Lime Churrasco Tacos

Ingredients

juice of 8 limes
sea salt
churrasco steak, butterflied and lightly piereced with a paring knife
warm corn tortillas
corn, tomato, avocado, mango, sour cream, lime juice, hot sauce, cilantro, salt, fresh cracked black pepper for taco toppings

Prepare

1. Place churrasco on cutting board and butterfly so you get two flanks with an even thickness.
2. Pierce lightly all over both pieces with a paring knife. This will allow the meat to absorb extra lime juice while marinating.
3. Place both pieces into a gallon sized Ziploc bag along with 1 tbsp. coarse sea salt and lime juice. Shake vigorously and let marinate for twelve or more hours in the refrigerator.
4. Preheat grill, remove steaks from marinade/bag, and grill for about 4 minutes per side on high heat over direct flames or until medium.
5. Remove steaks from grill, place onto plate, and cut diagonally into small pieces.
6. Place on a warm corn tortilla and top with desired toppings and devour responsibly!

Lime Churasco Tacos

2015-09-10 05:38:52

Serves 10

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Prep Time

12 hr 10 min

Cook Time

10 min

Total Time

12 hr 20 min

Prep Time

12 hr 10 min

Cook Time

10 min

Total Time

12 hr 20 min

Ingredients

1. juice of 8 limes
2. sea salt
3. churrasco steak, butterflied and lightly piereced with a paring knife
4. warm corn tortillas
5. corn, tomato, avocado, mango, sour cream, lime juice, hot sauce, cilantro, salt, fresh cracked black pepper for taco toppings

Instructions

1. Place churrasco on cutting board and butterfly so you get two flanks with an even thickness.
2. Pierce lightly all over both pieces with a paring knife. This will allow the meat to absorb extra lime juice while marinating.
3. Place both pieces into a gallon sized Ziploc bag along with 1 tbsp. coarse sea salt and lime juice. Shake vigorously and let marinate for twelve or more hours in the refrigerator.
4. Preheat grill, remove steaks from marinade/bag, and grill for about 4 minutes per side on high heat over direct flames or until medium.
5. Remove steaks from grill, place onto plate, and cut diagonally into small pieces.
6. Place on a warm corn tortilla and top with desired toppings and devour responsibly!

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post LIME CHURASCO TACOS appeared first on Florida Girl Cooks.

Roast Flank Steak Roll with Porcini and Herbed Butter

Ingredients

Stuffing

8 ounces porcini mushrooms, cleaned, stems trimmed and broken into rough pieces
1/2 tablespoon unsalted butter
1 1/2 teaspoons olive oil
1 medium onion , halved and sliced 1/4 inch thick
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1/2 cup sweet Marsala wine
1 beef flank steak , 2 to 3 pounds, trimmed of fat and silver skin
Kosher salt and ground black pepper
1/2 cup lightly packed baby spinach
3 tablespoons olive oil

Herb Butter

4 tablespoons unsalted butter , softened
1 tablespoon chopped fresh parsley leaves
3/4 teaspoon chopped fresh thyme leaves
1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
1 tablespoon whole grain mustard
1/8 teaspoon table salt
1/8 teaspoon ground black pepper

Prepare

FOR THE STUFFING

1. Process mushrooms in food processor until coarsely chopped, about six 1-second pulses.
2. Heat butter and oil in 12-inch nonstick skillet over medium-high heat until foaming subsides.
3. Add onion, table salt, and pepper; cook, stirring occasionally, until onion begins to soften, about 5 minutes.
4. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated, 5 to 7 minutes.
5. Reduce heat to medium and continue to cook, stirring frequently, until vegetables are deeply browned and sticky, about 10 minutes.
6. Stir in garlic and cook until fragrant, 30 seconds.
7. Slowly stir in Madeira and cook, scraping bottom of skillet to loosen any browned bits, until liquid has evaporated, 2 to 3 minutes.
8. Transfer onion-mushroom mixture to plate and cool to room temperature.

FOR THE ROAST

1. Butterfly roast making sure to leave both sides with even thickness.
2. Season cut side of roast liberally with kosher salt and pepper.
3. Spread cooled stuffing mixture over interior of roast, leaving 1/2-inch border on all sides; lay spinach on top of stuffing.
4. Roll flank lengthwise and tie.
5. In a small bowl, stir together 1 tablespoon olive oil, 1 1/2 teaspoons kosher salt, and 1 1/2 teaspoons pepper.
6. Rub roast with oil mixture and let stand at room temperature for 1 hour.
7. Adjust oven rack to middle position and heat oven to 450 degrees.
8. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking.
9. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total.
10. Transfer beef to wire rack set in rimmed baking sheet and place in oven.
11. Roast until instant-read thermometer inserted into thickest part of roast registers 120 degrees for rare, 16 to 18 minutes, or 125 degrees for medium-rare, 20 to 22 minutes.

FOR THE BUTTER

1. While meat roasts, combine butter ingredients in small bowl.
2. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast.
3. Loosely tent roast with foil; let rest for 15 minutes.
4. Cut roast between pieces of twine into thick slices.
5. Remove twine and serve with remaining butter passed separately.

Roast Flank Steal Roll with Porcini and Herbed Butter

2015-09-08 19:05:31

Serves 4

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Prep Time

15 min

Cook Time

1 hr 5 min

Total Time

1 hr 20 min

Prep Time

15 min

Cook Time

1 hr 5 min

Total Time

1 hr 20 min

Ingredients

1. Stuffing
2. 8 ounces porcini mushrooms, cleaned, stems trimmed and broken into rough pieces
3. 1/2 tablespoon unsalted butter
4. 1 1/2 teaspoons olive oil
5. 1 medium onion , halved and sliced 1/4 inch thick
6. 1/4 teaspoon table salt
7. 1/8 teaspoon ground black pepper
8. 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
9. 1/2 cup sweet Marsala wine
10. 1 beef flank steak , 2 to 3 pounds, trimmed of fat and silver skin
11. Kosher salt and ground black pepper
12. 1/2 cup lightly packed baby spinach
13. 3 tablespoons olive oil
14. Herb Butter
15. 4 tablespoons unsalted butter , softened
16. 1 tablespoon chopped fresh parsley leaves
17. 3/4 teaspoon chopped fresh thyme leaves
18. 1 medium clove garlic , minced or pressed through garlic press (about 1 teaspoon)
19. 1 tablespoon whole grain mustard
20. 1/8 teaspoon table salt
21. 1/8 teaspoon ground black pepper

Instructions

1. FOR THE STUFFING
2. 1. Process mushrooms in food processor until coarsely chopped, about six 1-second pulses.
3. 2. Heat butter and oil in 12-inch nonstick skillet over medium-high heat until foaming subsides.
4. 3. Add onion, table salt, and pepper; cook, stirring occasionally, until onion begins to soften, about 5 minutes.
5. 4. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated, 5 to 7 minutes.
6. 5. Reduce heat to medium and continue to cook, stirring frequently, until vegetables are deeply browned and sticky, about 10 minutes.
7. 6. Stir in garlic and cook until fragrant, 30 seconds.
8. 7. Slowly stir in Madeira and cook, scraping bottom of skillet to loosen any browned bits, until liquid has evaporated, 2 to 3 minutes.
9. 8. Transfer onion-mushroom mixture to plate and cool to room temperature.
10. FOR THE ROAST
11. 1. Butterfly roast making sure to leave both sides with even thickness.
12. 2. Season cut side of roast liberally with kosher salt and pepper.
13. 3. Spread cooled stuffing mixture over interior of roast, leaving 1/2-inch border on all sides; lay spinach on top of stuffing.
14. 4. Roll flank lengthwise and tie.
15. 5. In a small bowl, stir together 1 tablespoon olive oil, 1 1/2 teaspoons kosher salt, and 1 1/2 teaspoons pepper.
16. 6. Rub roast with oil mixture and let stand at room temperature for 1 hour.
17. 7. Adjust oven rack to middle position and heat oven to 450 degrees.
18. 8. Heat remaining 2 tablespoons olive oil in 12-inch skillet over medium-high heat until smoking.
19. 9. Add beef to pan and cook until well browned on all sides, 8 to 10 minutes total.
20. 10. Transfer beef to wire rack set in rimmed baking sheet and place in oven.
21. 11. Roast until instant-read thermometer inserted into thickest part of roast registers 120 degrees for rare, 16 to 18 minutes, or 125 degrees for medium-rare, 20 to 22 minutes.
22. FOR THE BUTTER
23. 1. While meat roasts, combine butter ingredients in small bowl.
24. 2. Transfer tenderloin to cutting board; spread half of butter evenly over top of roast.
25. 3. Loosely tent roast with foil; let rest for 15 minutes.
26. 4. Cut roast between pieces of twine into thick slices.
27. 5. Remove twine and serve with remaining butter passed separately.

Notes

1. You'll need cooking twine to wrap the steak roll.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post ROAST FLANK STEAK ROLL WITH PORCINI AND HERBED BUTTER appeared first on Florida Girl Cooks.

Sirloin Steaks Marinated with Worcestershire Dijon

Ingredients

1/4 cup freshly squeezed lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon sugar
3 chopped garlic cloves
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds sirloin steak

Prepare

1. In a shallow dish, whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper.

2. Pierce steak all over with a fork; toss in marinade.

3. Marinate 30 minutes, turning once.

4. In a cast-iron skillet, heat remaining tablespoon olive oil over high until smoking.

5. Remove steak from marinade; cook until browned, 4 to 5 minutes per side for medium-rare.

6. Rest, covered, 5 minutes.

7. In a saucepan, bring marinade to a boil; strain into serving dish. Serves 4.

Sirloin Steaks Marinated with Worcestershire Dijon

2015-10-14 09:50:04

Serves 4

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Prep Time

2 hr 10 min

Cook Time

14 min

Total Time

2 hr 24 min

Prep Time

2 hr 10 min

Cook Time

14 min

Total Time

2 hr 24 min

Ingredients

1. 1/4 cup freshly squeezed lemon juice
2. 2 tablespoons Worcestershire sauce
3. 2 tablespoons Dijon mustard
4. 2 tablespoons olive oil
5. 1 tablespoon sugar
6. 3 chopped garlic cloves
7. 1/2 teaspoon salt
8. 1/4 teaspoon pepper
9. 1 1/2 pounds sirloin steak

Instructions

1. In a shallow dish, whisk lemon juice, Worcestershire, mustard, 1 tablespoon olive oil, sugar, garlic, salt, and pepper.
2. Pierce steak all over with a fork; toss in marinade.
3. Marinate 30 minutes, turning once.
4. In a cast-iron skillet, heat remaining tablespoon olive oil over high until smoking.
5. Remove steak from marinade; cook until browned, 4 to 5 minutes per side for medium-rare.
6. Rest, covered, 5 minutes.
7. In a saucepan, bring marinade to a boil; strain into serving dish.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post SIRLOIN STEAKS MARINATED WITH WORCESTERSHIRE AND DIJON appeared first on Florida Girl Cooks.

There are so many quick and easy recipes in this book that are perfect for those days when you come home tired from work and are in need of some quick-to-fix comfort food. One of my signature dishes that everyone requests is actually from this book…Super Sloppy Joes. I’ve had Sloppy Joes before and after trying this recipe and I tell you none come close to Rachael’s.

So after a long day, for that football game you’re heading to, or for a family get together…this is sure to please anyone and everyone even if they say they’re not big fans of Sloppy Joes.

Also, if Rachael Ray’s recipes entice you then so will her many kitchen products. I happen to own her 5 and 7 inch santoku knives by Furi and besides having a comfortable rubber grip for safe and quick chopping, they slice like a dream! I also have her Froggi mezzaluna for chopping up smaller veggies and such.

Super Sloppy Joes

Ingredients

1 tbsp evoo
1 1/4 pounds of lean ground beef
1/4 cup brown sugar
2 1/2 tsp of Montreal Steak Seasoning
1 medium red onion
1 small red bell pepper
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 cups tomato sauce
2 tbsp tomato paste
4 sesame seed burger buns
butter of choice
sliced pickles

Prepare
1. Allow ground beef to thaw.
2. Heat a large stainless steel skillet on medium high.
3. Add evoo followed by the ground beef to the skillet, making sure to spread it around to break it up.
4. Combine brown sugar and steak seasoning.
5. Add onion and red pepper.
6. Reduce to medium heat and cook for 5 minutes.
7. Add red wine vinegar, stirring breifly to reduce.
8. Add Worcestershire, tomato sauce, and tomato paste while stirring to combine.
9. Reduce to a simmer on low and cook 5 minutes longer.
10. Toast the buns until just golden in color.
11. Butter the insides of the buns and scoop up some YUM-O Super Sloppy Joe onto them.
12. Serve with sliced pickels and/or tomatoes if desired.

Super Sloppy Joes

2015-08-29 17:08:21

Serves 6

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Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Ingredients

1. 1 tbsp evoo
2. 1 1/4 pounds of lean ground beef
3. 1/4 cup brown sugar
4. 2 1/2 tsp of Montreal Steak Seasoning
5. 1 medium red onion
6. 1 small red bell pepper
7. 1 tbsp red wine vinegar
8. 1 tbsp Worcestershire sauce
9. 2 cups tomato sauce
10. 2 tbsp tomato paste
11. 4 sesame seed burger buns
12. butter of choice
13. sliced pickles

Instructions

1. Allow ground beef to thaw.
2. Heat a large stainless steel skillet on medium high.
3. Add evoo followed by the ground beef to the skillet, making sure to spread it around to break it up.
4. Combine brown sugar and steak seasoning.
5. Add onion and red pepper.
6. Reduce to medium heat and cook for 5 minutes.
7. Add red wine vinegar, stirring breifly to reduce.
8. Add Worcestershire, tomato sauce, and tomato paste while stirring to combine.
9. Reduce to a simmer on low and cook 5 minutes longer.
10. Toast the buns until just golden in color.
11. Butter the insides of the buns and scoop up some YUM-O Super Sloppy Joe onto them.
12. Serve with sliced pickels and/or tomatoes if desired.

By Rachael Ray

Adapted from 30 Minute Meals

Adapted from 30 Minute Meals

Florida Girl Cooks http://floridagirlcooks.com/

The post SUPER SLOPPY JOES appeared first on Florida Girl Cooks.