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Spicy Beef for a Super Bowl Party
Jan 29, 2013 (Winston-Salem Journal - McClatchy-Tribune Information Services via COMTEX) --
Beef lovers, serve this dish by itself, or on sub rolls at your Super Bowl Party.
Medium-rare works well for both tenderloin and sirloin. But tenderloin can be served more rare if desired, and sirloin usually works well at medium (lots of pink, but not red in the center).
Double Play Spicy Beef
Makes 6 to 8 servings
1 1/2 teaspoons dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon garlic powder
1/4 teaspoon plus a dash of cayenne pepper, divided use
1/2 teaspoon salt
2 teaspoons freshly ground black pepper, divided use
1 teaspoon paprika
2 pounds top sirloin steak or beef tenderloin
2 tablespoons olive oil
Juice of 1 lemon
1 tablespoon plus 1 teaspoon prepared horseradish
1 teaspoon chopped fresh chives
1 cup sour cream
1/4 pound Parmesan cheese, thinly shaved
1. In a small bowl, combine the thyme, marjoram, garlic powder, 1/4 teaspoon of the cayenne pepper, the salt, 1 teaspoon of the black pepper, and the paprika. Rub the mixture into the beef and let sit at room temperature for 20 minutes.
2. Heat the olive oil in a large nonstick frying pan over medium heat. When the pan is hot, cook the meat, turning to brown on all sides, until it reaches medium-rare. The amount of time this takes will depend on the thickness of the meat, but the temperature should read 140 degrees on an instant-read thermometer. Remove the meat to a cutting board and let it rest while you make the sauce.
3. In a small bowl, combine the lemon juice, horseradish, chives, sour cream, the remaining dash of cayenne pepper, and the remaining 1 teaspoon black pepper.
4. Slice the meat very thinly, place on a platter, pour the sauce over the top, and sprinkle with the shaved Parmesan. Serve warm or at room temperature.
Note: If desired, serve the slices of beef, topped with sauce and Parmesan, on bulkie rolls as sandwiches. Or to serve this as a hearty salad, toss salad greens and chopped tomatoes lightly with a red wine vinaigrette and top with slices of beef, the sauce, and Parmesan. No matter how you serve it, , slice the beef just before serving to prevent it from drying out.
Recipe from "Fan Fare" by Debbie Moose (Harvard Common Press).
___ (c)2013 Winston-Salem Journal (Winston Salem, N.C.) Visit Winston-Salem
Journal (Winston Salem, N.C.) at www2.journalnow.com Distributed by MCT
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