Recipes / beef

Ribeye Steak Pasta Puttanesca

We found this recipe on Jo Cooks. "This Ribeye Steak Pasta Puttanesca is perfect for the meat eater in your life and simple enough for a fabulous weeknight meal. A classic and simple pasta dish with cherry tomatoes, olives and capers and a perfectly pan fried ribeye steak."

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

Steak
  • 1 1/2 lb ribeye steak
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp butter unsalted
  • 1 tbsp olive oil
Pasta
  • 12 oz pasta (I used rigatoni)
  • 1 tbsp butter unsalted
  • 4 cloves garlic minced
  • 1 pint cherry tomatoes (about 1 lb)
  • 1/2 cup Kalamata olives pitted
  • 2 tbsp capers drained
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 cup reserved pasta water
  • 1 cup Parmesan cheese freshly grated
  • 1/4 cup fresh parsley chopped

Directions

  1. Cook the pasta according to package instructions. Drain in a colander and rinse it under cold water to stop it from cooking any further. Reserve about 1 cup of the pasta water.
  2. Season the steak generously with salt and pepper on both sides.
  3. Heat the skillet on high heat then add the butter and olive oil. Once the butter has melted and the pan is really hot, you should see wisps of smoke, add the steak and cook the first side for 5 minutes, flip over and cook for another 5 minutes. See recipe notes on cooking time.
  4. Transfer the steak to a cutting board or plate and cover with aluminum foil. Do not slice it right away as all the juices will come out and you'll end up with a dry steak. Wait at least 5 to 10 minutes before slicing into it.
  5. Drain the skillet and add another tbsp of butter to it. Once the butter has melted add the garlic and saute for about 30 seconds until the garlic becomes really aromatic.
  6. Add the tomatoes, olives and capers to the skillet then season with salt and pepper. Saute for about 2 minutes until the tomatoes soften and the skins begin to wrinkle a bit.
  7. Add the pasta, reserved pasta water, Parmesan cheese and parsley to the skillet then toss everything together.
  8. Remove the foil from the steak and slice it across the grain using a sharp knife that will cut cleanly through the meat. Slicing across the grain will yield the most tender slices.
  9. Place the steak slices over the pasta and serve warm.
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Honey Beef Lettuce Wraps

We found this recipe on Creme De La Crumb. "Easy, completely delicious Honey Beef Lettuce Wraps with sweet and savory Asian flavors. Whip them up in about 20 minutes for a tasty appetizer or main dish!"

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3-4 as a main dish, or up to 8 as an appetizer

Ingredients

  • 3/4-1 pound very thin-cut beef (I used a carne asada cut)
  • 2 teaspoons sesame oil
  • 1/2 cup finely chopped mushrooms
  • 1/3 cup shredded carrots, finely chopped
  • 1/3 cup canned water chestnuts, finely chopped
  • 1/4 cup Kikkoman Less Sodium Soy Sauce
  • 1/4 cup hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes optional
  • head butter lettuce
  • sesame seeds
  • 2 tablespoons finely chopped green onions

Directions

  1. Finely chop beef into 1/4-inch pieces. Drizzle a large skillet with sesame oil, then combine beef, mushrooms, carrots, and water chestnuts and stir over medium-high heat for 3-4 minutes until meat is mostly browned.
  2. Stir together soy cauce, hoisin sauce, honey, rice vinegar, garlic, ground ginger, and crushed red pepper flakes. Stir sauce into beef and vegetable mixture and saute over medium heat for 3-5 minutes.
  3. Sprinkle with sesame seeds and green onions. Scoop beef mixture into butter lettuce leaves and serve.
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Making Your Own Bone Broth!

Ah, bone broth – comforting, immune-boosting, nutrient-dense, and one of our best sellers here at BlossomPure Organic. Did you know that you can make your own bone broth from our chicken, turkey, beef, and lamb soup bones? It’s easy, economical, healthier than store-bought versions, and oh-so-versatile!

In traditional societies across the world, every part of the animal was used – no exceptions. This included boiling the bones of the animal to make rich, nutritious broth, which you’ll now find in nearly every culinary tradition across the world. You can use bone broth as a base in soups and stews, to cook grains such as rice and quinoa for extra flavour, or to braise and roast meats and vegetables – though many choose to drink it plain, seasoned with salt and pepper to taste. It’s just that good for you on its own!

Some of the benefits of bone broth in the body include:

  • Promoting digestive health
  • Stimulating brain health
  • Boosting the immune system and metabolism
  • Supporting the body’s detoxification process
  • Aiding joint, hair, skin, and nail health

Remember, when you make bone broth, you are extracting the minerals from the bones. You’ll want the healthiest bones you can find – certified organic and 100% grass-fed from start-to-finish are your best bet. We always have soup bones in stock! 

How can you make your own bone broth at home? It’s simple, and once you try it, we’re sure you’ll have a pot simmering on your stove on a regular basis. We’ve adapted the following recipe from Wellness Mama:

Ingredients

  1. 2 lbs or more of BlossomPure’s chicken, turkey, beef, or lamb soup bones
  2. 2 chicken feet (optional – this adds gelatin)
  3. 2 tablespoons Apple Cider Vinegar
  4. 1 onion, 2 carrots, 2 stalks of celery, and additional vegetables as desired (these are optional, but add extra flavour and nutrition)
  5. Additional herbs or spices to taste (optional – ex. 1 bunch parsley, 1 tablespoon or more of sea salt, 1 teaspoon of peppercorns, 2 cloves of garlic for the last 30 minutes of cooking) 

Directions

  1. If you are using raw bones, place them in a roasting pan and roast for 30 minutes at 350. This is optional, but improves flavour (especially for beef bones)
  2. Place the bones in a large stock pot. Pour water of your choice over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water (The acid helps bring out the nutrients from the bones)
  3. Rough chop and add the vegetables to the pot. Add anysalt, pepper, spices, or herbs, if using (except garlic and parsley – add these in the last 30 minutes).
  4. Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done – 48 hours for beef or lamb, and 24 hours for chicken or turkey.
  5. Optional - during the first few hours of simmering, you can skim off the denatured proteins that float to the surface. This frothy/foamy layer will form and can be easily scooped off with a big spoon. Discard this if you’d prefer a less cloudy broth.
  6. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Recommended Further Reading

  1. Bone Broth Benefits for Health  - Wellness Mama 
  2. Bone Broth, Broths, and Stocks - Nourished Kitchen

 

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Greek Beef Skillet

We found this recipe on The Healthy Foodie. "Think of  it: ground beef can really be made / shaped into an infinite amount of dishes, not just patties or meatballs! It can be enjoyed hot or cold, morning, day or night. It can be turned into something extremely fancy or totally super rusticGround beef is the one meat that will always take me out of trouble when the fridge is practically empty. I know it’s done miracles for me this week."



Servings: 3-4

Ingredients

  • 450g grassfed ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ tsp Himalayan or unrefined sea salt
  • ¼ tsp freshly cracked black pepper
  • 2 tbsp dried oregano
  • 1 tbsp dried savory
  • 1 tbsp dried parsley
  • 100g kale, stems removed and chopped
  • 100g endives, chopped
  • 200g goat feta cheese, crumbled (omit for strict paleo)
  • ¼ cup sliced kalamata olives
  • ¼ cup sliced green olives

Recipes

  1. Add a little bit of cooking ghee to a heavy skillet (cast iron preferred) set over medium high heat. When the fat is nice and hot, add onion, garlic and salt and pepper and cook until fragrant and softened, about 2-3 minutes.
  2. Add ground beef and continue cooking until the beef is completely brown. Add kale, endives, oregano, savory and parsley and stir well. Set heat to medium and continue cooking until kale is dark green and wilted, about 3-4 minutes.
  3. Kill the heat and stir in half the goat cheese, if using.
  4. Sprinkle the olives on top, followed by the rest of the goat cheese.
  5. Set in the oven on broil for a few minutes, until the olives start to wrinkle slightly and the cheese takes a light golden coloration.
  6. Serve piping hot and drizzle generously with extra-virgin olive oil. For a bit of an added kick, sprinkle a little bit of hot pepper flakes all over the top.
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Turkish Stuffed Eggplants

We found this recipe on The Domestic Man. "When coming up with an idea for the dish, I decided to refer to some of the eggplant experts: the countries that live along the Mediterranean coast. Italy seemed too easy, so I went with Turkey instead, who have several classic eggplant dishes. Karniyarik is a stuffed eggplant dish from Turkey, similar to another popular Turkish dish, Imam Bayildi, which is similar but made without ground meat."



Servings: 4

Ingredients

  • 2 large eggplants, cut in half lengthwise, or 4 medium-sized eggplants
  • 2 tsp sea salt
  • 1 lb ground beef
  • 1 small onion, diced
  • 2 medium tomatoes, one sliced into 4 slices, the rest coarsely chopped
  • 1 tbsp tomato paste
  • 2 cloves garlic, minced
  • 1/2 tsp each salt and pepper, more to taste
  • 1 small handful fresh parsley, chopped
  • 2 tbsp coconut oil or ghee
  • 4 long green chiles (serrano or jalapeño okay, depending on heat preference), or 1/2 of a green bell pepper cut into 4 long strips

Directions

  1. Slice your eggplants in half lengthwise (if you’re using 4 medium-sized eggplants for this recipe, you’ll want to pare the eggplant in stripes lengthwise instead of slicing them in half). Fill a large bowl with water, stir in 2 tsp of salt, then add the sliced eggplants. Weigh the eggplants down with a plate to keep them submerged; soak for 30 minutes while you prep the filling. This step helps remove the bitterness from the eggplants.
  2. Heat a skillet on medium heat for a minute, then add the ground beef. Sauté until most of the pink is gone, stirring frequently to break up chunks, about 4 minutes. Add the onions and continue to sauté until the onions start to soften, about 4 more minutes. Add the coarsely chopped tomatoes (be sure to reserve four tomato slices for later), tomato paste, garlic, and salt and pepper; simmer until the tomatoes are softened, another 5 minutes. Stir in the chopped parsley, season to with more salt and pepper to taste, and set aside.
  3. Remove the eggplants from the water, rinse, and pat dry. Season with a little salt and pepper. In a large skillet (I just washed the one I had used to make the filling), warm 2 tbsp ghee or coconut oil on med/high heat for a minute, the place the eggplant cut-side-down. Cook in batches until browned, about 4 minutes, then set on paper towels to drain. You only need to brown the cut side of the eggplant. If you’re using medium-sized eggplants, you’ll want to brown them on the pared stripes, a couple minutes per side, until the whole eggplant is browned.
  4. Pre-heat your oven to 400 degrees. Scoop out the seed part of each eggplant and set aside. You don’t need to spoon out too much of the eggplant, just enough to make a divot to put the filling into. If you’re using medium-sized eggplants, simply make a deep slice lengthwise and push apart each slice to create an opening for the filling. Spoon in the filling then lay down half of a chili pepper and a tomato slice on each eggplant. It’s okay if you have leftover filling – you can sauté it in ghee or oil with the scooped out eggplant pieces to have something to snack on while the eggplants bake.
  5. Bake until the eggplants are soft all the way through, 20-30 minutes, then rest for 5 minutes before serving.
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Slow Cooker Marinara Meatballs

Thanks to Food Recipe Search for this hearty marinara meatball recipe! 

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes

Ingredients

Meatballs:

  • 1 ¾ pound of ground beef, choose the 85% lean grade
  • ½ teaspoon of garlic powder
  • 2 teaspoon of onion powder
  • ¼ cup of blanced almond flour
  • 1 whole egg
  • Crush red peppers
  • 1 tablespoon of Italian seasoning blend
  • ¾ teaspoon of fine grain sea salt, divide
  • 1 tablespoon of chopped fresh parsley

Marinara Sauce:

  • 1 can of 6 oz of tomato sauce
  • 1 can of 14 oz of diced tomatoes with garlic and basil
  • 1 can of 28 oz of crushed tomatoes with basil
  • 2 bay leaves
  • 2 tablespoon of chopped fresh oregano leaves
  • 2 tablespoon of chopped fresh garlic
  • ½ of medium onion, chop
  • Sea salt for taste

Directions

  1. Let’s make the meatballs first. Take a medium bowl, and add in the crushed red pepper, Italian seasoning, garlic powder, onion powder, ½ teaspoon of sea salt, and almond flour. Mix them together and make sure everything is dissolved well into a solid mixture.
  2. Take a large bowl, and add the ground beef in it. Pour the remaining sea salt, parsley, the almond flour mixture, and egg. Mix using your clean hands. The mixture should bind and get distributed evenly. Don’t work on the meat too much because the mixture will get tough. Mix slowly to prevent it.
  3. Take a large baking dish and line it with parchment paper. Meanwhile, pre heat the broiler. Spoon some of the meat mixture and roll it into a ball. You can make up to 20 meatballs with this mixture. Place the meatballs on the baking dish and make sure to give each meatball some rooms.
  4. Transfer the baking dish to the broiler, and broil for around 2 to 4 minutes. The meatballs will turn to light brown and release a small amount of fat. When it looks juicy enough, remove the baking dish from the broiler.
  5. Transfer the meatballs to the slow cooker, and don’t include the fat. This will make healthier option. Pour over the entire ingredients of marinara sauce and stir until it is mixed evenly. Stir slowly so you don’t break the meatballs. Cover the slow cooker and cook for around 4 hours. Considering that each slow cooker is different, you can check after 3.5 hours and adjust the timing from there. Don’t cook the meatballs more than 4.5 hours. It will get dry and overcooked.
  6. The meatballs are great to serve with any pasta or veggie noodles. Sweet potatoes and zucchini noodles make perfect and fresh fit, yet it tastes well on rice or eggs as well. Don’t forget to garnish the meatballs with fresh herbs, any of which you like best. You can refrigerate the leftovers up to a month in the freezer and 4 days in the fridge.

Recipe Notes

  • You can use your own favorite mix of ground meat. However, extra lean ground meat always tastes better and healthier.
  • Please use extra garlic and basil if you use plain tomatoes instead of the recommended above.
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Homemade Beef Stew

We found this recipe on CiaoFlorentina. "An easy and hearty homemade beef stew made with fork tender grass fed chuck roast and potato gnocchi dumplings, in a smoky paprika gravy with subtle hints of clove."

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 6

Ingredients

  • 3 tbsp olive oil
  • 2 tbs butter
  • 3 lb chuck roast cut into 1″ cubes organic grass fed
  • 1 medium onion, diced
  • 3 cloves garlic minced
  • 1/3 c all purpose flour
  • 1/3 c fresh italian parsley chopped
  • 6 sprigs thyme
  • 3 leaves bay
  • 4 whole cloves
  • sea salt to taste
  • freshly cracked black pepper to taste
  • 1 tbsp smoked or sweet paprika
  • 1 pinch red pepper flakes
  • 1.25 qt water, filtered
  • 3/5 c frozen green peas- thawed
  • 1 c cherry tomatoes, diced
  • 3/4 lb gnocchi or golden potatoes ( diced )
  • 2 carrots, sliced

Directions

  1. Heat up a large cast iron dutch oven over medium flame.
  2. Season the beef cubes with sea salt and black pepper and toss to coat well with 2 tablespoon of olive oil. Working in batches so you don’t overcrowd the pan, brown the beef in the hot pot. Transfer to a bowl and keep warm.
  3. Add the 2 tbs butter and a lug of olive oil to the pot and sautee the chopped onions until translucent (about 5 min). Add the garlic and red pepper flakes and cook one more min. Stir in the flour and paprika and cook for another minute or so making sure not to burn it.
  4. Deglaze the pot with the warm water whisking as you add it to break up any lumps that might form. Bring to a simmer.
  5. Add the beef cubes back to the pot, the bay leaf, whole cloves and thyme. Cover with a tight lid and allow it to simmer together for 2 1/2 hours stirring occasionally.
  6. Add the potatoes and carrots to the stew, turn the flame up to med-low and simmer partially covered for another 20 minutes or so until the potatoes are cooked through. Remove from heat. If using potato gnocchi add them in the last 5 minutes of cooking or boil separately then add them to the stew.
  7. Add the tomatoes and peas and give the stew a good stir. Cover with the lid for a few minutes until the tomatoes release their juices and the peas are just heated through.
  8. Adjust seasonings to your taste and serve the homemade beef stew with crusty bruschetta and sprinkled with the fresh parsley.

OVEN METHOD

  1. Preheat your oven to 375"F
  2. Follow the above steps and after you added the beef cubes back into the stew cover with a tight lid and transfer the pot to the hot oven. Cook for 2 hours then add the carrots and potatoes or dumplings/gnocchi. Cook an additional 20 minutes or so until cooked through and the beef is fork tender.

SLOW COOKER/CROCK POT METHOD

  1. Add the beef, onion, garlic, sea salt, potatoes, carrots, cloves, thyme and bay leaf to the slow cooker.
  2. In a bowl whisk together the water with the flour and paprika. Pour over the ingredients and drizzle with the olive oil.
  3. Cook on hight for 5-6 hours or on low for 11 -12 hours. 
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30 Minute Ginger Beef

We found this recipe on Lord Byron's Kitchen. "Tenderized cuts of beef, fried until crispy, and coated in a garlic and ginger sauce – 30 Minute Ginger Beef is an inexpensive dinner the whole family will love!"

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

  • 1 pound skirt steak,sliced thinly
  • 1/2 cup cornstarch
  • 1/4 cup vegetable oil,plus more for frying
  • 1/2 cup white onion,finely chopped
  • 2 cups carrots, julienned
  • 3 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1/4 teaspoon dried red chili flakes
  • 1/2 cup soy sauce
  • 1/4 cup white vinegar
  • 2 tablespoons sesame oil
  • 1/2 teaspoon black pepper
  • 1/2 cup brown sugar,lightly packed
  • 2 tablespoons sesame seeds

Directions

  1. Toss the skirt steak with the corn starch in a large bowl and set aside.
  2. Over medium heat, add the vegetable oil and onions to a sauce pan. Sauté for two minutes until onions are translucent.
  3. Add the carrots to the onions and sauté for 3-4 minutes until tender.
  4. Next, add the garlic, ginger, and chili flakes. Stir into the carrots and onions. Cook for 1-2 minutes.
  5. Lastly, add the soy sauce, vinegar, sesame oil, black pepper, brown sugar, and sesame seeds. Whisk together.
  6. Lower the heat to a simmer and allow the sauce to slightly thicken.
  7. In the meantime, bring about 2-3 cups of vegetable oil to optimum frying temperature in a deep skillet. Shake the excess corn starch off the beef and fry each piece in batches until crispy. This process takes about 3-4 minutes. Drain the fried beef on paper towels.
  8. Finally, toss the fried beef with the sauce mixture. Serve immediately.
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Steak With Garlic Butter and Potatoes

We found this recipe on Eat Well 101. "This easy one-pan recipe is SO simple and SO flavorful. Juicy steak and crisp-golden potatoes are pan-seared and cooked to perfection with a luscious garlic, herbs and butter sauce. The thing we love with flank is that it’s a lean, yet soft cut of beef, meaning this recipe is nearly impossible to mess up. Ready in 30 minutes or less, this is the best steak and potatoes you’ll ever have!"

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2-3

Ingredients

Steak & Potatoes

  • 1 1/2 lb (650g) flank steak, sliced against the grain
  • 1 1/2 lb (650g) baby yellow potatoes, quartered
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 5 garlic cloves, minced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon fresh oregano, chopped
  • Salt and fresh cracked pepper
  • Crushed red chili pepper flakes, optional

Marinade

  • 1/3 cup soy sauce (or coconut amino if you’re strictly paleo)
  • 1 tablespoon olive oil
  • 1 tablespoon hot sauce (we used Sriracha)
  • Fresh cracked pepper

Directions

  1. In a large bowl, combine the steak strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes.
  2. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add potatoes. Cook for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork tender. Transfer to a plate and set aside.
  3. Keep the same skillet over medium heat and add remaining 2 tablespoons butter, garlic, red chili pepper flakes, and fresh herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute each, until nicely browned – adjust timing depending on how you like your steak.
  4. Right before the steak is done, you can stir in the reserved marinade if you like, and cook for one minute. Add the potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.
  5. Remove from heat and serve immediately, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the potatoes if you like. Enjoy!

Note: You can precook the potatoes in boiling salted water for 8 minutes before browning them. This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes.

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Pan Seared Steak With Balsamic Herb Cream Sauce

We found this recipe on Carl's Bad Cravings. "Easy Pan Seared Steak with a deeply caramelized seared crust and the most amazing Balsamic Herb Cream Sauce - perfect for Valentine's Day!  I've included step by step instructions, tips and tricks to achieve melt in your mouth, restaurant quality pan seared steak right in your own home even if you have never made steak before!"

Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Servings: 2

Ingredients

Steak
  • 2 10 -12 oz. each top sirloin steaks 1 1/2“ thick, room temperature*
  • Coarsely ground salt and pepper
  • 1 tablespoon Vegetable oil
  • 3 tablespoon unsalted butter
  • 1 sprig of rosemary (optional)
  • 3 garlic cloves, peeled, left whole
Balsamic Herb Cream Sauce
  • 2 tablespoon minced shallot
  • 1 garlic clove, minced
  • 1/2 cup low sodium chicken broth
  • 1/2 cup heavy cream
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 1/2 tablespoon chopped fresh chives
  • 1 1/2 tablespoon chopped fresh parsley
  • 1 tablespoon unsalted butter
  • Salt and pepper to taste

Directions

Steak
  1. Remove steaks from refrigerator 60 minutes before cooking to bring to room temperature.
  2. Pat steaks dry with paper towels. GENEROUSLY season steaks on all sides with freshly cracked salt and pepper, pressing salt and pepper into steaks so it sticks.
  3. Heat CAST IRON SKILLET over high heat. Add vegetable oil. When it starts to smoke, reduce heat to medium-high and add steaks. Cook for 4 minutes without moving (SET TIMER). Add butter, garlic and rosemary. Flip steaks with tongs (NOT a fork, you don’t want to pierce your steak), and continue to cook for 4 more minutes. MEANWHILE…
  4. Right after you flip the steaks, spoon melted butter over the steaks. Continue to baste steaks for the remaining cooking time, tilting the pan as needed to spoon the butter. 
  5. Check the internal temperature of the steaks after they have cooked a total of 8 minutes (they should be medium rare at this point). You want the temperature to register 5°F lower than the desired doneness (steaks will continue to cook after removing from skillet): For Medium Rare: 130°-140°, Medium: 140°-145°, Medium Well: 150°-160°. 
  6. If you wish to continue to cook your steaks, reduce heat to medium and continue to cook steaks to desired temperature, about 3-7 more minutes, flipping one more time and continuing to baste. 
  7. Transfer steaks to cutting board, and baste one more time. Loosely tent with foil. Let rest at least 10 minutes before slicing against the grain.
Sauce
  1. Remove rosemary and garlic from skillet. Drain off all but 1 tablespoon fat/juices. Heat over medium high heat. Add shallot and sauté one minute. Add garlic and sauté 30 seconds. Add chicken broth and simmer, stirring occasionally for 3 minutes to reduce to about 1/4 cup.
  2. Stir in heavy cream, balsamic vinegar and Dijon. Simmer until slightly thickened, about 2 minutes. Remove from heat and stir in 1 tablespoon butter until melted followed by fresh chives and fresh parsley. Season with salt and pepper to taste if desired. Pour over steak or serve along side.

Recipe Notes

*It is important to note the thickness of your steak and alter cooking time if needed.  Use PRIME cut steak for the juiciest, most flavorful steak (I find mine at Costco).  Choice is also acceptable but avoid Select or Standard cuts.  If you need to use a less expensive cut of steak, consider marinating beforehand.
*You can also use 4 6-8 oz. steaks but be sure to use a 12 inch skillet in order to not crowd the steaks.  Cooking time should be about the same if they are 1 1/2" thick.
**The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes for safety.
***The balsamic is light so if you prefer a stronger tang, feel free to add more to taste after your sauce is complete.

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Baked Stuffed Flank Steak

We found this recipe on Homemade Hooplah. "Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun dried tomatoes. It's easy to tailor to your tastes, too!"

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

  •  1-2 lb flank steakbutterflied
  •  2 tbsp panko breadcrumbs
  •  1 egg yolk
  •  1 and 1/2 cupmozzarella cheesegrated or shredded
  •  1 cup spinachfrozen pkg - thawed, rinsed, and well drained
  •  1/2 cup sun-dried tomatoes roughly chopped
  •  1/2 tsp garlic salt divided
  •  1 pinch black pepper to taste
  •  2 tbsp olive oil

Directions

  1. Preheat oven to 425f
  2. If you have not already done so, butterfly your steak by lining your knife up parallel with a cutting board and slicing through the center of the steak, stopping just short of cutting all the way through. This will make it so that you can open up the steak like sandwich bread, doubling the original length of the steak. Need a visual guide? Check out this video
  3. Using a meat mallet, even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick.
  4. In a large bowl, add egg yolk and lightly whisk with a fork. Add spinach and panko bread crumbs, mixing with the egg. Finish off by tossing in the mozzarella and sun-dried tomatoes until all ingredients are thoroughly mixed.
  5. Top butterflied steak with cheese stuffing, spreading it out evenly. Leave a 1 inch border along the edges of the steak clear of stuffing. Sprinkle top of stuffing with 1/4 teaspoon garlic salt and pepper to taste.
  6. Roll the steak along the "grain" (the ripples in the meat), starting with the smallest end first. Roll the steak tightly and tuck in any stray pieces.
  7. Using cooking twine (100% cotton string), snugly loop & tie the twine along the steak in 2 inch intervals. String should be snug enough to slightly compress meat but not so tight it begins to cut into the steak.
  8. Place stuffed & tied flank steak on a baking sheet of your choice (I used a 9x13 baking dish). Drizzle the steak with olive oil and use your fingers to thoroughly rub it into the meat. Sprinkle remaining 1/4 teaspoon garlic on top of the steak.
  9. Bake in the oven for 35 minutes, then set oven to broil and cook for another 5-10 minutes, to taste. Caution: Depending on how much juice the steak released while cooking, there may be a little smoke while broiling.
  10. Remove stuffed flank from oven and let rest for 15 minutes, exposed to air and undisturbed, before serving.
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Honey Soy Skirt Steak

This recipe is from Add a Pinch. "This honey, soy, garlic, and ginger marinade is delicious with ribeye, flank or skirt steak! Skirt steak cooks quickly, making it perfect for a weeknight, or weekend favorite! Skirt steak is a long, lean cut of beef from the chest and underbelly of the cow. It has a more pronounced beef flavor than flank steak and takes well to marinades.

Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Servings: 6

Ingredients

  • 2 teaspoons olive oil divided
  • 1 1/2 teaspoons soy sauce or coconut aminos
  • 1 1/2 tablespoons honey
  • 1 1/2 teaspoons red wine vinegar
  • 1/2 teaspoon crushed pepper flakes
  • 1/2 teaspoon ground ginger
  • 1 clove garlic minced or 1/2 teaspoon garlic powder
  • 1 (12-ounce) skirt steak
  • 2 teaspoons kosher salt divided
  • 1 bunch green onions finely sliced, divided

Directions

  1. Place the skirt steak into a 13x9 baking dish or into a thick zip top bag.
  2. Combine 1 teaspoon of the olive oil, soy sauce (or coconut aminos), honey, red wine vinegar, crushed pepper flakes, ginger, half of the kosher salt, and half of the green onions in a small bowl or a measuring cup and then pour over the skirt steak. Cover the skirt steak with plastic wrap (or seal the bag) and refrigerate for 1 hour.
  3. Drizzle the remaining teaspoon of olive oil onto a grill pan set over medium high heat. Add the skirt steak to the skillet and cook for 3 minutes. Then, turn the steak over and cook for another 3 minutes. Remove from the skillet and slice the steak into 1-inch pieces. Top the steak with the remaining green onions and season with the remaining kosher salt and serve.
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