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Grilled Niman Ranch Sirloin Steak with Tapenade, Roasted New Potatoes and Baby Leeks by Michael Leviton
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3 votes
17335 views
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Ribeye Steaks Bordelaise by John SpottiswoodWhen you're in the mood for grilled steak, but want to dress it up a little and serve it with a wonderful bottle of Cabernet or Bordeaux, this is a great French standby. We like to serve this over mashed potatoes with some sort of dark leafy green. In this case we served it with Kale sauteed with bacon and cashews. It was awesome! |
3 votes
4051 views
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Spanish Steak Sofrito by Patti FisherThis is a simple but elegant dish that will impress your dinner guests and a nice change for the traditional holiday fare. It’s a sure winner for tailgating. One of our Face Book friends posted a picture of this when he went out to dinner. I had never seen this and I had to know more because it looked so good. So, I did some… |
1 vote
3895 views
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Isicia Omentata (a kind of Roman Burger) by Derek JohnsenAlthough I enjoy cooking dishes from other countries and cultures, my real interest and love is to cook the food that previous generations cooked and that might not be so popular today. I have been lucky enough to gather together recipes from throughout the ages. Even though my 22 Roman recipes are nearly 2000 years old, you might… |
1 vote
8577 views
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Tuscan Grilled Ribeye by KaristaSimply grilled and then bathed in a post marinade of beautifully flavored extra virgin olive oil, rosemary and garlic. |
1 vote
3240 views
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Filet Mignon Sorrentine by John ElderThis beautiful Italian beef dish is served over spinach and eggplant and topped with cheese and a Marsala sauce. |
1 vote
1462 views
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Beef Tenderloin Steaks with Fontina Fonduta by Dominick ChirichilloIn Le Marche, this dish is made with a strong-flavored cheese called Ambra di Talamello, which is made in the summer and cave-aged in hay and clay until November. Imported Fontina cheese makes a fine substitute. INGREDIEN |
4 votes
10449 views
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Grilled US beef tenderloin by CHEF ASHRAF ABD ALEEM ELKHARBOTLYGrilled US beef tenderloin |
1 vote
2969 views
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Better-for-you-burgers by Lemon SqueezyHealthy, cheap and easy to make |
1 vote
1330 views
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pepper charred rib eye tomatoes chutney by CHEF ASHRAF ABD ALEEM ELKHARBOTLYpepper charred rib eye tomatoes chutney |
1 vote
2615 views
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Tri-tip served Gyros style by John SpottiswoodFor the 4th of July this year I wanted to serve Greek style sandwiches with flat bread, tzatziki sauce, tomatoes and red onions. Given the large number of guests, kabobs would have taken forever. So I decided to marinate Tri-tip and slow cook it, then slice it Gyros style. This turned out to be really easy and was a huge hit. I… |
1 vote
7592 views
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Corned Beef Reubens with Myra's Comeback Salad Dressing by Bob VincentI had leftover corned beef from St Patrick's day so I decided to make Swedish Rye Bread and make Reubens. I also liked the sound of Myra Byanka's Comeback Salad Dressing so this seemed like a nice opportunity to try it. The link to her dressing is provided. I served these tasty Reubens along side an easy to make Tomato soup. |
2 votes
2934 views
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Rustic Ribeye on Ciabatta by Culinary EnvyRustic Ribeye on Ciabatta is grilled steak, pesto lime aioli, sugar caramelized onions, melted cheese and garlic butter artisan bread! |
1 vote
1578 views
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Marinated London Broil by TheoWalcotThis classic recipe for London Broil is marinated in wine and vinegar which makes it extra tender. If you really want to make it authentic try getting a Flank Steak. |
1 vote
3438 views
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Spiced Steak with Minted Couscous by Hungry JennyYou should ideally leave the steaks to marinade overnight but if you don't want it saturated with spice, just leave for 20 minutes or so instead! http://hungryjenny.blogspot.com/2010/04/three-things-to-do-with-beef.html |
3 votes
1375 views
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