PINWHEEL STEAKS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 500 degrees F.
- Toast pine nuts in a small pan over medium heat until golden. Place spinach, arugula, garlic, cheese, 2 pinches salt, a few grinds black pepper, nutmeg, and toasted nuts in a food processor. Pulse grind the filling into a paste. Taste and adjust seasonings. Remove 1/2 cup of filling paste to a bowl and stir in extra-virgin olive oil to loosen it. Reserve remaining filling in processor bowl.
- Place steaks between layers of waxed paper several inches apart. Pound steaks with a heavy bottomed pan to 1/2 their thickness. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of filling and top with roasted red peppers. Roll steaks tightly and cut each steak in 1/2 across. Secure pinwheels with a carefully placed skewer and set 6 pinwheels on a baking sheet. Drizzle with extra-virgin oil and roast 12 to 15 minutes. Remove skewers and transfer pinwheels to dinner plates. Top each with a generous portion of reserved sauce made from filling and extra-virgin olive oil, combined.
CAFE RIO COPYCAT STEAK MARINADE RECIPE
This Copycat Cafe Rio Steak Marinade is the BEST steak marinade you will ever try. It's incredibly easy to make and only takes a few simple ingredients you probably already have on hand.
Provided by Steph Loaiza
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- In a medium tupperware container or re-sealable bag, whisk together your honey, soy sauce, lemon juice, ginger and garlic.
- Add in your steak, and mix until coated.
- Marinade for at least 30 minutes (sometimes I'll even let it sit overnight for great flavor).
- Grill over medium heat until steak pieces reach desired doneness.
Nutrition Facts : Calories 430 kcal, Carbohydrate 20 g, Protein 35 g, Fat 24 g, SaturatedFat 11 g, Cholesterol 104 mg, Sodium 621 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
RIO GRANDE POT ROAST
This sounds really interesting. Give you a Tex Mex flavor and is slow cooked and simple. Source: Woman's Day
Provided by jovigirl
Categories Roast Beef
Time 9h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put salsa, beer, tomato paste and taco seasoning in crockpot.
- Stir to mix.
- Rub beef with salt and pepper; add to cooker and spoon som of the sauce mixture over it.
- Cover and cook on low 8-10 hours until beef is very tender when pierced.
- Remove to a cutting board.
- Stir peanut butter and cilantro into sauce.
- Slice meat across the grain; serve with the sauce.
Nutrition Facts : Calories 438.3, Fat 27.2, SaturatedFat 10.2, Cholesterol 108.9, Sodium 719.5, Carbohydrate 9, Fiber 2, Sugar 4.5, Protein 37
RIO GRANDE BEEF BURRITOS WITH ROASTED PEPPERS
Categories Milk/Cream Garlic Onion Sauté Quick & Easy Steak Bell Pepper Tortillas Monterey Jack Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Grease 9-inch square baking pan. Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onion and cook until beginning to brown, stirring frequently, about 6 minutes. Add chiles and peppers and stir until heated through. Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute. Add oregano. Season with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over high heat. Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare. Transfer to work surface. Halve across width, then cut against grain into thin slices.
- Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling. Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat. Spoon remaining pepper mixture over tortillas. Sprinkle with 1/2 cup cheese. Do ahead Can be assembled 2 hours ahead. Cover with foil and refrigerate.
- Bake uncovered (cover if burritos were refrigerated) until cheese melts, 5 to 10 minutes.
RIO GRANDE BEEF BURRITOS
From Bon Appetit's 50th Anniversary Issue. I used about half the amount of cream (substituting half and half) and half the cheese for the sauce.
Provided by iris5555
Categories Meat
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- Grease 9-inch square baking pan.
- Rub both sides of steak with garlic and cumin, then with 1 1/2 teaspoons oil and lime juice. Let stand while preparing peppers.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
- Add onion and cook until beginning to brown, stirring frequently, about 6 minutes.
- Add chiles and peppers and stir until heated through.
- Add cream, then 3/4 cup cheese and stir until mixture thickens, about 1 minute.
- Add oregano. Season with salt and pepper.
- Heat 1 tablespoon oil in heavy large skillet over high heat.
- Season steak with salt and pepper. Cook until brown, about 1 1/2 minutes per side for very rare.
- Transfer to work surface. Halve across width, then cut against grain into thin slices.
- Hold 1 tortilla over gas burner on low or place on electric burner on low until heated through, about 15 seconds per side. Place tortilla on work surface. Spoon 1/4 cup pepper mixture down center of tortilla. Top with 1/4 of meat. Roll up tortilla, enclosing filling.
- Arrange in baking pan, seam side down. Repeat with remaining tortillas, 3/4 cup pepper mixture, and remaining meat.
- Spoon remaining pepper mixture over tortillas.
- Sprinkle with 1/2 cup cheese.
- Bake uncovered until cheese melts, 5 to 10 minutes.
Nutrition Facts : Calories 1274.4, Fat 81, SaturatedFat 35.8, Cholesterol 211.8, Sodium 2566.6, Carbohydrate 76.6, Fiber 6.6, Sugar 8.2, Protein 61
STEAK DRY RUB
This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.
Provided by richlids
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.
Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g
RIO GRANDE PORK ROAST
Years ago, I used this recipe many times during in-store promotions when I was the Nebraska Pork Industry Queen. It is still a family favorite and one I like to make when we have company. -Konnie McKown of Ringgold, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Rub garlic, salt and 1/2 teaspoon chili powder over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes. In a small saucepan, combine the apple jelly, barbecue sauce and remaining chili powder; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Pour over roast. Bake 40-50 minutes longer or until a met thermometer reads 160°, basting occasionally. Remove roast and keep warm., Stir drippings in pan to loosen browned bits; pour into a 2-cup measuring cup. Skim fat. Add enough water to measure 1-1/4 cups. Transfer to a small saucepan; bring to a boil. Remove from the heat; serve with the roast.
Nutrition Facts : Calories 286 calories, Fat 8g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 346mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
RIO GRANDE ESPECIAL
I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!
Provided by Kim Grant
Categories Salad Taco Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
- Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g
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