Tag Archives: Steak

Beef and Lamb

Brown Ale-Marinated Hanger Steak with Caramelized Onions

I don’t know about you, but I always prefer to stay in on Valentine’s Day, rather than go out to eat. Sometimes Travis and I will go out to dinner the weekend before February 14th, so we can avoid paying crazy prices for prix-fixe menus at our favorite restaurants. But on Valentine’s Day evening we always prefer to open up a bottle of wine at home and cook a delicious meal together.

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

When I was brainstorming Valentine’s Day recipes for the blog, I thought it would be the perfect opportunity to try Meat the Butchers‘ delivery service. If you haven’t heard of Meat the Butchers, they provide the highest quality raw (never frozen!), grass-fed, and free-range proteins, sourced from sustainable American family-owned farms. (Woo, that was a mouthful!)

If you didn’t catch that, just know that their proteins are REALLY darn stinkin’ good quality. I’m pretty picky about where Travis and I buy our beef, poultry and seafood. Both of us have had one too many bouts with food poisoning, so we are always willing to pay a slight premium for quality meats. Sure, there are other steak delivery services out there, but those steaks are usually frozen, and are not the same quality that Meat the Butchers guarantees.

While Meat the Butchers offers much more than beef, I was really eager to try their steaks. After browsing through the company’s wide range of proteins, I finally selected the 8 oz. USDA Prime Hanger Steak.

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

The ordering process couldn’t have been easier, and the steaks arrived on my doorstep the very next day (they ship all over the US within 48 hours!). The contents of the box are carefully packaged in cooler packs to ensure they stay at a safe temperature during transit. So no need to worry if the box is outside for a few hours while you’re at work or out of the house.

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

Hanger steak isn’t a cut that we typically see at our local Whole Foods, so I couldn’t wait to experiment with it at home. Since it isn’t grilling season, I wanted to make a recipe that could easily be cooked on a stovetop inside.

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

I marinated the steaks in nut brown ale and paired them with delicious caramelized onions. I love caramelized onions on just about everything, and their sweet flavor paired perfectly with the savory hanger steak in this recipe.

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

When cooking steak, I highly recommend using a meat thermometer. You can find inexpensive ones on Amazon, and they’re a big game changer if you don’t already use one. I removed the steak from the pan right when it hit 140F, and let it rest on a cutting board for five minutes. When I sliced it, the steak was cooked to a perfect medium-rare and incredibly juicy after marinating for four hours.

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

I love this recipe because everything cooks in one pan, which makes clean up a breeze. The end result is restaurant-quality taste for not a lot of effort. What better for a Valentine’s Day dinner at home with your loved one(s)?

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

And guess what!? Meat The Butchers is offering a coupon code for $30 off a purchase of $75 or more! Head over to their website, www.meatthebutchers.com, and use the code BIGAPPETITE at checkout.

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

Happy Valentine’s Day, my friends!

 

Brown Ale Marinated Hanger Steak with Caramelized Onions
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb. hanger steak
  • 1 bottle brown ale (I used Samuel Smith's), divided
  • 4 large garlic cloves, minced and divided
  • 1 Tablespoon fresh rosemary, chopped
  • 1.5 teaspoons salt
  • ½ teaspoon black pepper
  • 3-4 Tablespoons extra-virgin olive oil
  • 1 large yellow onion, cut in half and sliced thinly
  • 1 Tablespoon sugar
  • ⅛ cup fresh parsley, finely chopped
  • 1.5 teaspoons grated lemon peel
Instructions
  1. In a large ziploc bag, combine ¾ of the bottle of brown ale, 3 cloves of minced garlic, rosemary, 1 teaspoon salt, and ½ teaspoon black pepper. Swish the contents of the bag around to mix. Add the hanger steak to the bag. Place the bag on a large plate and put in the fridge to marinate for 3-4 hours.
  2. Remove the steak from the fridge and allow to come to room temperature.
  3. Heat a large skillet over medium-low heat. Add 1 Tablespoon of extra-virgin olive oil. Add the onion and turn the heat to low. Let onion caramelize, stirring every couple of minutes, for about 30 minutes. Add 2-3 Tablespoons of the remaining brown ale to the pan and scrape the bottom to deglaze. Add the sugar and a pinch of salt and stir. Allow onions to caramelize for an additional 10 minutes. Taste and add more brown ale or sugar as needed. Remove the onions from the pan and set aside.
  4. Remove the steak from the marinade and pat dry. Season with remaining ½ teaspoon salt.
  5. Bring the pan back to high heat. Add 2 Tablespoons of olive oil and once the oil is hot and smoking, add the steak to the pan. After 4-5 minutes, flip and cook for an additional 5 minutes on the other side, until desired temperature. The steak should register 140F for medium-rare. Remove the steak from the pan and allow to rest for 5 minutes before serving.
  6. In a small bowl combine the parsley, lemon, and remaining one clove of garlic. Mix well.
  7. Slice the steak against the grain and layer on a serving dish. Top with the caramelized onions and parsley mixture.
 

Thank you to Meat the Butchers for partnering on this post! All of the content and opinions are my own.

 

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com
Beef and Lamb Grilling

Steak Tips with Weber Applewood Brown Sugar BBQ Sauce

I talk a lot about how much I love grilling during warm weather. My kitchen doesn’t become 110 degrees, clean up is much easier, and the obvious…it’s delicious!

When Weber offered to send me their newly reformulated line of BBQ sauces, I was so excited! Travis and I already use a Weber grill at home and we’re big fans of their grilling equipment. To be honest, I didn’t know much about their line of sauces and seasonings, but since Weber promised these new BBQ sauces contained no high fructose corn syrup, artificial flavors or artificial preservatives, I was ready to give them a try!

Steak Tips with Applewood Brown Sugar BBQ Sauce Recipe

Normally, when a recipe calls for BBQ sauce, I whip up my own using ketchup, vinegar, mustard, brown sugar, and spices. That’s because I won’t eat or cook with any product with a long list of impossible-to-pronounce ingredients.

I was very pleased to find that these new Weber BBQ sauces contain only 10-15 ingredients, just like if I made it myself!

Steak Tips with Applewood Brown Sugar BBQ Sauce Recipe

Best part? These sauces are SO. DAMN. GOOD. Last weekend, I marinated sirloin steak tips in the Applewood Brown Sugar BBQ Sauce for a few hours before throwing them on the grill. I loved how the sauce actually stuck to the steak, as opposed to running off like many watery bottled sauces can do.

Steak Tips with Applewood Brown Sugar BBQ Sauce Recipe

The result was a perfectly crispy outside and juicy, flavorful pink inside. After grilling, I brushed the steak with a small amount of additional sauce, just to enhance the flavor.

These new BBQ sauces are now sold in grocery stores across the country, so when I run out, I will stock up on a few more. While I do enjoy making my own BBQ sauce, sometimes it’s nice to have an easy, healthy option to turn to.

Steak Tips with Applewood Brown Sugar BBQ Sauce Recipe

Now, I like my steak with a very crispy outside (clearly!) and pink middle, but if you prefer less char then just make sure you grill over indirect heat.

Serve this alongside some grilled yellow corn and a green salad and you’ve got yourself a perfect summer meal!

 

This is a sponsored conversation written by me on behalf of Weber Sauces & Seasonings. The opinions and text are all mine. I truly appreciate your support with sponsored posts.

 

Steak Tips with Weber Applewood Brown Sugar BBQ Sauce
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Instructions
  1. Place the steak tips in a large dish. Add the BBQ sauce and toss the steak tips well to coat thoroughly. Marinate in the fridge for 30 minutes to 3 hours.
  2. Heat a grill over medium heat. Remove the tips from the fridge. Season with salt and pepper. Add the steak to the grill over direct heat. Cook about 2 minutes on each side, until desired doneness.
 

Beef and Lamb Gluten-Free Grilling Main Meal

Grilled Skirt Steak Marinade

On Sunday before the Super Bowl, Travis and I grilled up our favorite skirt steak. We love this chili steak marinade SO much. I’ve tried lots of recipes involving a wide variety of ingredients, but this stills stands as my favorite.

Grilled Skirt Steak Marinade Recipe

To call it a marinade isn’t really accurate – it’s more like a rub that contains a small amount of liquid. I actually prefer this because it allows you to get the spices into every little crevice of the meat, ensuring that each bite is packed with flavor.

Grilled Skirt Steak Marinade Recipe

This marinade isn’t just for skirt steak. I’ve used it on flank steak and sirloin as well and both times it tasted great.

This is also the steak marinade I use for my Steak Salad Recipe (see below!)

Grilled Skirt Steak Marinade Recipe

On Sunday, our intention was to grill this bad boy to a perfect medium-rare, but let’s just say that Travis had a few too many Super Bowl beers and might have left it on the grill for an extra minute ;-). Regardless, it was still delicious cooked medium and eaten with approximately 3 lbs. of chips and guac.

Grilled Skirt Steak Marinade Recipe

 

Grilled Skirt Steak Marinade
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1.5 teaspoons chile powder
  • 1.5 teaspoons brown sugar
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup Tablespoons fresh lime juice
  • 1 Tablespoon vegetable oil
  • 1½ lbs skirt steak, trimmed of excess fat
Instructions
  1. In a small bowl combine the chili powder through ground pepper. Add the lime juice and oil and mix well. Rub the marinade (which will be more like a paste) thoroughly over the steak and allow to marinate for at least 30 minutes or up to 8 hours.
  2. Grill the steak over direct high heat for 4-6 minutes per side, depending on thickness. Medium-rare should register to 130-135 degrees F on a meat thermometer.
Notes
 

Beef and Lamb Gluten-Free Grilling Main Meal Salad

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans

When I got back from Boston on Monday, Travis told me he bought all of the ingredients to make our favorite steak salad. I was so excited because we had not had it in months.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

We started making this steak salad a little over a year ago after trying something similar at one of our favorite restaurants in Santa Monica, The Library Ale House. As I am sure you could have guessed from the name, we love the Ale House for their great selection of beer and wine. They also make a mean burger, but we usually opt for their steak salad instead. It has everything you could want in a salad – bold flavors, fresh ingredients, contrasting textures, and a serious dose of protein.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

When I set out to recreate this at home, I made some changes to better suit my taste buds. I subbed green beans for asparagus, used sweet potatoes instead of yukon gold potatoes, and seasoned the steak with my favorite spice rub from Serious Eats. The result? Absolutely AMAZING.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

Don’t be turned off by the number of ingredients below. If you’re a steak-lover, then I guarantee it is all worth it! This recipe serves 4, but feel free to make extras because leftovers are great for lunch the next day (I even eat the steak cold and love it!).

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

 

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
For the Steak
For the Salad
  • 1lb sweet potatoes, cut into ½ inch cubes
  • 1 Tablespoon olive oil
  • 1 teaspoon chili powder
  • 6 cups mixed greens
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup green beans, ends trimmed and steamed
  • ¼ cup shaved parmesan
For the Mustard Dressing
  • ⅓ cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon dijon
  • 1 teaspoon honey
  • ¾ teaspoon Worcestershire sauce
  • Salt and Pepper
Instructions
  1. Preheat the oven to 450 degrees F. Combine the sweet potatoes with the olive oil, chili powder, and salt and pepper to taste. Roast in the oven for 40 minutes, flipping half way through. Remove from the oven and allow to set aside.
  2. Season the steak with a seasoning of choice. Heat a grill or grill pan over medium high heat. Grill the steak for 3-4 minutes on each side, until medium. Remove the steak from the grill and allow it to rest for 5 minutes. After it has rested, slice the steak into 1 inch think slices against the grain.
  3. Prepare the dressing by whisking together all dressing ingredients in a small bowl.
  4. Prepare the salad. Divide the mixed greens among four salad bowls. Top each with the cherry tomatoes, green beans, roasted sweet potatoes, and shaved parmesan. Then add 3-4 slices of the steak and drizzle with dressing.
 

 

 

Beef and Lamb Main Meal

Korean Rice Bowl with Steak and Snap Peas

Friends often ask me how I dedicate so much time to cooking “elaborate” dinners every night. I’m 22, young, new in my career, and in their minds it just doesn’t make sense that I devote an hour + every night to making dinner.

I always explain that it is my “thing.” It is what I enjoy doing after a long day. Some people want to vedge on the couch in front of the TV or with a good book and are totally happy with take-out. But me, I just really want to cook.

Korean Rice Bowl with Steak and Snap Peas

But, confession time…it’s not like this happens every night. Sometimes, I get so busy that I don’t want to bother trying a new recipe. I get home and I am so hungry (and I mean ready-to-bite-my-hand-off hungry) that I eat the easiest and fastest thing I can. I am talking scrambled eggs, PB&J, take-out, basically anything in sight.

Korean Rice Bowl with Steak and Snap Peas

But when I have the time, my absolute favorite thing to do is search through my bookmarked recipes (I must bookmark at least 5 recipes a day) and try something new.

Korean Rice Bowl with Steak and Snap Peas

This dish is a take on a Korean Bibimbap. It is something I have wanted to make ever since I tried an amazing little Korean restaurant near my college campus last year.

Korean Rice Bowl with Steak and Snap Peas

This dish is honestly pretty simple to make.

The flavors in the steak marinade are outstanding and the whole dish really comes together with a final touch – a fried egg on top. The idea is that you mix the hot egg into the steaming hot rice bowl and the mixture sort of becomes like fried rice.

Korean Rice Bowl with Steak and Snap Peas

I can’t wait to make this again. Next time, I am going to try chicken instead. I am sure vegetarians could make this with tofu, too. If you do, let me know how it is!

Korean Rice Bowl with Steak and Snap Peas
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 Tablespoon sesame seeds
  • ½ teaspoon salt
  • ½ teaspoon chili powder
  • 1.5 lbs skirt steak, punded thin
  • ¼ cup soy sauce
  • 3 Tablespoons Asian sesame oil, divided
  • 2 green onions, finely chopped
  • 2 Tablespoons sugar
  • 1 Tablespoon dry sherry (or sake)
  • 2 garlic cloves, minced
  • 1 lb baby snap peas
  • vegetable or canola oil
  • 4 large eggs
  • Brown Rice for serving
  • Gochujang (or Sriracha) for serving
Instructions
  1. Toast the sesame seeds in a small skillet over medium heat until golden brown, stirring often (about 3-4 minutes). Transfer the sesame seeds to a small bowl and allow to cool. Using a mortar and pestle, grind the sesame seeds, salt, and chile powder (I used the back of a spoon and small bowl because I don’t have a mortar and pestle).
  2. Place the steak in the freezer for 1 hour (this helps you slice it more easily). Cut the steak crosswise into ⅛ inch thick slices. In a medium bowl, whisk together the soy sauce, 2 Tablespoons of the sesame oil, green onions, sugar, dry sherry, and garlic. Toss the steak in the mixture and let marinate at room temperate for 30 minutes.
  3. Heat a skillet over medium-high heat. Add the vegetable oil. Saute the snap peas until crisp-tender, about 4 minutes. Remove to a plate and sprinkle with the salt mixture. Tent with foil to keep warm.
  4. Heat a griddle or grill pan over medium-high heat. Working in batches, grill the steak until just browned, about 1 minute per side (or desired doneness). Transfer to a plate and tent with foil to keep warm.
  5. Heat a teaspoon of vegetable oil in the skillet over medium heat. Crack the eggs on the hot skillet and cook until the white are set, but the yolk is still runny, about 2 minutes.
  6. Divide the brown rice among bowls. Top with the snap peas and steak and finish with a fried egg atop each bowl. Mix the egg into the mixture while still hot. Finish with more of the salt mixture, gochujang and/or sriracha if you desire.