Beefko

Beef & Broccoli

-This meal begs to be served with scallions and toasted sesame seeds on top of steaming white rice. You can't go wrong with some pan-fried noodles, scallion pancakes, or smashed cucumber salad if you're looking for side dish suggestions.

Ingredients:

2 tbsp. dry sherry or shaoxing wine
2 tbsp. unseasoned rice vinegar
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/3 c. plus 1/4 c. low-sodium soy sauce, divided
2 tbsp. plus 1 1/2 tsp. cornstarch, divided
2 tbsp. light brown sugar, divided
1 1/2 lb. flank or skirt steak, sliced very thin against the grain
4 cloves garlic
1 (1/2") piece ginger, peeled
2 scallions
2 small heads broccoli
2/3 c. low-sodium beef broth
2 tbsp. oyster sauce
2 tsp. sriracha (optional)
3 tbsp. vegetable oil, divided
Toasted sesame seeds and white rice, for serving

Directions:

-In a medium bowl, combine sherry, vinegar, salt, pepper, 1/3 cup soy sauce, 1 tablespoon plus 1 1/2 teaspoons cornstarch, and 1 tablespoon brown sugar. Add steak and toss to coat. Let sit 20 minutes.

-Meanwhile, finely chop garlic and ginger. Slice scallions and separate green and white parts. In a small bowl, combine garlic, ginger, and white scallion parts; reserve green parts for serving. Chop broccoli into florets and transfer to another small bowl.

-In a large measuring cup, whisk broth, oyster sauce, sriracha (if using), and remaining 1/4 cup soy sauce, 1 tablespoon cornstarch, and 1 tablespoon brown sugar. When ready to cook, arrange bowls of beef, garlic mixture, broccoli, and stir-fry sauce next to stove.

-In a large skillet over medium-high heat, heat 1 tablespoon oil. Add half of beef and cook, undisturbed, 1 minute, then stir and cook until cooked through and starting to char in some spots, about 1 minute more. Transfer to a plate. Repeat with 1 tablespoon oil and remaining beef. Discard excess marinade.

-Return skillet to medium heat and heat remaining 1 tablespoon oil. Add garlic mixture and cook, stirring occasionally, until fragrant, about 2 minutes. Add broccoli and cook, stirring frequently, until slightly softened, about 1 minute, then add stir-fry sauce. Cover and cook 3 minutes. Uncover, return beef to skillet, and toss to coat. Cook, tossing frequently, until warmed through and broccoli is crisp-tender, 2 to 3 minutes more.

-Divide rice among plates. Top with stir-fry, sesame seeds, and reserved green scallion parts.

Marinated Flank Steak

-Although London broil, sometimes referred to as flank steak, is not the most tender cut of beef, it is one of the most flavorful. The secret to a tender flank steak is to marinade it for an extended period of time—in this case, in a concoction of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary—and then slice it thinly across the grain just before serving.

Ingredients:

1 tbsp. black peppercorns
1 tbsp. coriander seeds
1 tbsp. fennel seeds
2 dried chiles de àrbol, broken
2 fresh bay leaves
1⁄2 cup red wine
2 tbsp. red wine vinegar
2 tbsp. worcestershire
4 cloves garlic, crushed
2 sprigs fresh rosemary
1⁄2 cup extra-virgin olive oil
1 (2-lb.) flank steak
Kosher salt, to taste

Directions:

-Toast peppercorns, coriander, fennel, chiles de àrbol, and bay leaves in a small skillet over high heat, stirring occasionally, until fragrant, 2 to 3 minutes. Transfer aromatics to a hard surface; lightly crush with the bottom of a heavy skillet; then transfer to a 9"x13" baking dish.

-Add wine, vinegar, worcestershire, garlic, rosemary, and olive oil; whisk to combine. Poke flank steak all over with a fork and place in marinade; spoon some marinade over top. Cover and refrigerate, turning occasionally, for 12 to 24 hours.

-An hour before grilling, transfer steak to a plate; set aside at room temperature. Transfer marinade to a small pot and bring just to a boil; set aside.

-Build a medium-hot charcoal fire in your grill. Grill steak, turning once and, using a brush, basting with reserved marinade occasionally, until browned and medium rare, 7 to 8 minutes per side. Transfer to a cutting board, tent with foil, and let rest for 10 minutes. Carve steak into thin slices on the bias and serve with any accumulated juices.

Porterhouse With Lemon-Thyme Butter

Ingredients:

1 (3-lb), 2″-thick porterhouse steak, at room temperature
Kosher salt and freshly ground black pepper, to taste
2 tbsp. canola oil
4 tbsp. unsalted butter
6 sprigs thyme
1 lemon, halved crosswise

Directions:

-Season steak heavily on both sides with salt and pepper; let sit for 30 minutes. Heat oven to 500°. Heat a 12″ cast-iron skillet over high heat until it begins to smoke. Add oil and steak; cook until lightly charred on one side, about 5 minutes. Flip steak, and transfer skillet to oven; cook until medium-rare and an instant-read thermometer reads 135°, about 10 minutes. Transfer steak to a platter, and let rest for 10 minutes.

-Meanwhile, pour off pan drippings and return skillet to stove over high heat. Add butter and then thyme and lemon halves, cut sides down; cook until golden brown, about 4 minutes. Remove from heat. Slice steak around the bone. Transfer to plates, and drizzle with butter from skillet. Serve with the lemon for drizzling.

Grilled Flank Steak with Coca-Cola-Pickled Onions

-In Korea, lettuce is frequently used as a crunchy wrapping for beef bulgogi. In place of the spicy kimchi, milder pickled onions are used in this recipe.

Ingredients:

6 tbsp. gochujang (amazon.com)
3 tbsp. mirin
1 tbsp. plus 1/2 cup soy sauce
2 tsp. toasted sesame oil
4 cloves garlic, peeled
1 (1-inch) piece ginger, peeled and thinly sliced
1 (2-lb.) flank steak
2 tbsp. sambal oelek (amazon.com)
1 (12-oz.) can Coca-Cola
1⁄2 cup cider vinegar
2 tbsp. fresh lime juice
2 large red onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 heads butter lettuce, leaves separated

Directions:

-Pulse gochujang, mirin, 1 tbsp. soy sauce, the sesame oil, garlic, and ginger in a food processor until smooth. Transfer to a bowl with steak, cover, and refrigerate at least 6 hours or up to overnight.

-Simmer remaining soy sauce, the sambal oelek, and Coca-Cola in a 2-qt. saucepan over medium until reduced by 2⁄3, about 20 minutes. Remove from heat and stir in vinegar and lime juice; pour over onions in a sterilized 1-qt. glass jar with lid. Let sit uncovered 2 hours; cover and refrigerate until ready to use, or for up to 2 weeks.

-Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Remove steak from marinade, pat dry with paper towels, and season with salt and pepper; grill, turning as needed, until slightly charred and cooked to desired doneness, 6–8 minutes for medium-rare or until an instant-read thermometer inserted into thickest part of the steak reads 125°. Let steak rest 10 minutes; thinly slice against the grain. To serve, wrap steak slices and pickled onions in lettuce leaves.

Rib-Eye Steak with Chimichurri

-Argentina's preferred steak seasoning is chimichurri, a hot, vinegar-laced pesto.

Ingredients:

1 cup packed fresh flat-leaf parsley leaves
3⁄4 cup packed fresh cilantro leaves
1⁄4 cup packed fresh oregano leaves
1⁄4 cup red wine vinegar
6 cloves garlic
1⁄2 jalapeño, stemmed
Salt and freshly ground white pepper
1⁄2 cup plus 2 tbsp. extra-virgin olive oil
4 (1½"-thick) rib-eye steaks (about 2½ lbs. total)

Directions:

-In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeño, 2 tsp. salt, and ½ tsp. pepper. While pulsing the food processor, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl and set aside.

-Season the steaks all over with salt and pepper. Heat 1 tbsp. oil in a large cast-iron skillet over high heat just until oil begins to smoke. Add 2 steaks and cook, flipping once, until well browned on both sides and medium rare, 8 to 10 minutes total. Transfer cooked steaks to a large plate, cover loosely with foil, and set aside in a warm spot. Repeat process with remaining oil and steaks. Serve steak with the chimichurri sauce.

Braised beef

Ingredients
400g beef oyster blade steak, cut into 4 large pieces
54.60 gm olive oil
125g onion
1 sprig fresh rosemary
2 cloves garlic, smashed, peeled

Japanese Beef Skewers (Kushiyaki)

Ingredients
1 pound beef flank steak , thinly sliced
1/2 cup sugar
2/3 cup soy sauce
2 tablespoons sake
1 small piece ginger, grated

Beef Bourguignon (Beef Burgundy)

Ingredients
800g/ 1.6 lb chuck beef (, cut in 4-5 cm / 2” cubes (Note 1))
2 large carrots ((~300g/10oz), cut on an angle into 4-5 cm / 2” pieces)
16 pearl onions or small, round pickling onions ((Note 2))
1 bay leaf (, fresh (sub: dried))
3 sprigs thyme

Galvin at Windows’ beef bourguignon

Ingredients
500g British grass-fed beef feather blade, cut into 4 equal portions
3-4 tbsp rapeseed oil for frying
Plain flour to dust (gluten free if need be)
115g butter, plus 25g for the sauce (optional)
4 smoked pancetta rashers, cut into 1cm x 4cm pieces, or smoked bacon

Beef Braciole Recipe

Ingredients
1 mid-size skirt steak, around 24 ounces
Salt and fresh ground pepper
6 thin slices prosciutto
4 cloves garlic, roughly chopped
1/4 cup chopped Italian parsley

Ultimate Steak Tartare Recipe (Beef Tartare)

Ingredients
1 ½ pounds beef filets
½ cup minced shallot
¼ cup minced capers
1 large egg yolk (+ extra egg yolks for serving, optional)
3 tablespoons spicy whole grain mustard (or 2 tb whole grain mustard + 1 tb Dijon)

Roast Beef

Ingredients
1 3-4-pound (1.5-2k) beef eye of round roast
Salt and freshly ground pepper, (to taste)
2-4 tablespoons (28-56 ml) olive oil (or butter)
1 teaspoon ( 1 g) minced thyme
1-2 teaspoons (2-4 g) paprika