Steak Recipe:
Ingredients
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1-2 strandquist family farm steaks (sirloin, hanger, ribeye or skirt steak)
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salt and pepper, for seasoning
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1-2 tablespoons butter
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1 tablespoon olive oil
Directions:
Step 1. Pat dry your steaks so it does not steam and gets a good sear on it.
Step 2. Cut steak(s) into 2-4 sections.
Step 3. Sprinkle both sides with salt and pepper.
Step 4. Heat a skillet or cast iron pan over high heat. Add the butter and olive oil, and once melted and bubbling, lower the heat to medium (we have an electric stove, but for gas, you may need to start on high heat and then reduce to medium-high). Place the steaks in the pan and cook each side for approximately 2 minutes. Next, put the pan with steaks into the oven for 4 minutes at 350 degrees for a medium-rare steak.
Step 5. Let the steaks rest before cutting into them for 5-10 minutes to make sure all the yummy juices don’t escape. Serve with herb aioli and steak fries.
Herb Aioli Recipe:
Ingredients
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1 farm fresh egg
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1/2 teaspoon salt
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1 tablespoon lemon juice
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2-3 minced garlic cloves
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3/4 cups olive oil
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1 teaspoon chives
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1 teaspoon tarragon
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1 teaspoon parsley
Directions
Step 1. Whisk together egg, salt, lemon juice and garlic.
Step 2. While continuing to whisk, gradually whisk in the olive oil and keep whisking until lighter in color, approximately a minute.
Step 3. Stir in chives, tarragon and parsley. If you’d like to thicken your aioli more, use an immersion blender. Cover and chill for a couple of hours.
Oven Steak Fries Recipe
Ingredients
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2-4 large russet potatoes, cut in half, and cut into strips/matchsticks
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1-2 tablespoons beef tallow
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salt, to taste
Directions
Step 1. After you cut the potatoes, add to pot of boiling water and cook for 1 minute. Drain and put back into pot. Steam dry for about 5 minutes.
Step 2. Add tallow and stir until potatoes are completely coated. Add salt and stir until coated.
Step 3. Put fries on baking sheet and bake for 25-30 minutes at 475 degrees. Stir 2-3 times while baking.
Step 4. Serve with herb aioli.
Interested in trying out these recipes with one of our steaks, grab a beef box HERE, or watch out for an email opening up 1/4 and 1/2 beef shares Fall/Winter 2024, and make it easy to shop right from your freezer.
Thank you for being here! We love giving you tips and tricks to cook your way through our beef.
Warmly,
Tessa
