Tag Archives: Meat

Broiled Italian Flank Steak

10 May

SteakTopThis week, I took on the flank steak challenge. Well, it’s not so much of a challenge, more like me buying flank steak and having no idea what to do with it.

Luckily, I took some advice from my flank steak-loving roommate and turned a tough piece of meat into a juicy and delicious dinner.

Broiled Italian Flank Steak

Ingredients: (Serves 4)

  • 1.5 pounds of flank steak
  • 1 cup Italian dressing
  • cooking spray

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Cheeseburger Pasta Bake

24 Apr

Cheeseburger Pasta BakeToday was a long day and to top it off, I haven’t been food shopping in a week.  These are the nights every cooking college student dreads.

The typical starting point for my no-food-left dinners is the freezer. In my freezer, I found three boxes of English muffins, sugar-free ice pops, and, in the back right corner, two frozen hamburger patties.

Since ice pops aren’t the best dinner base, I started with the hamburger. I added a few other pantry ingredients and came up with a new and satisfying meal.

Cheeseburger Pasta Bake

Ingredients: (Serves 2)

  • 2 hamburger patties
  • half a box of pasta (Macaroni or Rotini)
  • 1/2 cup of tomato sauce
  • 1/8 cup of diced cheddar cheese
  • 1/2 cup of steam-in-bag corn
  • 1 mini dill pickle, chopped
  • 2 tablespoons of olive oil
  • salt, black pepper, and Cayenne pepper

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How to Cook Perfect Pork Tenderloin

17 Apr

Apticot Glazed Pork TenderlionTypically, I’m not a huge pork fan. I like the flavor, but I’ve had one too many overcooked pork chops to really enjoy the texture.

The problem with pork (and benefit of pork) is that it’s super lean. This means it’s a healthier protein, but it also dries out easily when cooking. Because of this, many people tend to avoid the protein.

I held these pork misconceptions until I attempted brining.

Brining is the process of submerging a piece of meat in a salt-water solution for an extended period of time. This allows water enter the meat, keeping the cut juicy when cooked.

My boyfriend made me brined pork tenderloin for my birthday and it was absolutely incredible. I’d never had pork that juicy and tender. With that experience in mind, I made it my mission to replicate his stellar recipe.

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How to Cook a Perfect Filet Mignon?

12 Mar
Filet Mignon with Broccoli and Snap Peas

Filet Mignon with Broccoli and Snap Peas

The last time I stopped home, my parents were nice enough to gift me a filet mignon. Filet mignon comes from the tenderloin of beef. This muscle is not overly used, so the meat is exceptionally tender and lean. The lack of fat makes filet a bit more difficult to prepare than say a New York Strip steak, which has lots of marbleized fat to forgive a cooking mistake. With filet though, if cooked too long, it loses flavor and you end up losing $20. I love filet, but on the drive back to college, I realized I had no idea how to cook one.

I’ve watched my dad grill off filets for years but I’ve never seen one cooked indoors. Like a true cooking pro, I turned to Google in search of answers and found some suggestions for pan cooking filet mignon. I took what I read, wrapped it up with what I’ve seen on the Food Network and dove headfirst into the world of cooking red meat.

Filet Mignon seasoned with salt, black pepper and Cayenne pepper

Filet Mignon seasoned with salt, black pepper and Cayenne pepper

How I Cooked my First Filet Mignon

Step 1: Heavily season both sides of the filet with salt, black pepper, and crushed Cayenne pepper.

I like my meat highly seasoned, but that’s mostly because my dad’s the grill man and in love with Montreal seasoning. If you’re not as into peppery steak, cut back on the spices.

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