Broiled Lobster Tail, Sea Salt Rubbed Buffalo Tri Tip Steaks and Baked Steak Fries

February 15, 2021 at 7:04 PM | Posted in Luke's Lobster, Ore - Ida, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Broiled Lobster Tail, Sea Salt Rubbed Buffalo Tri Tip Steaks and Baked Steak Fries

 

For Breakfast this morning I toasted a Thomas Light English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. I also had a cup of Bigelow Decaf Green Tea. Woke up to a couple of inches of new snow. But that is only the start of it! They say we will have 9-11 inches of snow by Tuesday morning! Add that to 4 or 5 inches we had on the ground and you’re talking a lot of snow, especially for this area. But nothing you can do but sit back and wait. I just wish we weren’t living on a hill and the driveway wasn’t a hill it’s self. None of it good for a guy in a wheelchair! Enough rambling, for Dinner tonight I prepared Broiled Lobster Tail, Sea Salt Rubbed Buffalo Tri Tip Steaks and Baked Steak Fries.

 

Mom loves Lobster so I ordered a box of 8 1/4 lb Lobster Tails from Luke’s Lobster. Luke’s is where I had ordered the Lobster Rolls from, which were incredible! I was hoping to get them the day before her Birthday last Friday but they didn’t arrive until late Saturday. So I’m preparing a couple of them tonight. They were frozen so I had laid a couple of them in the fridge to thaw overnight.

 

To prepare them I used a sharp knife, halve each lobster tail lengthwise, cutting almost all the way through the soft side, and pulled gently at each side to laid the lobster flat in a small boiler pan. Next I heated the broiler to 450. Place lobster tails seasoned side up. Cooked them until the meat became opaque white and the shell turned bright red, cooked for about 9 minutes. Brushed with melted butter and they were ready to eat. They were so delicious and had such good flavor. We’ll be having these again, we have 6 left!

 

Then I had ordered a couple of packages of Wild Idea Buffalo – JILL’S SEA SALT RUBBED TRI-TIP STEAKS while they were on sale. Having a package tonight for Dinner. I had them in the freezer and sat them in the fridge to thaw overnight. 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 baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

 

 

Luke’s Lobster – Lobster Tail Pack – 8 Tails
This kit features 8 lobster tails, and tangy lemon garlic marinade (on the side) – perfect for stovetop or outdoor grilling. Our lobster tails are flash frozen using state of the art techniques to preserve freshness and quality. Enjoy lobster shipped from Maine to anywhere in the US!
Included in pack:

– 8 Frozen Lobster Tails (8 tails total, each about 1/4 lb)

– Lemon Garlic Marinade Packets

Tail directions:

1 – Thaw lobster tails in the fridge for about 24 hours before you plan to use them.
2 – Using a sharp knife, halve each lobster tail lengthwise, cutting almost all the way through the soft side, and use your hands to pull gently at each side to lay the lobster flat.
3 – Place split lobster tails on a flat surface.
4 – Heat your broiler to 450-500. Place lobster tails seasoned side up. Cook until the meat becomes opaque white and the shell turns bright red, or for about 8-10 minutes.
5 – Brush with melted butter and serve immediately.

 

 

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

Wild Idea Buffalo Recipe of the Week – Onion-Marinated Tri-Tip Steak

December 2, 2015 at 6:20 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 Onion-Marinated Tri-Tip Steak. You’ll be using the Wild Idea Buffalo Tri-Tip Steak all on a bed of a Bulgur Wheat Salad. Another dish sure to please everyone! You can find this recipe and purchase the Wild Idea Buffalo Tri-Tip Steak all on the Wild Idea Buffalo website! http://wildideabuffalo.com/

 
ONION-MARINATED TRI-TIP STEAKOnion-Marinated Tri-Tip Steak

Because the Tri-Tip cut is a bit milder in flavor and medium-tender to tender in texture, it’s a great choice to use with a flavorful marinade that will also tenderize. I served the grilled steak with a room temperature Bulgur Wheat Salad. The citrus notes complimented the savory, slightly sweet bison meat nicely, and worked out beautifully for a dinner party! (Makes 4 servings)

Ingredients:

1 16 oz. Whole Tri-Tip
½ onion, coarsely chopped
¼ cup hot water
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons cane sugar
1 tablespoon rice vinegar
1 teaspoon fish sauce
2 teaspoons olive oil
salt & pepper
Preparation:

1 – Rinse buffalo Tri-Tip, and pat dry with paper towels and place on a cutting board.Wild Idea
2 – Using a fine-tined fork held at an angle, pierce the steak several times on both sides.
3 – Place the steak in a gallon-sized plastic zip-lock bag or glass dish.
4 – In a food processor or blender, add the onion, water, garlic, salt, pepper, sugar, vinegar and fish sauce, and puree until smooth.
5 – Pour the onion marinade into the bag or dish and rub into the meat. Seal or cover and allow to rest at room temperature for two hours.
6 – Refrigerate and marinate for 24 hours.
7 – Remove from refrigerator and allow the steak in the marinade to come to room temperature, about two hours.
8 – Shake off marinade and wipe with a damp paper towel, removing any onion pieces.
9 – Preheat grill to 500°.
10 – Rub the steak with olive oil and season with salt and pepper.
11 – Place the steak over the hottest part of grill, close the grill lid and grill for 2 minutes. Rotate the steak on the same side and grill for an additional minute, closing the grill lid during cooking. Turn the steak over and grill for one more minute.
12 – Remove the steak from the grill and place on a cutting board and cover. Allow the steak to rest for 3 minutes before slicing.
13 – Slice the steak on the bias and divide slices onto 4 plates. Sprinkle with a little finishing salt before serving. Enjoy!

http://wildideabuffalo.com/blogs/recipes/77648129-onion-marinated-tri-tip-steak

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