Trudy’s Sloppy Joes

1 to 1.5 pounds lean ground beef
¼ cup fresh chopped onions
¼ cup fresh chopped green peppers
1 can cream of tomato soup concentrate (do not add water or milk)
¼ cup catsup
One tablespoon brown sugar
Pinch of dry mustard

Brown the ground beef with the onions and peppers– add salt and pepper to taste.
Drain fat.
Add remainder of ingredients. Mix well.
Simmer for 10 minutes. Serve on toasted buns.

Korean Style Bone-In Steak

1/3 cup soy sauce
1 teaspoon toasted sesame oil
2 tablespoons rice wine, rice vinegar, or dry sherry
3 tablespoons vegetable oil
4 minced garlic cloves
1 finely chopped small red chile (with or without seeds)
¼ cup sugar
4 thinly sliced green onions
4 one inch thick bone-in steaks

In a large sealable plastic bag, combine all ingredients, including the steak; seal, and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning the meat at least once. When ready to grill, remove from the marinade, pat dry, and grill to desired doneness.
Serves 4

Smoky Meatballs

1 pound ground beef chuck
3 large eggs
½ cup fresh Italian bread crumbs
3 cloves garlic, minced
½ cup freshly grated Romano cheese, or more to taste
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper

In a large bowl, combine all the ingredients. Shape into 12 large meatballs. Place in a covered container and refrigerate for at least 8 hours to allow the flavors to meld and the meatballs to firm up.

To grill the meatballs, prepare a hot fire. Grill for about 15 minutes, turning several times so they are charred all over.
To smoke the meatballs, prepare an indirect fire at 250 degrees F. Place the meatballs directly on the grill grate or in a disposable aluminum pan on the indirect side of the smoker. Smoke for 1 hour.

Serve hot with marinara sauce, horseradish cocktail sauce, or in your favorite pasta sauce .
Makes 12 meatballs

Grilled Flat Iron Steak With Blue Cheese/Chive Butter

2 tablespoons red wine vinegar
¼ cup olive oil
2 cloves garlic, minced
1 ½ pounds flat iron steak
1 tablespoon cracked black pepper
1 teaspoon dried rosemary leaves
3 tablespoons softened unsalted butter
1 ounce crumbled blue cheese
1 tablespoon chopped fresh chives
1 teaspoon dried oregano
1/8 teaspoon cracked black pepper
¼ teaspoon kosher salt

Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag and pour the marinade over the top. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare.
Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese/chive butter.
Serves 4

Trudy’s World’s Best Meatloaf

Meatloaf:
2/3 cup dry breadcrumbs
1 1/2 pounds lean ground beef
1/4 cup fresh chopped onions
1/8 teaspoon ground pepper
1 cup milk
2 slightly beaten eggs
1 teaspoon salt
1/2 teaspoon ground sage
Topping ingredients:
3 tablespoons brown sugar
1/4 teaspoon ground nutmeg
1/4 cup ketchup
1 teaspoon dry ground mustard

Mix all of the meatloaf ingredients. Mix together well, but do not over handle as this will make the beef tough. Put the meatloaf mixture in a greased or lightly sprayed loaf pan.
*optional variation-you can fold chunks of sharp cheddar cheese into the meatloaf mixture
Mix all of the topping ingredients and spread over the top of the meatloaf before baking.
*optional variation-you can lay pre-cooked bacon on top of the meatloaf before the topping is applied.
Bake at 350 degrees until the center of the meatloaf is done, approximately 1 hour. To test for doneness, cut into the center of the meatloaf.
Remove the meatloaf from the loaf pan immediately and place on a serving plate. Allow to rest for about 5 minutes. Leaving the meatloaf in the pan will allow it to absorb the grease from the baking process.

BBQ New York Strip Steak

1/2 cup extra virgin olive oil
1/2 cup worcestershire sauce
1/4 cup minced garlic
1/4 cup steak seasoning
1 tablespoon red wine vinegar
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
4-8oz New York Strip Steaks

-In a bowl mix together all of the ingredients, except the steaks, and then pour the mix into a large resealable bag.
-Place the steaks into the bag and gently shake to coat them with marinade
-Seal the bag and marinate the steaks in the fridge
-During the last 30 minutes, place the bag of marinade & steaks on the counter, to come to room temperature
-Preheat the grill for high heat
-Lighlty oil the grill grate
-Discard the unused marinade
-Place the steaks on the grill and cook for 7 minutes on each side or to desired doneness

Herb Marinated Grilled Top Sirloin

1-1 1/2 pounds top sirloin steak
1 1/2 tablespoon olive oil
1/3 cup white wine vinegar
1/4 cup burgandy or sherry wine
1/8-1/4 cup worcestershire sauce
3 garlic cloves, minced
2 tablespoons orange or pineapple juice
2 teaspoons sugar
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon crushed rosemary
1/2 teaspoon oregano

-Place the steak in a large plastic resealable bag or glass pan
-In a small bowl, whisk together all of the remaining ingredients for the marinade & then pour this over the steak
-Seal/cover and place in the fridge for at least 6 hours, turning every few hours
-Remove the steak from the marinade & allow it to come to room temperature
-Preheat the grill to medium high heat
-Grill for about 5 minutes on each side, or until desired doneness is reached
-Allow the steak to ‘rest’ for 10 minutes before slicing
Serves 4

Spring Sirloin Steak

1/4 cup soy sauce
1 clove garlic, minced or pressed
1/2 cup orange juice
2 dashed ground cloves
2 pounds boneless beef top sirloin steak

-Combine the first 4 ingredients
-Place the steak in a shallow pan & pour the sauce over the steak
-Cover & refrigerate 2-4 hours, turning once
-Preheat grill to medium high heat
-Drain the marinade from the steak
-Grill steak to desired doneness, turning only once
Makes 5-6 servings

Curry Burgers

1 pound ground beef chuck
1 egg
2 tablespoons grated onion
2 tablespoons chopped raisins
1/4 cup dry breadcrumbs
3 tablespoons cold water
1 teaspoons pepper
1 teaspoon curry powder

-Preheat grill to medium high heat
-Mix all ingredients well together
-Shape into cakes & rub each over with a little olive oil
-Grill turning regularly
Serves 4

Juicy Marinated Ribeye Steaks

1/4 cup canola oil
1/2 teaspoon onion salt
1/4 cup root beer
1/2 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1/2 teaspoon dried basil
2 tablespoons teriyaki sauce
1/2 teaspoon ground thyme
2 tablespoons steak sauce
1/2 teaspoon dried rosemary
1 teaspoon garlic salt
4 (6oz) boneless ribeye steaks

-Mix all of the ingredients, except the steaks, in a bowl
-Arrange the ribeye steaks in a single layer in a shallow non-reactive dish. Pour the marinade over the steaks, flipping the meat to coat both sides. Marinade in the fridge for 3-4 hours, flipping meat once halfway through.
-Preheat the grill to medium-high heat and lightly oil the grate
-Remove the steaks from the marinade and shake off excess moisture; discard the remaining marinade. Allow the steaks to come to room temperature.
-Cook the steaks until they are beginning to firm and are hot & slightly pink in the center, 5-7 minutes per side. A meat thermometer inserted into the center should read 140 degrees F for medium
Serves 4

Spicy Lemon Pesto Flat Iron Steaks

4 flat iron steaks (2 one pound steaks to be cut in half)
3 large garlic cloves, minced
salt
Spicy Lemon Pesto:
1/3 cup prepared basil pesto sauce
1 tablespoon fresh lemon juice
1 teaspoon freshly grated lemon peel
1/2 teaspoon crushed red pepper

-Combine spicy lemon pesto ingredients in a small bowl & set aside
-Press garlic evenly onto beef steaks & allow them to come to room temperature
-Preheat grill to medium high heat & lightly oil the grill grate
-Place steaks on the grill, cover, & cook for 10-14 minutes-turning once. This should make the steaks about medium-rare to medium
-Season with salt as desired
-Rest steaks for 3-5 minutes before serving
-Top steaks with pesto & garnish with lemon peel, if desired
Serves 4

Grilled Balsamic & Soy Marinated Flat Iron Steak

1/2 onion, chopped
1 tablespoon dijon mustard
3 cloves garlic, chopped
1 tablespoon rosemary
1/4 cup olive oil
1 teaspoon salt
1/4 cup balsamic vinegar
1/2 teaspoon ground black pepper
1/4 cup soy sauce
1 1/2 pounds flat iron steak

-Whisk all of the ingredients together, except the steak, in a bowl
-Put the flat iron steak in a large resealable bag. Pour the marinade into the bag and coat the steak with the marinade. Squeese excess air from the bag and seal. Marinate in the fridge for at least 30 minutes, up to 6 hours
-Preheat the grill to medium high heat & lightly oil the grate
-Remove the steak from the marinade & shake to remove the excess liquid. Reserve marinade
-Cook the steak until firm, hot in the center, and just turning from pink to grey-4-6 minutes per side. Brush occasionally with the reserved marinade. A meat thermometer inserted should read 150 degrees F
-Move the steak to a cutting board and let it rest for 5 minutes before serving
Serves 4