Steak Sandwich with Caramelized Onions

I don't know how it happened, but all of a sudden my DVR is recording Barefoot Contessa every day. Probably more like 5 episodes a day. I've always loved the simple and delicious recipes of Ina Garten, but tall guy does not appreciate her New England sensibilities and her trips to the "market" for fresh lobster, caviar and truffle oil. So I have to watch them in secret or deal with the snickering in the background.

Anyways, this sandwich is reproduced from one of those episodes. Most of my prep was done in the morning so I could enjoy my day and then put it together at the last minute. I caramelized the onion when it was still cool in the house and then grilled a flank steak right before serving (yes, this girl can BBQ with the big boys).

Steak Sandwich with Caramelized Onions

Saute until brown:
1 large sliced onion
1 T. olive oil
1 tsp. sugar
Set aside or refrigerate until ready to serve

Lightly score flank steak and marinate in: (4 hours+)
2 T. soy
2 T worchestershire sauce
1/4 cup olive oil
2 cloves minced garlic
1 tsp pepper
1 T. brown sugar

Cook on a hot grill until medium rare. Let rest 10 minutes then thinly slice against the grain.

Sauce:
1/4 cup mayo
2 T. brown mustard

Arrange:
4 toasted ciabatta rolls
spread 1 T. sauce on each
add 4 oz. sliced flank steak
then 1/4 of the onions
2 tomato slices (optional)
top with spinach or arugula

Cabbage Rolls

As promised, another easy weeknight meal. After eating this dish throughout my childhood, I decided to look up a little history on it. I found out that cabbage rolls are a common peasant food originating in Europe and Western Asia. They were meant as a means for using up leftover food, so additions and changes are encouraged. The sauce varies widely by region...in Finland and Sweden, the sauce is typically a bittersweet ligonberry jam. This tomato-based sauce would most likely be from Eastern Europe.

You could make it even healthier by using ground turkey and brown rice. Enjoy!

Grandma D's Cabbage Rolls

Mix together:
1 lb ground beef (or turkey)
3 Tbsp raw rice
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1/4 can diced tomatoes

Rest of recipe calls for:
8-10 cabbage leaves
remainder from can of diced tomatoes
1/2 tsp. dried oregano
salt, pepper and garlic powder to taste

Boil whole cabbage leaves until pliable, about 3-5 minutes. Drain. Trim rib from back of leaves. Roll meat in leaves like a burrito. Place in skillet, cover with remainder of can of diced tomatoes with a little salt, pepper, garlic powder, and oregano sprinkled over the cabbage rolls. Cover and simmer until done (about 45 minutes). Add a little stock or water if it gets too thick.

Grilled Tri-Tip and Rajas con Crema

IMHO, Tri-tip is best done on the grill. We have a special seasoning that we use called "Susie Q's Santa Maria Style Seasoning" which we rub on the outside - it gives the meat a wonderful smoky flavor. I'm not going to go into detail about the grilling because it's not my forte and it's best left to Tall Guy, who is getting to be quite the Mr. BBQ. Maybe I should change his name to Mr. BBQ. We always serve our tri-tip in the Santa Maria tradition of slicing thin and topping it with your favorite salsa and a squirt of lime juice. This time a side of peppers completed the meal.

Check out these interesting bell peppers:

I found them at the farmers market in Concord and the woman who sold them to me could not give me any information except that the light purple ones were "very sweet" (and they were, especially when cooked). When I sliced them open, I was suprised that their flesh was about half the thickness of the red and green bells from the grocery store. They almost seemed like a cross between a bell and a poblano.

Anyways, I decided to do some sauteed Mystery Peppers in a classic Mexican style. I've never made this before and it turned out really good! I call it Rajas con Crema and here is how I did it:

Rajas con Crema

Sliced peppers of your choice

1 tsp olive oil

salt, pepper and/or favorite seasoning

1/4 cup milk

1 clove minced garlic

Heat oil over HIGH heat, add peppers and seasoning and let them get almost black before giving a stir. Once they start to soften up, turn the heat to low and add the garlic and milk. Simmer until the garlic is soft and half the milk evaporates.

Beef and Guinness Stew with Herbed Dumplings

Not your average light spring meal for sure....but darling husband saw the recipe in our local supermarket free monthly magazine (Raley's) and looked at me like Puss 'N Boots on Shrek....with those big wide eyes. "Okaaaaaaay, I'll make it." We were only a week late for this St. Patty's Day themed meal....

I'm posting the recipe because it was pretty decent. However, it seemed to turn a little "bitter" the next day and I'm wondering if it had anything to do with the beer. I might try the same recipe with red wine instead of beer and see how the leftovers taste then.

Beef and Guinness Stew with Herbed Dumplings

2 Tbsp. olive oil, divided

2 lbs. chuck beef or sirloin, cubed

3 carrots, peeled and chopped

1 onion, chopped

1/4 cup flour

1 1/2 cups each: Guinness Beer and beef broth

2 ribs celery

1-2 russett potatoes

1/2 lb mushrooms

1 Tbsp. Worcestershire sauce

1 1/2 tsp. thyme

1/2 tsp salt

1/4 tsp. pepper

Dumplings:

1 1/2 cups Bisquick

1/2 cup milk

1 Tbsp each: fresh parsley, fresh basil

1 tsp. fresh rosemary

Heat 1 tbsp. oil in pot. Add beef in small batches and brown well on all sides. Remove and set aside. Add other tbsp. oil and saute onions, carrots and celery. Cook for 5 minutes. Stir in flour and cook for 2 min. Add beer and broth, cook and stir until slightly thickened. Add beef back to pot with remaining stew ingredients and bring to boil. Cover and simmer over very low heat for 1 1/2 hours. Remove lid and simmer another 15 minutes. Prepare dumplings by mixing everything together and dropping by the spoonful onto the top of the stew. Cover and cook for 15 minutes, or until the dumplings are cooked through.