Flank Steak

Marinate In The Morning

June 13, 2017

It’s so easy, but takes a tad bit of planning. Just pop meat in a heavy-duty resealable bag with your favorite marinade in the morning, refrigerate, and later in the day all you have to do is throw flavorful meat on the grill. You’ll be so impressed with yourself that you’ll feel like giving yourself a gold star! Make sure to place the bag in a bowl in the fridge to be safe. Sometimes, when I’m particularly crunched for time, I use classic Italian dressing as my go-to marinade.

Five Things To Marinate In Classic Italian Dressing
Flank Steak
Chicken Breasts
Butterflied Leg Of Lamb
Boneless Beef Short Ribs
Most Anything On A Skewer

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Grilled Steak 3 Ways

September 11, 2013

Steak 2

Grilled Steak 3 Ways

Honestly, you don’t need a barbeque to make grilled steaks.  Just go out and get yourself a grill pan and you will be wonder what took you so long in getting one.  If you do want to throw your steaks on the barbeque then I certainly hope that you’re using a charcoal grill!

Classic

Rib Eye, Filet Mignon, Porterhouse, T-Bone or Strip Steaks

Olive Oil

Kosher Salt

Freshly Ground Pepper

Buy 1 steak per person.  Bring steaks to room temperature.  Preheat your grill or grill pan to a medium-high heat.  Brush with olive oil, sprinkle with kosher salt, and pepper.  Grill, turning 3 times (for crosshatch grill marks), until target temperature is reached – anywhere from about 5 to 15 minutes, depending on thickness.  Remove from heat and allow to rest off heat for 10 to 15 minutes before serving. 

Black Pepper Crusted

Rib Eye, Filet Mignon, Porterhouse, T-Bone or Strip Steaks

Olive Oil

Coarse Ground Black Peppercorns

Buy 1 steak per person. You will need about 2 tablespoons coarse ground black peppercorns per steak.  Preheat your grill or grill pan to a medium-high heat. Brush steaks with olive oil and coat with peppercorns. Grill, turning 2 times (for crosshatch grill marks), until target temperature is reached –anywhere from about 5 to 15 minutes, depending on thickness.  Remove from heat and allow to rest off heat for 10 to 15 minutes before serving. 

Carne Asada Tacos

2 Pounds Flank or Skirt Steak

Marinade:

5 Cloves Minced Garlic

1 Diced Jalapeno Pepper

2 Teaspoons Cumin

1/2 Cup Chopped Cilantro

Juice of 2 Limes

1/3 Cup Canola Oil

1 Teaspoon Kosher Salt

Place the steaks in large ziplock bag.  Pour in the marinade.  Place in the fridge for 2 to 12 hours.  Preheat grill or grill pan.  Grill over a medium-high heat, 3 to 5 minutes per side to target temperature.  Medium-rare is suggested.  Remove from the heat and let rest 10 to 15 minutes.  Slice thinly across the grain, serve with tortillas, salsa, and avocado.

 

Beef

September 9, 2013

Basic Cuts of Meat

Beef

Just what is dry-aged beef?  Dry-aged beef has been stored for 14 to 21 days in a humidity and temperature-controlled environment.  Dry aging allows moisture to evaporate and enzymes to break down some of the meat’s fibers.  Dry aging intensifies the flavor and creates a tender texture that some describe as buttery or velvety.  Only the most valued cuts are used to produce this special product.  Dry-aged steaks may cook a little faster than the same non-dry aged-cut but the target doneness temperatures are the same. 

Ground meat requires special handling.  Whether it is beef, poultry, pork, lamb or veal, ground meat carries the greatest potential risk of food-bourne illness.  It should be thoroughly cooked before eating because the grinding process introduces potentially harmful bacteria throughout the meat.  The USDA recommends cooking ground meats to a internal temperature of at least 165° F for poultry and 160° F for meat. 

One reason that beef raised without artificially stimulating growth hormones costs more is because it takes longer to raise.  It takes approximately 20 to 24 months vs. about 16 months, which incurs more feed expense.  You should look for grass-fed beef that has been raised on a vegetarian diet (not corn), not confined, pastured raised and no antibiotics or hormones added ever. 

The best value beef cuts are: Ground Beef, Skirt Steak, Chuck Roast, Chuck Steak, Top Sirloin, Cube Steak, and Stew Meat. 

Cooking Time Estimate For Roasting: Depending on the cut, should be about 20 minutes per pound at 350° F for medium. 

Best Cooking Methods For Steak:

Rib Steak (Rib) Grill & Pan-Fry

Filet Mignon (Loin) Broil, Grill, Pan-Fry, Sauté

Porterhouse (Loin) Broil, Grill, Pan-Fry

T-Bone (Loin) Broil, Grill, Pan-Fry, Sauté

Strip Steak (Loin) Broil, Grill, Pan-Fry, Sauté

Top Sirloin (Loin) Braise, Broil, Roast, Pan-Fry

Hanger (Flank) Braise, Broil, Grill, Pan-Fry

Flank (Flank) Braise, Grill

Skirt (Flank) Braise, Grill

Chuck Eye Steak (Chuck) Braise, Broil, Grill, Sauté, Stew

Flat Iron Steak (Chuck) Broil, Grill, Pan-Fry, Sauté

Bottom Round Steak (Round) Braise

Eye Round Steak (Round) Braise, Sauté

Beef Round Cube Steak (Round) Braise, Grill, Sauté

Top Round Steak (Round) Braise, Broil

London Broil (Varies) Braise, Broil, Grill, Roast

Best Cooking Methods For Beef Roasts & Smaller Cuts:

Rib Roast Bone-In (Rib) Roast

Rib Eye Roast (Rib) Grill, Roast

Tenderloin (Loin) Broil, Grill, Roast

Top Sirloin Roast (Loin) Roast

Tri-Tip Roast (Loin) Broil, Grill, Roast

Fresh Brisket (Plate) Braise, Stew

Flat Cut Corned Brisket (Plate) Braise

Shoulder Roast (Chuck) Braise, Stew

Chuck Roast (Chuck) Braise, Stew

Bottom Round Roast (Round) Braise, Roast, Stew

Eye Round Roast (Round) Braise, Roast, Stew

Sirloin Tip Roast (Round) Broil, Grill, Pan-Fry, Sauté

Short Ribs (Flank) Braise, Stew

Beef Kabobs (Variety) Broil, Grill, Sauté

Extra Lean Round Cubes (Round) Grill, Stew

Shank Bone-In (Round) Braise, Stew

Beef Liver Slices (Variety) Sauté

Target Temperatures:

The USDA recommends cooking all whole muscle cuts of beef to at least these internal temperatures to ensure that potentially harmful bacteria are destroyed.  Some people may choose to cook their meat to lower temperatures, depending on preference.  Ground beef should be cooked to 160° F.

Desired Doneness: Medium               Target Temp: 145° F     

Texture: Warm/Firm                         Center Color: Light Pink

Desired Doneness: Medium Well        Target Temp: 155° F

Texture: Very Warm/Firm                 Center Color: Gray, Tinged With Pink

Desired Doneness: Well Done            Target Temp: 165° F

Texture: Hot/Dense/Hard                   Center Color: Grayish Tan

Residual Heat: Residual heat continues to cook meat after you’ve taken it off the grill or out of the oven or pan.  It’s important to factor this rise in temperature into your timing and remove the meat from the heat before hitting the target temperatures above – an average of 5° for steaks up to 15° for large roasts.

Steak

Pasta Salad Ideas

June 25, 2013

VegetablesPasta Salad Ideas

Here are some super easy, but versatile Pasta Salad Ideas from Tiny New York Kitchen.  All you need to do is add 3 cups of cooked & chilled pasta (of your choice) and 1 tablespoon of extra virgin olive oil to one of these inspiring combinations.  Try them all throughout the summer for a whole treasure trove of side salads.  If you want to make any of these a main dish then add 1 pound of protein such as grilled chicken breasts, grilled flank steak, grilled shrimp, grilled tuna (or canned tuna) or tofu.  All recipes below serve 4.

For the Pasta: Cook 3 Cups of Pasta, Toss With 1 Tablespoon Extra Virgin Olive Oil & Then Chill Until Ready To Use.  Add the Pasta to One of the Salad Combinations Below.

Nutty Beans & Greens

1 Cup Trimmed & Steamed Haricot Verts

1 Cup Baby Arugula

3 Tablespoons Toasted & Chopped Walnuts

1 Ounce Shaved Parmigiano-Reggiano Cheese

 

Snow Peas & Carrots

1/2 Cup Grated Carrot

1 Tablespoon Soy Sauce

1/2 Cup Thinly Sliced Snow Peas

1/2 Cup Shredded Red Cabbage

1/4 Cup Dry Roasted Peanuts

 

Cheesy Chickpea & Pesto

1/2 Cup Cooked Chickpeas

1 1/2 Ounces Crumbled Feta Cheese

1 Cup Halved Grape Tomatoes

1 Tablespoon Prepared Pesto

 

Mediterranean Medley

1/3 Cup Chopped Fresh Basil

1/2 Cup Thinly Sliced Cucumber

1 Cup Halved Cherry Tomatoes

1 1/2 Ounces Crumbled Feta Cheese

1 1/2 Ounces Sliced Kalamata Olives

 

Peppery & Nutty

1 Cup Arugula

2/3 Cup Thinly Sliced Radishes

3 Tablespoons Toasted & Chopped Walnuts

2 Ounces Crumbled Goat Cheese

 

Melon, Mint & Parm

1/2 Cup Fresh Cubed Cantaloupe

2 Tablespoons Fresh Mint Leaves

2 Ounces Thinly Sliced Prosciutto

1 1/2 Ounces Shaved Parmigiano-Reggiano Cheese

Freshly Ground Pepper

 

Cherry Almond Crunch

3/4 Cup Pitted Halved Fresh Cherries

1/4 Cup Toasted & Thinly Sliced Almonds

2 Tablespoons Chopped Fresh Basil

1 1/2 Ounces Crumbled Goat Cheese

 

Picnic Superstar

1/3 Cup Sliced Avocado

1/4 Cup Red Bell Pepper Strips

1/4 Cup Fresh Corn Kernels

2 Cooked Crumbled Center Cut Bacon Slices

2 Ounces Quartered Fresh Baby Mozzarella Balls

 

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