|Ribeye Cheese Steak
|1||Txorganic Boneless Ribeye Steak|
|1/2||medium vidalia onion|
|2||medium red and green bell peppers|
|2 tablespoon||olive oil|
|1/4 lb||Organic Valley Provolone Cheese|
|salt and pepper to taste|
Slice thawed Organic Valley Steak into paper-thin strips, almost shaving the beef.
Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and compost the seeds, and then slice into thick wedges.
Warm 1 tablespoon of olive oil in a large skillet over low-medium heat. Add onions and cook 810 minutes, until caramelized and softened, stirring frequently. Transfer onions to bowl; add colorful bell peppers to same skillet, still over low heat. Cook peppers 1015 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.
In a clean skillet, warm the remaining tablespoon of olive oil over medium heat. Cook the beef until lightly browned and cooked through, stirring often. You may have to add more olive oil as Organic Valley steaks are very lean.
Pile beef strips, peppers and onions and Organic Valley Provolone cheese slices inside a soft hero roll.
Enjoy with a big salad, crunchy munchies, and farm fresh Organic Valley Milk!
Panfried Pepper Rib Eye Steaks With Roasted Parmesan Potato Slices
About 30 minutes before serving, preheat boiler if manufacturer directs. Slice unpeeled potatoes crosswise into 1/4 inch slices.
On ungreased jelly roll pan, arrange potatoes in a single layer, overlapping slightly if necessary. Drizzle potatoes with 2 tablespoons olive or salad oil and sprinkle with 1/2 teaspoon salt. Place jelly roll pan with potatoes in broiler about 4 inches from source of heat. Broil potatoes 10 minutes turning them once. Sprinkle potatoes with Parmesan cheese. Broil 3 to 4 minutes longer until cheese melts and potatoes brown.
While potatoes are broiling, dice onion. In 12 inch skillet over medium heat in 1 tablespoon hot olive or salad oil, cook onion until tender with slotted spoon, remove onion to bowl.
Sprinkle steaks with pepper and 1/2 teaspoon salt. In same skillet over medium high heat, in 1 tablespoon hot olive or salad oil, cook steaks until browned on both sides, about 8 minutes for rare or until of desired doneness. Place steaks on warm platter. Keep warm.
Reduce heat to medium, spoon off fat. Add vinegar and cook onion. Cook 1 minute, stirring to loosen brown bits on bottom of skillet. Spoon onion mixture over steaks. Arrange Parmesan potatoes around steaks. To serve cut each steak in half.
Ribeye steak rub
Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side
Stuffed beef Tenderloin
Preheat oven to 400 degrees F.
In a medium skillet, melt the butter and cook the shallots or onion over low heat until tender, about 5 minutes. Add the mushrooms and cook over low heat about 5 minutes or until the liquid is reduced by half. Let cool.
Butterfly the beef tenderloin by cutting the beef lengthwise down the center to within 1/2-inch of the other side. Set the beef aside.
To stuff the tenderloin, open the beef and sprinkle in the inside with salt and pepper and rub with soy sauce. Spoon the mushroom mixture down the center of the tenderloin. Bring the 2 sides of the tenderloin up and around the filling to meet. Using butcher string, tie the tenderloin together at 2-inch intervals. Place the tenderloin in a roasting pan.
Roast for 40 minutes for medium rare. Let stand for 10 minutes before slicing. Slice about 1 1/2 inches thick.