Carne Asada with Chipotle and Honey
We’ve tweaked this taqueria classic by adding chipotle, soy sauce and honey for a bit of sweetly spicy umami flavor. Be sure to reserve a tablespoon of the marinade before adding it to the meat; you’ll use it to make a quick dressing after slicing the cooked steak. Inexpensive skirt steak is great cut of beef for this recipe; cooking it hot and fast is the key to reaping the most tender results. If grilling outside isn’t an option, this recipe works equally well on a grill pan. Slice the steak against the grain, and serve with warm tortillas and your favorite taco toppings. Chop up leftovers and serve with black beans over eggs and sliced avocado for a hearty riff on huevos rancheros.
Asian Beef Stew
Sisters Jasmine and Melissa Helmsley, who created the superpopular London-based wellness blog Hemsley + Hemsley, grew up cooking Filipino food with their Manila-born mother, Evangeline Garcia. The flavors of the Philippines is laced through this rich stew of short ribs simmered in a broth punched up with star anise and a touch of fish sauce. Slideshow: More Beef Stew Recipes
Grilled Boneless Short Ribs with Scallion-Sumac Gremolata
Typically cooked low and slow, these boneless short ribs get perfectly tender on the grill. A quick brush with fish sauce adds a layer of umami, while the brown sugar rub provides a shortcut to charred flavor. Thinly sliced and topped with a charred scallion gremolata, they’re right at home on your late-summer plate.
Hanger Steak with Kimchi Glaze and Miso Butter–Grilled Vegetables
This summer cookout showstopper by 2016 BNC member Ravi Kapur, owner of Liholiho Yacht Club in San Francisco, is your umami-packed, Hawaiian-inspired answer to grilling monotony. The glaze comes together quickly, and layers tart pineapple and tangy kimchi onto juicy hanger steak as it grills. It’s thinner and runnier than traditional BBQ sauces, so be sure to baste the meat several times while it grills to caramelize the sugars and develop grill marks. Leftover miso compound butter will keep for five days in your fridge and is a transformative addition to seafood, tossed with pasta, or brushed on grilled vegetables.Related: More Steak Recipes
Green Curry Beef Skewers with Fried Basil Oil
Although green curry paste goes well with all types of meat, it brings out the best in red meat. I use beef here, but just as often I use boneless lamb from the leg. The basil oil is a finishing touch that perfumes the dish with the scent of Thai basil and provides richness. I call for quite a lot of curry paste here, but feel free to adjust the amount to suit your taste. Those who want it really hot may want to add more, but keep in mind that you will be introducing more salt to the dish, too, as commercial curry pastes tend to be salty. Look for a brand imported from Thailand, such as Mae Ploy or Nittaya. Lightly misting the basil leaves with water before you drop them in the hot oil will create crispy leaves that are vibrantly green—almost like stained glass—as opposed to dark brownish green.Reprinted with permission from Flavors of the Southeast Asian Grill: Classic Recipes for Seafood and Meats Cooked Over Charcoal by Leela Punyaratabandhu. Copyright ©2020 shesimmers.com. Photographs copyright ©2020 by David Loftus. Published by Ten Speed Press, an imprint of Penguin Random House.
Beef Bourguignon
This classic dish originated from the Burgundy region of eastern France as a pauper’s dish until it became a staple of haute cuisine in the early 20th century. This gluten-free variation uses rice flour and a sauce reduction to achieve its signature heartiness. Slideshow: Beef Recipes
