Beef Archives • Family Around the Table

Red Wine Marinated Flank Steak

September 1, 2018 by 1particularhrbr 5 Comments

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I received two complimentary bottles of Geyser Peak wines, from the winery, to compare in a post. The opinions are completely mine.

I love flank steak. I’d have to say it’s one of my favorite cuts of beef. When I approached Geyser Peak Winery about comparing two of their wines I knew I wanted to pair them with my red wine marinated flank steak. This is a marinade I’ve been making most of my married life, almost 25 years. So when I received the wines and read about them, I knew this dish would be perfect.

Flank steak is a cut of beef common in Columbia but it’s easily found in the United States too. On it’s own, it can be tough but if you marinate it, in something that includes an acid like wine, the meat will become tender, juicy and delicious.

Good to know:

There are a few things to know and remember about flank steak.

Before marinating score the meat in a diamond pattern on one side. Be careful not to slice completely through the beef.
Marinate in a 9 x 13 glass baking dish. Acid (from the wine) and metal don’t work well together so make sure it’s glass. If it’s a smaller size, a ziplock bag will work.
When cutting the beef slice against the grain. It will be far more tender. Trust me on this one.

Now for the wines. If you’re not familiar with Geyser Peak wines, you should be. They have been a fixture in Sonoma County, California making wines for 130 years. They were California’s 29th bonded winery and they are perched on a hill across from Geyser Peak mountain. The geothermal activity of the area makes the region well suited to wine grape cultivation. Geyser Peak wines are crafted from small lots of grapes that are fermented separately and then blended to create balance and character. While I enjoyed both of these wines my preference was the 2014 Walking Tree Cabernet Sauvignon. Maybe because it has a small percentage of Syrah, which is a varietal I love. This is not the first time I’ve worked with Geyser Peak. I had the opportunity to create Rosemary Roasted Cornish Hens to pair with their 2016 Russian River Sauvignon Blanc.

There are a few other subtle differences between these wines.

While both have a 100% malolactic secondary fermentation in barrels for 21 months, the 2014 Alexander Valley Cabernet Sauvignon first fermentation happens in stainless steel.
The Alexander Valley Walking Tree Cabernet Sauvignon has a traditional fermentation and then the 100% malolactic secondary fermentation in small French oak barrels.
The Walking Tree has aromas of cassis, mint and chocolate with a bit of spicy oak. The Alexander Valley Cabernet Sauvignon has more fruit aromas like boysenberry and cherry.
The 2014 Alexander Valley Cabernet Sauvignon is 100% Cabernet Sauvignon grapes while the 2014 Walking Tree Cabernet Sauvignon is 92% Cabernet Sauvignon, 8% Syrah.

Both wines paired nicely with this flank steak. I would confidently serve either with it. I did use the 2014 Alexander Valley Cabernet Sauvignon for the marinade. Remember, when you use a wine to cook, use one that you would drink and enjoy. No sense in using a wine you don’t like because the flavor of the dish will not be as good.

Yum

Red Wine Marinated Flank Steak

Yield: 4 servings

Red Wine Marinated Flank Steak

Ingredients

3/4 cup Geyser Peak Alexander Valley Cabernet Sauvignon
1/2 cup canola oil
1 envelope dried onion soup mix
2 cloves garlic minced
1 1/2 to 2 pound flank steak

Instructions

Score flank steak into a cross hatch pattern forming diamonds. Set aside.
In a glass baking dish, or other non-reactive dish, blend Geyser Peak Alexander Valley Cabernet Sauvignon, canola oil, onion soup mix and minced garlic. Stir until soup mix is dissolved.
Add flank steak to marinade and refrigerate 2 - 3 hours.
Remove steak from marinate and grill to desired temperature. Discard marinade.
When serving, slice steak against the grain.

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French Onion Burger

May 20, 2018 by 1particularhrbr 1 Comment

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Raise your hand if you knew the month of May is National Burger Month. To be honest, I knew but for me, really, every month is burger month. Living in Florida we grill out year round and my family LOVES a good burger. My husband had finally mastered grilling the perfect patty. However, truth be told, our burgers have been very boring or run of the mill, so to speak. Nothing fancy. So when I saw Girl Carnivore hosting a burger month event I took it as an opportunity to up my burger game. So, I present French Onion Burger.

The French Onion burger may not be as over the top as some of the other burgers featured during the burger month event, but it’s easily made and has lots of flavor. My favorite soup is French onion and I love sautéed onions on a burger so it isn’t a long stretch to bring those flavors into a burger. Am I glad I did. This burger was delicious.

So, lets talk a bit about the burger. Use whatever mix you like. We like a bit of fat so I usually buy 80/20 ground beef. The bun is just as important as the burger and toppings. My two favorite types of burger buns are brioche or a French hamburger roll that Publix carries. The latter is what is pictured here. As far as dressing the burger, that’s a personal preference. I’m a cheese, lettuce, onions, mayo and ketchup, or Kemayo as my son and I call it, person. How do you like your burger?

Yum

French Onion Burger

Yield: 4 burgers

French Onion Burger

Ingredients

For the burger:
1 1/3 pound ground beef
3 tablespoons beer
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons pepper
2 teaspoons salt
4 hamburger buns
4 slices Swiss cheese
For the Onions:
2 tablespoons butter
2 onions, peeled and thinly sliced
1/2 cup beef broth
1/4 cup beer
3 teaspoons brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Make the burgers:
In a mixing bowl combine the ground beef, beer, garlic powder, onion powder, pepper and salt. Mix well without over working the meat and form into 4 burger patties. Gently make an impression in the center of each patty. This will help keep them from shrinking. Grill to desired doneness.
Before removing from the grill top each burger with onions and a slice of Swiss cheese. Allow cheese to melt before removing from the grill. Place on burger buns and dress as desired.
Make the onions:
Melt butter in a skillet over medium heat. Add onions and cook about 10 minutes until softened, stirring occasionally. Add broth, beer, brown sugar and seasonings, stirring occasionally. Cook 10 - 15 minutes until onions are caramelized and liquid is reduced. Set aside.

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Wine Braised Short Ribs

February 25, 2018 by 1particularhrbr 9 Comments

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I received a selection of Balletto Vineyard wines to create this short ribs recipe. All opinions are honest and my own.

For whatever reason, it took me a long time to try short ribs. I would see delicious recipes with gorgeous photos that were mouth-watering but I was afraid to make them myself. There is just something about short ribs that are intimidating to me. For some time now, I’ve been watching food shows and reading recipes about short ribs. I felt it was FINALLY time to work on a recipe, especially since I had a great bottle of Balletto Vineyards Pinot Noir AND short ribs were on sale at my supermarket. I set out to make wine braised short ribs using some of my family’s favorite ingredients.

You may remember my recent post supporting #SonomaStrong for rosemary roasted Cornish hens. Well, Balletto Vineyards is also a Sonoma winery located in the heart of the Russian River Valley. While I received two varietals, Chardonnay and Pinot Noir, the Pinot Noir was the perfect pairing for this dish. The Balletto Vineyards 2015 Russian River Valley Pinot Noir has notes of cherry and a bit of earthiness. While I tasted these notes, as they were described in the winery’s website, I also got notes of pepper. This wine is easily drinkable, although a bit complex, with 14% alcohol, which is common for a Pinot Noir.

A few notes about the recipe. Don’t skip searing the ribs. Searing brings more flavor plus it leaves those brown bits of goodness on the pan which you deglaze with the wine. Taste the broth before you pot the Dutch oven in the oven. Make sure the seasonings are to your tastes. My family loves mashed potatoes and these short ribs are delicious with them. You could also serve butter noodles or grits.

Yum

Wine Braised Short Ribs

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Yield: 4 servings

Wine Braised Short Ribs

Ingredients

Salt and freshly ground black pepper
8 beef short ribs
1/4 cup all-purpose flour
6 slices bacon, diced
2 tablespoons olive oil
4 carrots, diced
4 cloves garlic, finely minced
1 medium onion, diced
1/2 cup Balletto Vineyards Pinot Noir
4 cups beef broth
2 sprigs fresh rosemary
1 tablespoon corn starch
3 tablespoons water

Instructions

Preheat the oven to 350 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside.
Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides. Remove the ribs and set aside.
Lower the heat to medium. Add the carrots, garlic and onions to the pan and cook for 2 minutes. Pour in the wine and scrape the bottom of the pan to release all the browned bits. Add the broth, salt and plenty of freshly ground black pepper and bring to a boil. Adjust seasonings if necessary. Add the ribs to the liquid; they should be almost completely submerged. Add the rosemary sprigs (whole) to the liquid. Finally, add the bacon.
Put on a lid on the Dutch oven and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven. Remove ribs to a plate. In a measuring cup combine the cornstarch and water to make a slurry. Add the slurry to the pan and stir to thicken the juices. Add the ribs back to the pan and allow to sit for at least 10 minutes with the lid on before serving.
Serve over mashed potatoes, butter noodles or grits.

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Easy French Dip Sandwiches

January 9, 2018 by 1particularhrbr 3 Comments

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My family loves beef. So when I went through my recipe box looking for inspiration I came across these easy French dip sandwiches that I have not made in a very long time. Not quite sure why I’ve not made them in a while because we usually have roast beef in the fridge, either leftover or from the deli. My family is still talking about them.

I found this recipe years ago on the Taste of Home website and doctored it up just a bit with the addition of Worcestershire sauce. Something my husband is not a big fan of but doesn’t notice in this recipe. I find the Worcestershire sauce adds a great flavor to the canned French onion soup. I’m not usually a fan of using canned soups I do so for quick convenience. They can be a great beginning for sauces in some recipes.

I made these for lunch recently and I decided to share for this week’s Taste of Home Tuesday with my fellow volunteer field editors. If you’re new to the blog, TOH Tuesday is where I share some of my favorite Taste of Home recipes. A few other lunch favorites include hot dog breadsticks and hot colby ham sandwiches. I like to use hoagie rolls from our supermarket bakery because they are easy to dip. You can use any type of roll you enjoy.

Yum

Easy French Dip Sandwiches

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 4 sandwiches

Ingredients

2 cans (10-1/2 ounces) condensed French onion soup, undiluted
1 tablespoon Worcestershire sauce
2/3 cup water
1 pound thinly sliced deli roast beef
4 slices provolone cheese
4 hoagie rolls, split but not cut through

Instructions

In a large skillet over medium heat combine the soup, Worcestershire sauce, and water. Stir gently. Add roast beef slices. Heat thoroughly and until soup being to bubble.
Meanwhile, place a slice of cheese on each bun bottom. Broil 4-6 in. from the heat for 1 minute or until melted. Using a slotted spoon, place beef on buns; replace tops. Ladle onion soup into small ramekins and serve for dipping.

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Adapted from Taste of Home.

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Easy French dip sandwiches are easier to make than you think.

Budget Friendly Recipes for Tax Day

April 18, 2017 by 1particularhrbr 14 Comments

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April 15 is probably every American’s least favorite day. Unless you’re a CPA, then it’s probably your favorite day. Why? It’s Tax Day and the day income tax returns are due. But this year, 2017, taxes must be filed prior to or on April 18.

Why the extension? This is where a little American History comes into play. On April 16, 1862 President Abraham Lincoln signed the District of Columbia Compensated Emancipation Act, a bill that ended slavery in our nation’s capital. To mark the anniversary of the signing of the bill, which took place nine months before President Lincoln signed the Emancipation Proclamation, Emancipation Day is usually held on April 16 in Washington, D.C. Since April 15, the real tax day falls on a Saturday and April 16 falls on a Sunday in 2017, the holiday will be celebrated on Monday, April 17 thereby making taxes due on April 18. It’s always nice to get a little freebie extension since we all know how laborious it is to collect our records so we can file taxes.

So, if you owe taxes or are just budget conscious, these budget friendly recipes for tax day will be welcomed relief. I rounded up some wallet friendly recipes from my blogger friends. It’s a nice variety of recipes using beef, chicken, vegetables and more. I’m sharing my baked ziti which you can use either store bought pasta sauce, some you’ve made yourself or try the grilled vegetable sauce for pasta from Wendy at A Day in the Life on the Farm. Though my bakes ziti recipe is made with ground beef, you can leave it out for a vegetarian version. Shelby from Grumpy’s Honeybunch shares her delicious recipe for homemade soft white bread, perfect for sandwiches or toasting. Plus it’s always cheaper when you make it yourself. Cynthia from Feeding Big shares a one pan chicken thigh dinner which is a complete meal. Homemade toasted maple cinnamon granola shared by Carlee from Cooking with Carlee is perfect for breakfast or as a topper for a smoothie bowl. Homemade “hot pocket” sandwiches from Jan at the Tip Garden can be made and frozen for a weekend lunch or quick weeknight meal. Super simple and delicious chicken and waffles that Jolene from Jolene’s Recipe Journal is another great weeknight meal. I can think of so many ways to use the restaurant style salsa from Liz at Books n Cooks. Besides eating with with chips, that you can also make yourself from flour tortillas, you can use it on tacos, in or on omelettes or scrambled eggs or top a meatloaf before cooking it. Last but not least is a delicious twist on sloppy Joe’s from Christie at A Kitchen Hoor’s Adventures. Her Swedish meatball sloppy Joe’s version brings tons of flavor to the dish.

We all hope these recipes will help ease the tax day burden just a bit. I’d also love to hear about your go-to budget friendly dishes.

Tax Day, Budget Friendly Recipes:

Grilled Vegetable Sauce for Pasta from A Day in the Life on the Farm

Swedish Meatball Sloppy Joe’s from A Kitchen Hoor’s Adventures

Restaurant Style Salsa from Books~n~Cooks

Toasted Maple Cinnamon Granola from Cooking with Carlee

Baked Ziti from Family Around the Table

One Pan Chicken Thigh Dinner from Feeding Big

Homemade Soft White Bread from Grumpy’s Honeybunch

Super Simple and Delicious Chicken and Waffles from Jolene’s Recipe Journal

Homemade “Hot Pocket” Sandwiches from The Tip Garden

Red Wine Marinated Flank Steak

Good to know:

There are a few other subtle differences between these wines.

French Onion Burger

Sides I like to serve with French Onion Burgers, or any burger

Wine Braised Short Ribs

Easy French Dip Sandwiches

Budget Friendly Recipes for Tax Day

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