(Feeds 4 people)
1 lb. Soaring Eagle Ranch Grass-fed Highland sirloin, round, chuck, skirt or your favorite cut, sliced very thin, against grain.
1 cup sliced vegetables (bell peppers, onions, jalapenos)
1 TBSP olive oil
juice of 1 lime
garlic salt and pepper to taste
mix lime juice, oil, garlic salt and pepper with meat, allowing it to sit at room temperature for 30 minutes
Get a heavy skillet very hot, and toss mixture in, in smaller batches (2 or 3) cooking about 4-6 minutes. Take batch out, place in pan with a lid and finish remaining batches.
Serve with hot tortillas, Monterey Jack cheese, sour cream, salsa and guacamole!
(4 people)
Marinate 4 Soaring Eagle Ranch Grass-fed Highland New York steaks, Ribeyes or Flat Irons for 1 hour at room temperature in:
Juice of 1 lime
1 TBSP chopped garlic
1 TBSP black pepper (coarse, preferably)
1 TBSP diced pepper of your choice
1 TBSP olive oil
Cook on high heat to sear (in a grill pan if you have it), then turn down and cook to your choice (about 4 minutes per side, depending on thickness)
1 cup frozen veggies (peas, carrots, onions)
2-3 cups mashed potatoes
1 TBSP olive oil
3 TBSP flour
1 ½ cup beef stock
Brown beef, take out of pan and add olive oil. When hot, add flour and brown very well (caramel color) Stir often, and keep a close watch - don't burn the flour! Add the stock and mix well, bringing back to a boil. Add the frozen veggies and beef. Pour into casserole dish and cover with the mashed potatoes (cover with good cheddar cheese if you like) and bake for 30-45 minutes at 350º and serve with your favorite bread.
1-2
lb. Soaring Eagle Ranch Grass-fed Highland Chuck Steaks (figure about 1/3 lb.
Per person)
1-2
TBSP olive oil
1
TBSP Balsamic vinegar
1
TBSP Cider vinegar
1-2
TBSP ground black pepper, depending on your taste
½
TBSP garlic salt (or substitute a clove of fresh garlic, minced and ½ TBSP
kosher salt)
1
TBSP of your favorite steak seasoning
Mix olive oil and vinegars and make sure both sides of steak get covered liberally, then sprinkle on the spice mix. Marinate a minimum of 1 hour, preferably 8 hours. For the last 30 minutes set steak out at room temp. Remove bones and extra membranes, cut steak into 2-3” strips or chunks. Set grill pan on med-high and sear both sides, then cook an addition 6-7 minutes at medium heat. Remove when reaches your desired doneness (this is a good recipe for those of you who like rare, med-rare!) Set under tin-foil for 3-4 minutes (this helps the juices re-distribute and is an important step.) Slice into thin strips against grain as best you can, and serve immediately, this is great with roasted/mashed potatoes and salad.
Tasty Chuck Roast
Note, Chuck roasts are even better cooked the day before and chilled overnight to be sliced the next day and re-heated (but I can't ever wait that long).
a 3 lb. Chuck roast, room temp.
4 slices bacon, diced
1 large onion, diced
1 can diced tomatoes (I like the Muir Glen organic fire roasted tomatoes in this recipe)
salt and pepper to taste
sauté bacon and onion until the onion is transparent. Take out and put in the bottom of a small roasting pan that the chuck roast will fit in somewhat snugly. Turn up your heat, and while the pan is getting hot, season the roast with salt and pepper to your liking. Brown the roast on each side, about 3 minutes each, until you get a nice brown color. Set in the roaster and cover with the can of diced tomatoes, spooning up some of the bacon and onion from the bottom to the top of the roast. Put lid on and cook for about 8-9 hours at 200 degrees (watch your oven though, lots of ovens don't like cooking low and will in fact get much hotter, drying out your roast and leaving something not so tasty) make sure you maintain liquid in the roaster and when done, slice thinly against the grain, removing any of the tough membranes and gristle. You can make a gravy with the juice or just serve with the juice. If you want, add potatoes and carrots about 1-1/2 hours before done for a 1-pot meal.