Steak with Feta

April 14, 2010

 

After a long hiatus, I have a blog entry. Yes, I am still cooking but not blogging about it so much lately. But I felt I needed to blog about this! My husband got a new grill a couple months ago and now that the weather is warming up, we’re finally able to use it. I had bookmarked this recipe a while back and decided to give it a try a couple days ago. It was really good and a bit different that just any old grilled steak. We both enjoyed it! The feta gives the steak a nice bite.

Steak with Feta

Greek Marinade (below)
2 pound beef boneless sirloin steak, about 1 inch thick (I used filets)
2 medium red onions, cut into 1/2-inch slices (I omitted)
1 package (4 ounces) crumbled feta cheese
Chopped fresh parsley, if desired

In shallow glass or plastic dish or resealable plastic food storage bag, make Greek Marinade. Pierce beef with fork several times on both sides. Add beef and onions to marinade; turn to coat. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.

Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.

Cover and grill beef and onions over medium heat 15 to 20 minutes for medium beef doneness, brushing occasionally with marinade and turning once. Discard remaining marinade.

Cut beef across grain into thin slices. Sprinkle beef with feta and parsley; serve with onion slices.

Greek Marinade

1/2 cup dry red wine or beef broth
1 tablespoon packed brown sugar
3 tablespoons olive oil or vegetable oil
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cloves garlic, finely chopped

In small bowl, mix all ingredients. About 3/4 cups.

Betty Crocker Grilling Made Easy, p. 54

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Here’s another yummy variation on the traditional burger. My husband has been wanting to make a feta stuffed burger for a while so we decided tonight to try it out. I had some ciabatta rolls left over from earlier this week so we toasted them up and they were the perfect bun for this burger. Give it a try. It was great!

Feta Stuffed Burgers with Pesto

1 lb ground beef chuck
1/2 tsp italian seasoning
1/4 cup bread crumbs
1/2 tsp salt
1/4 tsp black pepper
1 garlic clove, minced
crumbled feta cheese
prepared pesto

Combine all ingredients except the feta and pesto. Form a thin patty with the ground beef. Place a small amount of feta in the center of the patty. Form another thin patty and place on top. Press together to seal the feta inside the meat. Grill until done, about 15 minutes. Serve on toasted ciabatta rolls with pesto.  

Makes 4 burgers

Backyard Beer Burgers

July 27, 2009

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It’s just about impossible to get my husband to cook, as I’ve stated many times on this blog. It’s impossible that is unless it involves the grill. He always jumps at the chance to grill. That’s why for Christmas last year I got him a couple of grilling cookbooks hoping he would look through them and become inspired to pick out his own recipe to make. I’ve been pestering him to go through the cookbooks and pick something out and finally he did. How did I know it would be a burger? He loves to grill burgers. So I bought all the ingredients needed to make these yesterday and he grilled them for dinner last night. Somehow I still managed to put them together though. Not sure how that happened but anyway, they turned out pretty tasty. I think we’ll be experimenting with more burger flavor combinations this summer.

Backyard Beer Burgers

1 1/2 lbs lean (at least 80%) ground beef
1 small onion, finely chopped (1/4 cup)
1/4 cup regular or nonalcoholic beer
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
6 rye or whole wheat hamburger buns, split (use any kind of bun you like)
Ketchup, if desired
Pickle planks, if desired

1. Heat coals or gas grill for direct heat.

2. In medium bowl, mix all ingredients except buns, ketchup and pickeles. Shape mixture into 6 patties, about 3/4 inch thick.

3. Cover and grill patties over medium heat 13 to 15 minutes, turning once, until meat thermometer inserted in center reads 160 F and patties are no longer pink in center. Add buns, cut side down, for last 4 minutes of grilling or until toasted. Serve burgers in buns with ketchup and pickles.

Betty Crocker Grilling Made Easy, p. 46

*We also added cheddar cheese to the center of the burgers before grilling.

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What says Summer better than grilling and corn on the cob? How about grilled corn on the cob. I know it’s not quite that time of year yet but it’s been in the 80’s here so it already feels like Summer. My grocery store had corn on sale this week so I bought a few ears for us to grill. I’ve never done this before but I have eaten it, and it’s really good. I looked online for some ideas on how to grill it and we had this for dinner last night with marinated grilled pork chops. I think the corn could have cooked a little more so I’ll probably leave it on the grill longer next time. It was still a great dinner though!

Grilled Corn on the Cob

4 ears corn on the cob
1/2 stick butter, melted
1 tsp dried parsley or 2 tsp fresh chopped parsley
salt

Begin by pulling back the husks on the corn and removing the silks, but leave the husks attached to the cob. Once the silks are removed, rinse the corn well.  Wrap the husks back around the corn and place in a pan or pot of water to soak for at least one hour. Remove the corn from the water and pat dry with a paper towel. Again, pull the husks back. Mix the parsley in with the melted butter and brush over the corn kernels. Sprinkle each corn cob with salt and pull the husks back up. Secure with a rubber band or wrap in foil. Grill for 30-45 minutes. Test the corn kernels with a fork to see if done.

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I’m a slacker. I never have time to participate in all the blog events that I would like to. I am really envious of everyone that participates in multiple blog events, but by the time I get home from work I barely have time to cook dinner and the occasional dessert. That’s why I’ve sort of fallen off the wagon with the Tasty Tools blog event that Joelen hosts every month. I thought I wasn’t going to make it this month either but luckily, I remembered I had planned on making these beef kabobs so I figured I could highlight this month’s tool in this recipe.

And the tool of the month is…the pastry and basting brush! What an awesome and often overlooked tool. I use mine all the time and most of the time I wish I had two because it always seems to be in the dishwasher when I need it. Yes, I said dishwasher. I know with most pastry brushes you can’t put them in the dishwasher, but that’s another reason I love mine. I have the chef’s silicone basting brush made by Pampered Chef. I seriously love this thing. It’s heat resistant so you don’t have to worry about it melting should you accidently touch your grill or a hot pan with it. It resists stains and doesn’t retain odors. Another little feature that is simple but very helpful is the fact that it has a little hook on the back so you can rest it on the side of your bowl and it won’t slide down into whatever’s in the bowl. I use it for basting and barbecuing meats and also for brushing delicate pastries with egg wash or butter. I think it’s a great and versatile tool that everyone should have in their kitchen.

BBQ Beef Kabobs

1/2 lb boneless beef sirloin steak, 1″ thick, cut into 1″ cubes

2 Tbsp vegetable oil

2 cloves garlic, minced

1 Tbsp of your favorite grill seasoning

2 tsp worcestershire sauce

1/2 an onion, cut into 1″ pieces

barbecue sauce for basting (use your favorite flavor)

In a bowl combine the sirloin, onion, grill seasoning, vegetable oil, garlic and worcestershire sauce. Toss to coat the meat and onions. Cover and refrigerate at least 4-6 hours. Remove from the refrigerator about 20 minutes before grilling. Skewer the meat and onions on soaked wooden skewers (to prevent burning on the grill). Place the kabobs on a hot grill or grill pan. Once the outside of the meat begins to show grill marks, brush with your favorite barbecue sauce. Grill until the meat reaches desired doneness.

Serves 2

 

I’m cooking out of the freezer this week, trying to cut back on the grocery budget a little. Prices at the store keep going up and it seems like my grocery budget gets larger while my pantry and freezer get barer. When I opened the freezer this week to take stock of what I had in order to plan a menu, I saw two lonely pork chops sitting there. Not sure how long they’ve been in there but I felt they needed a purpose. I had saved this recipe on my google reader for teriyaki pork chops and thought those might be good one night. By the way if you don’t use google reader you definitely should! It helps so much with keeping up with blogs and recipes. Anyway, I had seen this on one of my favorite blogs, Annie’s Eats, and so I knew it had to be good. And Annie, I promise I don’t stalk your blog each week to see what you’ve made. : ) I guess we just like the same foods! These did turn out great! My husband and I both enjoyed them and it was such a quick dinner.

Teriyaki Grilled Pork Chops

Ingredients:

2/3 cup soy sauce

1/3 cup firmly packed light brown sugar

1/3 cup water

¼ cup rice vinegar

3 cloves garlic, finely chopped

2-inch piece fresh gingerroot, peeled and chopped fine (or 1 ½ tsp. dried ginger)

4-6 pork chops

Directions:

For the marinade, combine all ingredients except pork chops in a saucepan. Bring to a boil and stir until sugar is dissolved. Cool the marinade completely. Put the pork chops in a large resealable plastic bag and pour the marinade over them. Seal the bag, pressing out excess air. Allow chops to marinate, turning bag once or twice, at least 6 hours or up to overnight.

Pour the marinade into a saucepan and boil for 5 minutes. Grill chops on an oiled rack, approximately 7-8 minutes per side, or until just cooked through, basting with marinade during last 5 minutes of cooking.

Source: adapted from Elite Entrees, originally from Gourmet Magazine

Marinated Chicken Kabobs

June 17, 2008

Here’s another delicious dinner to add to my “it’s too freakin’ hot to cook inside” list. My sister was visiting for my birthday so I decided we would grill out last night. I had all the ingredients to make chicken kabobs so I decided to use this marinade recipe that I’ve used before and added about 1 tsp each salt and pepper. I used chicken, cut into 1″ chunks, bell pepper, red onion, and grape tomatoes. I tossed them all in a bowl with the marinade and let them marinate for an hour. Then I put the chicken and veggies on soaked skewers (to prevent burning on the grill). I also made some red potatoes in a foil packet on the grill so I wouldn’t have to do any cooking inside. I seasoned them simply with salt pepper and lemon juice and left them on the grill about 30 minutes.  It was a wonderful birthday dinner, even if I did make it myself. : P

On another note, I got new kitchen toys for my birthday! My wonderful husband got me the KitchenAid ice cream attachment and an extra bowl for my mixer. I’m so excited to make some frozen treats for summer!

Summertime Grillin’

June 9, 2008

It is very evident by the suffocating heat and humidity that Summer is upon us. I think somehow Spring just passed us by here in Alabama. And with this hot weather comes the smell of grills firing up all around my neighborhood. Sure there is something wonderful about grilled food that makes you feel more relaxed like you’re having a back yard party even if it’s just a week night, but let’s face it, it’s just about too darn hot to cook inside! Lately I’ve been dreading turning on my oven. By the time I get dinner done, I’m sweaty and have to cool down before I can even eat. So needless to say you are probably going to be seeing more grilled foods in my blog for a while.

Now whenever I ask what my husband what he wants to grill he will most always say “burgers”. The guy loves some burgers. In the evenings when we walk our dogs around our neighborhood if he smells the smoke of grill he will always say “we need to grill burgers soon”. Now I get tired of plain old burgers. I can think of tons of other things that I would love on the grill. But what can I say, he has simple tastes. So tonight I decided we would grill burgers but I wanted to change them up a bit from my regular recipe. So I threw some ingredients together and what came out was a super moist, smoky, and delicious burger. You should definitely give this one a try if you’re looking to change up your regular burger recipe.

*I also think bacon would be awesome on these burgers.

Barbecue Burgers

1 1/4-1 1/2 lb ground beef or chuck

1/4 cup barbecue sauce plus more for brushing the tops of the burgers (I used honey bbq because that’s what I had)

2 cloves garlic, minced (3 cloves if they’re small)

1 tsp worcestershire sauce

1/3 cup bread crumbs

1 tsp salt

1 tsp ground black pepper

*Buns

*Sliced sharp cheddar cheese

Combine all ingredients in a bowl. Form into 6 patties. Place on a hot grill or grill pan and cook until desired doneness. Brush the tops of the burgers with the extra barbecue sauce once they’re done. Top with the sharp cheddar and remove from the grill. Place the buns on the grill and allow them to toast for about 5 minutes or so.

Carmelized Onions and Mushrooms

1 yellow or sweet onion, sliced into thin strips

2 cups mushrooms, cleaned and chopped into 1/2″ chunks

1 tsp salt

1 tsp ground black pepper

1/2 tsp sugar

2 Tbsp butter

2-3 Tbsp beef broth or water

Melt the butter in a skillet over medium heat. Add the onions to the pan and toss to coat with the butter. Add the salt, pepper, and sugar and toss again. Cover and allow to cook down about 5-7 minutes or until you start to see a light brown coloring on the onions. Add the mushrooms in and stir together with the onions. Cover and allow to cook another 5 minutes. Add the broth or water to deglaze the pan and get all the brown bits off the bottom. Serve on top of the barbecue burgers.

Basic Burger

October 31, 2007

Cold weather is fast approaching so there won’t be much grilling going on for the next few months. It’s still fairly decent weather out, so we can still get a few more uses out of the grill this year. I asked my husband last week to pick two things he wanted for dinner this week. One was burgers and the other, his favorite pasta. So tonight he fired up the grill and I made my basic burger recipe. Very easy and tasty and a nice farewell to summer.

My Basic Burger

1 1/4 lb lean ground beef
1/2 cup plain bread crumbs
5-6 dashes worcestershire sauce
2 tsp Paula Deen’s Steak and Prime Rib Rub (a mixture of salt, garlic powder, and smoke flavorings)-goes well with burgers, too

Combine all ingredients in a bowl until well mixed. Form into patties.
Makes 4 large burgers.

Summer Grillin’

June 4, 2007

I’m always looking for new marinades to spice up regular old grilled chicken. I like marinades that are simple, but have lots of flavor. Well this one is both! It has a subtle lime flavor but the red pepper adds a nice kick to it. The original recipe calls for a black bean sauce but since I have such a picky husband that won’t eat beans of any kind, I decided to just use the chicken marinade.

Grilled Lime Chicken
3 Tbsp. fresh lime juice
1 Tbsp. vegetable oil
¼ tsp. dried red pepper flakes
3 cloves garlic, crushedDirections:
Combine lime juice, vegetable oil, red pepper and garlic in a large zip-top heavy duty plastic bag. Add chicken; seal bag and marinate in refrigerator for 8 hours, turning bag occasionally. Remove chicken from bag and grill over medium-hot coals. Cook 8-10 minutes on each side or until chicken is done.

*I served this with roasted red potatoes and steamed baby carrots.

Here’s the recipe for the black bean sauce that I ommited.

1 cup water
½ cup red bell pepper, diced
1 tbsp. red onion, chopped
1 can black beans, drained
½ cup orange juice
2 tbsp. balsamic vinegar
¼ tsp. salt
1/8 tsp. black pepper
1 clove garlic, crushed
sprigs of fresh cilantro (optional)

Bring water to a boil in a small saucepan; add bell pepper and onion. Cook 30 seconds; drain. Rinse with cold water until cool; drain and set aside.

In a food processor, add beans, orange juice, balsamic vinegar, salt, pepper and garlic. Process until smooth. Pour into a saucepan; cook over medium-low heat until heated.

Divide bean mixture onto plates. Place chicken breast on top of sauce; top each with some of the bell pepper mixture or a fresh tomato salsa. Garnish with fresh cilantro.