- 2 lbs. of Valley Oaks Steak Company lean beef into 2 inch cubes
- 2 T beef stock or red wine
- 2 T balsamic vinegar
- 1 T Worcestershire sauce
- ¼ cup olive oil
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 tsp. steak seasoning
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- black pepper to taste
- 2 bay leaves
- Trim most of the visible fat from the meat and cut into 2" cubes.
- Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, black pepper, and add bay leaves. Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade. Marinate meat at least 4-6 hours in the refrigerator (or longer is fine if you're gone all day.)
- When ready to cook, preheat grill to medium-high. Put meat tightly on skewers and let it come to room temperature while the grill heats.
- Grill kabobs to desired doneness, turning as soon as you get some browned spots on the first side. Cooking time will depend on the thickness of the meat and how hot your grill is, but approximate times would be about 8-10 minutes for rare, 10-12 minutes for medium rare, or 12-15 minutes for medium. With kabobs it's easy to take off one piece of meat and cut into it to see if it's done to your liking, or use a digital meat thermometer to check the temperature.
- Let the kabobs rest for at least 5 minutes before serving.
- 2 lbs of Valley Oaks Steak Company beef, sliced
- 1-2 bell peppers, sliced
- 1 onion, sliced
- 20 ounces salsa
- 2 tbsp fajita seasoning
- Add salsa to bottom of the slow cooker.
- Add beef, onion, bell pepper and fajita seasoning. Stir to mix well.
- Cook LOW 6-8 hour or HIGH 3-4.
- ¼ c balsamic vinegar
- 1 T Worcestershire sauce
- 2 tsp dark brown sugar
- 1 garlic clove, minced
- 1 lb of Valley Oaks Steak Company flank steak
- salt and pepper
- Combine first four ingredients in a large Ziploc bag. Add steak, turn to coat; marinate for 30 minutes at room temperature.
- Grill until desired doneness. Let stand, covered loosely with foil for 10 minutes, before cutting in thin strips against the grain.
- 4 Valley Oaks Steak Company rump steaks (1 to 1.5-inches thick), room temperature
- 2 or 3garlic cloves
- 2 Tbs fresh rosemary leaves
- 3 Tbs butter
- 1 Tbs olive oil
- Salt and pepper
- A splash of white or red wine
- Mince garlic and rosemary. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle. Rub the paste over both sides of each steak.
- Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much. Add steaks, season them with pepper and cook 1 or 2 minutes on each side. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.
- Meanwhile, cook the wine until reduced and a kind of sauce if formed. Slice the steaks and serve them with the sauce.
Source: Vintage Kitchen Notes
- ¼ cup rice vinegar
- ¼ cup low sodium soy sauce
- 1 teaspoon grated orange zest
- 3 tablespoons sugar
- 1 teaspoon plus 1 tablespoon cornstarch
- 1 1/4 lbs Valley Oaks Steak Company flank steak, cut across the grain into this strips
- salt and pepper
- 2 tablespoons peanut oil or vegetable oil
- 1 medium yellow onion, thinly sliced
- 2 medium red peppers, seeded and thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated or minced fresh ginger
- fresh cilantro
- 2 cups cooked rice, for serving
- In a small bowl, combine the rice vinegar, soy sauce, orange zest, sugar and 1 teaspoon of the cornstarch. Set aside
- Place the steak in another bowl. Season with salt and pepper, then add the remaining 1 tablespoon of cornstarch and stir to coat the meat.
- In a large wok or skillet, heat the oil over high. Add the steak, working in batches if needed, and stir fry until browned but just short of being cooked through, about 2 minutes. Transfer the meat to a plate, then add in the onion, peppers, garlic and ginger. Stir fry until the vegetables are just tender about 5 minutes. Add the steak back into the vegetables and cook for an additional minute.
- Pour the sauce mixture over the meat and vegetables and cook until it has thickened, 2-3 minutes.
- Garnish the stir fry with cilantro and serve over rice.
- 3/4 lbs of thinly sliced Valley Oaks Steak Company ribeye steak
- 1 medium green pepper, sliced into strips
- 1 medium onion, sliced into strips
- 6 oz. Portobello mushrooms, sliced
- 1 cup shredded provolone cheese
- Salt and pepper, to taste
- 2 sub rolls, sliced in half (but not all the way through)
- Preheat oven to 375 degrees Fahrenheit. Place the two sliced sub rolls on a two pieces of aluminum foil. Set aside.
- In a large skillet, sauté onions and green peppers for about 3-4 minutes, then add in the mushrooms, and cook until softened, about 3 minutes. Place in a bowl and set aside.
- In the same skillet, cook the steak, breaking it into smaller pieces, until all is cooked through, about 5 minutes. Add the onions and peppers back into the skillet and toss together (seasoning with salt and pepper, to taste).
- To assemble the cheesesteaks: open one sub roll and add in half of the meat filling then top with half the provolone cheese. Repeat for the second sub roll.
- Tightly wrap each sub in aluminum foil then place directly on the oven rack for 15 minutes.
- After 15 minutes, remove from oven and your cheesesteak sandwich is ready for you to unwrap (carefully, it'll be hot) and enjoy!