Beef Toro Recipes

BEEF TORO

Beef Toro image

Provided by Florence Fabricant

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup frisée lettuce
1 tablespoon minced chives
1 tablespoon thinly sliced sour pickles (can be any vegetable)
3 scallions, sliced thin on the bias
Salt and ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon finely grated daikon (a piece about 2 inches)
1/4 teaspoon Korean or other red chile paste
4 ounces hen-of-the-woods or oyster mushrooms, separated
1/2 pound beef deckle or fillet
1 inch-long piece fresh ginger
1/4 cup ponzu

Steps:

In a bowl, combine frisée, chives, pickles and scallions. Season with salt and pepper and toss with 1 tablespoon olive oil. Set aside. In a small dish, mix daikon and chile paste and set aside.
Toss mushrooms in a bowl with remaining oil, salt and pepper. Have 4 salad-size plates ready. Heat a heavy skillet, preferably cast iron, to very hot. Sear mushrooms until lightly charred. Divide mushrooms among the salad plates. Keep pan on heat. Season beef with salt and pepper. If using fillet, cut the piece in half lengthwise (with the grain). Sear beef on all sides until browned outside but still raw in the center. Cut in 1/4-inch thick slices and arrange on the mushrooms. Grate ginger on beef.
Top each portion with frisée salad, add dabs of daikon mixture and drizzle ponzu on top. Serve.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 658 milligrams, Sugar 1 gram, TransFat 0 grams

BEEF BURRITOS

Beef Burritos image

Living in Arizona, we enjoy all sorts of foods with Southwestern flair, such as these beef-stuffed tortillas. The recipe is easy to make and easy to serve-folks can assemble their own burritos with their choice of garnishes. - Amy Martin, Waddell, Arizona

Provided by Taste of Home

Categories Dinner

Time 3h

Yield 18 servings.

Number Of Ingredients 15

Ingredients

2 bone-in beef chuck roasts (2-1/2 to 3 pounds each)
2 tablespoons vegetable oil
1 cup water
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
2 tablespoons all-purpose flour
1/4 cup cold water
4 to 6 drops hot pepper sauce
18 flour tortillas (8 inches), warmed
Shredded cheddar cheese, sour cream and salsa

Steps:

In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. Remove roasts; cool. , Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa.

Nutrition Facts :

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