Ingredients

• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp prepared horseradish
• 1 tsp Dijon mustard
• 1/2 tsp ground celery seed
• 1 10 oz striploin steak
• 4 cups mixed greens
• 1 cup halved cherry tomatoes
• 1/4 red onion, sliced
• 1/4 cup crumbled goat cheese
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the olive oil, red wine vinegar, Worcestershire sauce, prepared horseradish, Dijon mustard, and celery seed. Season with salt and pepper to taste. Set it aside.
Heat a well-greased grill pan over medium-high heat. Pat the steak dry with a paper towel. Season it liberally with salt and pepper. Transfer the steak to the grill pan. Cook the steak until it releases easily from the pan, about 3 minutes. Flip the steak and continue to cook on the remaining side until the steak is cooked to your liking, about 2 to 3 minutes for medium-rare. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Once the steak has rested, slice the steak and set it aside.
While the steak is resting, arrange mixed greens in a serving dish. Top the greens with the tomatoes, onion, and goat cheese. Arrange the steak slices over the salad.
Serve immediately topped with the dressing.

Ingredients

SECRET SAUCE

• 1/3 cup tomato ketchup
• 1/4 cup mayonnaise
• 2 tsp mustard
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce, optional

SMASH BURGERS

• 1 lb ground beef
• 1 tsp salt
• 4 slices American cheese
• 4 hamburger buns
• 1/4 head green leaf lettuce, shredded
• 1 tomato, sliced

Preparation

To make the Secret Sauce, in a small bowl, whisk together the ketchup, mayonnaise, mustard, Worcestershire sauce, and hot sauce. Set it aside.
Divide the ground beef into 4 equal sections if you’re making full-size burgers or 6 equal parts for sliders. Roll each section gently into balls and place them on a plate or baking sheet.
Heat a well-greased cast-iron pan or griddle over high heat. Place a ground beef ball in the pan and using a large flat spatula, smash them until they are approximately 1/2 inch high. Cook for about 2 minutes or until the burger develops a deep brown color. Flip the patty and add the cheese immediately. Cook for an additional 1 to 2 minutes, or until the cheese is fully melted and the burger is cooked to your liking.
Transfer the cooked patty to a bun, top with Secret Sauce, lettuce, and tomato. Enjoy immediately.

Ingredients

• 1 tbsp oil
• 1 lb lean ground beef
• 1 lb ground chicken
• 1 yellow onion, diced
• 3 celery ribs, diced
• 2 carrots, peeled and diced
• 4 garlic cloves, minced
• 1/3 cup red wine
• 2 28-oz cans crushed tomatoes
• 2 cups beef broth
• 1 cup milk
• 2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 2 tsp sugar
• 1 Parmesan cheese rind
• Salt and pepper to taste

Preparation

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and ground chicken and cook, breaking it up with the side of a spoon, until it is no longer pink, 6 to 7 minutes. Add the onion, celery, and carrot. Cook until the vegetables begin to soften, about 4 minutes. Add the garlic and cook for another minute. Add the red wine and cook for 3 to 4 minutes. Add the crushed tomatoes, beef broth, milk, oregano, basil, thyme, sugar, and Parmesan rind if using. Stir well.
Bring the sauce to a boil, reduce the heat to low, cover, and simmer for 2 to 3 hours. Remove the lid and simmer for an additional 30 minutes. Remove the Parmesan rind and discard it. Season with salt and pepper.
Serve immediately or store in the refrigerator for 3 to 4 days. This sauce can also be frozen for up to 3 months.

Ingredients

• 1 tbsp vegetable oil
• 1 lb lean ground beef
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 garlic clove, minced
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels, fresh, frozen, or canned
• 4 cups beef broth
• 2 cups tomato sauce
• 1 1/2 tbsp chili powder
• 1 tsp ground cumin
• 1 lb dried pasta shells
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 1/4 cup sour cream

Preparation

In a large soup pot or Dutch oven, heat the oil over medium-high heat. Add the ground beef and cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 to 6 minutes. Add the onion and bell pepper and cook until they begin to soften, 2 to 3 minutes. Add the garlic and cook it for another 30 seconds. Add the beans, corn, pasta, beef broth, tomato sauce, chili powder, and ground cumin. Stir well and then bring the mixture to a boil.
Once it has reached a boil, reduce the heat to medium, cover, and cook, stirring every 2 to 3 minutes, until the liquid has been absorbed and the pasta is tender, between 12 and 14 minutes. Stir in the cheese and season with salt and pepper to taste.
Serve immediately topped with sour cream or store it in the refrigerator for up to 3 days.

Ingredients

Meatballs

• 1 lb lean ground beef
• 1/4 cup breadcrumbs
• 1 large egg
• 1/2 cup shredded Gruyère cheese
• 2 tsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• 1 garlic clove, grated
• Salt and freshly ground black pepper

French Onions

• 2 tbsp butter
• 2 yellow onions, sliced
• 1 cup beef broth
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1/2 cup shredded Gruyère cheese
• Salt and freshly ground black pepper

Preparation

Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Set it aside.
To make the meatballs, in a large bowl, combine the ground beef, breadcrumbs, egg, and Gruyère cheese. Stir in the Worcestershire sauce, thyme leaves, and garlic. Season with salt and pepper to taste.
Using hands or a cookie scoop, shape the meatballs and arrange them on the baking sheet. Bake until they are golden and cooked through, about 20 to 25 minutes.
While the meatballs are baking, to make the French onions, in a large oven-safe skillet, melt the butter over medium-high heat. Add the onions to the skillet and season with salt and pepper to taste. Reduce the heat to medium and cook, stirring occasionally, until the onions are golden brown, about 20 to 25 minutes. Stir in the beef broth, Worcestershire sauce, Dijon mustard, and thyme leaves. Season with salt and pepper to taste. Bring the mixture to a simmer. Transfer the meatballs to the pan and continue to cook until the liquid begins to reduce, about 5 minutes.
Top the meatballs with the remaining Gruyère cheese and broil in the oven until the cheese is melted and golden, about 1 to 2 minutes.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1 package frozen meatballs
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup beef broth
• 1/4 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 1 lb dried egg noodles
• Salt and freshly ground black pepper

Preparation

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Arrange the meatballs on the baking sheet. Bake them until they are golden and cooked through, about 10 to 15 minutes.
While the meatballs are baking in a large skillet, melt the butter over medium-high heat. Stir in the flour. Cook, stirring, for 1 minute. Stir in the beef broth, cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper to taste. Continue to cook, stirring, until the sauce thickens, about 1 to 2 minutes. Stir in the meatballs and continue to cook, stirring occasionally, until the meatballs are coated and hot, about 2 to 3 minutes. Stir in the parsley.
While the meatballs are cooking in the sauce, in a large pot of boiling water, cook the egg noodles according to package directions.
Serve the meatballs immediately over the egg noodles or store in the refrigerator for up to 3 days.

Ingredients

• 1 tbsp oil
• 1 lb lean ground beef
• 2 cups tomato sauce
• 1 cup beef broth
• 1/2 tsp red pepper flakes
• 2 cups chopped baby spinach
• 1 package fresh cheese and spinach ravioli
• 1/2 cup shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Preparation

In a large oven-safe skillet, heat the oil over medium-high heat. Add the beef to the skillet and cook, breaking it up with the side of the spoon, until it is no longer pink, about 5 minutes. Season with salt and pepper to taste. Stir in the tomato sauce, beef broth, and red pepper flakes. Bring the mixture to a boil. Reduce the heat to medium. Stir in the baby spinach and cook until it is wilted, about 2 minutes. Stir in the ravioli and reduce the heat to medium-low. Continue to cook, stirring occasionally, until the pasta is cooked, about 5 to 6 minutes. Top the pasta with the mozzarella and Parmesan cheese.
Broil the pasta until the cheese is golden, about 1 to 2 minutes.
Serve immediately topped with the parsley or store in the refrigerator for up to 3 days.

Ingredients

• 1 tbps oil
• 1 lb lean ground beef
• 1 yellow onion, diced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 cup long grain white rice
• 1 tsp Italian seasoning
• 1 cup tomato sauce
• 2 cups beef broth
• 1/2 cup shredded mozzarella cheese
• Salt and freshly ground black pepper

Preparation

In a large oven-safe skillet, heat the oil over medium-high heat. Add the beef to the pan and season it with salt and pepper to taste. Cook, breaking it up with the side of a spoon, until it is no longer pink, about 4 to 5 minutes. Add the onion, yellow bell pepper, and red bell pepper. Cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the rice and Italian seasoning. Cook, stirring, for another 1 to 2 minutes. Stir in the tomato sauce and beef broth. Bring the mixture to a boil. Reduce the heat to low and cook, covered, until the rice is cooked, about 15 to 20 minutes.
Once cooked, top the mixture with the mozzarella cheese. Broil until the cheese is melted and lightly golden, about 1 to 2 minutes.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1 Asian pear, peeled and diced
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1 tbsp chili garlic sauce
• 1 tbsp sesame oil
• 3 garlic cloves, peeled
• 2 tsp grated fresh ginger
• 2 lbs sirloin steak, sliced
• 1/4 cup chopped fresh cilantro
• 3 green onions, thinly sliced
• 1 tsp sesame seeds

Preparation

To make the sauce, in the bowl of a food processor, add the Asian pear, soy sauce, brown sugar, chili garlic sauce, sesame oil, garlic, and ginger. Blend until the mixture is smooth. Set it aside.
Arrange the beef in the slow cooker. Pour the sauce over the beef. Cook, covered, on high for 3 to 4 hours or on low for 6 to 8 hours.
Once the beef is tender, using two forks, shred the beef.
Serve immediately topped with the cilantro, green onions, and sesame seeds. Store in the refrigerator for up to 3 days.