I feel very blessed this summer. My deck is full of potted herbs and they are flourishing, even harder to grow herbs like parsley and dill. I’m growing lavender, thyme, sage, rosemary, mint, parsley, basil, dill, and oregano.  Four of these herbs (rosemary, oregano, thyme and sage) will stay around all year.

Parsley will not and I will be making plenty of chimichurri sauce for skirt steak, chicken and even fish.

What is chimichurri sauce?

It’s a herb-based, non-cooked sauce made with parsley, dried oregano, olive oil, lemon juice, garlic, vinegar and or lemon juice, red chili flakes, salt and pepper.  It is the perfect combination of fat, salt, acid and heat with herbs for more flavor.

Chimichurri sauce finds its roots in Argentina and is served throughout South America as a condiment.  There are various stories as to how it got its name, but most likely created for their grilled meats. There is also a Sicilian version that is used mostly for seafood, and sometimes is made with the addition of capers. However, like pesto, it can be used for other meats such as chicken and lamb. It can also be used as a marinade.

How do make chimichurri?

The typical recipe is very finely chopped parsley, oregano, olive oil, lemon juice, finely chopped garlic, splash vinegar, red chili flakes, salt and pepper.  You can use fresh oregano as I did or mix in other herbs such as thyme or cilantro. The main idea is fresh herbs, olive oil and acid to spoon over food, mainly meats. If making for fish, add in some capers and lots of lemon zest.

Is chimichurri a marinade?

While chimichurri is most often served with cooked meats, it makes an excellent marinade, due to the combination fat, acid and salt, which helps to break down the meat and tenderize it. Sometimes I replace the lemon with lime juice if using as a marinade and skip the vinegar.

How do you serve chimichurri?

Simply serve on top of grilled meats or as a side sauce. Meats, fish and even  roasted potatoes would be amazing with chimichurri sauce. Try chimichurri sauce on your kebabs or beef/steak tacos.

Can you freeze chimichurri sauce?

You can freeze chimichurri sauce the same way you freeze pesto. Put in ice cube trays. Once frozen, place in plastic bags, up to three months. Allow to defrost before using.

What is Skirt Steak?

The skirt steak is the diaphragm muscle, a long flat cut of meat, which is chewy, but flavorful. It’s similar to a flank steak, but has more fat. It is THE cut of meat used for authentic fajitas and perfect with chimichurri.

A chimichurri marinade/sauce is perfect for this cut of meat, as the olive oil and acid from the lemon and vinegar act as a tenderizer, and the garlic and parsley deliver flavor.

How to Grill Skirt Steak

Chimichurri is perfect for skirt steak, flank steak and teres major, all less expensive cuts of meat. We grill our skirt steak quickly about 4 minutes per side and then allow to rest for five minutes before cutting across the steak on the bias. It’s a chewy, flavorful steak, but not tough.  Flank steak is another choice, which is a little more tender but not as flavorful.

More Steak Recipes from Spinach Tiger

• How to Make a Perfect New York Strip Steak (our most popular post)
• Teres Major, a Filet Knock-off
• Teres Major Tacos

More Herb Based Condiments/Sauces from Spinach Tiger

• Mint Pistachio Pesto
• Pistachio Pesto
• Basil Pesto
• Gremolata
• Walnut Pesto with Seven Herbs

Print

Chimichurri with Grilled Skirt Steak

Make this delicious South American Condiment and Grilled Skirt Steak

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time 5 minutes minutes

Servings 4

Ingredients

Skirt Steak

• 1 pound skirt steak
• 1/4 cup chimichurri for marinade

Chimichurri

• 2 cups fresh Italian parsley finely chopped
• 1 tablespoon fresh oregano or thyme Can sub with pinch dried oregano
• 1 lemon zested and juiced
• 3/4 cups extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 pinch red chile flakes
• sea salt
• black pepper
• 3 cloves garlic minced

Instructions

Chimichurri

• Finely chop parsley, fresh oregano (or thyme) and garlic.
• Zest lemon onto the herbs.
• Juice lemon.
• Add all ingredients to olive oil.
• Season with salt and pepper
• Make chimichurri at least an hour in advance. Use a few tablespoons of this to marinate the skirt steak.

Grill Skirt Steak

• Turn grill on to about 400 degrees.
• Grill each side for four minutes to a medium rare.
• Allow meat to rest five minutes.
• Cut across the bias. Arrange in platter.
• Top with chimichurri.
• Season again with salt and pepper as needed.

The post How to Make Chimichurri Sauce – How to Grill Skirt Steak appeared first on Spinach Tiger.

• Italian Pot Roast of Beef – After browning the roast, prepare a mirepoix, which is traditionally onion, celery and carrots. Add red wine tomatoes and beef broth.  
• Doug’s Five Minute, Five Bean, Five Hour Chili – From a true chili lover.
• Ropa Vieja – Flank steak which requires long, slow cooking to get that delicious shredded meat. Slow cooking will build a complex flavor profile, while tenderizing at the same time.
• Carnitas – Wow. This slow roasted pork is so good.
• Slow Cooker Shredded Beef Ragu – Great for pasta, gnocchi, etc.
• Slow Cooker Pulled Pork with Sugar Free Barbecue Sauce

Cook Once, Eat Twice

What’s great about these dishes is the leftovers are even better and there’s versatility.

Kitchen Equipment (Amazon)

• My Favorite Simple Crock Pot
• My Favorite Progammable Crock Pot
• Le Creuset Dutch Oven 5 1/2 quart round
• Le Creuset Dutch Oven 8 quart Oval
• Lodge 7 1/2 Quart Oval Dutch Oven

Why You Should Invest in a GOOD Dutch Oven

I went through several cheap dutch ovens until I finally got a Le Creuset dutch oven. I use it almost every single day and it stays on the stove. There are other good brands but stay away from the $60 ones you can find. They do not last or cook well. If you need to start at the low-end, try Lodge. I have this one and while it doesn’t have the same quality as Le Creuset, it will work.

The post Six Slow Cooker Recipes on Repeat for Beef and Pork appeared first on Spinach Tiger.

I chose their flank steak (you could do this with skirt steak), and the key is knowing how to marinate carne asada.

When you marinate carne asada, you will be breaking down the meat with a combination of fat, salt and acid. The acid is mostly citrus in the form of orange and lime juice.

The spices include cumin and heat. I realized I didn’t have cumin. What I did have, however was some Trader Joe’s taco seasoning, which has cumin and other spices.

What is carne asada?

Carne asada means grilled meats, and is found in Mexican restaurants, often in tacos and burritos. Most often strips of meat cut on the bias against the grain and have been previously marinated or rubbed with spices.

What meat do you use for Carne Asada?

Typically, carne asada is made with flank steak or skirt steak, which does well marinated. I could have trimmed some of the fat off, but decided to leave it for more flavor.

How to Marinate Carne Asada

Most of the carne asada marinades include oil, lime, orange, garlic, cumin and cilantro. You will want to marinate carne asada for a minimum of four hours up to overnight.

I used the following ingredients for the marinade. I saved 1/3 of the marinade separately to pour over the carne asada once it is grilled.

• Olive Oil
• Lime Juice
• Coconut Aminos (can use soy sauce or Tamari)
• Orange Juice
• Orange Zest
• Garlic Cloves
• Taco Seasoning (can use cumin and chili powder)
• Cilantro
• Salt
• Pepper

This marinade proved to be simply wonderful.

How do you cook Carne Asada?

I marinated the flank steak for about 6 hours, and then put it on a very hot grill of 500 degrees F.

It took about 15 minutes, ten on the first side, and five on the second side. The internal temperature at the thickest part was 115 degrees f. and I knew that Doug would want it rare. A flank steak is thinner on the ends and that’s the part I would eat. After pouring on the reserved marinade, I allowed the steak to rest for 10 minutes. The steak was then cut across the grain in thin strips.

How do you eat Carne Asada?

The meat was so tasty, we ate it solo, but the leftovers will become tacos tomorrow, using my grain free tortillas and homemade guacamole.

Other Similar Recipes from Spinach Tiger

• Pork Carnitas
• Skirt Steak with Chimichurri
• How to Cook a Perfect New York Strip Steak
• How to Grill a Rib Eye Steak
• Ropa Viejo (Cuban Shredded Beef)
• Seven Ways to Grill Corn

Print

How to Marinate Carne Asada

Marinade Carne Asada for Tacos and More

Course Entree

Cuisine Mexican

Keyword carne asada

Prep Time 15 minutes minutes

Marinate Time 6 hours hours

Servings 6

Ingredients

• 2 pounds flank steak
• 1/2 cup olive oil
• 1 lime juiced
• 4 tablespoons coconut aminos or soy sauce
• 2 tablespoons orange juice
• 1 teaspoon orange zest
• 3 garlic cloves sliced
• 4 tablespoons taco seasoning see notes
• handful chopped cilantro
• 1/2 teaspoon salt hold if in taco seasoning
• 1/2 teaspoon black pepper

Instructions

• Mix together all ingredients except flank steak.
• Reserve 1/3 of the marinade for the steak once its cooked.
• Put flank steak in baking dish or dish big enough to hold steak and marinade.
• Marinate at least four hours up to overnight.
• Heat grill to HOT. 500 degrees F.
• Sear on one side about ten minutes. Turn over for about five minutes, until steak reaches 115 degrees F. at the thickest part.
• Rest steak for ten minutes.
• Slice against the grain on the diagonal. Pour reserved marinade.

Notes

I used taco seasoning as it was convenient.

You can add cumin and chili powder instead.

The post How to Marinate Carne Asada appeared first on Spinach Tiger.

What is Braciole?

Braciole is thin slices of steak, (round or flank) stuffed with parmesan, garlic, parsley, prosciutto and bread crumbs, browned and braised in a tomato sauce. I skip the bread crumbs and I add wine and broth to the tomato sauce and allow it to cook down for several hours. You end up with a flavorful and tender Italian braised steak.

This is a simple dish, which helps to stretch the budget, using a less expensive cut of meat. I like to make this with flank steak, but round steak is cheaper and will still be delicious if you opt for that.

However, you must use fresh parsley, freshly chopped garlic and a very good cheese such as pecorino romano or parmigianna reggiano.

Often a braciole recipe will call for prosciutto, which is a nice addition and adds more flavor like these prosciutto meatballs. I’ll leave that as an option. Prosciutto is expensive and as prices are today, I found that chopped pepperoni is a great addition. Make your own simple tomato sauce from scratch, which is nearly just as easy as opening a jar. Trust me.

You can choose to serve braciole with pasta, mashed potatoes or just an Italian salad and bread. This is a dish that is better the next day, and one in which you should make plenty and freeze.

When I made this braciole recipe a few years ago, I got kids involved. They enjoy the pounding, stuffing and wrapping in string. Please do engage your family in the kitchen. I know, I  say this all the time, but it’s one of the few joys in life and makes amazing memories.

How to Pound Steak for Braciole

You can use flank or round steak. I use round steak, which is not that easy to pound. If either steak is too thick, try to get your butcher to slice through it butterfly style.

Put the meat on either parchment sheets or a plastic cutting board with colored mats that you only use for meat. I like this set from Amazon. Use a meat pounder like this (which I’m an Amazon affiliate).

If your round steak is not wide enough to roll from short side up, roll it cross wise. You will need to use string. If I can roll it all in one piece, I will do that and then cut it into more individual pieces. These are easier to fry and put into the sauce. Don’t worry how it looks. By the time it’s fried, braised and sauced, it will look delicious.

Don’t worry if your rolled steak does’t look good before you fry it. Just make sure it’s tied enough to be able to fry without falling apart. Once it is in the sauce, it will look just fine. Serve with more sauce, and smattering of cheese and parsley.

Add wine and broth (beef or chicken) to the Sauce to add more flavor, and let the braciole cook for hours. You’ll know it’s ready when you jab at with a fork and it wants to comes apart.

Pin This

More Italian Recipes from Spinach Tiger

• Italian Pork Chops
• Italian Pork Steak
• Beef Ragu
• Brined Pork Roast
• Italian Cheese Stuffed Meatballs
• Italian Pot Roast
• How to Cook Pasta Like an Italian
• Mashed Cauliflower for Low Carb Option

Print

Authentic Braciole (Stuffed Rolled Steak)

Flank or Round Steak stuffed with parsley, cheese and garlic, braised in tomato sauce.

Course Entree

Cuisine Italian

Keyword braciola, braciole, flank steak, round steak

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Servings 6 Servings

Ingredients

• 3 tablespoons avocado or olive oil
• 2 pounds flank steak or round steak
• 1/2 cup Itallian Parsley chopped (more for garnish)
• 6 garlic cloves minced
• 1/2 cup Pecorino or Parmesan freshly grated (more for garnish)
• 1/4 cup chopped pepperoni
• 1/4 teaspoon red pepper flakes
• 1/2 cup dried bread crumbs optional
• 1 teaspoon salt
• 1 teaspoon black pepper

Tomato Sauce

• 3 tablespoons olive oil
• 2 28 ounce cans San Marzano whole tomatoes
• 1 cup broth or water can be beef or chicken broth
• 1/2 cup white wine
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

Steak

• Pound steak very thin. Depending upon the size of steak, you may get more steak slices. You may stuff two large pieces and then you will roll lengthwise and cut into pieces.
• If you are using prosciutto, lay a piece across the steak before filling.
• Chop parsley, mince garlic, grate pecorino or parmesan cheese together along with pepperoni.
• Add this mixture to center of each piece.
• If you want to add a little heat, add a pinch of red pepper flakes.
• Roll up from short side to long. You might also roll lengthwise as stated above, depending on what is easier.
• Tie with string. If rolling lengthwise in large piece, cut Into pieces before tying. You will will get 6 to 8 pieces.
  
• Fry in large frying pan, browning all sides.
• I prefer to make my sauce separately and add braciole to pot.

Tomato Sauce

• Add olive oil and a few garlic cloves to pan. Remove garlic once it turns golden.
• Using hands squeeze tomatoes into oil, along with the juice.
• Season with salt and pepper.
• Add browned braciole to sauce and braise on low for 2 to 3 hours.
  
• Remember to remove string before eating.
• Freeze: Braciole freezes well and can be reheated in oven or microwave.

The post Braciole Recipe, Italian Stuffed Steak appeared first on Spinach Tiger.

What is a Tomahawk Steak?

A tomahawk steak is ribeye steak with 5 inches of frenched bone, meaning the bone is trimmed and likened to a handle like these reverse seared grilled lollipop lamb chops.

I purchased our prime tomahawk steak also known as a cowboy ribeye at Costco, and have gone back twice now to purchase more. While it may seem pricey (especially now), the smallest one yielded three servings.

What is a Reverse Sear?

My first try at reverse sear was with these reverse sear lamb chops, which were life changing.

The reverse sear method means you cook the meat first up to a certain internal temperature low and slow or on indirect heat, (225 degrees F. ) Once meat reaches 110 degrees F (medium rare), sear the outside on high heat, attaining the maillard reaction. The meat cooks more evenly top to bottom. It will take longer grilling on the indirect heat, but it’s worth it. It takes up to an hour in the oven.

What is the Maillard Reaction?

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. It’s what happens when the meat is seared, creating a much deeper flavor profile.

There is no need to marinate this steak or use any steak sauce. This steak is way too tasty for that.

One Cowboy Ribeye Tomahawk steak is more than enough for two people.

Leftover Steak – How to Reheat

Fry your pieces of steak in a very hot cast iron pan. Do not microwave or oven bake. Prime left over steak is still very delicious. We had some left over the other night and, a quickly heated in the frying pay.

Oven Reverse Sear Tomahawk Steak

You can prepare this steak reverse sear in the oven. Roast in oven slowly at 250 degrees F. until the internal temperature reaches 115 degrees F. Then sear on top of the stove in hot pan on high heat a few minutes each side. Allow the to rest until desired doneness. We prefer medium rare at 135ºF (57ºC).

125ºF (52ºC) for rare, 135ºF (57ºC) for medium-rare, and 145ºF (63ºC) for medium.

Rest steak for 10-15 minutes before cutting 2 inch slices across the bone. Delicious.

More Steak Recipes from Spinach Tiger

• New York Strip Steak (most popular post)
• Ribeye Steak
• Teres Major, a Filet Knock Off
• Cheese Steak Skillet with Cauliflower
• Flank Steak
• Skirt Steak with Chimichurri
• Braciole (Italian Stuffed Steak)
• Steak Tips
• Tenderloin Roast
• Prime Rib

Print

Reverse Sear Tomahawk Steak (Cowboy Ribeye)

How to Prepare Reverse Sear Tomahawk Steak in Oven or on Grill

Course Entree

Cuisine American

Keyword braised pork steak, Cowboy Ribeye, Tomahawk Steak

Prep Time 2 minutes minutes

Cook Time 1 hour hour

Resting Time 10 minutes minutes

Servings 2 servings

Ingredients

• 1 Cowboy Ribeye
• salt
• pepper
• 1 tablespoon thyme butter (optional)

Thyme Butter

• 4 ounces butter
• 1 teaspoon fresh thyme

Instructions

• Remove to room temperature. Salt generously.
  

Grill Method

• Light grill on one side.
• Place steak on side of grill that is not lit.
• Turn steak over at 15 minutes.
• Once steak has reached 115 degrees, move to side of grill that is lit.
• Grill on each side 1 to 2 minutes on high. Using tongs, hold fat edge over the grill to brown it also.
  
• Remove to plate, top with thyme butter and allow to rest for ten minutes.
• Cut steak across the bone in two inch slices.
• Season as needed with salt and pepper.

Oven Method

• Allow steak to come to room temperature (about an hour if you have time).
• Preheat oven to 250 degrees F.
• Place a rack over a baking pan so steak is not completely sitting on pan.
• Use an oven probe if you have one and oven roast steak until the internal temperature reaches 115 degrees F
• Remove from oven to a HOT large frying pan (preferably cast iron).
• Brown on each side 1 to 2 minutes. Use tongs to cook fat edge.
• Remove to serving board. Top with thyme butter. Lightly cover with foil for ten minutes.
• Cut across bone in 1-2 inch pieces.
  
• Season as needed with more salt and black pepper.

Thyme Compound Butter

• Using a spoon mix room temperature butter with fresh thyme.
• Roll into log in parchment paper. Refrigerate.
  
• Once solid again, remove parchment. Cut in butter pats as needed.
  

The post Reverse Sear Tomahawk Steak (Cowboy Rib Eye) on Grill or Oven appeared first on Spinach Tiger.

New York Strip Steak – I’ve heard so much amazing feedback on this recipe. A customer came up to me at the farmer’s market yesterday, saying it was life changing. You will love how easy this recipe is as long as follow my tips. 

Cowboy Ribeye Reverse Sear (Tomahawk) for a Splurge – This is an AMAZING steak that will feed 2 to 3 people. We buy the prime steaks at Costco. Reverse Sear will make sure they are perfect!

Ribeye Steak – I  use the same recipe for my rib eye, which might be my all time favorite steak, because I  love the fat. 

How to Grill Skirt Steak with Chimichurri Sauce – Skirt steak is a little more affordable, grills very quickly and is full of flavor. Add chimichurri sauce and feel fancy.

Teres Major – Sometimes known as a faux filet, this very lean steak (cut from the shoulder) grilled very quickly is delicious and especially for the price, which is usually about $10 a pound.

Top Sirloin Cap (Picanha) – Think Brazilian Steak House – You’ll love this one. Flavor Flavor Flavor.

Steak Tips on the Grill – Another affordable idea for steak is steak tips. Fill up the plate with fried peppers and onions for a treat. Or my most delicious wine and mushrooms sauce.

Braciole (Italian Rolled Steak) – Round steak flattened, stuffed and braised in tomato sauce, is one amazing, filling Italian take on steak. 

Skillet Cheese Steak with Cauliflower – A unique way to take inexpensive chipped steak and make a low carb feast, but feel free to stuff into a roll. 

Flank Steak in Honey Blackberry Marinade – Have fun with this one. Serve with roasted corn. 

Steak Burger Recipes – Budget friendly, but still so delicious. 

These are all winners with different flavor profiles, different budgets. Enjoy!

Sides for Your Steak

• Fried Corn
• Smashed Buttery Fingerling Potatoes
• Corn on the Cob 7 Ways
• Brussels Sprouts 10 Ways
• Popcorn Cauliflower
• Garlicky Spinach
• Italian Potato Salad
• Mac n Cheese
• Fresh Corn Salad
• Honey Baked Goat Cheese Salad

Pin This

The post Our Best Steak Recipes appeared first on Spinach Tiger.

If you’re like me, you need some inflation fighting, cheap red meat recipes and dinner ideas, because friends, it’s probably going to get worse before it gets better. 

There are cheaper cuts of beef that are still affordable. Ground beef cubes and shoulder cuts can make outstanding meals if you have the right recipes.

Cheap Red Meat Recipes Using Ground Beef

I think ground beef is probably my favorite meat, because it’s so versatile and found in every cuisine. The simplicity of oven-baked hamburger steaks delivers comfort meal pleasure as does the meatloaves.

If you haven’t had picadillo, I urge you to try it, as it’s one of the dishes I make most often.

The ground beef with peas and onions is a cheap Italian dish that we discovered at an Italian night pot luck years ago. it takes about ten minutes to make and you will marvel at how a three-ingredient meal can be so good. Ricotta or Mozzarella Stuffed Meatballs will fill you up and make everyone happy.

• Ground Beef Stroganoff (you read that right)
• Cheese Stuffed Meatballs
• Hamburger Steaks (oven-baked)
• Crack Slaw with Comeback Sauce (A bag of slaw, a pound of Ground Beef)
• Old School Tacos (always a happy meal)
• Burger Steaks with Sour Cream Mushroom Sauce
• Picadillo (Cuban ground beef recipe that is so delicious)
• No Bean Chili (one of my favorite chili recipes)
• Ground Beef Stuffed Bell Peppers
• Ground Beef Italian Style with Peas, Onions (our go to)
• Five Bean Chili
• Spaghetti and Meatballs
• Grain Free Keto Friendly Mini Meatloafs
• The Secret to Great Burgers

Cheap Red Meat Recipes with Cheaper Cuts of Beef

• Swiss Steak
• Steak Tips
• Teres Major, the Faux Filet
• Skirt Steak with Chimichurri
• Skillet Cheese Steak with Cauliflower (look for frozen chipped steak when it’s on sale)
• Ropa Vieja (Cuban braised flank steak)
• Chuck Roast (not always cheap, but leftovers make more meals).
• Braciole (Italian Stuffed Steak)

Cheap Red Meat Recipes Using Cheap Beef Cubes

The nice thing about these dinners is that they filling and delicious and can be made in a slow cooker.

• Slow Cooker Beef Ragú
• Italian Beef Vegetable Stew
• Beef Vegetable Soup
• Beef Cabbage Soup
• Beef Bourguignon

Pin this

Let me know if you make any of these recipes. Enjoy!

Left Over Beef Recipes will Stretch Your Dollar

• Shepherd’s Pie
• Roast Beef Hash
• Beef and Bean Pie
• Beef Macaroni Soup

The post 25 Inflation Fighting Cheap Red Meat Recipes appeared first on Spinach Tiger.

I’m reposting this delicious Cuban recipe to bring some excitement to your dinner table. If you can find affordable flank or skirt steak, take a chance on a recipe you might be unfamiliar with.

Ropa Vieja literally means old clothes or old rags, as it’s a Cuban Shredded Beef dish.  In Spanish, it sounds exotic. If I were to say, let’s make some old clothes in English, it would not sound so appealing, would it?

I got this idea and recipe for Ropa Vieja from the butcher at my local grocery store. I trust his word because he was an executive chef at a very ritzy hotel. Normally, I would not have chosen to slow cook flank steak, which is always quickly grilled. He convinced me to use the flank steak and I’m glad I stayed the course.

What Cut of Beef is used for Ropa Viaja?

Flank steak is the cut of meat most used for Ropa Vieja. It’s tough and stringy and requires long, slow cooking to get that delicious shredded meat. This slow cooking will build a complex flavor profile, while tenderizing at the same time.

I have seen some recipes that use chuck, which might taste good, but it’s not authentic. Chuck is short pieces of beef, and will be more like a ragu.

The main flavors for the Ropa Vieja come from oregano, paprika, cumin, tomatoes, olives and peppers, very similar in flavors to picadillo, another Cuban dish I made here.

What Peppers are used for Ropa Vieja?

The typical peppers for ropa vieja is green and bell peppers, not hot peppers.

Ropa Vieja, Cuban Shredded Beef, is the kind of dish to make in large quantities.

If you can, get a large piece of meat and make enough to freeze. This is the kind of dish that tastes better the next day, and freezes well for very quick meals.

Make sure the meat is fully cooled before freezing. I used a food saver to freeze. The food saver compresses out the air, vacuum seals, and prevents freezer burn. This is the first thing we bought together as a married couple eighteen years ago and we’re on our second saver.

How is Ropa Vieja Served?

Ropa Vieja is served with rice and beans.

I wasn’t sure how I wanted to serve Ropa Vieja so I asked people on instagram. Rice or Tortillas?

What I didn’t realize is that Cuban do not eat tortillas. This doesn’t mean you can’t do that; just know that’s not the authentic way this dish is served. Ropa Vieja is served with rice and beans.

I used fresh oregano out of my garden with a squeeze of lime. The meat is so flavorful, so enjoy it just as is without adding any extra toppings, but perhaps herbs and little extra chopped onion.

More Flank or Skirt Steak Recipes from Spinach Tiger

• Flank Steak in Honey Marinade
• Carne Asada Citrus Marinade
• Skirt Steak with Chimichurri

Print

Ropa Vieja

How to Cook Ropa Vieja, a cuban beef, in a crock pot.

Course Entree

Cuisine Cuban

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 tablespoon olive oil
• salt
• pepper
• 1 flank steak
• 1 large onion chopped
• 3 bell peppers can use red, yellow, orange
• 6 cloves garlic peeled
• 1 teaspoon cumin
• 2 teaspoons dried oregano
• 2 16 ounce cans diced tomatoes
• 2 tablespoons vinegar wine vinegar or apple cider vinegar
• 10 spanish olives

Instructions

• Season flank steak with salt and pepper.
• Brown flank steak five minutes on each side on medium high heat. Remove from pot.
• You can brown the flank steak in separate pan and then remove to a slow cooker.
• In same pot you browned the flank steak In, sauté onion and peppers for about 5 minutes, stirring on low heat. Add In garlic cloves and saute for one minute.
• At this point proceed either with slow cooker method or dutch oven method,

Slow Cooker Method

• Add onions, peppers, garlic, one can diced tomato.
• Add in flank steak. You may need to cut flank steak into two pieces.
• Add about one cup beef broth or water, vinegar or enough liquid to just cover the flank steak.
• Add cumin and oregano.
• Cook for six on high, 10 hours on low.
• In last hour, add olives, second can of tomatoes.
• Once done, use a fork to shred beef. Serve with rice and beans

Dutch Oven Method

• Add flank steak back to dutch oven with the onions, peppers, garlic.
• Add one can of tomatoes, broth, vinegar. You need enough broth to cover beef.
• Add cumin and oregano. Season with salt and pepper.
• Cook on top of stove, very low for 4 hours. You can also put dutch oven inside oven at 300 degrees f. Make sure you have enough liquid and check frequently about every 30 minutes.
• In last hour, add olives, and second can of tomatoes.
• Once done, use a fork to shred beef.
• Serve with Rice and beans.

Notes

If making in a dutch oven, you can reduce the cooking time, but cook on a very low heat on to of stove for about 4 hours, or put in an oven no higher than 300 degrees. Make sure you have enough liquid in the pot.

Green Bell Pepper: It’s not necessary, but will add in another layer of flavor.

The post How to Make Ropa Vieja (Cuban Shredded Beef) appeared first on Spinach Tiger.

I’m reposting this old post with some new pictures because Teres Major is steak you can afford. If you’ve been to the store lately you know the price of beef and steak has almost become out of reach. If you can find teres major, a lean shoulder cut, let me encourage you to buy it.

What is Teres Major Steak?

Teres Major is a odd looking cut, shaped almost like a small pork tenderloin.  It must be extracted with skill, so it’s not a commonly found cut, but it’s very cheap and if you do find it, buy it all up. It’s taken from a muscle in the shoulder that is rarely used (explaining it’s tenderness). It’s grilled or cooked and then cut into medallions.

Cooking Teres Major Steak

I marinated at room temperature for about 30 minutes with olive oil, a little garlic, salt, pepper, red wine, Worcestershire sauce. I  started it on top of the stove and finish in the oven, using either an all-clad or cast iron frying pan. It’s my favorite way to cook steak, but this can be thrown on the grill, and made a lot of different ways.

Teres Major is cheap and good for a crowd, perfect for kabobs or fajitas. I made it simple, no sauce and served with avocado which brought balance to the leanness of the meat. This is the kind of meal we eat during the week, keeping it light, simple and still foodie worthy.

When I first discovered this affordable steak, it was $7.99 a pound. Then it went to $9.99 and now it’s probably a little more. But it’s all meat, no fat, no bone and still a good deal.

Serve Teres Major as is or with a Chimichurri

Chimichurri Sauce is great for this steak, made with fresh herbs, lemon and garlic.

More Steak Recipes from Spinach TIger

• The Pefect New York Strip Steak
• Cheap Beef Ribs in the Oven
• Rib Eye Steak Pan Seared
• Skirt Steak with Chimichurri
• How to Make Flank Steak
• How to Make Oven Baked Hamburger Steaks

Print

Teres Major Steak, a Filet Knock Off

Teres Major is a cut of beef that sits on top of the shoulder, extremely lean and easy to make.

Course Meat

Cuisine American

Author Angela Roberts

Ingredients

• teres major
• freshly crushed garlic
• olive oil
• 1 tablespoon of Worcestershire sauce
• salt
• pepper

Instructions

• Teres major can be made simply, by salting, grilling or marinated for 30 minutes at room temperature.
• Salt Meat.
• Put olive oil, garlic, worcerstershire in shallow dish.
• Add Meat. Marinate for several hours in refrigerator or if you don’t have time, 30 minutes at room temperature.
• Place in hot skillet that has a small amount of fat.
• Sear on one side. Flip over. Put in oven at 400 degrees, F. until the internal temperature in 135 degrees for medium rare.

The post Teres Major Steak, a Filet Knock Off appeared first on Spinach Tiger.

Well that changes now. I’m going to give you two methods to make steak tips, and I’ll tell you my preference. 

What are steaks tips?

Steak tips are usually cut from the sirloin or round muscle. They are tasty but not tender like filet. Sometimes they are known as sirloin tips. They do well marinated and then cooked on hot grill, quickly.  

Sirloin tips are very versatile. Here they are coupled with caramelized peppers. You could make them with this mushroom sauce or sauteed mushrooms, caramelized onions, and various marinades or barbecue sauces. You could even serve them with this chimichurri. 

Do you have to marinate steak tips?

I recommend at least a one-hour marinade that has fat, acid and salt. Be careful not to over-marinate with fruits that can break down the meat too much like pineapple, which can turn the meat to mush.

What is the best marinade for steak tips?

You can do the marinade in this recipe which has sesame oil, coconut aminos and lime juice. Or you can use your favorite marinade.  For example, you could simply do some oil, vinegar, and worcestershire. Your acid could be red wine or balsamic. Acid and salt helps to tenderize the meat. 

Can you cook steak tips in the oven?

You can quickly cook steak tips in the oven under the broiler. The oven should be hot and the steak tips only cooked about three minutes on each side. 

Which method works best to cook steak tips?

I did a test. I marinated the steak tips for one hour. Half of them went on to a very hot grill. Half of them went in the oven under the broiler. 

I made sure to dry the marinade off so they wouldn’t steam. Steamed meat is gray and not good. 

The result: The steak tips cooked on a hot grill were much better, more tender than those under the broiler.

Where I buy my Steak Tips

I’m proud to say I love meat and I especially love steak. I have found a new place to buy the best steak I’ve ever eaten. 

Last year, we subscribed to Butcher Box and have been over the moon with the quality of the meat, and I asked to become an affiliate, which earns commissions on sales, because I was so impressed. We heard so much about Butcher Box and the only thing I can say is I wish we would have subscribed sooner. 

Benefits of ButcherBox

• • High-Quality Meat: Delicious 100% grass-fed beef, free-range chicken, heritage-breed pork, and wild-caught seafood.
  • Unbeatable Value: Average cost = Less than $6 per meal.  
  • Flexibility: Box options and delivery frequencies to fit your needs, cancel any time with no penalty.
  • Convenience: Great-tasting, high-quality meat you can feel good about, delivered right to your doorstep (FREE shipping).
  • Decisions That Make a Difference: Caring about animals and our planet, improving livelihoods for farmers, better meals enjoyed together.
• Pin This ↓

Go Here to find out more about Butcher Box

More Steak Recipes from Spinach Tiger

The Perfect New York Strip Steak (my most popular post of all time)

How to Cook a Ribeye Steak

How to Make Teres Major (a cheap, tasty cut of steak)

 How to Make a Skirt Steak with Chimichurri

How to Make a Flank Steak

Ropa Viaja (braised flank steak)

Print

Grilled Steak Tips

Two ways to make steak tips, grill or broil

Course entrees

Cuisine American

Keyword steak tips

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Marinating Time 1 hour hour

Servings 2 Servings

Ingredients

• 1 pound steak tips
• salt, pepper for seasoning

Marinade

• 1/3 cup sesame oil
• 2 tablespoons avocado oil
• 1/4 cup coconut aminos or tamari sauce
• 1/2 teaspoon grated ginger
• 2 garlic cloves minced
• 1 serrano pepper seeded, siced
• 1/4 orange juiced
• 1/2 lime juiced with zest

Fried Peppers

• 8 small sweet peppers or 3 bell peppers
• 1 tablespoon olive oil

Instructions

• Season steak tips with salt and pepper. If they are extra large cut in half. Set aside.

Marinade

• Mix all ingredients for marinade. Taste and adjust as you see fit. You may want more or less ginger, etc.
• Marinate meat in half of marinade, reserving the rest for later. Marinate for one hour on the counter. This takes the chill off the meat and it will cook quickly.

Steak Tips on the Grill

• Heat all burners on grill for 15 minutes until grill is very hot. You will be cooking the steak tips fast.
• Put on the grill for 5 minutes. Turn over for 2 to 3 more minutes.

Steak Tips in the Broiler

• Heat broiler for 15 minutes and adjust rack at the top. You want a high heat to hit the tips.
• Broil for five minutes. Check at 3 minutes to make sure tips don't burn. Turn over for 2 minutes.

Fried Peppers

• The key is low and slow to caramelize peppers.
• Trim off ends, take out seeds and make thin slices.
• Heat pan, add oil and once oil is hot, turn to low. Add peppers and allow to cook for at least twenty minutes. You can do this while the meat is marinating. Turn every few minutes. You don't want charred peppers. You want these too cook slowly.
• Season everything again with salt and pepper. Serve with reserved marinade.

The post How to Make Steak Tips on the Grill and the Broiler appeared first on Spinach Tiger.