Tag Archives: beef

Grilled Beef Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

It’s officially summer. (Hooray!) And that means everyone is grilling. The smells of charcoal, smoky iron grates, fire and charred beef waft through the neighborhood as though beckoning us to join in. Summer brings the rituals of marinating, searing, flipping and checking for perfect grill marks. Every kitchen and backyard has become a serious place for the pit master to showcase the barbecue he or she has been perfecting all year.

Grilled Beef Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

Things are no different at the Hamilton Beach headquarters, where the technique for perfectly grilled hash marks are discussed regularly in the Test Kitchen and favorite recipes are passed around like office memos. This recipe for Smoky Grilled Short Ribs is an office favorite. We went crazy for the tender meat and flavorful crust.

Grilled Beef Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach

These short ribs are so great because they are simple to prepare and quick to grill. The ribs can be dressed up with classic sides like mashed potatoes and vegetables, or dressed down with corn on the cob and side salad. Whatever your presentation, we’re sure the slightly sweet and smoky short ribs will be a crowd pleaser, and the smell of these cooking on the grill will have your neighbors begging for the recipe.

Grilled Beef Short Ribs from Everyday Good Thinking, the official blog of @hamiltonbeach


Smoky Grilled Beef Short Ribs
SERVES: 6

Ingredients
¼ cup packed brown sugar
1 Tablespoon olive oil
1 Tablespoon orange juice
1 Tablespoon smoked paprika
½ teaspoon thyme
½ teaspoon salt
½ teaspoon black pepper
1 clove garlic, minced
6 boneless or bone-in beef short ribs (about 4 pounds)
Instructions
Stir brown sugar, oil, orange juice, paprika, thyme, salt, pepper and garlic in a small bowl. Place short ribs in glass baking dish. Rub mixture over short ribs, cover with plastic wrap and refrigerate several hours or overnight.
Preheat grill to medium-high heat or GRILL ZONE (orange).
Grill short ribs to desired doneness, about 4 to 6 minutes on each side.
Notes
Grilling time may vary depending on the thickness of the beef short ribs.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

84244R-1

With top-of-the-line features such as porcelain-coated, cast iron cooking grates and oversized temperature gauges, Hamilton Beach grills are built to perform. Choose the outdoor grill that fits your cooking needs best, and enjoy the compliments you get from family and friends every time you fire up the grill.

 

#grillit @hamiltonbeach



Easy Slow Cooker Asian Beef Sandwich @hamiltonbeach

I love recipes that can be used in many different ways, and this simple Asian-style beef is no exception. Just add all the ingredients to the slow cooker, no marinating or pre-browning required. It cooks for a few hours while I’m off doing fun summer things, like going to the pool or taking a walk in the park with my dog. When I get home, I’m usually pretty hungry and want to fix up something tasty but quick. It’s easy to toss some juicy beef onto a roll with fresh veggies like radishes, carrots and herbs for a unique summer lunch. Leftovers can be served over rice and broccoli for a quick and healthy one-dish dinner. I might even put the beef in an Asian-inspired taco or lettuce wraps – there are a ton of ways to use this recipe, so it’s okay to be creative.

Easy Slow Cooker Asian Beef Sandwich @hamiltonbeach

 


Asian Beef Roast
SERVES: 6

Ingredients
3 1/4 to 3 1/2 pound sirloin tip roast, trimmed
6 Tablespoons reduced sodium soy sauce
1/4 cup packed dark brown sugar
2 Tablespoons white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
Instructions
Place roast in slow cooker crock.
Stir together soy sauce, brown sugar, vinegar, garlic, and crushed red pepper flakes. Pour over roast.
Cover and cook on HIGH 2 to 2 1/2 hours or LOW 4 to 5 hours.
Remove roast from crock and thinly slice. Return beef to crock and toss with sauce mixture. Let stand 10 minutes.
Notes
Sliced cucumbers, carrots, radishes, cabbage and herbs can be added to create an Asian beef sandwich. The beef roast is also great served au jus over steamed broccoli and rice.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

Mother's Day Gift Guide from Everyday Good Thinking @hamiltonbeach

For “one-pot” simplicity, nothing beats slow cooking. But when it comes to bringing hot meals to parties and potlucks, spills can be a concern. With the travel-friendly Set & Forget® Slow Cooker, messes aren’t an issue.



Center Stage: Searing Grill Beef Mango Thai Noodle Salad with @thefitfork on Everyday Good Thinking, the official blog of @hamiltonbeach

 Jennifer Fisher of The Fit Fork is an award-winning recipe creator, food & fitness blogger, healthy cooking coach, spokesperson and competitive runner. Jennifer offers ways to quickly and confidently prepare healthy, well-balanced meals with delicious taste. She can be found on Facebook, Twitter, Pinterest and Instagram.

Center Stage: Searing Grill Beef Mango Thai Noodle Salad with @thefitfork on Everyday Good Thinking, the official blog of @hamiltonbeach

When it comes to preparing fast and flavorful meals that support my family’s active lifestyle, grilling is my go-to cooking method. Grilling allows me to create delicious dishes that bring out the natural goodness of lean proteins and fresh seasonal produce instead of covering it up with bad-for-you sauces and breading. My recipe for Seared Beef & Mango Thai Noodle Salad is a light and healthy entrée that makes the most of nature’s abundance – and my time!

Center Stage: Searing Grill Beef Mango Thai Noodle Salad with @thefitfork on Everyday Good Thinking, the official blog of @hamiltonbeach

I have always enjoyed grilling out in the backyard, but often the weather or busy weeknights make this option less than ideal. In these cases, my Searing Grill from Hamilton Beach comes to the rescue, getting the job done quickly and with very little clean up because the grates can be popped in the dishwasher. Whether I’m in my own kitchen or making dinner in our vacation home, the portable Searing Grill is a proven performer – which is more than I can say for a charcoal grill bombarded by ocean breezes.  

Center Stage: Searing Grill Beef Mango Thai Noodle Salad with @thefitfork on Everyday Good Thinking, the official blog of @hamiltonbeach

Lean beef is one of my favorite meats to grill and I have come to rely on the protein, iron, B vitamins and other essential nutrients to support my performance and recovery as a competitive runner and fitness enthusiast. These nutrients are also vital for the brain and muscle power of my three growing boys. I used top sirloin in my salad because it’s one of the leanest cuts around, with 6.5 grams of fat per 3 oz serving – earning it the Heart Check-Mark, an endorsement by the American Heart Association.

Center Stage: Searing Grill Beef Mango Thai Noodle Salad with @thefitfork on Everyday Good Thinking, the official blog of @hamiltonbeach

When grilling a steak it’s important to get a hot sear on the outside; this process locks in tenderness, enhances flavor and makes appetizing grate marks on the outside. This technique is super simple to achieve with the Searing Grill. Just remember to only flip the steak once halfway through cooking and allow the meat to rest for 5-10 minutes before slicing.

The juicy beef, sweet mango (grilled fruit is delicious) and cool crisp vegetables are easy to prepare, and it’s inviting enough to serve for an impromptu patio party this time of year. Another perk is the thread-thin rice noodles only need to soak in water for a few minutes, meaning the oven and stovetop won’t warm up the house – and that’s a cool thing in the heat of summer!

Center Stage: Searing Grill Beef Mango Thai Noodle Salad with @thefitfork on Everyday Good Thinking, the official blog of @hamiltonbeach


Seared Beef & Mango Thai Noodle Salad
SERVES: 4

Ingredients
1 ½ tablespoons fish sauce
1/3 cup reduced-sodium soy sauce
3 tablespoons olive oil
2/3 cup fresh lime juice
2 teaspoons hot red chili pepper sauce (like sriracha)
1 teaspoon red pepper flakes
1 pound top sirloin steak, 1” thick
4 ounces dried brown rice vermicelli noodles
1 mango, peeled and cut into ½” thick spears
1 bunch green onions, trimmed to 6”
½ English cucumber, thinly sliced
½ red onion, peeled and thinly sliced
½ red bell pepper, seeded and thinly sliced
¼ cup chopped fresh basil leaves, packed
¼ cup chopped fresh cilantro leaves, packed
Lime slices
Instructions
In medium bowl, whisk together fish sauce, soy sauce, olive oil, lime juice, red chili sauce and red pepper flakes.
Place sirloin steak in plastic zip-top bag and pour in approximately ½ cup of soy sauce mixture; reserve remainder for salad dressing. Marinate steak in the refrigerator for 30 minutes.
Soak brown rice noodles in a large bowl of hot water for approximately 5 minutes or until softened enough to eat. Drain and rinse with cool water.
Remove steak from bag and discard marinade. Set Searing Grill to “SEAR” setting and wait for green indicator light. Place steak on grill; lower lid.
Grill steak approximately 4 minutes per side, flipping once to create distinct sear marks. Remove steak from grill when desired doneness is reached; allow to rest on platter for 5 -10 minutes.
While steak is resting, grill mangos on “SEAR” setting for 2 minutes per side and green onions for 1 minute per side.
Toss together noodles, cucumber, onion, pepper, basil and cilantro with reserved dressing.
Slice the steak very thinly across the grain and place over noodle mixture on platter. Garnish with lime slices and serve.
Notes
The USDA recommends you “cook all raw beef steaks and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.”
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

 25360

The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable and dishwasher-safe, making cleanup a breeze.

 

#grillit @hamiltonbeach



Grilled Marinated Flank Steak - perfect for Memorial Day grilling! From Everydaygoodthinking.com, the official blog of @hamiltonbeach

Everyone loves a great meal off the grill on Memorial Day, and this year you’ll be able to deliver a steak dinner at a surprisingly affordable cost. Flank steak is an inexpensive and lean cut of beef that benefits from an overnight marinade to help make it tender. Grill it to medium-rare or medium. Once rested, slice it at an angle against the grain.

Grilled Marinated Flank Steak - perfect for Memorial Day grilling! From Everydaygoodthinking.com, the official blog of @hamiltonbeach

There are dozens of great ways to marinate flank steak, and one of our favorites is this sweet and savory version with soy sauce, honey and ginger. Onions make a great partner to the steak, and we love the way they caramelize on the grill. Serve the steak with corn on the cob and you’ve got a great family meal for the inaugural summer holiday.

Learn more about cuts of meat here.

Grilled Marinated Flank Steak - perfect for Memorial Day grilling! From Everydaygoodthinking.com, the official blog of @hamiltonbeach

 


Grilled Marinated Flank Steak
SERVES: 8

Ingredients
1/2 cup honey
1/2 cup vegetable oil
1/3 cup low sodium soy sauce
1 teaspoon ground ginger
1 teaspoon dried red pepper flakes
1 clove garlic, minced
1 (2 pound) flank steak
1 large sweet onion, cut into 1/2-inch pieces
Instructions
Stir honey, oil, soy sauce, ginger, red pepper flakes and garlic in a medium bowl. Place flank steak and sliced onion in a large plastic zipper bag.
Pour marinade into bag; seal. Refrigerate several hours or overnight, turning bag over once.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Drain meat and onions; discard marinade.
Grill meat and onions covered 7 to 8 minutes on each side. Meat will be medium rare (145°F) to medium (160°F) doneness. Let meat stand 5 minutes before slicing.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print



Slow Cooker Cheeseburger Soup from Everyday Good Thinking, the official blog of @HamiltonBeach http://everydaygoodthinking.com

 

I don’t think I’ve ever met someone who didn’t like a good cheeseburger, so why haven’t we made our all-American favorite into a soup? Here, we combine all the elements of a great burger into a slow cooker soup that will quickly find it’s way onto every potluck table. Beef, onions and mushrooms cook together, creating a heavy burger flavor, and the toppings of cheese, chives, arugula and tomato add the freshness you’d find atop the handheld variety. The garlic toasts are optional, but are highly recommended to give you that last component of your favorite burger: the bun.

 


Slow Cooker Cheeseburger Soup
SERVES: 8

Ingredients
1 1/4 pound lean ground beef
1/4 teaspoon salt
1 large red onion, chopped (about 2 cups)
2 garlic cloves, minced
3 Tablespoons Worcestershire sauce
1 package (8 oz.) sliced mushrooms
2 Tablespoons Dijon mustard
2 cans (10 3/4 oz. each) fat free condensed cream of mushroom soup
2 cans (14.5 oz. each) beef broth
1/4 cup flour
1 package (8 oz.) shredded sharp Cheddar cheese
1/2 cup chopped fresh chives
Garnishes: Arugula, freshly ground black pepper, cheddar cheese, grape tomatoes
Garlic Toast
Instructions
Cook first 4 ingredients in a large nonstick skillet over high heat, stirring occasionally, 8 minutes or until beef is browned. Stir in Worcestershire and cook 1 to 2 minutes.
Place mushrooms in an even layer in bottom of slow cooker crock. Top with cooked beef mixture and drizzle with mustard. Pour soups over mixture.
Cover and cook on HIGH 3 to 3 1/2 hours or LOW 6 to 7 hours. Whisk together flour and 1/2 cup water and whisk into soup. Cook uncovered 8 minutes, stirring occasionally. Turn off slow cooker or place on the WARM setting and add cheese, stirring until melted. Stir in chives. Top with garnishes. Serve with Garlic Toast.
Garlic Toast: Preheat Countertop Oven with Rotisserie to 400⁰F. on the convection setting. Line the small baking pan with foil. Stir together 2 tablespoons extra virgin olive oil and 1 pressed garlic clove. Brush 12 baguette slices with mixture and place on pan. Bake 10 to 12 minutes or until lightly browned on the edges.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print