with Roasted Red Bell Pepper Basil Pesto Oyster Mushroom Stuffing Green Goddess Sauce

By: Billy McCullough | Tahoe Food Hub

Ingredients

• 3 ea. Red Bell Peppers roast, peel and cut into large, flat pieces
• ½ cup- Basil Pesto (recipe follows)
• 1 ½ cups- Oyster Mushrooms (recipe follows)
• 1 – 1.25 lb. Flat Iron Steak
• 1 cup- Green Goddess Sauce (recipe follows)

Basil Pesto

• 1 Cup Picked Basil Leaves (packed down)
• 2 Cloves Garlic
• 1/3 Cup Extra Virgin Olive Oil
• 1 tsp. Lemon Juice
• 1 Tbsp. Grated Parmesan Cheese
• ½ tsp. Salt ½ tsp. Black Pepper

Oyster Mushrooms

• 3 Tbsp. Oil
• 1 Tbsp. Butter
• 1 tsp. Garlic – chopped
• 3 Cups Oyster Mushrooms – chopped
• 1/2 Cup White Wine
• Pinch of salt

Green Goddess Sauce

• 2 each scallions
• 1/3 cup Mayo
• 1/3 cup Sour cream
• 1/3 cup Basil – picked
• 1 each Lemons- juiced
• 1 each Garlic cloves
• 1 Tbsp. Salt
• 1 tsp. Black pepper

Preparation

Basil Pesto Instructions

1. In blender, blend garlic. Add 2 T of oil, lemon juice and all basil with garlic. Blend, but leave some chunks. Slowly add rest of oil.
2. Blend. Move to mixing bowl. Fold in cheese and salt/pepper.

Oyster Mushroom Instructions

1. In sauté pan, add butter and oil. When hot, add garlic, stir, then mushrooms. Sauté for 4 minutes while stirring.
2. Add white wine. Cook until wine evaporates. Add salt – cool.

Green Goddess Sauce Instructions

1. Add all ingredients to blender and blend until smooth, leaving no large pieces of basil leaves.

Assembly Instructions

1. To assemble and cook flat iron:pre-heat oven to 375°F.
2. Cut flat iron into 2 equal size pieces. Butterfly open each piece. Place each piece on top of a piece of plastic wrap. Then, place another piece of plastic wrap on top of meat. Pound meat out until about ¼ “ thick.
3. Remove the top piece of plastic. Spread pesto over both pieces of meat. Lay red bell pepper on top of pesto. Equally sprinkle mushrooms over peppers.
4. Starting at one side of the meat, roll the meat tight enough to get a nice spiral in the middle.
5. With string, tie off the meat with 6 lengths, each about an inch or so apart.
6. In a sauté pan, add 2 T of oil. Brown the outside of the roll by searing the meat.
7. Put roulade on roasting rack, seam side down. Put in oven and cook for about 20 minutes or until internal temperature is 130°F.
8. Remove from heat and rest for 10 minutes. Cut off string and slice. Serve with Green Goddess Sauce.

Download Recipe PDF >

with Quinoa Brussel Spouts, Dijon Whiskey Cream and Piccata Butter

By: Christian Christensen | SUP

Ingredients

Dijon Cream Sauce

• 1 Tbsp. Shallots
• 1 tsp. Minced garlic
• 1/4 Cup Whiskey
• 1 Tbsp. Dijon mustard
• 1 Cup Heavy cream

Crab with a Piccata Butter

• Crab, used here is Dungeness
• 1 Tbsp. Olive oil
• 1 tsp. Minced garlic
• 2 Tbsp. Shallots
• 2 Tbsp. Capers
• 1/2 Cup White wine
• 1 Tbsp. Lemon juice
• 1/2 lb. of Butter (unsalted)

Green Goddess Sauce

• 1 Cup Cooked quinoa
• 2 Tbsp. Olive oil
• 1 tsp. Minced garlic
• 1/2 Cup Diced zucchini
• 1 Cup Shaved Brussel sprouts
• 1/2 Cup Chicken broth
• Salt and Pepper to taste

Preparation

Wagyu Flat Iron with Dijon Cream Instructions

1. Cut the flat iron into steaks and season with salt and pepper.
2. Sear in a hot pan with 2 tbsp of vegetable oil until medium rare, remove, tent loosely with foil and let rest.

Dijon Cream Sauce Instructions

1. Add the shallots and garlic to the pan the steaks were cooked in and work up the fond.
2. When shallots are translucent, deglaze with the whiskey and flame off.
3. Add Dijon and cream and reduce by half.

Crab with a Piccata Butter Instructions

1. Steam crab.
2. While crab is steaming, saute the shallots and garlic in olive oil until tender, add capers, and white wine and reduce to au sec. Add lemon juice, remove from heat and work in the butter until smooth.
3. Garnish with chopped flat leaf parsley.

Quinoa with Brussel Sprouts Instructions

1. Saute the garlic, Brussel sprouts and zucchini till tender.
2. Add chicken broth and quinoa and toss to heat through. Season to taste with salt and pepper and serve.

Download Recipe PDF >

By: Colin Smith | Roundabout Catering

Ingredients

• 3 lbs. Durham Ranch Wagyu Flat Iron Steak
• 1 Tbsp. Garlic
• 1 Tbsp. Shallot
• 1 Tbsp. Dijon mustard
• 1 Tbsp. Chopped, Rosemary and Thyme
• 2 Tbsp. Olive oil
• 2 Cups Farro-wheatberries
• 2 Quarts Chicken stock
• Tomato Vinaigrette
• 1 lbs. Ripe tomatoes
• 1 Cup Extra virgin olive oil
• 1 Tbsp Shallot
• 1 Cup White balsamic dressing
• 1 tablespoon salt
• 1/4 Tbsp Pepper
• 1 Tbsp Basil

Instructions

1. Marinade the flatiron in the shallots, garlic, dijon, rosemary and olive oil.
2. Bring farro to boil and simmer for 1 hour.
3. Place all ingrediants in blender and puree until smooth.
4. Garnish: Burrata and Flower, Heirloom Tomatoes
5. Grill flatiron for 8 minutes a side and then let rest.
6. Slice over top of farro and serve with vinaigrette

Download Recipe PDF >

By: Mark Estee | Reno Local Food Group

Ingredients

• 2 Durham Ranch Wagyu Flat Iron Steaks (6 oz each)
• 4 oz. Soy sauce
• 2 oz. Rice wine vinegar
• 1 oz. Sesame oil
• 1 Tbsp. Fresh Ginger minced
• 1 Tbsp. Fresh Garlic minced
• 3 Tbsp. Fresh Mint
• 3 Tbsp. Fresh Cilantro
• 1 ea. Avocado
• 1 ea. Fresh jalapeno
• 1/2 Lime

Instructions

1. Place steak in bowl.
2. Mix soy, vinegar, sesame, ginger, garlic, mint and cilantro in a bowl.
3. Reserve 2 ounces of the sauce. Pour the rest on the steaks and let sit for 45 minutes to an hour.
4. Heat a pan to smoking point. Lay steaks directly on pan. Cook for 3 minutes, flip, cook for 3 more minutes. Remove from pan and let rest for 10 minutes.
5. Spoon remaining sauce onto 2 plates.
6. Slice the Flat Iron thinly, against the grain.
7. Shingle a few pieces with avocado, jalapeno, mint, cilantro and lime.

Download Recipe PDF >

By: Kristoffer Miranda | Oceano – Peppermill

Ingredients

Bao Dough

• 2/3 Cup warm water
• 2 tsp. Instant yeast
• 2 Tbsp Sugar
• 1 Tbsp Canola oil
• 1. Cups bread flour (plus more for if needed)
• 1 tsp. Kosher salt
• 1/4 tsp. Baking soda

Wagyu Steak

• 6 oz Durham Ranch Flat Iron Wagyu about 1/2 inch thick
• 1/2 tsp. Ginger
• 1/2 tsp. Garlic
• 1 Tbsp. Light soy
• 1 Tbsp. Fish sauce
• Tbsp. Chili garlic sauce
• 1/2 tsp. Sugar
• Pinch of salt
• Black pepper as needed

Reduced Soy

• 1 Cup light soy sauce
• 1 Cup sugar
• 1/2 Cup water

Quick Pickling Juice

• 1/2 Cup rice wine vinegar
• 1/4 Cup sugar
• 1 Tbsp. fish sauce
• 1/8 tsp. cracked black Pepper
• 1 glove garlic

Preparation

Bao Dough Instructions

1. Place the water, yeast ,and sugar in a mixing bowl and with a dough hook attachment and just let the yeast dissolve. Let the mixture sit until the yeast starts to get foamy and bloom, 3 to 5 minutes. Stir in the oil and set aside.
2. Meanwhile, sift the bread flour, salt and baking soda together. Add the dry ingredients to the wet mixture slowly with using the slowest speed then gradually increase speed until the dough is incorporated. If the dough looks sticky, add 1 additional tablespoon of flour at a time until it is less sticky.
3. Turn the dough onto a lightly floured work surface and knead until smooth. Cover the dough with a damp kitchen towel and let the dough rest until it has doubled in size, 1. to 2 hours. Punch the dough down to flatten it.
4. Portion the dough into balls that are 2 inches in diameter and let rest for 5 minutes. Flatten each ball into a disk 3 inches in diameter. Then fold them in half. Using a rolling pin, press down on dough to get a nice and even sides.
5. Repeat the process and place dough on steaming vessel and proof for 30 minutes before steaming. Make sure not place too many dough on the steamer to avoid uneven cooking. Steam for 10-13 minutes. Let rest for 10-15 minutes.

Wagyu Steak Instructions

1. Mix all the ingredients except for the beef. Then place beef and marinate for at least 4 hours or overnight.

Soy Reduction Instructions

1. Place all ingredients in a small bowl add desired veg to be pickled. Let sit for at least 10 minutes before using.
2. (for this recipe, I used 2 ounces shaved cucumber and an ounce of shredded carrots; quick pickled for 10 minutes.)

Assembly Instructions

1. Sear wagyu on high for about 2 minutes on each side and finish in oven for about 3 minutes. Let cool for 15 minutes then slice the meat thinly.
2. Squeeze some sauce on the bottom and place the meat and pickled veg in the bao. Add more sauce as desired.
3. Add some cilantro or some shiso for garnish.

Download Recipe PDF >

By: Lara Ritchie | Nothing To it

Ingredients

Marinated Steak

• 2 lb. Durham Ranch Wagyu flat iron steak
• 1/3 cup Fish sauce
• 1 . Tbsp. Minced fresh garlic
• 2 Tbsp. Brown sugar
• 2 Tbsp. Sugar
• 1 tsp. Freshly ground black pepper
• Zest of one lime

Pickled Veggies

• 10 oz. Daikon radish, julienned
• 3 Large Carrots, julienned
• 1/2 Cup Water
• 1/4 Cup Unseasoned rice wine vinegar
• 1 Tbsp. Sugar
• 1/4 Tsp. Kosher salt

Bahn Mi

• 4 ea Soft Fresh baguettes
• 1 Bunch Cilantro, washed
• 1 ea. English cucumber, thinly sliced
• 1 Cup Mayonnaise mixed with 1 teaspoon Sriracha

Preparation

Marinated Steak Instructions

1. In a sealable plastic bag, add all of the above ingredients and marinate in the refrigerator for 2 hours.

Pickled Veggies Instructions

1. In a small saucepan, add the water, vinegar, sugar, and salt and bring to a boil to dissolve the sugar and salt. Then take if off the heat and let it cool.
2. In a medium bowl, add the daikon radish and carrots and pour the marinade over it and let it sit for half an hour. Drain and set aside.

Assembly Instructions

1. Heat a grill to medium high heat, about 450°F. Remove the flat iron steak from the marinade and let it sit at room temperature for about 20 minutes. Lightly brush the steak with vegetable oil.
2. Place the steak on the grill and close the lid. Grill until golden brown grill marks are on the bison and then flip and cook on the other side, about 6 minutes a side Ð longer if you want your meat cooked more than medium rare.
3. Remove the steak from the grill and let it sit tented in aluminum foil while you assemble the sandwiches.
4. Spread some of the Sriracha mayonnaise mixture on the inside of the baguette.
5. On the bottom of the baguette shingle the cucumber slices. Then slice the steak thinly, against the grain, and layer on top of the cucumber slices.Then place come cilantro sprigs, and the daikon and cucumber mixture. Enjoy!

Download Recipe PDF >

By: Kristy Crabtree | Nevada Foodies

Ingredients

• 2 Durham Ranch Flat Iron Wagyu Beef Steaks, sliced 1/4 inch thick (2-2.5 lbs each)
• 1 Large red bell pepper, sliced 1/4 inch strips
• 1 Large orange bell pepper, sliced 1/4 inch strips
• 1 Large yellow bell pepper, sliced 1/4 inch strips
• 1 Large white onion, sliced 1/4 inch strips
• 2 Tbsp. Canola oil

Extras

• 16-20 corn or flour tortillas
• Crumbled Cotija cheese
• Chopped cilantro
• Sliced avocado
• Diced jalapenos
• Sour cream

Fajita Seasoning

• 1 Tbsp. Cumin
• 1 Tbsp. Paprika
• 1 tsp. Mexican oregano
• 1 tsp. Garlic powder
• 1 tsp. Chili powder
• 1 tsp. Coriander
• 1 tsp. Kosher salt
• 1/2 tsp. Cayenne pepper

Preparation

1. Using a sharp knife, slice both Top Blade cuts against the grain into 1/4 inch thick pieces.
2. Combine all marinade ingredients in a small bowl. In a large bowl, mix sliced beef with dry seasonings and 1 tablespoon of canola oil. Cover and let marinade for 1 hour before grilling.
3. Heat a cast iron griddle over medium-high heat until the griddle is very hot.
4. In a bowl, toss sliced bell peppers and onions with remaining oil and saute on the griddle for 7 to 8 minutes. You want to sear the vegetables with some blackening on the edges.
5. Add the seasoned sliced beef to the hot griddle and sautŽ until browned, about 5-6 minutes. Mix the vegetables and sliced beef together and continue to cook for an additional 1-2 minutes.
6. Serve fajitas at once in warm corn or flour tortillas and garnish with chopped cilantro, crumbled Cotija cheese, sliced avocado and sour cream.

Download Recipe PDF >