Stuffed Sliders Your Way

Treat this recipe as a basic template from which to have a blast mixing and matching different meats with different cheeses. The Parmesan is a must and not an option to switch out; it’s the magic ingredient that will make the meat more savory and any cheese you stuff in your slider taste cheesier. The… READ MORE »

Braised Brisket with Bourbon-Peach Glaze

Ingredients Rub: 1 tablespoon plus 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon smoked paprika 1/8 teaspoon ground cinnamon Brisket: 1 4-pound trimmed flat-cut brisket with about 1/3″ top layer of fat 2 tablespoons grapeseed oil, divided 3/4 cup chopped onion 3 garlic cloves, smashed 4 cups beef broth 1 12-ounce… READ MORE »

Harissa-Crusted Tri-Tip Roast

Harissa, a spicy North African chili-garlic condiment, can be found at some specialty foods stores and Middle Eastern markets. But it is very easy to make, too, as in this recipe. Ingredients 1 teaspoon caraway seeds 1/4 cup extra-virgin olive oil 6 garlic cloves 1/4 cup chili paste (such as sambal oelek)* 2 tablespoons tomato… READ MORE »

Roast Sirloin of Beef

yield Makes 4 servings A generous sprinkling of gray sea salt provides a genuine crust. Slicing the meat against the grain keeps it juicy. Ingredients 1 2-pound 3″-4″-thick top sirloin or strip loin roast Sea salt and freshly ground black pepper 2 tablespoons olive oil Preparation Preheat oven to 425°F. Season roast generously with gray… READ MORE »

Skirt Steak with Cilantro Garlic Sauce

Ingredients For sauce 1 medium garlic clove 1/2 teaspoon salt 1 cup coarsely chopped fresh cilantro 1/4 cup olive oil 2 tablespoons fresh lemon juice 1/8 teaspoon cayenne For steak 1 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon black pepper 2 pound skirt steak, cut crosswise into 3- to 4-inch pieces Preparation Make sauce:… READ MORE »

Grilled Flat Iron Steak with Chimichurri Sauce

Flat iron steak is a tender cut from the chuck top blade roast. If flat iron steak is unavailable, use flank steak. Ingredients 1 cup extra-virgin olive oil 1/2 cup (about 15) peeled garlic cloves 1/3 cup Sherry wine vinegar 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 1/4 cup fresh oregano leaves… READ MORE »

Porterhouse Steak with Pan Seared Cherry Tomatoes

A perfect summer meal for very little work, this gorgeous dish balances the baritone flavor and fat of the steak with the tomatoes’ sweet acidity. Take care not to overcook the tomatoes—they should be in the hot pan just long enough to release some of their juices, which create a natural sauce for the steak.… READ MORE »

Grilled T-Bone Steaks with Balsamic and Red Onion Confit

yield Makes 4 servings Ingredients Balsamic- Red Onion Confit 1 tablespoon unsalted butter 3 large red onions, peeled and sliced about 1/2 inch thick Pinch of salt 3 tablespoons balsamic vinegar 3 tablespoons honey Steaks 4 14-ounce T-bone steaks 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper Preparation 1 To make the onions, melt… READ MORE »

Spice-Rubbed Steak with Quick Garlic Fries

This variation on steak frites spices up the steak and gives a garlic boost to frozen fries. You can use any packaged spice-rub mix for beef, but we use a combination of equal parts cumin and coriander, half that amount of salt and pepper, and one eighth that amount of clove. If your rub doesn’t… READ MORE »

Prime Rib with Roasted Garlic and Horseradish Crust

yield Makes 8 servings Ingredients 30 large garlic cloves, unpeeled 1/4 cup olive oil 1/3 cup prepared white cream-style horseradish 1/2 teaspoon coarse salt 1 6-pound well-trimmed boneless beef rib roast Preparation Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35… READ MORE »

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