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Blog posts tagged with 'steak'

Steak Parmesan

This is a fun twist on the classic chicken parmesan. Fresh herbs and spices combine to make this dish so flavorful and memorable. Nothing is better than warm, gooey parmesan cheese with tangy marinara sauce and juicy ribeye steak. Try this dish out to partake in a delicious flavor experience.

Ingredients

  • 2 Braveheart Boneless Ribeye Steaks

  • 1 cup parmesan cheese, grated

  • 2 tbsp italian seasoning

  • 2 cans whole tomatoes

  • ½ onion, diced

  • 8 cloves garlic, minced

  • 1 bay leaf

  • 4 sprigs of rosemary

  • ⅓ cup chopped fresh basil

  • 4 tbsp olive oil

  • 1 pinch sea salt

Directions

  1. Place ribeye on a plate and lightly season both sides with salt and pepper. Let rest until room temperature.

  2. To a large pot, add a substantial amount of olive oil.

  3. Once the oil is heated, add onions and a pinch of salt, cook until translucent and tender (about 10 minutes). 

  4. Add garlic to the pot and let it cook until fragrant. 

  5. Add tomatoes to the pot, crushing them with your hands while adding them. 

  6. Add herbs and spices and let sauce simmer covered for 10 minutes.

  7. Remove bay leaf and top with a drizzle of olive oil.

  8. Heat oil in a skillet over medium high heat and add steak to the pan. 

  9. Let sear on both sides until steak is desired doneness. 

  10. Top steak with a heaping spoonful of marinara sauce and a handful of parmesan cheese.

  11. Add to the oven on broil for 5 minutes or until the cheese is golden and bubbly.

  12. Let cool and enjoy!

 

Enjoy this recipe? Try Braveheart Steak and Veggie Pizza.



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.

Ingredients

  • 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

Directions

  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 Carpaccio

This dish is so easy and includes only 5 ingredients. Beef carpaccio is a perfect midday snack or appetizer to spice up your meal. Experience unique flavor from quality Braveheart beef, smooth olive oil, and flaky salt. You’ll be hard pressed to find a tastier (and easier) dish than this one.

Ingredients

 

Directions

  1. Trim all the fat from the filet and place the tenderloin filet in the freezer for 2 hours or until firm. 

  2. Once firm, thinly slice the steak and pound flat with a meat pounder (you want the beef to be as thin as possible).

  3. Arrange thin beef on a large plate and drizzle with olive oil. 

  4. Top with a sprinkle of flaky salt, parmesan cheese, and a few arugula leaves.

  5. Serve and enjoy!

 

Looking for more fun recipes? Try Braveheart Steak Tartare.

Beef Bulgogi

This beef bulgogi is so delicious and easy to throw together. It is a classic Korean dish that should be incorporated into everyone's weekly menu. This dish is composed of fluffy, steamed white rice topped with sweet and savory ribeye steak that melts in your mouth. If you decide to create this dish you will not be disappointed.

Ingredients

 

  • 2 Braveheart Boneless Ribeye Steaks, thinly sliced

  • 1 apple, grated

  • 1 white onion, sliced

  • ½ cup green onion, diced

  • 4 garlic cloves, minced

  • ¼ cup brown sugar

  • ⅓ cup soy sauce

  • 2 tbsp rice mirin

  • 1 tbsp sesame oil

  • 1 tbsp honey

  • 1 tsp black pepper

  • 1 cup jasmine rice

  • oil

 

Directions

 

  1. Cook rice according to package directions and set aside.

  2. In a large bowl, combine thinly sliced ribeye steak, apple, onion, green onion, garlic,brown sugar, soy sauce, rice mirin, honey, sesame oil, and black pepper. 

  3. Mix ingredients until they are well combined. 

  4. Cover bowl and let steak marinate in the fridge for 20 minutes to 4 hours.

  5. Heat oil in a large pan over medium-high heat. 

  6. Add marinated beef and cook until steak is seared and brown on all sides. Remove from the pan.

  7. Serve in a bowl with jasmine rice and enjoy!


Want more recipe inspiration? Try Braveheart New York Strip Mongolian Beef.

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.

Ingredients

  • 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

Directions

  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 Beef Stroganoff

One bite of this creamy, hearty beef stroganoff will have your taste buds happy. The tender egg noodles create a perfect base for the smooth mushroom and tender beef sauce. If you want an easy meal for a night in, consider giving this one a go.

Ingredients

  • 1 Braveheart Boneless Ribeye Steak

  • 1 package egg noodles

  • Olive oil

  • 1 onion, diced

  • 2 cups mushrooms, sliced

  • 3 tbsp butter

  • 2 tbsp flour

  • 2 cups beef stock

  • 2 tbsp worcestershire sauce

  • 1 tbsp dijon mustard

  • ⅔ cup mayonnaise

  • 2 cups carrots, diced

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

Directions

  1. Tenderize ribeye and thinly slice. Season with salt and pepper and set aside.

  2. Heat a cast iron skillet to medium high heat and add oil. 

  3. Once oil is hot, arrange ribeye pieces in the pan and cook until all sides are seared and brown. Remove from pan.

  4. Add butter to the pan and add onion, carrot, garlic, and mushrooms. 

  5. Cook until vegetables begin to soften and onions are translucent then add salt and pepper. 

  6. Mix well and stir in dijon mustard and tomato paste. Let cook for 1 minute.

  7. Add flour to the vegetable mixture and mix. 

  8. Next, add worcestershire sauce, beef stock, and steak. Let simmer for 30 minutes and add mayonnaise. 

  9. Mix until consistency is smooth and there are no clumps.

  10. Cook egg noodles according to package and drain. Serve with sauce and enjoy!



Looking for more recipe inspiration? Try Braveheart Philly Cheese Steak Egg Rolls.

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.

Ingredients

  • 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

Directions

  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.

Ingredients

  • 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.

Directions

  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.

Ingredients

  • 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

Directions

  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.

Ingredients

  • 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

Directions

  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