August 29th, 2008

It’s Labor Day — Get to Work!

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So, Labor Day weekend is upon us. That means you’d better have all your weekend vittles marinating and defrosting.

And get that grill ready cuz it is time to use it!

After this, much of the country will start to get colder in the coming weeks so you’d better make the most of this precious time we have right now. And get outside! Your grill is calling.

What’s it calling for, you may ask?

I think you know.

Really? You don’t know?

Steak.

Are you new here?

If so — welcome! We’ll help you figure out what Labor Day is calling for. Is it T-bones? Steakburgers?

Click on the “Recipes” tab up at the top. That’s a great place to start.

And check out this article from today on abcnews.com. It’s got lots of ideas for this weekend.

Enjoy your time off and revel in the deliciosity that is steak. I know I will be. I’ll post photos of what I’ll be eating next week.

You can bet beef will be involved. Oh, yeah.

Have a great Labor Day, everybody!

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August 28th, 2008

Make Your Own Steak Sauce

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Like a good steak sauce? Don’t want to break down and buy the kind the store carries?

Make your own!

Here, Chef John shares his secret steak sauce recipe with us.

There’s a video of the process and a link to the ingredients. So, check it out here!

Photo and link courtesy of foodwishes.blogspot.com.

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August 27th, 2008

Size Up Your Date Using Steak

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I’ve unscientifically tried to place people into categories according to the steak they prefer.

Well, our friends over at It’sOnTheTable.co.uk have taken it one step further. They’ve put people you’re dating (or already married to) in categories according to their steak of choice.

I like to think of it as a Love-O-Meter.

Check it out and see if it’s accurate!!

Click here . . . if you dare!!!!

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August 26th, 2008

Hangin’ With Mr. T-Bone

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Here’s the scenario:  You’ve grilled up a beautiful T-bone. It’s cooked just right — it’s juicy in all the right places, it’s seared in all the right places and the grill marks are outta sight.

What could possibly be good enough complement that? Or (gasp!) to sit on the same plate?

You’d better have a killer side, baby. That’s all I’ve got to say.

Psst. Yeah, you. Come here . . . closer . . .

Closer.

I’m gonna let you in on a little secret.

Try this . . .
Avocado Salad with Lemon and Olive Oil
Serves 6

2 cups finely chopped onion
¾ cup finely chopped red bell pepper
3 T finely chopped seeded jalapeno pepper
3 T extra virgin olive oil
3 T white wine vinegar
2 T fresh squeezed lemon juice
1 tsp Dijon mustard
¾ tsp sea salt
¼ tsp freshly ground black pepper
1 large garlic clove, minced
1½ cups chopped peeled avocado (about 2)
1 (8 oz) pkg. mixed greens (about 8 cups)
1½ cups grape tomatoes
2 T chopped fresh cilantro, optional
¼ tsp hot pepper sauce, optional

Combine first 10 ingredients in a large bowl; toss mixture gently. Cover and refrigerate 3 hours. Stir in avocado just before serving. Divide greens and tomatoes among 6 salad plates. Top greens with avocado mixture and garnish with cilantro if desired.

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August 25th, 2008

School’s In!

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For our part of the world, school starts back today. And now that we’re back in the swing of things, nighttime gets a little hectic with homework, soccer practice, dinner and bedtime.

So here’s a great time-saving school night dinner to keep you going. Enjoy!


Steak with Garlic Sauce Dinner

Steak with garlic sauce is paired with sesame pea pods and rosemary bread for a memorable dinner. Great for any night of the week since it’s ready in 15 minutes.

How to Do it in 15 Minutes:
Put up water for the pea pods
Broil the steak
Make the garlic sauce while the steak’s cooking
Make the pea pods
Prep the bread
When the steak is finished, toast the bread

Four ingredients never tasted so good (not including oil, salt, and pepper.) You’ll find yourself using the garlic sauce for just about anything – short of drinking it straight from the pan.
Ingredients
1½ pound flank steak
½ teaspoon salt
¼ teaspoon ground black pepper

Sauce:
4 tablespoons butter
2 cloves of garlic, minced
pinch of ground black pepper
½ teaspoon Worchestershire sauce
Cooking Instructions
Heat broiler. Season steak with salt and pepper.
Broil steak about 6-inches from heating element, turning once, about 8 to 10 mintues, or until medium rare.

Sauce: In small saucepan over medium heat melt butter. Add garlic, pepper, Worcestershire sauce and any accumulated steak juices.
Make it Faster
Two teaspoons bottled crushed garlic can be used in place of 2 minced garlic cloves
Tips & Tricks
Smash garlic cloves with the flat side of a large knife to easily remove the cloves’ skin
Nutrition Facts
Servings per Recipe: 4
Amount Per Serving: 6 ounces Flank Steak and 1 tablespoon Garlic Sauce
Preparation Time: 2 minutes
Cooking Time: About 10 minutes
Ready In: 12 minutes
Servings: 4

Photo courtesy of recipes.kaboose.com.

Check out the entire article here.

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August 22nd, 2008

Look At Us Now!

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Well, I’m excited (and I hope you’ve noticed) that www.steak-enthusiast.com has a new look!

Along with groovy new graphics, there are lots of cool buttons and better site functionality. I hope it’s easier for you to use so you can get down the the REAL business of reading about, talking about, sharing about . . . STEAK!

Let me know what you think of the changes. And keep sharing your comments about recipes, experiences and more!

Happy Friday!

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August 21st, 2008

Wassup With Catsup?

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I’ve briefly mentioned my puzzlement at this issue before when I showed you this picture of the soft play area at our local mall.

See that little dollop of ketchup/catsup? I don’t get it.

Who puts ketchup on their steak? I wondered.

Well, I had a little chat with a neighbor down the street who I’ll call “Joanne.”

Now I know.

Joanne’s ENTIRE FAMILY puts ketchup on their steaks.

I had so many questions for her I didn’t know where to begin.

Me:  Why?

Joanne:  Why not?

Me:  Well . . .

Joanne:  Look, it brings out the flavor of the steak. And we like our steaks well done so without the ketchup it’s too dry.

Me:  My kids put ketchup on everything so I can understand the kids doing that. . . but you and Hector?

Joanne:  Are you implying that the ketchup is not good enough for the steak?

Me:  Uh, ah, um . . .

Joanne:  Well, missy, what do you put on your steaks?  A-1?  Huh?  How’s that better?

Me:  Well, I don’t, but my husband . . .

Joanne:  Yeah, I thought so.  Your kind makes me sick.  You’re all judgemental with your fancy sauces and such.

Me:  But, Joanne, I just want to understand . . .

Joanne:  Understand??!!  Understand??!!  Until you’ve lived in my house and walked in my shoes you will never UNDERSTAND why we do what we do.

Me:  Uh. . .

Joanne:  So why don’t you go back to your little sheltered, closed-minded kitchen and whip you up something that’s “acceptable by society,” okay? 

(She used actual air quotes here.  Then she stomped off.)

I really wasn’t sure what happened out there on the street. But I had a feeling it had nothing to do with ketchup. Someone has a chip on her shoulder the size of Mount Rushmore.

And I was not any closer to understanding the ketchup-smeared-all-over-steak thing.

So I did go back to my little kitchen, got out my Teriyaki sauce and took a big swig — right out of the bottle.

Stay classy, Joanne, I thought. Stay classy.

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August 20th, 2008

Macho Steak

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Who knew steak could be macho or undeniably feminine?

Well, um, I guess I did cuz in previous posts I’ve mentioned how the filet seems to be a girlie selection while T-bones and Porterhouses are the choice for the man who likes being a man.

But . . . perhaps it’s not the cut of meat that makes a steak macho. Perhaps it’s what you put on it. Or in it.

This recipe calls for KC Strips – a respectable cut for either of the sexes. But you gotta check out some of the ingredients. Jalapeños, garlic, beef broth.

What’s that sound Tim Allen used to make on “Home Improvement?”

Yeah, that one.

That’s the sound that comes to mind when I see this recipe. It makes me feel like a macho man — even though I assure you I am not.

Check it out.

Macho Steak
This recipe is adapted from Mmmiami – Tempting Tropical Tastes for Home Cooks Everywhere to be published by Henry Holt, Fall 1998.

  • 2 jalapeño peppers, seeded and minced
  • 3 garlic cloves, peeled and minced
  • 1 1/2 teaspoons ground cumin
  • 1/2 cup dry white or red wine
  • 1/2 cup beef broth
  • 1 tomato, peeled, seeded and chopped
  • 2 tablespoons butter, cut into 4 pieces
  • 2 tablespoons vegetable oil
  • 4 8-ounce, 1″-thick KC strip steaks
  • 1 tablespoon chopped cilantro
  • Salt and freshly ground pepper

Stir the jalapeños, garlic and cumin together in a small bowl and set aside. Set the wine, broth, tomato and a large platter nearby, too; leave the cut butter in the refrigerator to keep it cold.

Heat the oil in a large, heavy skillet over medium-high heat. Pat the steaks dry with paper towels to ensure even browning; season with salt and pepper.

Put 2 steaks in the skillet and cook to the desired doneness, about 4 minutes per side for medium-rare. Transfer the steaks to a platter and cover loosely with foil to keep them warm. Cook the remaining steaks in the same way.

Pour off all but 1 tablespoon of drippings and reduce heat to low. Add the jalapeños, garlic and cumin; cook, stirring, for 30 seconds. Increase heat to high, stir in the wine and bring to a boil, scraping up browned bits with a wooden spoon. Boil, stirring constantly, until liquid is reduced to 2 tablespoons.

Add the broth, return it to a boil and cook until reduced to 1/4 cup, about 2 minutes. Reduce heat to low, stir in tomato and simmer 1 minute. Pour in any juices that have accumulated around the steaks and simmer 1 minute more. Add the butter, 2 pieces at a time, swirling the pan until it melts.

Remove pan from heat. Stir in the cilantro, and add salt and pepper to taste. Transfer the steaks to dinner plates and spoon on the sauce. Serves 4.

 

You can see this recipe and others like it here.

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August 19th, 2008

Steak — Hawaiian Style

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We had a trip planned for April to visit Hawaii. I’ve never been, but my husband has. We wanted to see it together to celebrate our 10th anniversary.

Then, life happened. My youngest had a hospital stay and our lives were turned upside down.

Hawaii is again in the distant future for me. And that’s okay. My little guy needs me.

But that doesn’t mean I can’t enjoy the goodness and flavors of the island while I wait to get there.

Check out this recipe from homeparents.about.com using pineapple and soy sauce. It doesn’t get much Hawaiian-er than that.

(Yeah, I know that’s not a real word.)

Plus, I just like the word “bits.” It makes it sound really cute.

Waianae Steak Bits
 
These are so good; marinated steak bits in a pineapple and soy sauce marinade.
 
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
 
2 pounds beef steak, cut into bite sized chunks

1 cup ketchup

1 one standard can of pineapple bits with the juice

1/2 cup soy sauce

2 cloves of garlic, minced

1 onion, diced

1 bell pepper, diced

1 small carrot, sliced

salt and pepper to taste

Preparation:

Combine all ingredients except steak in a bowl or dish. Add steak. Allow to marinate overnight, then drain off the marinade and save it. Cook in a pan until the meat is done, then add the reserved marinade plus one cup water with a tablespoon of cornstarch added. Cook until the sauce is thick. Serve with rice.

For a picnic version, don’t add the veggies and serve with tooth picks. I’ve made 10 pounds for a picnic and not had one bit left to take home!

Here’s a link to the recipe. Enjoy!

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August 18th, 2008

Roughing It? Don’t Forget Your Steak

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The following is a recipe for steak and potatoes out in the wilderness. If you’re going camping, of course you never want to forget your steak and potato.

I’m just glad that it is a possibility. I, personally, always thought that beef jerky and lots of canned things were on the menu at a campsite.

Shows you how much I know.

I’m assuming this could also work for power outages during a hurricane/tornado/national emergency/end of the world or just in your own backyard.

Enjoy. 

Succulent Steak in the Wilderness 

1 good, well marbled ribeye steak

2 – 3 Tbsp McCormick’s Montreal Steak Seasoning

2 small cans of green chilies

1 c soy sauce

1 potato

“I Cant Believe its not Butter

2 tsp garlic salt or powder

Directions

The night before your trip: rub steak with seasoning, both sides, pressing seasoning into meat, place rubbed steak in Ziplock bag. Sprinkle 1 of the cans of green chile on both sides of steak once in bag, add soy sauce, seal bag and: a. freeze steak (this only works for eating steak your first night out) or b. place steak in fridge, transfer to cooler next morning.

Spray potato with butter spray, sprinkle garlic salt/powder on coated potato, wrap in foil and refrigerate.

NEXT MORNING: Pack steak and potato in backpack or saddle bag (or cooler if you have such a luxury) and go have fun on your first day. When you get to camp, make a good campfire that yields coals, unfold or unroll piece of screen or mesh and place four rocks in the coals of your campfire. Spread mesh over four rocks and place four more rocks on top of the first four to hold mesh on place (you only need a cooking surface large enough for the steak). Make sure the rocks are large enough to keep the mesh approximately 6-10 inches above the coals.

Place potato at the very edge of coals, rotate a quarter turn every 5-10 minutes for 45 minutes. You can also place the potato close to the fire while you are waiting for the coals to develop, you can’t overcook it unless you really really try.

If you froze the steak, it should be thawed out by now. If it’s been in a cooler, then it’s all good. Take steak out of plastic bag, discard the marinade (including the green chiles). Place steak on mesh and cook for 8-10 minutes per side, depending on preference (I like mine medium rare, so 8-10 per side works depending on the heat of the coals; if you can hold your hand above the mesh for 6-7 seconds before it’s too hot, then the temp is perfect). If you want, and you remembered to pack it, open the second can of green chiles and cover the top of the steak with the chiles after you have turned it (you can scrape them off once the steak is done, or not, the chiles keep it moist and add more spice. It’s up to you).

If you timed the steak with the potato, it all comes off and out of the fire at the same time. The result is an awesome steak and potato in the wilderness.

Submitted by: Alan Tipps

Click here to go to the KOA Web site for more on this awesome idea! 

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August 15th, 2008

Beefy Photos

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Flickr is an online photo sharing site. It’s very cool because you can sign up for an account and then Grandma and Aunt Suzy can see all your photos of Baby Cutepants as soon as you upload them.

Genius.

And . . . what’s even more genius is that they have a group called “WE Love STEAK.”

It’s just photos of steak. Pure and simple.

You have to be a member of the group to add photos but anyone can see the decadent photos people have taken of tender, juicy steak in all its glory.

I’m getting hungry.

Click here to view these beautiful photographs. And, if you’re inclined, join the group and add some photos of your own — after you send them to me, of course!!!

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August 14th, 2008

Taste of Bombay

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Yesterday, I found a “crazy” recipe. Today, the recipe is “madness.”

Do you see a theme forming here?

My personal issues aside, Indian flavors have always intrigued me. This one includes curry powder, turmeric and lots of other good stuff.

Take a look!

Bombay Madness 

4 Steaks, filet mignon, 1-inch
1 tb Garam Masala – see any  thick Indian cookbook – (If Garam Masala is not chopped OR available, use 2 tb of Curry powder)
Pepper, white, cracked
1 tb Curry, powder 
1 Lemon grass, stalk,
1 bn Lemon thyme or 2 Peel, lemon, chopped
1 tb Juice, lemon
1 Ginger, 1-inch piece  thinly sliced Salt (to taste)
1 pn Turmeric, ground  
20 Peppercorns, black, crushed
Pepper (to taste)

Curry Butter:
1/4 lb Butter, unsalted  and
2 Ginger chopped or thin slices
1 lg Shallot, chopped
1 sm Garlic, clove, chopped
1 sm Chili, green, seeded

Garnishes:
Onions
Pickled cucumbers in yogurt
Creme fraiche
Mint chutney
Papaya, sliced
Banana, sliced
Other garnishes of choice chopped  

Steaks: Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.) Press a generous amount of white pepper into the surfaces of the steaks. Cover. To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY. Curry Butter: Blend all of the ingredients in a food processor until smooth. Accompaniments and Garnishes: For the pickled onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained onions. Reserve. For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1.4 cup plain yogurt and 1./2 cup creme fraiche. Add a dash of chili powder and mix with the cucumbers. Chill. For the mint chutney, see any Indian cookbook. Other garnish should balance Western color and freshness with the Indian flavors. Possibilities include blanched carrots, green beans, zucchini, and okra. To Assemble: To serve, arrange accompaniments around the outside of a heated plate, place a filet in the center, and top with a dab of curry butter. Serve immediately. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California Pastry Chef: Ann McKay File

You can see the entire recipe from bigoven.com here.

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August 13th, 2008

Craaaaaazy Steak

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I love any recipe that has the word “crazy” in it. Check this one out from our friends over at foodbuzz.com.

It’s craaaaaaaaaazy!

Crazy Steak and Potatoes

This ain’t jo mama’s steak and potatoes. Or maybe it is…who really knows. Let’s find out. Still cooking for one this evening, but I misjudged some calculations in the process, so this recipe is written for two. Necessary items:

2 steaks, roughly 1/3 lb each (I used filet this time, but NY strip or rib eye would work just fine)

2 medium yukon gold potatoes, cube to roughly 1/4″

1/3 C chopped fennel bulb

1T chopped fronds from fennel bulb

1 shallot

1 carrot (I’m using a leftover carrot from last night)

1/4 C grated Fontina cheese (or Parm or whatever)

2 cloves garlic, minced

1/3 C red wine (whatever you planned on drinking)

1/4 C low salt beef broth

1/4 C low salt chicken broth

1T tomato paste

1T olive oil

1T heavy creme or whipping creme

1 1/2 T non-salted butter

2T dried oregano

Salt and pepper to taste

Take the steak out of the fridge. Turn the oven on to 400. Combine in medium bowl potatoes, fennel bulb (not fronds), cheese, 1 clove minced garlic, oil, creme, oregano, salt and pepper. Oil or spray w/ cooking spray the interior of 2 cylindrical pieces of metal and place in roasting pan that has also been lightly oiled/sprayed. Toss all the stuff in the bowl until well combined and then pack into the cylinders. Place in oven and set timer for 20 minutes.

Pour/mix a drink. Dice the shallot and carrot. Mince the garlic. Pat the steaks completely dry and salt and pepper each side. Heat a pan on medium high heat and melt the butter until just sizzlin’. Place steaks in pan. (Take a look here for a piece of equipment that will make your life easier for a recipe like this. It’ll protect a lot of splatters and ease clean-up.) Turn the fan on ‘cause if you’re doing it right there’s gonna be lots of smoke. Cook 3 minutes each on the long sides and then 1 minute each on the other 4 sides so you have a nice browned sear on each side. This should realize a medium rare steak. Not sure how to tell if your steak is cooked enough? Try this.

Turn off heat. Place steaks on a plate and tent w/ foil. Let the pan cool for 2 minutes. Place 1/2 T butter in pan and turn the heat to medium. [By the way the timer for the potatoes probably went off about right now. Turn the heat for the potatoes completely off and let them continue to cook.] Back to the pan – saute shallots and carrot until relatively soft. Add wine and broths, tomato paste, minced garlic clove, oregano and boil until reduced to half, stirring occasionally. Set to simmer and add steaks back to pan. Add 1/2 T butter and stir sauce, occasionally flipping steak to warm back up and finish cooking. Do this for 2 to 3 minutes.

Plate steaks. Take potatoes out of oven. Use spatula to ease them off the pan (still in the cylinders) and place down on plates. Press down on tops of potatoes and carefully remove cylinder. Spoon sauce over steak and plate. Chop and sprinkle fennel fronds over potatoes.

Eat up.

 

You can see the entire article here.

Photo courtesy of foodbuzz.com.

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August 12th, 2008

Steak Stereotypes?

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I’m always interested to see what cut of steak people choose. And males and females seem to always gravitate toward specific ones.

This weekend we ate steak with two couples — neighbor friends. You can learn a lot about someone by the steak they eat. I always have a ribeye so I don’t count. We already know I have issues that need to be dealt with.

But the other two women? Filet mignon.

It never fails. It’s the smallest and debatably most tender cut. Perhaps they like to appear feminine and not at all hoggish.

I, on the other hand, have no problem eating every bite of my much larger ribeye.

The men fall into that “macho” category with two of them choosing KC strips and one a T-bone.

I like the T-bone, too. Does that make me macho?

I wore red lipstick that evening in an effort to scream, “I AM FEMALE!”

I hope it worked. Cuz my steak sure was good.

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August 11th, 2008

Mmm Mmmm Good!

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A good steak makes any recipe that much tastier. Here’s a soup recipe from Canada’s Heart and Stroke Foundation. And if they’re endorsing it it’s got to be heart-healthy as well! How could you go wrong with this one?

Steak and tomato soup

Makes 2 to 3 servings

Buy a small steak to create a full meal soup for two. Chockfull of vegetables and beef, this soup tastes fresh and delicious with little effort to get it on the table.

Ingredients

  • 1 beef grilling steak, about 6 oz/175 g (such as rib eye, striploin or tenderloin)
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) dried oregano
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 tbsp (15 mL) canola oil
  • 1 onion, thinly sliced
  • 1 stalk celery, thinly sliced
  • 3 cups (750 mL) low sodium beef or chicken stock
  • 1 1/2 cups (375 mL) diced canned tomatoes with juices
  • 2 cups (500 mL) frozen mixed vegetables
  • 1 tbsp (15 mL) Worcestershire sauce

Directions

  1. Trim visible fat from steak and discard. Thinly slice steak and place in bowl. Add garlic, oregano and hot pepper flakes and toss to coat; set aside.
  2. In nonstick skillet heat half of the oil over medium high heat and brown steak on both sides, reserving any garlic and herbs for onions. Remove to plate.
  3. Add remaining oil to soup pot over medium heat and add onion, celery and any remaining garlic and herbs from steak and cook, stirring for 7 minutes or until softened. Add stock, tomatoes, vegetables and Worcestershire sauce and bring to a boil. Add browned steak; reduce heat and simmer for 15 minutes for flavours to develop.

Tip: Use frozen diced vegetables like carrots, peas and corn or green beans for the vegetables. Any small vegetable mixes will work well too.

Nutrition information per serving

  • Calories: 242
  • Protein: 19 g
  • Fat: 9 g
    • Saturated fat: 2 g
    • Cholesterol: 25 g
  • Carbohydrates: 24 g
    • Fibre: 5 g
  • Sodium: 517 mg
  • Potassium: 841 mg

Developed by Emily Richards, P.H. Ec. ©The Heart and Stroke Foundation.

You can see the recipe and their other great resources here.

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About Me

Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.

I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.

Read More About Me »

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