Ingredients:

For the Steak:

• 1 lb flat iron steak
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp dried oregano

For the Salad:

• 6 cups mixed greens (romaine, butter lettuce, or spring mix)
• 1 cup cherry tomatoes, halved
• ½ cup sliced cucumbers
• ¼ cup crumbled feta cheese
• ¼ cup crispy fried onions
• 2 tbsp chopped fresh parsley

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 garlic clove, minced
• Salt & pepper to taste

Instructions: 

• Rub the steak with olive oil, salt, black pepper, garlic powder, smoked paprika, and oregano.  Heat a grill or skillet over medium-high heat. Cook for about 4-5 minutes per side for medium-rare or to your desired doneness.  Remove from heat, let it rest for 5 minutes, then slice thinly against the grain.

   

• In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, garlic, salt, and pepper.

   

• Arrange mixed greens on a large platter. Top with sliced steak, cherry tomatoes, cucumbers, crumbled feta, crispy fried onions, and fresh parsley.

   

• Drizzle with the balsamic dressing just before serving. Enjoy!

   

Ingredients:

For the Steak:

• 1 ½ lbs Sirloin Steak
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp smoked paprika

For the Burrito:

• 4 large flour tortillas
• 1 cup cooked rice (optional)
• 2 green bell peppers
• 1 can black beans, drained and rinsed
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1 avocado, sliced
• ½ cup sour cream
• Salsa (optional)
• Fresh cilantro, chopped
• Lime wedges

Instructions:

• Rub the sirloin steak with olive oil, salt, pepper, garlic powder, cumin, and smoked paprika. Let it sit for 5-10 minutes to marinate slightly.
• Heat a large skillet or grill pan over medium-high heat. Cook the steak for about 4-5 minutes per side for medium-rare or to your desired doneness. Once cooked, remove the steak and let it rest for 5 minutes before slicing it thinly against the grain, then into chunks if you like smaller pieces.
• Cut up the peppers and cook in the same skillet you cooked the steak in until soft.
• While the steak is resting, warm the tortillas in a dry skillet over low heat until soft. If using rice, warm it up as well.
• Lay each tortilla flat on a plate. Start by adding a scoop of rice (if using) in the center, then add some black beans, peppers,  a generous portion of sliced steak, a sprinkle of shredded cheese, avocado slices, and a dollop of sour cream. You can also add salsa if desired.
• Fold in the sides of the tortilla and then roll it up tightly from the bottom. Repeat with the remaining tortillas.
• Serve your steak burritos warm, with fresh cilantro and lime wedges on the side for a little extra flavor.

Ingredients:

For the Marinade:

• 1 ½ lbs flat iron steak
• ¼ cup olive oil
• 2 tbsp lime juice (about 1 lime)
• 2 tbsp orange juice
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp salt
• ½ tsp black pepper

For the Fajitas:

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 small red onion, sliced
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

For Serving:

• Warm flour or corn tortillas
• 1 avocado, sliced
• Lime wedges
• Fresh cilantro, chopped
• Sour cream, cheese, salsa (optional)

Instructions:

• In a bowl or zip-top bag, combine olive oil, lime juice, orange juice, soy sauce, Worcestershire sauce, garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Add the flat iron steak, ensuring it is fully coated in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

• Heat a large cast-iron skillet or grill pan over medium-high heat.  Remove the steak from the marinade and pat dry.  Cook for about 4-5 minutes per side for medium-rare or until desired doneness.  Remove from the heat, let it rest for 5 minutes, then slice thinly against the grain.

• In the same skillet, add 1 tbsp olive oil.  Sauté the sliced bell peppers and onion with salt, pepper, and garlic powder until tender but still slightly crisp, about 5 minutes.

• Serve the sliced steak over warm tortillas with the sautéed peppers and onions.  Top with avocado slices, fresh cilantro, and a squeeze of lime juice.  Add any additional toppings like sour cream, cheese, or salsa.

Ingredients:

For the Pork Chops:

• 4 bone-in or boneless pork chops
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 2 tbsp olive oil

For the Creamy Bacon Sauce:

• 6 slices bacon, chopped
• 1 small onion, diced

1. 3 cloves garlic, minced

• 1 cup heavy cream
• ½ cup chicken broth
• 1 tsp Dijon mustard
• ½ cup shredded Parmesan cheese
• ½ tsp crushed red pepper flakes (optional)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

• Cook the Pork Chops Season pork chops with salt, black pepper, garlic powder, and smoked paprika.  Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 3–4 minutes per side until golden brown. Remove from the skillet and set aside.
• 2. In the same skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving the bacon grease in the pan.  Add diced onions and garlic to the pan and sauté until softened, about 3 minutes.  Pour in the heavy cream, chicken broth, and Dijon mustard, stirring to combine.  Stir in Parmesan cheese and crushed red pepper flakes, letting the sauce simmer until thickened, about 5 minutes.
• Return the pork chops and crispy bacon to the skillet, spooning the sauce over the chops. Let them simmer for 5 minutes until heated through.  Garnish with chopped parsley and serve with mashed potatoes, rice, or roasted vegetables.

Ingredients:

For the Beef:

• 3 lbs beef chuck roast, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder

For the Chile Sauce:

• 4 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 dried pasilla chiles, stems and seeds removed
• 3 cups beef broth
• ½ onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp dried oregano
• ½ tsp smoked paprika
• 1 tbsp apple cider vinegar
• 1 tsp salt

For the Mexican Rice:

• 1 ½ cups long-grain white rice
• 2 tbsp vegetable oil
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups chicken broth
• ½ cup tomato sauce

½ tsp cumin

• ½ tsp salt

For Garnish & Assembly:

• ½ cup chopped white onion
• ¼ cup chopped cilantro
• 3 radishes, sliced
• 1 lime, cut into wedges

Instructions:

• Prepare the Chile Sauce:  Heat a dry skillet over medium heat. Toast the dried chiles for 1–2 minutes until fragrant.  Place chiles in a bowl, cover with hot water, and soak for 15 minutes until soft.  Blend soaked chiles with beef broth, onion, garlic, cumin, oregano, paprika, apple cider vinegar, and salt until smooth. Strain for a silky sauce.
• Cook the Beef:  Heat oil in a Dutch oven over medium-high heat. Season beef with salt, black pepper, and garlic powder.  Sear beef in batches until browned. Remove and set aside.  Pour the blended chile sauce into the pot, scraping up browned bits. Bring to a simmer.  Return the beef to the pot, cover, and cook on low for 2.5–3 hours (or 6–8 hours in a slow cooker) until fork-tender.
• Make the Mexican Rice:  Heat oil in a pan over medium heat. Add rice and stir until golden.  Add onion and garlic, cooking until softened. Stir in chicken broth, tomato sauce, cumin, and salt.  Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until fluffy.
• Serve & Assemble:  Serve Chile Colorado alongside the Mexican rice.  Garnish with chopped onions, cilantro, radish slices, and lime wedges.

Ingredients:

For the Steak:

• 2 lbs New York Strip, thinly sliced against the grain
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper

For the Peppers & Onions:

• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For Assembly:

• 4 hoagie rolls or sub rolls
• 8 slices provolone cheese (or white American cheese)
• 2 tbsp butter (for toasting rolls, optional)

Instructions:

• Place the thinly sliced New York steak in a bowl. Toss with olive oil, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Let sit while preparing the vegetables.
• Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers. Season with salt and black pepper. Sauté for 6–8 minutes, stirring occasionally, until softened and slightly caramelized. Remove from the skillet and set aside.
• In the same skillet, increase heat to medium-high. Add the marinated steak in an even layer. Sear for 2–3 minutes, then stir and cook for another 2–3 minutes until browned and cooked through.  Add the cooked peppers and onions back to the skillet, stirring to combine.
• Reduce the heat to low. Place slices of provolone cheese over the steak mixture and cover with a lid for 1–2 minutes until the cheese melts.
• Spread butter on the inside of each hoagie roll and toast on a skillet or griddle until golden brown.
• Fill each toasted roll with a generous portion of the steak, pepper, and cheese mixture. Serve immediately.

Ingredients:

For the Pot Roast:

• 3–4 lbs beef chuck roast
• 2 tbsp olive oil
• 1 packet ranch seasoning mix (about 1 oz)
• 1 packet au jus gravy mix (about 1 oz)
• 1/2 cup unsalted butter (1 stick)
• 4–5 pepperoncini peppers
• 1/4 cup juice from the pepperoncini jar
• 1/2 cup beef broth

For the Mashed Potatoes:

• 3 lbs Yukon Gold potatoes, peeled and cubed
• 1/2 cup unsalted butter
• 1 cup heavy cream (or milk)
• Salt and pepper, to taste

Instructions:

• Heat olive oil in a large skillet over medium-high heat. Season the roast with salt and pepper, then sear it on all sides until browned (2–3 minutes per side). Transfer the roast to a slow cooker.
• Sprinkle the ranch seasoning and au jus mix evenly over the roast. Add the butter on top, followed by the pepperoncini peppers and their juice. Pour in the beef broth.
• Cover and cook on low for 8 hours (or high for 4–5 hours), until the roast is fork-tender and easily shreds.About 30 minutes before serving, boil the cubed potatoes in salted water until tender (about 15–20 minutes). Drain and return to the pot.
• Add butter, heavy cream, salt, and pepper. Mash until smooth and creamy. Adjust seasoning to taste.
• Remove the roast from the slow cooker and shred with two forks. Stir the shredded beef back into the juices in the slow cooker for extra flavor.

• Spoon a generous portion of mashed potatoes onto each plate. Top with the shredded Mississippi pot roast and a drizzle of the savory juices.