Categotry Archives: Beef

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Gluten Free Balsamic Glazed Skirt Steak

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This recipe was found on Pinterest and I think that it said it was Michael Symon’s recipe, but I can’t find it right off to link to original.  I was a little skeptical about the amount of balsamic vinegar, but I decided to try it anyway and boy am I glad.  It was so good, a little tangy from the balsamic and a little sweet from the brown sugar, so much flavor.  I really wanted it to be a bit more rare, just a bit, but even with cooking it more than I wanted it wasn’t dry at all.  Super simple recipe.  You want to marinate it overnight for the best results.  I think I put mine in the marinade at lunch the day before but he recommended in the recipe a minimum of 2 hours, but preferably overnight.

1 cup balsamic vinegar
1/3 cup brown sugar
2 garlic cloves, smashed
2 sprigs of rosemary
1 teaspoon chili flakes
1/3 cup extra virgin olive oil
Morton’s Nature Season (optional)
Salt & Pepper

1-2 pound skirt steak or whatever kind of meat you’d like, I would try this with venison too

I put all the ingredients in a gallon bag.  Squeeze out air as much as possible and then squish around to get the meat covered well.

Refrigerate minimum 2 hours, preferably overnight.

Take the meat out of marinade and grill.  I’m not sure how long I grilled it.  I tried to use this technique,but I think I’d go with a thermometer next time, so that I can get it a bit more rare.

 

 

 

This is a little more done than I would've like, but it was amazing, juicy and delicious
This is a little more done than I would’ve like, but it was amazing, juicy and delicious
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Gluten Free Lemon Steak Foil Packs

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Before cooking

I don’t know if you do much foil pack cooking, but, in my opinion, it’s a lot of work.  I think next time I do it I would do one or two large packets instead of several individual packs.  I was inspired by a recipe from this site to try this out.

Ingredients are for one packet, so multiply accordingly

1 thin cut steak (I used venison tenderloin)
3-4 lemon slices
1 sprig fresh rosemary
dried thyme
salt & pepper
1 Tablespoon butter
Extra Virgin Olive Oil
Asparagus or other Vegetable

Take a 12 X 12 inch sheet of heavy duty foil, dot with 1/2 the butter and drizzle with EVOO. Place 2-3 lemon slices on foil, season steak, lay on lemon slices top with sprig of rosemary, lay veggies next to steak, season, dot with remaining butter. Top with another sheet of foil fold over edges to seal.

Cook on hot grill 8-10 minutes.

Beware of steam when you open.

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Gluten Free Hearty Western Casserole (freezer to crockpot)

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I think that I will serve this with tortilla chips and sour cream.

1 1/2 pounds ground beef, browned
16 oz can kidney beans, drained and rinsed
16 oz can corn, drained OR frozen
1 cup tomato sauce
1 cup shredded cheddar cheese
2 Tablespoons dried, minced onion
1/2 teaspoon chili powder
1/4 cup water
Morton’s Nature Season
Costco Seasoning

Put all ingredients in a freezer bag.

Freeze.

Thaw in fridge 24 hours before.

Cook on low 4 hours or high 2 hours

 

****UPDATE****

After eating this I would make a few changes to the recipe. I would probably just use my recipe or Tamale Pie (in cookbook) without the tortillas.  In my opinion this recipe need quite a bit more flavor.  So if you stick with this recipe you might want to amp up the seasoning a bit.  I think adding a Tablespoon of taco seasoning would do it.

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Gluten Free Chipotle Maple Beef (crockpot)

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This recipe is inspired by a recipe in Everyday with Rachael Ray.

Low & Slow Chipotle-Maple Beef

1 chile plus 1 Tablespoon sauce from chipotles in adobo sauce (check ingredients for GF)
1/2 cup apple cider (original recipe called for pineapple juice)
1/4 cup maple syrup
1 1/2 Tablespoons tomato paste*
1 teaspoon salt
1/2 teaspoon Morton’s Season Salt
3 pounds boneless venison roast (original recipe called for boneless chuck roast)

Puree all ingredients except meat.  Pour sauce into crockpot.  Add meat and turn to coat each side with sauce.  If using a chuck roast place the roast fat side up.  Cook on high for 4-6 hours.
Scrape off fat, if necessary, shred meat, take 1 cup of sauce and toss the shredded meat with it and let stand until most of liquid is absorbed – maybe 10 minutes.


I served this with short grain cheesy rice and a salad.  I saved the rest and will made tacos.  

*I opened a can and used what I needed, then I lined a pan with waxed paper and dropped by Tablespoon onto paper.  Put in freezer overnight and then I put them in a container to have this on hand.  Often you only use a Tablespoon or two of tomato paste in a recipe.  I know they now offer tomato paste in a squeeze tube, but I don’t know the cost of this.
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GF Baked Tacos

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This is another Pinterest find.  It was a big hit.  Everyone liked it.  It was a last minute change and I didn’t have any lettuce or tomatoes, next time I will.  I made corn tortillas using the press I told you about a while back.  But, the original recipe she used store bought tortillas.  I did the oven crisping she mentioned on some of them, but then I stopped it was too much work and too hot to put the tortillas in there like she had explained.  They all turned out fine.  The weren’t crispy, more of a soft taco, which we like.  I bet you could do this with store bought crispy shells. 

1-2 Tablespoons olive oil
1/2 onion chopped
1 1/2 pounds ground beef or venison
Season

7 oz tomato sauce
1 Tablespoon Taco Seasoning (recipe in cookbook- store bought is usually not GF)

1 can refried beans – I use La Costena Black Beans

Corn Tortillas – I made around 20 or so
Shredded Cheese, I’m not sure how much I used.  I just topped each taco liberally.

Preheat oven to 375°.
Lightly grease a 9 X 13 baking pan.

Put oil in a large skillet and saute onion until soft, add ground beef and cook through over med to med-high.  Stir in the taco season.  Drain off fat if necessary.  Add the tomato sauce and refried beans.  Mix thoroughly.

Fill each taco shell with meat mixture and top with cheese, place in pan.  Continue until you use up the meat or tortillas. 

Bake for about 15 minutes.  If you make these ahead you will need to double the time to get them heated through.


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Beef & Cornbread Skillet Pie

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Meat:
1 Tablespoon Olive oil
1/2 a medium onion, chopped
1 pound ground beef – I used ground chuck, but you could use whatever, venison would be yummy!
1/2 teaspoon basil
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
Salt & Pepper
Favorite seasoning “salts”- I use Morton’s Nature Season Salt & Costco No Salt Season
Sauce:
2 cups beef stock – I’ve used chicken in a pinch
1/2 cup ketchup
2 Tablespoons Turbinado Sugar
2 Tablespoons Apple Cider Vinegar
1 1/2 teaspoons dry mustard
Cornbread topping:
1/2 cup GF Flour Blend
1/2 cup Cornmeal or Corn Flour
1 1/2  teaspoon baking powder
1/4 teaspoon salt
1 1/2 Tablespoons sugar – I use Turbinado or Sucanat
1/4 teaspoon xanthan gum or guar gum
1/2 cup milk
2 Tablespoons oil – I use olive
1 egg

Preheat oven to 400°

Put large, oven-safe, skillet over medium high heat, add oil and onion, cooking until a bit caramelized.  Add ground chuck and seasonings.  Cook until mostly cooked, some pink is fine, it will finish off in the oven.

While your meat is browning you can make the sauce.  Mix together stock, ketchup, sugar, ACV, dry mustard.  Pour over browned meat.

Combine dry cornbread ingredients, set aside.  Combine milk, oil, egg, mix well and add to dry ingredients.  Stir until smooth.  Drop big spoonfuls of batter on top of the meat – biscuit style.

Bake for 15-20 minutes until the cornbread is done.

Side-note:
I wanted to try this in the crockpot and I’m sure it will work well.  You still have to brown the meat, but you could do that ahead of time and then just throw it in the crockpot and top with cornbread.  Not having tried it, I’d probably try 2 hours on high or 3-4 on low.
Also, I personally wanted more cornbread than there was, so I doubled the cornbread the second time and then spread it all over the top instead of having the biscuits.
Another idea is to add beans or veggies to the meat.  My family liked it just the way it was and asked that I not “improve” on the recipe.
I love to have a picture when I make something, but I don’t want to see food pictures that are unappetizing, as I often do on blogs, so I didn’t have a picture that looked good.  But, I based this recipe off of this recipe and they had a great picture.
One more tip/idea – you could use a box mix for the cornbread to make it even simpler.