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Last week I was in Portland and for a few days the week before that I was in Seattle. Portland was for work. It was really good to see some of my co-workers and even meet a few for the very first time. Since I work from home, I hadn't gotten to meet some members of my team. It was awesome to get to hang out with them and I ate very well and even hung out with an awesome friend.

I was in Seattle before Portland for the BlogHer Food conference. I had a lot of fun eating, meeting new friends and seeing old friends.

While I was in Seattle, I got these panic texts from Curtis, the washer was broken or he actually said “I broke the washer”. He thought he had overloaded it but I kept texting back saying I'm sure it's just old. It was really really old.

Fast forward to last week (or wait rewind), and I get a text message from Curtis with a photograph of some chicken lo mein. He had made a frozen dinner and he said he couldn't wait for me to come home to make dinner again.

It was so sweet and before you go thinking, he should be able to make his own dinner. He should and he would but he is currently beyond stressed out halfway through a year-long online certificate program for GIS (he makes maps for a living). All his idea and his company is covering the costs. He regrets it about every other day because he remembers how much he disliked school. I can go on and on about this.

I felt terrible, I left for a week and a half and he has to deal with the puppy, a broken washer, work and school on top of all of it. I promised I would make this cheese steak sandwich recipe and DoubleTree cookies when I came home.

But not the day I came home though; it was a red eye flight. NO MORE red eyes for me. I just can't hack it. I don't sleep very well on planes due to my sleep apnea…I don't know why I tried it for so long but no more.

What Steak for Cheesesteak

The second day after I came home, I made these cheesesteaks. This is Curtis' perfected recipe. We have been making this for a few years now. We used to make it with sliced roast beef and one day, my former co-worker Kevin, said that Philly cheesesteaks were made with ribeye…that was enough for Curtis to want to give it a try.

And perfection.

If you don't want to leave your house and have amazing ribeye steaks delivered to you. You should check out this deal on Perdue Farms!

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They offer free shipping for orders over $159.99 too!

How to Make Philly Cheese Steak

Slice the beef ribeye steaks across the grain in thin slices. Once sliced, rough chop all of the beef several times going in rows and then columns. You want to have small pieces of beef when you're done so your cheese steaks are easy to eat!

In a heated non-stick skillet with 1 tablespoon butter, cook the mushrooms and half of the onions.

All done! Remove mushrooms and onions from the pan and put them on a plate for now.

I wipe the pan out with a paper towel and add 1/2 tablespoon of butter and saute the peppers and onions.

All done! Remove the onions and peppers from the pan and add to the plate with mushrooms & onions or onto a separate plate depending on preference.

Once again, I wipe the pan with a paper towel and add 1 tablespoon of butter. Add half of the ribeye steak and cook just 2-4 minutes.

Cheesesteak Sandwich for Pepper Lovers

Then, add the onions & peppers or if using all of the ingredients – half of the onions/peppers/mushrooms mixture. Cook for 1-2 minutes and then divide in half.

Now the cheesesteak magic happens! Add cheese on top. Curtis likes to mix up Provolone and Muenster cheeses so you'll see them above.

Allow the cheese to melt and add to sliced hoagie rolls. More pictures on that below!

Cheesesteak for Mushroom Lovers

Once again, I wipe the pan thoroughly especially the cheese so it doesn't burn. Add 1 tablespoon of butter and the 2nd half of the ribeye to the pan. Cook for 2-4 minutes and then add back the onions and mushrooms or the remaining veggies. Divide in half as pictured above.

I prefer provolone only. Add the cheese on top!

Allow the cheese to melt for 1-2 minutes.

Assemble the Cheesesteak Sandwich

And now the fun part, place beef & cheese & veggies onto hoagie rolls.

Doesn't the steak and cheese look amazing? Now I'm craving another one of these.

I love how the cheese gets mixed in completely so every bite has melty, irresistible cheese in it.

And we're ready to roll the cheesesteak sandwiches up.

How to Reheat Cheesesteak

Roll them up tightly in foil. These pictures don't really show you how small we roll them up. The diameter of the cheesesteak ends up being almost half of the diameter of the hoagie roll originally.

Put them into the oven at 250 degrees and allow the meld to happen for about 10-15 minutes. (Don't you just love my blue oven? I had no ideas that ovens could be different colors inside. For the record, I'm using the top oven of my KitchenAid double oven range.) To reheat cheesesteak sandwiches, you'll pop them in the oven for just a little bit longer.

What you end up having is cheesy, greasy goodness. The hoagie is not too soggy but wet enough from the juices from the meat and beat up looking from being tightly rolled. It is perfect. Oh and I had my cheesesteak with a root beer float and some chips. Total perfection.

I like to give Curtis a hard time for what he likes to cook (hot dogs, chili and chili cheese dogs, see the pattern?) – he doesn't cook much and he said the other day, never in a million years did he think I was ever going to blog one of his recipes. I guess I need to do it more often, huh?

Check out the video I made, it shows you how easy this recipe is!

*Just a note: this recipe is based on both of our preferences. I prefer mushrooms and onions on my cheesesteaks and Curtis prefers green peppers and onions. If you want green peppers in all four cheesesteaks – increase the amount of bell peppers to a whole bell pepper. The amount of mushrooms can stay the same or be increased just as well.

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Cheesesteaks

Use two ribeye steaks for this cheesesteak recipe and you can't go wrong.

Prep Time 35 minutes minutes

Cook Time 50 minutes minutes

Servings 4 sandwiches

Ingredients

• 4 hoagie rolls sliced (We love the Publix hoagie rolls!)
• 1/2 green pepper sliced
• 1 large white onion cut in half and sliced thick
• 8 oz mushrooms sliced
• 1.25 to 1.5 pounds beef ribeye steaks sliced thinly across the grain and then chopped roughly again so they are small pieces
• salt & pepper
• 3 1/2 Tablespoons salted butter
• 8 slices of cheese Provolone or Muenster

Instructions

• Prepare 4 sheets of foil and slice the hoagie rolls and set aside. Preheat oven to 250 degrees.
• Heat a non-stick skillet with 1 Tbsp butter on medium high heat. Add mushrooms and half of the onions and cook 5-8 minutes or until mushrooms are browned and onions are cooked down. Remove and place on a plate.
• Wipe the skillet with a paper towel and add 1/2 Tbsp of butter and return to the stove. Cook remaining onions and bell peppers for 5-8 minutes or until peppers start to brown and blister and the onions are cooked down. Add to a separate plate (unless everyone likes peppers/onions/mushrooms then add to the plate with mushrooms & onions).
• Wipe the skillet again with a paper towel and add 1 Tbsp butter and return to stove again. Season half of the steak with salt & pepper and add to the skillet. Reduce to medium heat and cook for 2-4 minutes. Add in peppers & onions or half of the veggie mixture and cook for 1-2 minutes. Divide the meat & veggies in half as pictured above. Add 4 slices of cheese on top and allow the cheese to melt for 1-2 minutes.
• Add the cooked meat & veggies and melted cheese to two hoagie rolls. Inside one sheet of foil, roll the hoagie roll tightly and place inside the oven for 10-15 minutes.
• Repeat the process with the remaining steak & veggies or like I did with the mushrooms and onions – for the last two hoagie rolls. Serve fresh out of the oven with chips or your favorite French fries.

Notes

Notes: If you have leftovers (if that's possible), refrigerate inside a zippered plastic bag inside (don't remove it from the foil). Reheat the cheesesteaks in the foil in a 350 degree oven for 20-25 minutes.

*Okay another note, I didn't call these Philly cheesesteaks okay? I have never had a cheesesteak in Philly even though I have been to Philly before (as a kid). I have only tasted a cheesesteak made at supposedly authentic shops here in Florida. Hope these are close but I know it's inevitable someone will say, these aren't anything like the original! And there's no way they can be since we don't have access to those amazing Amoroso rolls.

Edited to add: I am able to purchase Amoroso rolls at Aldi and it's the best way to make this cheesesteak recipe!

Pin it for Later

Originally shared on June 19, 2012. Was updated in 2019.

The post Cheesesteak Recipe appeared first on The Little Kitchen.

This recipe was originally published June 14, 2010. I recently updated this post with new photos!

These aren't the traditional Vietnamese spring rolls you're used to seeing. They usually come served with pork and shrimp and they are served cold.

These spring rolls are served with a grilled lemongrass beef and onions as well as red or green peppers and are served hot, immediately after the beef and veggies are cooked. My Mom has been making this recipe for as long as I can remember. My husband calls them Viet Fajitas…because of the onions and peppers…which Curtis totally suggested to my Mom! And she happily incorporated! The Vietnamese name for this dish is: Besides pho (Vietnamese beef noodle soup), this dish is my other favorite Vietnamese dish. I have many memories of crowded dinner tables…the table full of condiments and a butane-powered camping stove. My Mom would stir-fry the lemongrass beef right there and everyone around the table passed around ingredients. We rolled the spring rolls and ate them as soon as they were rolled right at the table. BTW, my Mom even calls them Viet Fajitas now.

One other thing, you can totally substitute the beef for grilled shrimp or serve it with both!

I like to use really thin (vermicelli) rice noodles. This brand of rice paper is my favorite! They can be found at your local Asian or Vietnamese grocery store.

Boil the rice noodles according to the package instructions.

Prep the cilantro, the onions, peppers and then prep the beef.

Heat a nonstick skillet and melt some butter. Everything is better with butter!

Cook the beef, onions and peppers in batches. See the sear marks on the beef?

Now, let me show you how to roll a spring roll.

First, wet the rice paper on both sides, no need to soak. Just a quick wetting. You want it to be completely wet but you don't want it to soak that it becomes way too soft. Place the paper on a plate and wait about 30 to 45 seconds. (I usually have two plates prepped and ready to go, wet two pieces at a time, one on each plate.)

I add the beef, peppers and onions on the lower third of the round spring roll wrapper. Add the lettuce and the rice noodles. (I really should have used a non-white plate to show you.)

Be careful to not overfill. My brother is a master of overfilling and it never breaks…I'm not that talented!

Fold over the sides.

Grab the bottom, end closest to you, tuck it in and start rolling up.

And there you have it! Easy peasy!

So there is two ways of doing this…

I told you how we sit around a table and my Mom would cook the beef right there at the table.

Another way is cooking the beef and veggies in the kitchen and then wrapping the spring rolls as you go along and then eating them after you're done wrapping a bunch of them up. That's the way Curtis prefers to do it. And it's less mess on our table for us.

He likes to make a whole pile of them whereas while I'm cooking the beef on the stove, I'm wrapping and rolling and eating!

This dish is so popular with my family and with friends! I could have these every week!

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Grilled Lemongrass Beef Spring Rolls

Ingredients

• 1 package rice noodles cooked according to instructions on the package
• lettuce cilantro, sliced jalapenos (optional)
• 1 medium onion cut in half and thinly sliced
• 1 green bell pepper cut into thin strips
• 1 1/2 teaspoons chopped lemongrass
• 3 garlic cloves minced
• 2 pounds London Broil beef sliced thinly across the grain, cut into 1-inch x 2-3-inch pieces
• 1/2 to 1 pound shrimp peeled and deveined (optional)
• 4 Tablespoons oyster sauce
• 2 Tablespoons sesame oil
• 4 to 6 Tablespoons unsalted butter for each batch of cooking
• 1 package rice paper
•  

Instructions

• Start a large pot of boiling water and cook rice noodles according to instructions on the package. Watch carefully, because they cook quickly. Remove noodles and place in a colander. Drain and rinse continuously with cold water for 2 to 3 minutes. Shake the colander several times to drain the water. Place on a large plate and set aside and allow the noodles to dry.
• Prep and clean the lettuce, cilantro and jalapenos.
• Prep the onion, pepper, lemongrass and the garlic.
• Slice the beef and place in a large bowl along with the lemongrass, garlic, oyster sauce and sesame oil. Marinate the beef for at least 15 minutes and up to a few hours in the refrigerator.
• Heat a 9-inch nonstick skillet at medium-high and add 1/2 to 1 tablespoon butter. Allow the butter to melt and add beef  with 1/2 to 1 Tbsp of butter. Cook beef (& shrimp) along with a little bit of peppers and onions in small batches, about 3 to 4 minutes on each side, or until cooked through and browned. Repeat until you have cooked all of the meat. (You may need to wipe the skillet clean in between batches so you don't burn the beef.)
• Roll into spring rolls with rice noodles, lettuce and cilantro along with the beef and shrimp (if using). Serve immediately.

Tips:

• Be sure to not overfill the skillet, cook the beef in batches. If you overfill, the meat will not brown quickly and you will have overcooked your beef and make it tougher.
• Always, watch the noodles very carefully, they cook very fast in some cases in just 3 minutes! Drain in a colander and drain. You definitely want to drain and rinse with cold water because you do not want them to stick together. Allow them to cool and I like to warm them up in the microwave for about 30-45 seconds before adding them to the rice paper.
• If you want to do shrimp as well, marinate in a separate container from the beef. I often stir fry it along with the beef unless someone does not eat beef or is allergic to shellfish.

The post Vietnamese Spring Rolls with Grilled Lemongrass Beef appeared first on The Little Kitchen.

This recipe was originally published on July 27, 2011, I recently updated it along with the photos. We love this recipe and make it all the time during the winter months, I know you'll enjoy it!

I love my slow cooker. Lately, it's been my most favorite appliance because it's so nice to come home with dinner almost ready. On really busy nights and nights I work late, the slow cooker is my friend.

This French onion pot roast recipe is something I have been making for at least a couple of years now. I have adapted the original recipe and changed it up several times but this is how I make it now. My favorite cut of beef for this recipe is a boneless chuck roast that my grocery store calls a California roast. I love adding celery, carrots and onions and even using them as a side dish when serving it.

Add the vegetables to the bottom of your slow cooker.

This is what a California roast looks like. It's flat unlike the chuck roast. I trim some of the fat off from the edges and pat it dry with a paper towel.

Cover the roast in flour, salt and pepper.

Add to a dutch oven on  brown in a pan 2-4 minutes on each side at medium to medium high heat.

I use tongs to stand the roast on its ends to sear the ends too!

Place the roast in the slow cooker and add the french onion soup along with water. After 5 hours on high or 10 hours on low, you'll have a wonderfully moist and tender roast. I like to serve it in chunks and then shred it up on my plate. If you prefer, you can shred up the meat and put back into the slow cooker. I use the sauce from the slow cooker and serve it over the meat as well as my potatoes.

I'm a huge fan of comfort food, can you tell? This is a great dish for an easy Sunday dinner or just a quick weeknight meal and it's not too heavy for a summer dinner.

The original photo from when this post was published in July 2011.

Aren't these plates so lovely? They are from Ree (The Pioneer Woman's new collection). You can buy them here.

We love this recipe…our family and friends do too! I just love being able to have a little bit of prep and dinner is ready in the evening. When I make this French onion pot roast recipe…when Curtis comes home and opens the garage door, he can usually smell it all the way in the garage…he gets so excited!

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French Onion Pot Roast (Slow Cooker Recipe)

Prep Time 20 minutes minutes

Cook Time 9 hours hours

Total Time 9 hours hours 20 minutes minutes

Servings 6 to 8

Ingredients

• 3 celery stalks trimmed & cut into 3-inch pieces
• 4 large carrots washed, ends trimmed & cut into thirds (if really thick, cut in half length-wise)
• 1 large onion thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 to 4 pound boneless beef chuck roast also known as a California roast
• 3 Tablespoons unbleached all-purpose flour
• 1 to 2 Tablespoons vegetable or olive oil
• homemade or canned french onion soup if using condensed, use 10.5-ounce can or 3 cups non-condensed

Instructions

• Add carrots, celery and onions to the bottom of the slow cooker.
• Mix flour, salt and pepper together in a small bowl.
• (Optional) Trim any fat on the sides off of the roast and rinse with water.
• Pat the beef dry with paper towels. Using your fingers, add flour mixture to cover the roast. (My roast this time was taller than I usually get it and it was tied for me. You can tie yours with kitchen twine if you want.)
• Heat 1-2 tablespoons of oil in a large dutch oven on medium to medium high heat for  to 4 minutes. Add roast to heated pan and heat to sear for 2 to 4 minutes on each side. (Add more oil if needed and lower heat if necessary.) Use tongs to flip the roast and to hold the roast on its ends and sear for one minute.
• Add the seared beef roast on top of the vegetables. Add french onion soup to the slow cooker. (If using condensed soup, add 1 cup of water to the slow cooker.)
• Cook roast in slow cooker on low for 8 to 9 hours or high for 5 hours.
• Serve with vegetables from the slow cooker and mashed potatoes or noodles.

Disclosure: There are a couple of affiliate links in this post.

The post French Onion Pot Roast (Slow Cooker Recipe) appeared first on The Little Kitchen.

I have a story to tell you about buttered noodles. I'm obsessed with them. When I was in high school, I actually worked at an assisted living facility and I worked in the dining hall. Every Sunday, they served buttered noodles. After we served lunch, we were able to make a plate for ourselves. I always ate buttered noodles with mashed potatoes. It's so good. You should try it one day. I do have it once in a while now and it brings me back. All of the residents always had something interesting to say and it was a great experience working there with my two good friends in high school.

As for beef stroganoff, it screams comfort food, especially when served over buttered noodles. I always have to beg Curtis to let me make this dish because he doesn't like mushrooms. When he finally says okay, fine, make it. I do a little happy dance and start cooking…otherwise he might take back his yes. He always puts all of the mushrooms on my plate!

When I was approached by No Yolks to work with them, I jumped at the chance. It was an easy yes because I always have No Yolks Extra Broad Noodles in my pantry.

Prep the mushrooms, onions and garlic.

For this version, I really wanted to show that you could make it with a more less expensive cut of beef, boneless chuck roast. I cut it into 1-inch pieces. Since it's not your regular stove-top stroganoff, I decided to prep it on the stove and then put it in the oven for at least an hour.

Pat the beef dry with a paper towel.

Then, brown the beef. Remove and place on a clean plate.

Add 5 Tablespoons of butter and scrape the goodness from the bottom of the pot.

Once the mushrooms and onions have cooked down a little, add the garlic.

Next add the tomato paste and cook for 2 minutes. Then, add the flour.

Continually mix the ingredients so that the mixture doesn't stick of the bottom of the pot.

Add beef broth and bring to a boil. Mix well.

Add the beef back to the pot, cover and put in the oven for 1 hour and 15 minutes to 1 hour and 30 minutes, until the beef is tender.

Skim the fat off the top with a large spoon. I used a large Asian soup spoon.

Mix in the dijon mustard thoroughly and then mix in the sour cream thoroughly.

While the pot is in the oven, while it's nearing the end, start a pot of boiling water and add salt to it.

Cook the No Yolks Extra Broad Noodles according to package directions.

Add three tablespoons butter, salt and pepper.

And seriously…

And yes the beef and the mushrooms are amazing and so are the buttered No Yolks noodles. They cook up right, taste delicious and are always firm.

You have to make this ASAP…since it's probably still cold where you are, bring some comfort inside!

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Beef Stroganoff with Buttered Noodles Recipe

Prep Time 30 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Ingredients

For stroganoff

• 2 teaspoons olive oil
• 1 1/2 pounds beef chuck roast trim large pieces of fat off & cut into 1 inch cubes (bite-sized pieces)
• salt and pepper
• 5 tablespoons unsalted butter
• 16 ounces mushrooms quartered (I like using baby bellas or you can use white ones)
• 1 large sweet onion chopped
• 2 garlic cloves minced
• 2 teaspoons tomato paste
• 2 Tablespoons unbleached all-purpose flour
• one 14.5 ounce can low sodium beef broth or 2 cups
• 1 teaspoon Dijon mustard
• 1/2 cup sour cream
• 2 Tablespoons chopped flat-leaf Italian parsley

For noodles

• 12- ounce package No Yolks Extra Broad Noodles
• 3 tablespoons unsalted butter
• salt & pepper

Instructions

• Heat the oven to 375 degrees F.
• Heat a large French oven with olive oil on medium heat, for about 2 to 3 minutes. Pat the meat dry with a clean paper towel and season with salt and pepper. Add to French oven and cook for 2 to 3 minutes on each side. Remove meat and place on a clean plate and set aside.
• Add 5 tablespoons butter to the French oven and melt, at the same time scraping the bottom of the pot. Add mushrooms, onions, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 minutes, while stirring occasionally with a rubber spatula or wooden spoon.
• Add garlic and cook for 1 minute. Add tomato paste and mix well, cook for 2 minutes. Add flour and mix well, cook for another 2 minutes, stirring pretty consistently so that the mixture doesn’t stick to the bottom of the pot. Add beef broth and mix. Bring to a boil, stirring occasionally. Turn off heat.
• Add cooked beef back to the French oven, cover and place in the oven for 1.25 to 1.5 hours at 375 degrees F, until beef is tender.
• Cook the No Yolks Extra Broad Noodles according to the package instructions. Add 3 tablespoons butter, 1/4 teaspoon salt and a dash of pepper, mix thoroughly and set aside.
• Remove French oven from the oven. Being careful with the lid because it will be extremely hot, use a regular large spoon, skim any fat off of the top of the sauce. Add the following ingredients one at a time and mixing thoroughly after each addition: Dijon mustard, sour cream and flat leaf parsley. Add noodles to bowls or dishes and add strogranoff on top.

Disclosure: Compensation for this post was provided by New World Pasta via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of New World Pasta or AOL. As always, I only work with brands I love and only share with my own and honest opinions.

The post Beef Stroganoff with Buttered Noodles appeared first on The Little Kitchen.

I'm excited to announce again to be partnering this year with Land O'Lakes on the Kitchen Conversations panel to bring you wonderful recipes with what else…my favorite ingredient: butter!

Raise your hand if you like steak as much as I do? I love grilled steak so much! I used the opportunity to make a fun AND easy recipe with Land O Lakes® Butter with Olive Oil. The marinade for this beef flank steak is a little sweet, a little salty and a teeny bit spicy. Then, I topped it off with the herb butter mixture I made with Land O Lakes® Butter with Olive Oil that I call Chimichurri Butter. I call it that because there's fresh parsley and oregano in the compound butter. It's heaven. Seriously. Serve this steak with mashed potatoes, your favorite vegetable and a salad. Dinner will be amazing. I know you'll love it!

Last week, I traveled to Oklahoma with Land O'Lakes and the rest of the Kitchen Conversations panel, we had a little cooking retreat. We cooked together, chatted, learned ALL about butter, even had a butter tasting and had tons of fun!

We had a friendly cooking competition, Chopped-style, and my cooking partner was Sommer. Our secret ingredients were harissa butter and chia seed (I need to make it again at home so I can share with you our wonderful recipe!) I cooked in Ree's kitchen at the Lodge (weeeee!). I made quinoa for the first time and loved it! We used almost an entire tub of Land O Lakes® Butter with Canola Oil for our recipe and it was amazing!

It was a blast! Ree gave us a tour of her ranch, the amazing building she's working on remodeling, we ate tons of good food and met Charlie!

Be sure to check out the other panelists' recipes…I can say that they are all amazing because I got to taste each and every one of them!! Best-Loved Blueberry Muffins from Becky of Land O'Lakes, Chicken and Brie Grilled Cheese from Fifteen Spatulas, Roasted Mexican Cauliflower with Pepitas from A Farmgirl's Dabbles, Lemon Chia Seed Pancakes with Roasted Strawberries from Two Peas and Their Pod, Cheesy Green Chile and Buttermilk Biscuits from Picky Palate, Chocolate Baguette Sandwiches with Orange and Sea Salt from Bake at 350, Savory Waffle Sandwiches from A Spicy Perspective and from Rosemary Hasselback Potatoes The Novice Chef!

Here's the step by step for making the grilled steak.

Put the marinade together. It takes seconds.

Add the beef flank steak. I cut it in half because I was afraid it wouldn't fit on my grill pan. (But of course it did fit.) If you're going to cook this right away, leave the baking dish on the counter for 20 minutes. This gives the beef a chance to get closer to room temperature.

If you're not cooking this dish for a few hours, cover it and put it back in the refrigerator.

Making the Chimichurri Butter, it takes just a couple of minutes. First, chop up the herbs and garlic.

Add half of the tub of Land O Lakes® Butter with Olive Oil. I love that it's made from simple ingredients, ingredients that you can pronounce: sweet cream, olive oil and salt.

Mix together thoroughly and place in the refrigerator. The butter with olive oil is spreadable, so it makes making a compound butter so super fast!

Heat the grill pan for 5 minutes and add oil, if needed.

Allow the steak to rest before slicing. This is very important!

This dish is super simple…which is my favorite kind of dish to cook. The level of flavors from the marinade and the Chimichurri Butter play nicely together. The compound butter is necessary for this dish. The freshness of the herbs and the butter go really well with the steak!

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Grilled Flank Steak with Chimichurri Butter Recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Resting Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 to 6

Ingredients

Steak and Marinade

• 2 Tablespoons vegetable canola or grape seed oil
• 1/2 teaspoon salt
• 2 Tablespoons or 1 1/2 teaspoons packed light brown sugar
• 1 Tablespoon soy sauce
• 2 teaspoons red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 pounds beef flank steak

Chimchurri Butter

• 2 Tablespoons chopped fresh flat leaf parsley
• 1 Tablespoon chopped fresh oregano
• 1 minced garlic clove
• 1/2 tub Land O Lakes® Butter with Olive Oil

Instructions

• Mix oil, salt, brown sugar, soy sauce, red wine vinegar and red pepper flakes with a whisk in a large baking dish or bowl. Trim any excess fat off of the flank steak and cut into two if necessary. Add steak to the bowl and allow to marinate on the counter for 20 to 25 minutes.
• Cut up herbs and garlic and mix in a small bowl with 1/2 of a tub of Land O Lakes® Butter with Olive Oil. Place in the refrigerator.
• Heat grill pan on medium high (oil pan if necessary) for 5 minutes. Add steaks to the grill pan and cook for 3 to 4 minutes on each side. Turn again and cook about 1 minute on each side. Remove from pan and place on a clean plate and allow meat to rest for about 5 to 6 minutes before slicing. (Make sure to slice against the grain at an angle.) Serve topped with Chimchurri Butter.
• Serve with mashed potatoes, vegetables and a salad if you wish.

Disclosure: The Little Kitchen has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.

The post Grilled Flank Steak with Chimichurri Butter appeared first on The Little Kitchen.

I'm sure it's still cold where you're at now. This stew is the perfect comfort food. Last year, Aroma Housewares sent me a digital electric pressure cooker. I have been experimenting with recipes using the pressure cooker and I'm loving it. You can have dinner on the table fairly quickly and since it's electric, you can feel comfortable using it. I love it!

Prep your veggies first.

Then, cut up the beef. I even removed a lot of the fat pieces from the beef. Add salt and pepper.

Cover the beef in flour.

Turn the pressure cooker on and set it to brown. Add 25 minutes to the timer and hit start. Add the beef and brown it in two batches.

Don't be scared. I was too but it's really easy to use and I'm going to use it for dinner more often.

Remove the beef once it's browned.

Add the vegetables and cook for 3 minutes.

Add garlic and stir and cook for 1 minute. Add potatoes and cook for another 2 minutes.

Add the red wine, broth, thyme and bay leaves.

Put the lid on top and follow the instructions on the to make sure the vent is closed. Lock the lid and set the pressure cooker to High Pressure. Set the time to 60 minutes and hit start. Set your timer to 40 minutes.

After 40 minutes, open the vent on the pressure cooker lid. Don't take the lid off of the pressure cooker until it stops hissing, meaning all of the pressure has been released. Remove the lid and skim the fat off of the top with a spoon. Taste the beef and if it's tender, it's done. If not, put the lid back on, set the vent to closed and cook longer in 10 minute increments.

Serve the beef stew with some crusty bread and red wine. It's lovely for this weather, the perfect comfort food. And even better, it tastes even better the next day!

And be sure to check it out, I'm giving away an Aroma pressure cooker!

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Pressure Cooker Red Wine Beef Stew Recipe

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 to 6

Ingredients

• 4 carrots peeled and cut into chunks
• 4 celery stalks cut into chunks
• 1 onion chopped
• 3 garlic cloves roughly minced
• 1 1/2 pounds small red potatoes washed (cut in half or quarters if large)
• 3 pounds boneless beef chuck roast
• salt and pepper
• 1/4 unbleached all-purpose flour
• 1 1/2 Tablespoons vegetable oil
• 1 1/2 cups dry red wine
• 2 cups low sodium chicken or low sodium beef broth about one 14.5 ounce can
• 1/2 Tablespoon low sodium soy sauce
• 1 teaspoon dried thyme leaves
• 2 dried bay leaves

Instructions

• Prep vegetables and then beef.
• Rinse beef and pat dry with a paper towel. Cut the beef into 2 inch pieces, trimming most of the fat. Season cuts of beef with salt and pepper. Sprinkle pieces with flour on the beef (you may not use all of the flour).
• Set pressure cooker to Brown and set time to 25 minutes. Add 1 Tablespoon oil and allow the pressure cooker to heat up for 2 to 3 minutes. Brown beef on each side in batches, about 2 to 4 minutes on each side, adding more oil if needed. Remove beef and place on a clean plate and set aside.
• Add carrots, celery and onions to pressure cooker, cook vegetables for about 3 minutes or until aromatic and slightly browned, stirring occasionally. Add garlic and stir and cook for 1 minute. Add potatoes and cook for another 2 minutes.
• Return beef to pressure cooker and add red wine, broth, soy sauce, dried thyme and bay leaves. Season with salt and pepper. Mix with a rubber spatula. Place lid on top of pressure cooker and turn to closed position. Make sure the vent on top is set to closed as well. Set pressure cooker to High Pressure for 40 minutes.
• Release the pressure (set vent to open and allow pressure to release until there is no more hissing noise) and check beef and potatoes, if beef is tender enough to cut with a fork and potatoes are cooked, cooking is complete. Skim the fat on top with a spoon and remove bay leaves. Optional: Leave pressure cooker on warm until ready to serve.

Disclosure: I received a pressure cooker from Aroma Housewares for the purpose of review. I only work with brands I love and only share with you my own opinions. There are affiliate links in this post.

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