(Family Features) - Pan-broiling on the stovetop is especially handy for quick and delicious steak dinners. Simply place the meat directly into a preheated nonstick skillet - that's it, nothing more! Keep the heat setting at medium to guarantee even browning.
The Featured Cut
"The flat iron steak originates from the chuck and is well-marbled and tender - holding its own against premier steaks from the rib and loin - and only surpassed in tenderness by the tenderloin at about half the cost," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "Pan-broiling showcases this steak's extraordinary flavor. And it should be noted that the flat iron is an excellent source of protein, providing 21 grams per 3-ounce cooked serving."
Three Easy Steps
Step 1: Heat heavy, nonstick skillet 5 minutes over medium heat.
Step 2: Remove beef from refrigerator and sprinkle with preferred seasonings. Place in preheated skillet without overcrowding. Do not add oil or water and do not cover.
Step 3: Cook flat iron steak (about 8 ounces each) 13 to 15 minutes, turning once. To determine doneness, insert an instant-read thermometer horizontally from the side, penetrating the thickest part or center of the steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Steaks should be cooked to 145°F (medium rare) or 160°F (medium). After cooking, season with salt, as desired.
For more pan-broiling tips and recipes, visit BeefItsWhatsForDinner.com.
Flat Iron Steak with Balsamic Pepper Sauce
- 2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
- 1 cup balsamic vinegar
- 3/4 teaspoon cracked black pepper, divided
- 1/4 cup butter, softened
- 4 teaspoons all-purpose flour
- 1 cup beef broth
- Bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 20 minutes or until vinegar is reduced to 1/4 cup.
- Press 1/2 teaspoon pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook steaks 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Remove to platter; keep warm.
- Mix butter and flour in small bowl until smooth. Add reduced vinegar, broth and remaining 1/4 teaspoon pepper to same skillet. Gradually whisk in butter mixture until smooth; bring to a boil. Reduce heat; simmer 1 minute, stirring constantly. Serve steaks with sauce.
SOURCE: The Beef Checkoff
- 2 cups panko or plain dried bread crumbs
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
- 1/4 cup Hellmann's® or Best Foods Real Mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon poultry seasoning
- 4 turkey cutlets (about 1/2 inch thick)
- 4 tablespoons canola oil, divided
- Combine bread crumbs, parsley, salt and pepper in large shallow dish; set aside.
- Combine mayonnaise, mustard and poultry seasoning with wire whisk in small bowl and season, if desired, with salt and pepper.
- Season turkey, if desired, with salt and pepper. Brush 1 side of each turkey cutlet with mayonnaise mixture, then coat in bread crumbs.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat and cook 2 turkey cutlets, bread side down, 3 minutes or until golden brown and a crust has formed. Turn over and cook an additional 2 minutes or until turkey is thoroughly cooked. Repeat with remaining oil and turkey.
Notes, Tips & Suggestions:
A Bobby Flay Recipe
(Family Features) According to a recent survey conducted by Infogroup/Opinion Research Corporation on behalf of Perdue Farms, 91 percent of Americans believe in the importance of a sit-down, home-cooked meal.
While families today are busier than ever, they are still willing to go to great lengths to get a meal on the table the entire family will enjoy - including:
Customizing a recipe to their family's liking - 88 percent
Preparing the best side-dishes to accompany the meal - 85 percent
Purchasing higher-quality products - 74 percent
While the survey revealed roast chicken as Americans' best chicken dish, Chicken Cordon Bleu is the dish people most want to learn to cook.
Perdue's Executive Chef, Chris Moyer, created an easy recipe and how-to video for Chicken Cordon Bleu. Plus, he incorporates some tips to help both cooking novices and enthusiasts get this great meal on the table:
Start with high quality ingredients. Selecting all-natural chicken from a brand you can trust is a good place to start. Look for chicken with the USDA Processed Verified Seal. Perdue is the first poultry company to receive the seal, which verifies that PERDUE® Fresh, All-Natural Chicken products have been fed an all-vegetarian diet with no animal by-products and/or raised cage free. Chef Chris recommends PERDUE® FIT & EASY® boneless, skinless chicken breasts for this recipe.
Want to dress it up? Use prosciutto ham, gruyere cheese and thyme for your filling.
Side dishes matter, too. The survey also revealed that 95 percent of Americans feel that getting a nutritious and delicious meal on the dinner table is important to them - so make sure your side dishes consist of a healthy grain and a green vegetable high in nutrients and fiber.
Visit Perdue on Facebook to learn more about their commitment to providing better chicken and to find tips, tools and recipes for families to help get a great meal on the dinner table.
For a more advanced recipe for Chicken Cordon Bleu visit Perdue on Facebook.
What's your best chicken dish? Go to www.facebook.com/perduechicken, share a picture and describe what you do to make your dish the best for the chance to win a year's supply of PERDUE® chicken.
Chicken Cordon Bleu
Chicken Cordon Bleu is a popular chicken dish that many want to learn to cook.
VIDEO: How to Cook Chicken Cordon Bleu
- 1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
- 6 thin slices of salt-cured Virginia-smoked ham
- 3 slices domestic Swiss cheese
- 1 whole egg
- 1/4 cup water
- 1/4 cup flour
- 1 cup breadcrumbs
- 1/2 teaspoon kosher salt
- 1/2 tablespoon table ground black pepper
- 1 tablespoon olive oil
- Slice chicken horizontally without cutting all the way through to create butterfly breast.
- Place chicken on cutting board with sheet of plastic wrap over top. With meat mallet, gently pound chicken to even thickness of breast. Place two slices ham and cheese on one side of breast and fold back over.
- In bowl, whip together egg and water to create egg-wash.
- On two separate plates, put flour and breadcrumbs. Season flour with salt and black pepper.
- Carefully dredge chicken first into seasoned flour, then into egg-wash, followed by breadcrumbs.
- Heat olive oil in ovenproof sauté pan. Place chicken in pan to brown. Cook for 2 minutes on one side, then flip each breast over. Place pan into oven at 350°F and cook until each chicken breast reaches 170°F internal temperature, about 20-25 minutes.
(Family Features) When looking for inspiration on the grill, nothing beats the tender, juicy pork chop. This hearty protein is a versatile canvas for a wide range of mouthwatering rubs, glazes and marinades that will ignite taste buds with bold new flavors.
To fire up your grill creativity, look to simple, fuss-free recipes that pack big flavor. Take your pork chops on a jaunt through the Mediterranean with a savory Basil-Garlic Rub. Or, spice up the chop with a Fire-Lovers Rub, featuring a robust blend of Southwestern-inspired spices. No matter what tastes you crave, the pork chop is your perfect partner on the grill all year long.
For more on how to get the most out of pork on the grill, turn to these tips from the National Pork Board:
Know your chops. Did you know there are five different pork chop cuts? From the richly marbled blade chop to the lean iconic loin chop, there are many delicious options for quick-cooking chops on the grill. Ask your retailer or butcher to help choose the cut that's right for you-it might just result in a new favorite.
Make it your own. Pork chops pair perfectly with a virtually endless variety of tasty rubs and marinades. Experiment with your own flavor combinations by taking standby recipes and swapping out or adding ingredients to suit your family's tastes.
Mind your cook time. For juicy, tender pork, the USDA now recommends cooking chops, roasts and tenderloins to an internal temperature of 145°F with a 3-minute rest. Be sure to use a digital cooking thermometer for the most delicious results.
For more details on pork chop cuts, tips and mouthwatering recipes, visit www.PorkBeInspired.com. You can also follow the National Pork Board on Facebook at www.facebook.com/PorkBeInspired and on Twitter @AllAboutPork.
When looking for inspiration on the grill, nothing beats the tender, juicy pork chop.
- 4 bone-in pork loin chops, 3/4-inch thick
- 2 garlic cloves, peeled
- 1 cup fresh basil leaves, packed
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make a thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
- Prepare medium-hot fire in grill. Brush grate clean and oil grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest.
Calories: 210g | Total Fat: 14g
Cholesterol: 60mg | Protein: 27g
Carbohydrates: 2g | Sodium: 620mg
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon coarse salt
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon coarsely ground black pepper
- Mix chili powder, oregano, cumin, salt, cayenne, granulated garlic and black pepper in small bowl. Rub both sides of pork chops with spice mixture. Let stand 15 to 30 minutes. Cook chops to an internal temperature of 145°F with a 3-minute rest.
Calories: 220g Total Fat: 14.5g
Cholesterol: 60mg Protein: 27g
Carbohydrates: 4g Sodium: 1220mg
Makes enough for 4 pork chops
SOURCE: National Pork Board
(Family Features) Popular in restaurants across the country, Brazilian — or churrasco-style — barbecue is making a move to the backyard, as cited in the McCormick Flavor Forecast® 2014: Grilling Edition. It’s a natural fit for patio gatherings, especially those cheering on a team during soccer’s biggest tournament.
The long skewers of slow-roasted meat common in Brazilian restaurants are surprisingly easy to recreate at home. By incorporating zesty seasonings and using a quick marinating technique, grillers can easily create tender roasted meat bursting with Latin American flavor.
“This take on Brazilian barbecue has all the elements of great summer party food — it’s served on individual skewers, takes minutes to make, and is a great way to get all your guests in the soccer spirit,” said Chef Kevan Vetter of the McCormick Kitchens. “My favorite part of this recipe is the five-minute marinade — just massage the marinade into the meat to pack in the flavor, eliminating additional time in the fridge.”
Have some Brazilian barbecue tips and recipes of your own? Share with us at www.FlavorofTogether.com or on social channels using #FlavorStory. For every story shared, McCormick will donate $1 to United Way to help feed those in need as part of its 125thAnniversary.
For more Brazilian recipes and ideas, from spicy guava chicken wings to chimichurri potato salad, visit www.grillingflavorforecast.com and www.pinterest.com/mccormickspice, or join the Grillerhood at www.facebook.com/grillmates.
Brazilian-Style Garlic-Cilantro Steak Skewers
- 1 package McCormick® Grill Mates® Garlic Herb & Wine Marinade
- 1/4 cup oil
- 1/4 cup water
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon white vinegar
- 1 teaspoon McCormick® Coarse Ground Black Pepper
- 2 pounds boneless sirloin steak, cut into 2-inch chunks
- 1/2 cup grated Parmesan cheese, divided
- Mix marinade mix, oil, water, cilantro, vinegar and pepper in large resealable plastic bag. Add steak; turn to coat well. Massage steak in marinade for 4 to 5 minutes, so meat absorbs marinade.
- Remove steak from marinade. Thread steak onto long double skewers. Sprinkle with 1/2 of the Parmesan cheese. Discard any remaining marinade.
- Grill steak over medium-high heat 5 minutes per side or until desired doneness. Sprinkle steak with remaining Parmesan cheese.
SOURCE: McCormick & Company, Inc.
- 1/4 pound spaghetti
- 3/4 pound boneless, skinless chicken thighs, cut into thin strips
- 1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
- 4 teaspoons Kikkoman Soy Sauce, divided
- 2 tablespoons vegetable oil, divided
- 1 small carrot, julienned
- 2 stalks celery, cut diagonally into thin slices
- 1/2 onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 pound bean sprouts
- 1/4 teaspoon black pepper
- 1 teaspoon Asian sesame oil
- Cook pasta according to package directions; drain, rinse and drain thoroughly.
- Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes.
- Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper.
- Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.
Makes 4 servings
- 2 cups (8 ounces) dry penne pasta
- 8 sun-dried tomatoes, chopped (about 1/3 cup)
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
- 2 cups (8-ounce package) shredded Italian-style four cheese blend
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- COOK pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
- MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
- ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.
Calories: 260 | Total Fat: 10g
Cholesterol: 30mg | Protein: 15g
Carbohydrates: 28g | Sodium: 390mg
Makes about 7, 1/2-cup servings
Source Nestlé Carnation Milks
- 1 medium spaghetti squash (1 1/2 to 2 pounds) washed, halved lengthwise and seeded
- 1/2 ripe Avocado from Mexico (4 ounces), pitted and diced
- 1/4 cup fresh basil leaves or Italian parsley
- 1 tablespoon chopped chives
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup hot water
- 2 tablespoons chopped fresh basil or parsley (optional)
- Preheat oven to 375°F. Lightly coat a baking sheet with olive oil cooking spray.
- Pierce outside of each half of squash a few times with a fork. Place squash cut side down on baking sheet and bake for about 45 minutes, or until very tender when tested with a fork. Cool slightly.
- Meanwhile, place avocado, basil or parsley, chives, Parmesan, garlic, salt, black pepper and hot water in blender and process until smooth, turning blender off and on occasionally and adding a tablespoon or two of additional hot water if needed. There will be between 1/2 and 3/4 cup of pesto.
- When squash has cooled, use fork to rake the spaghetti-like threads of squash into a serving bowl. Discard skin. Drizzle pesto over squash and garnish with fresh basil or parsley if desired.
Makes 6 servings
Notes, Tips & Suggestions
Credit: Cheryl Forberg, R.D. "The Biggest Loser: Simple Swaps" (Rodale, 2009)
Source Avocados from Mexico
- 4 ounces bacon, coarsely chopped
- 2 tablespoons butter
- 2 small leeks, trimmed and chopped
- 1 large onion, diced (about 1 cup)
- 1 large carrot, diced (about 1/2 cup)
- 1 clove garlic, minced
- 1/4 cup all-purpose flour
- 6 cups Wolfgang Puck Organic Free Range Chicken Broth
- 3 large Russet potatoes, cut into cubes (about 4 cups)
- 1/2 cup heavy cream
- 2 cups grated sharp cheddar cheese (about 8 ounces)
- Freshly ground black pepper
- Chopped fresh chives
- Cook bacon in a 4-quart saucepan over medium-high heat until crisp. Remove bacon from saucepan. Pour off all but 1 tablespoon drippings. Add butter to saucepan and cook and stir until melted.
- Add leeks, onion, carrot and garlic to saucepan and cook until tender, stirring occasionally. Add flour and cook and stir for 2 minutes. Gradually stir in broth.
- Add potatoes and heat to a boil. Reduce heat to low. Cook for 15 minutes or until potatoes are tender and the broth mixture is thickened.
- Stir cream and cheese in saucepan and cook until cheese is melted. Season with black pepper. Crumble bacon. Sprinkle soup with bacon and chives before serving.
Makes 6 servings