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

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

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

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.

Bacon Cheeseburger Rice Easy Dinner

Ingredients:
1 pound lean ground beef
1 ¾ cups water
2/3 cup BBQ sauce
1 tablespoon mustard
2 teaspoons dried minced onion
½ teaspoon ground black pepper
2 cups uncooked instant rice
1 cup (4 oz) shredded cheddar cheese
1/3 cup chopped dill pickles
5 bacon strips, cooked & crumbled

Directions:
In a large skillet, cook beef until no longer pink; drain grease.
Add the water, BBQ sauce, mustard, onion and pepper.
Bring to a boil; stir in the rice.  Sprinkle with cheese.  Reduce heat; cover and simmer 5 minutes or until rice is tender.
Sprinkle with pickles and bacon.  Serve hot.
Serves 4
From prep to table 30 minutes