Hello juicy flavorful beef, layered with creamy horseradish and melty cheese! Let’s toss you in the middle of some crispy rosemary focaccia bread and dip you in some warm au jus! You down? I thought so!!
Seriously this sandwich beats out all of the other sandwiches. And it’s super easy to make! The slow cooked tri tip starts off the sandwich party.
Simply toss a tri tip in the crock pot with fresh rosemary, garlic, onion, salt and pepper. Pour in some beef broth and Worcestershire sauce, then let it do it’s thing!
Once the tri tip has cooked all day in the crock pot, (and made your house smell amazing!) shred the beef apart. Place the beef on a rosemary focaccia roll, then top with horseradish cheddar cheese or swiss cheese and some creamy horseradish.
Dip out some of the delicious broth, or as the french call it “Au Jus”, from the crock pot to serve on the side for dipping. And just like that, you have created the best sandwich ever!
Want the most tender, flavorful fajita meat ever? Make Instant Pot Fajitas! The Instant Pot is perfect for fajitas because you can sauté the veggies right in the same pot that you pressure cook the steak.
After testing this recipe several times, I found that I prefer to remove the veggies from the Instant Pot before pressure cooking the steak. This results in crisp veggies and deliciously tender meat. You still only need one pot for the recipe and it’s made in just 29 minutes. And yes, that includes the pressuring up and down of the electric pressure cooker!
There are several ways to serve the fajitas. They can be served the traditional way in flour tortillas with your choice of toppings. They can also be served in corn tortillas or over rice for a gluten free meal.
Want to make these Instant Pot fajitas low carb? Serve them over Cilantro Lime Cauliflower Rice, topped with sliced avocado. This keto fajita bowl is so delicious and perfect for meal-prep! Without tortillas, these steak fajitas are 8 carbs per serving.
Delicious, easy to make and able to be served in a variety of ways, these Instant Pot Fajitas are a winning recipe!
Learn how to cook the perfect New Zealand grass-fed wagyu steak in a cast iron skillet! Serve the steak with this recipe for Creamy French Onion Mushrooms and you’ve got one seriously delicious dinner!
Today’s post is sponsored by Beef + Lamb New Zealand and First Light.
Today’s recipe is not just any recipe, it’s a recipe made to impress! New Zealand 100% grass-fed Wagyu from First Light has outstanding marbling, creating a tender, delicious steak! The flavor profile is unique with the sweet, nutty notes that Wagyu is famous for and an extra depth of flavor from being raised on grass.
New Zealand cattle is grass-fed year-round. The cattle are raised humanely without antibiotics or hormones and are allowed to roam and graze freely. This healthy, low-stress lifestyle for the animals translates into a healthy, tender steak.
When it comes to cooking grass-fed Wagyu, it couldn’t be easier! Because of the beautiful marbling and fat content in the Wagyu, there’s no need to cook the steak in butter or oil. All you need is a sprinkling of fresh cracked black pepper and sea salt to make this a seriously delicious steak dish.
Grass-fed Wagyu steaks can be cooked on the grill or on the stove in a cast iron skillet. All it needs is a quick sear on high heat, then to finish over medium heat until you reach your preferred temperature.
Mushrooms pair amazingly well with grass-fed Wagyu steaks. In this recipe, I paired a First Light Grass-fed Wagyu New York Strip Steak with Creamy French Onion Mushrooms. They really are a match made in heaven! Creamy, earthy, mushrooms, paired with nutty, grass-fed Wagyu from New Zealand, it really doesn’t get any better than that!
Looking for the best steak tacos with a twist? Try these Cajun Steak Tacos marinated in a flavorful combination of olive oil, lemon juice, vinegar, hot sauce and spices, then grilled to perfection for a delicious meal!
THE BEST Carne Asada Tacos are easy to make at home with a simple & flavorful chipotle lime marinade, skirt steak and corn tortillas! This authentic Mexican recipe is simple enough to grill up during the week, but also perfect for parties and BBQ’s.
When I’m looking for an easy weeknight meal to toss in the slow cooker, I turn to my Slow Cooker Beef Barbacoa recipe. It’s so flavorful and easy to make!
I live in San Diego, just about 20 minutes from the Mexico border. People here take carne asada tacos very seriously. The key to a great carne asada taco is an incredibly flavorful marinade, delicious beef and simple, fresh toppings.
When grabbing a Carne Asada street taco in Mexico, you’re most likely going to need 3 or 4 tacos. The idea is that the tacos are small and easy to eat while standing on the side of the street. Our favorite tacos in Tijuana come from a cart on the side of the road. They make each one fresh to order and serve them with two toppings, fresh cilantro and onion.
I’ve taken this simple taco concept and brought it to this recipe. The flavorful chipotle lime carne asada marinade is the key to this easy recipe. Your biggest challenge will be getting the sliced meat from the cutting board into a tortilla before eating it all!
With only 5 minutes of prep time, this sous vide steak recipe is quick and easy to make for dinner. Take sirloin steaks from the refrigerator or freezer and place in ziploc bags or vacuum seal with rosemary and garlic for a delicious meal!
Want to learn a new cooking technique that’s so easy and makes the most delicious and tender meats?! Time to try sous vide cooking!
An oven roasted herb crusted beef tenderloin is a show stopping dinner recipe, served with a mouth-watering creamy horseradish gorgonzola sauce.
Today’s post is sponsored by my friends at the California Beef Council!
It’s the holiday season and whether you’re hosting a dinner party for friends or a Christmas dinner with family, a beef tenderloin is an impressive main course for your dinner!
For this recipe, I rubbed the beef tenderloin with a peppery, balsamic herb rub then finished the tenderloin with a horseradish herb butter and an amazing horseradish gorgonzola cream sauce (seriously, I could eat that sauce with a spoon!)
You can serve the cream sauce right over the tenderloin or on the side.
In this delicious recipe, Italian seasoned flank steak is cooked in a cast iron skillet or sous vide, then topped with balsamic roasted cherry tomatoes!
This is one of those recipes that I’ve been planning to make for months, yet never seemed to get around to. Now that I did, I’m kicking myself for waiting so long to make it!
In my world, balsamic roasted cherry tomatoes on anything and everything is a win, ok maybe not pancakes, but maybe if I made savory herb pancakes, I think I’m on to something! Anyway, I digress, basically what I’m saying here is balsamic roasted cherry tomatoes are BAE! (Before Anyone Else for those of us who literally had to google what BAE meant in the very recent past 😉 )
Sriracha Steak Tacos are a quick and easy recipe made with a simple steak marinade in under 30 minutes, perfect for dinner on Taco Tuesday!
There’s not much I love more than a good sauce and spicy foods. Hence my love of buffalo sauce and sriracha!
This particular recipe featuring sriracha actually came about as a fail from another recipe. When preparing my Sriracha Steak Wrapped Jalapeño Popper Skewers, (yes, those are real & amazing!) I originally tried to use cube steak to wrap around the jalapeños.
Needless to say, it didn’t quite work out and I ended up using skirt steak, but the beauty of the original fail was that these amazingly scrumptious tacos came out as the result!
Jalapeño Poppers are filled with cheese and bacon, then wrapped in sriracha marinated steak and grilled on skewers for the ultimate meaty, cheesy meal!
Where oh where do I come up with these recipe ideas, I wish I could tell you!
Why oh why do I decide to come up with these recipe ideas at 10:30 PM? I also wish I could tell you that! Basically the worst time ever to be thinking about delicious food. Now it’s late, I’m in bed and I’m SO hungry!
I guess that’s just one of the very few downsides that come with being a professional food blogger!