Wednesday, May 7, 2014

Brazilian Skirt Steak

Wow doesn't even begin to describe the flavor and taste we've discovered with grass-fed beef from West Ridge Farms - Premium Beef!  It is amazingly delicious, and the flavor of the beef really come through. I've tried their Sirloin Tip Roast, Beef Tenderloin Filets, Skirt Steak, Beef Dogs and more, and all of it is just awesome! 

1 - 3.5 lb. Skirt Steak
1 tbls. chili powder
2 tsp. dried oregano
1 tsp. sea salt and course-ground black pepper
1 tbls. red wine vinegar

Mix chili powder, oregano, salt, pepper and red wine vinegar to make a paste. Rub paste all over both sides of the skirt steak. Wrap and store in the refrigerator overnight if you have time or at least 2 hours.

Grill steak on a sear burner for 1 minute on each side, then on direct high 5 minutes each side for medium rare. Let sit covered with foil 5 minutes. Slice thinly across the grain and serve.

Beet Greens Salad with Blackberry Balsamic Vinaigrette
2-3 cups fresh beet greens, stemmed and rinsed
2 tbls. blackberry jam
1 tbls. Dijon mustard
1 tbls. balsamic vinegar
1/2 tsp. course-ground black pepper
1-2 slices red onion, thinly sliced
Rinse beet greens and set aside.  Mix blackberry jam, Dijon mustard, balsamic vinegar and pepper until well blended. Toss beet greens with onions and serve with the dressing drizzled over top.


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