Traveling Dinner Party – Part 6 – Red Meat Course

A great deal of debate went into this next post. We have reached the 6th, 4th or 3rd Course of the night, depending upon how many courses total are to be served. This is the 1st Entrée in both the ten and eight course supper; the main Entrée in a six-course dinner party.  It is the larger of the Entrée courses; typically meat, fish or foul is served with one or two vegetable selections. (The exception to serving a vegetable with the 1st Entrée would be if the 2nd Entrée is a vegetable only course). Rather than offer up a few meat; a few fish and a few foul recipes only to repeat meat, fish or foul again later, I’ve decided to break things up.

So as to not overwhelm everyone (especially me); I’ve decided to limit this selection to to red meat dishes. Later postings will offer foul and vegetable Entrée selections. In days gone by, venison or game were included as part of the meat selection. If you have access to such wonderful meats (I’m jealous!), feel free to offer them.

That said, let’s get to cooking. . .

Red Meat Dishes

Balsamic Roast Beef
Lavender Marinated Rib-Eye with Tarragon Butter
Grilled Flat Iron Steak with Chimichurri Sauce
Steak Oscar with Shrimp and Asparagus

This dish is very convenient in that it cooks in a crock pot and requires no tending. Another suggestion would be some type of a beef stew.

Balsamic Roast Beef
1 boneless roast beef (chuck or round roast, about 3 to 4 lbs)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes
4 cloves garlic, chopped

Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.

Store remaining gravy in an airtight container in the refrigerator for another use.

Suggested Vegetable: Olive-Oil Braised Red Onions with Bay Leaves

While this might not be the best selection, it does make a fabulous presentation. It’s just a matter of timing and distance traveled between courses.

Lavender Marinated Rib-Eye with Tarragon Butter
Lavender Marinated Rib-Eye
1 teaspoon dried lavender (William-Sonoma)
1/2 teaspoon Kosher salt plus a pinch
2/3 cup Champagne vinegar
2/3 cup extra-virgin olive oil
1/2 teaspoon chopped fresh thyme
1 or 2 Turns Freshly ground black pepper
2 (1-1/2-inch-thick) bone-in rib-eye steaks (about 2 lb.)

Before making the marinade; the Champagne Vinegar needs to infuse with the Lavender. To accomplish this, simply crush the lavender with a pinch of salt, then add it to the vinegar. Allow the vinegar to steep for at least 5 or 6 hours. Once steeped; the vinegar will keep in the refrigerator up to a few weeks.

To make the marinade, whisk the lavender infused vinegar with olive oil, thyme, remaining salt and a little fresh ground pepper.

Reserve some of the marinade for basting. Place steaks in a non-reactive baking dish or zip-lock bag. Pour remaining marinate over the steaks, refrigerate and let marinate over night.

Tarragon Butter
½ cup (1 stick) Butter, softened
1 Tablespoon Dijon-style mustard
1 Tablespoon Worcestershire sauce
2 teaspoons garlic blanched, pressed or minced (3-4 cloves)
1 Tablespoon fresh tarragon, minced

Cream butter in small bowl using a fork or electric mixer. Gradually blend in other ingredients.

Roll butter into a cylinder in parchment paper or plastic wrap. Store in the refrigerator or freezer until ready to use. Butter will keep for several days in the refrigerator or several weeks in the freezer.

When ready to use, remove from refrigerator or freezer. Slice as needed into thin rounds (2 or 3 per steak depending upon size). Set aside until ready to use; refrigerate or freeze remaining butter for another use.

When ready to grill, remove steaks from the refrigerator. Pat dry and season with additional salt and pepper, if desired. Allow steaks to come to room temperature before grilling. If salting, let steaks rest on the counter at least an hour for the salt to do its thing and the meat to re-absorb its own juices.

Build a fire in the grill for both direct and indirect grilling. Once coals are hot in the chimney starter, bank them to one side of the grill.

Grill the steaks over the hottest part of the grill, rotating them occasionally to create a crust, until well browned on one side, 2 to 4 minutes. Flip and sear the other side.

Move the steak to the cooler part of the grill, cover, and cook, basting occasionally with the reserved marinade, and grill for about 8 to 12 minutes for medium rare.

Remove steaks to carving board, top with butter and tent to keep warm. Let rest 5 to 10 minutes before serving.

To serve, cut into strips, fan out on a serving platter and pour any juices and melted butter that may have accumulated over steaks.

Serving Suggestion: Baked potato topped with Tarragon Butter, if desired.

Grilled Flat Iron Steak with Chimichurri Sauce
2 Flat Iron Steak, about 1 1/2 – 2 pounds each
2 Tablespoons Montreal Steak Seasoning

Chimichurri Sauce:
1/2 cup finely chopped cilantro leaves (about 1 cup before chopping)
1/2 cup finely chopped flat leaf parsley leaves (about 1 cup before chopping)
2 Tablespoons minced garlic
3 Tablespoon fresh lemon juice
2 Teaspoons red wine vinegar
½ Teaspoon Cayenne Pepper
1 teaspoon ground cumin
1/2 cup olive oil

Remove steaks from refrigerator 1 hour before grilling. Rub with steak seasoning and allow to come to room temperature.

Wash cilantro leaves and parsley leaves and dry with paper towel. In a food processor fitted with a metal blade, finely chop the cilantro, parsley, and garlic. Transfer cilantro mixture to a bowl.
Add lemon juice, red wine vinegar and seasonings. Stir to combine.

Add olive oil and whisk until well-blended. Let Chimichurri sit at least 30 minutes for flavors to marry.

To grill steaks, build a nice medium-heat fire. Place steaks on the grill at an angle. After about 3-4 minutes, there should be nice grill marks. Turn steaks at a 45-degree angle and continue to grill for about 3 more minutes.

Turn steaks over, again at an angle, for about 3 minutes. Once marks are achieved, turn at a 45-degree angle and continue to grill for about 3 more minutes.

Remove steaks from grill, tent to keep warm and allow to rest for 5 minutes. To serve, cut into thin slices across the grain. Spoon sauce over steaks and serve.

Suggested Vegetable: Summer Squash sautéed in butter

Steak Oscar is one of my all-time favorites simply because I adore Filet Mignon, grilled shrimp and asparagus – what’s not to love? Steak Oscar contains all these, and a lovely Tarragon Hollandaise sauce as an added bonus! Truth be told, for a traveling feast, this might be a bit much to pull off, but hey – it’s worth a look at least.

Steak Oscar with Shrimp and Asparagus
Tarragon Hollandaise
3 egg yolks
Juice of 2 lemons
2 sticks butter, melted and slightly cooled
Dash of kosher salt
Cayenne pepper, as needed
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon

Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.

Kosher salt and freshly ground black pepper
Four 2-inch-thick Filet Mignon (about 6 ounces each)
1 tablespoon butter
1 tablespoon olive oil

Generously salt and pepper both sides of the steaks.

Preheat the oven to 450 degrees F.

Heat an oven-proof skillet over medium-high heat. Add the butter and olive oil. When the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.

Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.

NOTE: We plan to grill the steaks on the barbecue.  Since the menfolk will be doing the cooking, I wanted to give them a cooking method they were most familiar with – and my hubby is a grilling master.

Roasted Asparagus:
12 medium-sized asparagus, ends trimmed
1 tablespoon olive oil
Kosher salt and freshly ground black pepper

Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.

2 tablespoons butter
12 jumbo Prawns(16- to 20-count), shelled and deveined
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for garnish

Melt the butter in a pan over medium-high heat. Add the shrimp and saute until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.

To Assemble the Steak Oscar: Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sautéed shrimp and drizzle on some hollandaise Sprinkle on the parsley and serve.

Suggested Vegetable: Boiled Baby New Potatoes.

These are just a few suggestions if serving beef as an Entrée. If nothing else, I hope I have somehow inspired you to reach new heights.

If your theme is childhood memories, this would be a good time to grill up some burgers and fries.

No matter what, have fun! It’s a party, after all.

Happy cooking.  


Be sure to let me know if you Like what you see. Comments and suggestions are always welcome.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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