This was dinner last night – after looking at all the food at WSL I was STARVING by the time I got home!
Rib-eye steak + garlic-y baby bok choy with some lemon juice (CSA via Red Fire Farm)
I sear my steaks on cast iron and finish them in the oven.
So easy: beans + corn + salsa (or canned tomatoes) + ground meat of choice (turkey or beef are my favorites) + chili powder –> stew for about 20 min, then add washed spinach and cover until it wilts. Serve with guac or sour cream, with a sprinkling of cilantro.
Posted in Beef, CSA, local, meat, Quick
Tagged beans, beef, corn, CSA, dinner, less than 30 minutes, local food, meat, mexican, recipe, red fire farm, taco soup
Pita bread + Hummus + (Baby Greens+Lemon juice + EVOO) + Roast Beef = Delicious quick lunch
Amazing Mexican treat can be served as tacos or with some cilantro rice – it is delectable either way 🙂
So, after the aforementioned final I decided to treat myself and Loren to something deliciously spicy and hearty. I pretty much made this up using what I had in the pantry.
You will need:
1 – 1.5 lbs lean ground beef
1 big can of whole tomatillos
3 garlic cloves
1 tsp chopped ginger
1 big onion – diced
1 medium-sized green chili – chopped, without the seeds or membranes
1. First, you will need to brown the beef with the dry spices: paprika, chili powder and red pepper. Use your taste and judgement to determine the amounts, but in general it’s about 2/3 tbs of chili and paprika and about 1/4 tbs red pepper.
After you browned the beef, take it out and let it hang out on a paper towel on a plate to drain some fat – even though it’s lean, you’ll be surprised!
2. Next, make the sauce. Add a little canola oil to cover the pan, then throw in the garlic and ginger. After the garlic and ginger become fragrant, add the onion and the chopped chili. Let the goodness simmer for about ten minutes on low heat
Drain the tomatillos. Increase the heat, and start adding the veggies (or fruit?) I like adding them whole and smashing them later.
Let the sauce simmer for 15-25 minutes.
3. Add the beef and let the whole thing cook for another 30 minutes.
Serve with cheddar cheese, cilantro and sour cream – with rice or tortillas.
Any oven-roasting cut will do.
First, marinate the meat in either store-bought Italian dressing or your own mix of EVOO/ vinegar and spices. Personally I just do the store-bought dressing – it doesn’t add any extra flavor and does a fab job tenderizing. Plus, who the hell wants to actually eat bottled Italian dressing anyway?
Take the meat out of the fridge 24 hours later.
Rub with black pepper, red pepper flakes, garlic powder and a little salt.
Let the meat sit in room temp for about 30-40 min.
Preheat the oven to 375
Sear the roast on each side in a heavy pan
Stick it in the oven with a meat thermometer.
When it hits 140 for medium-rare or just about 150 for medium, take it out, fan with foil, let sit for 15 minutes.
Enjoy with some delicious bread and grainy mustard.