Wild Idea Buffalo Recipe of the Week – Seared Flat Iron Steaks with Bagna Cauda

December 16, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Seared Flat Iron Steaks with Bagna Cauda. This one uses the Wild Idea Buffalo 8 oz. Flat Iron Steak, one of my favorite cuts! It comes with a recipe for Bagna Cauda, which is an Italian dipping sauce, and is terrific on meat or with grilled or blanched veggies, and crusty bread. You can find this recipe and purchase the Wild Idea Buffalo Flat Iron Steak along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

Seared Flat Iron Steaks with Bagna Cauda
A good Flat Iron steak can be a hit or miss experience. This is based on two general principles, first is the quality of the meat, which if bad, you cannot fix, and second is the care that went into cutting the steak. Wild Idea’s Flat Iron steaks are the best quality and they are cut with specific care, giving you assured success. The recipe below for Bagna Cauda, which is an Italian dipping sauce, is terrific on meat or with grilled or blanched veggies, and crusty bread. An assortment of all makes a great party tray when entertaining. (Makes 2 entrée portions, or 6 hors d’oeuvres portions)

Steak Ingredients:

1 – 8 oz. Flat Iron Steak
1 – tablespoon olive oil
1 – teaspoon lemon juice
1 – teaspoon black pepper
½ – teaspoon sea salt +

Preparation:

1) Rinse steak and pat dry with paper towels.Seared Flat Iron Steaks with Bagna Cauda2

2) Mix the rest of the ingredients together and rub into the steak. Cover and allow to rest at room temperature for two hours before cooking.

3) On stove top over high heat, heat a *seasoned (*a pan that has been rubbed with oil and allowed to absorb into the pan)cast iron or heavy clad pan. Insure your exhaust fan is on high, as you will have a little smoke.

4) Shake off any excess of the seasoned oil and place steak in hot pan. Sear one and a half minutes on the first side, then turn and sear for an additional minute. Remove pan from heat and remove the steak from pan. Transfer the steak to a plate or cutting board and cover with foil. Allow steak to rest for 5 minutes before cutting.

5) Slice, plate, and drizzle or serve with Bagna Cauda.

Creamy Bagna Cauda (makes about 1 cup)

This sauce can be made with a combination of butter & olive oil or one or the other. The garlic-flavored milk can be omitted if you do not want a creamy texture. I prefer a combination of both butter & oil, and do add a little of the milk as it helps to keep the dipping sauce from separating, which is normal.

Ingredients:

1/3 – cup milk
4 – good sized garlic cloves, peeled
½ – cup cilantro or parsley
5 – anchovy fillets
4 – tablespoons each, hot melted butter & hot olive oil
1½ – tablespoons fresh squeezed lemon juice
1 – teaspoon black pepper

Preparation:

1) In a double broiler over medium high heat, bring milk and garlic cloves to a gentle boil. Reduce heat to a simmer, cover and allow to steep for half an hour. Shut heat off and leave the garlic in the milk for two hours.

2) Remove the garlic cloves from the milk and place in a blender or food processor, along with the herbs, anchovy fillets, butter, oil, and lemon juice. Pulse puree to incorporate. Add 2 tablespoons of the garlic milk and pulse puree a second time.

3) Season to taste and reheat.
https://wildideabuffalo.com/blogs/recipes/83702017-seared-flat-iron-steaks-with-bagna-cauda

 

 

WILD IDEA BUFFALO – FLAT-IRON STEAK 8 OZ.
We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts.
https://wildideabuffalo.com/products/flat-iron-steaks

Tri-Tip Steak Sandwich w/ Baked Fries

November 1, 2020 at 6:55 PM | Posted in Omaha Steaks, Ore - Ida | Leave a comment
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Today’s Menu: Tri-Tip Steak Sandwich w/ Baked Fries

 

To start this morning off I had a cup of Bigelow Decaf Green Tea. Very windy with rain showers in the morning. 51degrees and cloudy for the afternoon. Did a load of laundry after Breakfast. Later I wiped down the entire house with Clorox Disinfectant Wipes and sprayed Lysol Spray. The house is clean! Not much else going on today. For Dinner tonight I prepared a Tri-Tip Steak Sandwich w/ Baked Fries.

Mom had been wanting to try Omaha Steaks for some time and I finally broke down and purchased a few types for us. I purchased a Fully Cooked Pot Roast, Omaha Steaks Burgers, and Fully Cooked Tri-Tip Sandwich Steaks. We are having the Fully Cooked Tri-Tip Sandwich Steaks for Dinner tonight for the second time. And Yes, I’m having Beef again!

They come frozen, 6 – 4 oz. Steaks per box. So I got 2 of the Tri-Tips and sat them in the fridge overnight to thaw. They come Seasoned and fully cooked, nice size Tri-Tips. So all I have to is heat them up, and ready to serve! I grabbed a Cast Iron Skillet added a little of Extra Light Olive Oil and heated the Skillet on medium heat. With the Skillet heated I added the Steaks. Cooked the Steaks until they heated up, flipping them once.

As the Steaks were cooking I heated up some Mushrooms, for a topping for the Steaks. I heated those up in a small Skillet. So I’ll be serving them on a Kroger 100% Whole Wheat Hoagie Roll. I love these Hoagie Buns, they are always so fresh! Topped the Steaks with some of the Sauteed Mushrooms. These Steaks are so good! Excellent Seasoning, Tender, and just flat out Delicious! I’m glad Mom wanted to try them, great choice Mom! These are the most Tender Beef Steaks I have ever had, makes me want Beef a bit more!

I also baked some Ore Ida Crinkle Cut Fries. Served them with a side of Hunt’s Ketchup for dipping. For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 

 

Omaha Steaks – Fully Cooked Tri-Tip Sandwich Steaks

This beefy and uniquely easy tri-tip sandwich steak is rubbed with a blend of salt & pepper and then fully cooked to the perfect temperature – creating a tender, juicy medium-rare steak. There’s no other steak like this. Simply take it from the freezer, thaw and heat for a flavorful sandwich steak that’s delicious, easy to prepare and perfect every single time.

* Prepared sous-vide style for tender, juicy results
* Fully cooked for the perfect bite
* Hand-cut beef bursting with exceptional flavor
* Easy preparation – simply thaw, heat and serve
* Versatile – great for breakfast, tailgating, quick meals, & more

Preparation
* Thaw in refrigerator 12-24 hours. Steaks are fully cooked. Appliances vary, adjust cook times accordingly.
* GRILL/STOVETOP: Preheat grill or saute pan to medium high. Remove steaks from packaging. Grill or saute steaks 2-3 minutes per side or until warmed. through.
https://www.omahasteaks.com/product/Fully-Cooked-Tri-Tip-Sandwich-Steaks-00000018642?ITMSUF=XFD&shoptype=PROMOTION&shopsrc=PRMTri-Tip+Steaks

Kitchen Hint of the Day!

September 16, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Looking for the perfect Steak………………………..

When shopping for steaks, it’s often best to seek a happy medium between lean and fatty. Look for steaks with some marbling, but not completely riddled with fat throughout. Try filet mignon for tenderness, or ribeye or strip loin for a balance between tender and flavorful.

Cast Iron Skillet Buffalo Tri-Tip Steak w/ Roasted Garlic and Rosemary Potatoes

September 15, 2020 at 7:04 PM | Posted in Main Street Bistro, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Skillet Buffalo Tri-Tip Steak w/ Roasted Garlic and Rosemary Potatoes

 

 

For Breakfast I toasted a Thomas Light English Muffin that I topped with Smucker’s Sugar Free Blackberry Jam. Also had a cup of Bigelow Decaf Green Tea. 76 degrees and sunny, another beautiful day out again! After Lunch I went to the hospital to visit a friend’s of mine brother. He got badly injured while working on a job. He’s going to make it but he’s going to be down for a while. For Dinner tonight I prepared a Cast Iron Skillet Buffalo Tri-Tip Steak w/ Roasted Garlic and Rosemary Potatoes along with Baked Garlic Loaf Bread.

 

I had ordered a couple of more packages of WILD IDEA BUFFALO – JILL’S SEA SALT RUBBED TRI-TIP STEAKS while they were on sale. Having a package tonight for Dinner. It comes packaged as 2 – 4 oz. steaks per package and it’s already Seasoned with Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic, and Onion Powder.

 

To prepare it I preheated the oven to 400°. In a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I had cooked to a medium rare and it came perfect! Topped it with a side of Sauteed Mushrooms.

 

For a side I prepared another of the Main Street Bistro’s sides, Roasted Garlic and Rosemary Potatoes. I’m so glad I finally tried these, all of them are excellent sides that are easily prepared. To prepare it I preheat the oven to 425 degrees. Just remove the tray from the package and remove the film covering the tray. Place the tray on a baking sheet and heat in the oven for 15 minutes. Removed it from the oven and gave the Potatoes a stir. Back into the oven for 7 more minutes. And it’s ready to serve!

 

Another delicious from Main Street Bistro! Excellent Seasoning of Garlic and Rosemary. Plus it has 3 different Potatoes in it – Baby Red, Yellow, and Purple Potatoes. Another delicious side to have in the fridge! Then I also baked a loaf of La Baguette Roasted Garlic Oval Bread. Perfect Bread for Gumbo. For Dessert later a Jello Sugar Free Dark Cherry Jello.

 

 

 

 

 

 

 


WILD IDEA BUFFALO – JILL’S SEA SALT RUBBED TRI-TIP STEAKS (2-4 OZ. STEAKS)
This pre-seasoned steak is full of flavor with a hint of citrus and herbs. And, it’s portion perfect, with two 4 oz. steaks per 8 oz. package.

Ingredients: 100% Grass-Fed Buffalo, Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic Powder, Onion Powder
https://wildideabuffalo.com/products/jills-sea-salt-rubbed-tri-tip-steaks-2-4-oz-steaks

 

 

 

 

 

 

Main Street Bistro ROASTED GARLIC and ROSEMARY POTATOES
A medley of oven roasted sliced baby red, yellow, and purple potatoes seasoned with garlic and rosemary.
* Oven Roasted
* Oven Safe Tray
* Preservative Free
* Ready in 5 Minutes

Nutrition
Serving Size 1/2 cup (140g)
Servings Per Container about 3.5
Amount Per Serving
Calories 190
Amount
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 330mg 14%
Total Carbohydrates 26g
Dietary Fiber 1g
Sugars 0g
Protein 3g
https://mainstbistro.com/product/roasted-garlic-and-rosemary-potatoes/

Kitchen Still Closed……………..

September 6, 2020 at 6:33 PM | Posted in cooking, Food, grilling | Leave a comment
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Hi everyone! Happy Labor Day Weekend! The weather has been perfect the last 3 days, sunny 75-82 degrees and no humidity! The Kitchen is closed again today. We are grilling out with family today. Hope all of you are enjoying the day also. Have Fun, Stay Safe, and Take Care!

Tri-Tip Steak Sandwich w/ Baked Fries

August 17, 2020 at 6:58 PM | Posted in BEEF, Ore - Ida, potatoes | 1 Comment
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Today’s Menu: Tri-Tip Steak Sandwich w/ Baked Fries

 

 

To start this Monday Morning off I prepared a Sunny Side Up Egg, 3 slices of Glier’s Turkey Goetta, Simply Potatoes Hash Browns, toasted slice of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Now this is a way to start a Monday off! 85 degrees and mostly sunny out today. After Breakfast I went to Kroger for Mom and stopped and got gas for her. Got the cart out and did a little yard work. Cut down some dead vines and a bush. For Dinner tonight I prepared a Tri-Tip Steak Sandwich w/ Baked Fries.

 

Mom had been wanting to try Omaha Steaks for some time and I finally broke down and purchased a few types for us. I purchased a Fully Cooked Pot Roast, Omaha Steaks Burgers, and Fully Cooked Tri-Tip Sandwich Steaks. We are having the Fully Cooked Tri-Tip Sandwich Steaks for Dinner tonight. And Yes, I’m having Beef! First time in a while, usually its Buffalo. So with everything I ordered we’ll be having Beef a little more than usual.

 

They come frozen, 6 – 4 oz. Steaks per box. So I got 2 of the Tri-Tips and sat them in the fridge overnight to thaw. They come Seasoned and fully cooked, nice size Tri-Tips. So all I have to is heat them up, and ready to serve! I grabbed a Cast Iron Skillet added a little of Extra Light Olive Oil and heated the Skillet on medium heat. With the Skillet heated I added the Steaks. Cooked the Steaks until they heated up, flipping them once.

 

As the Steaks were cooking I heated up some Mushrooms, for a topping for the Steaks. I heated those up in a small Skillet. So I’ll be serving them on a Kroger 100% Whole Wheat Hoagie Roll. I love these Hoagie Buns, they are always so fresh! Topped the Steaks with some of the Sauteed Mushrooms. These Steaks are so good! Excellent Seasoning, Tender, and just flat out Delicious! I’m glad Mom wanted to try them, great choice Mom! These were perhaps the most Tender Beef Steaks I have ever had, makes me want Beef a bit more!

 

I also baked some Ore Ida Crinkle Cut Fries. Served them with a side of Hunt’s Ketchup for dipping. For Dessert later a Jello Sugar Free Dark Chocolate Pudding topped a dab of Cool Whip Light.

 

 

 

 

 

 

 

 

 

 


Omaha Steaks – Fully Cooked Tri-Tip Sandwich Steaks

This beefy and uniquely easy tri-tip sandwich steak is rubbed with a blend of salt & pepper and then fully cooked to the perfect temperature – creating a tender, juicy medium-rare steak. There’s no other steak like this. Simply take it from the freezer, thaw and heat for a flavorful sandwich steak that’s delicious, easy to prepare and perfect every single time.

* Prepared sous-vide style for tender, juicy results
* Fully cooked for the perfect bite
* Hand-cut beef bursting with exceptional flavor
* Easy preparation – simply thaw, heat and serve
* Versatile – great for breakfast, tailgating, quick meals, & more

Preparation
* Thaw in refrigerator 12-24 hours. Steaks are fully cooked. Appliances vary, adjust cook times accordingly.
* GRILL/STOVETOP: Preheat grill or saute pan to medium high. Remove steaks from packaging. Grill or saute steaks 2-3 minutes per side or until warmed. through.https://www.omahasteaks.com/product/Fully-Cooked-Tri-Tip-Sandwich-Steaks-00000018642?ITMSUF=XFD&shoptype=PROMOTION&shopsrc=PRMTri-Tip+Steaks

Kitchen Hint of the Day!

July 29, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When grilling steaks……………….

Let your steaks stand at room temperature for 20 to 30 minutes before grilling. They will cook faster all the way to the center and stay juicer.

BUFFALO VS BISON

July 26, 2020 at 12:03 PM | Posted in Wild Idea Buffalo | Leave a comment
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One question that we often receive is: “What is the difference between buffalo and bison?” Quite simply, both names refer to the same animal. Understandably, this has caused some confusion, but both terms are used interchangeably, and both are accepted.
For some background, the name buffalo is thought to have originated from European explorers who confused the animal they found in the New World with animals they were more familiar with – African or Asian Buffalo. As with the misnaming of Native Americans (Indians), the name stuck. Our National Mammal was only given the name bison after European scientists studied the skeletons years later. Today, the word buffalo is still often used for the American Bison. For example; Buffalo Gap National Grasslands, Buffalo Bill, the Buffalo Nickel, Buffalo Bills and Buffalo, South Dakota… etc.

There are two sub-species of American Bison (Bison bison). The first is the Plains Bison – originally found in huge numbers on the Great Plains. The second is the Wood Bison, which lived in smaller herds on the woody edges of the Great Plains and are now mostly found in the forests of Central Canada.

At Wild Idea Buffalo Company, we raise 100% Grass-Fed Buffalo (Bison bison) that roam much like their ancestors did on the Great Plains of South Dakota and long before the names got muddled.

Learn more about how we raise our buffalo (or “bison” if you prefer 😉) here.

https://wildideabuffalo.com/blogs/blog/buffalo-vs-bison

https://wildideabuffalo.com/

Healthy Flank Steak Recipes

May 16, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Flank Steak Recipes. Find some Delicious and Healthy Flank Steak Recipes including recipes for Sheet-Pan Steak Fajitas, Slow-Cooker Flank Steak Au Jus Sandwiches, and Smoky Grilled Flank Steak. So find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Flank Steak Recipes
Find healthy, delicious flank steak recipes including grilled and stuffed flank steak. Healthier recipes, from the food and nutrition experts at EatingWell.

Sheet-Pan Steak Fajitas
These flank steak fajitas make for a tasty, healthy dinner in a pinch. Preheated sheet pans sizzle the meat and vegetables just like in a skillet, but with a whole lot more hands-off time………………………..

Slow-Cooker Flank Steak Au Jus Sandwiches
Juicy flank steak, beefy sauce and caramelized onions come together easily to create this delectable hoagie sandwich. The flank steak is tender, moist and flavor-packed, making it a great base recipe not only for these sandwiches but also for any recipe that calls for shredded beef, such as Italian sandwiches or chili………………………………..

Smoky Grilled Flank Steak
This easy grilled flank steak gets its flavor from two smoky ingredients–paprika and chipotle–rather than spending hours in a smoker. For a quick and healthy weeknight dinner, grill your favorite vegetables alongside the steak and voilà! Dinner’s done……………………

* Click the link below to get all the Healthy Flank Steak Recipes
http://www.eatingwell.com/recipes/19143/ingredients/meat-poultry/beef/steak/flank/

Wild Idea Buffalo Recipe of the Week – Seared Flat Iron Steaks with Bagna Cauda

September 4, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Seared Flat Iron Steaks with Bagna Cauda. This one uses the Wild Idea Buffalo 8 oz. Flat Iron Steak, one of my favorite cuts! It comes with a recipe for Bagna Cauda, which is an Italian dipping sauce, and is terrific on meat or with grilled or blanched veggies, and crusty bread. Sound good, you can not only find this recipe on the Wild Idea Buffalo website but you can also purchase the Wild Idea Buffalo 8 oz. Flat Iron Steak along with any of the Wild Idea Products! So check the site out soon for recipes, Buffalo cooking tips, and to purchase all the delicious and healthy cuts of the Wild Idea Buffalo Meat. Enjoy and Make 2019 a Healthy One! http://wildideabuffalo.com/

 

 

Seared Flat Iron Steaks with Bagna Cauda

A good Flat Iron steak can be a hit or miss experience. This is based on two general principles, first is the quality of the meat, which if bad, you cannot fix, and second is the care that went into cutting the steak. Wild Idea’s Flat Iron steaks are the best quality and they are cut with specific care, giving you assured success. The recipe below for Bagna Cauda, which is an Italian dipping sauce, is terrific on meat or with grilled or blanched veggies, and crusty bread. An assortment of all makes a great party tray when entertaining. (Makes 2 entrée portions, or 6 hors d’oeuvres portions)

Steak Ingredients:

1 – 8 oz. Flat Iron Steak
1 – tablespoon olive oil
1 – teaspoon lemon juice
1 – teaspoon black pepper
½ – teaspoon sea salt +

Preparation:

1) Rinse steak and pat dry with paper towels.Seared Flat Iron Steaks with Bagna Cauda2

2) Mix the rest of the ingredients together and rub into the steak. Cover and allow to rest at room temperature for two hours before cooking.

3) On stove top over high heat, heat a *seasoned (*a pan that has been rubbed with oil and allowed to absorb into the pan)cast iron or heavy clad pan. Insure your exhaust fan is on high, as you will have a little smoke.

4) Shake off any excess of the seasoned oil and place steak in hot pan. Sear one and a half minutes on the first side, then turn and sear for an additional minute. Remove pan from heat and remove the steak from pan. Transfer the steak to a plate or cutting board and cover with foil. Allow steak to rest for 5 minutes before cutting.

5) Slice, plate, and drizzle or serve with Bagna Cauda.

Creamy Bagna Cauda (makes about 1 cup)

This sauce can be made with a combination of butter & olive oil or one or the other. The garlic-flavored milk can be omitted if you do not want a creamy texture. I prefer a combination of both butter & oil, and do add a little of the milk as it helps to keep the dipping sauce from separating, which is normal.

Ingredients:

1/3 – cup milk
4 – good sized garlic cloves, peeled
½ – cup cilantro or parsley
5 – anchovy fillets
4 – tablespoons each, hot melted butter & hot olive oil
1½ – tablespoons fresh squeezed lemon juice
1 – teaspoon black pepper

Preparation:

1) In a double broiler over medium high heat, bring milk and garlic cloves to a gentle boil. Reduce heat to a simmer, cover and allow to steep for half an hour. Shut heat off and leave the garlic in the milk for two hours.

2) Remove the garlic cloves from the milk and place in a blender or food processor, along with the herbs, anchovy fillets, butter, oil, and lemon juice. Pulse puree to incorporate. Add 2 tablespoons of the garlic milk and pulse puree a second time.

3) Season to taste and reheat.
https://wildideabuffalo.com/blogs/recipes/83702017-seared-flat-iron-steaks-with-bagna-cauda

 

 

 

 

WILD IDEA BUFFALO – FLAT-IRON STEAK 8 OZ.

We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts.
https://wildideabuffalo.com/products/flat-iron-steaks

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