Tasty Recipes

Ingredients

• 6 medium cloves garlic
• Kosher salt
• 1.5 lb. skirt steak trimmed and cut into 4 pieces
• Freshly ground black pepper
• 2 Tbs. canola oil or vegetable oil
• 2 oz. unsalted butter (4 tablespoons)
• 1 Tbs. chopped fresh flat-leaf parsley

Instructions

1. Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly with salt and mince it.
2. Pat the steak dry and season generously on both sides with salt and pepper. In a heavy-duty 12-inch skillet, heat the oil over medium-high heat until shimmering hot. Add the steak and brown well on both sides, 2 to 3 minutes per side for medium rare. Transfer the steak to a plate and let rest while you make the garlic butter.
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INGREDIENTS

• 1 c. butter, melted
• Juice of 1/2 a lemon
• 2 cloves garlic, minced
• 1 small shallot, minced
• 2 tbsp. Dijon mustard
• 1 tbsp. prepared horseradish
• Pinch of cayenne pepper
• 1/4 tsp. paprika
• 2 tbsp. Freshly Chopped Parsley
• 1 tbsp. freshly chopped chives
• 2 tsp. minced thyme
• kosher salt
• Freshly ground black pepper

DIRECTIONS

1. In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine.
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Ingredients

• 1 tablespoon mild paprika
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder, add more if you like heat
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon brown sugar
• 1/2-3/4 teaspoon cayenne pepper, add more if you like heat
• 1/4 teaspoon cracked black pepper to taste

• 23 oz (650 g) steak, cut into 2-inch cubes (Sirloin, Rump, New York Strip, Porterhouse or Ribeye)
• 1-2 tablespoons canola oil, divided
• 1/4 cup butter
• 4 cloves garlic finely chopped

Instructions

1. Combine cajun seasoning in a shallow bowl. Add the steak bites and toss to evenly coat.
2. Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
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INGREDIENTS

• 1/2 c. low-sodium soy sauce
• 1/3 c. extra-virgin olive oil
• 1/4 c. lightly packed brown sugar
• 1/4 c. bourbon
• 2 tbsp. whole-grain mustard
• 2 tsp. cajun seasoning
• 2 cloves garlic, minced
• 1 tsp. fresh thyme leaves
• 2 lb. tri-tip steak (or a very thick cut of sirloin)
• 2 tbsp. butter, cut into tabs
• Freshly chopped parsley, for garnish (optional)

DIRECTIONS

1. In a large bowl, whisk together soy sauce, olive oil, brown sugar, bourbon, mustard, Cajun seasoning, garlic, thyme, and red pepper flakes. Pour out about ⅓ of mixture to use for glaze later. Toss steak in mixture and let marinate for 20 minutes, or up to 4 hours. (If marinating for more than 20 minutes, cover bowl with plastic wrap and refrigerate.)
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INGREDIENTS:

• 4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature
• 4 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste

• 1/2 cup unsalted butter, at room temperature
• 1/4 cup chopped fresh parsley leaves
• 3 cloves garlic, minced
• Zest of 1 lemon
• 1 teaspoon thyme, chopped
• 1 teaspoon rosemary, chopped
• 1 teaspoon basil, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• Pinch of cayenne pepper

DIRECTIONS:

1. To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
2. Preheat oven to broil. Place an oven-proof skillet in the oven.
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