Corned Beef Hash

Ingredients

• 2 tablespoons vegetable oil
• 8 ounces cooked corned beef, diced
• 1 white onion, finely chopped
• 1 bell pepper, finely chopped
• 2 medium baking potatoes, peeled and shredded (about 2 cups)
• 4 tablespoons unsalted butter
• 4 large eggs
• Kosher salt and freshly ground pepper
• 4 slices cheddar cheese (about 2 ounces)

Directions

Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.

Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

Three Bean and Beef Chili

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced (1 cup)
• 1 red bell pepper, diced (1 cup)
• 2 carrots, diced (1/2 cup)
• 2 teaspoons ground cumin
• 1 pound extra-lean ground beef (90 percent lean)
• 1 (28-ounce) can crushed tomatoes
• 2 cups water
• 1 chipotle chile in adobo sauce, seeded and minced
• 2 teaspoons adobo sauce from the can of chipotles
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 (15.5-ounce) can black beans, drained and rinsed
• 1 (15.5-ounce) can kidney beans, drained and rinsed
• 1 (15.5-ounce) can pinto beans, drained and rinsed

Directions

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Serves: 8; Calories: 295; Total Fat: 8 grams; Saturated Fat: 2.5 grams; Protein: 22 grams; Total carbohydrates: 35 grams; Sugar: 8 grams; Fiber: 10 grams; Cholesterol: 37 milligrams; Sodium: 512 milligrams

Beef with Scallions

Ingredients

• 1 1/2 pounds beef tri-tip steak, trimmed of excess fat
• 1 tangerine
• 4 scallions, sliced, plus more for garnish
• 1/4 cup soy sauce
• 2 tablespoons toasted sesame oil
• 2 teaspoons sugar
• 2 tablespoons chopped peeled ginger
• 3 cloves garlic, minced
• Pinch of red pepper flakes
• 2 tablespoons orange preserves

Directions

Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.

Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.
Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.
Per serving: Calories 341; Fat 18 g (Saturated 5 g); Cholesterol 91 mg; Sodium 994 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g

Steak with Avocado Sauce and Tomato Salad

Ingredients

• 1 1/4 pounds beef eye round roast (in 1 piece)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Mexican-style chili powder
• Kosher salt
• 1 cup cherry or grape tomatoes, halved
• 7 to 8 canned hearts of palm, thickly sliced
• 2 tablespoons lime juice, plus lime wedges for garnish
• Freshly ground pepper
• 1 ripe Hass avocado
• 1/3 cup fresh cilantro
• 1 large clove garlic
• Flour tortillas, warmed, for serving (optional)

Directions

Slice the roast crosswise into 3 even steaks. Heat a cast-iron skillet over medium-high heat. Brush the steaks all over with 1 tablespoon olive oil, season with the chili powder and add salt to taste. Cook until a thermometer inserted into the side registers 125 degrees for medium-rare, 4 to 5 minutes per side. Let rest for 5 minutes.

Meanwhile, toss the tomatoes and hearts of palm in a bowl with the remaining 1 tablespoon olive oil, 1 tablespoon lime juice, and salt and pepper to taste.
Halve and pit the avocado; scoop the flesh into a blender or food processor. Add the cilantro, garlic, the remaining 1 tablespoon lime juice and 1/2 cup water; puree. Season with salt.
Thinly slice the steaks. Serve with the avocado sauce, tomato salad and tortillas for wrapping, if desired. Garnish with lime wedges.
Per serving: Calories 325; Fat 17 g (Sat. 3.3 g; Mono. 10.2 g; Poly. 1.8 g); Cholesterol 58 mg; Sodium 337 mg; Carbohydrate 9 g; Fiber 5 g; Protein 35 g