Products in this weekly ad
© HONEY GRILLED FLANK STEAK 1 Flank Steak 1/4 Cup Vegetable Oi 1/4 Cup Balsamic Vinegar Salt & Pepper To Taste 1/4 Cup Honey Direction 1, Combine vinegar, honey, oil, salt & pepper. Pour over flank steak and marinade for 1-3 hours. 2. Remove from the marinade and pat dry with paper towels. 3.Grill over medium heat for 5-7 minutes per side ‘or until desired doneness (Medium rare 130°F internal temp) 4, Rest in a warm place for 5 minutes before carving, 5. Serve with *Blue Cheese and Grilled Walnut Salad Directions: Blue Cheese and 1. Combine walnut halves, walnut oil, salt and sugar in a bow. Grilled Walnut Salad Toss well to coat evenly. 2.Place walnuts in a small roasting pan on the grill over 1/2 Cup Walnut, halves 1/2 Cup Croutons NF prea Warut oe VaCup Blue cheese direct heat. Close the grill and “roast” walnuts for about 7 eee acs ‘minutes or until light brown and fragrant. Remove from the grill and cool. Fe ae = ene epee 3. Combine lettuce, croutons, and dressing in a large bow ilargehead Romaine —_totaste : i win aatae Toss gently to evenly coat the greens, \ lettuce 4.Top with roasted walnuts. GRILLED FLAT IRON STEAKS IN A CITRUS & CHILI MARINADE For the Marinade: 1 Tsp Ground Coriander Tsp Ground Cumin 2 Tbsp ground ancho chile powder 1/2 Tsp crushed red pepper flakes 1 Tbsp kosher salt 1/4 cup olive oi 1/4 cup orange juice 1/4 cup fresh lime juice Directions: 1. Combine all marinade ingredients. 2. Place the steaks in 1-2 large Ziploc bags. ‘Add marinade and squeeze out as much air out of bags as possible. Refrigerate the steaks for at least 2 and up to 8 hours. 3. Prepare the chimichurri. Combine the cilantro, parsley, garlic, red pepper flakes, cumin, salt, and red wine vinegar in the bowl (of a food processor. Puree until smooth. Adjust seasoning with salt and red pepper. Stir in olive oil, Serve at room temp. 4. Remove steaks from marinade and pat dry. For the Cilantro Chimichurri: 1 cup cilantro leaves, packed 1/4 cup Italian parsley, packed 2 garlic cloves, peeled 1 Tsp crushed red pepper flakes 1/2 Tsp ground cumin, V2 Tsp salt 1/3 cup red wine vinegar 5. rill over medium heat for approximately 6 to 8 minutes a side, or i/2cupolive oll Until an internal temperature of 130F (medium rare) is reached, Let steaks rest for 5-10 minutes before slicing, Cargill —__ Exalore New Cuts/ SLOW COOKER CHIPOTLE BEEF BRISKET 3 Ib Beef Brisket Kosher Salt- to taste Black Pepper, ground-to taste All Purpose Flour, for dredging-as needed. 4 Tbsp Vegetable oll 1 Large Onion, medium diced 4 Large Carrots, peeled, medium diced 6 Garlic cloves, minced 3-4 Chipotle peppers, canned, minced 2 Tbsp Tomato paste 2Tsp Dried Oregano 2 Qts Beef Stock or Water Directions: 1.The night before, Season the meat with the salt and pepper to taste. Dredge the meat in some flour and shake off any excess flour. Heat up the oil in a pan over medium high heat dnd sear the meat on all sides Until itis golden brown. Remove the meat and set aside for 5 minutes. Wrap the meat tightly and place into the refrigerator. 2. Reduce the heat on the pan to medium and cook the onions and carrots for approximately 7 to 10 minutes until they are golden brown. Add the garlic and cook for one more minute. Remove the vegetables from the pan and set aside for a few minutes to cool. Wrap them tightly and put them into the refrigerator. 3.In the morning, place the Stock, Chipotle peppers, Tomato paste and Oregano into the slow cooker and stir tocombine. 4. Add the meat and vegetables and turn on the cooker. 5. Set the timer to 5 to 6 hour for high heat or 9to 10 hours for low heat. Cook to Internal Temperature of 185°F -200°F diced cee eit 060273, ACMTABOS_ALVOL-AIL GRILLED SKIRT STEAK FAJITA STYLE 1 Skirt Steak 1/2.Cup Soy Sauce 1/2 Cup Water 2 Tbsp Pineapple Juice, unsweetened 1/4 tsp Ground Black Pepper Olive Oil as needed Directions: 1. To make the marinade, combine the Soy, Water, Pineapple and Pepper together in a plastic zip top bag. 2, Remove the meat from the package and place the meat in the bag with the marinade. Seal the bag and massage the meat and marinade for few minutes. Place this in the refrigerator and marinate for 24 hours for the best result: 3, Remove the meat from the refrigerator and let it sit out (covered) at room temperature for about 30 mins. 4, Preheat a grill over medium high heat. 5. Take the meat out of the marinade and pat the surface of the meat dry with some paper towel. Discard the marinade, Rub a small amount of oil on both side of the steaks and place on the hot gril, Close the lid and cook for about 4 to 6 minutes per side to 135°F (medium rare). ‘6. Remove the meat from the grill and let the meat rest in a warm place for 5 minutes before slicing. 7.Slice the meat thinly across the grain. & Serving Suggestions: Sauteed Peppers and Onions, Rice, Beans, Salsa, Sour Cream, Guacamole, and Lime. es)
| Name | Details |
|---|
