For Easter, (I told you I was way behind on posting…) my mom made roast beef. She sent home half of it with us, and we decided to make roast beef sandwiches with it. It was amazing and a fun way to add some variety to our lives as we never make sandwiches for dinner. Also, my mom bought me a mandolin at the Korean market and I was probably more excited than I should have been to use it for the first time.
My new, just washed mandolin!
Roast Beef Sandwiches
- 1/3lb sliced roast beef
- 1/2 yellow onion sliced
- 1/2 cup mushrooms sliced
- 1 loaf ciabatta bread
- 8 slices provolone cheese
- 2 tbsp butter
Heat oven to 400 degrees. Slice the mushrooms and onions.
Look at the nice, even slices! Isn’t the mandolin awesome?
Heat butter in a skillet, add the mushrooms and onion until sauteed. Cut open the ciabatta bread and lay the roast beef across the bottom half of the bread.
Toast for about 8 minutes or until the meat is heated. Add the provolone cheese to the top half of the bread and put it back into the oven until the cheese is melted, about 4 minutes. Take out of the oven, put the sauteed mushrooms and onions on top of the meat.
Put the halves together, cut, serve and enjoy! I think a dijonaise would’ve been great on this, but Dan is picky about his mustard….
A couple years ago I gave my old roommate a year-long subscription to Martha Stewart Living as a Christmas gift. I always loved going through them when she got them, but when we moved out I had no monthly subscription to look forward to. I decided to get a subscription for myself, especially when I saw they came with a monthly Everyday Food. I’ve been keen to try out some recipes, and thought I would give this one a go. I must admit, it was ok, I thought it was a bit bland. I’m definitely down to try it again though and tweak some things such as adding pepper and more spice.
Thai Ginger Stirfy *recipe from Martha Stewart Everyday Food
Prep time: 15 minutes
Cook time: 10 minutes
- 1 teaspoon vegetable oil
- 1/2 pound flank steak, cut against the grain into thin strips
- 1lb green beans
- 4 tablespoons minced, peeled fresh ginger
- 4 garlic cloves, minced
- 2 tablespoons fish sauce
- 1 cup fresh basil leaves, torn
Grass fed beef
Heat oil over medium-high in a large skillet, add steak and cook until brown. Transfer steak to a plate, then add green beans, ginger and garlic, to the skillet and cook until green beans are crisp-tender. Add beef and any juices back to the pan along with fish sauce and basil. Cook for one minute longer, then serve over rice or salad or whatever you would like!
Check out all that ginger…
Filed under Beef, Cooking, Paleo
Hello! I hope you all had a great holiday weekend. This one was a bit sad for me as it was the first one without my parents. Dan did a good job of cheering me up and letting me watch whatever ridiculous Christmas movie was on TV, even if we had watched it a few days before. I was going to attempt to make my first prime rib and Dan was going to make scalloped potatoes.
Word of advice, but I’m sure all of you are well aware of this – do not go grocery shopping on Christmas Eve or day. Instead of prime rib, I ended up with beef loin. I also ended up with horseradish root in place of regular horseradish sauce. Both were very good substitutes. Dinner turned out well and we even had a friend join us!
While I was sad to not be with my parents during my favorite holiday, it was nice to just stay around Seattle and relax for the weekend. I hope you all were able to relax and enjoy the holidays, family and good food!
Beef Loin Prime Rib *Recipe from here
- 4lb Beef Loin
- 4 Cloves Garlic, Minced
- 1 Tbsp Olive Oil
- 1 Tsp Salt
- 1 Tsp Pepper
- 1 Tsp Thyme
Christmas dinner in my new birthday present
Preheat oven to 500 degrees. In a roasting pan, place beef loin, fat side up. In a small bowl, mix together garlic, olive oil, salt, pepper and thyme. Spread the mixture on the top and the sides. Let it sit out for about 20 minutes. Stick in the oven and let it cook at 500 degrees for 20 minutes. After 20 minutes, turn the oven down to 345, and cook the beef loin for about 55 minutes to get temperature to 145.
Perfectly done roast!