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A delicious, Pan Seared Fullblood Wagyu Top Sirloin Steak with Apple-Brandy Pan Sauce recipe. The highly marbelized, Fullblood Wagyu top sirloin steak is lightly seasoned and cooked to a medium-rare finish in a cast-iron skillet. Drizzle the tender steak with a homemade apple-brandy sauce. Each bite of this juicy steak will melt-in-your-mouth.

2 Double 8 Cattle Company Fullblood Wagyu Top Sirloin Steaks ( 10-12 OZ )
3 tbsp. Grapeseed Oil
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
Apple-Brandy Pan Sauce :
2 Honeycrisp Apples ( cut into 1/4-inch slices )
2 Large Shallots ( sliced thinly )
1/2 cup Brandy ( divided )
2 Large Garlic Cloves ( minced )
2 cups Heavy Whipping Cream
Kosher Salt ( to season )
Freshly Ground Black Pepper ( to season )
4

FIRST STEPS

Pull the Fullblood Wagyu top sirloin steaks from the freezer, and place them in the refrigerator 24 hours before starting this recipe.

Pull the Fullblood Wagyu...
See the full directions on my site

Nutritions

Calories
667

Sodium
347mg
14% DV

Fat
47g
73% DV

Protein
5g
10% DV

Carbs
26g
8% DV

Fiber
4g
16% DV

This Gochujang (Korean red chili paste) marinated Fullblood Wagyu steak is delicious, juicy, and spicy! Grilled, sliced, and served with warm tortillas and pickled onions, the steak is flavorful and easy to make! Try this recipe next time you're craving steak!

1 Double 8 Cattle Company Fullblood Wagyu Sirloin Tip Steak
1 PACKAGE Corn or Flour Tortillas ( warmed )
Marinade :
1/3 cup Gochujang ( Korean Red Chili Paste )
1/3 cup Rice Wine Vinegar
3 tbsp. Sugar
1/3 cup Grapeseed Oil
3 Garlic Cloves ( smashed )
2 tsp. Kosher Salt
Pickled Red Onion:
1 Large Red Onion ( julienned )
2 cups White Vinegar
2 cups Water
1/3 cup Sugar
2 tbsp. Kosher Salt
1 tbsp. Black Peppercorns
4 Garlic Cloves ( smashed )
2

FIRST STEP

Take the Fullblood Wagyu sirloin tip steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE...
See the full directions on my site

Nutritions

Calories
751

Sodium
9688mg
403% DV

Fat
35g
54% DV

Protein
10g
20% DV

Carbs
81g
27% DV

Fiber
10g
40% DV
132

Salisbury Steak Recipe

This homemade salisbury steak recipe is an amazing dinner idea or lunch for the whole family. A delicious homemade salisbury steak with a rich and creamy mushroom sauce. This kid-friendly recipe is a great way to transform humble ground beef into something amazing.

This recipe has a softer and tastier salisbury patty than you might expect. You may also grate the onions rather than mincing them. You will avoid the risk of the steaks falling apart if the onions aren't chopped finely enough. Searing the beef patties creates a wonderful texture and flavor in the mushroom gravy. It also adds great color to the patties.

What is the difference between a salisbury steak recipe and hamburger patties? Hamburger patties are made with nothing more than good quality ground beef, salt, and pepper. Whereas the ingredients in Salisbury Steak patties are more like meatballs – including breadcrumbs, onion, and flavorings such as Worcestershire sauce.

Red and yellow bell peppers are a great addition to this recipe. In addition, you may bake it in the oven for a roasted flavor profile.

Salisbury Steak:
1 ounce onion
1/2 cup breadcrumbs
20 oz ground beef
2 cloves garlic
1 large egg
2 tbsp ketchup
1 tsp Worcestershire sauce
3 tsp dijon mustard
Gravy:
1 tbsp olive oil
2 cloves garlic
1 oz onion
5 oz mushrooms
2 tbsp unsalted butter
3 tbsp flour
2 cups beef stock
1 cup water
4
  1. Set aside for 5 minutes.
  2. Add remaining salisbury steak ingredients into the large bowl.
  3. Use your hands to mix until just combined - don't over mix.
  4. Divide into 5 and pat into...
    See the full directions on my site
Nutritions

Calories
681

Sodium
763mg
31% DV

Fat
39g
61% DV

Protein
42g
84% DV

Carbs
35g
11% DV

Fiber
5g
22% DV
Photo by Erich Boenzli

Creative, delicious sheet pan dinner with only 5 ingredients, plus salt & pepper. Hanger steak with mushrooms and carrots.

Sheet Pan Hanger Steak and Vegetables:
1 lb hanger steak ( trimmed if necessary )
2 c (8 oz) carrots ( 1/2 inch slices )
2 c (8 oz) mushrooms, depending on size ( roughly cut )
2 Tbsp olive oil
2 tsp salt and black pepper for the steak ( a pinch each for vegetables )
1/2 Tbsp Worcestershire sauce
Parsley for garnish (optional)
Garlic Herb Compound Butter - optional:
1/2 c (1 stick) unsalted butter
2 Tbsp parsley ( finely chopped )
1 Tbsp sage ( finely chopped )
1 clove garlic ( minced )
2 tsp lemon juice
1/4 tsp salt and pepper ( or more to taste )
2
Nutritions

Calories
1518

Sodium
580mg
24% DV

Fat
146g
224% DV

Protein
9g
19% DV

Carbs
28g
9% DV

Fiber
8g
34% DV
Photo by Erich Boenzli

There's something about good Chinese takeout. I can taste that slightly spicy and velvety, finely-sliced beef and the crisp, crunchy broccoli with a hint of ginger maybe. Followed by satisfying, sticky rice to cleanse the palate.

1 lb hanger steak, thinly sliced against the grain
1/4 c rice wine vinegar
1/4 c peanut oil - or any neutral oil with a high smoking point
12 oz chopped broccoli or chopped green asparagus
6 Tbsp soy sauce
1/4 c oyster sauce
1 Tbsp Sambal oelek - or your favorite chili sauce
2 Tbsp butter
1 Tbsp finely chopped fresh ginger - optional
2 c rice
2 (with a chance of leftovers)
Nutritions

Calories
516

Sodium
6922mg
288% DV

Fat
32g
49% DV

Protein
24g
48% DV

Carbs
37g
12% DV

Fiber
9g
36% DV
Photo by Erich Boenzli

It's the hottest time of year and I'm craving Latin country cuisine. This happens every year and I start making my favorite four: Mexican guacamole, Peruvian ceviche, Spanish gazpacho, and Argentinian chimichurri. So chimichurri it is today. The clash of a woodfire-grilled piece of meat and an uncooked, oil-based herb sauce. Who wins? It's a perfect tie, with both sides shining bright.

1 lb hanger steak
1/2 c extra-virgin olive oil
2 Tbsp red wine vinegar
1/2 c flat leaf parsley
2 Tbsp sage
2 Tbsp oregano
1 small shallot
2 cloves garlic
1 habanero pepper
Maldon sea salt
freshly cracked pepper
2
Nutritions

Calories
253

Sodium
1726mg
71% DV

Fat
5g
8% DV

Protein
30g
60% DV

Carbs
18g
6% DV

Fiber
5g
23% DV

Balsamic Glaze only requires two ingredients, honey and balsamic vinegar, and is super easy to make! Learn how to make your own balsamic glaze at home so you can top your chicken, fish, salads, pasta, bruschetta, steak, vegetables and more with it!

1 cup balsamic vinegar
2 tbsp honey
  • Heat balsamic vinegar in a small saucepan over medium heat and bring to a simmer.
  • Whisk in honey.
  • Bring to a simmer and turn down to low heat. Simmer, stirring occasionally until...
    See the full directions on my site
Nutritions

Calories
353

Sodium
61mg
2% DV

Fat
8g
13% DV

Protein
1g
2% DV

Carbs
78g
26% DV

Fiber
2g
11% DV

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