How best can you celebrate St Patrick’s Day? With Guinness Beer, of course! We created this recipe with Guinness and one of our favorite cuts of Century Farm Meat from Whitt’s Place, the Beef Shank Steak!
4 Beef Shank Steaks
Salt & Pepper
1/2 Red Onion Chopped
3 Sprigs of Fresh Rosemary
1 Tablespoon Flour
2 Cans of Guinness Beer (or other dark stout if not available)
In a pan, heat the olive oil and salt and pepper the shank steaks and add them to the pan—Brown on both sides for about 4-5 minutes each.
Take them out and add them to your slow cooker.
Add the red onion and cook for a few minutes, then sprinkle on the flour and slowly add both cans of Guinness.
Whisk until smooth, and then pour over the steaks. Add a few rosemary sprigs and put your slow cooker on low for 6 hours.
I served mine with roasted brussels sprouts tossed in olive oil and garlic powder and cooked in the air fryer until roasted—about 15 minutes—as well as creamy polenta. It would be super over mashed potatoes or creamy cheese grits.
When you’re eating this dish, be sure to scoop out the bone marrow and use it with a bite of the meat and starch. It’s like butter!
You will have the luck of the Irish if you cook this one the weekend in honor of St Paddy’s day!
We love a Philly Cheese Steak sandwich, but it’s always a challenge to find the right cut of meat to use. Well, we’ve found just the right cut: Beef Bacon! Beef Bacon, also known as Beef Belly, looks a lot like Pork Bacon, It’s sliced the same way, has some nice fat, and if you didn’t know better you’d think it was Pork! Chef Ali took that Beef Bacon, sliced it into strips (which goes really fast) and it becomes the perfect Ali Cheese Steak meat. A little Salt & Pepper, a quick cook on the griddle, and you’ve got a great sandwich!
Beef Bacon (one package for 2-3 sandwiches)
Salt & Pepper
1 White Onion
Sliced Provolone Cheese (or cheese of your choice)
Butter, for rolls
Heat your griddle to High.
Slice the Beef Bacon on the short side into thin strips. (It will come sliced like Pork Bacon already).
Slice the Onion thinly.
Salt & Pepper the Beef and the Onions.
Separate the extra fat and cook it on the griddle to provide cooking fat for the Onions, then move the fat aside.
Brown the Onions in the beef fat, then push them to the side of the griddle to keep them warm.
Cook the sliced Beef Bacon on the griddle, turning regularly. (Pretend you’re the short-order deli cook!)
Butter the rolls, and them open them and put them down on the griddle to warm.
Separate the Beef into appropriate sandwich portions (we went large!)
Separate the onions onto the beef.
Lay the cheese down on the beef.
When the cheese is melted and the rolls are warm, place the rolls on a plate, and scoop up the Beef onto the buns.
Garnish with your choice of toppings. We used lettuce, mayo, and spicy mustard.
Place all the ingredients in a blender or food processor and puree until mostly smooth. Pour the mixture over the thawed Bavette Steak, make sure it is coated on all sides, and then let marinate for 3-4 hours. (The pineapple helps to tenderize the steak!)
Wipe off the marinate and get a grill smoking hot. Put the Bavette on the grill and cook without touching for 5 mins on one side, then flip and cook 3 mins on the other for medium-rare. Let sit for 5 minutes before slicing.
We served it with Asian noodles and roasted broccoli. The Bavette was tender and delicious!
We butchered Denver Steaks into strips and pan seared them with garlic butter. then topped them with a basil chiffonade for some freshness. Air fryer french fries with Rosemary garlic powder, black pepper, salt, and MSG (after a pre-boiling the potatoes with baking soda). And a little asparagus for some green!
How to cook the perfect tender skirt steak: marinade the steak for 24 hours using the marinate recipe below. When ready to cook, take it out of the marinade and dry it off a little with a paper towel. Cut the Skirt into 3-4 smaller pieces, to ensure maximum-surface area on the pan. Heat a large cast iron pan to the point that’s it’s smoking with no oil on it and then drop the steak pieces down allowing room between pieces. If needed cook in two batches, as it is better than crowding the pan. Sear the meat on one side for about 2 mins without touching the steak at all to ensure a great sear and color. Flip it over and add a tablespoon or 2 of butter to the pan and let cook another couple of minutes. Remember this meat is thin so it will cook fast! Take all the pieces out of the pan and let them rest for a couple of minutes on a cutting board to ensure it is juicy then slice about 1/4 inch thick, and serve with asian noodles or sides of choice.
1 Pound Skirt Steak, Trimmed and Cut into Portions
Slow cooked skirt steak tacos served in corn tortillas with a corn, pepper and onion sauté and finely diced fresh pineapple
For the Steak
1 or 2 Skirt or hanger steaks 1 tsp chili powder 1/4 cup orange juice 3 cloves 1 tsp cumin 3 cloves of garlic or 1/2 tsp garlic powder 1 tsp oregano 3 tablespoons soy sauce 1 tablespoon red wine vinegar
Add all of the ingredients to a crock pot and turn on low and walk away! When it is done shred it with 2 forks and stir well to incorporate the sauce
Corn, Pepper, and Onion Saute
1/2 cup corn (off the cob or use frozen) 1 small onion sliced 1/2 a bell pepper (any color) sliced 1/4 tsp cayenne pepper 1/4 tsp garlic powder Salt and pepper to taste
Add 1 tsp of olive oil to a pan and add the veggies and spices.let saute until softened and with a little color.
Put It Together
Heat corn or flour tortillas on a dry pan until warmed. Add some of the shredded steak then top with the corn mixture and finish with some finely diced pineapple. Enjoy! The veggies add a crunch and the pineapple is a little cool and sweet to balance the heat in the beef.
Our favorite way to cook steaks these days is with a cast iron skillet on the stove top and finish in the oven. It allows you to make the perfect steak every time, and this is how the pros do it! Read more for instructions and scroll down for pictures!
Remove steaks from the refrigerator and let come to room temperature for about 30 minutes. Season both sides with salt and pepper.
Preheat oven to 400 degrees
Heat a cast-iron or oven-safe skillet on high heat add olive oil and butter, once butter is melted and done foaming add steaks.
Cook for 2 minutes then flip and cook another 2 minutes, this gives the Filets a nice brown sear.
Place pan in the oven and cook 7-8 minutes or until desired doneness.
Using a meat thermometer you can check the temp.
Rare – 120-125F
Medium rare – 130-135F
Medium – 140-145F
Medium well – 150-155F
Well done – 160-165F.
In a small bowl add butter, herbs, and garlic and mix until combined. Place mixed butter on a piece of plastic wrap roll and twist the ends. Store in refrigerator until ready to use.
Remove the skillet add the garlic herb butter and let rest 3 minutes.