Tag: Moyer Beef

Sheet Pan Steak Fajitas

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

One of the biggest bummers of cooking a lot (and, boy do I cook a lot) is that the dishes are never ending. I can basically fill up my entire dishwasher with some meals! But some weeknights, you just do NOT want to deal with all those dishes. Which is why it’s great to have a couple of one pot, or in this case, one sheet pan recipes, like this recipe for Sheet Pan Steak Fajitas.

Fajitas work really well as a sheet pan (paid link) meal. You just add the onions and peppers to a pan, broil until they begin to brown, and then add your protein of choice.

For these Sheet Pan Steak Fajitas, I decided to use Moyer Beef’s London Broil to make steak fajitas.

Ingredients: (serves 4)

Seasoning: (or can use Mexican seasoning mix)

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder

Other ingredients:

  • 1 cup olive oil
  • the juice of 3 limes, divided
  • 1 (~3 lb) London Broil
  • 4 medium-sized bell peppers, multi colored if desired, thinly sliced
  • 1 medium-sized onion, thinly sliced
  • 8 (6 inch) flour tortillas (or corn tortillas for gluten free)
  • 1/2 cup pico de gallo
  • 3 tablespoons sour cream (omit for dairy free)
  • 1 tablespoon fresh cilantro, chopped

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Steak and Eggs Hash

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

Last weekend, I stumbled upon a farmer’s market while walking around my neighborhood and picked up a bunch of veggies: peppers, tomatoes, onions, and potatoes. I didn’t really have plans for the vegetables, but then I realized these ingredients would make a really tasty hash!

I had been planning on making a steak and eggs recipe using Moyer Beef’s Angus Top Sirloin, so after my bounty at the farmer’s market, that morphed into a steak and eggs hash!

This recipe is a great sharing recipe with friends and family. You can serve the meal right out of the skillet (just add a towel to the handle so you don’t burn yourself)!

Ingredients:

  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 2 Moyer Beef Angus Top Sirloin Steaks
  • 1 pound yellow potatoes, diced into small bite sized pieces (can substitute sweet potatoes to make paleo)
  • 1/2 yellow onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 4 large eggs
  • 1 cup small heirloom tomatoes, halved or quartered (if larger)

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Hashweh (Spiced Ground Beef with Pistachios Over Rice)

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

It’s definitely still summer weather for the most part, but this past week, we’ve had a bit of a cool down in Philly. Which got me thinking about more fall inspired dishes.

Hashweh, or rice stuffing, is a wonderfully flavorful ground meat and rice dish that is perfect for fall weather (or honestly, any weather, it’s really tasty!)

The dish originates in the Middle East and is typically made with lamb or beef seasoned with spices including allspice and cinnamon, served with rice.

Most recipes also include toasted pine nuts with some also having a sweet dried fruit.

This dish is a nice comfort food option that comes together in roughly 30 minutes. The spice profile makes it really crave worthy!

Ingredients:

  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups white rice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups chicken broth
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground pepper
  • 2 whole cloves
  • 2 whole cardamom pods, smashed
  • 1 lb ground beef (I used Moyer Beef’s 81% lean ground beef chuck)
  • 1/4 cup pine nuts, toasted
  • 1/4 cup dried cherries (or other dried fruit)
  • 1/4 cup pistachios, chopped

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Grilled T Bone Steak with Gremolata

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

One of my favorite parts of working with Moyer Beef this summer is that I am trying cuts of beef I’ve never had before, like a T-bone steak. T-bone steak is a bone-in steak and includes the strip loin and tenderloin; it’s named a T-bone, because, well, the bone looks like a T.

T-bones are considered pretty high-quality steaks, and as such, don’t need much effort to make them taste amazing. They are also huge (in my opinion), usually 16-24+ ounces. So I invited over some friends to help my husband and me enjoy our bounty (they didn’t seem to mind too much).

For these steaks, I decided to add a simple dry rub and top with gremolata to add some freshness. Because it was absolutely beautiful this weekend, there was no way I wasn’t grilling them outdoors! The result was this Grilled T Bone Steak with Gremolata.

Ingredients:

  • 2 t-bone steaks (I used Moyer Beef’s T-Bone Steaks)

rub:

  • 2 tablespoons smoked paprika
  • 1 tablespoon chile powder
  • 1 tablespoon salt
  • 1 tablespoon black pepper

gremolata:

  • 1/4 cup fresh parsley, finely chopped
  • 1 tablespoon fresh tarragon, finely chopped
  • the zest of 1 lemon
  • 3 garlic cloves, finely minced

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Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

 

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

I’m excited to share that my blog is about to get considerably more beefy! For the next few months, I’ve partnered with Moyer Beef to share some awesome beef recipes. Moyer Beef sources beef and angus beef locally from small family farms in the Northeast. I’ve been sent a bunch of different cuts, so I can’t wait to share some recipes!

Source: moyerbeef.com

First up, I decided to make a grilled meal using Moyer Beef’s Angus New York Strip Steaks. New York Strip Steak is also known as Kansas City Strip Steak or Ambassador Steak in the US and Sirloin Steak or Porterhouse Steak in Europe.  This cut is particularly tender and flavorful. Angus New York Strip Steak, known for their marbling, are even more flavorful (marbling = flavor). This cut of steak comes from the short loin, along the back of the cow. (Fun fact = a T-bone steak is a New York Strip Steak with the bone and tenderloin still attached.)

So, in my opinion, the flavor of a New York Strip Steak should be allowed to mostly shine on its own. Adding a bit of fancy butter on top won’t hurt though, right?

Playing off the flavors of the Honey-Tarragon Blue Cheese Butter, I also made Grilled Tarragon Potatoes to go with the steak. The result is these crave worthy recipes for Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter & Grilled Tarragon Potatoes!

 

Ingredients:

Steak: (serves 2, multiply as needed)

Honey-Tarragon Blue Cheese Butter: (serves up to 8)

  • 1 stick (1/2 cup) salted butter, softened to room temperature
  • 1/4 cup crumbled Blue Cheese (I used a Smokey Blue Cheese to highlight the grilling flavor)
  • 1 teaspoon honey
  • 1 teaspoon fresh tarragon, finely chopped
  • 1/8 tsp black pepper

Grilled Tarragon Potatoes: (serves 2, multiply as needed)

  • 12 oz baby potatoes, halved (I used tri-color potatoes)
  • 1/2 shallot, finely chopped
  • 2 teaspoons fresh tarragon, finely chopped
  • 1 tablespoon salted butter
  • zest from 1 lemon
  • salt and pepper, to taste

Continue reading Grilled New York Strip Steak with Honey-Tarragon Blue Cheese Butter and Grilled Tarragon Potatoes

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