Beef its what’s for dinner (salad)

So it is the busy holiday season and you might not have enough time to make a big dinner one evening. How about using some left over grilled steak from that doggie bag the other night. While this recipe calls for Beef Tenderloin any quality left over steak sliced thin will work just adjust the amount of steak to use what you have left. This recipe is very satisfying in the sense it is about the freshness and brightness that cilantro and lime bring to the dish. Like any of our recipes you could alter this one to make it more southwest and less Asian by simply changing some of the ingredients. Swap out the fish sauce for some smoky salsa and add a little avocado or jicama in place of the carrot. Enjoy!


Asian Beef Salad servings 4


1 lb Beef Tenderloin, grilled and cooled (left over steak)
1 Cucumber, peeled & seeded, sliced
½ Red onion, shaved
1 Carrot, julienne
1 Red Pepper, julienne
¼ cup Cilantro, chopped
2 Green onions, sliced
2 cup Salad Greens

Dressing

1/4cup Lime juice, fresh
1/4cup Rice Wine Vinegar
2 T Thai Fish Sauce
2 t Stevia
2 t Red Pepper Flakes


1. Take the chilled grilled tenderloin and slice into very thin pieces and set aside.

2. In a large bowl, place the sliced cucumber, carrot, red pepper, cilantro and green onions – toss to evenly distribute the vegetables.

3. In a separate bowl, combine the ingredients for the dressing and mix well with a wire whip.

4. Add the meat to the bowl containing the vegetables, add half of the dressing and toss to mix.

5. Add the greens to the large bowl and toss to completely coat and evenly distribute the salad mixture.

6. Divide the salad between four plates and drizzle the remaining dressing over each salad.


Calories Fat Fiber WW Pts
Per serving 282 12.33 1.4 6

Late Night Eats - the good , the bad and the hard to find

Yes we have not been asleep at the wheel. It just seems harder to get time to write and share with everyone the things we love. Well how about late night eats, mostly in Madison, but we have a few others. We look for those places we can get a nice drink and good nosh when the evening is done. Our favorites are Sardine (the bar menu), Tornado Room (the late night bar menu), Green Bush Bar (Pizza) and in NYC I love the Blue Ribbon. All of these have great wine lists, cocktails and wonderful service.

Sardine - Serves until 12 or 1 am depending on the night. Two killer burgers, a high end hot dog, a sopresat sandwich with house made hot gardinera. And the best bartenders in the city of Madison. Serving great Mojitos, Cosmos and wine by the glass. Always ask for a taste of wine before buying and ask for a recommendation - Gabe, Nate or Bobbi always have a good idea of what is hot.

Tornado Room - crowded, a hopping bar menu is not even available until after 10 pm. Killer wine selection, good scotches and whiskys. But the best $7 beef tenderloin sandwich anywhere and an amazing $5 jumbo shrimp cocktail. The service is professional but can tend toward serving the younger crowd a little more quickly....

Green Bush Bar - the best pizza in Madison. Serving until 11 or 12 depending on the night. Stay away if these is a Badger game of any kind. The bar is located in the basement of the Italian Laborers hall and is small, charming and a killer place to finish the evening due to the massive selection of scotches, bourbons and Irish whiskys. The pizza is sublime a cracker thin crust with just the right amount of toppings that you never feel stuffed.

Blue Ribbon - serving in GV until 4 am this is the place to eat serious food if you fly into NYC late. They have the best oysters on the half shell, and are know for the bone marrow with oxtail marmalade. Both ends of the spectrum succulent and decadent - and dam yummy. Also they have the best hanger steak when paired with an amazing bottle of pinot will delight any one. The service at Blue Ribbon is always spot on and very courteous and friendly.

So get out an about after the music stops to grab a late night bite that is sure to send you to dreamland with a full tummy and satisfied soul.

Korean BBQ it is HOT HOT HOT!

Here is the second recipe we created for the Value Cuts Summit in Austin. Just know that this is a spicy one, but not as hot as the proto-type. While developing this one Linda said it might be a little too hot for the average consumer. And after eating three tacos during development she was absolutely on the mark, it took a couple of hours for my tongue to cool off! So give these a try when you want to spice up your dinner – these can be either wok cooked or on the grill for even better smoky flavor. Happy eating




Korean BBQ Beef Tacos servings: 4


1 lb Delmonico cut steaks
12 each Tortillas, flour or white corn

Marinade
1/2 cup Korean soy sauce
4 cloves Garlic, minced
2 T Fresh ginger, grated
¼ c Brown sugar
2T Toasted Sesame oil
1 t Black pepper, fresh ground

Kimchi Slaw
1/2 c Romaine, shredded
1/2 c Napa cabbage, shredded
1/2 Cucumber, peeled & seeded, julienne
1/4 Red onion, shaved
1 Carrot, julienne
1/2 Red pepper, julienne
¼ c Cilantro, chopped
2 Green onions, sliced

Slaw Dressing
1/4c Lime juice, fresh
1/4c Rice wine vinegar
2 t Red chili paste
2 t Sugar
1/2 t Red pepper flakes

Red Pepper and Sesame Hot Sauce
3T Red pepper paste
3 t Sesame oil
3 t Brown sugar
2 T Rice wine vinegar

Preparation:

Take the chilled Delmonico steaks and slice into ¼” slabs. Place in a container for marinating.

In a bowl, combine all the ingredients for the marinade, pour over the Delmonico pieces, coating well. Cover and refrigerate for at least 8 hours.

In a large mixing bowl add all the Kimchi slaw ingredients and refrigerate until ready to dress.

In a separate bowl, combine the ingredients for slaw dressing and mix well with a wire whip. Add to the slaw ingredients and toss to combine. Refrigerate until needed.

In a separate bowl, combine the ingredients for the red pepper and sesame hot sauce; mix well with a wire whip. Transfer to a squeeze bottle.

Grill the marinated Delmonico slices over medium high heat until medium degree of doneness. Set aside to rest. When ready, slice into smaller strips.

Heat the tortillas and wrap in a towel to keep warm.

Assemble the tacos as follows:

Place a warm tortilla on a plate
Add approximately 3 ounces of Delmonico steak strips
Top with a generous portion of Kimchi Slaw
Drizzle the Red Pepper and Sesame Hot sauce over the slaw
Serve immediately

New Cuts of Beef - it is what's for dinner!

We just got back from Austin last week where we did a demo for the value cuts summit put on by Plate and Meatingplace magazines. We had a wonderful time at the Texas Culinary Academy a state of the art culinary school with 600 students. I created 2 recipes for the event using new cuts of beef from the National Cattleman’s Beef Association. We had a lot of fun and I wanted share these new recipes with you. All of the new cuts are becoming available in your local supermarkets. Give these a whirl when you get a chance – I will post the other one later this week.

Coffee Crusted Denver Steak with Spring Hash

Coffee Rub Marinade for 3 pounds of meat

1/8 c Instant coffee
1 T Kosher salt
1 T Brown sugar
2 t Cumin, ground
1 t Black pepper
¼ t Onion powder
¼ t Garlic powder
1/8 c Olive oil

Prepare Marinade:

1. Mix all dry ingredients together in a bowl.
2. Add Olive oil; mix completely.
3. Rub on Denver Cut steaks and marinate, refrigerated, for at least 8 hours.

Cooking:

1. Remove Denver Cut steaks from marinade.
2. Place marinated steak on a medium high grill or in a cast iron skillet; cook for 4 minutes. Turn and cook for additional 4 minutes to Medium Rare with a nice crust on both sides.
3. Remove from heat; allow to rest for a couple of minutes before slicing.
4. Slice the Denver Cut steak on the bias into 6 or 7 slices.
5. Fan slices around a portion of Spring Hash.
6. Sauce plate and lower half of the sliced Denver Steak with Red-eye Chipotle Glaze



Spring Hash servings 4

2 c Asparagus, cut 1” pieces, blanched
1 1/2 c Fingerling potatoes, diced, blanched
1 c Shitake mushrooms, sliced
1 clove Garlic, minced
¼ c Red onion, diced
1 bunch Ramps, sliced
2 sprigs Thyme
2 T Olive oil
To taste Salt & Pepper

Preparation:

In a sauté pan over medium high heat add the olive oil, onion, ramps, garlic and thyme, sauté until just tender.
Add asparagus, mushrooms and potatoes to pan; toss while sautéing.
Cook until everything is heated through, adjust seasoning.
Set aside and keep warm until needed for service.




Red-eye Chipotle Glaze

1/3 c Corn syrup
2 T Worcestershire sauce
2 T Ketchup
1 t Instant coffee
2 t Brown sugar
1 T Tabasco Chipotle sauce
3 T Butter, cold
To taste Salt & Pepper

Preparation:

In a sauce pan combine all ingredients except the butter and bring to a low simmer - stirring well.
Remove from the heat and add the butter by whisking in one piece at a time.
Adjust seasoning and reserve in a warm place until needed.


© Doak & Krantz 2009