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Blog posts tagged with 'new york'

Fig and Brie Steak Sandwich

This dish is one that will surprise you. The flavors of brie, fig jam, and steak pair so well together, although they are unexpected. You have to experience the flavor of tender new york strip, sweet fig jam, and creamy brie cheese sandwiched between crispy sourdough bread. Be prepared for this sandwich to knock your socks off.


  • 2 Braveheart New York Strip Steaks

  • 1 wheel brie cheese, softened

  • 2 tbsp fig jam

  • 1 cup arugula

  • 1 onion, sliced

  • 4 slices sourdough bread

  • 2 tbsp dijon mustard

  • Olive oil

  • 4 tbsp salted butter, softened

  • Salt and pepper to taste


  1. Remove steak from fridge and lightly season with salt and pepper. Let rest until room temperature.

  2. Heat a substantial amount of olive oil in a skillet over medium heat. 

  3. Add onions to heated olive oil and let cook until onions are translucent (5-8 minutes). 

  4. Add salt and pepper to onions and continue to let cook until onions are brown and caramelized. Stir in dijon mustard and add to a bowl.

  5. Heat more olive oil and add the steak. 

  6. Cook steak until browned and it is the desired doneness. Remove from pan and let rest before thinly slicing.

  7. Spread a thin layer of butter on all sides of bread and toast in the skillet until golden brown and crispy. 

  8. Add a thin layer of fig jam to bread and top with steak, sliced brie, onions, and arugula. Top with bread slices, serve, and enjoy!


Looking for more recipe inspiration? Try Braveheart Ramen Burger with Spicy Miso Sauce.

Steak Breakfast Tacos

Take one bite of these steak breakfast tacos and you will forget about every other breakfast food. The flavors of this dish pair so well together. Juicy sirloin steak, gooey cheddar cheese, crispy potatoes, and fluffy eggs create this highly addictive dish. This dish is guaranteed to knock your socks off.


  • 1 Braveheart New York Strip Steak

  • 6 corn tortillas

  • 2 fresh jalapenos, diced

  • 6 eggs

  • 4 medium potatoes, diced

  • Olive oil

  • ½ tsp Paprika

  • Seasoned salt

  • Salt and pepper to taste

  • 4 slices of bacon

  • ½ cup of cheddar cheese, grated

  • 2 tbsp heavy cream


  1. Remove steak from the fridge and pat dry. Lightly season both sides of steak with salt and pepper and add to a large skillet on medium-high heat. 

  2. Cook until the steak is well done (about 5 minutes each side). Let rest and then thinly slice.

  3. Bring water to boil in a medium sized pot. 

  4. Add potatoes and let cook for 10 minutes.

  5. Once potatoes are done boiling, pat dry and evenly place on a baking sheet. Add to the oven at 450 F and let cook for 10 minutes.

  6. Meanwhile, cook 4 slices of bacon in a skillet until crispy and done. 

  7. Remove bacon from pan and reserve the bacon grease. Finely chop bacon into small bits.

  8. Add eggs and heavy cream to a medium sized bowl and whisk well. 

  9. Season with seasoned salt and paprika. 

  10. Add eggs to the skillet along with diced jalapeno. Cook until eggs are solid and begin to get golden brown. Remove from the pan and set aside.

  11. Add reserved bacon grease to the skillet and let heat. 

  12. Once oil is heated, add the potatoes in an even layer and let cook until crispy and golden brown. Remove from the skillet and set aside.

  13. To the skillet, add the corn tortillas and let cook for 1 minute or until outside begins to toast. 

  14. Remove tortillas from skillet and top with sliced steak, eggs, bacon, potatoes, and cheddar cheese.

  15. Serve and enjoy!

Looking for similar recipes? Try Braveheart Steak and Eggs with Garlic Herb Sauce. This is a delicious breakfast dish.

Creamy Steak and Roasted Tomato Risotto

Looking for an easy yet classy meal? We have the perfect recipe for you. This creamy steak and roasted tomato risotto is sure to become your new favorite. Tangy, roasted cherry tomatoes pair with juicy, balsamic new york strip to create the most irresistible of flavors. Try this recipe out for your next dinner party to impress any guests and leave everyone asking for the recipe.


  • 2 Braveheart New York Strip Steaks

  • 2 cups cherry tomatoes

  • Olive oil

  • ½ tsp Paprika

  • 4 garlic cloves, minced

  • 4 tbsp fresh basil, chopped

  • Salt and pepper

  • 4 cups of beef stock

  • 1 cup arborio rice

  • 2 shallots, diced

  • 1 cup parmesan cheese, grated

  • ½ cup balsamic vinegar

  • 2 tbsp Italian seasoning


  1. To a large bowl, add balsamic vinegar, olive oil, salt, pepper, italian seasoning, and half of the fresh basil. 

  2. Mix well and add steak to the bowl, making sure it is fully coated in marinade. Let steak marinade for 2-8 hours in the fridge.

  3. To a small baking pan, add tomatoes, olive oil, salt, and pepper. 

  4. Toss and put in the oven at 400F for 25 minutes. Remove from the oven and let cool.

  5. In a medium saucepan, heat beef stock. 

  6. To a large pan, add olive oil, shallots, garlic, and seasonings. 

  7. Let cook until shallots are translucent and then add arborio rice. 

  8. Mix rice frequently until it begins to toast and then add one ladle full of beef stock. 

  9. Stir frequently until beef stock is absorbed and then add another ladle full. Continue until rice beef stock is gone or until rice is cooked. 

  10. Stir in roasted tomatoes.

  11. Preheat a grill to medium high heat and add steak. 

  12. Cook until steak is desired doneness. Remove from heat and let rest for 5 minutes. Thinly slice steak.

  13. Add to a bowl with risotto and garnish with remaining basil. 

  14. Let cool and enjoy!

Enjoy this recipe? Try Braveheart Prime Rib Roast with Dill Cream Sauce.

Steak Sandwich with Corn Pesto

Want the perfect picnic meal? This sandwich is the perfect addition to your day. Creamy, homemade pesto pairs so well with coffee-rubbed sirloin steak to create this delicious dish that makes lunch time so fun. This sandwich is guaranteed to impress.


  • 1 Braveheart New York Strip Sirloin Steak

  • 2 tsp coffee powder

  • 2 tsp light brown sugar

  • 1 tsp chili powder

  • ½ tsp paprika

  • 2 cups fresh basil leaves

  • 2 cups fresh raw corn

  • ⅓ cup pine nuts

  • 4 large garlic cloves

  • 1 cup parmesan cheese

  • Salt and pepper to taste

  • 2 ciabatta bread, sliced in half lengthwise.

  • ½ cup arugula

  • ½ cup roasted red peppers

  • 2 tbsp butter, softened.


  1. Preheat grill to medium-high heat

  2. Combine the brown sugar, coffee, chili powder, paprika, salt and pepper in a small bowl. 

  3. Pat the spice rub on both sides of each steak. 

  4. Let the steaks sit at room temperature for 20 minutes. 

  5. Grill until the steaks are nicely browned with deep grill marks, 5 to 6 minutes per side for medium rare.

  6. Transfer the steaks to a serving platter to rest for 5 minutes before slicing.

  7. To a food processor, add basil, corn, garlic, pine nuts, parmesan cheese, salt, and pepper.

  8. Pulse ingredients until consistency is smooth and thick. 

  9. Add to the bowl and set aside.

  10. Add softened butter to the inside of the ciabatta bread and cook in a pan until the bread is golden brown and toasted.

  11. Add pesto, arugula, roasted red peppers, and steak to the bread.

  12. Top with remaining bread.

  13. Serve and enjoy!

Enjoy this recipe? Try Braveheart Greek Steak with Couscous Salad. This recipe is the perfect summer dish and is so refreshing.

Philly Cheese Steak Bread Bowl

This dish is sure to warm you up on a cold day. There is nothing more fun than a bowl made of bread (except a bread bowl filled with cheese steak). Try this dish out and experience creamy philly cheese steak with crispy, golden sourdough bread. This dish is unique and sure to leave you wanting more.


  • 2 Braveheart New York Strip Steak, thinly sliced

  • ¼ tsp onion powder

  • 4 tbsp all purpose flour

  • Olive oil

  • 2 onions, thinly sliced

  • 1 package mushrooms, thinly sliced

  • ½ tsp thyme

  • 2 cloves garlic, minced or pressed.

  • 4 cups of beef stock

  • 4 sourdough bread bowls, hollowed out.

  • 4 slices provolone cheese


  1. Add beef to a large bowl and season with salt, pepper, and onion powder. 

  2. Add 2 tbsp of flour and toss until steak is evenly coated. Heat a pan over medium-high heat, and add oil. 

  3. Once oil is heated, add steak and cook until all sides are brown and seared. Remove from the pan and set aside.

  4. Heat more oil in the pan and add onions. 

  5. Cook onions until they begin to caramelize (about 6 minutes) then add mushrooms and cook for an additional 6 minutes.

  6. Add thyme and the garlic and mix well. 

  7. Cook until garlic is aromatic and add remaining flour. Stir well.

  8. Slowly add the beef broth while stirring the mixture to avoid any clumps.

  9. Reduce the heat, and let the mixture simmer uncovered for about 10 minutes.

  10. Turn off the heat and add the steak. 

  11. Add stew mixture to hollowed bread bowls and top with a slice of provolone cheese.

  12.  Place bread bowls on a lined baking sheet and put in the oven until cheese is melted and the bread bowl begins to brown.

  13. Let cool and enjoy!

In need of more recipe inspiration? Try Braveheart Philly Cheese Steak Egg Rolls!

Tomato Pesto Pasta with Balsamic Steak

You’ll be hard pressed to find a recipe that is tastier and easier than this one. This creamy sun-dried tomato pesto pasta is topped with juicy balsamic New York strip steak and is jam-packed with delicious flavor. Pair with a side of bread or a glass of wine to experience a classy and simple meal.


  • 1 Braveheart New York Strip Steak

  • 12 oz angel hair pasta

  • 8oz jar sun-dried tomatoes

  • 4 garlic cloves

  • Salt and freshly ground black pepper

  • 1 cup packed fresh basil leaves

  • 1/2 cup freshly grated Parmesan

  • 3 tbsp italian seasoning

  • 2 tbsp dijon mustard

  • ½ cup balsamic vinegar

  • 1 cup olive oil


  1. Add balsamic vinegar, olive oil, salt, pepper, italian seasoning, and dijon mustard to a bowl and mix well. 

  2. Add steak to mixture and toss, making sure steak is fully coated and submerged in marinade. Let marinade for 3-8hours in the fridge.

  3. Preheat the grill to medium-high heat and cook steak to desired doneness. Let rest for 5-10 minutes and then thinly slice.

  4. Cook the pasta in a large pot until tender. 

  5. Drain, reserving 1 cup of pasta water.

  6. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. 

  7. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

  8. Add the pasta to the pesto and toss, adding reserved pasta water if too thick. Top with seared steak and serve immediately.

Looking for more recipe inspiration? Try Braveheart Steak Tartare

Steak Burrito

This Braveheart steak burrito is created with the highest quality new york strip steak. It is filled to the brim with delicious flavor and is the perfect dish for a lazy day. Juicy grilled new york strip steak paired with creamy avocado and spicy seasoned rice creates a flavor that is hard to beat. 


  • 1 Braveheart New York Strip steak

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 3 tbsp butter

  • 3 chipotle peppers in adobo sauce

  • 1 chicken bouillon cube

  • ½ cup rice

  • ¾ cup water

  • 2 tbsp taco seasoning

  • 2 large flour tortilla

  • ½ avocado, diced

  • ½ cup tomato, diced

  • 1 tbsp cilantro, finely chopped

  • ½ fresh lime

  • ½ cup shredded cheese

  • ½ cup black beans

  • ½ cup lettuce, shredded

  • Tajin to taste

  • Salt and pepper to tastef


  1. To a large pot, melt butter and add onions, garlic, and taco seasoning. Cook until onions are soft and translucent. 

  2. Add rice and let cook until the rice begins to get toasted then add water, bouillon, and chipotle peppers. 

  3. Bring to a simmer and cook for 15-20 minutes. 

  4. Remove rice from pan and set aside.

  5. In a medium bowl, combine avocado, lime juice, tajin, salt, pepper, tomato, and cilantro. Mix well to combine. Place in the fridge until ready to serve.

  6. Pat steak dry and lightly season both sides with salt, pepper, paprika, cumin, and tajin.

  7.  Add steak to a cast iron skillet and cook until internal temp is 145F. Remove from pan and let rest before thinly slicing.

  8. Rinse black beans and slice lettuce.

  9. Warm tortillas in a pan until soft. 

  10. To the center of the tortilla, add rice, steak, avocado mixture, lettuce, cheese, and black beans. 

  11. Fold and roll burrito style and place in skillet until both sides are golden brown. Remove and let cool.

  12. Serve and enjoy!

If you enjoyed this recipe, then try out Braveheart Steak and Veggie Tostada.

New York Strip Mongolian Beef

This dish is packed with flavor and protein. It is an easy dish that will trick anyone into thinking you are a professional chef. Nothing beats the flavor created for tender steak and sweet and spicy sauce. This dish can be served over rice or veggies (or any ingredient of your choice) to create a well balanced and yummy meal.


  • 2 BraveheartNew York Strip Steaks, thinly sliced

  • 3 tbsp cornstarch

  • 2 tbsp vegetable oil

  • 3 cloves garlic, minced

  • 1 tbsp ginger, minced

  • ⅓ cup soy sauce

  • ⅓ cup water

  • ½ cup brown sugar

  • 2 green onions, thinly sliced

  • 1 tsp toasted sesame seeds

  • salt and pepper to taste


  1. Lightly season steak with salt and pepper. Add to a bowl with cornstarch and toss well until steak is lightly coated.

  2. To a large skillet over medium-high heat, add 1 tbsp oil. Add garlic and ginger and cook for 1 minute. 

  3. Add soy sauce, water and sugar and bring to a boil until sugar dissolves.

  4. Pour sauce into a bowl and set aside.

  5. Place the skillet back over heat and add remaining oil. 

  6. Add steak and cook until evenly browned on both sides.

  7. Add the sauce and combine well. Simmer and allow sauce to thicken, 1 to 2 minutes.

  8. Toss in green onion and continue to cook for 1 more minute until the sauce is thick enough to coat the back of a wooden spoon.

  9. Serve over steamed rice and enjoy!

Looking for more recipe inspiration? Try Braveheart Stuffed Beef Tenderloin.

Steak and Veggie Pizza

This recipe is a yummy way to use up any leftover veggies and meat in the fridge. It's so easy to make and incredibly delicious. Customize this dish by adding your favorite toppings to pair new flavors with the juicy, delicious Braveheart steak. This recipe is sure to have your taste buds leaping with joy.


  • 1 Braveheart New York Strip Steak

  • ½ cup alfredo sauce

  • 1 cup crimini mushrooms, thinly sliced

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 package of premade pizza dough

  • 1 bell pepper, sliced

  • 1 cup spinach leaves

  • 1.5 cup mozzarella cheese, shredded.

  • Salt and pepper, to taste


  • Preheat the grill to medium-high heat. Pat dry and season both sides of the steak with salt, pepper, onion powder, and garlic powder. 

  • Place steak on grill and cook both sides until desired doneness. Remove from the grill and let rest before thinly slicing.

  • Roll out pizza dough and place onto a lined and greased baking sheet. Cook according to package directions. 

  • Meanwhile, add peppers, mushrooms, and spinach to a pan on medium-high heat and cook until vegetables are beginning to get soft. Remove from the pan.

  • Remove pizza crust from the oven and add alfredo sauce, veggies, steak, and top with a layer of mozzarella cheese. Let cook in the oven until the cheese is melted and the crust is golden brown. 

  • Let cool and enjoy!

Looking for more recipe inspiration? Try Braveheart Steak and Mushroom Pie. This is a flavor-packed and hearty dish that is perfect for a cold winter day.

Greek Steak with Couscous Salad

This is the perfect summer dish. For hotter summer days, this recipe can help you refresh! Cold couscous salad will cool you down while juicy, greek marinated steak will invigorate your taste buds. Try this recipe for a flavor-packed experience!


  • Braveheart New York Strip Steak

  • 10 oz couscous

  • 2 cups vegetable broth

  • 2 tbsp white wine vinegar

  • 2 tbsp lemon juice

  • 3 tbsp olive oil

  • 12 mint leaves sliced thin

  • 1/2 cucumber, diced

  • 3 tomatoes, diced

  • 3 oz feta cheese

For the marinade:

  • ½ cup olive oil

  • 5 cloves garlic - minced

  • 2 lemons - juiced

  • 1 lemon - zested

  • 1 tablespoon fresh thyme - chopped

  • 1 tablespoon fresh oregano - chopped

  • 2 teaspoon fresh rosemary - chopped

  • 1 tablespoon fresh parsley - chopped

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper


  1. In a medium sized bowl, combine ½ cup olive oil, garlic, lemon juice, lemon zest, thyme,oregano, rosemary, parsley, salt, and pepper, and mix well. Place steak in mixture and marinade for 1-8 hours.

  2. To a medium pan, add broth and bring to boil. Stir in couscous and cover, remove from heat, and let stand for 5 minutes. Remove lid, fluff with a fork, and allow to cool.

  3. Meanwhile, whisk together vinegar, lemon juice, and olive oil. Stir in mint, cucumber, tomatoes, and cooked couscous. Stir to combine. Add feta and stir gently to evenly distribute the cheese. Set aside in the fridge until ready to serve.

  4. Remove steak from marinade and place on a grill over medium-high heat. Let steak cook until desired doneness. Remove from the grill and let rest for 10 minutes. Thinly slice and serve atop couscous salad.

Enjoy this recipe? Try out Braveheart Steak and Veggie Tostada.