Brooke Williamson

Korean Marinated Tri-Tip

@ChefBrookeW 

1. Place Tri-Tip in a large food-safe plastic bag. Add marinade ingredients and half of scallions; turn to coat. Close bag securely and marinate in refrigerator 6 to 12 hours.
2. Remove Tri-Tip from bag; discard bag and marinade. Grill, 10 minutes on each side (over medium heat on preheated gas grill, 8 to 10 minutes) or until the internal temperature reaches (130°F). Rest 10 minutes or until internal temperature reaches (145°F).
3. Slice Tri-Tip against the grain. Garnish with remaining scallions to serve. 
   

Nutrition information per entire recipe: 433 Calories; 23.0 g Total Fat (6.9 g Saturated Fat; 0.2 g Trans Fat; 3.6 g Polyunsaturated Fat; 11.1 g Monounsaturated Fat); 133.0 mg Cholesterol; 777.0 mg Sodium; 12.0 g Total Carbohydrate; 1.1 g Dietary Fiber; 7.4 g Total Sugars; 5.0 g Added Sugars; 45 g Protein; 54.1 mg Calcium; 3.6 mg Iron; 686.0 mg Potassium; 0.0 mcg Vitamin D; 0.3 mg Riboflavin; 18.4 mg Niacin; 1.0 mg Vitamin B6; 2.7 mcg Vitamin B12; 365.0 mg Phosphorus; 8.4 mg Zinc; 50.5 mcg Selenium; 171.1 mg Choline

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Jet Tila

Braised Beef Short Ribs

@JetTila

1. Preheat oven to 450°F. Season beef with salt and pepper; dredge in flour, shaking off excess.  Heat oil in a Dutch oven or other heavy bottomed pot, over medium-high heat. Place short ribs in Dutch oven; brown on all sides (in batches if necessary), about 5 minutes. When deep golden brown in color, remove to a plate; set aside.
2. Add carrots, celery, onion, garlic and bay leaves to the pot. Stir occasionally, until vegetables are lightly browned and fragrant, 2 to 3 minutes.
3. Deglaze pan with red wine. Scrape bottom of pan lightly with a wooden spoon, releasing brown bits from the bottom of pan. Add beef stock and herb bouquet. Return short ribs to the pot. Bring to a boil, then reduce to a simmer.
4. To make a cartouche (parchment paper lid), take parchment and fold opposite corners in half to make a triangle. Fold opposite corners again, three more times, making a narrow triangle. Measure it from the center to the edge of the pot, trimming edge with scissors. Cut about 1/2-inch from the point of the triangle. Unfold (resulting in a rough circle with a hole in the center) and place in the pot. Pressing with a spoon into surface of liquid. This keeps the surface moist, but also allows for some evaporation and concentration of flavors.
5. Simmer covered about 2 hours. Remove herb bouquet and discard.
   

Nutrition information per entire recipe: 462 Calories; 21.7 g Total Fat (5.4 g Saturated Fat; 0.1 g Trans Fat; 3.4 g Polyunsaturated Fat; 11.4 g Monounsaturated Fat); 58.0 mg Cholesterol; 1602.0 mg Sodium; 22.0 g Total Carbohydrate; 3.2 g Dietary Fiber; 5.0 g Total Sugars; 0.0 g Added Sugars; 23.0 g Protein; 89.0 mg Calcium; 5.0 mg Iron; 822.0 mg Potassium; 0.2 mcg Vitamin D; 0.4 mg Riboflavin; 6.5 mg Niacin; 0.4 mg Vitamin B6; 2.0 mcg Vitamin B12; 238.0 mg Phosphorus; 5.2 mg Zinc; 18.3 mcg Selenium; 87.7 mg Choline

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Burt Bakman

Ribeye Beef Kebabs

@BurtBakman

1. Prepare marinade, place garlic, shallots, parsley, cilantro, oil, vinegar, salt, pepper and lemon zest in in food processor or blender container. Cover; pulse until well blended (if too dry or thick add more olive oil). Remove and refrigerate a fourth of marinade for cooking. Place steak pieces and remaining marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
2. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces. Season with salt, as desired.
3. Place kabobs on grid over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with marinade during last 5 minutes. Remove from grill and brush with any remaining marinade. 
   

Nutrition information per entire recipe: 485 Calories; 33.4 g Total Fat (7.8 g Saturated Fat; 0.2 g Trans Fat; 2.6 g Polyunsaturated Fat; 20.0 g Monounsaturated Fat); 131.0 mg Cholesterol; 93.0 mg Sodium; 2.0 g Total Carbohydrate; 0.8 g Dietary Fiber; 0.6 g Total Sugars; 0.0 g Added Sugars; 42.0 g Protein; 41.1 mg Calcium; 3.6 mg Iron; 601.0 mg Potassium; 0.0 mcg Vitamin D; 0.2 mg Riboflavin; 17.2 mg Niacin; 0.9 mg Vitamin B6; 2.6 mcg Vitamin B12; 338.0 mg Phosphorus; 8.1 mg Zinc; 48.9 mcg Selenium; 102.1 mg Choline

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