GRILLED FLAT IRON STEAK WITH RED WINE, SHALLOT, & MUSHROOM SAUCE

A flat iron steak is an inexpensive and flavorful cut of beef. In the U.K. it is known as a butler's steak. I paid a little over $14.00 (USD) for a 1.75 lb steak. The honey and Kentucky bourbon marinade is so delicious! This is my southern version of this steak.

1½ to 2 lb flat iron steak

3 T Kentucky bourbon

1 clove garlic, minced

1 T extra-light olive oil

1 T honey

2 t Worcestershire sauce

Salt and freshly ground black pepper

Mix marinade ingredients together in a small bowl.

Place steak in baking dish. Pour marinade ingredients over steak, cover and let marinade in the refrigerator for 1 hour. Turn the steak over after 30 minutes. You can also do this in a zippered plastic bag.

While steak is marinating, prepare the sauce.

Red Wine, Shallot, & Mushroom Sauce

8 oz button or white mushrooms, wiped clean, trimmed, and thinly sliced

1 T extra-light olive oil or grape seed oil

1 large shallot, finely diced

½ t red pepper flakes (optional)

1 clove garlic, minced

1 T Dijon mustard

½ cup beef broth

1 T unsalted butter

1 T minced fresh rosemary

Salt and freshly ground black pepper

In a skillet, cook the mushrooms in the oil until lightly golden.

Add the shallot and sauté another 5 minutes.

Add the red pepper flakes and garlic, and sauté another minute.

Stir in the mustard, beef broth, butter, and rosemary, and heat through.

Season to taste with salt and pepper.

Keep warm while grilling the steak.

Remove steak from refrigerator and let come to room temperature, about 30 minutes.

If using a charcoal grill, prepare a pile of coals on one side of the grill.

Sear the steak over the hot coals for 2 minutes on each side.

Move to the cooler side of the grill, pour the marinade over, and continue to cook for another 7 to 8 minutes.

Do not flip over again.

When done, place on a cutting board with a tent of aluminum foil for about 5 minutes.

Using a very sharp knife, cut steak diagonally into thin slices.

Serves 4

CANDIED BOURBON-CINNAMON ALMONDS

Any homemade treat makes a perfect hostess/host gift or stocking stuffer. These nuts are so easy to make and are a fraction of the cost of store bought candied nuts. You can make them weeks before Christmas. Keep them stored in an airtight container in a cool pantry or cabinet.

1 large egg white

1 T cold water

2 t Bourbon vanilla extract or 1 t vanilla extract and 1 t Bourbon

4 cups shelled whole almonds

½ cup granulated sugar

¼ t sea salt

½ t ground cinnamon

Preheat oven to 250 degrees F.

Spray a large baking sheet with cooking oil or line it with parchment paper.

In a large bowl, whisk the egg white with water until frothy.

Add the Bourbon vanilla extract (or vanilla extract and Bourbon) and almonds and stir until well coated.

Add the sugar, salt, and cinnamon, and stir again until completely coated.

Spread onto the baking sheet and bake for 1 hour, stirring every 15 minutes.

Remove from oven and separate with a fork. 

Separate again with a fork after a couple more minutes.

Let cool then store in an airtight container.

Makes 4 cups

COMPANY'S COMIN' ROAST BEEF DINNER

A rump roast is a fairly inexpensive cut of beef. Searing the roast in a cast-iron skillet ensures a crisp brown crust on the outside. Cooking at a low temperature ensures a tender and juicy roast beef. 

Lee's Kitchen Tips:

Bottom round comes off of the rear leg. It's a leg muscle and does a lot of the work in walking. The rump is behind the hip and is located next to the loin primal where the sirloin, porterhouse, and T-bone steaks come from.

The internal temperature of the roast should register:

120-125 degrees F for rare

130-140 degrees F for medium-rare

145-150 degrees F for medium

155-160 degrees F for well done

The temperature of the beef will continue to rise when resting before carving, another 5 to 10 degrees. So take that in to consideration with temperatures above.

Roast Beef

1 T avocado oil
1 (3 to 3 ½ lb) boneless beef rump roast

1 t garlic powder

1 t onion powder

1 t paprika

1 t sea salt

½ t coarse ground black pepper

Vegetables

2 to 3 carrots, peeled and cut into 2-inch chunks

3 medium potatoes, peeled and cut into 2-inch chunks

1 yellow onion, cut into 2-inch chunks

Avocado oil, for vegetables

Gravy
¼ all-purpose flour

2 cups beef broth

2 T unsalted butter

Preheat oven to 300 degrees F.

Heat oil in a large cast-iron skillet or a large pot over high heat.

Sprinkle the roast with the garlic powder, onion powder, paprika, salt, and pepper.

Brown roast on all sides over medium-high heat.

Place the skillet or pot with beef, in the middle of oven and roast for 3 hours.

After beef has been roasting for 2 hours, add ½ cup beef broth, carrots, potatoes, and onions and continue to roast another 1 hour.

When beef is at your desired temperature, remove beef to a cutting board and cover loosely with a piece of aluminum foil.

Raise oven temperature to 400 degrees F. 

Stir vegetables and let bake in the oven until golden brown, about another 20 minutes.

Remove vegetables to a platter along with beef.

Meanwhile, place the skillet or pot on the stovetop.

Sprinkle in the flour and stir with a wooden spoon over medium-high heat for a couple of minutes.

Slowly pour in the rest of the beef broth and stir to scrape up all of the browned particles.

Add the butter and stir until it begins to boil.

Pour gravy through a strainer into a gravy boat, season with salt and pepper and serve with the roast beef.

Serves 6 to 8 or 2 to 4 with plenty of leftovers for sandwiches.

ROAST BEEF PO' BOY SANDWICHES

Po' Boy sandwiches don't always contain shrimp, oyster, and clams. Here is a delicious recipe with beef.

3 to 3 ½ chuck roast, trimmed of excess fat

Salt and freshly ground black pepper

1 T avocado or peanut oil

1 small yellow onion, diced

2 cloves garlic, minced

½ cup chili sauce

1 (1-oz) envelope onion soup and dip mix

1 cup beef broth

1 t Cajun seasoning

½ t paprika

1 t Kitchen Bouquet

1 French baguette

Mayonnaise

Cajun Mustard (recipe below)

Sliced cheddar cheese (optional)

Shredded Romaine lettuce

Tomato slices

Dill pickle slices (optional)

Pat roast dry with paper towels and generously season with salt and pepper.

In a Dutch oven or large skillet that is fitted with a lid, heat oil over medium-high heat.

Brown meat very well on both sides and then remove and place on a platter.

Lower heat to medium, add onion to pan and sauté for 5 minutes, until golden.

Add garlic and sauté another minute

Add the rest of the ingredients, stir to combine.

Return the meat to the pan, cover and place in a 325 degree F oven for 3 hours.

When roast is done, shred with two forks.

Reserve the gravy for dipping sandwiches.

Raise oven temperature to 350 degrees f.

To Assemble

Cut baguette into 6 to 8-inch long pieces. 

Cut in half, lengthwise and place on a baking sheet.

Spread each half bottom with mayonnaise

Spread Cajun Mustard on top half

Add some beef on bottom half, top with cheese (if using) and place in oven for 5 minutes to melt cheese.

Top with lettuce, tomato slices, and pickles add top half and cut in half, if needed.

Serves 2 with plenty of beef for other meals or serves up to 6

Cajun Mustard

2 T Dijon mustard

2 T Gulden's Spicy Mustard

1 t prepared horseradish

½ t Coleman's dry or wet mustard

Mix together in a small bowl.