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

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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.

This is probably my most popular post in this 16 year old blog. It’s simple. It works. It’s delicious.

I’m proud to say I love meat and I especially love steak. Meat is very pricey right now and is a splurge for most people. While I love a good ribeye, the next favorite is the New York strip steak. You can find them in family packs at Costco for a decent (still not cheap) price.

Choose a Steak with Fat Cap

Most butchers agree that a cast iron pan is essential for cooking a good steak. We talk about how to best sear, and we look for steaks that has that nice fat cap. Fat equals flavor!

The New York Strip Steak

The New York Strip steak gets its name from the first fine dining restaurant in New York. In 1937 Delmonico’s opened and served the short loin cut of meat. There are differing stories as to whether the Delmonico steak was a strip steak.

Today when you order the delmonico steak at Delmonico in New York City,  you most likely will get a rib eye steak.

What is a New York Strip Steak?

It’s comes from the short loin of the cow, is not as tender as filet, but tender enough to be cooked quickly and still be tender. It can be lean but if it’s prepared properly, it’s still tender and has an exceptional taste. I like thick strip steaks about 2 inches thick.

My New York Strip Steak Recipe: Cast Iron Pan fry and oven finish.

I get a cast iron pan smoking hot and then sear the steak on one side, turn it over and stick it in the oven. Make sure you put on your exhaust fan and open windows or your smoke alarm will probably go off.

• Salt the steak 24 hours in advance. It goes into the meat overnight, adds moisture and enhances flavor
• Don’t cover steaks in the fridge. The outside of the steak should be dry if you want to sear them. Put them on a rack so both sides dry.
• Make sure the steak is dry, before searing. When ready to cook, I used to think my steak needed to come down to room temperature, but I now find that I get a better sear  with a cold steak, as long as the steak is dry. It’s the water that comes out of the steak that prevents that nice sear, also known as the mailard effect.
• Start with a very hot cast iron pan.
• Do not add oil until pan is hot.
• Use a round grill press, if you can, but no worries if you don’t have one.

What is the Maillard Effect?

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.

My New York Strip Steak Recipe

The seasonings are up to you. Sometimes I just use salt and pepper. Other times if I don’t see enough marbling  in the steak, I will marinate it in an olive oil, red wine, and minced garlic. When I do that, I will still dry my steak before searing.

I like a steak medium rare and will take it out of the oven at 135 degrees F. I use my oven probe. This meat thermometer works well too. Then, let your steak rest for five to ten minutes. During that time, make a nice salad from the list below.

If you’re a meat and potatoes type, (like me) make these smashed buttery fingerling potatoes or  purple lemon dijon roasted potatoes.

• Tomahawk Ribeye Steak (Reverse Sear)
• Steak Au Poivre
• Carne Asada

My Best Salad Recipes

• Chopped Kale Salad with Toasted Almonds
• Arugula Salad with Strawberries
• Lemon Vinaigrette
• Wedge with Blue Cheese
• Shredded Brussels Sprouts with Baby Peas, Toasted Almonds
• Caprese Salad with Pesto

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How to Cook a Perfect New York Strip Steak

How to cook a good a New York strip steak, from frying pan to oven with optional marinade.

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 1

Author Angela Roberts

Ingredients

• New York Strip Steak
• olive oil
• salt
• pepper

Marinade (Optional)

• 1/2 cup red wine
• 1 tablespoon Worcestershire Sauce
• 1 clove garlic minced
• sea salt
• black pepper
• 
  Kitchen Tools for this recipe
• Cast Iron Pan ORDER HERE
• Meat ThermometerORDER HERE
• Grill Press ORDER HERE

Instructions

• If you have a few days, salt steak and place uncovered on open rack to dry out. If you don’t have days, salt at least for 45 minutes.
• Preheat oven to 375 degrees F.
• Heat frying pan on medium to medium high heat for a few minutes. Add small amount of oil.
• Heat a few more minutes.
• Use paper towel to make sure steak is dry.
• Add in steak. Place grill press over steak if you have one. Don't worry if you don't have one.
• Turn over at 3 minutes when steak easily moves. If it's not moving easily, give it another minute.
• Turn over, place in oven and cook for 5 more minutes for rare, 7 minutes for medium rare, 9 minutes for medium. These are approximates. Use a meat thermometer to check.
• Remove from oven at 135 degrees for medium rare.
• If you want to add butter and thyme, add a tablespoon of butter to pan when removing from oven.
• As butter melts, spoon on top of the steak.
• Allow to rest for 5 to 10 minutes.

The post The Perfect New York Strip Steak Recipe, Pan-Fried, Oven-Roasted 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

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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.

Why Buy a Bone-in Ribeye?

The bone usually mean more flavor, especially those pieces right next to the bone. You can cook the steak at lower temperatures (which is what we do here) and the bone acts as insulation. Aside from that, is there anything better than picking up a steak bone for those last little bites?

Good steak is expensive, and you want to get it right.

If you’ve been to a steakhouse, you will know unless you’re on an expense account, you will need to take out a loan to buy the steak, the sides and the drinks. To this, I say treat yourself AT HOME, making a perfect ribeye steak on the bone, using the reverse sear method.

Using the Oven Instead of the Grill

You can do this on the grill or in an oven. If using an oven, put steak on a rack, in an oven at 250 degrees F. Follow the same instructions for when to remove the steak to high heat. Heat a cast iron pan HOT, add a small amount (tablespoon) of avocado oil, get that hot and add your steak. Use your tongs to move the steak around, about a minute or two or each side.

Do You Need to Marinate the Steak?

This is a yes and no answer. Usually a good ribeye doesn’t need marinating. However, I’ve found lately that marinating the steak does add some tenderness as it helps to break down connective tissue. If you do want to marinate, crush some garlic in olive oil. Add a tablespoon of worcestershire or balsamic vinegar, salt. Wipe off the marinade before cooking.

• olive oil
• garlic
• balsamic or Worcestershire
• salt

What is the Maillard Reaction? Why is it Important?

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.

How to Grill Reverse Sear a Bone-in Ribeye

• Take steak out an hour in advance to bring the temperature down and ensure more even cooking.
• Season with salt.
• Light the grill on one side only.
• Place steak on side of grill that doesnt have heat.
• Turn at ten minutes or when it reaches about 60 degrees F.
• Move steak over to hot side, once it reaches 115 degrees, F.
• Turn over every two minutes until the internal temperature reaches 135 degrees for medium rare.
• Rest meat for 10 minutes before slicing.
• Slice across in large two inch slices across the bone.
• Add compound butter when you turn the steak.
• Or, melt butter in a pan with fresh thyme, pour over steak. Season again with a little salt and add in black pepper.

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

Consider Serving with a Chimichurri Sauce

Take a look at this steak we recently had in a restaurant called Goodnight in Healdsburg, California, a charming wine country town, I highly recommend. It’s a cow town and this steak bone-in ribeye. They served with a chimichurri. Try my recipe. 

Best Sides for Grilled Bone-In Ribeye

• Smashed Buttery Fingerling Potatoes
• Dijon Garlic Roasted Potatoes
• Olive Feta Salad
• Popcorn Cauliflower
• Corn on the Cob 7 Ways
• Wedge Salad Board
• Bacon and Broccoli Salad
• Caprese Salad

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Grilled Bone-in Ribeye

How to Prepare Reverse Sear bone-in ribeye in Oven or on Grill

Course Entree

Cuisine American

Keyword ribeye steak

Prep Time 2 minutes minutes

Cook Time 1 hour hour

Resting Time 10 minutes minutes

Servings 2 servings

Ingredients

• 1 Bone in Ribeye
• salt
• 1 tablespoon thyme butter (optional)

Thyme Butter

• 4 ounces butter
• 1 teaspoon fresh thyme

Marinade

• 2 tablespoons olive oil
• 1 tablespoon Worcestershire Sauce
• 1 clove garic
• 1/2 teaspoon salt

Instructions

Marinade

• Crush Garlic into olive oil. Add worcestshire or balsamic. Add salt. Rub on steak and marinate for three hours to overnight. Rub off marinade before grilling.

Grill Method

• When ready to cook, Remove steak to room temperature for at an hour. Rub off marinade. Salt generously.
• Light the grill on one side only.
• Place steak on side of grill that is not hot.
• Turn steak over at 10 minutes. Total grill time in this part of process could take up to 30 minutes. You want to cook low and slow, before searing. Check temperatures below when to switch steak to other side of grill.
• For medium rare: Once steak has reached 115 degrees F, move to side of grill that is lit. Cook until temperature reaches 135 F.

  For medium, remove steak to hot side of grill at 125 degrees F. Cook until temperature reaches 145 F.
• 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.

Temperature for Finished Steak

• 125ºF (52ºC) for rare 135ºF (57ºC) for medium-rare

  145ºF (63ºC) for medium

Thyme Compound Butter

• Using a spoon mix room temperature butter with fresh thyme.

OVEN METHOD

• Place steak on a rack over a baking pan. Bake at 250 degrees F. low and slow, until steak reaches temperatures as follows:

  For Medum Rare: Once steak has reached 115 degrees F, move to side of grill that is lit. Cook until temperature reaches 135 F.

  For Medium, remove steak to hot side of grill at 125 degrees F. Cook until temperature reaches 145 F.

The post Grilled Bone-in Ribeye Steak with Sides 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.

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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

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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.

There was a time that I made beef tenderloin roast every Christmas. Somehow this tradition got away from me and we turned to prime rib and lasagna, all wonderful favorites, but heavy and just a little more trouble.

This year I wanted easy, so I came back to preparing beef tenderloin for the holidays. There is no one (in my circle anyway) that does not love filet mignon and tenderloin roast, including the children. While I feel I have perfected my prime rib recipe, preparing tenderloin roast is much more foolproof and takes much less time.

What is a Beef Tenderloin Roast?

The tenderloin is the most tender cut of beef found within the loin. Once cut into slices, it’s known as filet mignon. The Chateaubriand is made from the center of the tenderloin and used to be a common (expensive) entree on fancy restaurants, available for two. The tenderloin extends from the short loin into the sirloin.

We had a large tenderloin piece (5-6 pounds) that we cut into two crosswise pieces. This assured each piece would be medium rare. Each piece gave us 6 generous servings, cut into medium slices. The pictures are of just one of the halves.

Preparing Beef Tenderloin Roast in Under One Hour

If you read the many recipes on the internet you will become very confused, so let me put all that to rest and tell you the best way to make a tenderloin roast.

You will read recipes that take two to three hours at 250 degrees F. or twenty minutes at 250 degrees F. 

You will read recipes that tell you to roast slow and low and then turn the broiler on. I don’t like that idea either as the broiler can cause more disappointment if you go that 30 seconds too long. 

I opted for searing on top of the stove, roasting at a high temperature, the same way I make perfect roast chicken.

All you need is a roasting pan, a meat thermometer and a good butcher.

Once you begin preparing beef tenderloin the Spinach Tiger way, the process of roasting and resting is under one hour.  You will need up to 48 hours in the refrigerator to dry brine, and up to two hours sitting on the counter.

• Two Days to Dry Brine
• Two Hours on Counter Before Roasting
• Twenty to Twenty Five Minutes Roasting on high temperature.
• Ten Minutes Resting

Wait until your guests arrive to do the roasting. Feed them cocktails and appetizers like this cheese plate.



You do not want this meat done before they get there.  You want to be able to slice and serve as soon as the resting period is finished.

Preparing Beef Tenderloin the Easy Way

• Remove Silver Skin.
• Wrap in Butcher’s String.

Make sure the silver skin, connective tissue and extra fat is removed.  The meat will then need to be properly wrapped in butcher’s string to ensure the size is uniform enough to roast properly and will make carving easier.

A good butcher will be happy to do this for you, or you can do it yourself with a sharp boning knife, but don’t skip this part.

If purchasing at a place like Costco, you will have to trim it yourself. If you’re new to a tenderloin roast, I would buy from a grocery store that will trim and twine for you.



Process for Roasting Tenderloin

• Dry Brine the Meat. Salt the meat with sea salt and leave uncovered in the refrigerator for 24 to 48 hours.
• Take the meat out at least one hour (two hours is better) prior to roasting.
• Sear the meat, a few minutes on each side (sides meaning all four sides).
• Season the meat with sea salt and freshly ground black pepper. I don’t like to use anything but butter to rub on this cut of meat.
• Preheat the oven to 425 degrees F (220 C, Gas 7) . Plan on about twenty to twenty-five minutes roasting, and ten minutes of resting time.
• Roast until the internal temperature reaches 125 F., 51 C. for medium rare.
• Remove from oven, spread the top with grass fed butter.
• Rest the meat. Cover with tin foil for ten to twenty minutes. The roast will continue to cook. The end pieces will be more well done for those who prefer that. Keep in mind that you can always put a few pieces back in the oven for those who for some reason like well done meat, but you can’t go back and reverse it.

You will see various sauces on the internet to use when preparing tenderloin roast. My personal opinion and everyone at my dinner table agrees that if the meat is excellent, it will shine on its own. Save the gravy and sauces for a rump roast and the red wine for this roast beef recipe.

If done well, the meat should taste like you worked some kind of magic flavoring it. However, I do have a wonderful horseradish sauce you can access here. Sometimes I will make a bernaise sauce (very commonly served with tenderloin roast).

Since Tenderloin is very low fat, a seriously buttery or cheesy side is perfect accompaniment.

The Best Sides for Tenderloin Roast

 Cauliflower Parmesan

Shaved Brussels Sprouts Salad

Kale Winter Salad

Garlicky Spinach 

Scalloped Potatoes

The Party Wedge Salad with Homemade Blue Cheese Dressing

Tenderloin roast is officially restored as the Spinach Tiger Christmas Dinner tradition. What is your Christmas tradition?

Flourless Chocolate Cake

More Meat Recipes from Spinach Tiger

• Roast Beef Braised with Red Wine
• Prime Rib of Beef
• Beef Bourguignon
• Teres Major (the inexpensive cut)
• The Perfect New York Strip Steak
• Leg of Lamb with Mint Pesto
• Reverse Sear Lolly Pop Lamb Chops
• Rib Eye Steak
• Za’atar Lamb Chops

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Preparing Beef Tenderloin the Easy Way

How to prepare a tenderloin roast. Trim, Tie, Dry Brine, Roast, Rest, Enjoy for an elegant dinner.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Resting Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

Dry Brine

• 2 to 4 pound Tenderloin Roast
• String to tie
• Salt
• Pepper

Sear

• 2 tablespoons avocado oil or olive oil

Rest

• 2 tablespoons grass fed butter
• fresh thyme

Kitchen Ingredients

• Roasting Rack
• Meat thermometer
• Carving Knife
• Meat Carving Board

Instructions

• If the tenderloin roast is large, cut it in half cross wise to control the internal temperature. You can also save the other half (freeze) for another time. Only make what will be consumed. Heating up the tenderloin will increase its doneness. (which is okay for sandwiches).

Dry Brine

• Uncover meat. Put on a plate (blood will pull and you don’t want a mess).
• Season the meat with sea salt and freshly ground black pepper.
• Allow to sit in refrigerator uncovered at least 12 hours. Two Days is better.
• Take the meat out at least one hour (two hours is better) prior to roasting.
• Preheat the oven to 425 F, 220 C, Gas 7. . Plan on about twenty to twenty-five minutes roasting, and at least ten minutes of resting time.

Sear

• Sear the meat, a few minutes on all four sides.
• Heat a dutch oven, frying pan or cast iron pan on medium high. Wait until the pan Is hot to add your oil.
• Make sure oil is hot before placing meat in pan. Sear on all four sides.

Roast

• Roast until the internal temperature reaches 125 F. , 51 C. degrees for medium rare. Remove from oven, spread the top with grass fed butter, and tent with tin foil for ten to twenty minutes.
• The roast will continue to cook. The end pieces will be more well done for those who prefer that. Keep in mind that you can always put a few pieces back in the oven for those who prefer well done meat, but you can't go back and reverse it.

Rest

• Generously rub with grass fed butter. You can flavor your butter with fresh thyme for extra flavor. I find thyme is best herb, complimentary to red meat.

Notes

Active Time is twenty minutes.
Dry Brine time: 24 to 48 hours.
Counter Time Prior to Roasting: 2 hours.

The post How to Prepare Beef Tenderloin the Easy Way with Sides appeared first on Spinach Tiger.

The dads lucked out having their day in June when all the produce is bursting at the markets and the weather is perfect for cookouts.

My Favorite Steak on the Grill Recipes

Cowboy Ribeye Reverse Sear You CAN do same technique with a ribeye or a New York Strip. If you can’t find this, use same technique with ribeye or New York Strip steak.

Sirloin Cap Steak also known as Picanha

This is the steak you get in a Brazilian Restaurant. Tasty. Ask your butcher (even at your local grocery store) for this cut.

Grilled Skirt Steak with Chimichurri

A more affordable choice, but might be a favorite and will feed a crowd.

My Favorite Lamb Chops on the Grill Recipe

Grilled Lamp Chops with Mint Pistou

Succulent and guaranteed to be fought over.

These lollipop lamb chops are also done in the reverse sear method, finished off perfectly with fresh mint pistou.

Center cut Ribeye Pork Chops on the Grill with the Blueberry Compote

Spare Ribs on the Grill

My Favorite Chicken on the Grill Recipe

Greek Spatchcock Chicken on the Grill with Honey and Lemon

My Favorite Salmon the Grill Recipe

Salmon Kabobs on the Grill

These marinated kabobs take very time or not a lot of skill. Kids can help.

Best Sides for Summer Steak

• Summer Caprese
• Seven Ways to Grill Corn
• Wedge Salad
• Spinach Salad with Grilled Peaches
• Blackberry Corn Salad
• Buttery Smashed Fingerling Potatoes

Happy Father’s Day to all the dads out there who do the best they can to support their kids, worry about them, work hard to support them, and support their mother.

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My Dad

A Bigger than life personality, and a thinker, he had the gift of speech, but never boring. He was never afraid. His last words to me “thank you for what you did for my spiritual life.” There’s not a bigger gift to a child from a father passing from this world to the next. The insistence he taught me in expressing myself is the very thing that saved him. Some of you will understand this.

The post Best Summer On the Grill Dinners for Dad appeared first on Spinach Tiger.

I’ve tried this sauce a few different ways to and ended up liking the sauce the most that had the Dijon mustard stirred in at the end, similar to Steak Diane. (Another delicious, fancy steak recipe, I’ll be posting soon).

What is Steak Au Poivre

Steak au poivre is steak with a black peppercorn sauce, made with green and black peppercorns, butter, heavy cream, and cognac. Some recipes add a bit of shallots and some add some mustard. I tried all the ways to see what I liked best.

What Steak to use for Steak au Poivre?

You can use various steaks, but the most common are filet mignon and strip steak. These are good choices as both don’t have a lot of fat. You could even use a cheaper cut such teres major (often referred to as faux filet). I wouldn’t recommend ribeye steak because that steak already has enough fat, but that’s just my opinion.

Ingredients for Steak au Poivre

• Steak
• Peppercorns
• Butter
• Olive Oil
• Salt
• Cognac or Brandy
• Shallots (optional)
• Heavy Cream
• Dijon Mustard
• Fresh Thyme or Parsley

How to Crush the Peppercorns

My pepper mill has a dial from fine to course and the course setting is perfect. However, you can crush with a rolling pin or use a mortar and pestle. This OXO salt mill and pepper mill set is the best I’ve ever tried. I have mine for 5 years now and the pepper mill crushed these peppercorns perfectly.

How to Add Peppercorns to the Steak

First of all, salt meat and allow to sit out to get to near room temperature 30 to 60 minutes in advance. Next, place crushed peppercorns on a plate and place steaks on the peppercorns. You may need to press them in. Cover both sides.

Part 1: Cook the Steak

• Place butter and olive oil in frying pan. Don’t use cast iron for this. Use a stainless steel frying pan because you will be making a sauce with heavy cream and alcohol.
• On a medium high heat, place steaks in pan and turn after four minutes. Cook another four minutes. You should already have a great sear.
• Use a meat thermometer to determine if the meat is where you want it. I usually will place in the oven in a different pan at 375 degrees F. to get to about 135 degrees F.
• If the steaks are at the temp you desire, remove from pan, tent with foil. Set aside.

Steak au Poivre Part 2: Make the Peppercorn Sauce

In same pan you cooked the steaks, without cleaning the pan, add the cognac.

You don’t want your sauce to have a heavy alcohol taste, but a more discreet rich flavor. You must burn off the alcohol by either cooking over low or to do it quickly, use the flambé technique.Caution: Have a lid ready. (Adding any alcohol to the fat can cause a kitchen geyser). Give it a few seconds and take off lid.

At this point you can flambé the cognac to burn off the alcohol, (take off burner to do so) or simmer to let the alcohol burn off.

• Add heavy cream, stir on low until sauce thickens and coats back of a spoon.
• Stir in Dijon Mustard.
• Season with salt.
• Serve immediately.

How to Safely Flambé Alcohol

Use a lighter to flame the cognac, but do this away from your stove or turn your gas stove off. The flame will burn off the alcohol and leave the flavor.

What is the Best Side Dish for Steak au Poivre?

Good sides include french fries, mashed potatoes or mashed cauliflower and a dish of sautéed greens. Keep in mind how rich the sauce from heavy cream and butter. I might even just serve this with baked potatoes, which are just as easy to make as this dish.

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Steak Recipes from Spinach Tiger

• PERFECT Strip Steak (most popular post, most positive comments).
• Tomahawk Steak Reverse Sear
• Picanha (Brazilian Steak)
• Teres Major, a filet knock-off
• Skirt Steak with Chimichurri
• Beef Ribs in the Oven

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Steak au Poivre

Steak with French Style Pepper Sauce

Course Main Course

Cuisine French

Keyword steak, steak au poivre

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Servings 4 Servings

Ingredients

• 4 tenderloin steaks or NY strip steaks see notes
• Kosher or Himalayan pink salt
• 2 tablespoons whole peppercorns crushed (more if needed)
• 2 tablespoons olive oil or avocado oil
• 1 tablespoon unsalted butter
• 1/3 cup Cognac or Brandy
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• fresh thyme
• 1 tablespoon shallots finely chopped (optional)

Instructions

Steak

• Trim any fat off of the steaks. Salt steaks and allow to sit out for 30 minutes.
• Crush peppercorns either with mortar and pestle, a course grind on pepper mill. If you have neither, place between towel and crush with mallet.
• Put crushed peppercorns on flat plate and place steak on peppercorns until both sides are coated.
  
• Heat butter and oil in frying pan on medium high.
• Add steaks to pan and cook on each side 3 to 4 minutes to get a good sear. Remove steaks from heat and from pan. Place in oven in a different pan to finish off to get desired temperature. Medium rare will between 130-135 F.
  

Peppercorn Sauce

• If you want to add shallots, soften these first before adding in water. You may need to add another tablespoon of butter to do this. Shallots are an option.
• Using same pan you cooked steaks in, add a tiny amount of water to stir up the bits from the bottom of pan. You can use broth if you happen to have some available, but no reason to open a whole box for this.
• Take off the stove and have a lid ready, as you add cognac to the pan. Adding in any alcohol to a hot pan with fat can produce a geyser effect so immediately place a lid on and wait a few seconds. You can flambé the cognac to burn off the alcohol or just heat for several minutes on stove on low, which will also burn off the alcohol. Make sure that is done before adding cream.
• Add some fresh thyme, on the stem, which you will remove later.
• Add in heavy cream and continue to stir until the sauce is thick enough to coat the back of a spoon.
• Stir in Dijon mustard. Season with Salt.
• Remove thyme. Pour over steaks. Serve immediately.
  

Notes

You can make 4 tenderloin steaks or preferably medallions. You can also use New York Strip steaks. Doneness will be determined by thickness of the steaks, so please use meat thermometer. 

The post Steak au Poivre 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

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

You will see two different sets of pictures below, from two different picanha grilling days. One day I put the steaks on a skewer as I had cut them a little too thinly, and another day I didn’t. I prefer to cut them thicker and not use skewers. Either way, Brazilian picanha is one of the most delicious steaks I’ve ever eaten.

My personal note, I learned something today. There is no end to learning something new about food and food culture. Every country, every region has recipes that mark them. Even small geographical areas such as counties or small towns can boast a dish original to that area.

The media has divided us according to our differences in a very toxic way, but cultural cuisine brings us together. Everyone in America eats outside of their origins in various restaurants. It’s one of the ways we can appreciate differences in a positive way. My hope is that people will get fed up with all the divisive exploitation and sit and share food with each other. That’s step one in sharing humanity.

How do You Cook Picanha Steak?

This is a fairly fast cooking steak, best prepared on a grill, gas or briquet. In Brazil, you will most likely find it grilled over a open coals.

This is why the internet is a wonderful thing, for within minutes, I had breezed through several recipes and videos on sirloin cap steak. While some suggested seasoning and some suggested skewering, there were a few thing all the recipes agree upon.

• Pichana is a fast cooking steak best prepared on a grill.
• Rock salt or kosher salt is the seasoning and a dry brine for 24 hours is suggested.
• Reverse sear is the best method. See Below.
• No sauce is needed due to amazing flavor, although some serve with chimichurri.
• Resting steak for ten minutes is important.
• Skewers were used more often, but not imperative.
• Cook to medium rare.
• Slice across the grain to serve.

How Do We Dry Brine Picanha?

Dry brining the meat will result in tasty and tender steak.

This is pretty easy, but requires an extra day. Cut your picanha into steaks. Salt. Refrigerate uncovered overnight. It’s important to give the steak 24 hours to absorb the salt. It’s worth the wait. The picanha will take on a beautiful mahogany color, once the salt is absorbed.

When you grill reverse sear style, the meat will cook more evenly. Notice in the picture below how much of the surface maintains a medium rare. When I grilled this yesterday, it was very cold outside and I had a hard time keeping my grill hot, which is why the fat isn’t grilled as much as I would have liked. The meat, however, was perfection.

How Do You Skewer the Picanha Steaks

• Cut Length-wise about 2 inch WITH the grain. Leave fat on.
• Place onto metal skewers, if you have skewers.

Flavor is amazing. Queen of the steaks.

Do You Have to Put the Steaks on a Skewer?

No. The second time I made it, I did not and I think you should only use a skewer when you are cooking them on a rotisserie.

How do You Slice Picanha Steak?

Always cut the raw steaks with the grain. Once cooked, cut across the grain to serve.

The second time I made Picanha, I cut the steaks thicker and then sliced the meat very thinly. It was so delicious and I was able to cook it more on the rare side this way.

How Do You Find Top Sirloin Cap or Picanha?

Ask your butcher for whole top sirloin cap (picanha). When I saw top sirloin at my local Publix, I went to the butcher and asked if they had it with the fat cap. He came out with the top sirloin cap also labeled picanha. Normally, the butcher cuts off the fat and slices and packages as top sirloin, but he said I could special order anytime.

I looked at the prices for ordering one from a local boutique butcher, priced at $55. When I asked my butcher at Publix to allow me to have one before they cut it into top sirloin steaks (fat removed), I paid $33. However, I’m willing to try the boutique butcher, but there is a wait list. I will purchase one eventually and I’ll let you know how it goes.

What Do You Serve with Picanha?

I think picanha is best served, seasoned with salt and pepper. The meat is so tasty, you want to enjoy it, not cover it up. Brazilians serve white rice, black beans, collard greens and creamy polenta. You might also enjoy the dishes below.

Serve with these side dishes:

• Collard Greens
• Grilled Corn Tomato Salad
• Lemon Dijon Roasted Potatoes
• Garlicky Spinach
• Dijon Garlic Roasted Potatoes
• Smashed Buttery Fingerling Potatoes with Shallots
• Sauteed Swiss Chard

More Steak Recipes from Spinach Tiger

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How to Grill Brazilian Picanha

How to Reverse Sear Delicious Sirloin Cap (Brazilian Picanha)

Course Meat

Cuisine brazilian

Keyword picanha, reverse sear, top sirloin cap

Servings 6

Ingredients

• Whole Sirloin Cap (Picanha)
• kosher salt
• 1 tablespoon olive oil

Instructions

• Trim off silver skin if there is any.
• Cut steaks about 1 1/2 to 2 inches lengthways.
  
• Salt with kosher salt liberally. Put on rack. Refrigerate 24 hours.
• Take meat out 30 minutes to one hour before cooking. It should have a darker appearance and the salt will be absorbed.
  
• Light Grill. Once hot, turn off one side of the grill.
• Place meat on the side that has no heat.
• Once the meat has reached 80 degrees,F, turn over.
• Once the meat has reached 115 degrees F. rub olive oil on each side.

  Place on hot grill to sear, about a minute on each side.
• Rest meat for 10 minutes. Add black pepper.
• Cut across the grain to serve.
  

The post Top Sirloin Cap Grill Recipe, How to Cook Picanha Steak appeared first on Spinach Tiger.