Grilled Asian Marinated Flat Iron Steak

It's Asian night at Chez Jenn's! Okay, I just made that up. It's really just another evening of trying out a new recipe, but it sounds a little more exciting this way.

This is another Asian-inspired marinade, and we all know how much I love a good marinade. The real winner here, though, was the extra step of taking the leftover marinade and reducing it into a glaze. Brilliant idea! It added another layer of flavor and really brought everything together. There was a nice little kick of heat, but nothing that had me reaching for a fire extinguisher.

I did have a little ingredient-reading mishap or so I thought. 

Apparently, I thought the recipe called for 2 tablespoons of chile garlic paste. Two tablespoons! Even I have my limits when it comes to spice. I decided that sounded a bit excessive and used 2 teaspoons instead. Turns out, that was exactly the right amount. Sometimes my recipe misreads work out in my favor!

Overall, this was delicious. The flavors were exactly what I expect from a good Asian-inspired dish, and the marinade-turned-glaze was a definite bonus. 

Grilled Asian Marinated Flat Iron Steak

Recipe from Table for Two Blog

Serves 4

• ½ cup soy sauce
• 3 tablespoons shaoxing wine (Chinese cooking wine)
• ¼ cup honey
• 1 tablespoon sesame oil
• 2 tablespoons minced ginger
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons sambal oelek (garlic chili paste)
• 2 flat iron steaks

Whisk the marinade together in a measuring cup then pour into a resealable plastic bag.

Place in the refrigerator to marinade at least three hours.

Once the steaks are ready to cook, heat up the outdoor and remove the steaks from the plastic bag and place on the grill. DO NOT discard the liquid. Cook steaks to desired doneness.

In a small saucepan over medium heat, add all the liquid from the plastic bag into the pan. Let simmer and reduce until half the liquid is gone, about 10-15 minutes. By then, it should be slightly thickened to drizzle over the cooked steaks prior to serving!

Butter Steak Bites with Garlic Herb Potatoes

Photo from To Simply Inspire

If you've been around here for a while, you already know my feelings about pan-frying beef. I'm firmly in the camp that beef belongs on the grill. Period.

But I decided to play by the recipe's rules this time and sautéed the beef in a pan. It turned out just fine, so I can't complain too much. However, it's still not my preferred way to cook beef, and apparently I haven't mastered the timing because I inevitably cook it longer than I should.

I was also missing the recommended Yukon Gold or red potatoes, so I grabbed the last russet hanging around in my pantry. The recipe specifically warns against using russets because their higher moisture content can make getting a good fry a challenge. I diced mine pretty small, though, and didn't have any real issues.

As for the rosemary, that was an easy omission. There isn't a single bit of rosemary in my house, and that's not likely to change anytime soon. I absolutely love the way it smells, but put it in my food? Nope. Smells like heaven, tastes like something I'd rather leave on the shelf!

Butter Steak Bites with Garlic Herb Potatoes

Recipe from To Simply Inspire

Serves 5

• 4 tablespoons butter divided in half
• 1 tablespoon olive oil
• 1 pound Yukon Gold or Red Potatoes potatoes cut into ½ inch chunk
• 4 garlic cloves minced
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 ½ pounds sirloin steak cut into 1 inch chunks

Heat a cast iron skillet or non stick skillet over medium high heat.

Add 2 tablespoons of butter and olive oil to the pan heat until butter is melted. Add potatoes, garlic, oregano, rosemary, salt and pepper. Cook for about 4-5 minutes

Stir and cook for an another 4-5minutes or until fork tender. Remove potatoes from pan and set aside in a bowl.

Return the skillet to stove and turn stove to high heat. Add the remaining 2 tablespoons of butter. Add the steak bites in a single layer and cook for 1 minute, not turning. Then stir the steak bites for another 1-2 minutes or until desired doneness.

Remove the skillet from heat and add the potatoes to the cook steak and toss together.

Top with fresh chopped parsley, if desired

Deluxe Cheeseburger Salad

I'm genuinely trying to make healthier food choices, and in my mind, salads definitely qualify. Of course, salads are a lot like baked potatoes. They're perfectly healthy until you start adding all the good stuff!

This one was a pretty healthy combination of vegetables, meat, and a few other goodies. Unfortunately, I decided to try a low-sugar Thousand Island dressing, and that was a mistake. It was awful! I knew I should have just made my own in the first place. Now I'm out $5 and have a bottle of salad dressing headed straight for the trash. Lesson learned.

One thing I really liked about this recipe was the way the ground beef was prepared. Instead of the usual routine of browning it and breaking it into little crumbles, you form it into individual mini burgers. I thought that was a fun and clever twist!

I cut the recipe in half, using just ½ pound of ground beef, and ended up with eight mini burgers. Four went on tonight's dinner salads, and the other four are tucked away for leftovers this weekend. Not a bad deal at all!

Deluxe Cheeseburger Salad

Recipe from Taste of Home

Serves 4

• 1 pound ground beef
• 2 tsp Montreal steak seasoning
• 6 c torn iceberg lettuce
• 2 c shredded cheddar cheese
• 1 c salad croutons
• 1 medium tomato, chopped
• 1 small onion, halved and thinly sliced
• 1/2 c dill pickle slices
• Thousand Island salad dressing

In a large bowl, combine beef and steak seasoning, mixing lightly but thoroughly. Shape into twenty 1/2-in.-thick patties. Grill burgers, covered, over medium heat 3-4 minutes on each side or until a thermometer reads 160°.

In a large bowl, combine lettuce, burgers, cheese, croutons, tomato, onion and pickles. Serve with salad dressing.

Freeze option: Place patties on a waxed paper-lined baking sheet; cover and freeze until firm. Remove from pan and transfer to an airtight container; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

Cajun Beef Chowder

Fall has officially arrived in Seattle, and it's about time! The temperatures are dropping, the air is getting
crisp, and that can only mean one thing: SOUP SEASON! Woot!

I've only had this recipe in my collection for a fewof months, but it kept popping up in my random recipe selections throughout the warmer months. As much as I love soup, I just can't get excited about a steaming bowl when it's 75 degrees outside. I need a little chill in the air to really appreciate it. Thankfully, this one finally got its turn, and I'm glad it did!

A little pro tip: Cajun seasoning packs a punch! And apparently, it gets even more assertive as the soup simmers. When I first tasted my half-batch, the 1 tablespoon of Cajun seasoning didn't seem like nearly enough. So, naturally, I added another half tablespoon or so. Y'all...that was PLENTY! Maybe even a little more than plenty. Luckily, I enjoy a bit of heat, but consider yourself warned. Start conservatively, let the soup cook, and adjust the seasoning at the end. Your taste buds will thank you. The leftovers are going to burn a hole in my stomach tomorrow.

For the potatoes, I went with a russet because that's what was hanging around in my pantry. In hindsight, not my best decision. Russets have a tendency to break down and get mushy in soups and stews. I'd much rather use red potatoes, which hold their shape beautifully. The original recipe calls for "new white" potatoes, a variety I'm not particularly familiar with. If you've used them, feel free to give them a go!

All in all, a great way to officially kick off soup season. And apparently, I was ready for a little Cajun heat, too!

Cajun Beef Chowder

Recipe from Kevin's Cooking

Serves 6

• 1 lb ground beef
• 2 tbsp Cajun blackened seasoning
• 1 medium yellow onion (or 2 small) chopped (about 1 cup total)
• 2 ribs of celery chopped (about 1 cup total)
• 2 cloves garlic minced
• 12 oz frozen corn
• 1/4 cup all-purpose flour
• 1 cup beef stock (or chicken stock)
• 2 cups heavy cream (See Note 1)
• 3 medium new white or Yukon Gold potatoes peeled, cubed small (See Note 2)
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Heat a Dutch oven or soup pot over high heat for several minutes. Turn the vent on and add the ground beef and cajun seasoning. Turn the heat to medium-high and break up meat with a wooden spoon, letting meat sear and blacken for several minutes.

Add the onions and celery to the pan and cook for 5 minutes. Add the garlic, corn and flour and cook for another 2 minutes, stirring frequently.

Deglaze the pan with the beef stock, scraping up bits on bottom of pan. Add the heavy cream, potatoes, kosher salt and pepper. Stir to mix thoroughly and bring to a boil. Lower heat to simmer and cook for 25-30 minutes covered, soup will thicken. Stir occasionally, scraping bottom of pan. Potatoes should be fork tender.

Use a potato masher and carefully mash to desired thickness (optional). I like to leave chunks of potatoes. Add water or beef stock if needed for desired thickness. Season to taste with salt if needed.

Greek Beef Souvlaki

Photo from Table
for Two

I have officially entered the world of beef souvlaki! And now that I’ve made it, I might actually make it again. Although, if I’m being honest, I still think chicken souvlaki is better. That may or may not have something to do with the fact that I got a wee bit overzealous with the seasoning. Ahem.

Let me explain how this culinary adventure went off the rails.

The recipe called for 2 tablespoons of Greek seasoning for 1.5 pounds of chuck roast. Now, I didn’t make 1.5 pounds of chuck roast. I made about 3/4 of a pound. And apparently, reading the recipe for the Greek Seasoning all the way through before starting would have been a good idea, because the homemade Greek seasoning recipe makes an entire ounce, or 4 tablespoons.

You can see where this is going, can't you?

Yep. I dumped ALL FOUR TABLESPOONS of seasoning into my marinade for HALF the amount of meat. Because apparently, math and I were not on speaking terms today.

When it came time to grill, I had to scrape most of the seasoning off the meat. I’m pretty sure I could have seasoned the entire neighborhood with what I removed. The beef was doing its best to be souvlaki, but it was fighting a losing battle against my seasoning enthusiasm.

And because the culinary universe apparently wasn't finished messing with me, the Pantry Goat was visiting when the grill ran out of gas. So the beef didn't cook to my preferred level of doneness. It was acceptable to her, of course. The more it moos, the happier she is. Me? Not so much. I gave mine a little extra time in the microwave to put an end to the mooing.

So, between the seasoning incident and the grill's untimely death, I'm declaring this recipe a do-over. I have a feeling beef souvlaki could be really good when prepared correctly.

And next time? I'll read the entire recipe, measure the seasoning like a responsible adult, and check the propane tank BEFORE inviting the Pantry Goat over.

No promises about the math, though.

Greek Beef Souvlaki

Recipe from Table for Two

Serves 4

• 2 tablespoons olive oil
• Juice of 1 lemon
• 4 garlic cloves, finely minced
• 2 tablespoons Greek seasoning (This makes a full ounce of Greek seasonsing)
• 1 ½ pounds (680 g) chuck roast, trimmed and cubed into bite-sized pieces

In a large bowl, mix together marinade then add the beef pieces. Using your hands or spoon, toss together until incorporated and beef is fully coated in marinade. Cover and refrigerate for at least 3 hours.

Preheat your outdoor grill to high and in the meantime, if you’re using wooden skewers, soak them in water. If you’re using metal skewers then you can skip this step.

Skewer the beef pieces onto the skewers. We used 8 inch wooden skewers.

Grill beef until the beef reaches your desired level of doneness. Let rest before removing from skewer and plating.

Sprinkle with fresh parsley as garnish.

Serve with rice, tzatziki sauce, pita bread, red onions, etc.

Chili Lime Cube Steak

Photo from Cupcakes and
Kale Chips

My least favorite thing in the recipe world is when a recipe sounds absolutely amazing and then completely fails to live up to its own hype. You know the feeling—you read the ingredients, see the photo, and immediately start planning how delicious dinner is going to be. That was me with this recipe.

Beef, lime, and chili sauce? Come on. How could that possibly go wrong? Apparently, quite easily. Because in the end, it was just…meh.

I did run into a couple of issues along the way.

First, recipes that say something vague like “juice of 2 limes” drive me a little crazy. Limes are not standardized little citrus robots. Some barely have enough juice to fill a teaspoon, while others apparently spent the night hydrating for a marathon. The two I had were the latter. They were ridiculously juicy, and all that extra lime juice made the sauce MUCH more lime-forward than I think it was supposed to be. And I like lime. A lot. But apparently there is, in fact, a point where even I say, “Okay, we get it, lime.”

Then there was the chili paste. TWO tablespoons? That seemed…ambitious. I like spicy food, but I knew two tablespoons was going to be a little beyond my personal comfort zone. I cut it down to one tablespoon, and even that packed a decent punch.

So here's what I learned from this adventure: maybe recipes should give us a ballpark measurement for lime juice instead of leaving us at the mercy of whatever citrus lottery we happened to win at the grocery store. And when it comes to spice, start conservatively. You can always add more. You cannot un-add two tablespoons of chili paste once they're in the bowl.

The recipe had a lot of potential. It just didn't quite get there for me this time.

Chili Lime Cube Steak

Recipe from Cupcakesandkalechips.com

Serves 4

• 2 limes , zested and juiced
• 2 Tablespoons chili paste such as sambal oelek
• 1 Tablespoon honey
• 1-1 1/4 lbs. cube steaks (4 steaks about 4-5 oz. each)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 Tablespoon olive oil
• lime slices, cilantro, and sliced scallions for garnish, if desired

Zest and juice 2 limes, and in a small bowl, whisk together the lime juice and zest, 2 Tablespoons chili paste, and 1 Tablespoon honey. Set aside.

Season both sides of 1-1 1/4 lbs. cube steaks (about 4 steaks) with 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.

Heat a 10-inch cast iron skillet over high heat. Add 1 Tablespoon olive oil and swirl to coat the pan.

Carefully place steaks in the pan. Depending on the size of your pan and steak, you may need to do this in two batches. Sear for about 3-4 minutes, or until browned, then flip over and sear the other side for another 3-4 minutes.

If you seared the steaks in batches, return all steaks to the pan and pour the chili-lime sauce over the steaks. Let reduce and thicken for a minute or two, turning the steaks to coat them completely in the sauce.

Remove from the pan and serve immediately. Garnish with additional lime slices, cilantro, and sliced scallions, if desired.

Homemade Cheeseburger Macaroni

I’m pretty sure every twenty-something survived on Hamburger Helper at some point. I certainly did. Back in the day, you could catch those boxes on sale for something ridiculous like three for $5, and that was basically a meal plan. They were cheap, easy, and honestly, some of them were pretty darn good.

A couple of years ago, nostalgia got the better of me and I bought a box of Cheeseburger Hamburger Helper. I was expecting a little trip down memory lane. Instead, I got something that was...not good. I couldn’t even finish it. Maybe they changed the recipe, or maybe my taste buds have simply evolved. Either way, the boxed version was no longer doing it for me.

Not long after that, I came across recipes that promised to recreate that same nostalgic Hamburger Helper flavor without actually using the box. Exactly what I was looking for. There were several versions floating around, but this one caught my attention because it was simple and seemed like it had the best chance of getting me back to that flavor I remembered.

And honestly, there was nothing wrong with it. It came together quickly, cooked exactly as directed, and delivered what it promised. I did have to leave mine uncovered while it cooked because my flat-top stove and I have an ongoing disagreement about maintaining a consistent temperature. 

My biggest recommendation is to taste it for seasoning after the cheese goes in, not just before. I had been tasting it along the way to see if the pasta was cooked and thought the seasoning was fine. I figured adding the cheese would bring a little extra saltiness with it.

It didn't.

It wasn't terribly under-seasoned, but it definitely needed a little more salt for my taste. So don't make my mistake—give it one last taste before you serve it.

The one ingredient that really made me scratch my head was the sugar. I couldn't figure out what it was bringing to the party. The dish certainly didn't seem to need it, and if I make this again, I'll be leaving it out.

Overall, this was a pretty successful attempt at recreating the Hamburger Helper of my younger years—just a little better and without having to open a box. And that's exactly the kind of nostalgia I was looking for.

Homemade Cheeseburger Macaroni

Recipe from Spend with Pennies

Serves 4

• 1 pound lean ground beef
• ½ cup finely diced onion or 1 teaspoon onion powder
• 2 cups milk
• 1 ¼ cup chicken broth
• 1 ½ cups elbow macaroni
• 1 tablespoon cornstarch
• 2 teaspoons garlic powder
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1 teaspoon paprika
• ½ teaspoon black pepper
• 1 ¾ cups shredded sharp cheddar cheese

In a small bowl, combine cornstarch, garlic powder, sugar, salt, paprika, and pepper. Set aside.

Heat a large skillet over medium-high heat. Brown the ground beef and onion, breaking it up with a wooden spoon, until no pink remains. Drain any excess fat.

Add milk, broth, and uncooked elbow macaroni to the beef. Stir the cornstarch and spice mixture. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to a gentle boil, cover and cook for 9-12 minutes or until the pasta is cooked through, stirring occasionally. If needed, add more broth or water.

Remove from heat and stir in cheese until melted. Serve hot.

One Pot Kofta and Potato Stew

Tonight I ventured into new territory. A dish I had never eaten, never made, and honestly wasn’t quite sure what to expect: kofta.

According to Hungry Paprikas, kofta is a Middle Eastern dish, and traditionally there are a few more steps involved in making it. But she has turned this version into a one-pot wonder, and I am absolutely here for that. Less work, fewer dishes, and the end result was fantastic.

Basically, kofta is an elongated, highly seasoned meatball. I stumbled across this recipe while searching for “meatballs from around the world,” and I’m very glad this one caught my attention.

The beefy little football shaped meatballs simmer in a rich tomato sauce, soaking up all that goodness as they cook. It was hearty, flavorful, and completely different from the meatballs I usually make.

First kofta experience? Definitely a success. I’d happily make this one again.

One Pot Kofta and Potato Stew

Recipe from Hungry Paprikas

Serves 5

FOR THE KOFTA:

• 1.5 lbs lean ground beef
• 4 garlic cloves
• 1 yellow onion, quartered
• 1 cup parsley
• 2 teaspoons seven spice
• 2 teaspoons paprika
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 cup breadcrumbs, dry
• 1 tablespoon extra virgin olive oil

FOR THE SAUCE AND POTATOES:

• 4 yellow potatoes, peeled, small
• 3 tablespoons tomato paste
• 1/2 teaspoon salt
• 2 cups chicken broth, or 1 chicken cube dissolved in 2 cups water

Hungarian Goulash

I’m pretty sure I’ve never actually made Hungarian Goulash before. I searched through my blog and found several recipes that were definitely goulash-adjacent, but apparently none of them were the real deal. They all seem to share some of the same basic ingredients, though, so at least I wasn’t wandering completely off into culinary nowhere.

Today I also learned something important about myself: there is, in fact, such a thing as too much paprika.

I know. I know. Paprika is kind of the whole point of Hungarian Goulash. It is supposed to be the star of the show. But apparently I have a paprika limit, and I had no idea that limit existed until today. For me, paprika is much more of a supporting actor than a leading role.

That said, this was still a good dish. I didn't hate it, and I certainly didn't hate the paprika. There was just more of it than my taste buds apparently signed up for. Next time, I’d probably dial it back a little and let the other flavors have some stage time, too.

Hungarian Goulash

Recipe from The Roasted Root

Serves 8

• 6 strips thick-cut bacon or 2-3 Tbsp pork lard or cooking oil of choice
• 1 medium-sized yellow onion chopped
• 4 cloves garlic minced
• 1.5 to 2 lbs beef stew meat
• 3 Tbsp sweet Hungarian paprika
• 1 tsp caraway seeds optional
• 2 large tomatoes diced
• 4 cups beef broth
• 1 red bell pepper cored and chopped
• 1 yellow bell pepper cored and chopped
• 1 tsp sea salt to taste
• ¼ tsp black pepper to taste
• 2 Yukon gold potatoes chopped into large chunks
• 2 large carrots

Chop up 6 slices of thick-cut bacon and add them to a large thick-bottomed pot, such as a Dutch oven. Heat over medium high and cook, stirring occasionally, until the bacon fat has rendered and the bacon is crispy. Use a slotted spoon to remove the bacon, leaving the bacon drippings in the pot to use as oil. Note: transfer the cooked bacon to a small bowl or plate to be eaten separately or add it back into the stew with the broth. I add it to the soup with the broth because I enjoy the added flavor.

Transfer the chopped onion to the large pot with the bacon drippings and sauté over medium high heat until the onion begins to soften, about 5 minutes. Stir in the garlic and continue cooking for 1-2 minutes, stirring occasionally.

Transfer the beef stew meat (or chopped chuck roast) to the pot and allow it to brown, stirring every couple of minutes. Stir in the chopped tomatoes, paprika, and caraway seeds. Pour in the beef broth, and add in the chopped bell peppers, potatoes and carrots. Note: if you’re adding back the bacon, do so now). Cover the pot and bring it to a full boil. Reduce the heat to a gentle boil (low heat or medium heat) and cook, stirring occasionally, for 1 hour.

Taste the goulash for flavor and add sea salt and black pepper to your personal taste.

If you’d like to thicken the goulash, add 2 to 4 tablespoons of all-purpose flour. Stir well until the flour is dissolved and cook at a gentle boil until the stew reaches your desired thickness.

Serve goulash with dinner rolls or crusty bread with butter and a dollop of sour cream on top. You can also garnish with fresh parsley.

Bistec Encebollado

Lately, I’ve become a little obsessed with learning how to cook authentic Mexican food. I have several recipes from the mother of the family I lived with while I was in Guadalajara, but oddly enough, they aren’t quite what I’m looking for right now. I want the everyday food. The meals people actually make on a regular Tuesday night. What’s on the table when nobody is trying to impress anybody? What do families in Mexico eat day after day?

Instagram has decided to help me answer that question because my feed is now packed with Mexican home cooking. And I am absolutely here for it.

This recipe for Bistec Encebollado popped up recently, and the ingredient list immediately caught my attention. One ingredient in particular: Goya Mojo. I had never heard of it, much less cooked with it. Naturally, I had to investigate. When I discovered my local grocery store actually carried it, well…that pretty much settled it. I was making this recipe.

But then I read that bistec encebollado is often served on bolillos, those wonderful little Mexican bread rolls. And suddenly this dinner became personal.

When I lived in Guadalajara, I absolutely fell in love with Mexican bakeries. A couple of times a week I was sent to the local panadería for fresh bread. And when I say I was "sent," I should clarify that I was more than happy to volunteer for the job. There is something about walking into a Mexican bakery and seeing all that freshly baked bread that makes it very difficult to leave with only what you went in for.

I’ve never really been able to find that same kind of bread here in Washington. Until now.

There’s a little family-owned panadería only about two miles from my house (Mariana's Panaderia & Bakery), and I decided to stop in just to see what they had. And there, sitting right on the counter, was a PILE of bolillos. A PILE.

And you know what I love about seeing fresh bread piled up on a counter with absolutely no covering? It tells me everything I need to know. Those bolillos are fresh, they're meant to be eaten, and they probably aren't going to make it to tomorrow.

I attempted to order in my very questionable Spanish. The young man behind the counter responded in perfect English, which I appreciated while also slightly defeating the purpose of my Spanish practice. He smiled, asked how many bolillos I wanted, and I happily placed my order.

Then I turned around and saw them. Conchas. Mexican sweet bread. Well, obviously I needed one of those too.

I left that bakery like I had just won the lottery. I was practically floating all the way home and spent the rest of the afternoon looking forward to dinner.

This dinner was AMAZING. The combination of the adobo seasoning, Sazón and Mojo was exactly what I was hoping for. The flavors were bold and familiar in a way that immediately transported me back to Guadalajara.

This is exactly the kind of Mexican cooking I’ve been searching for—the everyday, home-style food that feels completely different from what many of us think of when we hear "Mexican food" here in the U.S.

Don't get me wrong. I absolutely love Americanized Mexican food. I will happily eat tacos, burritos, enchiladas and all the rest of it. But discovering these everyday Mexican dishes has reminded me just how much more there is to Mexican cooking.

And finding a recipe that gave me even a little taste of my Guadalajara days? Yeah. That made my day.

Bistec Encebollado

Recipe from Latina Mom Meals

Serves 4

• ¼ cup of vegetable oil
• 8 - thin sliced tip steaks
• 1-2 tablespoons of adobo
• 2 tablespoons of Goya Sazon Complete
• 3 tablespoons of Sofrito
• ¼ cup of Goya mojo
• 2 yellow onions thinly sliced

In a large bowl, mix together everything except for the oil.

In a large pan, heat oil over medium high heat. Add in two steaks and a quarter of the sliced onions. Cook steak 3-4 minutes per side. Adding in a tablespoon of extra mojo if dry. Stir onions as needed to caramelize them. Remove onions and steak from pan once steak arrives to desired level of done.

Repeat process with the remaining steak and onions.

Serve immediately.

Cowboy Stew

Photo from Averie Cooks

When I hear the words “Cowboy Stew,” my brain immediately creates a very specific scene: a bunch of rugged, dusty cowboys sitting around a campfire, wearing well-worn hats, drinking from metal cups and digging into something with a spoon. What exactly is in that bowl? Apparently, my imagination never gets that far. For some reason, I always picture biscuits and gravy.

Now that I’ve actually made Cowboy Stew, though, I can absolutely picture a modern-day cowboy sitting around the fire enjoying a bowl of this. And by modern-day cowboy, I mean one who has fully embraced the invention of canned food.

This stew reminds me quite a bit of Hunter’s Stew, another hearty meal built around canned ingredients. Hunter’s Stew earned its name because everything comes from cans, making it an easy meal for hunters to throw together without a lot of fuss.

The Pantry Goat was over for dinner tonight, and this meal is completely her kind of food. And yes, there are definitely leftovers. I thought the stew was hearty, flavorful and exactly the kind of stick-to-your-ribs dinner I was hoping for.

I also added a can of green beans. Why? Honestly, I have no idea. I somehow missed that they weren’t actually on the ingredient list until I was already committed. But it turned out to be a very good accidental decision, and I wouldn’t leave them out next time.

The recipe says it serves eight, but I think you could easily stretch that to 10 if you’re serving it with a salad. I served mine with a simple side salad and garlic bread, and it made for one seriously satisfying dinner.

Cowboy Stew

Recipe from Averie Cooks

Serves 8

• 1 pound lean ground beef
• 6 slices bacon, stacked and chopped into bite-sized pieces
• 12 ounce package Polish sausage or kielbasa, sliced into bite-sized pieces
• 1 small yellow onion, diced small
• 3 to 5 cloves garlic, finely minced
• ¾ pound Yukon gold or red potatoes, diced into 1-inch pieces
• two 15-ounce cans pinto beans, drained and rinsed
• one 15-ounce can of corn, do not drain
• two 10.5-ounce cans Rotel
• 2 cups reduced sodium beef broth, or as needed
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• Cayenne pepper, optional and to taste
• Fresh cilantro, for garnishing

To a large Dutch oven, add the ground beef and cook over medium-high heat. Stir and crumble the beef as it cooks to ensure even cooking and browning. After it's done, remove it with a slotted spoon, set it aside, and drain the grease.

Add the bacon to the Dutch oven, and cook until crisp. Stir and flip as it cooks to ensure even cooking and crisping. After it's done, remove it with a slotted spoon, set it on top of the beef; and do not drain the grease this time.

Add the sausage, onions, and cook them in the bacon grease until the sausage has browned and the onions are translucent, about 5 minutes. Stir and flip frequently.

Add the garlic and cook for 1 minute, or until fragrant; stir constantly.

Add all remaining ingredients (except the cilantro), and simmer uncovered for about 20 to 25 minutes, or until the potatoes are fork-tender and done. If the stew is still too brothy, simmer it for additional time so some liquid evaporates. If it's too thick, add additional beef broth, as desired.

Taste the soup and make any necessary flavor and seasoning adjustments. Seasoning Tips - If the soup tastes at all flat, dull, or boring, it likely needs salt, so add some, to taste. I also add about double the above listed quantities of chili powder, smoked paprika, and cumin, and if you like bolder flavors, follow my lead. Cayenne is optional and doesn't make the soup overtly spicy but rather adds depth of flavor. With any spices, always add them to your personal taste preferences.

Garnish with fresh cilantro to really brighten up the flavor profile (or try a squirt of fresh lime juice), and serve immediately. Stew will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.

Beef Stew with Dumplings

Dumplings only make an appearance on one stew in my world: Hunter’s Stew. It’s a recipe my Dad created, and like so many of his recipes, it’s tied to some pretty strong childhood memories. And honestly, the dumplings were always my favorite part.

So when I came across this recipe, my first thought was, Why have I never thought to put dumplings on any other stew? It seemed like such an obvious idea. Dumplings + stew = clearly a winning combination.

In theory, this recipe had everything going for it. In practice… well, let’s just say my execution didn’t quite live up to the promise. The stew itself was delicious. The dumplings, however, were another story. And that’s without even getting into the cheese version—I stuck with the basic dumplings.

I have absolutely no idea what I did wrong, but those dumplings refused to puff up. Instead, they just sat on top of the stew looking like little blobs of dough. They weren’t actually hard or inedible; they simply never became the fluffy, pillowy dumplings I was expecting.

And now I’m wondering if maybe Dad had something to do with it. Perhaps somewhere, Dad was looking down and saying, “Excuse me? My dumplings go on Hunter’s Stew. That’s it.”

Maybe I’ve learned my lesson. Some things just shouldn’t be messed with. Apparently, dumplings may be exclusively reserved for Hunter’s Stew.

Beef Stew with Dumplings

Recipe from Averie Cooks

Serves 8

BEEF STEW

• 2 tablespoons olive oil
• 2 pounds Chuck roast , cubed into bite-sized pieces (OR beef stew meat)
• 1 white or yellow onion, diced small
• 3 to 5 cloves garlic, peeled and finely minced
• 3 large carrots, peeled and diced into 1/2-inch slices
• 3 medium to large Yukon gold potatoes, OR 1 pound baby Yukon gold OR baby red potatoes, peeled if desired and diced into 1-inch chunks
• ¼ cup tomato paste
• 4 cups reduced sodium beef broth, plus more if desired
• ½ cup dry red wine
• 3 tablespoons lite or reduced sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 2 bay leaves
• 1 sprig fresh thyme, or 1/2 teaspoon dried

BISQUICK DUMPLINGS

• 1 ½ cups Bisquick mix, or similar product (OR canned biscuit dough OR your favorite scratch dumplings/biscuit recipe)
• ¾ cup shredded cheddar cheese
• ½ cup whole or 2% milk

To a large stockpot or Dutch oven, add the olive oil, beef, and cook over medium-high heat to sear and brown the beef. Stir and flip intermittently as the beef cooks to ensure even cooking. Cook for about 5 minutes. Beef does not need to be fully cooked through, just browned on the outside.

Add the onions, garlic, and cook for 2 minutes; stir nearly constantly.

Add the carrots, potatoes, tomato paste, beef broth, and stir or whisk to encourage the tomato paste to dissolve.

After it has dissolved, add all the remaining ingredients (in the stew portion of the recipe), and simmer over medium-low heat, uncovered, for about 1 hour. Stir only very occasionally.

If the stew is low on broth, add some now. Tips – After the dumplings are added and while they cook, they will thicken the stew, so add more broth now if you think it needs it. I also recommend reduced sodium beef broth so that as it evaporates and concentrates while it cooks, and naturally become saltier, that your finished stew isn’t too salty. You can always add more salt, but can’t take it out. Now is a good time to taste and check for seasoning balance and add more salt or pepper, if desired.

Dumplings – To a medium bowl, add the Bisquick mix, cheese, milk (OR bake Grands Biscuits or similar according to package directions to save time OR make scratch dumpling dough).

Drop the dumpling dough mixture by rounded tablespoons evenly over the top surface of the stew.

Cover and simmer over low heat for 45 minutes, or until dumplings are fully set. Use a toothpick or break one open to test for doneness. If you baked Grands biscuits separately, halve them and place on the top of each individual bowl of stew before serving. Remove bay leaves and thyme sprig before serving.

Stovetop Carne Asada

I got the grill fired up again tonight, because apparently I have a personal rule that steak-like things do not belong on the stovetop. This recipe calls for cooking it inside, but y’all know that wasn’t happening.  If I’m making steak, it’s going on the grill.

The real reason I picked this recipe was the marinade. I used to watch Simply Mama Cooks on YouTube, where she made all kinds of authentic Mexican dishes. For some reason, she eventually stopped making cooking videos, but I remembered seeing this recipe a while back and knew I wanted to give it a try. Carne Asada is one of my favorites, so it didn’t take much convincing.

I went with flank steak and let it hang out in the marinade for about 3 hours. There’s a whole lot of citrus going on here, so I didn’t want to push the marinating time too far. And I’m glad I didn’t—the steak had plenty of flavor.

This is a really good marinade and one I’d happily make again. Assuming, of course, I remember where I put the recipe.

Stovetop Carne Asada

Recipe from Simply Mama Cooks

Serves 4

• 1/2 c low sodium soy sauce
• 1/4 c fresh juice of orange
• 1/4 c fresh juice of lime
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 1/2 tsp sugar
• 1/2 tsp black pepper
• 1 small onion, cut into rings
• 4 cloves garlic, chopped
• 2 1/2 lb beef skirt steak or flank steak

In a bowl, combine soy sauce, orange, lime, all dried spices and sugar. Mix well to combine. 

In a large plastic bag, combine steak, onion rings and garlic with the marinade. 

Marinate in the fridge 2-3 hours. Remove the marinated meat and set on the counter 15 to 20 minutes before cooking to remove the chill. 

Preheat your pan on medium high heat until the pan is hot. Sear meat on each side for 2-3 minutes. cook time will vary depending on the desired doneness your prefer. 

Once meat is cooked, remove from the skillet and set aside (cover in foil). Rest for 10 minutes, slice and serve.

Steak Kabobs

We had one of those beautiful Seattle days that practically begs you to get outside and fire up the grill. And if the grill is going, kebabs are always a good idea!

I happened to find some petite sirloin steaks on sale at the grocery store, so they were perfect for this recipe. The marinade is pretty straightforward—nothing fancy or complicated, just a handful of ingredients that work really well together.

I let the beef marinate for my usual five hours, and that turned out to be plenty of time. One ingredient that stood out to me was the red wine vinegar. I don’t come across it in beef marinades all that often, but it adds a really nice tang and gives the marinade a little something different.

Steak Kabobs

Recipe from Two Peas and Their Pod

Serves 4

• ¼ cup olive oil
• 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ½ teaspoon dried oregano
• Salt and black pepper, to taste
• Veggies: onion, mushrooms, zucchini, etc. You choose.

In a medium bowl, whisk together the oil, soy sauce, red wine vinegar, Worcestershire sauce, lemon juice, garlic, brown sugar, paprika, onion powder, oregano, salt, and pepper.

Place the steak in the bowl with the marinade or place both in a large Ziploc bag, making sure the meat is covered in the marinade. Chill in the refrigerator for at least one hour so the meat can tenderize, can marinate for up to 8 hours.

Carefully thread the marinated meat along with the veggies, alternating them on the skewer. Keep a little space between the pieces so they will cook evenly on the grill. Brush the meat and veggies with some of the remaining marinade. Discard the remaining marinade.

Grill the kabobs on high heat, for 8 to 10 minutes (depending on how you like your meat), turning the kabobs every couple of minutes.

Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.

Ground Beef Burritos

I know everyone loves to call it “Taco Tuesday,” but around here, tacos don’t need a designated day. I could happily eat Mexican food seven days a week and never complain. Burritos, on the other hand, don’t make it onto my table ever. But really, when you think about it, a burrito is basically a taco that decided to wrap itself around some rice and beans.

Since I’m such a taco fan, I figured this would be a fun way to shake things up a little. And you know what? These were really good.

The biggest challenge with this recipe is getting all the different components finished at roughly the same time. The burrito gets a quick turn in a skillet at the end, but that little bit of time may not be enough to heat everything all the way through. So this is one of those recipes where a little planning goes a long way.

I started with the rice and let it cook for about 10 minutes before moving on to the meat and beans. The beans couldn't be easier—just get them into a pan and let them warm up. I used refried beans because that’s what I had on hand.

The meat takes the longest, needing around 15 minutes, give or take, to brown and cook through. If you time it right, the rice should be finishing up about the same time, while your beans have been ready and waiting for you.

Another tip: get your burrito assembly line set up before you start putting everything together. Have your tortilla ready to go. I gave mine about 10 seconds in the microwave, which made it much easier to fold without fighting with it. Have your cheese shredded, your onions chopped if you’re using them, and all your other toppings within reach. (I didn’t put onions in the meat, so mine went on during assembly.)

I had never tried putting a burrito in a skillet to “fry” it before, so I wasn’t entirely sure what I was getting myself into. If your skillet is still hot from cooking the meat, though, it really only takes about a minute per side. I used a spatula to press the burrito down as much as possible, hoping to get plenty of that golden-brown, crispy exterior.

And the verdict? Delicious—but I’m not convinced the final skillet step was necessary. Honestly, I don't think it added much to the finished burrito. Of course, I loaded mine up with Mexican crema and salsa afterward, so maybe those toppings covered up whatever difference the crispy exterior was supposed to make.

So, my final review: These were good, but I don’t think I need to make them again. When it comes right down to it, I’m a taco girl. I’ll be sticking with tacos.

Ground Beef Burritos

Recipe from Feel Good Foodie

Serves 4

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup water
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 2 teaspoon Mexican oregano
• 1 teaspoon garlic powder
• 1 teaspoon cumin

For assembly

• Cooking spray
• 6 large flour tortillas
• 1 ½ cups shredded Mexican cheese blend
• 1 ½ cups cooked rice
• 1 (15-ounce) can black beans rinsed and drained

Juicy Middle Eastern Sheet Pan Kebabs

I vividly remember the first shish kebab I ever had. It was at my uncle's house and consisted of beef, onions, bell peppers and mushrooms threaded onto a skewer. And just like that, kebab was defined for me. For basically my entire adult life, that's what a kebab was.

Then social media and recipe influencers came along and completely expanded my kebab education. Because apparently, there are MANY ways to kebab. Like this one! Suddenly I'm wondering if everything I thought I knew about kebabs was a lie.

Turns out, nope. Kebab is a pretty broad category, and they look different depending on where you are. Which, when you think about it, makes perfect sense. Five years ago, I would have never considered using ground beef to make a kebab. Now I'm wondering what other kebab revelations I've been missing. Google informed me there are literally hundreds of ethnic varieties of kebabs. Challenge accepted! 

I've been educated, and I'm grateful. Finally, something good came from social media.

First of all, my house smelled absolutely incredible while this was cooking. INCREDIBLE. You know a recipe is off to a good start when the aroma alone has everyone wondering when dinner will be ready.

I did manage to forget to score the beef before putting it in the oven. Oops. Thankfully, it didn't seem to matter much. When it was time to eat, I simply pulled pieces off the cooked mixture and carried on.

I did make one mistake, though, and this one was entirely my own fault. I overworked the meat while mixing everything together. I really don't like the texture ground meat gets when it's mixed too much, so I'm usually pretty careful about that. The problem was that I couldn't get the tomato paste incorporated evenly, and apparently my solution was to keep mixing. Rookie move.

But even with my overmixing incident, this was fantastic. I've also never cooked with sumac before, and now I'm wondering where it's been all my life. I love discovering a new seasoning to add to my arsenal.

Everything about this recipe just works. I didn't have lavash, I used a tortilla instead, and it did the job just fine. I'm sure lavash would have been even better, but when you're standing in your kitchen with a tortilla in hand, you improvise.

Kebab education: lesson learned. And apparently, I have a lot more to learn and cook.

Juicy Middle Eastern Sheet Pan Kebabs

Recipe from Kale Junkie

Serves 8+ (You know I cut this down to 1/4 of the recipe)

• 2 Pounds Ground Beef, I like 85/15 for juicer kebabs, but leaner works too!⁣
• ½ White Onion
• 1 Red Bell Pepper (I did not include these - blech)
• 4 Cloves Garlic
• ¼ Cup Parsley, chopped⁣
• 2 Tablespoons Tomato Paste
• 2 Teaspoons Cumin
• 2 Teaspoons Paprika⁣
• 2 Teaspoons Aleppo Pepper, optional but recommend⁣
• 1 Teaspoon Ground Black Pepper
• 1 ½ Teaspoons Kosher Salt

For the Salad:

• 2 Persian Cucumbers, chopped⁣
• ½ Red Onion, sliced⁣
• 2 Roma Tomatoes , chopped⁣
• 2 Tablespoons Sumac⁣
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Avocado Oil
• 1 Teaspoon Kosher Salt

For the Yogurt Sauce:

• 1 Cup Greek Yogurt
• 1 Persian Cucumber, grated, liquid pressed out⁣
• ½ Lemon
• ½ Teaspoon Kosher Salt

For Serving:

• Lavash⁣ (I used a tortilla because I forgot to buy Lavash)

To make these Sheet Pan Middle Eastern Beef Kebabs, start by preheating your oven to 375 F. 

Next, prepare the ground beef mixture. Add the white onion, red bell pepper, and garlic to a small food processor and blend until the mixture is liquidy. Transfer it to a bowl and use a paper towel to press out as much moisture as possible.

Add the ground beef to a large bowl, along with the onion, bell pepper, and garlic mixture, the chopped parsley, tomato paste, cumin, paprika, Aleppo pepper, black pepper, and kosher salt. Mix everything together very well until fully incorporated—I like to use my hands for this! Then, transfer the ground beef mixture to a greased quarter sheet pan and spread it into an even, flat layer.

Use a knife to score the beef horizontally and vertically, just like you would see at a restaurant — this will make it easy to cut into individual kebab pieces once they’re done. Transfer the sheet pan to the oven and bake at 375 F for 20 minutes. Then, switch the oven to broil and broil for an additional 4-5 minutes, until the tops are perfectly golden. 

Remove from the oven and cut the Sheet Pan Middle Eastern Beef Kebabs along the horizontal lines you previously scored.

While the kebabs are in the oven, prepare the sumac salad.
Chop the Persian cucumbers, red onion, and roma tomatoes and add them to a bowl. Toss with sumac, red wine vinegar, avocado oil, and kosher salt until well combined. Set aside.

Next, make the Greek yogurt sauce. Grate Persian cucumber and press out the liquid using a clean towel or paper towel. Add it to a bowl with Greek yogurt, a squeeze of fresh lemon juice from half a lemon, and kosher salt. Mix to fully combine and set it aside.

Finally, assemble your wraps! Lay out a piece of warm lavash and spread a generous layer of the Greek yogurt sauce down the center. Add 2-3 of the Sheet Pan Middle Eastern Beef Kebabs on top, followed by a scoop of the sumac salad. Fold it up, and enjoy!

Ribeye Steak Marinade

I was in the mood for steak this week, so naturally I started looking for a new marinade to try. I’d saved this recipe a few months ago, mostly because one ingredient had me scratching my head: butter. In a marinade. Instead of oil. Butter?! How exactly is that supposed to work?

After reading through the directions and realizing this involved an immersion blender and a little emulsifying magic, I figured, why not? I gave it a shot. And honestly? I’m still not convinced the butter did anything particularly spectacular for the steak. It certainly didn’t produce some kind of life-changing steak moment.

And before anyone asks, no, I did not use ribeye. Have you seen the price of ribeye lately? CACHING!  I used flank steak that I found on sale, because that is the only time flank steak makes it into my cart. If it isn’t on sale, I’m walking right past it.

As for the marinade, it was good. Just good. Nothing that made me stop mid-bite and declare, “OH MY GOD, THIS IS AMAZING!” It was a solid, dependable marinade and I’m glad I tried it, but I don’t think I’ll be dreaming about it anytime soon.

The recipe never actually tells you how to cook the steak, which I found a little odd. Not a problem, though—I fired up the grill because, well, steak belongs on the grill as far as I’m concerned.

I let the flank steak hang out in the marinade for about four hours, then tossed it on the grill and cooked it to perfection. In the end, it was a tasty steak, a successful dinner, and another recipe checked off the list. Sometimes that's enough.

Ribeye Steak Marinade

Recipe from Amanda's Cookin'

Serves 2

• ½ cup soy sauce
• 1 Tablespoon lemon juice
• ¼ cup Worcestershire sauce
• 2 Tablespoons butter
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 2 teaspoons onion powder
• 2 teaspoons brown sugar
• 1 Tablespoon minced garlic
• 1 Tablespoon Franks red hot sauce
• ½ teaspoon black pepper

Add all marinade ingredients to an immersion blender and blend to combine well.

Add marinade to a large glass dish or a plastic gallon zipper bag. Add 2 ribeye steaks and marinate in the refrigerator for a minimum of 2 hours, or up to 12 hours.

Remove meat from marinade and pat dry with paper towels. Allow to sit at room temperature, covered loosely with foil or plastic wrap, for about 20-30 minutes before cooking.

Steak Foil Packets (Hobo Dinner)

Photo by The Food
Charlatan

Hobo packets immediately took me back to Girl Scout camp. I’m pretty sure just about every Girl Scout made these at some point—hamburger patties, potatoes, maybe a little corn, all wrapped up in foil and cooked over the fire. There was something about making your entire dinner yourself that felt pretty darn special. It was simple, but at the time it felt like we were quite the little survivalists.

Fast forward a few decades and I make my own dinner all the time. Somehow, though, the magic has worn off. So when I came across this recipe, the combination of easy and nostalgic was enough to get me in the kitchen.

The recipe calls for cooked rice but doesn't specify whether that means freshly cooked or leftover. I went with leftover rice because I almost always have some stashed in my freezer. I figured the steam and juices inside the packet would do the job of bringing the rice back to life—and they did.

For the protein, I used a NY strip because that’s what I had on hand. I added asparagus for a vegetable and layered everything together with the steak and rice.

The recipe called for cooking the packet for 60 minutes, so that’s what I did.

And, well...that was a mistake.

Over cooked asparagus (the worst) and over cooked NY strip (a sin). 

Steak Foil Packets (Hobo Dinner)

Recipe from The Food Charlatan

Serves 4

• 4 cups cooked rice
• 1 (1-oz) packet onion soup mix
• 1 pound steak, cube steak or top round steak
• 1/2 cup evaporated milk, divided
• carrots, zucchini, asparagus, bell peppers, green beans, etc. , (optional)*
• heavy duty foil

Preheat the oven to 350 degrees F. (Or see notes for camp fire or grill instructions.)

Tear off 4 large sheets of heavy duty foil, about 10-12 inches across. Regular foil will work too, just be careful not to tear it. You can double wrap if you're worried about it.

Add 1 cup of cooked rice to the center of each sheet of foil.

Top rice with about 1-2 teaspoons of onion soup mix.

Use a sharp knife to slice the steak into 12 thin strips, about 1 inch across.

Place 3 strips of steak on top of each mound of rice.

Pour 2 tablespoons of evaporated milk over the top of each mound of steak and rice.

Sprinkle the remaining onion soup mix evenly over the rest of the steak in each packet.

For each sheet of foil, bring the short ends of the foil together over the rice and steak. Press together and fold down securely over the food. For each end, fold the corners in, and then continue folding until you have a nice secure packet. See photos!

Place the 4 packets on a large baking sheet .

Bake at 350 for 1 hour.

Remove from the oven and carefully open each packet, being very careful not to burn yourself with the steam.

Serve hot!

Pan Con Bistec | Cuban Steak Sandwich

Photo from Latina
Mom Meals

Cuban food has always been a little bit of a mystery to me, but it's one I've been happy to explore whenever the opportunity comes along. My Aunt Julie is Cuban, and while I only had the chance to share a handful of meals with her and my uncle that really highlighted Cuban cooking, those meals stuck with me. I remember plenty of rice and beans, and one unforgettable chicken dish that was so tender it practically fell off the bone.

Beyond those memories, I haven't had much experience with Cuban cuisine, but every Cuban-inspired dish I've tried has been full of flavor and something I've genuinely enjoyed. So when I came across this recipe, it immediately went on my must-make list.

The first challenge was finding sour orange, or naranja agria, which is a key ingredient in traditional Cuban mojo. After checking everywhere I could think of without any luck, I ended up making my own mojo marinade using a recipe I found online. I've included that below as well.

I marinated the beef for about two hours, and if I make this again, I'll shorten that time. Surprisingly, the citrus became the dominant flavor. It wasn't unpleasant by any means, but it was much stronger than I expected. I think this dish is at its best when the citrus adds brightness in the background rather than taking center stage.

Even with that one adjustment, I enjoyed trying another Cuban-inspired recipe. It reminded me why I've always been drawn to the flavors of Cuban cooking—simple ingredients, bold flavors, and dishes that feel both comforting and memorable.

Pan Con Bistec | Cuban Steak Sandwich

Recipe from Latina Mom Meals

Serves 4

• 2.2 pounds of cube steak
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 1 teaspoon of garlic
• ½ teaspoon of cumin
• ½ teaspoon of ground oregano
• 1 packet of Sazon seasoning optional
• 1 large onion sliced
• 1- 1 ½ cups of naranja agria or mojo marinade
• 2 tablespoons of olive oil
• 1 loaf of Cuban bread or French bread
• mayonnaise as desired

Classic Cuban Mojo Recipe

• ¾ cup bitter orange juice (or ½ cup fresh lime juice + ¼ cup sweet orange juice)
• ½ cup extra-virgin olive oil
• 8–10 cloves fresh garlic, minced or crushed
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh mint or cilantro leaves, finely chopped (optional)

In a large bowl, season steak with salt, pepper, garlic, cumin, oregano, and Sazon. Massage the steak with the seasonings. Add in onions and naranja agria. [Or if you can't find naranja agria make the mojo marinade by whisking everything togher.] Let it marinate for 15 minutes.

Heat oil in a large pan over medium high heat. Add in steak and onions. Cook steak for 4-6 minutes per side, or until desired level of done. May be done in batches. 

Leave the onions until as softened as desired. 

To assemble the sandwiches, cut steak one steak into 3-4 slices and place it on a cut 4 inch Cuban bread that has been smeared with mayonnaise. Top with onions and close the sandwich. Serve.

Crockpot Swiss Steaks

I have a vague memory of my Grandma making Swiss steak when I was a kid. I remember her telling me how fancy it was because it was “Swiss.” Now, having actually lived in Switzerland, I don’t recall ever seeing Swiss steak on a menu. So naturally, I had to know where it came from. Off to Google I went…

Photo from Spend
with Pennies

Turns out, Swiss steak is American and the “Swiss” part refers to the way the meat is tenderized. Basically, it’s the technique used to turn a tougher cut of beef into something resembling cube steak. So, not nearly as fancy as Grandma made it sound. 

Apparently, I’ve made Swiss steak a handful of times over the years, and my reviews of those recipes are all over the place. Some I’ve liked, some I haven’t. I’m going to go out on a limb here and say the recipe matters.

Unfortunately, this particular recipe didn’t do it for me.

It felt like it was missing some depth. Now, I do realize the blog I found this on is Spend with Pennies, which is all about doing more with less, so perhaps I should have expected this to be a pretty basic recipe. And it was. Basic isn’t necessarily a bad thing, but in this case, I just felt like it needed…more. More flavor, more depth, something to make me want to go back for another bite.

What I did really like were the carrots. I absolutely love carrots that have been slowly stewed in a beefy broth for a couple of hours. Those were tender, flavorful, and probably my favorite part of the whole dish.

So, the verdict? I think I like Swiss steak. I just need to find the right recipe.

Crockpot Swiss Steaks

Recipe from Spend With Pennies

Serves 4

• 1 ½ pounds round steak or cube steaks or minute steaks
• 2 carrots sliced into 1-inch pieces
• 1 rib celery sliced into 1-inch pieces
• ½ yellow onion sliced ½-inch
• 2 cloves garlic sliced
• ¼ cup all-purpose flour
• 1 tablespoon olive oil
• ½ cup white wine
• 1 cup beef broth
• 1 (14.5 ounce each) can diced tomatoes with juices
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• ½ teaspoon dried thyme leaves
• salt and black pepper to taste
• cornstarch optional, for thickening

Add sliced carrots, celery, onion, & garlic to the bottom of a slow cooker.

Pound steaks with a meat tenderizer to ¼ inch thickness and season with salt and pepper (cube steaks do not need to be pounded). Put flour in a shallow dish or plate and dredge each steak in the flour mixture.

Heat oil in a skillet over medium-high heat and brown steaks on both sides, about 2 minutes per side adding more oil if needed.

In the same pan, add wine and scrape up any brown bits. Add to the slow cooker with remaining ingredients except for the cornstarch.

Cover and cook for 6-8 hours on low or 4-5 hours on high or until steaks are fork tender.

Serve over mashed potatoes or noodles.