Ribeye Steaks with Chili Rellenos and Tortillas

4 ribeye steaks, beef or bison
2 cups milk 5 whole large eggs
Salt and pepper
Chili rellenos
½ tsp paprika
½ tsp cumin
¼ tsp cayenne

12-14 wholes roasted, peeled, and seeded green chiles- (use Marisol for hot and Anaheim for mild)

2 cups Mexican blend cheese or Monterey Jack

Fresh tortillas, warmed up

Preheat oven to 325 degrees. Mix together milk, eggs, paprika, cumin, and cayenne and sprinkle with salt and pepper. Cut the chiles in half and add a single layer to the bottom of a 9x13 pan. Top with half the Mexican blend cheese. Place another layer of chiles and cheese. Pour egg mixture over the top. Place baking dish into a rimmed baking sheet and put in the oven. Slowly pour in ½ inch of water into the rimmed baking sheet. Bake until completely set, 45 minutes to an hour. When chile rellenos are 15 Grill steaks over medium heat to your desired doneness. Medium rare takes about 8 minutes on one Place a warmed fresh tortilla on the plate and then put a square of chile rellenos on top. Place steak minutes from done baking, grill steaks. side and 5 minutes on the other.beside them on the plate.

Note: If some members of your household do not like hot chiles, make one side of the rellenos dish with mild chiles and the other side with hot chiles, or use two 8x8 baking dishes.

“bavette” is French for “ off the sirloin”

1 beef or bison bavette steak- about 1 lb
1 Tbsp finely chopped onion
1 tsp minced garlic
1 Tbsp cider vinegar
1 Tbsp sunflower or olive oil
2 tsp McCormick Brand Montreal Steak Seasoning

In a gallon plastic bag, mix onion, garlic, vinegar, and oil. Add steak. Marinate in the refrigerator 2-4 hours or overnight. Remove steak from marinade and discard remaining marinade. Rub Montreal Steak Seasoning over both sides of the steak. Grill over medium heat until desired doneness is achieved, about 12 minutes for medium. Remove from heat and cover with foil; let steak rest for 5 minutes. Slice thinly ACROSS the grain.

Medium rare- 145 degrees Medium 160 degrees Well done- 170 degrees

Beef Steaks with Blue Cheese Sauce

Grill steaks of your choice for 4 minutes per side to medium rare, keep warm.

Melt ¼ stick butter or ¼ cup coconut oil. Sauté 1 small chopped onion until golden, about 6 minutes. Pour in ½ cup half and half or cream, and 2 Tbsp. Worcestershire sauce. Add ¾ cup crumbled blue cheese or shredded Gorgonzola cheese. Season to taste with salt and pepper. Serve over the steaks and enjoy!

Chicken Fried Steak

A delicious recipe for a classic dish- one of our favorite and most requested recipes!

2 ¼ cups flour
2 tsp baking powder
¾ tsp EACH sea salt, onion powder, garlic powder, chili powder, and black pepper
3 egg whites beaten
1 2/3 cups lowfat buttermilk, divided
4 buffalo or beef tenderized round steaks(cube steak)
Oil for frying
1 ½ cups lowfat, skim, or fat free milk

In a shallow bowl combine the cups flour, baking powder, and spices. In another bowl, combine egg whites and 1 cup buttermilk. Dip each steak in buttermilk mixture, then coat with flour mixture. Let stand 5 minutes. Save seasoned flour mixture!
In a skillet, heat ½ inch of oil on medium heat to 350 degrees. Fry steaks for 5 minutes. Turn carefully; cook 5 minutes longer or until coating is crisp and meat is no longer pink. Remove steaks and keep warm.
Drain oil from pan, reserving 1/3 cup drippings. Stir ¼ cup of the seasoned flour mixture into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over steaks and some mashed potatoes.

Steak Kabob Marinade

¼ cup olive oil 
¼ cup soy sauce 
3 Tbsp honey 
2 Tbsp white vinegar 
½ tsp ground ginger 
½ tsp garlic powder 
1 ½ lbs boneless sirloins, NY strips, chuck tender, or your favorite meat cut into 1 inch cubes. 

Mix first 6 ingredients in a plastic bag; add steak.  Refrigerate 8 hours or overnight.  Place steak on skewers and grill over medium heat until desired doneness is achieved.