Ranch Steaks

  • sirloin-steak

Ranch Steaks

Description:
Their moderate size and flavor profile makes them versatile for a variety of menu applications.

Packaging:
Individually packaged.
6 (6oz.) USDA PRIME steaks when purchased in the Platinum Reserve Steak Pack

Recommended Wine Selection:
Cabernet or Merlot

Category:

Product Description

Thaw meat overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed meat in cold water for approximately 30-40 minutes.

Grilling Method:

Thaw steaks overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed steaks in cold water for approximately 30-40 minutes.

1. Preheat grill to HIGH or prepare coals.
2. Remove thawed steaks from packaging and place on plate. Season with ¼ teaspoon Natural Seasoning.
3. Place steaks on preheated grill and cook for 3- 4 minutes.
4. Flip steaks and continue cooking for 2 – 3 minutes. Remove steaks from grill to a clean plate.

Broiling Method:

Thaw steaks overnight in refrigerator OR use the Quick Thaw Method of placing vacuum packed steaks in cold water for approximately 30-40 minutes
.
1. Preheat Broiler and position top rack 3 – 4 inches from broiler.
2. Remove steaks from packaging and place on broiler pan. Season using ¼ teaspoon Natural Seasoning.
3. Place broiler pan in oven and broil for 4-5 minutes.
4. For medium steaks, flip and continue broiling for 4 – 5 minutes.
6. Remove steaks from oven and plate

 

 

Serving Size 6oz
Servings/Container 1
Calories 260
Calories from Fat 73
% Daily Value
Total Fat 8.2g 13%
Saturated Fat 3.1g 16%
Trans Fat 0g %
Cholesterol 82mg 27%
Sodium 91mg 4%
Protein 43.4g
Vitamin C 0% . Calcium 8%
Iron 40% .

Marinated Grilled Ranch Steaks

Ingredients: 
  • 4 lean ranch, thick flank, skirt or sirloin steaks
  • Salt and freshly milled black pepper
  • 75ml/5tbsp fresh pineapple juice
  • 10ml/2tsp allspice berries, crushed (a spice available at all good supermarkets)
  • 25g/1oz dark brown sugar
  • 2 medium onions, peeled and thinly sliced
  • 15ml/1tbsp sunflower oil
  • 30ml/2tbsp sherry
  • 150ml/¼pint good, hot beef stock
  • 15ml/1tbsp Worcestershire sauce
Method: 
  1. Place the steaks in a shallow, non-metallic dish and season on both sides.
  2. In a small bowl; mix together the pineapple juice, crushed berries and sugar. Pour over the steaks and add the onions. Cover and refrigerate for 40 minutes, or overnight, if time allows, turning once.
  3. Remove the steaks from the marinade (reserving the marinade) and cook under a preheated moderate grill according to your preference. Transfer the steaks to a warm plate to rest.
  4. To make the sauce from the marinade, heat the oil in a non-stick frying pan and cook the onions for 2-3 minutes. Add the reserved marinade mixture, sherry, stock and Worcestershire sauce. Bring to the boil, reduce the heat and simmer for 2-3 minutes. Add any meat juices from the steak plate to the sauce.
  5. Serve the steaks and sauce with either creamy mash or cheesy pasta shapes and seasonal vegetables or a side salad.

 

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