Category Archives: Beef

beef bibimbap / fried egg

Contents of your meal kit:

ground beef
basmati rice
mushrooms
scallions
bok choy
bibimbap sauce
pickled carrots
eggs

Cookware needed: saucepan with lid, (3) small dishes, medium or large nonstick skillet

Finishing steps:

  1. Place rice in a saucepan with enough water to come 1/4 to 1/3-inch above the rice. Bring to a boil, cover and reduce heat to the low. Simmer 10-15 minutes, or until all of the water is absorbed. When done remove from heat, keep covered, and let sit 5 minutes before fluffing with a fork. Continue with next steps while rice cooks.
  2. Prep bibimbap ingredients:
    • Wipe mushrooms clean with a damp paper towel and coarsely chop.
    • Trim scallions and thinly slice on a diagonal.
    • Cut the bok choy in half lengthwise, rinse thoroughly, lay cut side down on a towel to dry. Slice crosswise into ½-inch pieces, keeping the white parts and green parts separate.
  3. Heat a little oil in a nonstick skillet over med-high heat. Cook ingredients in stages, wiping skillet between stages and adding more oil as necessary.
  • Cook beef about 3-4 minutes, breaking up with a spoon, or until cooked through. Add HALF the bibimbap sauce, stirring to combine and warm. Transfer to a small dish and cover to keep warm.
  • Sauté mushrooms 2-3 minutes, or until browned. Season with salt & pepper Transfer to a small dish, keep warm.
  • Add the white parts of the bok choy, to skillet and sauté 2 minutes. Then add the greens and the other HALF of the bibimbap sauce. Cook another minute, or until greens are just wilted. Transfer to a small dish, keep warm.
  • Reduce heat to medium and add more oil as needed. Add the eggs carefully and cook to desired doneness, about 2-3 minutes for sunny side up. Season with salt & pepper.
  1. Divide rice between serving bowls and top with beef, mushrooms, bok choy, and pickled carrots. Top each bowl with fried eggs. Garnish with scallions.

grilled flank steak & vegetable salad / white beans & manchego / pesto vinaigrette

Contents of your meal kit:

flank steak
portobello mushroom
mixed baby squash
garlic-balsamic glaze
white beans
tomato
pesto vinaigrette base
mixed greens
toasted pine nuts
manchego cheese

Cookware needed: outdoor grill (see notes), salad bowl

Finishing steps:

  1. Using a damp paper towel, wipe mushrooms of any dirt. Use a spoon to gently scrape out the gills inside the mushroom cap.
  2. Coat squash and portobello with garlic-balsamic glaze and a little bit of olive oil, and season with salt & pepper. Rub flank steak with oil, salt & pepper. Set everything aside.
  3. Preheat grill to high heat. Rinse and drain white beans. Slice tomato into wedges.
  4. Pour pesto vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.   Remove HALF of the dressing and reserve before adding the white beans and tomatoes to the salad bowl. Toss gently and set aside.
  5. Place steak on one side of the grill and cook 3-5 minutes per side for medium-rare.   You should see a nice crust on both sides. Transfer to cutting board, tent with foil, and rest up to 10 minutes. Then slice across the grain.
  6. While steak is resting, grill vegetables (use a sheet of foil if you are worried vegetables will fall through the grates). Cook 3-4 minutes per side, or until done to your liking. Transfer to a plate. When cool enough to handle, cut vegetables into bite size pieces.
  7. Toss mixed greens with the beans and tomatoes. Divide between serving plates and top with grilled vegetables, sliced steak, toasted pine nuts, and manchego. Drizzle with reserved pesto vinaigrette to taste.

Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.

garlic-rosemary flank steak / grilled sweet potato salad / lemony arugula

 

garlic-rosemary flank steak / grilled sweet potato salad / lemony arugula

Contents of your meal kit:

flank steak
garlic-rosemary paste
sweet potato
lemon
caramelized onion dressing
oil-cured olives
arugula
pine nuts

Cookware needed: outdoor grill (see note), mixing bowl, salad bowl

Finishing steps:

  1. Preheat grill to med-high. Rub flank steak with garlic-rosemary paste. Set aside.
  2. Prick potatoes a few times with a fork, then microwave 3-4 minutes. (They will continue cooking on the grill.)
  3. When potatoes are cool enough to handle, slice crosswise into 3/4-inch pieces. Coat sweet potatoes slices with oil and season with salt & pepper. Place on one side of preheated grill. Grill 3-5 minutes per side, or until tender.
  4. Meanwhile, on the other side of the grill cook flank steaks 3-5 minutes per side or until desired doneness. While steaks are grilling, place lemon on the grill, cut-side down, until grill marks appear. Transfer steaks to a plate and let rest at least 5 minutes.
  5. Pour caramelized onion dressing into the bottom of your mixing bowl and add drizzle of oil. Whisk or mix with a fork to combine. Cut sweet potatoes into bite-sized pieces. Toss gently with caramelized onion dressing and season with salt & pepper to taste. Using your fingers, push the pits out of the olives, and then slice or roughly chop. Add to sweet potato salad and toss again to combine.
  6. In a salad bowl, drizzle arugula with olive oil and top with a squeeze of grilled lemon. Season to taste with salt & pepper, toss to combine, and sprinkle with pine nuts.
  7. Just before serving, slice steak across the grain. Serve sweet potato salad and lemony arugula on the side.

Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.

summer steak salad & grilled mushroom quesadillas

Contents of your meal kit:

flank steak
strawberries
cucumber
portobello mushroom
scallion
tortillas
mexican melting cheese
balsamic vinaigrette base
spring mix
blueberries
toasted almonds

Cookware needed: outside grill (see note), salad bowl

Finishing steps:

  1. Wash and slice strawberries. Thinly slice cucumber crosswise into rounds. Set both aside.
  2. Preheat grill to med-high heat. While grill is heating, prep steak, mushrooms & scallion:
    • Use a damp paper towel to wipe mushrooms. Remove stem, scrape out the dark gills using a spoon, and rub with olive oil, salt & pepper.
    • Rub scallion with a little olive oil, salt & pepper.
    • Season both sides of steak with salt & pepper and rub with olive oil.
  3. Once grill is hot, grill steak, mushrooms & scallion.
    • Mushrooms should take about 3-5 minutes per side to soften and show grill marks. Scallion will just a few minutes to become tender and lightly charred. Transfer both to a plate or cutting board and roughly chop.
    • Cook steak 3-5 minutes per side for medium-rare. Remove from grill, tent steak with foil, and let rest.
  4. Reduce grill temperature to low, and get ready to assemble quesadillas. Lay tortillas on a large plate or cutting board and top with cheese, chopped scallions & mushrooms. Fold each tortilla over, making a half-moon shape. Carefully transfer to the grill and cook until cheese begins to melt, then flip and grill other side. Transfer back to a plate or cutting board and allow to cool slightly. Cut into wedges before serving.
  5. Pour vinaigrette base into your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Add berries, cucumber, almonds and salad greens. Season with salt & pepper and toss to combine.
  6. Slice steak AGAINST the grain. Divide salad between plates, top with sliced steak and enjoy alongside quesadillas.

Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.

beef kabobs / curried cauliflower & mango salad

beef kabobs / curried cauliflower & mango salad

Contents of your meal kit:

sirloin
skewers
mint
kabob marinade
cauliflower
sliced onion
curried spice blend
mango
cilantro
spinach
lime

Cookware needed: 2 mixing bowls, outdoor grill (see note), medium or large skillet with lid

Finishing steps:

  1. To prevent burning, soak skewers in cold water, at least 15 minutes.
  2. Finely chop mint. Combine with kabob marinade in a mixing bowl.
  3. Thinly slice beef ACROSS the grain and toss with the marinade. Set aside.
  4. Preheat grill to high heat. (see note)
  5. Break cauliflower into bite-sized pieces. Add cauliflower, onion, and just enough water to cover the bottom of the skillet. Cover, turn heat to high and steam about 2-3 minutes. Once the water has mostly evaporated, uncover, add a drizzle of oil, curried spice blend, and season with salt & pepper. Reducing heat as necessary, cook another 1-2 minutes or until vegetables are cooked to your liking. Transfer to a bowl.
  6. Chop mango into bite-sized pieces. Roughly chop cilantro leaves and stems. Add to bowl with cauliflower along with spinach, a squeeze of lime, salt & pepper. Toss to combine.
  7. Once meat has marinated for at least 10 minutes, thread beef onto skewers. When grill is hot, cook for about 3-4 minutes per side or until done to your liking.
  8. Serve kabobs and salad separately or remove meat from skewer and place on top of curried cauliflower & mango.

Notes:

  • If you have extra time, you can marinate the beef for up to 30 minutes.
  • A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill.  Cooking times may vary.
  • If desired, this entire meal could be made on the grill – by cooking onions and cauliflower in a foil packet placed directly on the hot grill.

korean beef tacos in cabbage cups / coconut rice / grilled pineapple

korean beef tacos in cabbage cups / coconut rice / grilled pineapple

Contents of your meal kit:

beef
koren bbq marinade
shredded coconut
butter
jasmine rice
coconut milk
scallion
pineapple
red bell pepper
cabbage cups
secret sauce

Cookware needed: small/medium saucepan, small bowl, outdoor grill/grill pan

Finishing steps:

  1. Combine beef with korean bbq marinade in a mixing bowl or the bag it came in. Set aside.
  2. Measure water for rice (see note). In a dry saucepan over med-high heat, toast shredded coconut, until just golden brown, stirring frequently and watching closely so not to burn. Immediately transfer to a small bowl.
  3. Using the same saucepan, melt butter over high heat. Add rice and toast about 2 minutes, stirring frequently. Next add a pinch of salt, coconut milk and water. Bring to simmer, stir once, cover and reduce heat to low. Simmer 15 minutes, then remove from heat, keep covered and let rest for 5 more minutes. When done, use a fork to fluff the rice, then sprinkle with toasted coconut.   Continue with next steps while rice is cooking.
  4. Heat grill to high heat. Thinly slice scallion, set aside.
  5. Remove beef from marinade and grill about 2-4 minutes per side or until done to your liking. On the other side of the grill, cook pineapple slices and red pepper just until they begin to caramelize and start to show grill marks.
  6. When beef is done, chop into bite size pieces. Slice bell pepper.
  7. Serve anyway you like…here are two suggestions:
    • (Option 1) Fill cabbage cups with beef, scallion and peppers, drizzle with secret sauce, serve rice and pineapple on the side.
    • (Option 2) Chop pineapple into bite size pieces, and set all of the ingredients out on the table for a design-your-own-taco-situation. You can choose to enjoy rice and pineapple on the side, or add it to the cabbage cups.

Note: When recipe calls for water use the following: 2/3 cup for 2 portions, 1 1/3 cups for 4 portions, 2 cups for 6 portions.

beef lomo saltado / oven fries / summer “ceviche” salad

Contents of your meal kit:

flank steak
russet potato
nectarine
cherry tomatoes
edamame
ceviche dressing
roma tomatoes
portobello mushrooms
red onion
peruvian pepper sauce

Cookware needed: baking sheet, mixing bowl, serving bowl, large nonstick skillet

Finishing steps:

  1. Place baking sheet in the oven and preheat oven to 425. Cut potato(es) into steak-fry-sized wedges. Working on the cutting board, toss potato wedges with olive oil, salt & pepper. When the oven is hot, add fries to baking sheet and roast for 20-25 minutes. Halfway through the cooking time, use a spatula to carefully turn the fries. Return to oven until tender on the inside and crisp on the outside. Continue with next steps while the fries are baking.
  2. Prepare summer “ceviche” salad. Thinly slice the nectarine.   Cut cherry tomatoes in half. Place nectarine, cherry tomatoes and edamame in a serving bowl.   Toss with ceviche dressing and salt & pepper to taste. Set aside to marinate.
  3. Cut roma tomatoes into wedges. Thinly slice flank steak across the grain and season with salt & pepper.
  4. Once you have flipped potato wedges, heat a small amount of oil in the largest nonstick skillet you have over medium-high heat.   When skillet is hot, add sliced flank steak and cook 1-2 minutes side or until done to your liking. Transfer to a plate. Add sliced mushrooms and onions to the skillet (along with more oil if necessary) and cook until golden brown, about 4-5 minutes. Add tomato wedges and cooked steak to the skillet. Cook until tomatoes have softened, about 1-2 minutes. Add peruvian pepper sauce, turn off heat and stir to combine.
  5. Divide the oven fries between plates and top with beef lomo saltado. Enjoy summer “ceviche” salad on the side.

Notes: Lomo Saltado and ceviche are traditional Peruvian dishes. Lomo Saltado is typically made with beef and served with french fries.   A real ceviche would include seafood that has been “cooked” by the lime juice in the marinade.

porcini-crusted beef with tomato checca / roasted broccoli / simple salad

porcini-crusted beef with tomato checca / roasted broccoli / simple salad

Contents of your meal kit:

flank steak
roma tomato
garlic
basil
broccoli
porcini dust
red wine vinaigrette base
mixed greens

Cookware needed: mixing bowl, baking sheet, medium or large nonstick skillet, salad bowl

Finishing steps:

  1. Preheat oven to 425.
  2. While oven is preheating, make the checca sauce. Dice tomatoes, finely mince the garlic, tear the basil into pieces, and combine in a mixing bowl with salt & pepper. Set aside.
  3. On a baking sheet, toss broccoli with olive oil, salt & pepper. Roast 10 minutes, then toss and roast another 5-10 minutes. Continue with the next steps while broccoli is roasting.
  4. Heat a nonstick skillet over high heat. Season both sides of beef with salt & pepper and porcini dust. When skillet is hot, add a small amount of oil, then cook steak 3-5 minutes per side for medium-rare. You should see a nice crust on both sides. Transfer to cutting board, tent with foil, and rest up to 10 minutes.
  5. Pour vinaigrette base into the bottom of a salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing remove some before adding the salad greens to the bowl.   Toss gently, and season with salt & pepper to taste.
  6. Serve porcini-crusted beef topped with a big spoonful of checca sauce. Enjoy the roasted broccoli and salad on the side.

 

 

skillet beef & eggplant parmesan / roasted broccoli with walnuts

Contents of your meal kit:

ground beef
eggplant
broccoli
ragu base
crushed tomatoes
chili flakes
walnuts
mozzarella
pecorino

Cookware needed: 2 baking sheets, 1 medium or large oven-safe nonstick skillet (see note), mixing bowl

Finishing steps:

  1. Preheat oven to 425. Slice eggplant crosswise into 1/3-inch slices. Arrange in a single layer on a baking sheet lined with parchment paper or foil, and season with salt & pepper. On a second baking sheet, toss broccoli with olive oil, salt & pepper. Place both baking sheets in the oven and set a timer for 10 minutes.
  2. Meanwhile, heat a small amount of oil in an oven-safe nonstick skillet over med-high heat. When oil is hot add ground beef, ragu base, and season with salt & pepper and cook, stirring occasionally, about 5 minutes or until beef is cooked through. Add tomatoes and a pinch of chili flakes. Reduce heat, and simmer 3-5 minutes. Season to taste, and transfer to a bowl.
  3. After the broccoli and eggplant have been in the oven for 10 minutes, check and see if they are close to done. If eggplant is tender, remove from oven. Continue cooking broccoli until it starts to get crispy around the edges, then sprinkle chopped walnuts directly over the broccoli and bake an additional 2 minutes or until nuts are toasted.
  4. Layer half of the eggplant slices into the bottom of the skillet you just used. Top with half of the meat sauce, and half of the mozzarella and pecorino cheeses. Repeat layers, finishing with the pecorino cheese.
  5. Slide the skillet into the oven and bake 5 minutes or until cheese is melted.

Notes: Most skillets are oven-safe for a short period of time, if you aren’t sure about yours, you can always use a baking dish when you get to step 5.

seared flank steak / smashed potatoes with scallion & mint / arugula salad

seared flank steak / smashed potatoes with scallion & mint / arugula salad

Contents of your meal kit:

flank steak
yukon gold potatoes
mint
scallion
crème fraiche
simple vinaigrette
arugula

Cookware needed: small to medium saucepan with lid, medium or large skillet, salad bowl

Finishing steps:

  1. Cut potatoes into bite-sized chunks and place in a saucepan. Cover with water and lid, and bring to a boil over high heat. Once boiling, cook for 7-10 minutes, or until fork tender, reducing heat as necessary. Continue with other steps while potatoes are cooking.
  2. Remove mint leaves from the stem and roughly chop. Thinly slice scallion. Set both aside.
  3. Heat a skillet over high heat (see note). Season both sides of steak with salt & pepper and rub with olive oil. When skillet is hot, add steak and cook 3-5 minutes per side for medium-rare.   You should see a nice crust on both sides. Transfer to cutting board, tent with foil, and rest up to 10 minutes. Then slice “across the grain.”
  4. When potatoes have finished cooking, drain and return to saucepan. Cool slightly, then add scallions, mint, and crème fraiche. Smash with a potato masher or the back of a fork. Season with salt & pepper to taste, and add a drizzle of olive oil if the potatoes seem dry to you. Cover to keep warm.
  5. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
  6. Divide steak between plates, and enjoy potatoes and salad on the side.

Note: An outdoor grill can also be used to cook your steak. Preheat outdoor grill to high heat. When grill is hot, cook steak 3-4 minutes, then flip and cook the other side 2-4 minutes for medium-rare or longer to desired doneness. (Cooking times may vary depending on grill temperatures)