Steak Sandwich with Peppers & Onions

Ingredients

• 1/2 lb flank steak, thinly sliced
• 2 tbsp chopped cilantro leaves
• 2 cloves garlic, minced
• 1 red onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 poblano or Cubanelle pepper, thinly sliced
• 1/4 tsp salt
• 4 sm whole wheat submarine rolls (or to make GF, use a teff wrap or gf bun)
• 4 slices reduced-fat provolone or Swiss

Directions

1.

Heat oven to 350°F. Combine steak, cilantro, and garlic in medium bowl and toss to coat.

2.

Heat large frying pan coated with cooking spray over medium-high heat. Add steak and cook, turning twice, until edges are lightly browned but center is still pink, 3 to 4 minutes. Transfer to a plate.

3.

Coat same skillet with cooking spray and add onion, bell pepper, chile pepper, and salt. Reduce heat to medium and cook, stirring occasionally, until peppers are soft, 7 to 8 minutes.

4.

Put rolls on baking sheet and lay 1 cheese slice on each. Warm in oven until cheese melts, about 5 minutes.

5.

Add steak and onion-pepper mixture to rolls and serve immediately.
Source: http://recipes.runnersworld.com/Recipe/steak-sandwich-with-peppers--onions.aspx

Mom's Beef Chili

1 large onion - diced
1 red or green bell pepper - diced
2lbs of ground beef
2 cans of chopped tomatoes - 28oz ea.
2 cans of tomato sauce - 15 oz ea.
1 can of tomato paste - 6 oz
2 cans of kidney beans - 15oz ea.
Salt
Pepper
+++Chili Powder
+++Paprika
++Cumin
+Sugar
1TBL Cocoa powder

Crumble and brown ground beef (do not overcook).
Add onions, bell pepper, salt, pepper, chili powder, cumin and paprika.*
Cook until onions are almost tender.
Add juice from read beans and simmer until reduced somewhat.
Add tomatoes (with juice), tomato paste, tomato sauce, cocoa and sugar.  Respice at this time if you didn't add enough in earlier.
Add kidney beans last to heat through. Done!

Garnish with minced onion, cheddar cheese and or corn chips.


*Because it's a "mom" recipe she doesn't actually measure.  I've put +'s above to give an idea about the ratio between spices, so more chili powder and paprika then cumin.  Start with maybe a table spoon or two and go from there.  Season to taste.

Brisket Magic

This recipe for a dry rub and braising liquid is pure magic on a slow cooked BBQ brisket.  Thanks Alton Brown!

DRY RUB
8 TBL light brown sugar, tightly packed
3 TBL kosher salt
1 TBL chili powder
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper
1/2 tsp. jalapeno pepper seasoning
1/2 tsp. crab boil seasoning (Old Bay)*
1/2 tsp. rubbed thyme
1/2 tsp. onion powder

BRAISING LIQUID
Not so good for brisket but lovely with the rub when added to ribs of any kind
1 cup white wine
2 TBL white wine vinegar
2 TBL worcestershire sauce
1 TBL honey
2 cloves of garlic chopped


*Seems weird to me but I can't seem to find Old Bay in the stores anymore. So if you can't either this is a good substitution:

• 1 tablespoon ground dried bay leaves
• 2 teaspoons celery salt
• 1-1/2 teaspoons dry mustard
• 1-1/2 teaspoons ground black pepper
• 1 teaspoon sweet or smoked paprika
• 1 teaspoon ground celery seeds
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/ teaspoon ground cloves

Source

Corned Beef and Cabbage

Another family classic who's origins are lost to time. We have this every year on St. Patty's Day.

INGREDIENTS:
3 lbs. corned beef (Look for the lean "round" cut not the brisket which tends to be a lot fattier.)
2 tsp peppercorns or 1/4 tsp ground pepper
12 whole cloves
2 bay leaves
8 potatoes, peeled and quartered
8 carrots, halved lengthwise
1 medium head cabbage, cut into 6 wedges

DIRECTIONS:
In large saucepan, cover corned beef with water. Add peppercorns, cloves and bay leaves. Simmer covered; 3 to 3 1/2 hours till tender. Add potatoes and carrots. Simmer; 15 minutes longer. Add cabbage; cook 15 minutes or until vegetable are tender. Remove bay leaves. Cut meat into pieces. Serve with cooking liquid and vegetables

NOTES:
If corned beef is packaged with spice package, omit peppercorns, clove and bay leaf. Alternately you can use about two tablespoons of pre-mixed pickling spice that can be purchased from the herb/spice section of your grocery store.

Serves 6 to 8