Recipes

• 1/3 cup water
• 1/4 - 1/3 cup brown sugar
• 1/3 cup soy sauce
• 1 tsp. crushed garlic
• ¼ - ½ cinnamon, allspice, paprika, nutmeg, mace (each or a combination thereof)
• ¼ cup Lea & Perrins Worcestershire sauce

1. Heat to boil; reduce heat, then let cool. To thin ~ add water.
   Put ¼ - ½ c. marinade aside for dipping.
2. Bring meat to room temperature.
3. Add marinade to meat.

This is a strong marinade and does not need a long time to marinade.
30 – 60 minutes is enough.

If you like a stronger marinade flavor ~ let it sit longer.

~Here’s the key ~
Make sure the meat is at room temperature before you cook it,
Barbeque it on LOW TEMPERATURE, VERY SLOW.

Add juice from meat to reserved marinade. Use for dipping.
Wrap sliced meat from bbq in pita bread or tortillas

ENJOY!!!

Defrost meat to room temperature
Tenderize with mallet
Cut out any fat or tendons to make medallions

Melt about 1/3 c. butter and a dash of olive oil
Add garlic and favorite seasonings

The key is low temp and slow cooking

Add meat to skillet & simmer on low
Turn ~ cover meat in yummy sauté mixture

Keep on very low temp
Approx. ~ 5 min each side

Enjoy!!!

• 1 1/2 cups soy sauce
• 3/4 cup white sugar
• 1/4 cup sesame oil
• 3 tbsp minced fresh ginger
• 5 cloves of garlic, minced
• 1/2 of a medium yellow onion, chopped
• 3 large green onions, cut into small pieces
• 2 tbsp toasted sesame seeds
• 1/2 tsp of red pepper flakes
• 4-6 pounds of Grass-Fed Beef Short-Ribs 
  
  DIRECTIONS

1. Place ribs in a large zip lock bag or a dish that can hold them all. Combine all the ingredients together and stir for 1 minute. Pour the marinade into the pot, dish, or zip lock over the meat making sure all the ribs have been coated. Cover and refrigerate over night. The next morning, make sure to place the ribs that were on the bottom on top, and vice versa.
2. Continue to refrigerate until it’s time to grill. Heat grill to medium heat and when the grill is ready add meat. Grill each side for 7-8 minutes. Garnish with additional slices of green onion and toasted sesame seeds.

One of our favorite summertime meals has to be grilled steak tacos! Here's our go-to recipe which uses one of our favorite cuts of grass-fed beef, the Sirloin Tip Steak.

Sirloin Tip Tacos (serves 4, 2 tacos per person)

• 2 pounds Sirloin Tip steak
• 4 garlic cloves, minced
• 1 jalapeno, minced
• 1 large handful fresh cilantro leaves, finely chopped
• kosher salt 
• freshly ground black pepper
• 2 limes, juiced
• 1 orange, juiced
• 2 tablespoons white vinegar
• 1/2 cup of olive oil
• Corn Taco Tortillas
• Your Favorite Taco Toppings

DIRECTIONS

1. In a mortar and pestle, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it really well to combine. 
2. Lay the sirloin tip steak in a large baking dish and pour the marinade over it. Wrap tightly in plastic wrap and refrigerate for 1-8 hours.
3. Preheat an outdoor grill. Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the marinade and season the steak on both sides with salt and pepper. Grill the steak for 7 to 10 minutes per side, turning once, until medium-rare.  Remove the steak to cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal. 
4. Warm the tortillas for 30 seconds on each side on the grill, until toasty. 
5. To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down on the center, and sprinkle with your favorite taco toppings.