Looking for a quick and easy steak recipe? This skirt steak with Chimichurri sauce is just the ticket. It’s full flavored and is a wonderful contrast against the beef. While the traditional Chimichurri recipe doesn’t include cheese, I decided to take a slightly different path and add some Pecorino. I hope you enjoy this as much as we did!
So yes, it’s been quite some time since I’ve posted. Life in general along with my hectic professional life has prohibited me from doing one of the things I love most – blogging about food. So I’m back and can’t think of a better way to begin again than with a great recipe for Roast Beef. I was at the market yesterday and saw this beautiful piece of top round and thought it would make an amazing dinner. I must say the roast turned out better than I even expected so of course I’m sharing with you. So please enjoy and if you happen to have any leftovers, it will make delicious sandwiches during the week.
With cooler temperatures right around the corner I’ve been thinking a lot about how to enhance the typical winter fare. I know it’s the food nerd in me. I simply can’t help myself! I thought about chili and how I could take it to the next level. Then it came to me- rather than adding the traditional ground beef I would swap it out for a slowly braised chuck roast. I immediately had visions in my head of the meat becoming fork tender after several hours of braising and how delicious that would be in the chili. I have to say the extra time spent braising was truly worth the wait! The beefiness of the roast added tremendous flavor to the chili and as you might imagine one bowl just wasn’t enough! Give this one a try; you’ll be glad you did!
Last week I bought some short ribs and began perusing my cookbooks for ideas. I came across a recipe in the “Williams & Sonoma – Meats and Poultry” cookbook that looked like it might work. Although there were some things I changed up a bit just to suit my own tastes. First their recipe called for white sugar as the initial rub. I really wanted something slightly more intense, so I opted for dark brown sugar. Their recipe also called for ¼ cup sesame oil. I reduced that to 2 tsp because I find sesame oil to be exceptionally strong, and if used in excess, tends to overpower all the other flavors. Last I added some lime to add some extra zing. The result was fantastic and a definite keeper of a recipe! Enjoy!
Yesterday was a gorgeous day that would not have been complete without putting something on the grill and enjoying dinner on the patio. I had bought a sirloin over the weekend and decided to make my own burgers. If you’ve never made your own hamburgers it’s really quite simple and does not require the purchase of a meat grinder. More importantly the burgers have this great beefy flavor and are incredibly juicy. I chose to make Bacon Blue Cheese burgers because Craig really loves them, but obviously you can top them with whatever you choose. So if you have a few extra minutes give this simple recipe a try; you’ll be glad you did…