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Although summer is barbecue season, I rarely light the grill if it is just Mom, Edward and me for dinner. But we are beef-eaters so I often cook steak, roasts, a batch of meatballs or pan-seared burgers.
I recently purchased a flank steak I intended to sear in olive oil on the stove top, but the notion to stir-fry hit me. I cut the beef into strips, made a marinade, sliced up some vegetables, put on a pot of jasmine rice and voila! We enjoyed a tasty meal that was cooked in no time.
I usually buy rib-eyes — on or off the bone — skirt steak or filet mignon. These are tender cuts and, although often pricey, there is no waste. I buy my beef at Whole Foods when certain cuts are on sale and at Trader Joe’s because the prices are outrageously low.
As far as grilling-season goes, nothing beats paying a great price for a choice cut then preparing it just they way you like.
Flank Steak Stir-fry
Ingredients:
1-1/2 pounds top-quality flank steak, patted dry with papers towels and cut into strips
Soy sauce, to taste
Sprinkling of red wine vinegar
Garlic powder, to taste
4 tablespoons olive oil
Freshly ground black pepper, to taste
1 bunch scallions, sliced
2 shallots, sliced
1 each red, yellow and orange bell pepper, seeded and sliced
3 tablespoons of canola oil
2 heaping tablespoons cornstarch mixed with 1 cup of water
Directions:
Place the beef in a glass or stainless steel bowl. Add the marinade ingredients — soy sauce, vinegar, garlic powder, olive oil and black pepper — and toss well with your hands. Set aside.
Place the vegetables in a bowl and toss well. Set aside.
Heat a wok or large skillet over medium-high. Add the canola oil and heat well. Add the beef and stir-fry for a few minutes for medium-rare. Add the vegetables and stir-fry until heated through, about five minutes.
Pour the cornstarch mixture into the wok or skillet. Lower the heat to low and blend well until the sauce thickens.
Serve immediately over hot steamed jasmine rice.
Serves four.
Note from Phyllis: It took me years to perfect properly steamed rice. I heat a few tablespoons of canola oil in a two-quart saucepan. I add the rice and saut� for a few minutes over medium. I then add either water or chicken stock and up the heat to medium-high. I let it cook, uncovered, for a few minutes, then I lower to a simmer and cover the pot. Fluff the rice with a fork just as it sets and again just before serving.
Rib-eye Steaks
Ingredients:
4 top-quality boneless rib-eyes, each about 6 ounces
4 tablespoons unsalted butter
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
Directions:
Wipe the steaks dry with paper towels.
Place a large skillet over medium-high heat. Add the butter and oil and heat until the butter sizzles. Add the steaks and sprinkle with the salt and pepper. Sear a few minutes on each side, depending upon the thickness of the beef.
Serves four.
Note from Phyllis: While the steaks are searing, I saut� onions in another skillet. You could also top the meat with saut�ed mushrooms or a mix of onions, mushrooms and red bell peppers.
My Burgers
Ingredients:
1-1/2 pounds ground beef
Kosher salt and freshly ground black pepper, to taste
Worcestershire sauce, to taste
A few drops of Tabasco
Generous sprinkling of dehydrated onion flakes
Garlic powder, to taste
Sprinkling of dried parsley flakes
2 tablespoons unsalted butter
2 tablespoons canola oil
Directions:
Place the beef in a mixing bowl and gently break apart with your hands. Add the remaining ingredients, except for the butter and oil. Blend well. Form the beef into four patties.
Melt the butter and oil in a large skillet over medium. Raise the heat to medium-high and sear a few minutes on each side for rare or a few minutes more on each side for medium-rare.
Serves four.
Note from Phyllis: This is a classic recipe from the restaurant 21 Club in New York City.
