Tag Archive: steak

Dr. Pepper Fajitas

Living here in the southwest we love our spicy food.  Anything on a tortilla is especially appetizing to my children.  Starting out I made over-spiced meat and made some really tough fajitas.  I have found that putting them in a container to marinade for a few hours really helps with flavor and tenderness.  A friend shared with me that a local restaurant used canned soda to make their fajitas.  So I tried it with Dr. Pepper and dry fajita seasoning.  The result was a tender piece of meat with a nice crust after grilling.  I even grill the peppers and onions.  Very little oil is required to grill the veggies.  This results in no leftovers.  So I think it is a winner.

 

My children like these served with Mexican rice and refried beans to make a loaded fajita burrito.

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Beef Pinwheels and Gravy

Beef Pinwheels

Sometimes you just need a steak!  I was feeling like that this Sunday.  It was raining outside and I was feeling creative.  This is what we ended up with.

Beef Pinwheels with Gravy

  • 2lb. steak  1 ½ inches-2 inches thic
  • Salt and pepper
  • 2 tablespoons olive oil
  • String for tieing

On a counter or cutting board cut steak in half lengthwise and cover with plastic wrap.   Pound to ¾ of an inch think equal in all areas.  Use a rolling pin to ensure equal coverage.  Place three or four strands of kitchen string underneath pounded steak.  Season steak with salt and pepper.  Spread spinach and mushroom mixture equally over steak.  Top with cheese.  Press into steak.  Roll steak tightly into pinwheels and tie string to secure.

Preheat oven to 400.

Preheat an oven safe pan over medium heat with olive oil.  Sear steak on all sides (about 2 minutes a side).  Place pan into oven until meat registers 150-155 on a meat thermometer.  About 30 minutes.  Remove steak to cookie sheet and cover with foil.  Don’t put that pan in the sink!  Add the gravy mix started earlier to use all those pan drippings for sauce.  Slice roll into 1 inch pieces.  Serve with gravy over potatoes or rice.

For Stuffing

  • .5 oz fresh greens (spinach and kale)
  • 8 oz portabello mushrooms finely chopped
  • ½ teaspoon crushed red pepper flakes
  • 3 cloves garlic
  • 1 clove shallots
  • 1 teaspoon olive oil
  • ½ cup shredded mozzarella

Sautee shallots and garlic in oil until tender over medium heat.  Add crushed red pepper.  Add mushrooms then greens.  DO NOT STIR.  Allow the greens to steam in the flavor of garlic and shallots while they reduce.  Reduce until greens look dehydrated over mushrooms.  Then stir and continue to cook until all water is cooked out.

 

For Gravy

  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • ½ teaspoon chopped fresh thyme
  • 2 tablespoons Worcestershire sauce
  • 3 cups beef broth
  • Salt and freshly ground black pepper

Melt butter in a saucepan over medium heat.  Add flour to pan and stir to incorporate.  Continue stirring until roux becomes dark brown, 6-8 minutes.  Add shallots, garlic and thyme and soften for about a minute.  Add Worcestershire sauce and cook until evaporated. About a minute.  Add beef broth and season with salt and pepper.  Bring to a boil then reduce to simmer until sauce has reduced.  About 20 minutes.  Remove from heat and set aside.  Add mixture to pan that steak was cooked in with drippings.  Heat over medium high and stir scraping bottom ofpan.  Bring to a boil for 5-7 minutes until thickened and very dark.

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Jam Hands Make-Ahead Meals for Busy Moms

Sumo's Sweet Stuff

A Marvelous Mess

Fish Tacos and Steak-Andy Cooks

A perfect post to share with Slightly Indulgent Tuesday’s!

All three of my children cook. They have their specialties and each has their favorites with their own twists.  My son has taken to cooking recently.  Healthy cooking at that!  This is a big change for him.  He was eating out A LOT and it wasn’t healthy.  He’s the baby of the family, but all grown up.  My two girls make delicious things too.  They aren’t too much into baking.  Amy makes great party food and Krista is very creative with herbs and chile.

I think this food blog is rubbing off on him.  He sends me some pictures of what he cooked for dinner and then immediately calls me to describe what it was he made for dinner.  When he calls it is usually around 900PM and I’m not prepared to write down all the ingredients.  He is into fish.  You will notice there are not too many (if any) recipes that use fish from me.  This is new for us all.  He didn’t learn to cook fish from me.

He made fish tacos because someone gave him some homegrown peppers at work.  That spurred him on to combine the peppers, cilantro, onion together in a skillet and sauté them.  He rubbed tilapia with red chile powder, salt, pepper and a seasoning blend and warmed his whole wheat tortillas in a skillet. Then he topped the grilled tilapia with the sautéd pepper mix, added an avocado and some lime juice.  I do believe he has great promise as a home cook.  He didn’t know what kinds of peppers they were, but they were HOT!  They look good.

 

Another evening he made a great steak and sent me that picture.  He uses a George Foreman table top grill that he loves.  I think this steak was marinated in Worcestershire sauce, salt, pepper and a dry steak seasoning blend.  He marinated this overnight because he decided not to cook one night.  So it was well marinated when he cooked it.  He served it with asparagus and mushrooms he sautéed in butter.  Looks pretty good to me.

When he lived at home he made chicken breasts marinated in Italian salad dressing or he fried flautas.  They were a mess and guess who did the dishes?  Now he cooks things that don’t make a mess as he has to clean them up himself.  At least he is thinking healthy and that is way ahead of when I started thinking of eating healthy food.  Good idea for us all!

Sunday Night Garden Supper

Almost too pretty to eat....ALMOST!

Sunday Night Garden Supper

This blogging has really stirred up memories of the good food my momma used to make.  That and the bumper crop of tomatoes, squash and peppers I have this year.  Meals and Memories is what it’s all about with me some days.  Nothing is more pleasurable than picking squash, green peppers and tomatoes and then deciding what to do with them all.  Tonight it caused a walk down memory lane with my momma’s black cast iron skillet, yellow squash, corn meal, a bell pepper and onion.  Next was some pepper steak with some browned round steak, bell peppers, onions and the rest of the tomatoes I have picked this week.  My momma always had tomatoes on the window sill above her kitchen sink in various stages of ripeness.  I have a corner of my kitchen counter in the same shape.  With the heat they were all about to be too ripe.  So I diced them up and made a rich pepper steak with them.  Now if I could just get my hands on a Pecos cantaloupe I’d be perfectly fine.

It has been so hot I don’t think I’ll have too many more tomatoes for a while.  The weather man is forecasting rain, but I won’t quit watering until I see it for myself.  Probably on the 4th of July parade we will have a shower or two.

Pepper Steak

  • 1 small round steak tenderized
  • Olive oil
  • Flour
  • Salt and pepper
  • 1 bell pepper, medium dice
  • 1 yellow onion, medium dice
  • 3-4 medium tomatoes, medium dice
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoon low sodium soy sauce
  • ½ teaspoon red chile flakes
  • 1 clove garlic, minced
  • 1 ½ cups water or beef broth

Cut the meat in 1” pieces (I have mine tenderized at the butcher).  Lightly toss in flour to coat and brown in the olive oil.  I used about 2 tablespoons.  It depends on how much meat and flour you use.  Once browned on both sides remove and add the onion, bell pepper and red pepper flakes to the pan.  When they have started to soften add the tomatoes, water or broth, Worcestershire sauce and soy sauce.

Simmer this on medium heat until all the vegetables are tender and the sauce has thickened slightly from the flour.  You may want to thicken it a bit more with some corn starch and water.  Serve over rice.

Skillet Squash with a Corn Meal Crust

  • 3-4 medium yellow squash
  • 1 bell pepper
  • ½ medium yellow onion
  • Corn meal
  • Vegetable oil

Slice the squash into bite-size slices.  Dice the bell pepper and onion into about the same size pieces.

Heat the oil in the cast iron skillet and just before adding the squash toss them in a little yellow corn meal.  This won’t form mush of a breading on the squash, but it does form a crust that browns in the skillet.  Don’t turn it until it begins to brown.

Drain on paper towel and serve on a warm plate.

Happy old fashioned eating from my memories to your table.

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