PAN ROASTED VEAL CHOP WITH ROSEMARY BUTTER WITH OVEN ROASTED ASPARAGUS AND TOMATOES
4 tablespoons unsalted butter at room temperature
½ teaspoon lemon zest
2 teaspoons fresh rosemary, chopped
½ teaspoon salt
½ teaspoon fresh black pepper
Asparagus and Tomatoes:
1 bunch tender green asparagus, with ends trimmed off
6-8 tomatoes on the vine or ½ pint of cherry tomatoes
2 tablespoons Balducci’s Extra Virgin Olive Oil
1 clove of garlic, peeled and minced
Salt and pepper to taste
2 veal chops, bones Frenched, approximately 2” thick, (Ask your Balducci’s butcher to assist you)
2 tablespoons Balducci’s Extra Virgin Olive Oil
1 teaspoon fresh rosemary, minced
1 large garlic clove, peeled and smashed
3 tablespoons lemon juice
1/4 cup chicken broth
1. Preheat oven to 350°F. To prepare the rosemary butter, add the room temperature butter to a small bowl and mash until creamy and smooth. Add the rest of the ingredients and mix well with the fork. Turn the butter out onto a piece of plastic wrap and fashion into a small log no more than 1' thick. Wrap with plastic and put the refrigerator for at least 2 hours.
2. Meanwhile, prepare the asparagus and tomatoes by tossing both with olive oil, garlic and salt and pepper. Place vegetables on a foil lined cookie sheet and roast for 15-20 minutes.
3. Next, heat a large sauté pan to medium-high heat. In a shallow baking dish, drizzle the veal chops with olive oil and season with rosemary, salt and pepper, rubbing mixture onto both sides of the chops.
4. Add oil to the preheated sauté pan and add the smashed garlic clove and cook until lightly browned, then remove. Raise the heat to high and then add the chops to the pan. Cook for 2-3 minutes until golden brown. Flip and cook the other side until they too are golden brown.
5. Keeping the chops in the skillet, drain off any fat you can from the pan and return to the stove. Lower the heat to medium and add the chicken broth. As it sizzles, scrape up any browned bits you can with a wooden spoon. When the broth begins to simmer, cover the pan and let the chops braise until they are just tender and their internal temperature registers 125°F with an instant read thermometer.
Remove the chops from the pan and place on a platter and cover with foil to keep warm. There should be just a bit of broth left in the pan. Raise heat, add the lemon juice and cook until you have about 2 tablespoons of liquid left (Add a pat of reserved rosemary butter for a luxurious finish).
6. Plate the chops, then drizzle with the pan gravy. Next, slice and place ½” discs from prepared rosemary butter on top of each chop. (Freeze and save remaining butter for another use). Serve with roasted asparagus and tomatoes.
PEPPER-CRUSTED BEEF TENDERLOIN SLIDERS SERVED WITH CREAM HORSERADISH SAUCE
For the beef tenderloin:
1 3-pound center cut beef tenderloin,
with fat and silver skin discarded
(ask your Balducci’s butcher for assistance!)
1 tablespoon Kosher salt
1 tablespoon freshly ground black pepper
3 tablespoons Balducci’s Extra
Virgin Olive Oil
For the horseradish sauce:
1/2 cup mayonnaise
1 tablespoon prepared horseradish, or to taste
2 tablespoons whole or 2% milk
Freshly ground black pepper
For the sliders:
12 Parker House rolls,
sliced in half and toasted
2 cups baby arugula
¼ cup red onions, thinly sliced
Preheat the oven to 475°F. Season tenderloin with olive oil, salt and black
pepper. Place the beef on a roasting rack and until it reaches an internal temperature of 130°F for medium rare, approximately 25 to 30 minutes.
Allow the meat to cool to room temperature,
then refrigerate for at least 4 hours or overnight.
For the horseradish sauce, combine mayonnaise, sour cream and horseradish. Season with salt and black pepper and set aside. Before serving, toast the Parker House rolls, and cut the beef tenderloin into very thin slices. Arrange all components on a platter and have your guest build their own sliders!
2 1/2 hours
1 4-5 Pound Beef Brisket First Cut
1/2 - Cup Flour
Freshly Ground Black Pepper
2 -3 Tablespoons Cider Vinegar
2-3 Tablespoons Dark Brown Sugar
1 8 Ounce Can Tomato Sauce
2-3 Tablespoons Tomato Ketchup
1 Cup Boiling Water
2 Bay Leaves
3/4 Teaspoon Crushed Dried Thyme
4-5 Medium Carrots
10-12 Red Bliss Potatoes
2 Large or 3 Medium Spanish Onions
1. Combine flour, salt and pepper. Wipe brisket with a damp paper towel then dredge the meat in the seasoned flour.
2. Heat the oil in a large roasting pan with a cover (a thin blue enamel roaster is fine).
3. Brown the meat, starting fat side down, on both sides to seal in the juices.
4. Spread the minced garlic over the top. Pour the vinegar over the meat, letting it drip onto the pan, then add all the remaining ingredients except the onions.
5. Bring to a slow boil, basting the meat until the ingredients are blended.
6. Pre-heat the oven to 350 degree F. Cover the pan and place in the oven to braise for 1 hour.
7. Meanwhile, wash the carrots and the potatoes. Cut the carrots into 1-inch pieces. Leave the smaller potatoes whole and cut the larger potatoes in half or in thirds. Place the potatoes in a bowl and cover with cold water until ready to add to the brisket.
8. After 1-hour in the oven, remove the brisket and add the carrots and potatoes. Cover and return to the oven for another hour. Continue to baste occasionally, adding a small amount of boiling water as needed.
9. Peel and slice the onions into 1/2-inch slices. Set aside.
10. After the second hour in the oven, remove the brisket and lay the onions in a single layer over the top of the meat. Extra onions may be placed around the meat. Baste with the gravy.
11. Cover the pan and return to the oven for about 30-45 minutes or until the onions are tender. Taste for seasoning and add salt and pepper as needed.
12. Let meat stand 1/2-hour, then slice across the grain.
Standing Rib Roast, 9-10 lb., let stand at room temperature for 1 hour
Coarse Salt and Coarsely Ground Pepper, to taste
1 Teaspoon Balducci’s Fresh Thyme, chopped
1 Teaspoon Balducci’s Fresh Rosemary, chopped
1 Teaspoon Balducci’s Fresh Sage, chopped
4 Large Spanish Onions, peeled and cut into quarters
2 Tablespoons Balducci’s Extra Virgin Olive Oil
Preheat the oven to 450 degrees
1. Place roast, rib side down, on a rack set in a roasting pan, and rub all over with 1 tablespoon of olive oil, salt, pepper, thyme, rosemary, and sage. Roast for 30 minutes at 450 degrees, then lower oven temperature to 350 degrees. Continue to roast until an instant-read thermometer inserted into the thickest part of roast, without touching bone, reads 125 degrees for medium-rare. (Should take 60-90 minutes.) Let rest for 30 minutes before slicing.
2. Brush prepared onions with the balance of olive oil, season with salt and pepper, and arrange on a large baking sheet. Place in the oven and roast for 45-60 minutes or until caramelized and golden brown.
3. Slice roast, arrange on a platter with onions, and serve with Balducci’s roasted potatoes (available in the prepared foods department).
2 lbs boneless, skinless chicken thighs
1 jar (25 oz) Balducci's Marinara Sauce
1/2 cup white wine
2 tbsp olive oil
2 cups Crimini mushrooms, thinly sliced
1 cup yellow onion, peeled and medium diced
1/2 each red bell pepper, seeded and large diced
1/2 each green bell pepper, seeded and large diced
1/2 each yellow bell pepper, seeded and large diced
2 tsp garlic, peeled and minced
1/4 cup Italian parsley, finely chopped
1 tbsp rosemary, picked and minced
2 tsp oregano, picked and minced
Salt and pepper as needed
1. Heat the olive oil in a deep, wide sauté pan over medium heat.
2. Season the chicken well on all sides with salt and pepper.
3. Place the chicken in the hot oil. Brown the chicken well before flipping to other side. Once both sides are caramelized, remove chicken from pan and set aside.
4. Add the mushrooms, onions, peppers and garlic to the pan. Season the vegetables lightly with salt and pepper. Sauté over medium heat for 3-4 minutes, until vegetables begin to soften and the mushrooms begin to caramelize.
5. Deglaze the pan with the white wine, scraping up the bits from the bottom. Add the chicken back to the pan.
6. Add the marinara sauce, rosemary and oregano to the pan. Bring to a simmer. Cover and simmer for about 15 minutes, until chicken is cooked to 165f and the vegetables are very tender. Check seasoning; season to taste with salt and pepper if necessary.
7. To serve, spoon the chicken cacciatore into bowls. Sprinkle with parsley. Serve immediately.
SWEET AND TANGY BBQ SHORT RIBS
24 large beef short ribs
6 scallions, chopped
12 garlic cloves, minced
2 cups low sodium soy sauce
1/2 cup sesame oil
2 tbls sesame seeds
1/4 cup sugar
1 tsp black pepper
1/4 cup tablespoon sake
1. Score ribs every 1/2-inch along the length and width of the bone, making sure not to cut too deep so the meat will stay attached to the bone.
2. Combine the remaining ingredients in a bowl to make the marinade. Pour the marinade over the ribs and push the sauce into the cuts so it gets all the way down to the bone. Turn the ribs over face down in the marinade and cover for a minimum of 2 hours or refrigerate overnight for a stronger flavor.
3. Remove ribs from the marinade and barbecue over a charcoal grill.
TASTY TACOS W/FRESH SALSA
2 Small Onions
1 Pound Grass Fed Ground Beef
One 16 oz Can Tomato Sauce
2 Teaspoons Chile Powder
2 Teaspoons Prepared Mustard
1 Teaspoons Worcestershire Sauce
¼ Teaspoon Garlic Powder or Granulated Garlic
1 Head Iceberg Lettuce, shredded
1 Large Tomato
16 Crispy Corn Taco Shells
2-3 Cups Combination Monterey Jack/Cheddar Cheese
1. Clean the onion and chop into a fairly small dice.
2. Brown the Grass Fed Beef with the onion in a large skillet. Drain well.
3. Add the tomato sauce to the skillet with the water, chili powder, mustard, and Worcestershire sauce and garlic powder. Stir to combine.
4. Bring the mixture to a boil. Then turn down the heat and simmer until the mixture thickens, stirring occasionally – about 5-7 minutes.
5. While the beef mixture is simmering you can shred the lettuce and set it aside. And you can chop the tomato into a small dice.
6. Set up a work station to assemble the tacos. Have a bowl ready for the filling. Set out the taco shells, lettuce, tomato, salsa and cheese. When the beef mixture has thickened, pour it into the bowl.
7. Assemble the tacos and enjoy with Balduccis fresh made-in-store guacamole.
OVEN ROASTED TOMATO CHICKEN/BEEF BURGER WITH PARMESAN CHEESE CRACKLINGS
3 Tomatoes on the vine, cored and cut in quarters
¼ cup olive oil
½ tsp fresh chopped thyme
½lb wedge of Reggiano Parmesan, shredded using a cheese box grater larger grate
4 Cluck ’n Moo Burgers
4 hamburger buns, split
1. Pre heat oven to 350 degrees, on a foil lined sheet pan or cookie sheet place 1 tbls of the shaved parmesan cheese approx. 3” apart, bake for 5 minutes or until cheese melts and turns a golden brown color. Remove pan from oven and cool, when cracklings are cool and have harden carefully remove and save.
2. Arrange cut tomatoes on a foil lined cookie sheet and season with olive oil, salt and pepper.
3. Roast for in pre heated oven for 6-8 minutes or until wilted and starting to caramelize. Keep warm.
4. Season burgers with salt and pepper and grill to desired doneness.
5. Top prepared Cluck ’n Moo Burgers with roasted tomatoes and Parmesan Cheese Cracklings.
1 1/2 hours
1 Prime, Bone-In Roast with 3 Bones (Approximately 7 Pounds)
2 Garlic Cloves Kosher Salt
1 Tablespoon Freshly Ground Black Pepper Butcher Twine
6 Ounces Red Wine
12 Ounces Good Quality Veal or Beef Stock
2 Tablespoons Cornstarch, Dissolved in 2 Tablespoons Water
1. Preheat oven to 450 degrees F. (convection), 475 degrees F. (conventional).
2. Stud the roast with the garlic by pushing the cloves into the natural seams of the beef.
3. Tie the roast in between the bones. Season liberally with kosher salt and freshly ground black pepper.
4. Place the roast on a rack set in a roasting pan. Put the roast in the hot oven for fifteen minutes to sear the outside of the roast.
5. Lower oven to 250 degrees F./ 275 degrees F. and continue roasting until the beef reaches the desired internal temperature (see below). Remember that the roast will continue to cook and the temperature can rise, up to 10 degrees F, during the resting period. This is called carry over cooking.
6. You can baste the roast after the first forty-five minutes if you wish.
7. Remove the roast from the oven and tent loosely with foil. Allow the roast to rest at least thirty minutes before carving.
8. Remove the visible fat from the roasting pan.
9. Place the roasting pan on the stove over high heat. Add the wine and deglaze the pan, scraping up the little brown bits that at the bottom of the pan.
10. Strain the liquid into a saucepan and add the stock. Bring this mixture to a simmer. Whisk in some or all of the cornstarch slurry if like the sauce a little thicker.
11. Taste the sauce for seasoning and add salt and pepper as needed.
12. Carve the roast and serve the sauce with the sliced prime rib.
Rare:120 degrees F Cold red center
Medium Rare:125 degrees F Warm red center
Medium:130 degrees F Hot red center
Not responsible for results over 140 degrees F.
BISTECCA ALLA FIORENTINA WITH BALSAMIC VINEGAR
USDA PRIME CAB NY Strip Steak, 3 inches thick
2 tbs olive oil
1-2 tbs Balsamic Vinegar
1 sprig fresh rosemary
1. Pre heat grill on high, season NY Strip steak with half the olive oil, juice of 1 lemon, sea salt, black pepper and rub with the rosemary sprig.
2. Sear both sides of steak on grill and place in a pre-heated 325-degree F oven.
3. Remove steak from oven when an internal temperature reaches the desired doneness, 125 degrees F for rare, 130 degrees F for medium and above 155 degrees F for well done. Let the steak rest for 10 minutes before cutting.
4. To serve, slice meat across the grain and drizzle with Balsamic vinegar.
BALDUCCI'S BEEF TENDERLOIN WITH ROASTED VEGETABLES
1 Balducci's Beef tenderloin center cut roast (3-4 pounds)
3/4 cup dry white wine
1/4 cup Lite soy sauce
3 tbls olive oil
4 tbls Worcestershire sauce
4 tsp minced fresh rosemary
4 tsp Dijon mustard
1-1/2 tsp ground mustard
3 garlic cloves, peeled and sliced
1 lb Yukon Gold potatoes cut into 1-inch wedges
1 lb Brussels sprouts, halved
1 lb fresh peeled parsnips cut to match baby carrot size
1 lb fresh baby carrots
1.Place tenderloin in a large re-sealable plastic bag. Combine the wine, lite soy sauce, olive oil, Worcestershire sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin; seal bag and turn to coat. Refrigerate for 2-4 hours, turning several times.
2.Place the potatoes, Brussels sprouts, parsnips and carrots in a foil lined baking dish; add reserved marinade and toss to coat. Cover and bake at 425 degrees for 30 minutes; stir.
3.Drain and discard marinade from tenderloin. Place tenderloin over vegetables. Bake, uncovered, for 30-45 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 125 degrees; medium, 145 degrees and for well-done, 160 degrees..
4.Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.
GRILLED BEEF TENDERLOIN WITH BLUE CHEESE
6 Center-Cut Beef Tenderloin Steaks (each 3 inches thick), trimmed of all of fat and silver skin
6 Plum Tomatoes, cut in half
1/2 Cup Olive Oil
6 Cloves Garlic, roasted and minced
1/2 Pound Blue Cheese
Preheat oven to 400 Degrees
Preheat grill to high
1. Season beef with salt, pepper and 1/4 cup olive oil and rub with minced roasted garlic. Marinate for 30 minutes.
2. Toss plum tomatoes with 1/4 cup olive oil and season with salt and pepper. Roast in oven until golden brown.
3. Grill beef until desired doneness; top each grilled piece of tenderloin with bleu cheese and a roasted plum tomato.
4-1/2 lbs. corned beef with seasoning pack
12 oz bottle of your favorite beer, (do not use a light beer, something that has a rich deep hops flavor)
1 cup apricot preserves
1/4 cup honey
1/4 cup brown sugar
2 tbs soy sauce
2 tbs freshly mashed ginger
1/8 tsp fresh ground pepper
Preheat oven to 350 degrees F.
1. Spray a large glass baking dish with non-stick cooking spray. Rinse corned beef and place in prepared baking dish. Add 1-1/4 cups of beer and included seasoning pack, then cover tightly with aluminum foil and bake at 350 degrees F. for 2-3 hours; drain liquid.
2. In a small bowl combine apricot preserves, balance of the beer (1/4 cup), honey, brown sugar, soy sauce and mashed ginger. Spread the apricot mixture evenly over the corned beef.
3. Bake uncovered at 350 degrees F for 25 to 30 more minutes, or until the meat is tender. Baste occasionally with pan drippings.
4. Slice corned beef across grain and serve.
BRISKET WITH BARBECUE SAUCE, VIDALIA ONIONS & CARROTS
One 2-1/2-3 lb first cut beef brisket, trimmed
Salt and freshly ground black pepper
Potato flour for dredging
1 tbs vegetable oil
One 8 oz. can tomato sauce
1/2 cup canned low sodium beef broth
2 tbs red wine vinegar
2 tbs Worcestershire sauce
1 tbs coarsely chopped garlic
1/2 tsp dried thyme leaves
1 bay leaf
2 medium Vidalia onions sliced into 1-1/2 inch wedges
1/2 lb baby carrots
Prepared mashed potatoes
1 tbs minced parsley
For the pressure cooker
1. Season brisket with salt and pepper and lightly dredge in potato flour. Heat oil in a 5-7 quart pressure cooker over high heat. When hot add brisket and brown on both sides. Adjust heat to medium high or medium if necessary. Add tomato sauce, broth, vinegar, Worcestershire sauce, garlic, thyme and bay leaf.
2. Lock the lid in place and bring to high pressure over high heat. Adjust heat to maintain high pressure. Cook for 1 hour and shut off heat and let pressure release naturally. About 15-20 minutes. Open lid, and add sliced onions and carrots. Lock lid in place and bring to high pressure. Maintain high pressure and cook for 6 minutes. Shut off heat and quick pressure release.
3. Remove meat and vegetables and transfer to a plate and cover with foil. Discard bay leaf from sauce and reduce sauce until thickened over medium high heat. Season to taste.
4. Slice brisket against the grain and serve with vegetables. Pour the sauce over the meat and serve with mashed potatoes. Sprinkle with parsley.
TRADITIONAL CORNED BEEF AND CABBAGE DINNER
3 lbs corned beef brisket with spice packet
1 large head cabbage, cut into small wedges
10 small red potatoes, rinsed and scrubbed well
5 carrots, peeled and cut into 3-inch pieces
1. Place corned beef in large pot and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 2 hours or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the pot) as you want. Slice meat across the grain.
TUSCAN GRILLED PORTERHOUSE STEAK AND NORTH ATLANTIC LOBSTER TAILS
1 3 inch Thick Porterhouse Steak
6 Medium North Atlantic Lobster Tails, Shells Removed
1/2 cup Extra Virgin Olive Oil, Divided
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
2 Sprigs Fresh Rosemary
4 Cloves Roasted Garlic, minced
1. Pre-heat grill on high. Preheat the oven to 325 degrees F. Line a sheet pan with foil and place a rack big enough to hold the steak on the pan.
2. Slice 2 lemons into 1/4-inch thin rounds and set aside.
3. Combine 2 tbs. of olive oil with the salt and pepper. Brush this mixture on the steak and season lobster tails with 1 tbs olive oil, salt and pepper. Rub both the steak and lobster with the sprig of rosemary.
4. When the grill is hot and you are ready to put the steak on the grill, squeeze the juice of 1 lemon over the steak and the lobster.
5. Sear both sides of the steak on the grill to form a crust, transfer to the rack on the baking pan. Place in the pre-heated oven and roast uncovered until it has reached the desired doneness; an internal temperature of 125 degrees F for rare, 130 degrees F for medium and above 155 degrees F for well done. Remove from the oven and tent with foil and let it rest for 10 minutes before carving.
6. While steak is roasting, mix together remaining olive oil, with the juice and zest of the remaining lemons, the minced roasted garlic and the rosemary, season with salt and pepper as needed.
7. Grill the lemon slices on both sides and reserve for garnish.
8. Pre-heat the grill again when the steak is out of the oven. Grill the marinated lobster tails for 3-4 minutes on each side.
9. To serve, remove strip steak from one side of the bone and remove the small piece of tenderloin from the other side of the bone. Slice the meat across the grain. Sprinkle with the olive oil and lemon juice mixture, garnish with grilled lemons.
10. Serve the steaks with the grilled lobster tails.
ASIAN FLAVORED SIRLOIN TIP
3 Pounds sirloin tip roast
1 Tablespoon lite soy sauce
3 Tablespoons fresh ginger, grated
1 Cup sliced onion
1 Stalk green onion, chopped thinly end to end
1 Tablespoon Miso soup mix
1 Tablespoon hot sauce
1/2 Cup Sake
4 Cloves garlic, thinly sliced
Preheat oven to 375 Degrees F.
1. Trim off all of the fat from the meat. Make cuts in several places on the surface of the meat and insert a piece of garlic in each cut.
2. Rub meat all over with soup base powder and place on a sheet of heavy duty foil. Place ginger and green onions and onions on top of the meat, add soy sauce and hot sauce, and pour on the Sake. Seal the meat with foil.
3. Place wrapped meat in roasting pan and pour in a little water. Bake 1 hour. Remove, unwrap meat carefully and slice. Set aside.
4. Make gravy with juices strained from meat, adding 1/2 teaspoon soy sauce. Serve meat with hot mustard and gravy.
BACON WRAPPED BEEF TENDERLOIN
5-6 lb trimmed Beef tenderloin (the Balducci's Butcher would be very happy to do this for you)
12 thin slices of bacon
6 cloves roasted garlic, peel and lightly coat with olive oil, roast uncovered in a 325 degree F oven for 10-15 minutes or until golden brown
2 dz peeled shallots
1/4 cup olive oil
2 tbls chopped thyme
2 tbls chopped parsley
1 pint sour cream
1/4 cup mayonnaise
1/4 cup prepared horseradish
1. Mix together sour cream and mayonnaise with horseradish, season with salt and pepper. Keep chilled.
2. Cut little slits into trimmed tenderloin, infuse with roasted garlic and season with salt and pepper. Wrap with bacon. Place on a foil lined sheet pan.
3. On a separate sheet pan. Toss peeled shallots with olive oil, salt and pepper and herbs. Roast in a pre heated 375 degree F oven, roast for approx. 25-30 minutes or until golden brown.
4. Roast tenderloin in the pre heated oven approx. 20-25 minutes or until an internal temperature reaches 125 degrees F. Remove roast from oven and let it rest for 10 minutes. Serve with caramelized shallots and horseradish cream sauce.
GRILLED FLATIRON STEAK WITH SALT PEPPER AND FIRE
12-16 oz Flatiron steak
Kosher salt and freshly ground black pepper to taste
1. Season meat with salt and pepper
2. Grill with fire until desired temp
3. Rest for 3 minutes
GRILLED FLATIRON STEAK WITH BALDUCCI'S CHIPOTLE LIME MARINADE
1. Marinate meat for 1 hour
2. Scrape off excess marinade
3. Season with salt and pepper
4. Grill to desired temp and rest for 3 minutes
2 lbs natural flank steak
1 cup Balducci's Chipotle Lime Marinade
1 1/2 cups grape tomatoes
1/2 cup red onions, peeled and large diced
1/2 bunch scallions, cut into 2 inch long pieces
1 bunch cilantro, washed, stems removed and rough chopped
1 tbsp lime juice
1/2 cup canola oil
Salt and pepper to taste
1. Place the flank steak in a shallow glass baking dish. Season well with salt and pepper on all sides. Pour the marinade over the meat, coating all surfaces. Cover and place in refrigerator to marinate for at least 2 hours.
2. Preheat the grill to medium high.
3. Toss the grape tomatoes, red onions and scallions with half of the canola oil. Season well with salt and pepper.
4. Place the vegetables on a vegetable grill rack so they don't fall through the grates. Grill until the onions are caramelized and slightly soft, the tomatoes are charred, and the scallions are soft. Remove from grill and set aside.
5. Grill flank steak on both sides until medium rare to medium. The internal temperature when taken with a stem thermometer should be between 120 and 130 degrees F. Remove from grill and set aside to rest for 10 minutes before slicing.
6. Slice flank steak against the grain into 1/4 inch thick slices. Cut strips in half to make shorter.
7. Toss flank steak with the grilled vegetables, cilantro, lime juice and remaining canola oil. Season to taste with salt and pepper if necessary. Excellent served warm or chilled.
GINGER PLUM QUICK BEEF STIR-FRY
1 lb beef shoulder or top sirloin, cut into 3/4 inch strips
1/4 lb of each of the following vegetables: carrots, red onions, cabbage, diakon, celery scallions, red and yellow peppers, cut into julienne slices
3 tablespoons garlic, minced
3 tablespoons ginger, minced
1/2 cup Balducci's Ginger Plum Marinade
1/2 cup cilantro, minced
2 cups white or brown rice, cooked
1/4 cup dry-roasted peanuts
1/2 tablespoon chili paste
1/4 cup toasted sesame oil
1/4 cup canola oil
Salt & pepper to taste
1. Cut beef and season with ginger plum marinade and salt/pepper.
2. In a hot saute pan or wok heat oil. Saute the beef strips for about 1-2 minutes, then remove.
3. Add more oil to the pan and saute garlic and ginger. Add vegetables and continue to saute for 2-3 minutes until all vegetables are tender. Add remaining beef, ginger plum sauce, and chili paste.
4. Spoon over rice. Garnish with chopped peanuts and cilantro.
CHIPOTLE LIME MARINATED KABOBS
1 lb boneless beef top sirloin or shoulder, cut into 1 inch-thick pieces
1 tablespoon fajita seasoning
2 large red onions cut into wedges
2 large yellow peppers, large diced
1 container grape or cherry tomatoes (about 10 oz)
1/4 cup Balducci's Chipotle Lime Marinade
Salt & pepper to taste
1 bunch cilantro, minced
4 12 inch metal or wooden skewers
1. Cut beef into 1 inch thick pieces. Combine beef, 1 tablespoon fajita seasoning, 1/4 cup chipotle lime marinade, salt and pepper in a medium bowl; toss to coat.
2. Thread beef, red onions, tomatoes, and yellow peppers alternately onto four 12 inch metal or wooden skewers.
3. Place kabobs on grill over medium heat. Grill uncovered for about 2-4 minutes per side.
4. Finish with a drizzle of Balducci's Chipotle Lime Marinade
. Garnish with cilantro.
ITALIAN-SEASONED STEAKS WITH MASHED POTATOES
1 1/4 to 1 1/2 pounds beef chuck underblade center (Denver Cut) steaks, cut 1 inch thick
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon pepper
Salt to taste
Prepared mashed potatoes, any variety, warmed
Sun-Dried Tomato Pesto:
1/2 cup boiling water
1/4 cup sun-dried tomato halves
1/4 cup prepared basil pesto sauce
1. Prepare Sun-Dried Tomato Pesto: pour boiling water over sun-dried tomatoes in small bowl; let stand 10 to 15 minutes or until tomatoes are softened. Drain well, squeezing out excess water, if necessary. Finely chop tomatoes; combine with pesto sauce. Set aside.
2. Combine Italian seasoning and pepper; press evenly onto beef steaks. Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.
3. Carve steaks into slices. Season with salt, as desired. Serve steak with Sun-Dried Tomato Pesto and potatoes, as desired.
SPICY GRILLED STEAK AND VEGETABLE TORTA
1-1/4 to 1-1/2 pounds beef chuck underblade center (Denver Cut) steaks, cut 1 inch thick
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
2 medium poblano peppers
1 medium white onion, cut into 1/2-inch thick slices
1/3 cup reduced fat mayonnaise
1/2 teaspoon freshly grated lime peel
1/2 teaspoon fresh lime juice
4 oval sandwich rolls (each 6 to 7 inches long), split
Salt to taste
1 avocado, sliced
1. Combine cumin and black pepper; press evenly onto beef steaks. Set aside.
2. Place poblano peppers and onion on grill over medium, ash-covered coals. Grill, covered, 15 to 20 minutes (over medium heat on preheated gas grill, covered, 15 to 20 minutes) or until tender and pepper skins are completely blackened, turning frequently. Place peppers in food-safe plastic bag and close. Set aside.
3. Meanwhile combine mayonnaise, lime peel and lime juice in small bowl. Set aside. Slightly hollow out centers of split sandwich rolls. Set aside.
4. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 minutes) for medium rare to medium doneness, turning occasionally. About 2 minutes before steaks are done, place rolls, cut sides down, on grid. Grill 1 to 2 minutes or until lightly toasted.
5. Remove and discard skins, stems and seeds from peppers. Cut peppers into 1-inch thick slices; cut onion slices in half.
6. Carve steaks into slices. Season steaks with salt, as desired. Spread mayonnaise mixture over toasted top and bottom halves of each roll. Evenly layer avocado, beef, peppers and onion on each roll bottom. Close sandwiches, pressing slightly together.
4 Veal Cutlets (cut thin and pounded)
1/2 Pound Prosciutto
1 Pound Fresh Mozzarella - sliced thin
3 Cups Spinach (packed and steamed al dente)
1 Cup Marsala Wine
3/4 Cup Unsalted Butter (1 1/2 - sticks)
2 Cups Flour
1 Teaspoon Black Pepper
1 Teaspoon Salt
1 Teaspoon Ground Sage
1 1/4 Cups Beef Stock
1. Place cutlets on a cutting board, add prosciutto first, spinach second and mozzarella last. Roll up tightly and secure with toothpicks. In a bowl, mix the flour salt and black pepper. Roll veal in flour mixture and set aside. In a sauce pan, melt 1/2 stick of butter, add 1/2 cup of the Marsala wine, 1-teaspoon ground sage and the beef stock and cook until boiling. Shut off and stir.
2. In a saute pan, melt 1/2 stick butter; add 1/4 cup Marsala wine and 1/4 cup of beef stock- Marsala mixture. Cook until simmers. Add 3 veal rolls to saute pan and cook until browned. Add remaining veal rolls and repeat the process (reserving 3 tablespoons of the Marsala wine).
3. Remove veal rolls and place on a platter. Add the reserved Marsala wine to deglaze saute pan. Add remaining butter and remaining beef stock-above Marsala mixture and cook down until thickened. Shut off. Slice veal rolls diagonally, place on a platter and pour sauce over the roll-ups.