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BISTRO-STYLE
CLUB SIRLOIN STEAKS |
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Prep Time:
20 Minutes
Refrigerate: 10 minutes
Cook Time:
10 Minutes
Ready
in: 40 Minutes
Makes 4 servings
Ingredients:
4 Haverhill Beef Club Sirloin Steaks, cut 3/4-inch thick
2 Tbsp. chopped fresh Italian parsley
2 cloves garlic, crushed
1/2 tsp. pepper
1 large red onion
1 Tbsp. olive oil
1/4 cup dry red wine
1 1/2 lbs. new potatoes, steamed
2 cups steamed vegetable medley (green beans, sliced yellow bell
pepper)
Directions:
1. Place the Club Sirloin Steaks in freezer for 10 minutes to
ease cutting.
2. Cut the Club Sirloin Steaks
lengthwise in half and then crosswise into 1/2-inch thick strips.
In medium bowl, combine beef, parsley, garlic and pepper; toss
to coat. Set aside.
3. Cut the onion into 1/4-inch
thick slices; separate into rings. Set aside.
4. In a large nonstick skillet,
heat oil over medium-high heat until hot. Add the onion; cook
and stir 3-5 minutes or until crisp-tender. Remove to serving
platter; keep warm.
5. Meanwhile, steam your new
potatoes and vegetable medley.
6. In the same skillet, add the
the Club Sirloin Steaks and stir-fry 2 minutes or until outside
surface is no longer pink. Place the beef on top of onion.
7. Add the wine to the skillet;
cook and stir until browned bits attached to skillet are dissolved
and liquid thickens slightly.
8. Pour the sauce over the the
Club Sirloin Steaks and onions.
9. Serve with potatoes and vegetables.
Click HERE
for this recipe page.
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SAN FRANCISCO
BONELESS PORK ROAST |
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Prep Time: 10 Minutes
Cook Time: 1 Hour to
1 Hour and 30 Minutes
Ready In: 70 Minutes
to 1 Hour and 40 Minutes
Makes 4 to 6 servings
Ingredients:
3 pound boneless pork
loin roast
6 ounces orange juice
Dash of salt
Dash of ground cloves
2 tablespoons lemon juice
1 tablespoon sugar
2 tablespoons cornstarch
6 ounces canned pineapple juice
Garnish:
1 pint fresh strawberries (sliced)
Directions:
1. Preheat oven to 350°F.
2. Place roast in a shallow roasting
pan. Bake at 350°F for 60 to 90 minutes, until meat thermometer
inserted registers 155-160°F.
3. Remove roast from oven, let
stand 10 minutes before slicing.
4. Meanwhile, combine sugar and
cornstarch in medium saucepan. Stir in pineapple and orange juices
and cook, stirring, over medium heat, until mixture bubbles and
thickens.
5. Remove from heat and stir
in salt, cloves and lemon juice.
6. Serve roast with sauce, and
garnish with strawberries.
Click HERE
for this recipe page.
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BROILED ITALIAN-STYLE
T-BONE STEAKS |
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Prep Time: 10 Minutes
Cook Time: 10 to 15 Minutes
Ready In: about 25 Minutes
Makes 4 servings
Ingredients:
4 T-Bone Steaks
2 garlic cloves chopped finely
1/3 cup fresh basil
1/3 cup freshly grated Parmesan cheese
1 tbsp tomato paste
1 tbsp olive oil
Directions:
1. Preheat broiler.
2. In a medium bowl, grind the
chopped garlic cloves and basil into a paste.
3. Mix in the Parmesan cheese
and tomato paste; beat in olive oil.
4. Place the T-Bone Steaks on
a broiling pan.
5. Broil the T-Bone steaks on
one side for 4 to 5 minutes for rare, or 5 to 7 minutes for medium;
turn steak and broil for an additional 2 to 3 minutes for rare
or 3 to 4 minutes for medium.
6. Remove the T-Bone Steaks and
spread each steak with Parmesan cheese mixture, return to broiler
for an additional 1 1/2 minutes; then serve.
Click HERE
for this recipe page.
Prep Time: 5 Minutes
Cook Time: about 6 Minutes
Ready In: about 12 Minutes
Makes about 4 servings
Ingredients:
1 lb. boneless chicken
breast cutlets (about 1/4 inch thick)
2 tablespoons butter
2 tablespoons minced shallot
1/2 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
salt to taste
ground pepper to taste
Directions:
1. If needed, pound the
chicken cutlets so that they are no thicker than 1/4 inch.
2. Season the chicken cutlets
with the salt and ground pepper.
3. In large, non-stick, heavy
skillet over medium-high heat, melt butter then add the seasoned
chicken cutlets.
4. Sauté the season cutlets
for 1 to 2 minutes on each side until lightly browned.
5. Stir in the shallot chicken
broth, Worcestershire sauce and Dijon mustard and cook for 1
minute longer.
6. Remove chicken cutlets to
plates and serve with pan sauce over the top.
Click HERE
for this recipe page. |
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