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    Recipes — beef

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    Marinated Flat Iron and Roasted Vegetables

    As concepted by Chef Olivier Desaintmarten at True Aussie's Chef Immersion in Philadelphia. Recipe has not been tested in our kitchens.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 1 hour
        •    Yield: Serves 24


    For the Marinade:

        •    2 tbsps lime zest
        •    to taste kosher salt
        •    2 ounces wild honey
        •    1 tbsp ground cumin
        •    10 cloves minced garlic
        •    4 ounces (1/2 cup) olive oil
        •    1/4 cup chopped fresh mint
        •    4 ounces (1/2 cup) soy sauce
        •    1 tbsp coarsely ground black pepper
        •    2 ounces (1/4 cup) apple cider vinegar
        •    3 ounces (1/3 cup) Jack Daniel's® Whiskey

    For the Flat Iron and Vegetables:

        •    Lime wedges
        •    2-1/4 lb. (2 qt.) thick cut red onion wedges
        •    2-1/2 lb. red, yellow and orange mini bell peppers
        •    9 lb. Australian Beef Flat Iron Steaks (about 16 ounces each)
        •    6 lb. trimmed organic multi-color baby carrots with tops, halved vertically


    1. Whisk all marinade ingredients in large bowl until combined.

    2. Place steaks in single layer in two separate hotel pans. Pour ¾ cup marinade over beef in each pan. Cover and hold in cooler 1 hour or up to 24 hours.

    3. Add vegetables to remaining marinade in bowl; toss well to coat.

    4. Grill steaks on medium-high grill 10-12 min. or until medium-rare (145 degrees F), turning occasionally. Arrange vegetables on rack; grill until onions are tender and peppers and carrots are slightly charred.

    5. Rest steaks 5-10 min. before slicing and serving with vegetables and fresh lime wedges.

    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/marinated-jack-daniels-flat-iron-and-roasted-vegetables/#

    Roasted Beef Tenderloin

    A garlic and herb crusted beef tenderloin with an easy, tried and true roasting method. No marinating required and for melt-in-your-mouth tender and flavorful beef.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 6


        •    1 1/2 tsp salt
        •    2 garlic cloves
        •    1 tsp black pepper
        •    1/2 tbsp fresh thyme leaves
        •    1 tbsp fresh rosemary leaves
    2 lb beef tenderloin trimmed and tied
        •    1 tbsp prepared Horseradish strained
        •    2 tbsps unsalted butter room temperature


    1. Remove tenderloin from refrigerator 1 hour before roasting. Trim and tie beef tenderloin. Preheat Oven to 500˚F with a rack in center.
    2. Coarsely chop 2 garlic cloves then strip 1/2 Tbsp of fresh thyme leaves and 1 Tbsp of fresh rosemary. Finely mince together the garlic and herbs. Transfer them to a small mixing bowl. Add 2 Tbsp butter, 1 Tbsp horseradish, 1 1/2 tsp salt and 1 tsp black pepper. Use a fork and mash to combine.
    3. Pat tenderloin dry with paper towel and spread the garlic herb rub evenly all over the tenderloin and transfer to a roasting pan or oven safe skillet. Insert an oven-safe meat thermometer into the thickest portion of your tenderloin and roast in a preheated oven at 500˚F for 28-30 min for medium doneness (140-145˚F).
    4. Remove from oven and transfer to cutting board, tent loosely with foil and rest 10 minutes. Slice into 1/2” thick slices, and serve right away.


    Beef Tenderloin Temperature Chart:

        •    22-23 min for rare (120-125˚F),
        •    24-26 min medium-rare (130-135˚F)
        •    28-30 min for medium doneness (138-140˚F)
        •    30-32 min for medium-well doneness (140-145˚F)
        •    33-35 min for well done (150˚F)

    * Timings can vary depending on your oven and the thickness of your tenderloin, so always check for desired doneness using an oven-safe meat thermometer.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/roasted-beef-tenderloin/

    Sous-Vide Rib Eye Steak

    Who doesn't love a good medium-rare steak? We employ our sous-vide machine to make the perfect steak, sealing it with aromatic herbs and garlic before cooking it in its own juices. As soon as you try this method, you won't want to cook steak any other way.

    Prep Time

        •    Prep time: 10 minutes, plus resting time
        •    Cook time: 2 hours
        •    Yield: Serves 2


        •    2 thyme sprigs
        •    2 tbsps vegetable oil
        •    1 tbsp unsalted butter
        •    1 garlic clove, smashed
        •    Flaky sea salt, for garnish
        •    One 4-inch rosemary sprig
        •    One 3-inch piece lemon zest
        •    One 16-to-18-ounce boneless rib eye steak
        •    Kosher salt and freshly ground black pepper, to taste


    1. Season the steak liberally with salt and pepper. Place in a vacuum-seal bag with the thyme, garlic, rosemary and lemon and vacuum seal closed. Alternatively, place the ingredients in a sealable plastic bag and dip the bag into a large bowl of water to displace the air before sealing shut.
    2. Preheat a pot of water fitted with a sous-vide immersion circulator to 129° according to the manufacturer's directions. Cook the steak for 2 hours, making sure it is completely submerged in the water. Remove the bag from the pot and take the steak out of the bag, drying with paper towels.
    3. In a large cast-iron skillet, heat the vegetable oil over high heat. Add the steak and cook, flipping once until seared on both sides, about 1 minute per side. Add the butter and baste the steak for 10 to 15 seconds more. Transfer to a board to rest for 5 minutes.
    4. Slice the steak and garnish with flaky sea salt, then serve.

    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/sous-vide-rib-eye-steak-recipe

    Pulled Beef Brisket Taco

    Pulled Beef Brisket Taco - the easiest homemade beef brisket taco with mango. These tacos come together in 20 minutes, so delicious.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    1 1/2 tbsps oil
    2 cloves garlic, minced
    1 packet 18 corn tortillas
    1 ripe mango, cut into small cubes
    1 lime, cut into wedges
    1 bunch cilantro leaves
    1 package Farm Rich Smokehouse Pulled Beef Brisket, thawed (16 oz)


    1. Thaw the beef brisket at room temperature. Heat up a skillet with the oil, saute the garlic until aromatic before adding the beef brisket. Warm up and cook the beef brisket for a few minutes.
    2. Topped with some mango cubes, cilantro leaves and serve with lime wedges.

    This great family recipe is thanks to RASAMALAYSIA Recipes at https://rasamalaysia.com/pulled-beef-brisket-taco/

    Healthy Low-Carb Chicken or Beef Fajitas

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 4


        •    2 tbsps. oil
        •    1 tsp. chili powder
        •    1/4 cup lime juice
        •    1/4 cup soy sauce
        •    2 large bell peppers (sliced)
        •    1 medium onion (sliced), or 15 medium scallions (green onions)
        •    1.5-2 lbs. skirt steak (or other beef or chicken easily cut into strips)


    1. Combine the soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of tablespoons aside to toss with the vegetables.

    2. Slice the meat into about 1/2 inch slices. If using skirt steak, flank steak, or other meat with an obvious grain (lines through the meat), be sure to cut perpendicular to the grain, or you will be chewing a very long time. (Think about it —you want to create a lot of short fibers, not a few long ones.) Even better: have the butcher at your local market cut the meat for you—yes, they will do it!

    3. If you're cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If you're grilling, marinate the meat and veggies separately. Even a few minutes helps, up to 2 hours is great.

    4. If you are using a grill, heat the grill until it's hot. Make sure the grill is clean and wipe it down with oil. Then drain the marinade from the meat and vegetables and grill them—it will only take a few minutes. I like to use a vegetable grill topper or basket for the vegetables.

    5. For cooking in a skillet (preferably regular or cast iron, not nonstick), cook the meat first (it will probably take two batches, depending upon your pan). Add a little oil to the skillet and get it very hot (the oil will shimmer). If you don't get it hot enough (or crowd too much meat in), the meat will steam instead of browning. When the meat is browned, remove and add veggies. When they begin to soften, return meat to the skillet to heat through.

    6. Serve with salsa, sour cream, cilantro (if desired) and guacamole. If low-carb tortillas are available, that is a nice addition, but a fork works fine.

    This great family recipe is thanks to Very-Well-Fit Recipes at https://www.verywellfit.com/fajitas-chicken-or-beef-2242166?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly