Flat Iron Steak Parmesan
Very simple, but rich flavor that enhances this under appreciated cut of steak
Equipment
- Grill
Ingredients
- 2 ea Flat Iron Steaks
- 1 tsp thyme chopped Fresh
- 1 clove garlic minced
- 1/4 tsp pepper
- 1 tsp sea salt coarse ground kosher
- 1 tbsp parmesan cheese ground
Instructions
- Remove alrady thawed steak from refrigerator about 50 minutes before grilling
- Combine thyme, garlic and pepper; press evenly onto flat iron steaks.
- Allow stake to rest on plate on countertop for about 45 min
- Place steaks on grill over medium, ash-covered coals.
- Grill, covered, 7 to 9 minutes for medium rare to medium doneness, turning once.
- During last 2 minutes of grilling, sprinkle with cheese.
- Season with salt, as desired.
Simple Sweet Onion Burger
Try some chunky goodness inside the burger!
Equipment
- Grill
Ingredients
- 1 lb ground beef
- 1 sweet onion large, chopped
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat grill for high heat.
- In a large bowl mix together the onion, beef, and salt and pepper to taste. Form into 3 patties.
- Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side.
- Remove from grill, and serve with your favorite condiments.
Blue Cheese Topped Ribeye Steak
We love anything blue at Blue Nest, and if you do, too, do this one, too 😉
Equipment
- Grill
Ingredients
- 2 ea ribeye steaks
- 1/2 tsp salt
- 1/8 tsp ground black pepper
- 2 tbsp butter softened
- 1 tbsp fresh flat-leaf parsley chopped
Instructions
- Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot.
- Season steaks with salt and pepper.
- Grill steaks, covered, about 6 minutes per side or until meat thermometer inserted in center register 145*F (60*C) for medium-rare.
- Meanwhile, blend together blue cheese and butter in small bowl until creamy. Equally divide blue cheese mixture over steaks. Keep steaks on grill another 30 seconds or until butter melts. Garnish with parsley.
Seasoned Flat Iron Steak
For an intriguing combination of flavors to with that tasty flat iron steak, give this one a try!
Equipment
- Grill
Ingredients
- 2 ea flat iron steaks (or top round)
- 1 tsp salt
- 1/2 tsp celery salt
- 1/4 tsp black pepper coarse ground
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp dill
- 1/4 tsp sage
- 1/4 tsp rosemary
Instructions
- Combine all the seasonings.
- Lightly moisten surface of steaks with water.
- Sprinkle seasonings on steak, making sure to cover all surfaces.
- Grill steaks over medium-hot coals to medium rare (140 degrees), approximately 4-6 minutes per side.
Top Sirloin Chateaubriand
Fancy up those sirloing steaks tonight just a bit with this super easy recipe
Equipment
- Grill
Ingredients
- 2 beef sirloin steaks
- 1/2 cup butter
- 2 tbsp butter
- 1/2 cup watercress
- 2 tbsp parsel minced
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp pepper
Instructions
- The sirloin should be about 1 inch thick, so if it's too thick, pound to flatten.
- Melt 2 tablespoons of butter and coat over the surface of the meat. Season with black pepper.
- Preheat grill.
- Meanwhile, melt remaining 1/2 cup of butter in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate.
- Place the Sirloin on hot grill and sear on each side for about 4 minutes. Reduce heat and continue grilling until it reaches the desired doneness (medium rare is perfect).
- Remove from grill and slice into 1/2 inch thick slices.
- Serve garnished with watercress and butter mixture (called Maitre d'hotel butter).
Pollo Rostizado
Latin Roast Chicken
Ingredients
- 2 tsp ground achiote
- 1 tsp ground chipotle
- 1 tsp pimenton (Spanish paprika)
- 1/4 tsp Coban chili powder
- 2 tsp garlic powder
- 1/2 tsp thyme
- 1 tsp crushed oregano
- 1 tsp ground cumin
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 2 tsp marjoram
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 TBSP canola oil
- 1 whole chicken visible fat removed, rinsed & patted dry
- 2 TBSP lime juice freshly squeezed
- 1 lime cut into 8 wedges
Instructions
- Combine all the spices in a bowl and mix well. Rub the chicken generously with the spice mix under the breast skin and all over including the cavity alternating with some of the oil to make it easier to coat the chicken fully with the spice mix. Cover with plastic and marinate in the refrigerator for 6 hours or overnight.
- Preheat the oven to 350F. Put the chicken in a roasting pan on top of a rack, transfer it to the oven and roast it for 20 minutes. Rotate the baking pan 180 degrees. Increase the heat to 375F and roast for another 20 minutes. Increase the heat to 400F and roast for about 5 minutes longer or until a thermometer inserted in the thickest part of the breast reads 175F.
- Drizzle the roast chicken with the lime juice and serve it with the lime wedges, mashed potatoes and a green salad, or shred it and make tacos or sandwiches.
Video
Notes
Cobán chile powder is available at select Latin markets and online.
Gaucho Style Oven Brisket with Chimichurri Sauce
A very simple and flavorful ove brisket made up like the Argentian "Gauchos" do!
Ingredients
- 1 1/2 lbs brisket
- 1 tbsp sea salt kosher, coarse ground
- 1 tbsp fresh ground pepper
Chimichurri Sauce
- 1 tsp sea salt kosher, coarse ground
- 4 cloves garlic
- 2 tsp Mexican dried oregano
- 2 bunches Italian parsley, coarsely chopped stems included
- 1/2 cup olive oil extra virgin
- 2 tbsp sherry vinegar
- 1/2 tsp red crushed chili flakes
Instructions
Chimichurri Sauce
- In a mortar & pestle place the salt and garlic cloves and mashed into a paste.
- Add the Mexican dried oregano, the chopped parsley and mash again, until parsley turns a deeper color of green.
- Incorporate the olive oil and…mash some more, this time using a circular motion to swirl ingredients and oil together. Blend in the sherry vinegar and the chili flakes and this time mix with a spoon.
- Taste for seasoning with salt, vinegar and more oil to your liking.
- Ps. You can also just put all ingredients in a food processor or blender to make the sauce. You will need more olive oil with this method. Chimichurri will keep for 1 week in a glass jar refrigerated. Also it freezes very well.
Brisket
- Trim excess fat from brisket. Cover both sides of meat with salt and pepper.
- Rub half of the Chimichurri Sauce into the meat on both sides and refrigerate well covered overnight.
- Wrap brisket in parchment paper, then wrap in foil & seal and place in pan.
- Bake at 285 degrees for 2 hours or about 1 hour per pound.
- Remove pan from oven and let meat rest for 30 minutes.
- Remove from pan and place on cutting board and cover another 15 to 30 minutes.
- In the mean time, skim the fat from pan. Slice meat and return to pan juices if desired. Serve with remaining Chimichurri sauce.
Video
Notes
Recipe by Chef Nettie of Red Hen Gastrolab
Taco Seasoning
A blend of spices to season southwest inspired meals. Use on tacos, chilis, eggs, etc.
Equipment
- Bowl
Ingredients
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp onion powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (or to taste)
Instructions
- Combine all ingredients in a small bowl.
- After cooking your meat through, add directly to meat and stir.
Green Chile Burgers
Come on - break out of that plain ole hamburger rut!
Equipment
- Grill
Ingredients
- 1 lb ground beef
- 1 clove garlic crushed and finely minced
- 1/8 tsp ground black pepper
- 1 tsp ground chile mild
- 1/2 tsp salt
- 3 slides Monterey Jack cheese
- 3 buns split and toasted
- 4 oz chopped mild green chili peppers drained
- 3 slices sweet onion large
- 1 tomato sliced
- 3 leaves lettuce
- 3 tbsp chunky salsa
Instructions
- Mix ground beef with garlic, pepper, ground chili, and salt in large bowl. Shape into 3 patties.
- Preheat grill. Cook burgers and flip when ½ way done. Finish cooking to desired doneness.
- Just before serving place cheese on burger.
- Top each bun with hamburger patty, cheese green chili peppers, onion, tomato and lettuce.
- Serve burgers with dish of salsa on side.
Marinated Rib Eye Steaks
Rib eyes don't need much extra love, but if you want some extra zip, give this one a try!
Equipment
- Grill
Ingredients
- 2 ea ribeye steaks
- 1/3 cup butter
- 1/8 cup lemon juice
- 1 tbsp Worcestershire sauce
- 1 tbsp cide vinegar
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1.2 tsp salt
- 1/2 tsp sugar
- 1/3 tsp hot pepper sauce
- 1 dash cayenne pepper
Instructions
- In a large resealable bag, combine the first 11 ingredients. Add the steaks. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
- Drain and discard marinade.
- Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
Sirloin Steaks with Blue Cheese Butter
If you're one of those folks that likes blue cheese, you're gonna love this recipe to flavor up your Blue Nest sirloin.
Equipment
- Grill
Ingredients
- 2 ea beef sirloin steaks
- 1-1/3 cups blue cheese crumbled
- 1/4 stick butter (at room temperature)
- 1 tbsp italian parsley chopped
- 1 tbsp dried rosemary finely crumbled
- 3 cloves garlic peeled
- 1 tsp salt
- 1 tsp black pepper ground
Instructions
- Combine cheese, butter, parsley and 1/2 teaspoon rosemary in medium bowl. Stir to blend well. Season to taste with salt and pepper. Transfer blue cheese butter to small bowl. (Blue cheese butter can be prepared 2 days ahead. Cover and refrigerate. Bring butter to room temperature before using.)
- Combine 1/2 tablespoon rosemary, garlic, salt and pepper in processor. Blend until mixture resembles coarse paste. Pat steaks dry. Place in large baking dish. Rub 2 teaspoons of garlic paste on each side of each steak. Cover and let stand 1 hour at room temperature.
- Pre-heat grill (medium-high heat).
- Grill steaks to desired doneness, about 5 minutes per side for medium-rare.
- Transfer steaks to platter and let stand 5 minutes.
- Cut each steak into 2 equal portions. Top each portion with a spoonful of blue cheese butter and serve.
Jocon
Chicken, tomatillo and cilantro stew
Equipment
- Soup pot or Dutch oven
Ingredients
- 1 whole chicken cut into 8 pieces, skinless, visible fat removed
- 2 cups chicken stock
- 1 yellow onion (medium) peeled and halved
- 1/2 bunch cilantro stems and leaves included
- 1 cup green onions (about 1 bunch) cut into 1-inch pieces
- 2 cloves garlic peeled
- 1 1/2 cups tomatillos (about 4 large) husked and diced
- 1/2 cup green bell pepper (about 1/2 pepper) seeded and diced
- 3/4 cup poblano pepper (about 1 medium) seeded and diced
- 1 cup cilantro (about 3/4 bunch) stems and leaves included, roughly chopped
- 1 serrano pepper seeds and veins included, cut into 1/2-inch slices
- 4 corn tortillas torn into small pieces
- 1/2 cup chicken stock
- 1 1/4 tsp kosher salt
- freshly ground black pepper to taste
- Adorno (garnish)
- fresh cilantro sprigs
Instructions
- Put the chicken in a medium soup pot with the stock, the onion and cilantro. Bring to a quick boil over high heat, adjust the heat to low, and simmer covered for 15 minutes.
- While the chicken is cooking, cook the rest of the ingredients (except the seasonings and garnish) in a separate saucepan. Bring to a quick boil over high heat, adjust the heat to medium low and simmer covered until the vegetables are soft, about 5 to 8 minutes.
- Combine the vegetable mixture with the onion and cilantro from the chicken pot. With an immersion or regular blender, purée the mixture until it’s smooth. Pour the purée into the pot with the chicken. Stir and cook over medium low heat covered until the chicken is tender, about 10 to 15 minutes longer. The sauce should look smooth, velvety, and bright green.
- Season the stew with salt and pepper. Taste and adjust seasonings if needed.
- Serve the stew garnished with cilantro sprigs and a side of white or vegetable rice.
Video
Pachamanca Style Chuck Roast
Chuck roast slow cooked in a mint, garlic, cilantro and chile on a bed of veggies wrapped in banana leaves. Normally cooked in the ground, this recipe truly pays homage to the Earth.
Ingredients
- 1/4 cup olive oil
- 1 bundle fresh mint
- 1 bundle fresh cilantro
- 6 cloves garlic
- 3 green chilis seeds removed
- 1 cup sherry vinegar
- 1 tbsp sea salt coarse ground
- 1 tbsp pepper
- 1 1/2 lbs chuck roast
- 4 potatoes (medium) preferrably Yukon golds
- 2 sweet potatoes peeled, scrubbed, cut into 2 pieces
- 2 carrots (large) peeled, scrubbed, cut into 2 pieces
- 2 onions (large) peeled, scrubbed, cut into 4 pieces
- 2 red bell peppers (large) seeded and cut into 4 pieces
- 1 pkg banana leaves if not avail - parchment paper
- 1 bundle fresh thyme
Instructions
- Preheat oven to 350 F
- In a blender add olive oil, the mint, cilantro, garlic cloves and chilies and blend. Drizzle the oil in until completely mixed in and season with salt and pepper.
- Marinate the chuck roast and let chuck roast sit overnight in the marinade. Remember to reserve the marinade to pour over the layered pot once ready to cook. If you don’t have enough marinade you add a bit of stock or water.
- In a dutch oven cover the bottom of the pot with banana leaves or parchment paper long enough to cover over the top.
- Place the potatoes, sweet potatoes at the bottom, then layer the carrots, onions, peppers and then the chuck roast.
- Place the bundle of thyme on top of the chuck roast
- Pour the marinade over the top and cover with the banana leaves. Cover tightly with the lid on the dutch oven and place in center rack of oven.
- Cook for for 2 hours or until the chuck roast is tender to your liking.
- To serve just place the pot on the middle of the table and have guest serve themselves family style as Pachamanca is all about community and breaking bread together.
Video
Notes
Books
"Tender Grassfed Meat"
by Stanley Fishman
A robust set of flavorful recipes that bring out the full flavor and potential of grassfed meats, and the story of the journey to rediscover them.
"The Grassfed Gourmet Cookbook"
by Shannon Hayes
The 2nd edition of a classic by farmer & scientist Shannon Hayes who helps us understand the method, meaning and nutritoinal wonders of fully pasture-raised meats.
"Tender Grassfed Barbecue"
by Stanley Fishman
On the heels of the foundational "meat" book, Fishman follows it up with a compelling story of the art of mastering grassfed meats over the open flame.
"Cooking Grassfed Beef"
by Shannon Hayes
A deeper dive into the nuances of many cuts and methods for getting th emost out of grassfed beef. Here's a great article from Shannon that will give you a taste or her tips.
Blogs & Web Sites
- Tender Grassfed Meat - More information from the author of the above 2 books of the same (or similar) names.