Slow Cooker Short Rib Tacos

Notes: this makes excellent shredded meat that could be used for other recipes. If using boneless ribs, check the meat after about 6 hours, as they will likely cook faster. For freezing, either freeze broth/spice/short ribs together prior to cooking and then cook after defrosted, or freeze shredded meat with some of the juices. 

Serves 4. 

2-3 lbs. beef short ribs
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
8 ounces beef broth
Corn tortillas
Sour cream
Limes
Shredded green cabbage
Queso Fresco cheese
Avocados

In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chili powder, and cumin. Place short ribs in crockpot, then sprinkle spice mix over them. Pour broth over the top. Cook on low, for about 6-8 hours or until meat is very tender. If possible, flip meat over a few times while cooking.

Once done cooking, remove short ribs and shred meat. Serve warm on top of tortillas and with sour cream, limes, cabbage, cheese, avocados, etc.

Balsamic Marinated Steaks with Sun Dried Tomato Pesto and Feta Butter

Serves 2.

¼ cup balsamic vinegar

¼ cup olive oil

Salt and pepper to taste

2 sirloin steaks, or whatever cut you like

3 tablespoons Sun Dried Tomato Pesto

2 tablespoons butter, at room temperature

2 tablespoons feta cheese

Whisk together balsamic vinegar and olive oil. Season with salt and pepper. Add steaks and marinate for 30-60 minutes.

Remove steaks from marinade; pat dry and season with salt and pepper. Heat an oiled grill pan on high heat. When grill pan is hot, add steaks and cook until desired doneness.

While steaks cook, mix together butter and feta cheese.

When steaks are done, remove from heat. While still hot, evenly divide pesto and feta butter and place on top of steaks.

Easy Cheese Steak Sandwiches

Serves 4. 

1 medium onion, sliced thinly

1 tablespoon sugar

1 lb lean flank steak, thinly sliced (easiest to slice when semi-frozen)

2-4 teaspoons Worcestershire sauce, to taste

Salt and pepper to taste

4 medium rolls (a crustier French bread/Kaiser roll works well, but can use a whole wheat roll too)

4 slices provolone

Preheat oven to 350 degrees F. Coat large, nonstick skillet with olive oil and set pan over medium high heat. When pan is hot, add onion and sugar. Sauté until the onions are tender, golden, and caramelized, about 10-15 minutes. Remove onions from pan and set aside.

Add steak to skillet and sauté until browned and nearly cooked, about 2-3 minutes per side. Add Worcestershire sauce, salt, and pepper, and cook until liquid is about absorbed.

Slice rolls in half. Divide steak evenly between rolls and top with onions and cheese. Wrap in foil and transfer to oven. Bake until cheese melts, about 10 minutes. 

Easy Italian Beef Sandwiches

4 pounds beef roast (bottom/rump roast works well)

2 packages Good Season’s Zesty Italian dry mix

Au Jus mix

1 tablespoon beef base

Garlic powder

Oregano

Salt and pepper

2 cups water

French bread rolls (Jimmy John's day old bread works really well and is cheap)

Sliced provolone (optional)

Put roast, water, and seasonings in crock pot. Slow cook on low for 8-12 hours. When beef is cooked and tender, shred. Return to crock pot and cooking liquid. Add more water or spices if needed, let simmer for 30 minutes or more. Serve on French bread rolls topped with a slice of provolone. 

Steak with Balsamic Glaze, Parmesan Butter, and Arugula

Adapted from Bon Appetit Magazine, October 2008

2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings

1 1/2 tablespoons butter, room temperature

1 12-ounce steak, preferably filet mignon

1 teaspoon olive oil

1/4 cup balsamic vinegar

1/4 cup finely chopped shallots

1/2 teaspoon (packed) dark brown sugar

4 cups (lightly packed) arugula or blend

2 large lemon wedges

Mix grated cheese and butter in small bowl. Season with salt and pepper; set aside.

Preheat oven to 400 degrees F.

Sprinkle steak generously with salt and pepper. Heat oil in medium oven proof skillet over medium-high heat. Add steak, sear on both sides. Transfer steak to oven and cook to desired doneness. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute.

Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.