Mango Flat Iron Steaks + Fruity Jicama Slaw + Weber Grill #Giveaway

Posted on July 11, 2016 by Jennifer FIsher

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This post and giveaway is sponsored by Litehouse Foods and Weber. However, all comments, opinions and enthusiasm are my own.

Ladies . . . and gentlemen, it’s time to get your grill on! While I exercise my freedom to grill year ‘round, the entire month of July is specifically designated as National Grilling Month. That means you need to be cooking outdoors at least on the weekends and, preferably, every chance Monday through Friday that you can.

My recipe for Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw is a quick and easy recipe for the work week – it’s ready in just about 30 minutes and gives you an excuse to sit out on the patio for a little deserved rest and relaxation. Sitting there next to the grill with your beverage of choice in hand (might I suggest a pina colada), smelling the delicious island-inspired aromas wafting from the grill will destress you almost as quickly as a tropical vacation.

This recipe, developed for Litehouse Foods & Weber (GRILL GIVEAWAY AT BOTTOM OF POST), uses one of my all-time favorite cuts of beef – a flat iron steak. If you’ve not yet thrown a flat iron steak before, you’re in for a real treat! While I’d like to keep this somewhat lesser known hush-hush, I’ve decided to share the “grate” news with y’all! This steak, cut by the butcher from a top blade roast,is second only in tenderness to tenderloin yet is so much more economical, typically a third the price per pound! It can be thrown on the grill “as is” or given a quick dry rub or 15 minute marinade for flavor, meaning dinner can be on the table chop-chop! Plus, the uniform shape and thickness and succulent taste are making this steak an up-and-coming grill season superstar. I’ve got to thank Beef Loving Texans for turning me on to this cut, which is one I now demonstrate time and time again in Grilling 101 classes.

Y’all know I love bright and colorful side dishes made with seasonal produce just as much as my beef – the two go hand-in-hand (or, hand-in-mouth is more like it)! I tossed together a quick slaw made from jicama (a Mexican root vegetable), mango, grated ginger and other fresh produce, finishing it with Litehouse Food’s traditional Coleslaw Dressing whisked up with some lively ingredients to add to the island-vibe.

Now, the fun part! I get to giveaway the really cool little Weber grill I made these steaks on (well, it’s actually a brand new one, of course). The Weber Q 1200 is so ready to ignite your grilling creativity in the backyard or on any number of off-site food adventures – I’ve used it for camping and food demos. Smaller in size than my full-sized grill, yet not at all flimsy, this portable gas grill offers the same blazing badassery you’d expect from a Weber grill. Things I love about it – 1) perfect for those nights when just grilling for two, and not the entire family; 2) no-fuss electric ignition and 14-oz. screw-on propane tank; 3) two generous-sized, fold-down trays ready to accommodate all my serving trays, spatulas and other such grilling superfluities; and 4) it’s available in a rainbow array of seven color choices to match any outdoor décor (although, I’m giving away the BLUE to one of YOU).

Check out Weber Nation for tons of ideas and inspiration for grilling that will keep you busy (and full) all seasons.

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Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw

Prep Time

15 mins

Cook Time

15 mins

Total Time

1 hr

Make waves with this island-inspired grill recipe for tender flat iron steaks with a juicy sweat-heat slaw featuring jicama, ginger and mango! It's like a vacation for your taste buds! Also, enter to win a Weber Grill!

Course: Main Dish, Side Dish

Cuisine: Caribbean

Servings: 4 servings

Ingredients

Marinade & Steaks:

1/4 cup mango juice
2 tablespoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/2 teaspoon dried red pepper flakes
salt to season
1 1/2 pounds flat iron steak(s)

Fruit Ginger Jicama Slaw:

3 cups peeled jicama that has been julienned, grated or spiralized
2 large mangos, peeled and sliced thinly
1 bunch green onions, bulbs and tops
1/3 cup chopped fresh cilantro leaves
2 teaspoons dried red pepper flakes, more or less to taste

Dressing:

1/2 cup prepared coleslaw dressing I prefer Litehouse Foods brand from produce section
1/4 cup mango juice
1 tablespoon lime zest
1 tablespoon lime juice
1 tablespoon apple cider vinegar
1 tablespoon fresh grated ginger
1 teaspoon Sriracha red pepper sauce

Instructions

For Marinade and Steaks: Combine mango juice, lime juice, lime zest and olive oil in bowl .Whisk in garlic, chili powder and red pepper flakes.. Pour mixture in zip-top plastic bag and add steak, turning to coat. Let marinate for 30 minutes, turning occasionally.
Heat grill to approximately 400 F degrees. Remove steak from marinade; discard marinade. Season steak on both sides with salt, to personal preference. Add steak to grill and grill approximately 5 to 6 minutes, before flipping once to cook another 4 to 5 minutes. For medium-rare, remove steak from grill when instant-read thermometer registers 135F degrees. Allow to rest 5 minutes.
For Dressing and Slaw: In large bowl, toss together jicama, red onion, mangos, green onions (cross-wise sliced bulbs and length-wise sliced tops), cilantro and red pepper. Set aside.
In small bowl, whisk together Coleslaw Dressing, mango juice, lime juice, lime zest, vinegar, ginger, green onion and sriracha. Pour over slaw and stir gently to evenly coat. Serve cold.

Beaches, Bikinis & Coconut Bacon Burgers w/ Grilled Pineapple

Posted on July 6, 2016 by Jennifer FIsher

In my perfect world, I’m living on a remote tropical island with every creature comfort including Wi-Fi, a fully-loaded gym and well-stocked market to easily procure ingredients for all my recipe creations — like this wave-making Coconut Bacon Burger with Grilled Pineapple.

Let me just hit the highlights here so I can get back to my dream — gorgeous prime ground chuck, the signature flavor and scent of coconut, pineapple carmalized to maximize deliciousness, soft sweet onion buns — oh and bacon, from a slab of thick hardwood smoked pig.

So, do I have your attention?! I know what you’re thinking, I can’t inhale a burger and then hit the beach in bathing suit. Oh, yes you can! First of all, let me tell you one thing, eating burgers in bikini — it’s so freeing, soon you’ll loose all your inhibitions. Second, it can get hot grilling on the beach, so you’d be wearing a bathing suit anyway! And third, really-actually-trust-me, a burger is NOT a bad food choice — indeed, it’s quite balanced. Here’s why:

Quick Tip: Use a peanut butter jar lid to shape your patties!

If you start with a quarter-pound of ground beef, you’ll end up with a 3-ounce cooked patty which offers about 25g protein for just 213 calories for an 80/20 grind (of course your bun and topping selections add more). But this 25g is the optimal amount of protein to eat at one meal to keep you satisfied and binge snacking on carby snacks later. ** Note, I realize my recipe is for a larger burger than just described, but hey, i’m still on this mental vacation where anything goes. Feel free to scale your patty down.

Interested in learning more about what protein can do to help you on your health and fitness journey? Why not join me on a free 30 Day Protein Challenge with lots of tips, motivation and recipes.

So on to the Coconut Bacon Burger with Grilled Pineapple I originally created for BeefLovingTexans.com! Mahalo, my friends!

Coconut Bacon Burger with Grilled Pineapple Recipe

½ pound thick-sliced hardwood smoked bacon
1 1/2 lbs. ground beef (preferably 80/20 grind)
2/3 cup unsweetened shredded coconut (divided)
Salt and pepper
4 slices cored pineapple, preferably fresh
4 sweet Hawaiian or onion rolls, split
¼ cup store-bought Coconut Butter (sometimes called “Coconut Manna”)
1 teaspoon minced basil
½ teaspoon dried red pepper flakes
Lettuce

Cook bacon to desired level of crispness in large skillet over medium-high heat. Transfer to paper towels to drain excess grease.
Form beef into 4 equal-sized 6-oz. patties. Use finger to make slight indention in the center of each patty to prevent puffing up on the grill. Season with salt and pepper.
Spread all but 1 tablespoon of the unsweetened coconut in shallow dish. Roll sides of burger patty through coconut, patting on if necessary.
Head grill to 400F degrees and grill burgers and pineapple rings for approximately 4 minutes before flipping and cooking an additional 4 to 6 minutes. Burgers will be ready to take off grill when internal temperature measures 155 F degrees. Transfer burgers and pineapple to platter to rest for 5 minutes.
Meanwhile use a spatula to mix together coconut butter, remaining 1 tablespoon shredded coconut, red pepper flakes and basil together in small bowl. Set aside.
Toast split buns, cut side down, on grill for 2 to 3 minutes.
To serve, spread toasted bun with coconut spread and add lettuce, patty, pineapple and bacon.

Beaches, Bikinis & Coconut Bacon Burgers w/ Grilled Pineapple #summer @beeflovingtexans

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What is your favorite tropical flavor? Going to the beach this summer? What is your favorite island? Have you ever run a marathon on a tropical island — which one, I’m thinking of signing up for one. Please share in the comments below – XOXO, Jennifer

Mediterranean Beef Pitas Perfect for Summer Protein Challenge

Posted on May 31, 2016 by Jennifer FIsher

Those Mediterranean people have right, stuffing a pita with hummus and as many vegges as it will hold — of course, you know I had to boost up the protein a bit more with with some beef — a very thinly sliced, lean cut called “sirloin tip” steak. Ask your butcher if you can’t find it or feel free to swap for top sirloin, strip steak or whatever you got!

This international inspired “sandwich” is such a quick and easy recipe that will satisfy the whole family — kids and grown-ups can fill the bread pockets with the fillings they like best (feel free to set out a larger variety than just what is listed in the recipe). Can’t you see this being a hunger-busting hit a a pool party or picnic — as people get hungry, they can just swing over to the pita bar and prepare their own meal with a selection of hummus flavors, array of veggies and assortment of toppings like feta cheese, olive slices or tatziki sauce.

This 20 minutes recipe (or less) is done so quickly thanks to stir-frying — a method not usually associated with beef and anything other that Asian food. I love how it keeps the kitchen cool and doesn’t require any added oil in the wok or skillet. Oh, and it’s also a well-balanced but higher-protein meal solution that fits beautifully into the 30 Day Protein Challenge with just 367 calories and 27 grams of protein. And if you’re keeping a gluten-free, lower-carb or Paleo diet, just feel free to ditch the pita and pile the yummy stir-fry beef atop salad greens!

Last week, it was fun making the Mediterranean Beef Pita recipe on FOX Good Day Austin on behalf of the Texas Beef Council and BeefLovingTexans.com — all the stars must have been in alignment that rainy day, because I didn’t even have one single (and usually inevitable) live television SNAFU. Awesome things happen when you are fueled by beef!

Check out the video of my cooking segment!

Click here for video!

What would you stuff in a pita? How many times a week do you do a 20 minute meal? How are you kicking off summer? Please share in the comments below – XOXO, Jennifer

How to make a Mediterranian Steak Pita in 20 min! #Beef #ProteinChallenge @fitfluential

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Mediterranean Beef Pitas

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

Course: Main Dish, Sandwich

Cuisine: Italian, Mediterranean

Servings: 4 servings

Ingredients

1 pound beef sirloin tip steak, cut 1/8 to 1/4" thick ask your butcher if you can't find or substitute top sirloin or strip
1 tablespoon lemon pepper
1/2 teaspoon salt
3/4 cup plain or seasoned hummus
1 cup fresh baby spinach
1/3 large cucumber, sliced thinly
1 to 2 medium vine-ripe tomatoes, sliced
1/4 medium red onion, sliced thinly
additional vegetables, as desired
1/4 cup crumbled Feta cheese

Instructions

Stack beef steaks. Cut lengthwise in half, then crosswise into 1" wide strips. Combine beef, lemon pepper and salt in medium bowl.
Heat large nonstick skillet over medium-hight heat. When hot, add 1/2 of beef, stir-fry 1 to 3 minutes, stirring constantly. Remove with surface of beef is no longer pink, do not over cook. Repeat with remaining beef.
Spread hummus inside pita pockets and fill with vegetables and beef. Top with feta cheese.
May be served hot, room-temp or cold.

Globally Inspired Steak Recipes using Wet Rubs

Posted on May 12, 2016 by Jennifer FIsher

We are just a couples weeks out from Memorial Day, the “official” start of grilling season in most parts of the country. One of the “grate” perks about living here in the Lone Star State is firing up the grill a month or so earlier thanks to near-guaranteed beautiful weather. However,I’d bet my last bag of charcoal brickettes that even if backyards from Amarillo to McAllen were to be covered in blankets of freak snow, we meat-eating Texans would still be outside fixing up some steaks – make no mistake!

I’ve known my way around the grill since knee high, from camping grub to just keeping the kitchen cool in the suumer. However, if you need a refresher on this meaty matter, you can catch up on grilling basics at TxBeef.org. Here, you’ll find everything you need to know about making the most from your charcoal grilling, gas grilling or smoking experience and also learn just about every other cooking method invented for beef! There is no better job than spreading the grilling love on behalf of Texas cattleman — in fact, I’m teaming up to teach another Grilling 101 class this weekend.

Aside from the technicalities of building a fire (or turning a knob), creating memorable flavor while maintaining the juiciness tenderness of a steak is what will ensure your success as a sizzling, tong-twirling superstar at the grill. While salt and pepper always add simple flavor to a good hunk of beef, sometimes a little more “wow” is on the wish-list of dinner guests Rubs are a quick and easy way to add an endless array of flavor profiles to steak.

Globally Inspired Wet Rub Recipes for Steak – an easy way to add flavor without a lot of fat when grilling or pan searing.

Today, I’m sharing three wet rub recipes that will kick up your grill game in a creative cross-cultural way. The Tex-Mex inspired Mi Casa Steak Rub, Spanish-meets-California inspired Valencia Steak Rub, and Asian-centric Shanghai Steak Rub all added a little something special to steaks at my recent weekend cookout.

These steak rub recipes aren’t the dry rubs recipes you may be familiar with, made with just herbs, spices and other non-liquid seasonings. Instead, wet rubs add just a little bit of liquid, but not enough to be a marinade – the consistency is more like a paste or thick dredge. Liquids used in wet rubs would be similar to those found in a marinade (like oils, juices, wine, wet condiments), but measured in a much smaller volume. While marinades are typically applied for several hours (up to a day) to render tougher cuts less chewy, wet rubs can be used to add loads of flavor on inherently tender cuts like strip steak, tenderloin, ribeye, T-bone, flat iron and more in 15 – 30 minutes.

Tips for Wet Rub Success:

For quick clean up, mix ingredients in zip-top bag, add steaks and massage around until coated.
Or, mix in small bowl and apply to steaks with a silicone brush or fingers.
It is fine to leave wet rub on for more than the 15 – 30 minutes, but make sure to place in refrigerator.
Discard any juices that remain in the bag.
Feel free to double or triple recipes if grilling for a crowd.
Make another batch to use as a grilling sauce for skewers of vegetables.
Allow yourself to make substitutions, experiment and create your own signature touch –that’s the fun in grilling!

Taste Bud Trippin’ Gobally-inspired Steak Recipes for the Grill! #beef #fitfluential

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How do you prep your steaks? What is your favorite cut of steak? Which of these three rubs sounds the best? What are your weekend plans — please share in the comments below – XOXO Jennifer

Shiner Bock Beer Short Ribs with Chipotle Cheese Grits for CrossFit 16.1 Recovery

Posted on February 29, 2016 by Jennifer FIsher

Oh hello, how was your weekend? Mine was very meaty and gritty, let me explain! First up, I had to, ahem, knock out Cross Fit Games Open 16.1 Workout. And, when I say “knock out” I mean muster up every gram of grit I have to lunge around with a really-heavy-to-me 65 lb. overhead bar. Seems everyone else was worried about the Chest-to-Bar Pull ups in this WOD which I nailed unbroken (need to have some silver lining in the recap).However, the Achilles heel of my scrawny rear is any task that requires more butt strength than getting up off the couch. I kid, but still.

In the end and with many rest breaks, I lunged 275 meters with more than half of my body weight above my head (tongue out!). . . at the finish of one set I half dropped the bar on my head. That hurt. As I bragged mentioned, I killed the Chest-to-Bar Pullups and the positive visualization of whipping those out is what would get me through the last few lunges in each round. And, the burpees – well, they were burpees. One young beast of a girl at the gym scored nearly double to me – so awesome, so humbling! Right now I am hanging at 14^h place in my age group for the South Central states region (and will surely drop significantly by Monday night when all scores are reported), I’m really happy that I challenged myself to do something that was out of my comfort zone. That’s what it’s all about, right?!

So, I rarely write a race or workout recap without also including a recipe –for me the love of food and fitness are forever entwined. So, anticipating my fatigue from the CrossFit 16.1 WOD, I knew I was going to need a protein-rich meal to bring the old bod back to life. In the morning before heading out, I threw some beef short ribs and a bottle of beer in the slow cooker to work their magic. To prep dinner, I only needed 10 minutes to whip up some grits and toss a salad – thank you Crock Pot for doing all the heavy lifting at dinner!

Hope you enjoy this recipe for SHINER BOCK BEER SHORT RIBS WITH CHIPOTLE CHEESE GRITS – I originally created it for the Texas Beef Council – head on over there if you’d like to learn a little more about this cut of beef or get my useful slow cooker tips. It’s a super easy and forgiving recipe that will pamper your primal meat cravings without any fuss. Not normally on my diet, the Chipotle Cheese Grits were a delicious treat . . . and using some of the beef liquid reserved from the Crock Pot complemented the peppers’ smoky heat and kicked up the flavor of often bland grits into beast mode! And, the ribs were literally fall off the bone tender which I feel was somewhat metaphorical for the state of my muscles.

If you are looking for another beef slow cooker meal,with Texas flair, check out Ancho Mama’s Pot Roast — cook up a chuck roast and serve over potatoes, in tacos or on a salad.

So, did you break a sweat in the CrossFit Games Open WOD 16.1 ? Have you ever eaten or made beef short ribs? Please share in the comments below – XOXO, Jennifer

Beef Short Ribs with Chipotle Cheese Grits #recipe for CrossFit 16.1 Recovery

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Shiner Bock Short Ribs with Chipotle Cheese Grits + CrossFit 16.1 Recap

Prep Time

15 mins

Cook Time

10 hrs

Total Time

10 hrs 15 mins

Course: Main Dish, Side Dish, Worout

Cuisine: American, Southern, Southwestern

Servings: 4 servings

Ingredients

For Short Ribs in Slow Cooker

1 teaspoon olive oil
4 pounds beef sort risbs, bone-in
14 ounce can beef broth
12 ounce bottle ShinerBock or other medium to dark beer
1/4 cup molassas
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
1 teaspoon hot sauce, like
1/2 teaspoon salt

For Chipotle Cheese Grits

1 cup liquid reserved from slow cooker
1 1/2 cups water
1 tablespoon minced chipotle in adobe (from can)
1/2 teaspoon salt
1/2 cup dry instant grits
3 ounces Monterrey cheese, shredded

Instructions

Rub olive oil in bottom of skillet, bring to high-heat.
Pour Greek seasoning into shallow dish and roll each short rib though to coat.
Add seasoned short ribs to skillet, searing quickly for about 30 to 60 seconds per side. Remove from heat.
Add broth, beer molasses, vinegar, onion powder, garlic powder, thyme, salt and pepper sauce to slow cooker, stir to combine.
Add short ribs to liquid and place lid on slow cooker. Cook on low setting for 10 to 12 hours.
Ten minutes before serving, remove 1 cup of strained short ribs cooking liquid from slow cooker, add to medium pot.
Add water, salt and chipotle in adobe sauce to pot and bring to boil over high heat. Reduce heat to medium and add instant grits, stirring frequently for 8 to 10 minutes or until thickened.
Remove pot from heat and cheese, stir until combined.
To serve, make a pile of grits and place a short rib on top. Present with strained short rib juice, if desired.

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Tag Archives: beef

Mango Flat Iron Steaks + Fruity Jicama Slaw + Weber Grill #Giveaway

Beaches, Bikinis & Coconut Bacon Burgers w/ Grilled Pineapple

Mediterranean Beef Pitas Perfect for Summer Protein Challenge

Globally Inspired Steak Recipes using Wet Rubs

Shiner Bock Beer Short Ribs with Chipotle Cheese Grits for CrossFit 16.1 Recovery