Recipes

Taco Casserole from Unknown Author

Taco Casserole from Unknown Author

Measure chips after coarsely crushing.
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Ingredients

Makes 6 servings

Prep: 10 min., Cook: 10 min., Bake: 25 min.

  • 1 pound ground chuck
  • ½ cup chopped onion
  • 1 1.25-ounce package taco seasoning mix
  • 1 16-ounce can chili beans, undrained
  • 1 8-ounce can tomato sauce
  • 2 cups 8 ounces shredded colby cheese
  • 5 cups coarsely crushed nacho cheese–flavored tortilla chips about 9 ounces

Instructions

  • Brown ground beef and onion in a large skillet over medium heat.
  • Stir until beef crumbles and onion is tender; drain.
  • Return meat mixture to skillet; stir in taco seasoning, beans, and tomato sauce.
  • Layer half each of meat mixture, shredded cheese, and tortilla chips in a lightly greased 13- x 9-inch baking dish.
  • Repeat procedure with remaining meat mixture, shredded cheese, and tortilla ships.
  • Bake, uncovered, at 350° for 25 minutes or until casserole is thoroughly heated.

Notes & Wine Advice

For testing purposes only, we used Bush’s Best Chili Beans.
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Course; Casserole / Meat / Taco’s

Italian Beef Stir-fry With Linguine

Italian Beef Stir-fry With Linguine

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Ingredients

Prep: 15 min., Chill: 30 min., Cook: 11 min.

Makes 4 servings

Instructions

  • Place steak in a zip-top freezer bag; pour ¼ cup Italian dressing over steak.
  • Seal bag; chill 30 minutes.
  • Remove steak from marinade; discard marinade.
  • Place a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add steak, and cook 2 minutes on each side.
  • Remove steak from skillet; sprinkle with salt and pepper, and set aside.
  • Add zucchini and garlic to the skillet.
  • Stir-fry 2 to 3 minutes or until crisp-tender.
  • Cut steak diagonally across the grain into thin slices.
  • Add steak, tomatoes, and remaining ¼ cup Italian dressing to zucchini mixture; stir-fry 4 minutes or until thoroughly heated.
  • Serve over pasta; sprinkle with cheese.
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Course; Beef / Pasta
Cuisine; European / Italian

Molasses Flank Steak

Molasses Flank Steak

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Ingredients

Prep: 5 min., Chill: 2 hrs., Grill: 12 min.

Makes 6 servings

Instructions

  • Whisk together molasses, mustard, and olive oil.
  • Place steak in a shallow dish or large zip-top freezer bag.
  • Pour molasses mixture over steak, reserving ¼ cup for basting.
  • Cover or seal, and chill 2 hours, turning occasionally.
  • Remove meat from marinade, discarding marinade.
  • Sprinkle evenly with salt.
  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 6 minutes on each side or to desired degree of doneness, brushing often with reserved marinade.
  • Cut steak diagonally across the grain into very thin strips.
  • Serve steak in tortillas with lettuce, tomato, Cheddar cheese, and sour cream.
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Course; Beef

Flank Steak

Flank Steak

Try this Asian-inspired steak with sautéed mushrooms. You can either grill it outdoors or broil it indoors.
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Ingredients

Makes 6 servings

Prep: 10 min., Chill: 8 hrs., Grill: 20 min.

Instructions

  • Combine first 6 ingredients in a large zip-top freezer bag, and add steak.
  • Seal and chill at least 8 hours, turning bag occasionally.
  • Remove steaks from marinade, discarding marinade.
  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes on each side or to desired degree of doneness.
  • Cut steaks diagonally across the grain into thin strips.

Notes & Wine Advice

To broil steaks, place on a lightly greased rack in a broiler pan. Broil 5½ inches from heat 10 minutes on each side or to desired degree of doneness.
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Course; Beef

Honey-Mustard Grilled Flank Steak

Honey-Mustard Grilled Flank Steak

Just brush on the marinade and grill—there’s no waiting for this flavorful mixture to soak into the flank steak. Serve the steak with veggies, or turn it into fajitas as directed below.
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Ingredients

Prep: 5 min., Grill: 20 min., Stand: 5 min.

Makes 6 servings

Instructions

  • Whisk together first 3 ingredients.
  • Brush mustard mixture evenly on both sides of steak; sprinkle with salt and pepper.
  • Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness.
  • Let stand 5 minutes; cut steak diagonally across the grain into thin strips.
  • Easy Beef Fajitas: Prepare and grill flank steak as directed, cutting steak diagonally across the grain into very thin strips.
  • Divide steak strips, and serve with 6 (8-inch) flour tortillas, warmed; 1 cup shredded lettuce; 1 large tomato, chopped; 1 cup (4 ounces) shredded Cheddar cheese; and ½ cup sour cream.
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Course; Beef

Peppery Grilled Flank Steak

Peppery Grilled Flank Steak

This recipe makes enough flank steak for two meals. On the first night, serve with steamed zucchini and grilled corn on the cob. Serve the remaining beef on Beef Salad Niçoise.
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Ingredients

Makes 6 servings

Prep: 10 min., Chill: 8 hrs., Grill: 16 min.

Instructions

  • Combine first 7 ingredients in a shallow dish or large zip-top freezer bag; add steaks.
  • Cover or seal, and chill 8 hours, turning occasionally.
  • Remove steaks and pepper strips from marinade, discarding marinade.
  • Place pepper strips in a grill basket.
  • Grill steaks and pepper strips, covered with grill lid, over high heat (400° to 500°) 8 minutes on each side or to desired degree of doneness.
  • Cut 1 flank steak diagonally across the grain into thin strips (reserve remaining steak for Beef Salad Niçoise.)

Notes & Wine Advice

 
Serve sliced steak and pepper strips with Tomato-Cheese Bread.
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Course; Beef

Orange-Kissed Steak-and-Shrimp Kabobs

Orange-Kissed Steak-and-Shrimp Kabobs

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Ingredients

Makes 4 servings

Prep: 30 min., Chill: 1 hr., Grill: 20 min., Cook: 2 min.

Instructions

  • Peel shrimp, leaving tails on, and devein, if desired.
  • Place shrimp and beef in a large zip-top freezer bag.
  • Whisk together sherry and next 7 ingredients.
  • Add to shrimp mixture; seal and chill 1 hour, turning occasionally.
  • Remove meat and shrimp from marinade, reserving marinade.
  • Thread 4 shrimp onto 4 (6-inch) skewers.
  • Repeat procedure with beef and additional skewers.
  • Grill beef, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness.
  • Grill shrimp, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes or until shrimp turn pink.
  • Pour marinade mixture through a wire-mesh strainer into a small saucepan, discarding solids.
  • Bring to a boil over medium-high heat, and boil for 1 minute.
  • Serve kabobs over salad greens.
  • Drizzle marinade on top of kabobs.

Notes & Wine Advice

Soak wooden skewers in some water for 30 minutes to keep them from burning while grilling.
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Course; Barbecue / Beef / Fish

Chicken-fried Steak

Chicken-fried Steak

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Ingredients

Makes 4 servings

Prep: 10 min., Cook: 30 min.

Instructions

  • Sprinkle salt and pepper evenly over steaks.
  • Set aside.
  • Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, ½ teaspoon black pepper, and red pepper.
  • Whisk together ¾ cup milk and eggs.
  • Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
  • Pour oil into a 12-inch skillet; heat to 360°.
  • (Do not use a nonstick skillet.
  • ) Fry steaks 10 minutes.
  • Turn and fry 4 to 5 more minutes or until golden brown.
  • Remove to a wire rack on a jellyroll pan.
  • Keep steaks warm in a 225° oven.
  • Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
  • Whisk together remaining ¼ cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk.
  • Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened.
  • Serve gravy with steaks and mashed potatoes, if desired.
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Course; Chicken

Peppery Grilled Sirloin

Peppery Grilled Sirloin

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Ingredients

Makes 4 servings

Prep: 15 min.; Chill: 2 hrs., 30 min.; Grill: 14 min.

Instructions

  • Combine first 7 ingredients in a large shallow dish or zip-top freezer bag; add steaks.
  • Cover or seal, and chill at least 2½ hours, turning occasionally.
  • Remove steaks, reserving marinade.
  • Bring marinade to a boil in a small saucepan; boil 1 minute.
  • Sprinkle steaks with salt.
  • Grill, covered with grill lid, over medium-high heat (350° to 400°), basting often with reserved marinade, 7 minutes on each side or to desired degree of doneness.
  • Discard any excess marinade.
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Course; Beef

Texas Grilled Sirloin With Serrano Chile Salsa

Texas Grilled Sirloin With Serrano Chile Salsa

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Ingredients

Makes 8 servings

Prep: 10 min., Chill: 8 hrs., Grill: 12 min.

Instructions

  • Combine steak and next 5 ingredients in a large zip-top freezer bag; seal and shake well.
  • Chill at least 8 hours, turning occasionally.
  • Remove steak from marinade, discarding marinade.
  • Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or to desired degree of doneness.
  • Cut diagonally across the grain into thin slices.

Notes & Wine Advice

 
Serve with Serrano Chile Salsa and flour tortillas.
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Course; Beef / Main Course