Don't forget to check out the Marinades page for some great marinade ideas!

Texas Style Steak Tartare

6-8 Servings

4 pickled okra spears, finely chopped
3 teaspoons whole grain mustard
2 large [pasture-raised] egg yolks
16 ounces Nitschke Natural grass fed Filet Mignon Steaks (tenderloin), cut into small dice, covered, and refrigerated
1 tablespoon finely chopped red onion
4 pickled okra spears, finely chopped
1 tablespoon finely chopped parsley leaves
3 teaspoons whole grain mustard
1 tsp dried arbol chile powder
4 teaspoons olive oil
3 dashes hot sauce
1 avocado thinly sliced

Combine okra, chile powder and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks. Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined. Season well with salt and freshly ground black pepper. Serve immediately with toast points or fresh tortilla chips, garnished with avocado or sliced okra.

Flank Steak with Cilantro Rice

1 lb flank steak [or Sirloin]
1 tbsp olive oil
freshly ground salt and pepper
1 cup uncooked rice
1/4 cup chopped fresh cilantro
1/2 cup Queso Fresco
1 tbsp adobo sauce
1 tsp cracked chilis
1 lime, juiced
1/4 cup butter

Bring steak to room temperature. On both sides of steak, drizzle oil and freshly ground salt and pepper.  Grill steak to rare or medium-rare, remove from heat, tent with foil and let rest. Cook rice according to package directions in a 2 qt. saucepan.  Meanwhile, chop cilantro. Combine melted butter with adobo sauce, juice from one lime, cracked chilis, and 1 tbsp cilantro. When rice is done (just before serving), add remaining cilantro to rice and crumble in Queso Fresco.  Mix until blended. To serve, slice steak against the grain thinly, then layer rice and slices of grilled steak and drizzle with the seasoned butter.  YUM!

Flaming Roast (Roast Flambeau)

2-3 lb Chuck, Rump, Tri-Tip or Pike’s Peak roast
2 tsp salt
1 tsp freshly ground pepper
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 shallot, sliced
1/2 to 2/3 cup good brandy
Fresh thyme, rosemary and bayleaf, tie together with twine

Preheat oven to 225°. Rub the salt and pepper into the roast. Heat oil in a heavy pan and brown the roast. When browning is almost complete add onions, garlic, and shallots. Continue cooking until the onions are translucent. Remove roasting pan from heat. Pour brandy over the roast and light with a match. Allow fire to burn out on its own. Add herbs. Cover and place over medium heat until the meat begins to sizzle. Roast, covered in the oven until tender, 2-3 hours. Slice. Spoon sauce over the meat when serving. Serves 4 to 6.

Grilled Skirt Steak Fajitas with a Dry Rub

Dry Fajita Rub from Steven Raichlen

1/4 cup paprika
3 tablespoons coarse salt
2 tablespoons chili powder
2 tablespoons cracked black pepper
2 tablespoons garlic powder
1 1/2 tablespoons granulated sugar
1 tablespoon onion powder
1 tablespoon dried coriander
1 1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
Combine all ingredients and mix with your fingers or a fork.

Grilled Skirt Steak Fajitas (serves 4 to 6)

2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact
2 1/2 tablespoons olive oil
2 bell peppers, cut into 2 inch strips ( I used yellow ones)
2 lbs skirt steak
8 flour tortillas
1 cup fresh cilantro leaves
Grated cheese, if you like
Sour cream, again if you like
Salsa
Metal or wood skewers
Start your grill up and warm to medium-hot. Apply rub to both sides of the skirt steak and allow to rest on your counter for 30 minutes. Meanwhile thread onions and bell peppers onto skewers, then brush with olive oil. Season with salt and pepper. Grill onions, turning occasionally, until tender, 16 to 20 minutes. When just cool enough to handle, cut onions into 1-inch pieces and set on a platter.

Turn grill to high and let the temperature come up a bit. Grill steak, turning once, 4 to 8 minutes total for medium-rare depending on the thickness of your steak. Mine were very thin, maybe 1/4 inch max and I grilled them for 2 minutes on each side.

Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices against the grain of the meat.

While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots. Serve steak, onions, peppers, cilantro and salsa all wrapped in tortillas. We added cheese, salsa and sour cream ’cause we love it all so much!

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