Corned Beef & Cabbage Sandwiches

We are gearing up for a fabulous St. Patty's Day celebration around here and at the top of our list are these DELICIOUS corned beef and cabbage sandwiches. Originally served to us by our dear friends and amazing gourmet chefs Steve and Melissa, these babies had us at hello! My mouth is watering just thinking about them!

Corned Beef & Cabbage Sandwiches

Steve and Melissa Fowler

One Corned Beef Brisket Package, cooked per directions until shreds easily

Add sliced cabbage and onions to hot stock until tender

Add meat back into stock, cabbage and onion

Bake crusty sandwich rolls. (We like Ciabatta)

Make horseradish sauce...Buy a jar of horseradish and mix with mayonnaise. The heat of the sauce will depend on how much of each you mix together. Less hot=more mayo. More hot=more horseradish. Spread onto rolls. Top with drained meat mixture and enjoy.

Beef Bulgogi

Yet another low cal YUMMY, YUMMY, YUMMY dinner! (Agreed by the best food critic I know...my 4 year old, darling, picky eater of meat!)

I was totally planning on taking a picture of this one with the leftovers, but, umm...there weren't any. :-) If you have never ventured out into Korean-style food, this is your chance!

BEEF BULGOGI

Megan B. (allrecipes.com)

Ingredients:

1 pound flank steak, thinly sliced

5 Tbsp. soy sauce

2 1/2 Tbsp. white sugar

1/4 cup chopped green onion

2 Tbsp. minced garlic

2 Tbsp. sesame seeds

2 Tbsp. sesame oil (I used olive oil, because that is what I had)

1/2 tsp ground black pepper

Directions:

1- Place beef in shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, oil, and pepper into a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.

2-Preheat outdoor grill on high heat, and lightly oil grate. (I did this outside in Idaho FREEZING January weather....totally worth it!)

3-Quickly grill beef on hot grill until slightly charred and cooked through. (approx 1-2 minutes per side.)

Serving:

The original recipe says to put some of the meat and some white rice in a piece of red leaf lettuce and roll it up. This sounds so yummy as well, but all I did was serve the meat over white rice, and it was more than a hit!

Interested in calories? this recipe serves 4 (actually a lot of meat per person) and is only 232 calories a serving. :-)

Chili-Lime Steak with Black Bean/Mango Salsa

Spice up your grilling with this delicious summertime salsa...Southwestern-style eating at its finest...right in your own backyard!

Chili Lime-Steak

Kate Jones and Sara Wells

1-2 lbs boneless steak (we used flank steak)

Rub:

1 tsp chili powder

1 tsp granulated garlic (I used 1/2 tsp garlic powder)

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp oregano

1/8-1/4 tsp cayenne pepper

3/4 tsp kosher salt

1/4 tsp ground pepper

1 lime, juiced (about 2 Tbsp lime juice)

1 Tbsp olive oil

1. Combine spices in a small bowl. Add lime juice and olive oil. Stir to combine.

2. Place steak in a shallow 9X13 baking dish. Pour the mixture over the steak and then rub in in with your hands. Allow the steak to stand for 15 minutes. While the meat is standing, preheat the grill.

3. Place the steak on the grill over medium-high heat and cook for 5-7 minutes per side or until the desired doneness is reached. Serve with Black Bean Mango Salsa.

Black Bean/Mango Salsa:

1 can black beans (15.5 oz), rinsed and drained

1 medium mango, peeled and diced (about 1 cup)

1/2 cup diced red onion (about 1/2 medium onion)

1/2 cup chopped fresh cilantro

2 Tbsp fresh lime juice

2 tsp red wine vinegar

1/2 tsp sugar

1/4 tsp garlic powder

1/4 tsp kosher salt

1/8 tsp black pepper

1 medium avocado, diced

1. In a large bowl, combine black beans, mango red onion and cilantro.

2. In a small bowl, combine lime juice, vinegar, sugar, garlic powder, salt and pepper. Stir to dissolve the sugar and then pour over black bean mixture. Cover and chill in the refrigerator for at least an hour.

3. When ready to serve, gently fold in the diced avocado. Season with additional salt and pepper to taste.