Steak and goat cheese quesadilla

~Shopping List~

  • 3 oz strip or flank steak
  • Olive oil
  • 5 slices red onion
  • 1/4 cup baby spinach leaves
  • 2 Tbsp goat cheese, crumbled
  • 1 Tbsp balsamic vinegar
  • 2 whole-wheat tortillas, 6″ diameter
  • Nonstick cooking spray
  • Salt and pepper
  • Rosemary (1 sprig chopped)

Savory kebab

~Shopping List~

  • 1/2 cup brown rice, cooked
  • 3 oz. chicken, cut into kebab-sized chunks
  • 1/2 cup eggplant, cut into 1″ chunks
  • 1/2 red bell pepper, cut into chunks
  • 1 Tbps olive oil
  • 2 Tbsp soy sauce
  • Pepper

Steak Kabobs

~Shopping List~

  • 3 oz of steak cut into 3 pieces
  • 1 thick slice of red onion, cut into 3 pieces
  • 2 chunks of red bell pepper
  • olive oil
  • Salt and pepper

Beef Filets in Balsamic Sauce

~ Shopping List ~ 4 tablespoons extra virgin olive oil 4 tablespoons butter 1 medium yellow onion, sliced thin pinch salt pinch black pepper 1/2 cup dry white wine (not cooking wine) 1/2 cup marsala wine 1/2 cup beef broth 2 tablespoons balsamic vinegar 6 beef tenderloin filets (6 oz each) dash finely chopped parsely 6 fresh rosemary sprigs ~ What to do ~ Sauce:  Heat oil and butter in large sauté pan over medium heat.  Add sliced onions, salt and pepper; cook 10 minutes or until caramelized , stirring frequently.  Add wines, broth, vinegar and bring to a boil.  Reduce heat and simmer for 10-15 minutes or until sauce is reduced by half. Beef:  Lightly rub filets with oil;…

Meatloaf

~ Shopping List ~ 1 lb ground meat (beef, pork and veal mix is excellent) bread crumbs 1/3 cup ketchup 1/4 cup water (or broth or beer) 5 dashed tabasco sauce 1 tablespoon Worcestershire sauce salt 1 package Lipton’s French Onion Soup Mix 1 egg slightly beaten ~ What to do ~ Preheat oven to 350 degrees (F).  Mix ingredients together, shape into loaf form and place on an un-greased cookie sheet.  Bake uncovered for for 30-45 minutes.  Remove from oven and top with ketchup (optional), cook for an additional 15 minutes.  

Steak au Poivre

~ Shopping List ~ 4 2 to 4 tenderloin steaks or eye of round (estimate 5 ounces per person) 2 tablespoons 1 to 2 Tbsp green peppercorns in brine, rinsed and drained 1/4 cup red wine or strong black tea Salt to season 1/2 cup beef stock 1/2 cup crème fraîche ~ What to do ~ Bring the meat to room temperature before cooking, about 20 minutes. Put the peppercorns to soak in the wine (drain before using). Heat the pan to high, and season the meat. When the pan is very hot, fry the steaks on both sides to your liking. Let the meat rest on a board while you make the sauce. Deglaze the pan with the stock…