Ingredients:

• 2 pounds flank or skirt steak
• Olive oil
• Kosher salt and freshly ground black pepper

Marinade:

• 4 garlic cloves, minced
• 1 jalapeño chile pepper, seeded and minced
• 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
• 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavour in the stems)
• Kosher salt and freshly ground black pepper
• 2 limes, juiced
• 2 tablespoons white vinegar
• 1/2 teaspoon sugar
• 1/2 cup olive oil

Directions:

1. Lay the flank steak in a large non-reactive bowl or baking dish.
2. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated.
3. Cover in plastic wrap and refrigerate for 1-4 hours.
4. Pre-heat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grill with a little oil to prevent the meat from sticking.
5. Remove the steak from the marinade.
6. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thinly sliced they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes.
7. Thinly slice the steak across the grain on a diagonal.
8. Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
9. Serve with salsa or pico de gallo.

Ingredients:

Sauce

• 3 tablespoons extra-virgin olive oil
• 3 small shallots, chopped
• 1 clove garlic, minced
• 2 tablespoons tomato paste
• 1 cup plus 2 tablespoons Merlot, or red wine
• 1/2 cup soy sauce, divided
• 4 ounces shiitake or cremini mushroom caps, stemmed and sliced
• 1 bouquet garni or 1-1/2 teaspoons dried bouquet garni herbs
• 1/2 teaspoon freshly ground pepper, or to taste
• 1/2 teaspoon sugar
• 2 teaspoons fresh rosemary, chopped

Steak

• 4 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 12 ounces shiitake mushrooms, (substitute cremini if preferred), stemmed and sliced
• Freshly ground pepper and salt, to taste
• 4 small sprigs fresh rosemary, plus 1/2 teaspoon crushed
• 2 teaspoons Kikkoman Soy Sauce
• 4 boneless rib-eye, or sirloin tip steaks, about 1-1/4″ thick


• 1 ounce cognac or Scotch, optional


• 5 ounces Signature Sauce (scant 2/3 cup)  

Directions:

Sauce

1. Heat a medium saucepan over medium heat. Add olive oil, shallots and garlic and sautè until translucent, but not browned. Add tomato paste and sizzle 30 seconds. Add 1/4 cup soy sauce, remaining ingredients, and 2/3 cup water. Simmer uncovered on low heat 10 minutes. Strain. Return to pan; cook over medium-high heat until reduced to 1-1/4 cups, about 8 minutes.


2. Add remaining soy sauce. Simmer 5 minutes or until silky, with the consistency of a light syrup. Add more pepper to taste if desired. Keep warm until ready to use, or refrigerate 2-3 days. Makes about 1-1/4 cups, or enough for 8-10 average servings, or 2-3 entrees.

Steak

1. Heat 2 tablespoons oil and 1/2 tablespoon butter in a wide sautè pan over medium-high heat. Add shiitakes, a pinch of salt, freshly ground pepper to taste, 1/2 teaspoon rosemary and sautè until they give up their liquid. Add soy sauce, reduce heat to medium-low and cook until concentrated and silky, 10-12 minutes. Remove from heat and keep warm.


2. Season steaks generously with pepper. Heat a heavy non-stick fry pan (or the rinsed out sautè pan) over medium-high heat. Film with remaining oil. When hot, sear steaks on one side until browned. Turn, sear 2 minutes, and cook until 125°F. for rare, 135°F. for medium-rare, or to desired doneness. Remove with tongs to plates or platter. Sprinkle with a pinch of salt. If using, add cognac to pan and evaporate over medium heat (if heat is too high it will flame - this is not a problem just be aware). Add 1 tablespoon water and the Signature Sauce. Bring to low boil scraping up caramelized meat juices from pan. Whisk in remaining butter. Adjust pepper to taste.


3. Drizzle each steak with 2 tablespoons sauce, top with shiitake confit. Dot plate rims with a little more sauce if desired. Garnish with rosemary sprigs.

2 bunches watercress, thick stems removed
2 Kirby cucumbers, roughly chopped
4 ripe peaches, cut into wedges
1 1-pound piece roast beef, cubed
1/4 cup fresh lime juice
1 1/2 teaspoons sugar
Kosher salt and pepper
1 small clove garlic, finely chopped
2 teaspoons finely grated ginger
1/2 cup extra-virgin olive oil
2 large shallots, thinly sliced

In a large bowl, combine the watercress, cucumbers, peaches, and beef.

Pour the lime juice into a small bowl and whisk in the sugar and 1/2 teaspoon salt until dissolved. Add the garlic, ginger, and 1/4 teaspoon pepper. Slowly add the oil in a steady stream, whisking constantly until emulsified. Stir in the shallots. Transfer the salad to a serving bowl or platter and drizzle the vinaigrette over the top.

Beef, Watercress, and Peach Salad with Lime Vinaigrette Recipe | Beef | Quick, Delicious, Easy Recipes : RealSimple.com.

Ingredients:

• 2 slices bacon
• 1 tablespoon olive oil
• 2 pounds lean stew beef, cut into 1 1/2 inch cubes
• 1 sliced carrot
• 1 sliced onion
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 ounce plain flour
• 1 cup red wine
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1 garlic clove, chopped
• 1 teaspoon thyme
• 1 bay leaf
• 1 tablespoon butter
• 1 tablespoon of olive oil
• 16 pearl onions
• 1 cup button mushrooms
• Fresh parsley, chopped

Directions:

1. Cut the bacon into 1/4 inch pieces. In a large Dutch oven, heat up the olive oil and cook the bacon strips until lightly brown. Spoon them out (leaving as much oil as possible) and set aside in a covered bowl.
2. Increase the heat to medium high and heat oil until almost smoking. Add the cubes of beef, in batches, and fry them until they are brown on all sides. Spoon these out and reserve with the bacon.
3. Now add the carrot and onion and saute 3 – 5 minutes, or until onions are translucent, constantly stirring.
4. Add the beef and bacon back into the casserole. Add the salt & pepper and stir together. Sprinkle with flour and stir again.
5. Add the red wine and stir to scrape up the caramalized bits stuck to the bottom of the pan.
6. Add enough beef stock to just cover the meat. Add the tomato paste, garlic and herbs. Bring to boil on the stove then cover, reduce heat and simmer for 1 1/2 – 2 hours
7. Meanwhile, heat butter and olive oil in a saute pan and add the onions or shallots. Saute over medium heat for 5 minutes add the mushrooms and continue cooking until the onions softened and brown. Set aside.
8. Add the cooked onions and mushrooms to the meat about 10 minutes before the end of cooking.

Serve with Boiled New Potatoes, garnished with fresh parsley.

Ingredients:

• 1/2 lb Rib Eye or Strip Loin, cut ¾ inch thick
• 1 tsp cracked black peppercorns
• pinch salt
• 1/2 tsp butter
• 1/3 cup beef stock
• pinch grated lemon rind
• 2 tsp lemon juice

Directions:

1. Trim fat from steak.
2. Press peppercorns onto both sides.
3. Barbecue or broil steak, turning once, for 6 minutes or until browned but rare inside.
4. Transfer to heated plate, sprinkle with salt.
5. Tent with foil; let stand for 5 minutes.
6. Meanwhile, heat butter in a small skillet on medium.
7. Add stock, lemon rind and juice; bring to a boil, stirring for about 2 minutes or until syrupy.
8. Pour in any juices that have accumulated on steak plate. Serve sauce drizzled over steak

Real Simple magazine has posted 24 low-fat recipes exclusively on the web: 

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Pasta

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Vegetarian

Low-Fat Dinner Recipes | RealSimple.com

Ingredients:

• 4 medium onions, chopped
• 1 clove garlic, chopped
• 2 tablespoons. olive oil
• 2 lbs. lean ground beef
• 1 can tomato sauce
• 12 oz. chopped mushrooms
• 1 can whole peeled tomatoes, chopped
• 3/4  cup strong coffee
• pinch of sugar (optional)
• salt, pepper, oregano, and basil to taste.

Directions:

1. Heat large pot to medium high.
2. Put the oil in the pot, then add onions and garlic. Brown until golden.
3. Add the ground beef, tomato sauce, mushrooms and coffee. Simmer for 30 minutes, adding water if necessary.
4. Add seasonings to taste and simmer another 5 minutes.
5. Serve over cooked spaghetti

SERVES 8

Ingredients:

• 6 slices thick bacon, julienned
• 3 lb boneless beef chuck steak, cubed
• 1 1/2 cups chopped onions
• 2 tbsp finely chopped seeded jalapeno pepper
• 6 cloves garlic, finely chopped
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp oregano, crumbled
• 2 tsp ground ancho chile pepper
• 3/4 tsp salt
• 1/4 tsp ground allspice
• 1 28 oz can diced tomatoes
• 1 28 oz can kidney beans, rinsed and drained
• 1 can beer

Directions:

1. Cook bacon in a Dutch oven over medium heat until crisp.
2. Remove bacon with a slotted spoon; drain bacon on paper towels.
3. Drain off excess fat from pan; reserve for browning beef.
4. Add beef to pan in batches and brown on all sides, adding reserved fat as necessary.
5. Transfer beef to a plate. Add onions to pan and sauté until softened, about 5 minutes.
6. Add jalapeno pepper and garlic; sauté for 2 minutes.
7. Add next 6 ingredients (chili powder through allspice) and sauté until fragrant, about 1 minute.
8. Stir in tomatoes, beans, beer and bacon. Bring to a boil, scraping to loosen browned bits.
9. Return beef and any accumulated juices to pan. Bake, covered, at 350ºF, stirring occasionally, for 1 1/2 - 2 hours or until meat is tender.

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