Spice-Rubbed Rib Eye with Homemade Steak Sauce

A steakhouse-worthy rib eye with tangy homemade steak sauce

I came home from a bridal shower on Saturday and found my husband in extreme spring cleaning mode. Our backyard was swept up, the plants were watered, and the grill was pristine. As a reward, we enjoyed a steakhouse-style dinner out back, complete with a spice-rubbed grilled rib eye, homemade steak sauce, loaded baked potatoes, and roasted asparagus. The steak recipe comes from Bobby Flay's Grill It and calls for rubbing the rib eye in a savory spice blend, grilling it over a high flame, and then serving it alongside a tangy homemade steak sauce. The spice rub forms a crust on the steak and gives it a nice char while the inside stays a perfect medium rare, but the sauce is the real hero. It's tangy, with a familiar spice from the horseradish and a complex sweetness from the molasses and honey. We were drizzling it over every bite of our meat and even on our baked potatoes at the end. It's going to be our go-to recipe for grilled steak all summer long.


More Grilled Steak Recipes:
- Grilled Coffee-Rubbed Strip Steak
- Grilled Steak Salad with Mixed Greens, Tomatoes, & Goat Cheese
- Grilled Skirt Steak with Salsa Verde


Spice-Rubbed Grilled Rib Eye with Homemade Steak Sauce:
Ingredients
For Sauce
- 2 tbsp. dijon mustard
- 2 tbsp. whole grain mustard
- 2 tbsp. molasses
- 1 tbsp. ketchup
- 1 tbsp. honey
- 1/2 tbsp. prepared horseradish
- 1/4 tsp. kosher salt
- 1/8 tsp. ground black pepper

For Steak
- 12-14 oz. dry aged ribeye steak
- 1 tbsp. canola oil
- 2 tbsp. ancho chile powder
- 3/4 tbsp. paprika
- 2 tsp. kosher salt
- 1 tsp. dried oregano
- 1 tsp. ground coriander
- 1 tsp. ground black pepper
- 1 tsp. dry mustard
- 1/2 tsp. ground cumin

Recipe

• Whisk all the ingredients for the sauce together and set aside for at least 30 minutes for the flavors to meld.
• Preheat the grill to high and take the steak out of the fridge to let it come to room temperature.
• Brush the steak with canola oil and season with 1 tsp. salt.
• Stir together the chile powder, paprika, oregano, coriander, pepper, mustard, cumin, and remaining 1 tsp. salt and rub the mixture on both sides of the steak.
• Grill the steak for 4 minutes, then flip and cook for another 5-6 minutes.
• Transfer to a plate and let rest, uncovered, for 5-10 minutes.
• Slice and serve with steak sauce.

Serves two with extra steak sauce

Texas Red Chili

Tender beef and pork simmered with chiles and spices make this Texas-style red chili

There are two distinct types of chili people: those who add beans in their chili and those who wouldn't dream of it. Preferences tend to be based on a person's upbringing and home state, but since I didn't grow up eating chili in L.A., I've only recently adopted a side in the great chili debate. My vote goes with Texas style chili, which means meat and spices cooked into a rich stew and no beans allowed. My husband was firmly on the other side but recently converted after trying this Food52 recipe I made for the Super Bowl. Ground pork, cubes of beef, and a flavorful mix of ground spices and dried chiles form the base of this stew. The meat simmers until it becomes super tender with a rich and deeply-colored sauce. Dress it up with a variety of garnishes like fresh cilantro, cool sour cream, sharp cheddar cheese, and a touch of lime. It tastes even better the longer that it sits, which makes it a perfect make-ahead meal or leftover lunch the next day.


More Chili Recipes:
- White Chicken Chili
- Pork Guajillo Chile Mole Stew
- Turkey & Bean Chili
- Grilled Chicken Chili


Texas Red Chili:
Ingredients
- 3 lbs. beef chuck, trimmed, diced into 1/2" pieces
- 2 c. low-sodium beef broth
- 2 c. tomato sauce
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 1/2 c. ground pork
- 1 1/2 tbsp. bacon fat or butter
- 1 large yellow onion, diced
- 6 cloves of garlic, peeled and minced
- 7 tbsp. ground chile powder
- 2 tbsp. ground cumin
- 2 tbsp. brown sugar
- 1 tsp. kosher salt
- 1/2 oz. bittersweet chocolate
- Big pinch of dried oregano
- Big pinch of ground black pepper
- Grated cheddar cheese, sour cream, lime wedges, etc. for garnish

Recipe

• Heat the bacon fat in a large dutch oven over high heat.
• Add in the beef and pork in two-three batches and cook until browned all over, removing the seared meat to a plate with a slotted spoon while the other batch cooks.
• Return all the meat, plus the onion, garlic, beef broth, and pepper to the pot. 
• Bring the mixture to a boil, lower to a simmer, and cover with a lid. Cook for 90 minutes.
• Meanwhile, combine the ancho and guajillo chiles in a bowl and cover with boiling water. Let the chiles sit in the water for 30 minutes to soften, then drain off most of the liquid and blend in a food processor to form a paste.
• After 90 minutes, stir in the chile paste, chile powder, cumin, salt, tomato sauce, chocolate, and oregano, and cook for another 30 minutes.
• Add in the brown sugar and cook, uncovered, for another 10 minutes. Check for seasoning and adjust as necessary.
• Divide the chili into bowls and serve with garnishes.

Serves eight

Beef and Broccoli

Make the Chinese take-out favorite at home in less time than you can order delivery

We finished a week of our healthy eating cleanse and are slowly incorporating some other foods back in our diet, including a little more meat. Our friends told us about this beef and broccoli recipe from Brown Eyed Baker, which I lightly adapted and made for dinner this week. It goes heavy on the broccoli, which, alongside the lean flank steak, makes for a pretty healthy dish. I served it with some quinoa to add bulk and help absorb some of the extra sauce. Like pretty much all stir-fries, this recipe is super quick to make and it's important to have all the ingredients prepped in advance because the actual cooking process takes just a few minutes. It's an easy, inexpensive, and healthier way to enjoy a favorite Chinese dish at home


More Quick & Healthy Asian Recipes:
- Orange Chicken Stir-Fry
- Peanut Noodles with Seared Beef
- Lemongrass Pork Meatball & Quinoa Bowl


Chinese Beef & Broccoli:
Ingredients
- 1 1/2 lb. broccoli, cut into florets
- 1 lb. flank steak, sliced thinly against the grain
- 2" piece of ginger, peeled and finely grated or minced*
- 3 cloves of garlic, minced
- 3/4 c. water
- 1/4 c. oyster sauce
- 5 tbsp. soy sauce, divided
- 1 tbsp. plus 1 tsp. cornstarch
- 1 tbsp. canola oil
- 2 tsp. rice vinegar
- 2 tsp. brown sugar
- 1 tsp. sesame oil, divided

Recipe

• Combine the beef, rice vinegar, 1 tbsp. soy sauce, and 1/2 tsp. sesame oil in a large resealable bag and use you hands to rub the marinade into the meat. Let sit at room temperature for 15-20 minutes.
• Meanwhile, bring 1" water to a boil in a large pot, add in the broccoli, and cover with a lid. Cook the broccoli for 2-3 minutes, then drain.
• In a bowl, combine the 3/4 c. water, oyster sauce, remaining 1/4 c. soy sauce, cornstarch, brown sugar, and remaining 1/2 tsp. sesame oil and set the sauce aside.
• In a wok or large skillet, heat the canola oil over high heat.
• Add in the beef and sear for 30 seconds, then flip and add in the garlic and ginger. Stir and cook until the beef is no longer pink, about 30-60 seconds.
• Remove the beef with slotted spoon and in the sauce. Let the sauce come to a boil, then lower to a simmer and add in the beef and broccoli.
• Stir everything together and let cook until hot, about a minute.
• Serve with rice or quinoa.

Serves four

*I like to use a microplane to finely grate the ginger.

Short Rib Pappardelle with Butter & Parsley

Turn leftover short ribs into a comforting bowl of pasta with butter, herbs, and parmesan cheese

If you're making braised short ribs (or any braised beef, for that matter) for a holiday celebration, make sure to make extra so you can turn the leftovers into this quick and comforting pasta. It's easy to get burnt out on weeknight cooking with all the big events going on in December, but making a little extra food for your parties can ensure that you have meals for the next nights covered. This pasta is a perfect way to use up leftover meat and can be cooked in the amount of time it takes to boil water and cook the noodles. The combination of tender braised short ribs, buttered noodles, salty parmesan, and fresh parsley is a decadent meal that won't feel like eating leftovers. It's a great way to indulge over the holidays while still saving time and money.


Related Recipes:
- Traditional Bolognese
- Short Rib & Spinach Lasagna
- Slow-Roasted Short Ribs with Horseradish Gremolata


Short Rib Pappardelle with Butter & Parsley:

• Bring a large pot of water to a boil, season with salt, and add in 8 oz. pappardelle pasta.
• Meanwhile, shred 1/2 lb. braised short ribs into bite-size pieces.
• Add the meat to a small skillet with a 1-2 tbsp. water and a pinch of salt and pepper (if needed) gently heat until warm.
• Cook the pasta according to package instructions and then drain, reserving 1/2 c. pasta cooking liquid.
• Return the pasta to the pot over low heat with 2 tbsp. salted butter, some of the pasta cooking water, and a few grinds of black pepper.
• Toss until the butter melts and forms a sauce, then sprinkle with 1/4 c. chopped parsley and 1/4 c. grated parmesan cheese.
• Add in the short ribs and toss once more, then divide into bowls and sprinkle with a little more parmesan.

Serves two-three

Peanut Noodles with Seared Beef & Veggies

A quick-cooking meal of noodles, vegetables, and beef in a spicy peanut sauce

This Asian-inspired noodle dish is a great one-pot dinner for busy weeknights. Lightly adapted from a recipe in Williams-Sonoma Taste, noodles are tossed with a homemade peanut sauce, crisp-tender carrots and bell peppers, marinated seared beef, and fresh herbs. The dish has a great balance of textures and flavors and can easily stand alone as a one-pot meal. I made the recipe with gluten-free quinoa spaghetti but you could use regular spaghetti or buckwheat soba noodles instead. If you have any leftover peanut sauce, it would make a delicious dipping sauce for grilled chicken or vegetables.


Related Recipes:
- Steak & Shishito Pepper Skewers
- Soba Noodles with Crispy Kale & Coconut
- Steak, Mushroom,  & Brussel Sprout Stir-Fry


Peanut Noodles with Seared Beef and Vegetables:
Ingredients
- 1/2 lb. top sirloin beef, sliced 1/4" thick against the grain
- 6 oz. quinoa spaghetti
- 2 scallions, minced
- 4 carrots, cut into matchsticks
- 1 bell pepper, cut into matchsticks
- 3 tbsp. creamy peanut butter
- 2 1/2 tbsp. low-sodium soy sauce or tamari
- 1 tbsp. ginger, peeled and minced
- 1 tbsp. balsamic vinegar
- 1/2 tbsp. canola oil
- 1 1/2 tsp. sugar
- 1 1/2 tsp. sesame oil
- 1/4 tsp. red chile flakes
- handful of fresh cilantro leaves
- black pepper
- kosher salt

Recipe

• In a food processor, combine the peanut butter, 1 1/2 tbsp. soy sauce, 1 scallion, ginger, balsamic vinegar, 1/2 tsp. sugar, 1/2 tsp. sesame oil, red chile flakes, and 2 tbsp. hot water.
• Blend the peanut sauce until smooth, then set aside.
• In another bowl, combine the beef with remaining 1 tbsp. soy sauce, 1/2 tsp. sugar, 1 scallion, 1 tsp. sesame oil, and a few grinds of black pepper. Let marinate at room temperature for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, season with salt, and add in the spaghetti.
• Cook the pasta according to package instructions, then drain and toss with peanut sauce.
• In another skillet, add canola oil and heat until smoking.
• Cook the vegetables for a minute, until crisp-tender, then add to the peanut noodles.
• Add the beef to the skillet and cook for 2 minutes, or until seared.
• Divide the noodles onto plates and top with the beef and cilantro.

Serves two

Slow-Roasted Short Ribs with Horseradish Gremolata

Tender beef short ribs topped with a bright and zippy horseradish gremolata

We had a lazy Saturday, which was perfect excuse to slow-roast these beef short ribs. This recipe was featured in Bon Appetit last year and comes from the chef at one of my favorite local restaurants, Gjelina. Instead of braising the ribs in stock or wine and aromatics, the ribs roast in the oven in just a small amount of water and a good seasoning of salt and pepper. The short ribs cook at a low temperature until  tender, then finish in a hot oven to brown and caramelize. The result is a rib full of concentrated beefy flavor with the texture of a tender steak. They're paired with a zippy gremolata, a condiment made with toasted breadcrumbs, horseradish, lemon, and parsley. It's a beautiful restaurant-worthy dish that looks super impressive but requires minimal effort.

Tip: Shred leftover short ribs and toss into pasta sauce, tacos, or sandwiches for the best leftovers ever.


Related Recipes:
- Wine-Braised Beef Short Ribs
- Grilled Korean-Style Short Ribs
- Short Rib & Spinach Lasagna


Slow-Roasted Short Ribs with Horseradish Gremolata:

• Preheat the oven to 325F.
• Season 3-3 1/2 lb. bone-in beef short ribs with kosher salt and pepper and place in a roasting pan.
• Add 3/4 c. water to the pan, cover it with foil, and bake for 2 1/2 hours, or until tender.
• Increase the oven temperature to 400F and remove the foil from the pan.
• Cook for another 30 minutes.
• While the short ribs cook, add 1/4 c. panko breadcrumbs to a sheet pan and toast in the oven for 4-5 minutes,
• Let the breadcrumbs cool slightly, then combine with 2 tbsp. lemon zest, 1/2 c. minced parsley, 2 tbsp. minced garlic, 2 tbsp. prepared horseradish, 1 tbsp. lemon juice, and 2 tbsp. olive oil.
• Let the short ribs cool for a minute, then divide onto plates and spoon the gremolata on top.

Serves four-six

BBQ Tri Tip Sandwiches

Thinly sliced BBQ beef, caramelized onions, and cheese, piled high on a soft roll

We had a barbecue at our house over Labor Day weekend and we grilled a few huge pieces of tri tip to serve with homemade BBQ sauce. We lucked out and had some leftovers (which is rare since we all have big appetites), which is how these sandwiches came about. In the recipe, I provide instructions for how to grill the tri tip, but you can make the sandwiches with any leftover cut of beef or even buy store-made roast beef for this dish. Using rare leftover beef is best because it won't dry out when you reheat it. The beef reheats with lots of BBQ sauce, caramelized onions, and provolone cheese for a messy, drippy, hearty sandwich that's filling enough for dinner. Serve it high on a soft roll and dig in - just make sure you have plenty of napkins around.


Related Recipes:
- BBQ Ribs & Homemade BBQ Sauce
- BBQ Pulled Pork Sliders
- Steak & Creamy Horseradish Sandwich


BBQ Beef Tri Tip Sandwiches:
For Tri Tip

• Heat a grill to high.
• Combine 1 tbsp. garlic salt, 1 tsp. kosher salt, and 1/2 tsp. ground pepper in a small bowl.
• Rub the seasoning onto 1-1 1/4 lb. beef tri tip.
• Grill the beef for 15 minutes, turning to hit all four sides, for medium rare.
• Let the meat rest for 5 minutes, then thinly slice.

For Sandwiches

• Heat 1 tbsp. oil in a large skillet and add in 1 thinly sliced onion.
• Cook the onion over medium low heat for 15 minutes, or until caramelized.
• Add in the thinly sliced beef and 1/2 c. BBQ sauce and stir to combine.
• Cook for a few minutes, or until warm, then arrange 4 slices of provolone cheese over the meat.
• Place a lid on the pan and cook for another minute, or until cheese melts.
• Halve and toast 4 sandwich rolls, then divide the meat and cheese onto the sandwiches.

Serves four

Steak & Shishito Pepper Skewers

Quick beef and pepper kabobs in an Asian-inspired marinade

These beef and shishito pepper kabobs are a quick, easy, and flavorful summertime meal. The nice thing about making steak skewers is that you don't have to use an expensive cut of beef because it's cut into small pieces and quickly grilled so that it won't get tough or dry out. It's also much easier to stretch the meat to feed a crowd with kabobs than it is with making individual steaks. Shishito peppers are in season now and are a pretty mild, but they add great flavor to the dish. If you can't find them or they're not in season, you can substitute bell peppers or other mild chiles.


Related Recipes:
- Corn & Shishito Pepper Grilled Pizza
- Grilled Lamb Skewers
- Grilled Swordfish & Zucchini Skewers


Grilled Steak & Shishito Pepper Kabobs:

• In a bowl, whisk together 1/4 c. soy sauce, 1/4 c. sesame oil, 1 tbsp. honey, 1 tbsp. rice wine vinegar, and 1 tsp. ground coriander.
• Cut 3/4 lb. top round steak into 1" cubes and add to the marinade for 30-60 minutes.
• Toss 15-20 shishito peppers with 1 tbsp. sesame oil and salt.
• Heat a grill to high.
• Alternate threading the beef and peppers onto 4-5 skewers.*
• Grill for 5 minutes, turning halfway through.

Serves two

*If using wooden skewers, make sure to soak them in water for several hours before grilling.

Coffee-Rubbed Strip Steak

A juicy grilled steak crusted with a dry rub made of ground coffee beans, brown sugar, and spices

I just got back from a work trip to Portland and am happy to be back home after living out of a hotel for a week. I rarely take this much time off from cooking, so I couldn't wait to get back into the kitchen and cook up a big dinner with my husband. We made a weekend trip to the farmers' market for summer produce and then grilled a steak to serve alongside all of our vegetable sides. This recipe is super simple, but the coffee rub adds so much flavor to the meat that it doesn't taste like your average grilled strip steak. The coffee has a slightly-bitter and smokey flavor that pairs really well with the sweet brown sugar and spices. When the hot flames from the grill come in contact with the sugary rub, it forms a caramelized crust on the beef. It's a restaurant-worthy meal but it's still easy and cheap enough to make on a weeknight.

Note: I used a New York strip for this recipe, but the rub would work with any cut of beef that you like. Rib eye would be particularly tasty, but even a leaner cut like flank steak would do.


More Steak Recipes:
- Truffle Buttered NY Strip Steaks
- Grilled Steak Salad with Mixed Greens, Tomatoes, & Goat Cheese
- Grilled Skirt Steak with Salsa Verde



Coffee-Rubbed New York Strip Steak:

• Heat a grill to high heat.
• In a small bowl, stir together 1 tbsp. finely ground coffee, 1 tbsp. ancho chile powder, 1 tbsp. brown sugar, 1/2 tbsp. salt, 1 tsp. ground coriander, and 1/2 tsp. ground ginger.*
• Brush a 12 oz. New York strip steak with canola oil, then sprinkle the steak all over with the coffee rub, making sure to press in the spices so that they totally adhere to the meat.
• Let the steak sit at room temperature for about thirty minutes before cooking.
• Grill the steak for 4-5 minutes, then flip and cook for another 4-5 minutes.
• Let the steak rest, uncovered, for about 5 minutes, then slice and serve.

Serves two normally, or one very hungry person

*The rub can be created well in advance and stored in an airtight container at room temperature for months. You probably won't need all the rub for just one steak.

Grilled Flank Steak & Rajas Tacos

Juicy flank steak tacos with a charred poblano pepper and sweet corn relish

These tacos are a joining of two of my favorite Mexican dishes: grilled steak tacos and poblano rajas. Mexican rajas is traditionally a dish of roasted peppers in a creamy cheesy sauce (check out my version here) that is served with warm tortillas. In this recipe, I take all the same flavors of traditional rajas and turn them into a vegetable relish to go with the steak. The steak, corn, and peppers all cook together on the grill before being sliced to go onto warm corn tortillas. It's a super fresh, healthy, and flavorful meal and is quick enough to make for a weeknight meal. It's also a great option for households where one person is vegetarian since the rajas and some grated cheese make a filling and tasty taco on their own.


More Taco Recipes:
- Grilled Skirt Steak Tacos
- Grilled Vegetable Tacos
- Crispy Ground Beef Tacos


Grilled Flank Steak Tacos with Poblano Rajas & Corn Relish:

• Heat a grill to high.
• Remove the husks and silks from 2 ears of corn.
• Brush the corn, 3 whole poblano peppers, and 1/2 lb. flank steak with canola oil and season with salt and pepper.
• Grill the peppers for 6 minutes, turning occasionally, until charred all over. Transfer the peppers to a plastic bag and let steam for at least 5 minutes.
• While peppers are steaming, grill the steak and corn for 5 minutes each. Flip the steak halfway through and turn the corn occasionally.
• Let the steak rest on a plate covered with a foil and take the kernels off the corn cobs and place the kernels in a bowl.
• Rub the charred skins off the peppers and remove the stem and seeds. Cut the peppers into strips and add to the corn kernels. Check for seasoning.
• Slice the steak into strips against the grain.
• To assemble the tacos, place a handful of grated Monterey Jack cheese on top of each of 4 corn tortillas. Spoon some of the rajas and corn relish onto the tortillas, then top with pieces of steak.
• Garnish with cilantro and serve.

Serves two - three

Grilled Steak Salad with Mixed Greens, Tomatoes, & Goat Cheese

This grilled steak and mixed green salad is a healthy no-carb meal that's full of flavor

I usually never make salads for dinner - they seem like such a let down after a long day - but this grilled steak salad is so tasty and filling that I can make an exception. Just grill a cheap but flavorful cut of steak (I used skirt steak but you could definitely sub in flank or hanger or something similar), slice it against the grain, and serve it on top of some mixed greens, ripe grape tomatoes, thinly sliced red onion, and a handful of crumbled goat cheese. The dressing has a few more ingredients than I normally use, but I had everything in my pantry already and you probably do too. The worcestershire sauce adds a salty umami flavor to the dressing and brings out a steakhouse-quality taste to the meat. It's the perfect meal to make on a hot summer night when you don't feel like turning on the oven.


Related Recipes:
- Thai-Style Beef Salad
- Lamb Sausage & Mixed Green Salad
- Loaded Wedge Salad


Grilled Skirt Steak Salad with Greens, Tomatoes, Red Onion, & Goat Cheese:
For Balsamic-Worcestershire Dressing

• In a small bowl, whisk together 1 minced clove of garlic, 1 tsp. dijon mustard, 1 tbsp. red wine vinegar, 1 1/2 tbsp. balsamic vinegar, 1 tsp. worcestershire sauce, a dash of hot sauce, and a pinch of salt and pepper.
• Slowly whisk in 1/4 c. extra virgin olive oil until emulsified.

For Steak & Salad

• Preheat a grill to high.
• Brush 3/4 lb. skirt steak with canola oil and season with salt and pepper.
• Grill the steak for 3-4 minutes per side for medium-medium rare, depending on thickness.
• Remove the steak and let rest, uncovered, for 5-10 minutes.
• Meanwhile, toss 4 oz. baby arugula with 1 the leaves from 1 head of little gem lettuce,* 1 c. halved grape tomatoes, and 1/4 thinly sliced red onion.
• Add in some of the dressing and a bit of freshly cracked black pepper and toss to combine.
• Arrange the salad onto plates or a platter and sprinkle with 2-3 oz. fresh goat cheese.
• Slice the steak against the grain and arrange the meat on top of the salad.

Serves two-three (main course)

*Can substitute little gems with half a head of butter lettuce or romaine.

Lamb Beef Kofta with Yogurt Sauce

Grilled kabobs made with spiced lamb and beef and served with a cool yogurt sauce

I've been seeing kofta, spiced kabobs of ground meat popular in Middle Eastern and Mediterranean cooking, popping up all over the place lately. This is my version that combines lamb and beef with minced onion, fresh herbs, and dried spices. The meat gets shaped into long cylinders, skewered, grilled, and served with a cool yogurt sauce. The flavor is similar to that of a lamb gyro and is great tucked into pita bread or served with couscous or tabbouleh. The meat mixture can even be prepared in advance and kept in the fridge until the grill is ready, making this a great do-ahead dinner for entertaining or busy weeknights. And if you have a well-stocked spice cabinet, the cost of these skewers is super cheap. You'll be grilling these kofta all summer long.


Related Recipes:
- Grilled Lamb Skewers with Feta
- Bahamian Jerk Chicken Skewers with Mango-Avocado Salsa
- Grilled Lamb Sausage with Mixed Green Salad


Lamb Beef Kofta with Dill Yogurt Sauce:
For Sauce

• Combine 1 c. Greek yogurt, 1/4 c. chopped dill, 1 tbsp. minced preserved lemon,* and a pinch of pepper in a bowl.
• Refrigerate until ready to serve.**

For Kofta

• In a mixing bowl, combine 1 lb. ground lamb, 1 lb. ground beef, 1 minced small onion, 2 cloves of minced garlic, 1/2 c. chopped parsley, 1 1/2 tsp. kosher salt, 1 1/2 tsp. pepper, 1 tsp. ground cinnamon, 1 tsp. ground coriander, 1 tsp. ground cumin, and 1/2 tsp. red chile flakes.
• Mix the meat until well combined, then divide into six even portions.
• Mold each portion of meat into a long cylinder around a metal or wooden skewer.
• Refrigerate the meat for at least thirty minutes.
• Preheat grill to high.
• Before grilling, brush each kofta with a little bit of olive oil.
• Grill over high heat for 10-12 minutes, turning every few minutes to hit all four sides.
• Let cool slightly, then divide onto plates and serve with yogurt sauce.

Serves six

*Can substitute with 2 tbsp. lemon juice and a pinch of salt.

**Sauce can be prepared a day in advance.

Classic American Cheeseburgers

The classic American cheeseburgers are perfect for your next barbecue

We had a bit of a heat wave over the weekend and decided to take advantage of the weather by having some friends over for a barbecue in our backyard. We cleaned off our patio furniture, raked up the dead leaves, and put together a simple (mostly) make-ahead menu. L.A. is home to lots of a delicious gourmet burger spots (my husband is obsessed with Father's Office and Umami), but a classic cheeseburger is always a crowd-pleaser. These burgers were made with a good blend of ground beef, double American cheese, grilled onions, and toasted buns. The rest of the toppings were pretty simple and fresh, which really allows the flavor of the beef to come through. We let everyone customize their own burger at the table and served them alongside a big plate of crispy sweet potato fries. It was the perfect way to spend a Sunday afternoon and we look forward to hosting many more barbecues in the upcoming summer months.


Related Recipes:
- Salmon Burgers with Avocado Aioli
-Turkey Burgers with Green Apple & Brie
-BBQ Pulled Pork Sliders


Classic American Cheeseburgers:

• Divide l 1/3 lb. of ground beef into 4 equal quarters and shape each quarter into patties.
• Use your thumb to press an indentation into the center of each burger* and sprinkle them generously with salt and pepper.
• Meanwhile, cut one yellow onion into 1/4-1/2" rings and toss with a little oil, salt and pepper.
• Heat a grill to high and cook the burgers for 3-4 minutes, then flip and top each burger with 2 slices of American cheese.
• Add the onions to the grill and close the lid.
• Cook for another 3-4 minutes, or until the cheese is melted and then onions have softened and take on grill marks.
• Place the onions on top of the burgers and remove to a plate to rest for a few minutes.
• Lightly butter both sides of 4 burger buns and cook on the grill for 2 minutes, or until light toasted.
• Place the patty on the lower bun and top with lettuce, tomato, ketchup, etc. and cover with the top bun.

Serves four

*This will keep the center from rising into a dome while cooking.

French Onion Soup Gratinee

Channel Julia Child with this classic French onion soup recipe

Although I love eating out at new and exciting restaurants, there's something about classic dishes that I really love. I was amazed at how few places we ate at in Paris (see my honeymoon recap and restaurant guide here) were serving traditional French fare, though I was able to satisfy my craving for French onion soup a few times. There's something so comforting about breaking open that seal of melted cheese and bread to get to the rich broth and soft onions. The gratinee looks impressive, but the dish itself is so easy and homey to make. This is a classic recipe inspired by Julia Child and requires some patience to make sure the onions melt down into luscious caramelized goodness. It's a great rainy day soup and leftovers are easy to reheat and serve later in the week.


More Classic French Recipes:
- Croque Madames
- Chocolate Souffles
- Sole Meuniere

Note: A full list of all French recipes on the blog can be found here.


French Onion Soup with Gruyere Gratinee:

• Peel and slice 3 large yellow onions in half, then cut into even 1/2" wide slices.
• Melt 2 tbsp. butter and 2 tbsp. olive oil in a large pot over low heat.
• Add in the onions and stir to coat in the butter mixture.
• Cook the onions over low heat, stirring every 10 minutes, for 40 minutes or until very soft.
• Season generously with salt and a small pinch of sugar and turn up the heat slightly until onions have turned a light caramel color, stirring often. This will take another 10-15 minutes.
• Sprinkle 1 tbsp. flour over the onions and stir for a couple more minutes.
• Pour in 1 c. white wine and 8 c. low-sodium beef broth and season with salt and pepper.
• Bring to a boil, then lower to a simmer and cook for another 45 minutes.
• Check for seasoning and adjust as necessary.
• To serve, ladle soup into ramekins or bowls. Cover the top of each soup with rounds of sliced baguette* and then sprinkle the bread with a layer of grated Gruyere cheese.
• Place the soup under the broiler for 2-3 minutes, or until the cheese is melted and bubbling.
• Soup will be extremely hot, so let cool for a couple minutes before serving.

Serves six-eight

*Stale, dry bread is ideal here. If your bread is fresh, toast it for a few minutes to dry it out.

Traditional Bolognese Sauce

I’m always trying to come up with easy and casual dinners to serve to our friends. It’s fun to make something fancy for a big weekend dinner party, but most of time we get together on weeknights after work and want to dig into something universally appealing and comforting. I served this bolognese sauce for our friends last night and it was the perfect thing to dig into alongside a salad, garlic bread, and plenty of red wine. Everyone went home happy and full and we were left with very little to clean up. It just proves that entertaining doesn’t have to be stressful or formal to be a success.

Note: This is the third Bolognese recipe that I’ve posted. It’s not as easy as the quick weeknight version or as decadent as the “ultimate”, but it comes together quickly, reheats well, and has a traditional flavor that will mimic your favorite Italian restaurant.

Related Recipes:
- Weeknight Bolognese
- Slow-Cooked Ultimate Bolognese Sauce
- Penne with Turkey Sausage & Roasted Vegetable Sauce

Traditional Bolognese Sauce:

• Heat 1 tbsp. olive oil in a heavy pot or small dutch oven.
• Add in 1 lb. ground beef and cook, breaking up with a spoon, for 3-5 minutes, or until brown.
• Remove the meat with a slotted spoon and set aside.
• Meanwhile, add 2-3 diced, peeled carrots,* 1 diced stalk of celery, and  diced onion to a food processor and pulse until finely minced.
• Add the vegetables to the skillet and season with salt and pepper.
• Cook for 5 minutes, or until soft, then add in 3 cloves of minced garlic and cook for another minute.
• Add in 1 c. of red wine and reduce by half, then add in 24 oz. of canned crushed tomatoes, the ground beef, another heavy pinch of salt, and a pinch of red chili flakes.
• Add in a few sprigs of fresh oregano, bring to a boil, then lower to a simmer and cook for 30 minutes.
• Serve with pasta, polenta, etc. and enjoy.

Serves six-eight

*I used small carrots, but only use 2 if yours are large.

Grilled Skirt Steak with Salsa Verde

My husband and I went on a double date with our friends to Gjelina over the weekend. We'd been looking forward to it for weeks (planning ahead was necessary since the wait for an ideal reservation can be close to a month) and it didn't disappoint. Everything we ordered (ten dishes overall) was shared family style which allowed us to taste a bit of everything and bargain over second bites of our favorites. Later that weekend, I saw a feature on Travis Lett, Gjelina's chef, in Bon Appetit, which was all the impetus I needed to create my version of his food at home. This steak with salsa verde was one of the small plates I created and packs a ton of flavor into each bite. The salsa verde, which is full of bright, briny freshness adds a lightness to the beef but will work well on everything you could ever drizzle it on (vegetables, fish, chicken, bread) or snuck by the spoonful.


Related Recipes:
- Skirt Steak Tacos
- Grilled Chicken with Salsa Verde
- Grilled Flank Steak with Tomato Relish


Grilled Flank Steak with Salsa Verde:
For Salsa Verde

• Finely mince 2 anchovy fillets,* 1 tbsp. capers, 2 cloves of garlic, and 1/2 c. fresh parsley leaves.
• Add mixture to a bowl, and stir in 1 tbsp. red wine vinegar and 1 pinch of red chili flakes.
• Slowly whisk in 3 tbsp. extra virgin olive oil and check for seasoning.

For Steak

• Lightly brush a 3/4 lb. skirt steak with olive oil and season with salt and pepper.
• Cook on a hot grill for 2-3 minutes per side.
• Remove and let rest for 5-10 minutes, then slice against the grain and spoon salsa verde on top.

Serves two (more if serving many side dishes)

*I get fillets that are salted and stored in olive oil.

Pot Roast

Part of my love of cooking comes from discovering new things, which is pretty obvious given the 600 recipes I've catalogued on this site. New can mean trying some exotic cuisine, my first time cooking tofu, or even "traditional" dishes that I somehow missed growing up. Which leads me to pot roast. Although it's a classic for most American families, I never grew up with it and this was my first attempt at cooking it. This recipe is just slightly adapted (more out of convenience than creativity) from the Barefoot Contesssa and was incredibly easy and flavorful. I didn't have much to compare it to, but according to my husband most pot roast is shredded rather than sliced. If that's your preference, just cook it longer until the meat is tender enough to shred. Either way, the rich velvety sauce will blow your mind.


Pot Roast:

• Heat 2 tbsp. olive oil in a large heavy pot or Dutch oven until very hot and nearly smoking.
• Meanwhile, season a 3 lb. beef shoulder roast* very generously with salt and pepper and lightly dredge in flour, shaking off any excess.
• Add the meat to the pan and sear for 4-5 minutes per side, or until darkly browned.**
• Remove the meat and set aside, then reduce the heat to medium and add 2 more tbsp. oil to the pot.
• Add in 1 bunch of carrots, cut into 1" long pieces, 2 diced onions, 2 diced celery stalks, and a large pinch of salt and pepper.
• Cook the vegetables for 10 minutes, stirring occasionally, or until softened but not brown.
• Add in 2 c. of red wine and 2 tbsp. brandy, scraping the bottom of the pan.
• Bring the liquid to a boil, then add in 14 oz. canned whole plum tomatoes, 1 c. beef stock, 3 large sprigs of rosemary, and another big pinch of salt and pepper.
• Put the beef back in the pot and cover with a lid. Place the pot in a 325F oven.
• Cook for an hour, then flip the roast so the top side gets submerged, and lower the heat to 250F.
• Cook for another 60-90 minutes, or until the meat is very tender.
• Remove the beef from the pot and spoon any fat off the top of the sauce.
• Puree half of the sauce in a blender and return to the pot, along with 1 tbsp. butter that's been mashed with 2 tbsp. flour.
• Stir the butter mixture into the pot and let the sauce simmer for 5-10 minutes, or until thickened.
• Check the sauce for seasoning, then slice the roast and pour sauce on top.

Serves six

*Or chuck roast or something similar.

**Do not rush this step, it develops a ton of flavor.

Crispy Ground Beef Tacos

Sometimes there's nothing better than a crispy beef taco. As someone who is scared of deep frying, making homemade crispy taco shells is surprisingly easy and low-maintenance. These are filled with a mixture of seasoned ground beef, grated cheese, and guacamole but can easily be customized with whatever toppings you like best. It's a great meal to cook with others (someone frying tortillas, someone dicing toppings, someone cooking the meat) but comes together quickly either way. It's a bit of a treat, but you'll still feel way better after eating your own version rather than a greasy meal from a taco stand or Taco Bell.


Crispy Ground Beef Tacos:

• Heat 1/2 tbsp. olive oil in a large skillet over medium-high heat.
• Add in 1/2 lb. lean ground beef and season with salt.
• Add in 2 minced garlic cloves and cook, breaking up the meat, until brown and fat has rendered, about 4-6 minutes.
• Add in 1 tbsp. tomato paste and stir into the meat.
• Add in 1 tbsp. chile powder, 1 tbsp. paprika, 1/2 tbsp. cumin, and 1/4 tsp. cayenne pepper.
• Stir to combine, then deglaze the pan with 1/4 c. low-sodium chicken broth.*
• Scrape any brown bits from the bottom of the pan, and cook until most of the liquid evaporates.
• Meanwhile, hit 1" of canola oil in a deep skillet until very hot but not smoking.
• Use tongs to submerge a corn tortilla into the oil, turn once, then fold over one side and fry until tortilla shells are crisp, about 3-4 minutes.**
• Repeat creating 3 more tortilla shells.
• To assemble the tacos, spoon some of the ground beef into tacos and top with desired toppings: grated cheese, salsa, lettuce, tomato, guacamole, etc.

Serves two-three

*Or low-sodium beef broth.
**Tortillas should bubble immediately when submerged in the oil.

Grilled Flank Steak with Tomato Relish

This is yet another recipe featuring summer's delicious baby tomatoes. I leave them raw and mix with basil, shallot, and balsamic before spooning the mixture on top of grilled steak. The warm sliced beef absorbs all the delicious tomato flavor and makes for a killer family-style dish. Any leftover relish can also be spooned on top of toasted bread for an easy bruschetta. It's the perfect thing for an al fresco dinner.


Grilled Flank Steak with Tomato Relish:

• Halve 1 pt. of baby tomatoes and place in a bowl.
• Add in 1 minced shallot, 2 tbsp. chiffonade basil,* a pinch of salt and pepper, 2 tbsp. extra virgin olive oil, and 1 tbsp. balsamic vinegar.
• Set tomato relish aside and pre-heat a grill to high.
• Season 1 lb. flank steak with salt and pepper and let sit at room temperature for 20 minutes while the grill heats.
• Cook steak for 3-4 minutes per side, then remove and let rest on a covered plate for 10-15 minutes.
• Slice the steak and spoon the tomato relish on top.

Serves two-three

*To chiffonade basil: stack the leaves on top of each other, roll up like a cigar, and slice to form ribbons.

Grilled Flank Steak with Fresh Horseradish

My husband and I ate some really delicious gourmet food on our honeymoon, but some of our favorite meals were simple dishes. Europeans have the ability to take a few ingredients, cook them perfectly, and transform them into something revolutionary. One dish that stuck out to us was a steak with fresh horseradish that we got from a small plates restaurant, Au Passage, in Paris. Steak and horseradish aren't an unusual pairing (see here and here), but fresh horseradish root has such a different flavor than the jarred stuff. It's sweet and spicy, it looks like Parmesan cheese when you grate it finely, and it melts onto the meat and on your tongue almost immediately. It's a great way to add flavor to a perfectly cooked steak.



Grilled Flank Steak with Fresh Horseradish:

• Liberally season 1 lb. flank steak with salt and pepper and let sit at room temperature for 30 minutes while the grill preheats to high.
• Grill the steak for 4 minutes per side, then remove from grill and cover with foil.
• Let the steak rest for 15 minutes, then slice across the grain and arrange on a platter.
• Drizzle lightly with extra-virgin olive oil* and use a microplane to grate fresh horseradish root** on top.

Serves two-three

*Optional, but I like the additional flavor that a sharp, spicy olive oil adds.

**About 1-2 tbsp. of grated horseradish. I was able to find it easily at Whole Foods in the produce section.