Blog posts of '2022' 'June'

Cool down with this fresh lemon and arugula orzo pasta topped with juicy balsamic New York strip steaks. The flavors in this dish blend perfectly to create a taste that will leave you wanting more. Try this recipe out for a dinner party, night in, or just for fun!  

Ingredients

• Braveheart New York Stip Steak

• 1/4 cup balsamic vinegar

• 1/4 cup extra virgin olive oil

• 1 tablespoon Dijon mustard

• 1 teaspoon honey

• 1 large clove garlic, minced/grated

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

For the salad:

• 2 teaspoons kosher salt, divided

• 16 ounces uncooked orzo pasta

• 1/4 cup lemon juice, preferable freshly squeezed

• 1/4 cup extra-virgin olive oil, divided, preferably light or extra-light

• 3 cloves garlic, minced 

• 1/4 teaspoon ground black pepper

• 2 heaping cups arugula

• 4 ounces crumbled parmesan cheese

Directions:

1. In a large bowl, add balsamic vinegar, olive oil, dijon mustard, honey, garlic, salt, and pepper. Whisk until well combined.

2. Add steak to mixture and let marinade 4-8 hours.

3. Remove steak from the marinade and grill over medium-high heat until cooked to the desired level of doneness, about 3-5 minutes per side. Let rest for 5 minutes and then thinly slice

4. Following the package directions, cook the orzo until al dente. Once cooked, add pasta to a strainer and run cold water over it.

5. In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper. Set aside.

6. Transfer the orzo to a large bowl. Add the arugula, parmesan, and the lemon dressing. Toss to combine. 

7. Serve the salad topped with steak and enjoy.

Enjoy this recipe? If so, check out our delicious Barcelona Beef Medallions. This is a recipe sure to impress.

If you love a dish packed with quality beef and melted cheese then this is the recipe for you! These pasta shells are stuffed with spinach, beef, and a mixture of cheeses. Its rich flavor is sure to impress any guest.

Ingredients

• 1/2 lb Braveheart Black Angus Beef

• 1 box jumbo pasta shells

• 2 cups spinach

• ½  cup marinara sauce

• ½ cup alfredo sauce

• 1 cup mozzarella cheese, shredded

• 1 cup parmesan cheese, shredded

• 2 tsp tomato paste

• 1/2 cup onions, diced

• 2 tsp garlic, minced

• 1 tsp fresh basil

• 1 tsp garlic powder

• 1 tsp oregano

• Salt and pepper to taste

Directions

1. Preheat the oven to 400 degrees and cook pasta shells according to the package. 

2. Heat a large skillet to medium high heat. To the skillet, add the ground beef and cook for 2-3 minutes. Add chopped onions, garlic, basil, oregano, tomato paste and salt + pepper to taste. Simmer for 2 minutes then add the spinach and simmer for 2 more minutes.

3. Once cooked, stuff shells with meat mixture and line them in a casserole dish. Mix marinara sauce with alfredo sauce and pour over the top. Sprinkle mozzarella cheese and parmesan cheese and cook for 15 minutes at 400°F.

4. Let cool and enjoy!

Looking for similar recipes? Try out Braveheart’s Beef Tenderloin Medallions Over Penne With Walnut Cream Sauce.

This Ground Beef Wellington is bursting with flavor at every bite. Tangy onion and mushrooms, juicy black angus beef, and buttery flaky puff pastry marry to create a taste that cannot be beaten.This melt-in-your-mouth dish will leave you feeling like a professional chef.

Ingredients

• 1.5 pounds of Braveheart Black Angus Beef burger meat

• 2 eggs, beaten

• 4 Tbsp bread crumbs

• 2 Tbsp parsley

• 1 tsp salt

• 1 Tbsp heavy cream

• 3 Tbsp butter

• 1 small onion, minced

• 4 cloves garlic, minced

• 8 oz mushrooms of choice

• ½ cup red wine

• 1 tsp basil 

• mozzarella cheese (optional)

• 2 sheets puff pastry, thawed

• salt and pepper

Directions

1. Heat oven to 400 degrees.

2. Mix ground beef with eggs, breadcrumbs, parsley, salt, and heavy cream. Set aside.

3. In a large saucepan, melt butter. Once melted, add minced onion and mushrooms.

4. Cook on medium high heat until mushrooms sweat and onions are translucent.

5. Reduce heat to medium and add garlic, red wine, and basil.

6. Increase to high heat and continue to cook until the liquid is reduced. Remove from heat. Cool.

7. On a floured surface, lay out the pastry sheets and cut 4 squares from each sheet.

8. Spread mushroom mixture across each square and top with a thin layer of mozzarella.

9. Put ½ cup of meat mixture on top.

10. Carefully pull corners up over meat and pinch edges together.

11. Put the bundles on a greased baking sheet, seam side down. Cut small slits on top and brush the tops with cream or beaten egg.

12. Bake for 30-40 minutes (at 400 degrees) or until golden brown and meat is cooked through.

13. Let cool and enjoy.

Looking for more recipe inspiration? Try our Roast Beef Tenderloin with Wine Sauce and other recipes here.

Looking for a classy recipe to spice up your dinner party? Look no further. This porterhouse steak is so juicy and tastes impeccable with the addition of creamy lemon sauce. This recipe is easy to throw together and requires few ingredients. Your guests will be begging for the recipe after the first bite.

Ingredients

• 2 Braveheart Cowboy Ribeye steaks

• 1 tablespoon butter, room temperature

• Kosher salt and freshly ground black pepper, to taste

For the sauce

• 2 tablespoons unsalted butter

• ⅓ cup parmesan cheese

• 1 cup of heavy cream

• ¼ cup white wine

• Grated peel of 1 lemon

• Juice of 1 lemon

• Salt and Pepper to taste

Directions:

1. In a large pan, melt butter over medium heat and add minced garlic, salt, pepper, and lemon juice. Cook for 3-5 minutes or until everything is combined. (be careful not to burn garlic)

2. Add white wine to the pan and cook for 3-5 minutes.

3. Next, add heavy cream and lemon zest. Cook mixture until thickened.

4. Add parmesan cheese and mix until the cheese is melted.

5. Preheat oven to 425F. Place a Cast Iron Square Grill Pan in the oven.

6. Using paper towels, pat both sides of the steak dry. 

7. Season with salt and pepper, to taste. Remove skillet from the oven and place on a stove burner set at medium-high heat.

8. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4 minutes. Using tongs, flip, and cook for an additional 4 minutes.

9. Place skillet in the oven and cook until the desired doneness is reached, for medium rare a thermometer inserted in thickest part of steak will read 125 degrees, around 10 to 12 minutes. Let rest for 10 minutes at which time the temperature of the steak will continue to rise.

10. Serve immediately with lemon cream and enjoy.

Need more recipe inspiration? Check out Braveheart Coffee-Rubbed Grilled Ribeye and similar show-stopping recipes here.

Can you think of anything more classic than steak and potatoes? This dish is the perfect twist on a classic and includes ingredients you probably already have in your pantry. Whether it be a summer grill out or classy dinner party, this recipe is sure to be a crowd pleaser!

• Braveheart Top Sirloin, cut into 1 inch cubes

• 1/2 cup balsamic vinegar

• 2 tablespoons honey

• 1 tablespoon whole grain mustard

• 3 cloves garlic, minced

• salt

• pepper

• 2 cups whole grape tomatoes

• 1/3 cup olive oil

• 2 tablespoons fresh rosemary (stems removed), chopped

• 1 1/2 pounds baby potatoes

• 6 metal or wooden skewers

Directions

1. Place wooden skewers in bowl of water and let soak.

2. Preheat grill to medium high heat.

3. In a large bowl, whisk together balsamic vinegar, honey, mustard, and garlic. Season to taste with salt and pepper.

4. Add the cubed steak and toss to coat. Cover and refrigerate for 20 minutes (or overnight) so the steak can marinate.

5. In another bowl, add the tomatoes, olive oil, and rosemary. Set aside.

6. Place the potatoes in a large pan and add enough water to cover all of the potatoes by 1 inch. Bring the water to a boil and cook potatoes until they barely fork-tender, about 8-10 minutes. (They will be grilled later, so do not need to be cooked through.) Drain and set aside.

7. Grab a skewer and start with potato, then add steak, then a tomato. Repeat two more times and end with a potato.

8. Lightly oil the grill and set the kebabs over the heat. Grill for about 5 minutes on each side, or 10 minutes total. (You don't want to overcook the steak.)

Enjoy this recipe and want more inspiration? Try making Braveheart Bacon Mac ‘N’ Cheese Hot Dog. This recipe combines all the elements of a favorite summer meal into one dish.

This dish is the perfect choice for a night in. The flavors of rich, juicy roast mixed with creamy polenta make for the perfect comfort food. One bite of this dish and you will feel a whole new level of satisfaction and comfort.

Ingredients

• 1 Braveheart Bottom Round Flat Roast

• 2 tablespoon olive Oil

• 2 teaspoons salt

• 1 teaspoon pepper

• 5 garlic cloves

• 1 diced onion 

• 1 diced carrot

• 28oz can san marzano tomatoes, pureed

• ¼ cup tomato paste

• ½ cup beef broth

• 8 fresh basil leaves, chopped

• 1 teaspoon red chili flakes

Polenta:

• 8 tablespoons butter

• 1 small onion, minced

• 1 teaspoon salt

• 2 cups milk of choice

• 4 cups water (or broth of choice)

• 1 ½ cups polenta

• 1 cup parmesan cheese

Directions

1. In a large skillet over medium-high heat, add oil and gently place roast. Oil is likely to splatter sobe cautious. Sear roast on both sides for  2-3 minutes.  

2. Place the beef roast into the slow cooker. Season with salt and pepper.

3. Add garlic, onion, carrots, tomatoes, tomato paste, beef broth, basil, and red chili flakes. 

4. Cook on low for 8 hours.

5. Shred meat with two forks. Taste for seasoning and add more salt as needed. 

6. While meat is cooking, cook polenta 30 minutes before ready to serve. Toss with shredded beef Ragu. Serve and top with freshly grated parmesan cheese and fresh basil.

Parmesan Polenta:

1. In a saucepan over medium heat, melt 4 tablespoons of butter. Add the onion and cook until softened, about 5 minutes.

2. Increase heat to medium-high and add the milk, water, and salt. Bring to a boil.

3. Slowly pour the polenta into the pot, whisking constantly. Cook, whisking constantly, for about 2 minutes. Reduce heat to LOW and cover the pan.

4. Simmer, stirring every 5-10 minutes, for about 30 minutes. Watch carefully so the polenta doesn't burn. Taste to check if it is creamy.

5. Remove from heat and stir in the remaining 4 Tablespoons of butter.

6. Add a small amount of cheese at a time and keep stirring. If polenta becomes too thick, add more milk. Add more salt, if needed.

7. Serve roast over polenta and enjoy.

Enjoyed this recipe? Next time, try out Braveheart Porterhouse Steak with Creamy Leek Sauce. This recipe perfectly mixes tangy leek with juicy beef.

Looking to spice up an American classic? Look no further! This Chili Lime burger with mango salsa is a creative recipe guaranteed to impress everyone at your cookout. Sweet, tangy lime and mango combines with spicy chile and jalapenos to create the perfect summer dish. 

Ingredients

• Braveheart Black Angus Burger

• 4 hamburger buns

• 1 tbsp butter, softened

• 1 tsp chili powder

• 1 tsp sea salt

• 1 tsp garlic powder

• 1.5  tablespoon fresh lime juice

• 1 large mango, peeled, coarsely chopped (about 1 cup)

• 1 tablespoon chopped fresh cilantro

• 1 tablespoon chopped green onion

• 1 tablespoon finely chopped seeded jalapeño pepper

Directions

1. Lightly season both sides of the burger patty with chili powder, sea salt, garlic powder, and lime juice.

2. Place burgers on grill at medium high heat. Cook for 10-15 minutes, flipping burgers halfway through.

3. While burgers are cooking add the remaining lime juice to a bowl with mango, cilantro, green onions, and jalapeno. Mix until combined and season with salt and pepper to taste.

4. Once burgers are cooked, remove from the grill. 

5. Butter both sides of buns and place on the grill. Cook until golden brown and toasted.

6. Place burgers on buns and top with mango salsa.

7. Let cool and enjoy!

Interested in more recipe inspiration? Next time, try out Braveheart’s stuffed beef tenderloin. This recipe is a simple yet delicious dish that has intense flavor packed in every bite!

Summer is just around the corner and there is no better way to celebrate than with this dish! A gooey cheese center and a crispy bacon outer layer makes this dish the perfect addition to any summer barbeque. This twist on a classic will make you fall in love at first bite!

Ingredients

• 4 Braveheart Ridgecrest Franks

• 4 slices bacon

• 3/4 cup shredded cheddar cheese

• 1 large jalapeno, sliced

• 1 tbsp of butter, softened

• 4 hot dog buns

• 4 toothpicks

Directions:

1. Make a slit down the center of the frank, making sure not to slice all the way through.

2. Stuff cheese in the pocket you just made. Wrap one piece of bacon around each frank, then secure with a toothpick.

3. Slice open buns and butter each side generously. Place buns on the grill and cook until toasted.

4. Heat grill to medium heat. Place wrapped and stuffed franks on the grill and cook for 10-12 minutes or until bacon is cooked through. Turn often making sure the franks do not burn.

5. Once cooked, remove toothpicks and place franks on the toasted buns. Top with sliced jalapeno and condiments of your choosing.

6. Let cool and enjoy!

Want to try more recipes like this? Check out our Braveheart Mexican Street Hot Dogs. This recipe is the perfect dish to wow your summer party guests.

In the mood for a creamy dish packed with protein? This is the recipe for you. Juicy Braveheart Top Sirloin and tender fettuccine mix to create a flavor that you can’t beat! This pasta is the perfect weekday meal because it can be whipped up in 30 minutes with less than 10 ingredients.

 Ingredients

• Braveheart top sirloin steak, seasoned with salt and pepper

• 6 ounces fettuccine

• 1 tablespoon unsalted butter

• 2 eggs

• 1 cup grated Parmesan cheese, plus 2 tablespoons for garnish

• 1 tablespoon chopped basil

• 1/2 teaspoon kosher salt

• Ground black pepper, for serving

Directions:

1. Using the package instructions, cook pasta until al dente
2. Melt the butter in a non-stick skillet over medium-high heat. Place the steak in the pan and cook it on one side for 3-4 minutes. Flip and cook for an additional 3-4 minutes. 
3. Remove the steak from the pan and let it rest on a cutting board for a couple of minutes. Thinly slice the steak against the grain.
4. In a large bowl, beat the eggs and add cheese, basil, and salt. Stir until combined. 
5. When the pasta is ready, drain it and place it in the bowl with the egg mixture. Toss the pasta with the egg mixture until pasta is evenly coated in the sauce (the heat from the pasta will cook the eggs). 
6. Add steak and toss.
7. Divide the pasta into even portions and top each serving with 1 tablespoon of grated Parmesan and a few pinches of ground black pepper.
8. Let cool and serve.

Enjoy this recipe? Consider trying Braveheart Ground Beef Stroganoff. This recipe is another twist on a classic pasta dish. Using Braveheart ground beef, flavorful mushrooms, and rich cream, this dish is sure to leave you wanting more!