to making it, because really, it was one of the first recipes I earmarked in this book.

When it came time, though, I ended up skipping the whole steak part. We had some good quality New York Strip steaks on hand, so I didn’t feel justified going out and buying the hanger steaks that the original recipe calls for. Plus, we don’t have a grill at our apartment (yet, anyway). So basically, I borrowed Ina Garten’s recipe for Provencal Butter to melt over the steaks, and stuck with our usual method for cooking steaks: Alton Brown’s, shown in this post.

Even so, I have to say that I was impressed. Dave and I were both unsure about the butter on steak thing. I know it’s traditional, I know it’s common, and I know people like it, but it just never sounded that great to me. I’ve been converted. This herb butter brought such great flavor to the steak. When you sliced into the meat, the butter just melted down into every piece. It was really fantastic.

I also got to use my herbes de Provence from The Spice House!

Barefoot Contessa’s French Bistro Steaks with Provencal Butter
Adapted from The Barefoot Contessa: Back to Basics cookbook

For the butter:

• 1 large garlic clove, minced
• 1 teaspoon capers, drained
• 2 tablespoons minced chives
• 1 teaspoon fresh thyme leaves
• 1 teaspoon lemon zest
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoons (3/4 stick) salted butter, at room temperature
• 1/2 teaspoon herbes de Provence

For the steaks:

• 4 teaspoons herbes de Provence
• kosher salt and coarsely cracked black pepper
• 4 tablespoons extra virgin olive oil
• 4 hanger steaks, 8 to 10 ounces each

For the butter, put the garlic, capers, chives, thyme, zest, and pepper in the small bowl of a food processor and pulse to combine. Add the butter and process until completely mixed. Transfer butter mixture to a piece of parchment and roll it into a log, twisting the ends (like an old-timey piece of candy). Store in the refrigerator.

Heat a gas or charcoal grill.

Drizzle the steaks with olive oil and sprinkle each one with herbes de Provence and salt and pepper. Let sit at room temperature for 10-15 minutes to take the chill off of the meat.

When the grill is hot, grill the steaks for 4 to 5 minutes on each side (for medium rare). Place the steaks on a platter, cover with aluminum foil, and allow to rest for 10-15 minutes. Slice the meat crosswise diagonally and serve hot with one or two pats of the prepared butter on top.

Note: I’m sure this was not the last time that I’ll make an herb butter like this. We used the leftover butter on baked potatoes, crackers, and slices of bread–it was very versatile. I can imagine 100 different flavor combinations, too!

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It doesn’t seem like there’s anything earth-shattering here, but a little extra seasoning, and some special treatment for the bread made this burger something special!

Mara’s Grilled Cheese Burgers
Adapted from What’s For Dinner?

• 1 lb. ground beef
  
• 1/2 c. cheddar cheese, shredded (I used Tillamook Medium Cheddar)
  
• 2 Tbsp. Cholula hot sauce (but use whatever you like, and to your own tastes)
  
• 1 tsp. Adobo seasoning (from The Spice House, of course!)
• 1 egg
• 1/4 c. panko bread crumbs
• 1 avocado, sliced
• 1 tomato, sliced
• 8 slices rustic bread
• 1 tablespoon extra virgin olive oil

1. Combine first six ingredients in a mixing bowl, and using your hands, mix to combine. Do not overmix, or the burgers could come out tough. Divide the meat into four equal-sized patties.

2. Preheat a seasoned cast-iron skillet over medium high heat. When skillet is hot, brush the surface of the pan with extra virgin olive oil and place the burgers in the pan. Be careful not to move the burgers around in the pan, until they’re ready to flip. Also, don’t press on the burgers with the spatula–it looks cool, but really, it’s a bad habit, and just helps to make dry burgers. Continue to cook the burgers to desired doneness, flipping once.

3. While the burgers cook, brush the slices of bread on both sides with extra virgin olive oil. I used thick-cut slices of an artisan asiago cheese bread from the grocery store bakery. In a non-stick skillet or grill pan over medium heat, toast the oiled bread. It will need to be flipped once or twice to get good color–you’re looking to get it golden brown like a grilled cheese.

4. Serve the burgers on the toasted bread with slices of avocado and tomatoes. (I subbed mayo for the avocado on mine, but David liked the avocado slices).

Note: Like I said, nothing too out of the ordinary here, or so it seems, but something about the toasted bread and the way the burgers are seasoned made this an extra tasty burger. Because I used thick slices of bread, the toast was crunchy at the edges, but warm and soft in the middle, much better than any standard hamburger bun. The grilled bread made the flavors similar to a patty melt (without all those onions, of course!) but because they were cooked separately, the juices from the burger didn’t have the chance to get the bread all soggy.

In short: I really enjoyed this burger!

P.S. Speaking of burgers–get out there and enjoy one of your own. Happy Memorial Day, everyone. Aren’t three day weekends awesome?

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I really like ground beef, and casseroles of any kind tend to appeal to me (even though that’s the opposite of how I was raised–very few casseroles show up in my parents’ kitchen). I also like mashed potatoes, and can’t seem to make them without having a bunch of leftovers.

Leftover potatoes is what lead me to shepherd’s pie this time. I read through a bunch of different shepherd’s pie recipes, before deciding how I would make mine.

I really liked the flavor of the dish, but I’ve got to say–the pictures leave something to be desired. Once it came out of the baking dish, it did not look like something you would want to eat, which is why I have no plans to post pictures. If everyone really wants to see, and leaves comments to that effect, I might be persuaded.

That being said, even though it wasn’t pretty, it was very, very tasty.

Creamy Shepherd’s Pie Bowls

For filling:

• 1 lb ground beef
• 1/2 cup flour
• 1 can beef consumme
• 1 can mixed vegetables, drained
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon garlic powder
• salt and pepper
• 1/4 teaspoon mild curry powder

For potato topping:

• about 4 potatoes, mashed (I used leftovers)
• 1 cup shredded cheese (we had Gouda on hand, but Parmesan would be good, or anything you like, really)
• 1/2 cup sour cream

1. Brown ground beef in a large skillet, with garlic powder, salt & pepper, and curry powder. Do not drain the drippings (they will be used to build the sauce).

2. When the meat is cooked through, add the can of vegetables.  Sprinkle with the flour and stir until everything is evenly coated. Continue cooking for one or two minutes so that the flour is browned, to remove that chalky raw-flour taste.

3. Add the can of consumme, Worcestershire sauce, and balsamic vinegar. Continue to cook over medium-high heat until sauce thickens. Pour into a baking dish. (I used a Corningware casserole dish, 2 1/2 quarts. Pyrex would probably work fine here as well.)

4. Preheat the oven to 375 degrees while you prepare the potato topping.

5. In a medium mixing bowl, combine mashed potatoes, 3/4 cup of the shredded cheese, and sour cream.

6. Carefully spread the mashed potato mixture over the top of the meat filling. Spread to the edge of the dish to avoid the sauce leaking out of the dish. Use a fork to add texture to the top of the mashed potatoes. Sprinkle with the remaining 1/4 cup of cheese. Bake in a 375 degree oven for about 25 minutes, until heated all the way through. The mashed potatoes should be brown and crispy at the top and edges.

Note: I’m calling this a shepherd’s pie bowl (and this is part of the problem with the pictures) because the mashed potatoes kind of ran together with the filling once you scooped it out of the pan. It was delicious, but not really the two separate textures that you expect from a true Shepherd’s Pie. I do have some ideas to correct that, and will try them next time. One is simply more mashed potatoes. A thicker layer of potatoes would have browned better and held up more easily I think. My other idea was to treat the mashed potatoes like a potato pancake batter, adding an egg and a little bit of flour along with the cheese and sour cream. I actually would have done that this time, but we were out of eggs. I’ll definitely be making this again, but I do hope to get the potato crust better next time.

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Crazy thing? This is one of those recipes that came off of the Weight Watchers message boards, where it’s been floating around for ever, as far as I can tell. And despite the fact that it starts as a healthy “lightened up” version of meatloaf…in spite of how basic and simple this recipe is, it’s also my favorite meatloaf. It’s moist, and flavorful, with an absolute minimal amount of work.

The meatloaf mix itself takes some real shortcuts. This is a four ingredient recipe. While I enjoy shortcuts, especially on a weeknight, I usually recognize the trade-off I’m making. Not so, in this case. The ingredients are simple, the assembly couldn’t be easier, and using muffin tins in place of a loaf pan not only shortens the cook time, but builds in portion control (if you’re into that sort of thing).

Meatloaf Muffins

• 1 lb ground beef, turkey, pork, or a combination. (I used ground beef, because that’s what we keep on hand).
• 1 box stove top stuffing, prepared without fat
• 1 egg (If you want to make this as light as possible, feel free to use 2 egg whites in place of a whole egg)
• 1/2 cup ketchup

1. Preheat oven to 375 degrees. Spray a 6 muffin tin with non-stick cooking spray.

2. Prepare stuffing mix according to package directions, omitting the butter or margarine (using only water). Set a side.

3. In a medium bowl, use your fingers to combine ground beef, egg, and box of stuffing. Mix until everything is combined, but do not over mix. Shape into six muffin size patties, and place into prepared muffin tins.

4. Top each muffin with 1-2 tablespoons of ketchup. Bake in 375 degree oven for 20-25 minutes or until cooked all the way through.

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