Northwest NEWS

January 7, 2002

Home & Garden

*

Dining In: Here's the Beef

Stir-Fried Steak and Vegetable Sandwiches
   1 lb. beef round tip steak
   1 tsp. olive oil
   1 medium zucchini, cut into 1/4-inch thick slices
   1 medium onion, thinly sliced
   1 medium red bell pepper, cut into thin strips
   1 tsp. olive oil
   1/4 tsp. salt
   1/4 tsp. pepper
   4 crusty hoagie rolls (approximately 6 inches long each), split
   4 slices (3/4 oz. each) mozzarella cheese
   Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Set aside.
   In large skillet, heat 1 tsp. olive oil over medium high heat until hot. Add zucchini, onion and bell pepper. Stir fry 3 to 4 minutes or until crisp tender. Remove from skillet.
   In same skillet, heat 1 tsp. oil until hot. Stir fry beef in 2 batches, 1 to 2 minutes each, or until outside surface is no longer pink. (Do not overcook.) Return beef to skillet. Season with salt and pepper. Stir in zucchini mixture; heat through.
   Arrange 1/4 of beef mixture on bottom of each roll; top each with 1 cheese slice. Place on rack in broiler pan so surface of cheese is 4 inches from heat.
   Broil 1 to 2 minutes or until cheese is melted. Close sandwiches and serve.
   Makes 4 servings.
  
   Cumin-Crusted Beef Steaks
   4 boneless beef chuck eye or chuck top blade steaks, cut 3/4 inch thick (about 1-1/2 lbs.)
   2 to 3 medium oranges
   1-1/2 tsp. ground cumin
   1 tsp. salt
   1/2 tsp. pepper
   1 jar (7 oz.) roasted red peppers, diced
   1/4 c. coarsely chopped Kalamata olives
   1/3 c. diced red onion
   Orange slices and Kalamata olives for garnish
   Grate 2 tsp. orange peel from oranges; reserve oranges. Combine orange peel, cumin and salt in small bowl; remove and reserve 2 tsp. seasoning for relish.
   Heat ridged grill pan or large nonstick skillet over medium heat until hot. Add pepper to remaining seasoning; press evenly onto beef steaks.
   Place steaks in grill pan; cook chuck eye steaks 9 to 11 minutes ( top blade steaks 10 to 12 minutes) for medium- rare to medium doneness, turning once.
   Meanwhile, peel and dice enough reserved oranges to measure 1-1/2 c.
   Combine diced oranges, red peppers, olives, onion and reserved 2 tsp. seasoning in medium bowl; mix well. Serve steaks with relish.
   Garnish with orange slices and olives.
   Makes 4 servings.
  
   Belize Beef on Spiced Potatoes
   1 lb. beef ground round
   1 can (14-1/2 oz.) zesty diced tomatoes, undrained, divided
   1-1/2 tsp. minced garlic
   1 tsp. Caribbean jerk seasoning
   2 large unpeeled baking potatoes, such as russets (8 to 10 oz. each)
   Salt, pepper and Caribbean jerk seasoning
   Topping:
   1/2 c. plain yogurt
   3/4 tsp. jarred minced garlic
   1/2 tsp. Caribbean jerk seasoning
   Brown beef ground round in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Drain and reserve 1 Tbsp. of the tomatoes with liquid, 1-1/2 tsp. garlic and 1 tsp. jerk seasoning to beef; bring to a boil. Reduce heat; cover and simmer 8 minutes, stirring occasionally. Uncover skillet; continue simmering 7 minutes, stirring occasionally. Season with salt and pepper.
   Meanwhile cut potatoes lengthwise into 1/4-inch thick slices; pierce in several places with a fork.
   Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning. Place in single layer on nonstick baking pan. Broil 3 to 6 inches from heat 10 to 12 minutes or until tender and lightly browned, turning once.
   Combine topping ingredients and reserved 1 Tbsp. tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping.
   Makes 4 servings.
  
   Pan Seared Caesar Beef and Potato Salad
   4 boneless beef chuck top blade or chuck eye steaks, cut 3/4 inch thick (about 1-1/2 lbs.)
   2 c. prepared non-creamy Caesar dressing, divided
   1-1/2 lbs. small unpeeled, round, red potatoes (about 1-1/2 inch diameter)
   1/2 small lemon
   Salt and pepper
   1 package ( 10 oz.) torn romaine lettuce hearts
   Shaved Parmesan cheese
   Lemon
   Place beef steaks and 1/2 c. dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 to 60 minutes.
   Place potatoes in shallow microwave-safe dish with 1/4 c. water. Cover and microwave on high 7 to 10 minutes or until tender, stirring once. Drain water from potatoes.
   Meanwhile grate 1/2 tsp. lemon peel and squeeze juice from 1/2 lemon. Cool potatoes slightly; cut lengthwise into quarters. Combine potatoes, lemon juice and lemon peel in medium bowl; toss.
   Add 1/4 c. dressing and salt and pepper; toss. Remove steaks from marinade; discard marinade.
   Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top blade steaks 10 to 12 minutes (chuck eye steaks 9 to 11 minutes) for medium-rare to medium doneness, turning once. Remove from skillet; let rest 5 minutes. Remove tough connective tissue from center of top blade steaks; carve steaks into 1/4 inch thick slices. Season with salt and pepper. Combine lettuce and 1/4 c. dressing in large bowl; toss.
   Place lettuce on platter; top with beef and potatoes. Sprinkle with cheese. Garnish with lemon.
   Makes 4 servings.