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Beef Fajitas

Beef Fajitas

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Sheet Pan Dinners

Yield: 4 to 8 Servings

Adapted from: NY Times

Adapted from Kenji’s grilled skirt steak fajitas recipe—with its rich and flavorful lime, soy sauce, and cumin-spiced marinade—this version reworks the technique so that all you need is an oven and a single sheet pan. The best part about making these fajitas on a sheet pan, aside from the quick and easy prep and cleanup, is that it yields a large serving size to feed a crowd, or a very hungry few.

For the steak fajita marinade:

  • ½cup soy sauce
  • ½cup fresh lime juice, from 6 to 8 limes
  • ½cup canola or other neutral oil
  • ¼cup packed light brown sugar
  • 2tsp ground cumin seed
  • 2tsp freshly ground black pepper
  • 1TBS chili powder (see note)
  • 3medium cloves garlic, finely minced (about 1 TBS)
  • 2lb trimmed skirt steak (about 1 whole steak, see note), cut crosswise into 5- to 6-inch pieces (see our detailed trimming instructions here)

For the fajitas:

  • 1large red bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1large yellow bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1large green bell pepper, stemmed, seeded, and cut into ½-inch-wide strips
  • 1white or yellow onion, cut into ½-inch slices
  • 12–16fresh flour or corn tortillas, hot (see note)
  • 1recipe guacamole, for serving, if desired
  • 1recipe Pico de Gallo, for serving, if desired
  • Sour cream, shredded cheese, and salsa, for serving, if desired

For the Fajita Marinade: Combine soy sauce, lime juice, oil, brown sugar, cumin, black pepper, chili powder, and garlic in medium bowl and whisk to combine. Transfer ½ cup marinade to a separate vessel and set aside.

For the Steak: Place steaks in a gallon-sized zipper-lock bag and add remaining marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in refrigerator, turning every couple of hours, for at least 3 and up to 10 hours.

For the Fajitas: When ready to cook, preheat broiler and position over rack to highest position. If you have a baking steel or stone, set it on the top rack and allow to preheat. If using a baking steel/stone, set a half-sheet pan on it to preheat as well, otherwise leave the baking sheet at room temperature.

Broil Steaks: Remove steaks from marinade and blot dry with paper towels. Arrange steaks in an even layer on a half-sheet pan. Broil, without flipping, until steaks are well charred on top side, about 4 minutes. Broiler strength and oven designs vary greatly, so cooking times will vary as well, keep a close watch. If your broiler heats unevenly, you may need to move the sheet tray around for even browning.

If not using a baking steel or stone, flip steaks, and broil for 30 seconds longer (steaks cooked with the help of a baking steel/stone do not need to be flipped and cooked longer). Remove from oven and transfer steaks to a platter to rest.

Bake: Switch oven from broil mode to 450°F. Add red, yellow, and green bell peppers as well as onions to half-sheet pan. Pour reserved ½ cup of marinade all over and toss until evenly coated, using a wooden spoon, scrape up any browned bits on the baking sheet. Arrange peppers and onion in an even layer that covers the baking sheet from edge to edge, then cook, stirring occasionally, until vegetables are tender and browned in spots, about 25 minutes (if your oven heats from the top, you will want to cook the vegetables on a middle rack to avoid excessive scorching and burning). If you’re using a baking steel/stone, you can cook the vegetables on it, but keep a closer eye since they run the risk of scorching on the bottom, if this begins to happen, move the sheet pan to another rack.

Finish: Slice steak into thin strips across the grain, then add back to sheet pan with any juices. Return to oven to warm through, if steaks need additional cooking, leave them an additional minute or two until they’ve reached the desired doneness.

Serve: immediately with hot tortillas, guacamole, Pico de Gallo, and other condiments, as desired.

Notes

If skirt steak is unavailable, substitute with hanger or sirloin flap (also sold as sirloin tip in New England—it’s different from sirloin steak). Flank steak can also be used. For best flavor, grind your own chili powder from a mix of equal parts ancho and guajillo chilies.

You can wrap the tortillas tightly in aluminum foil and pop them in the oven 10 minutes before serving to heat through, while the steak and vegetables are finishing up.

Chicken, Pot Pie All-Crust

Chicken, Pot Pie All-Crust

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Yield: 4 Servings

Adapted from: Food Network

If your favorite part of the chicken pot pie is the crust, we’ve got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.

  • Nonstick cooking spray, for the pan
  • 3TBS unsalted butter
  • 2tsp fresh thyme leaves, chopped
  • ⅓cup AP flour, plus more for dusting
  • 3cups low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 1rotisserie chicken, skin discarded, and meat shredded (about 3 cups)
  • 114-oz bag frozen pearl onions, thawed
  • 2large carrots, sliced into thin half-moons
  • 2stalks celery, finely diced
  • 217.3-oz packages puff pastry (4 sheets)
  • 1large egg, beaten with a splash of water

Preheat the oven to 400°F. Line and spray a half-sheet pan with cooking spray or coat lightly with vegetable oil.

Melt the butter with the thyme in a small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute.

Pour in the chicken broth, whisking constantly until smooth. Stir in 2 tsp salt and a few grinds of black pepper and bring to a boil.

Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.

Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine, set aside.

Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.

Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden-brown, 35 to 40 minutes.

Let sit 5 to 10 minutes and serve.

Liver with Bacon and Onions

Liver with Bacon and Onions

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Yield: 4

Epicurious

The mashed sweet potatoes with sage butter are a great side dish for calf’s liver. We recommend asking the butcher for the freshest calf liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

  • 1lb calf’s liver (½ inch thick), cut into 4 pieces
  • 1cup whole milk
  • 8bacon slices, halved crosswise
  • 3medium onions, halved lengthwise, then cut lengthwise into ¼-inch slices
  • ½cup AP flour
  • 1tsp salt
  • ½tsp black pepper

Soak liver in milk in a bowl 20 minutes.

While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2½ TBS fat in skillet, transferring remaining fat to a small bowl.

Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden-brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.

Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.

Add 1½ TBS reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

Pork Tenderloin Cutlets

Pork Tenderloin Cutlets

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with Sauteed Onions & Spinach in Light Tomato Sauce

Yield: 2 Servings

Scott Nowell

Pork cutlet dish, version 2.
Pork Tenderloin formed into cutlets with sauteed onions, a light tomato sauce and wilted spinach.

  • 6oz pasta, farfalle, ziti, rotini, etc.
  • 1lb pork tenderloin
  • salt & pepper
  • 1-2TBS olive oil
  • 1medium onion, julienned
  • 1-2tsp garlic, minced
  • 115 oz can diced tomatoes
  • 18 oz can tomato sauce
  • ½cup reserved pasta water
  • 1tsp (heaping), Better than Bouillon, chicken
  • 4oz baby spinach
  • 1tsp dried oregano
  • 1tsp dried basil


Prep:

Clean the pork tenderloin by removing silver skin, extra fat. Cut into four pieces. Stand the pieces on end and pound to ¼-inch thick with a meat mallet. Season both sides with salt and pepper.

Peel, cut in half and julienne the onion into ¼-inch slices.

Open the tomato and sauce cans.

Heat a gallon of water to a boil in a large pot. When boiling, add about a TBS salt and pasta of choice.

Heat olive oil in a large skillet over medium high heat until shimmering.

Add cutlets and cook until just brown, about 2 to 3 minutes per side, until they reach 140°F. Remove to dish, cover loosely and set aside.

Add a little more oil if needed and sauté onions until starting to brown and soften. Add the garlic and sauté for 30 seconds to remove raw flavor.

To the skillet with onions add diced tomatoes, tomato sauce, reserved pasta water, BTB, oregano and basil. Mix well. Bring to a boil and add the spinach to the skillet. Reduce to a simmer and cook until the spinach is wilted, 2 to 3 minutes. Taste and adjust seasoning.

Return cutlets to skillet and spoon sauce over cutlets. Simmer for a couple of minutes to reheat cutlets.

Meatball Soup

Meatball Soup

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with Potatoes, Onions & Peas

Yield: 4 Servings

Adapted from: Bon Appétit

This meatball soup recipe packs beef stew like cozy flavors into a weeknight dinner that takes just one hour to make. Sautéing the beef meatballs until they’re browned all over helps develop the fond on the bottom of the pot, which is key to building flavor. Meanwhile, giving the panko breadcrumbs a quick soak once combined with the other meatball ingredients helps them retain moisture, ensuring juicy meatballs every time—even if you choose to use ground turkey or pork instead.

  • 1large egg
  • 4garlic cloves, finely grated
  • 1cup panko breadcrumbs
  • 4TBS extra-virgin olive oil, divided
  • 1TBS thyme leaves
  • 3tsp Diamond Crystal or 1¾ tsp Morton kosher salt, divided (recipe assumes Morton)
  • freshly ground black pepper
  • 1lb ground beef
  • 1(packed) cup frozen, thawed pearl onions
  • 10oz mushrooms (any kind), torn into bite-size pieces
  • 2TBS double-concentrated tomato paste
  • 1TBS AP flour
  • ⅔cup dry red wine
  • 1lb Yukon Gold potatoes (about 4 medium), peeled, cut into 1″ pieces
  • 4cups low-sodium beef broth
  • ½cup frozen peas
  • Country-style bread (for serving; optional)


Marinate:

Combine egg, 4 garlic cloves, 1 cup panko breadcrumbs, 2 TBS olive oil, 1 TBS thyme leaves, 1 tsp kosher salt, and ¼ cup water in a medium bowl, season with freshly ground pepper and mix well. Let sit 5 minutes to hydrate.

Add 1lb ground beef to bowl and gently mix until combined.

Meatballs:

Divide and roll meat mixture into ping-pong-size balls (you should have about 20 total).

Heat remaining 2 TBS olive oil over medium-high in a Dutch oven or other large, heavy pot. Cook meatballs, shaking pot to turn meatballs every few minutes, until browned all over, 6–8 minutes. Using tongs or a slotted spoon, transfer meatballs to a plate.

Soup:

Cook 1 cup (packed) frozen, thawed pearl onions and ¼ tsp kosher salt in same pot, stirring occasionally, until slightly softened, about 2 minutes. Add 10 oz mushrooms (any kind), torn into bite-size pieces, and cook, stirring occasionally, until browned, about 5 minutes. Add 2 TBS tomato paste and cook, stirring often, until mushrooms are coated, and tomato paste is slightly darkened in color, about 1 minute. Evenly sprinkle 1 TBS AP flour over and cook, stirring constantly, until mushrooms are coated, about 1 minute.

Pour ²⁄₃ cup dry red wine into pot and cook, scraping up browned bits stuck to bottom of pot, until almost completely evaporated, 1–2 minutes. Stir in 1 lb Yukon Gold potatoes (about 4 medium), peeled, cut into 1″ pieces, then add meatballs, 4 cups beef broth, and remaining ½ tsp kosher salt, season with pepper. Increase heat to high and bring to a boil. Reduce heat, cover pot, and simmer soup, stirring occasionally, until potatoes are fork-tender, 15–20 minutes.

Remove lid and stir in ½ cup frozen peas, continue to simmer until liquid is reduced just slightly, about 5 minutes.

Ladle soup into bowls and serve with country-style bread if desired.

Rosemary Apricot Pork Chops

Rosemary Apricot Pork Chops

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with Garlicky Brussels Sprout & Onion Jumble

Yield: 2

Pork cutlets are coated in rosemary and garlic, and then seared to perfection. You’ll spoon a buttery, sweet, and tangy balsamic-apricot pan sauce over the top just before serving. The sides are just as satisfying—roasted, caramelized onion wedges and Brussels sprouts.
Prep: 5 Cook: 35

  • 8oz Brussels sprouts
  • 1tsp garlic powder
  • 1oz apricot jam
  • 1onion garlic
  • 10oz pork chops
  • 1tsp dried rosemary
  • 5tsp balsamic vinegar
  • 1oz chicken stock concentrate
  • salt & pepper
  • 1tsp sugar
  • 1TBS cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into 1-inch-thick wedges, mince a few slices until you have 1 TBS. Peel and mince or grate garlic.

Roast veggies:

Toss Brussels sprouts and onion wedges on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden-brown and tender, 15-20 minutes.

Prep pork:

Meanwhile, pat pork dry with paper towels and season all over with rosemary, remaining garlic powder, salt, and pepper.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Tip: Lower heat if pork begins to brown too quickly.

Turn off heat, transfer pork to a cutting board and cover with foil. Wipe out pan and let cool slightly.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium-low heat. Add minced onion and cook, stirring occasionally, until softened, 2- to 3-minutes. Add minced garlic, cook, stirring, until fragrant, 30 seconds. Stir in jam and vinegar, cook until syrupy, 30-60 seconds.

Stir in ¼ cup water, stock concentrate, and 1 tsp sugar, cook until thickened, 3- to 4-minutes. Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Slice pork crosswise.

Divide pork and Brussels sprout and onion jumble between plates. Spoon sauce over pork and serve.

Grilled Potatoes & Onions

Grilled Potatoes & Onions

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Yield: 4 to 6 servings
Scott Nowell

Excellent recipe for the grill. Seal the potatoes & onions in foil and toss on the grill. Simple seasoning with salt, pepper and the herbs of your choice. Add some paprika for color.

  • 4medium potatoes, mix of red & white
  • 2onions or ⅓ cup roughly chopped shallots (about 2 medium)
  • vegetable oil spray
  • 4tsp finely minced fresh thyme leaves or 4 sprigs fresh rosemary
  • salt
  • fresh ground pepper
  • paprika (optional)
  • heavy duty aluminum foil

Cut potatoes into halves or byte sized pieces, depending on size.

Cut onions in half and quarter halves. You can also slice the onions and lay them under the potatoes.

Make a large rectangle of heavy duty aluminum foil, twice as long as the width of the foil.

Spread potatoes and onions/shallots on one half of foil. Spray generously with oil. Season generously with salt and pepper to taste. Sprinkle on paprika.

Fold the other half of the foil over potatoes and onions, folding the edges under. Flip the whole package over and open again. Spray with oil and season as before. Sprinkle on thyme leaves, or top with thyme or rosemary sprigs. Re-fold and crimp the edges, sealing completely.

Place on low to medium temperature grill and cook for 15 minutes. Carefully flip package over and grill for another 15 minutes. Poke a skewer into a potato to test doneness. Slide package onto plate. Open carefully, or pierce to release steam.

Cornish Pasty

Cornish Pasty

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Yield: 4 Servings
Adapted from Food Wishes

This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That’s because to make this to its original, and very sturdy specifications, you’re forced to over-mix the dough…a cardinal sin that literally gives pie makers nightmares.
Like any pastry dough, we’re just adding just enough ice water to bring everything together, but unlike classic pie dough, we’re going to knead the mixture for a couple minutes past that point. Thanks to a little thing called muscle memory, this is not going to be easy for some of you.
Get over it; because once you taste and feel the final product, it will all make sense. The tougher, but not tough dough is the perfect delivery system for the meaty filling. Speaking of which, I went with a fairly traditional version, and provided the recipe below, but this great crust will work with all sorts of stuffing’s.
You could use cooked meat in these, but part of what makes them so good, is how the raw ingredients cook in their own juices, while encased in the tasty dough. I can’t imagine many things that wouldn’t be great in these.

Dough

  • 4cups bread flour
  • 2oz (4 TBS) cold butter
  • 3oz (6 TBS) cold lard
  • 1½tsp salt
  • ⅔-¾cup ice water, or enough to just bring dough together (start with about 1/2 cup, and then drizzle in more as needed)

For the steak filling:

  • 12oz cubed beef skirt steak
  • ½cup diced onions
  • 1cup diced gold potatoes
  • ⅓cup diced turnip or carrot
  • 1½tsp salt
  • 1tsp freshly ground black pepper
  • pinch of cayenne
  • 2TBS butter, cut into 8 thin slices

For the egg wash:

  • 1large egg, beaten with 1 tsp water

Dough: Add flour and salt, butter and lard into food processor and pulse to cut butter to pea size pieces. Add ice water and pulse until it comes together.

Dump on work surface and hand knead for a couple of minutes until it makes a smooth ball. Wrap in plastic and chill a few hours.

Filling: Preheat oven to 350°F.

Mix all filling ingredients in a medium bowl.

Pasty: Cut dough into 4 equal pieces. Roll out until about 8 inches wide and 1/4 inch thick. Coat with egg wash over entire surface.

Add one quarter of filling to each piece of dough, off-center and top with a couple of thin pieces of butter.

Fold over the door, press all around the edge. Trim excess dough. Crimp with fork.

Poke fork into top to make steam hole. Paint with more egg wash to coat.

Bake pasties at 350°F for about an hour or until browned and bubbly.

Cool for 15 minutes, serve.

Mongolian Beef

Mongolian Beef

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Yield: 2 Servings
Adapted from Sue & Gambo

Add a glop of steamed rice, maybe some pot stickers or an egg roll and enjoy.

Beef:

  • ½lb sliced beef tenderloin

Marinade:

  • 1pinch salt
  • 1tsp sesame seed oil
  • 1pinch white pepper
  • ½egg white
  • 1-3TBS corn starch

Sauce

  • 1TBS oyster sauce
  • hot pepper sauce to taste
  • 1TBS hoisin sauce
  • 1TBS vinegar
  • 1TBS Shaoxing rice wine (or dry sherry)
  • 1TBS sugar

Slurry

  • 1TBS corn starch
  • 2TBS water

Stir-Fry

  • 1tsp ginger
  • 1tsp garlic
  • 1cup white onions, julienned
  • 1cup green onion, chopped 2-inch pieces
  • 1tsp dark soy sauce
  • 1cup water


Marinate the beef:

In a bowl add sliced beef, salt, sesame seed oil, white pepper, egg white, 1½ TBS of corn starch, 1 TBS oil, and mix together well. Marinate for 5 to 15 minutes.

Premix the sauce:

To a small bowl, add oyster sauce, hot pepper sauce, hoisin sauce, vinegar, Shaoxing wine, and sugar. Mix well, set aside.

Make a slurry:

Whisk together 1 TBS of corn starch and 2 TBS of water in a bowl.

Stir-fry the beef:

Add 2 TBS of oil and the beef to your wok. Cook on high heat until the beef is done to medium. Set the beef aside to drain oil.

Stir-fry the vegetables:

In a wok add 2 TBS of oil, minced ginger, minced garlic, white onions, and stir-fry for several seconds.

Next add the beef, green onions, dark soy sauce and a cup of water or stock, bring to a boil.

Add the premix sauce and mix. To thicken the sauce, slowly add slurry to your stir-fry and return to boil. Add additional until it’s the desired thickness.

Serve.

Classic Lyonnaise Potatoes

Classic Lyonnaise Potatoes

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Yield: 4 to 6 Servings
Emerils

Some restaurants do this with diced potatoes, but the traditional method calls for sliced. This simple combination of potatoes and onions is anything but ordinary.

  • 2TBS olive oil
  • 2lb Idaho potatoes, peeled and sliced ¼ inch thick
  • Salt and freshly ground white pepper
  • 4TBS (½ stick) butter, cut into pieces
  • 3onions, julienned
  • 2TBS chopped garlic
  • 1TBS finely chopped fresh parsley leaves, for garnish

Heat oil in a large skillet over medium-low heat. Once hot, cover bottom of pan with half the potatoes. Season with salt and pepper. Dot with half the butter and repeat with an additional layer so all the potatoes and butter are used. Cook until potatoes begin to brown on the bottom, 10 to 15 minutes. Add onions and season with salt and pepper. Cook, stirring, until onions and potatoes are cooked through, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Toss together.

Using a spatula, gently lift potatoes out of pan and place on a serving platter. Garnish with parsley.