Beef Recipes for winter

You chose beef, spicy and flavorful and winterhere are some dinners that fit the bill!
6 1/2 4 sprigs fresh marjoram, leaves stripped grated peel of 1 lemon cup extra-virgin olive oil (EVOO) salt and pepper 8-ounce strip steaks, at room temperature

spicy & flavorful

Chili Pilaf with Steak and Chimichurri

Makes: 4 servings

2 tablespoons butter 1/4 cup orzo pasta 13/4 cups chicken stock 1 cup rice 1/4  cup pimientos, drained well and finely chopped 1 tablespoon chili powder (about a palmful) 11/2  teaspoons sweet smoked paprika (about 1/2 palmful) 1/4 cup sherry vinegar 1 large shallot, coarsely chopped 1 large clove garlic, grated or minced 1 cup packed flat-leaf parsley 7 sprigs fresh thyme, leaves stripped

Ingredients

1. Preheat a grill pan or large cast-iron skillet over medium-high heat. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the orzo and cook, stirring, until toasted and golden-brown, about 3 minutes. Stir in the chicken stock, rice, pimientos, chili powder and paprika and bring to a boil. Lower the heat, cover and simmer for 18 minutes. Remove from the heat and fluff with a fork. 2. While the pilaf is working, using a food processor, pulse the vinegar, shallot, garlic, parsley, thyme, marjoram and lemon peel until finely chopped, scraping down the food processor occasionally. Transfer the mixture to a bowl and stir in the EVOO; season with salt and pepper. 3. Season the steaks with salt and pepper. Cook on the grill pan, turning once, for 8 minutes for rare. Let the meat rest for a few minutes, then serve with the pilaf and chimichurri.

Directions

Domaine du Mortier Graviers 2007 (France)

Tip 1: PAIR WITH

Everyday with Rachael Ray 1

2. In a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar and hot sauce. Stir into the chili. Stir in the beef stock and bring to boil, then lower the heat and cook until thickened, 6 to 7 minutes. 3. Serve the chili in bowls. Top with the sour cream and parsley.

Snake River Lager (WY)

Tip 1: PAIR WITH

Steakhouse Chili
Makes: 4 servings

1  tablespoon extra-virgin olive oil (EVOO) 4  slices lean, smoky bacon, finely chopped 2  pounds ground sirloin beef 1  large onion, finely chopped 3  cloves garlic, finely chopped 4  tablespoons chili powder salt and pepper 1  15-ounce can tomato sauce 1/3 cup Worcestershire sauce 1/4 cup dark brown sugar 2  tablespoons hot pepper sauce 2 cups beef stock sour cream, for topping 1/2  cup finely chopped flatleaf parsley, for topping 1. In a large pot or Dutch oven, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the bacon and cook until the fat renders, about 2 minutes. Add the beef and cook, stirring, until browned, 8 to 10 minutes. Add the onion and cook until softened, about 5 minutes. Add the garlic and chili powder, a little salt and lots of pepper.
Directions

Ingredients

Fire-Roasted Tomato and Hot Sausage n Beef Rigatoni

Makes: 4 servings

2 large red bell peppers 2  tablespoons EVOO, plus more for drizzling 3/4  pound bulk hot italian sausage 1/2 pound ground beef sirloin 1 small red onion, chopped 3  to 4 cloves garlic, thinly sliced 1  hot cherry pepper, seeded and chopped, or fresno chile pepper, thinly sliced salt and black pepper 2 tablespoons tomato paste 1/2 cup spicy red wine 1  can (28 oz.) or 2 cans (15 oz. each) diced fire-roasted tomatoes 1/2 cup beef stock 1 pound rigatoni pasta Pecorino-romano cheese, for serving  a generous handful flat-leaf parsley, chopped

Ingredients

1. Char the bell peppers under a hot broiler or directly over a high flame on the stovetop to blacken all over, turning occasionally. Place the charred peppers in a bowl, cover with plastic wrap and let cool. Peel off and discard the skins and seeds. Quarter the peppers lengthwise, then slice crosswise into strips. 2. In a dutch oven, heat 2 tbsp. EVOO over medium-high heat. Add the sausage and beef and brown, crumbling the meat, 7 to 8 minutes. Stir in the onion, garlic and hot pepper until softened; season with salt and pepper. Stir in the tomato paste for 1 minute, then add the wine and reduce for 1 minute. Add the tomatoes, stock and bell peppers; simmer to thicken. 3. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup cooking water. Add the pasta and reserved cooking water to the sauce and toss for 1 to 2 minutes. Serve in shallow bowls with lots of cheese and the parsley. Gild the lily with an extra drizzle of EVOO.

Directions

Everyday with Rachael Ray 2