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this weeks recipes
Featured Recipe: Rib-Eye Steaks
PREP AND COOK TIME 30 minutes
MAKES 8 servings
Ingredients:
- 4 tsp. each kosher salt and freshly ground black pepper, plus more to taste
- 4 boneless Rancher's Reserve® Beef Rib-Eye Steaks (each about 1 in. thick, about 4 lbs. total), rinsed and patted dry
- 1 container (16 oz.) Lucerne® Sour Cream
- 6 tbsp. prepared horseradish
- 4 tsp. grated orange zest
Preparation Instructions:
1. Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds). Sprinkle 4 tsp. each salt and pepper all over steaks.
2. Place steaks on oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until done to your liking (cut to test), 9 to 10 minutes total for rare (reddish-pink), 11 to 12 minutes for medium-rare (pink).
3. While steaks are grilling, in a bowl, mix together sour cream, horseradish, and orange zest. Season to taste with salt and pepper.
4. Transfer steaks to a carving board, loosely tent with foil, let rest 10 minutes, then cut each in half and serve, accompanied by orange-horseradish sauce.
PER SERVING 638 CAL., 66% (423 CAL.) FROM FAT; 44 G PROTEIN; 47 G FAT (16 G SAT.); 6 G CARBO (0.7 G FIBER); 1,122 MG SODIUM; 177 MG CHOL.
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MAKES 8 servings
Ingredients:
- 4 tsp. each kosher salt and freshly ground black pepper, plus more to taste
- 4 boneless Rancher's Reserve® Beef Rib-Eye Steaks (each about 1 in. thick, about 4 lbs. total), rinsed and patted dry
- 1 container (16 oz.) Lucerne® Sour Cream
- 6 tbsp. prepared horseradish
- 4 tsp. grated orange zest
Preparation Instructions:
1. Prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds). Sprinkle 4 tsp. each salt and pepper all over steaks.
2. Place steaks on oiled cooking grate; cover gas grill. Cook, turning once with a wide spatula, until done to your liking (cut to test), 9 to 10 minutes total for rare (reddish-pink), 11 to 12 minutes for medium-rare (pink).
3. While steaks are grilling, in a bowl, mix together sour cream, horseradish, and orange zest. Season to taste with salt and pepper.
4. Transfer steaks to a carving board, loosely tent with foil, let rest 10 minutes, then cut each in half and serve, accompanied by orange-horseradish sauce.
PER SERVING 638 CAL., 66% (423 CAL.) FROM FAT; 44 G PROTEIN; 47 G FAT (16 G SAT.); 6 G CARBO (0.7 G FIBER); 1,122 MG SODIUM; 177 MG CHOL.
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Left Over Recipe: Steak and Couscous Salad
PREP & COOK TIME 10 minutes
MAKES 2 servings
Ingredients:
- 1 grilled Rib-Eye Steak
- 2 cups leftover Whole Wheat Couscous with Pine Nuts and Thyme
- 2 green onions with 3-inches of the tops, thinly sliced
- 1/2 cup chopped tomatoes, either leftover grilled or fresh
- 4 tablespoons Eating Right™ Balsamic & Red Wine Vinegar Dressing
Preparation Instructions:
1. Thinly slice steak and cut slices in half. Put them into a medium bowl.
2. Add green onions, tomatoes and dressing. Toss well.
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MAKES 2 servings
Ingredients:
- 1 grilled Rib-Eye Steak
- 2 cups leftover Whole Wheat Couscous with Pine Nuts and Thyme
- 2 green onions with 3-inches of the tops, thinly sliced
- 1/2 cup chopped tomatoes, either leftover grilled or fresh
- 4 tablespoons Eating Right™ Balsamic & Red Wine Vinegar Dressing
Preparation Instructions:
1. Thinly slice steak and cut slices in half. Put them into a medium bowl.
2. Add green onions, tomatoes and dressing. Toss well.
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