Category: Meat

• 2 Boneless Strip Steaks
• 1 pound baby red-skinned potatoes, cut in half
• 3 1/2 ounces fresh pearl onions, unpeeled, cut in half
• 1 pound asparagus, trimmed
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• Salt

Rub:

• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon lemon peel
• 1/2 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)

Preparation: 

1. Place potatoes in microwave-safe dish. Cover and microwave on HIGH 2-1/2 to 3 minutes or until crisp-tender. Let stand 5 minutes to cool slightly. Thread potato halves onto 10 to 12-inch metal skewers. Thread onion halves onto separate metal skewers.
2. Combine rub ingredients; reserve 2 teaspoons for garnish. Press remaining herb mixture evenly onto beef steaks.
3. Place steaks in center of grill over medium, ash-covered coals; arrange potatoes, onions and asparagus around steaks. Grill steaks, uncovered, 15 to 18 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes and onions 5 to 10 minutes (gas grill times remain the same) or until golden brown and tender; grill asparagus 6 to 10 minutes (covered, 8 to 12 minutes on gas grill) or until crisp-tender, turning occasionally.
4. Remove potatoes and onions from skewers; peel onions. Combine potatoes, onions, lemon juice, oil and lemon peel in large bowl. Toss to coat. Season with salt, as desired.
5. Carve steaks into slices. Season with salt, as desired; sprinkle with reserved herb mixture. Serve steaks with grilled vegetables.

Ingredients:
1 (3-pound) boneless beef eye round roast
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons vegetable oil
5 cloves garlic
1 bunch parsley, leaves only
1/2 bunch fresh thyme, leaves only
8 sprigs fresh oregano, leaves only 2 sprigs fresh rosemary, leaves only
2 tablespoons mustard powder
Horseradish Cream, recipe follows
Horseradish Cream:
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon lemon juice
Salt
Directions

Special Equipment: food processor
Preheat oven to 350 degrees F.

Season roast well with salt and pepper. In a medium saute pan over medium-high heat, add 2 tablespoons oil. When hot, sear roast on all sides, until nicely caramelized, about 8 to 10 minutes. Remove roast to a sheet tray lined with a wire rack.

Meanwhile, place garlic, parsley, thyme, oregano, rosemary, mustard powder, 1/2 cup oil, salt and pepper, to taste, in a food processor and pulse until mixture forms a paste.

Rub paste all over roast. Bake in the oven until the roast is cooked to medium-rare or registers 125 degrees F on an instant-read thermometer, about 45 minutes.

Let roast rest 10 minutes before slicing and serve with Horseradish Cream.

Horseradish Cream:
In a small bowl, mix together all ingredients. Cover and refrigerate until ready to serve.

Ingredients:

• 4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
• 3 Tbs. vegetable oil
• Kosher salt
• Ground black pepper
• 1 cup medium-diced carrots
• 1 cup medium-diced onions
• 1 cup coarsely chopped dried figs
• 1 Tbs. finely chopped fresh ginger
• 1 Tbs. finely chopped garlic
• 2 to 3 whole star anise
• 2 whole cinnamon sticks
• 1 cup dry red wine
• 1 cup canned crushed tomatoes
• 1 cup lower-salt chicken broth
• 1/4 cup lower-sodium soy sauce
• 1 to 2 Tbs. chopped fresh parsley
• 1 to 2 Tbs. thinly sliced fresh mint

Directions:

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.

Add the remaining 1 Tbs. oil, carrots and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Addthe chopped dried figs, ginger, garlic, star anise, and cinnamon sticks, and cook, stirring, until well distributed and fragrant, about 1 minute.

Pour 1/2 cup of the red wine into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.

Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour the tomatoes, chicken broth, soy sauce, remaining 1/2 cup of red wine, and 1 cup water over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.

Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)

Season to taste with salt and pepper.

Serve the ribs with the sauce spooned over, sprinkled with chopped parsley and chopped mint.

Make Ahead Tips

It’s best to braise short ribs a day (or at least several hours) ahead for a couple of reasons. First, this allows you to chill the sauce so it can be defatted thoroughly. Also, the flavors only get better with time. To reheat, arrange the meat snugly in a baking dish, cover with foil, and put in a 350°F oven. Reheat the sauce on the stovetop.

INGREDIENTS

• 3 tablespoons all purpose flour
• 3/4 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 3/4- to 1-inch-thick lamb rib chops
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium red onion, halved, thinly sliced (about 2 cups)
• 1 cup unsweetened black cherry juice
• 1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)
• 1/3 cup thinly sliced fresh basil, divided

PREPARATION
Preheat oven to 250°F. Mix flour, 3/4 teaspoon coarse salt, and 1/2 teaspoon ground pepper on large plate. Lightly coat lamb chops with flour mixture; shake off excess. Melt butter with oil in large nonstick skillet over medium-high heat. Add lamb chops and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer chops to baking sheet and keep warm in oven while preparing sauce (do not clean skillet).

Add onion to same skillet and sauté 2 minutes. Add cherry juice and bring to boil, scraping up any browned bits. Boil until liquid is slightly reduced and onion is slightly softened, stirring frequently, about 4 minutes. Stir in cherries and half of basil and cook 1 minute. Season sauce to taste with salt and pepper.

Place 2 lamb chops on each of 4 plates. Spoon sauce over. Sprinkle remaining basil over and serve.