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Beef Entrees

Balsamic Burgers

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Balsamic Burgers
 
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Aged Traditional Balsamic Vinegar adds a delicious flavor to your burgers on the grill!
Recipe type: Entrees
Ingredients
  • 2 Tablespoons Olive and Then Some Traditional Dark Balsamic
  • 1 Tablespoon of your favorite barbeque seasoning
  • ½ cup bread crumbs (Panko makes it quick and easy)
  • 1 egg
  • 1 - 2 lbs ground beef (the leaner the better)
  • Drizzle of Olive and Then Some Chipotle Olive Oil or one of your choice
Instructions
  1. Combine ingredients

  2. Make into patties

  3. Grill

  4. Brush your burger buns with Chipotle or Garlic Olive Oil and grill to add a tasty flavor as well


 

Penne with Beef and Arugula

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Penne with Beef and Arugula
 
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Recipe type: Entrees
Ingredients
  • 1 (1-pound) Chuck Eye steak (original recipe call for New York Strip, but this cut is more economical and tastes great, but you can use either, or some Pulled Chicken)
  • 1 teaspoon herbs de Provence
  • 1 garlic clove, minced
  • ¾ cup, plus 3 tablespoons, Olive and Then Some, Traditional Extra Virgin Olive Oil of your choice
  • 1 pound penne pasta
  • ¼ cup Olive and Then Some Traditional Balsamic Vinegar
  • 2 tablespoons Dijon mustard
  • ½ teaspoon salt, plus more for steak and pasta water
  • ½ teaspoon freshly ground black pepper, plus more for steak
  • ¼ cup chopped fresh basil leaves
  • ¼ cup chopped fresh parsley leaves
  • 2 cups chopped arugula
Instructions
  1. Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 5 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak and set aside.

  2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving ¼ cup of pasta water.

  3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, ½ teaspoon salt, ½ teaspoon pepper, fresh herbs, and ¾ cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve.