Thinly slice up 5 or 6 large scallions. Make sure to chop off the roots and then slice up to half way up the green portion.
Melt three or four heaping table spoons of butter (we use Smart balance) in skillet. Throw in the scallions.
When they are softened, place two pork butt steaks in the pan and scoop some of the scallions on top.
Pour in beer so that there is about 1/4 inch of beer in skillet. (I used Stella Artois - thats what we had. I think a a darker beer that has some sweetness would be better)
Sprinkle some freshly ground pepper on the steak.
Once you see that the bottom is browned, flip the steak and repeat, putting some scallion on top and then peppering.
Then I cover the pan with lid and let it continue to cook. Using the lid keeps the steak from drying out.
To see if ready, I cut into the steak, there should be no pink showing, it should be an even white.
Once for the last few seconds I turn the flame on high just to slightly burn the outside, (just for aesthetics, ;) . . .)
Place on plate and scoop some of the scallion on top of each steak. Then I splash a heaping spoonful of apple sauce on top.
It is mmmm-mmmmm-good!
recipe donated from our good friend Charles Farruggio
Marinated Sirloin Tips
· 1 1/3 cups soy sauce
· 6 tablespoons toasted sesame oil
· 3 medium garlic cloves, minced
· 1 tablespoon fresh ginger, minced
· 2 tablespoons dark brown sugar
· 2 tablespoons orange zest, grated
· 1/2 teaspoon red pepper flakes
· 1 medium scallion, sliced thin
· 2 lbs sirloin tip steaks, trimmed of excess fat
the soy sauce, oil, garlic, ginger, sugar, zest, red pepper, and scallion in a
the marinade and meat in gallon-size zipper-lock bag; press out as much air as
possible and seal bag. Refrigerate 1 hour (at minimum), flipping bag after 30
minutes to ensure that meat marinates evenly.
halfway through marinating time, turn burners on grill to high, close lid, and
heat grill until hot, about 15 minutes. If using a charcoal grill, raise your
charcoal level as high as it will go, to properly heat your grilling surface.
steak tips from marinade and pat dry with paper towels.
covered, until well seared and dark brown on first side (about 4 minutes).
Using tongs, flip steak and grill until second side is well seared and thickest
part of meat is slightly less done than desired (4-5 minutes for medium-rare;
6-8 minutes for medium). If exterior of meat is browned but steak is not yet
cooked through, move steak to cooler side of grill and continue to desired
level of doneness.
steaks to cutting board; tent loosely with foil and let rest for 5 minutes.
Slice steak very thinly. Serve immediately.
- Grass-Fed steaks
- Organic coconut oil
- Grass-Fed butter
- Fresh Rosemary
- Sea Salt
- Cracked Pepper
Cast Iron Skillet
400 degree oven
Preheat the oven to 400 degrees Fahrenheit. (It is important to have the oven up to temperature BEFORE you begin to cook your steaks).
Be sure to remove your steaks from the refrigerator at least 20-30 minutes before you intend to cook them. (This helps the meat to reach room temperature, and ensures even cooking).
Liberally coat each side of the steak with sea salt and cracked pepper. (Most of the seasoning comes off in the pan during the searing process, so don’t be afraid to season your meat well).
Place 1 Tablespoon organic coconut oil in a cast iron skillet and be sure to get the skillet good and hot.
Place the steaks in the pan (no more than 2 at a time) and sear each side for 2 minutes.
After each side has been seared, place 1 Tablespoon grass-fed butter and a sprig of fresh rosemary in the pan with the steaks.
Place the entire pan into the 400 degree oven, and cook for an additional 2-3 minutes. (This will give you a perfectly RARE steak).
Remove the steaks from the pan, and let the meat rest for at least 5 minutes before serving.
Don’t forget to drizzle a bit of the rosemary butter from the pan onto the top of the steak before serving. Enjoy!
Adjust oven cooking time to ensure your desired level of “doneness”.
If grilling the meat, be sure to sear each side of the steak over a very high flame or highest charcoal level, for 2 minutes, to seal in the juices. Immediately turn down the flame (or drop the level of the charcoal) and continue to cook the steaks to your desired level of “doneness”. Top with a small amount of grass-fed butter before serving.
With grass-fed beef, there is no reason to use fancy seasonings, steak sauces, or other condiments to mask the flavor. Let the natural, delicious flavor of Chaljeri Meats speak for itself.
- 1 Grass-Fed Beef Steak
- 1/2 cup Olive Oil
- 3 Tablespoons Worcestershire Sauce
- 1/3 cup Lime Juice, Fresh Squeezed
- 3 cloves Garlic, Minced
- 1 Tablespoon Cumin
- 1 Tablespoon Chili Powder
- 1/2 teaspoon Red Pepper Flakes
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 Tablespoon Sugar
- 2 whole Medium Onions, Halved And Sliced
- 1 whole Red Bell Pepper, Sliced
- 1 whole Orange Bell Pepper, Sliced
- 1 whole Green Bell Pepper, Sliced
- 1 whole Yellow Bell Pepper, Sliced
- Oil, For Frying
- Flour Tortillas, Warmed
- Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
- Sour Cream
- Cilantro Leaves
In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
Prepare tortillas, salsa, sour cream, and cilantro.
Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.
Slice the meat right before serving and serve with all the fixins. Delicious!