• Steak Burrito Bowls

    How to make Steak Burrito Bowls

    Yield: 4 servings

    Prep Time: 20 minutes

    Cook: 30 minutes (plus marinating time)

    Don’t let the ingredient list intimidate you! It comes together pretty quickly and the components can be done ahead of time.


    For the steak:

    1 chipotle pepper + 1 teaspoon adobo sauce
    2 1/2 teaspoons ancho chile powder
    2 teaspoons ground cumin
    1 teaspoon dried oregano
    1/2 teaspoon cayenne pepper
    1/2 teaspoon onion powder
    1 teaspoon kosher salt
    1 teaspoon freshly ground black pepper
    3 garlic cloves, peeled
    1/4 cup vegetable oil
    1 pound flank or skirt steak

    For the cilantro lime rice:

    2 cups cooked brown rice, warm
    2 tablespoons fresh lime juice
    1 teaspoon vegetable oil
    2 tablespoons chopped fresh cilantro
    1/4 teaspoon kosher salt

    For the corn salsa:

    1 (12-ounce) package frozen sweet yellow corn, defrosted and drained or 1 1/2 cups fresh corn kernals
    1 jalapeno, seeded and chopped
    1/2 red onion, finely chopped
    1/4 cup chopped fresh cilantro
    1 tablespoon fresh lime juice
    1/4 teaspoon salt

    Add ins:

    1 (15 ounce) can black or pinto beans, rinsed, drained, and warmed
    Your favorite salsa
    Shredded Monterey cheese
    Sour cream
    Avocadoes or guacamole


    For the steak:

    Combine all the ingredients except the steak in the bowl of a blender or food processor. Blend until very well combined. Place the steak in an airtight container and cover with the chipotle mixture. Seal the container and marinade overnight.

    Preheat the grill to 400°F. Grill for about 5 minutes per side, depending on the thickness of the steak, until the steak registers an internal temperature of about 130°F for medium-rare. Remove to a plate and let rest for 5 to 10 minutes before slicing against the grain intro strips. Slice the strips into cubes. Taste and add additional salt if needed.

    For the rice:

    Place the cooked rice in a medium bowl and toss with the lime juice, vegetable oil, cilantro, and salt. Keep warm until ready to use or refrigerate up to 1 day. Reheat before using.

    For the corn salsa:

    Combine all the ingredients in a medium bowl. Taste and adjust ingredients and seasoning as needed. Refrigerate until ready to use, up to 1 day.
    Divide the rice between four bowls. Top with the warmed beans, steak cubes, corn salsa, and any other desired add ins. Serve.

  • Copycat Swedish Meatballs

    How to make Copycat Swedish Meatballs

    Yield: 4 to 6 servings

    Prep Time: 25 minutes

    Cook: 50 minutes


    For the meatballs:
    2 slices white bread
    1/4 cup milk
    3 tablespoons (1 ounce) unsalted butter, divided
    1 small onion, diced
    1 pound ground beef
    1 pound ground pork
    2 large egg yolks
    1/4 teaspoon ground allspice
    1/4 teaspoon ground nutmeg
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper

    For the gravy:
    1/3 cup all-purpose flour
    4 cups beef broth
    3/4 cup sour cream
    2 tablespoons chopped fresh Italian parsley


    Place the bread and milk in the bowl of a stand mixer fitted with the paddle attachment. Let sit until the bread has absorbed the milk, about 5 minutes.

    Meanwhile, heat 1 tablespoon of the butter in a large frying pan over medium heat. Once hot, add the onion and cook until softened, about 4 minutes. Remove from heat and let cool slightly.

    Add the cooled onion, beef, pork, egg yolks, allspice, nutmeg, salt, and pepper to the bread and milk. Beat on medium speed until well combined, 1 to 2 minutes.

    With a medium spring loaded scoop, shape the mixture into 1 1/2 tablespoon sized balls. Roll the balls between your palms to smooth, wetting your hands if the mixture is sticking.

    Wipe the frying pan clean with a paper towel. Heat the remaining 2 tablespoons of butter over medium heat. Add half the meatballs and fry, turning occasionally, until browned on all sides and almost cooked through, 8 to 10 minutes. Transfer to a dish and repeat with the remaining meatballs.

    Turn the heat to low and add the flour to the pan drippings. Whisk until lightly browned, about 1 to 2 minutes. Slowly add the beef stock, whisking constantly. Continue to cook and whisk until the mixture thickens and is lump-free, about 5 minutes. Stir in the sour cream and season to taste with salt and pepper. Return the meatballs in the sauce and simmer until cooked through, about 5 to 10 minutes. Sprinkle with parsley before serving.

  • Homemade Cheesesteaks

    How to make Homemade Cheesesteaks

    Pop your steak in the freezer until firmed, about an hour, before slicing against the grain to get the thinnest slices possible.


    For the sandwiches:
    1 tablespoon butter
    1 small onion, thinly sliced
    1 small bell pepper, thinly sliced
    1 tablespoon vegetable oil
    Kosher salt and freshly ground black pepper
    1 1/4 pounds ribeye, beef round, or top sirloin, thinly sliced
    4 sturdy hoagie rolls
    Mayonnaise, if desired
    8 slices mozzarella, provolone, or white American cheese
    1/2 teaspoon dried oregano


    Preheat the oven to 400°F.

    In a large skillet over medium heat, melt the butter. Saute the onion and pepper until they are tender. Remove the vegetables to a bowl and heat the oil in the same pan. Add the beef and season to taste with salt and pepper. Saute until lightly browned and cooked through. Divide the meat into two batches if necessary.

    Spread each bun with mayonnaise, if desired. Divide the beef and vegetable mixture among the buns. Top with the cheese and oregano. Bake the sandwiches in the oven until the cheese is melted and the bread is slightly toasted, about 5 minutes. Serve.

  • Easy Grilled Steak Salad

    How to make Easy Grilled Steak Salad

    Yield: 4 servings

    The steak can easily be cooked on an indoor grill or grill pan.


    For the steak:
    1/4 cup STAR Grilling (Garlic) Cuisine Cooking Oil
    2 tablespoons freshly squeezed lemon juice
    1/2 teaspoon onion powder
    1 1/2 pounds flank steak
    Kosher salt and freshly ground black pepper to taste

    For the dressing:
    6 tablespoons STAR Grilling (Garlic) Cuisine Cooking Oil
    3 tablespoons freshly squeezed lemon juice
    1 teaspoon Dijon mustard
    Kosher salt and freshly ground black pepper to taste

    For the salad:
    2 hearts of romaine lettuce, cut into bite-size pieces
    1/4 cup Parmesan cheese
    12 cherry or grape tomatoes, halved


    For the steak:
    In a small dish or plastic bag, combine the oil, lemon juice, onion powder, and steak, making sure the steak is well coated. Cover the dish or close the bag and marinade in the refrigerator for at least 8 hours, or up to 24 hours. After marinating, season to taste with salt and pepper.

    Prepare the grill for direct cooking over high heat (450°F to 500°F). Grill the steak with the lid closed as much as possible, until the meat is slightly charred, and is medium-rare inside with an internal temperature of 135°F, about 5 minutes per side depending on the thickness of the steak. Transfer to a cutting board and let rest for 5 minutes. Thinly slice across the grain.

    For the dressing:
    Meanwhile, combine the dressing ingredients in a small bowl and whisk vigorously until emulsified. You can also combine the dressing ingredients in a small mason jar and shake well until emulsified. Use immediately or store in the fridge for up to a week. Bring the dressing to room temperature and whisk or shake to re-emulsify.

    To serve:
    Combine all the salad ingredients. Toss with the dressing. Divide between four plates. Divide steak slices among plates. Serve.

  • The Best Bolognese Sauce

    How to make The Best Bolognese Sauce

    Yield: 9 cups of sauce or 4-6 servings

    *If you don't have a food mill to crush the tomatoes, use a blender or immersion blender. Make sure to leave as much texture and chunks of tomato as possible, do not liquify.


    2 tablespoons olive oil, divded
    1 1/4 pounds ground beef
    1 1/4 pounds ground pork
    Kosher salt and freshly ground pepper, to taste
    4 ounces pancetta or bacon, sliced
    1 yellow onion, finely diced
    2 carrots, peeled and finely diced
    1 celery stalk, finely diced
    5 garlic cloves, minced
    1/3 cup (3 oz) tomato paste
    1 cup dry red wine
    1 cup milk
    2 (28 ounce) cans whole tomatoes, passed through a food mill*
    2 bay leaves
    1 bunch fresh thyme, tied together with kitchen string
    1 Parmigiano-Reggiano cheese rind
    1 pound fresh pasta, such as fettuccine, tagliatelle, or pappardelle, cooked until al dente and drained
    Grated Parmigiano-Reggiano cheese for serving


    In a large, heavy, deep lidded Dutch oven or pot, heat 1 tablespoon of the olive oil over medium-high heat. Add the ground beef, ground pork, and salt and pepper to taste and cook until browned, about 10 to 12 minutes. Transfer the meat to a paper towel-lined plate. Add the pancetta/bacon and cook until crisp, 5 to 7 minutes. Transfer to the paper towel-lined plate.

    Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the onion, carrots, and celery and cook until soft and translucent, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook for 2 minutes. Add the wine and simmer until almost evaporated, about 5 minutes. Add the milk, tomatoes, bay leaves, thyme, and cheese rind and stir until combined. Add in the meats and season with salt and pepper.

    Bring to a simmer then partially cover and reduce to medium-low. Cook until the sauce thickens, about 1 1/2 to 2 hours. You can also transfer the mixture to a slow cooker and cook for 3 1/2 hours. Discard bay leaves, thyme, and cheese rind. Season to taste with more salt and pepper if necessary. Serve with pasta and grated cheese.

  • Salami, Feta, and Spinach Pasta

    How to make Salami, Feta, and Spinach Pasta

    Yield: 4 servings


    12 ounces whole wheat penne
    1 tablespoon plus 1 teaspoon olive oil
    6 ounces hard salami slices, cut into thin strips
    4 cups fresh baby spinach
    2 cloves garlic, minced
    1/4 teaspoon red pepper flakes
    1/4 cup chopped fresh flat-leaf parsley
    2 green onions, sliced
    4 ounces feta cheese, crumbled
    Salt and pepper


    Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and return to pot.

    Meanwhile, heat 1 tablespoon of the oil in a large skillet. Add the salami and cook for 3 minutes, or until browned. Turn off the heat and add the spinach, garlic, and red pepper flakes and cook until the spinach is wilted down and the garlic is fragrant, about 2 minutes.

    Add the salami, spinach, and garlic to the pasta along with the remaining 1 teaspoon olive oil. Add in the parsley, onions, and feta and toss to combine. Season to taste with salt and pepper before serving.

  • Ground Beef Tacos

    How to make Ground Beef Tacos

    Yield: Serves 4


    2 tablespoons canola oil
    1 large onion, chopped
    1 pound ground beef (or ground turkey or chicken)
    1 garlic clove, minced
    1 tablespoon chili powder
    2 teaspoons ground cumin
    2 teaspoons ground coriander
    1/2 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1 (8-ounce) can tomato sauce
    1 jalapeno, seeded and finely minced
    Taco shells
    Taco garnishes (sour cream, shredded cheese, shredded lettuce, tomato, bell pepper, cilantro, etc.)


    Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until onion is softened and translucent, about 4 to 5 minutes. Add the beef and cook, breaking the meat up into smaller pieces, until cooked through, about 5 minutes. Drain the fat from the pan.

    Stir in the garlic, chili powder, cumin, coriander, salt, and pepper. Cook for about 30 seconds before adding tomato sauce and jalepeno. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Serve meat in taco shells with desired toppings.