BLOG
Recipes, Announcements and More
The Versatile Skirt Steak
Skirt steaks can be grilled for a short time at high heat, but because they require mechanical or chemical tenderization (typically pounding or with lime juice), they’re better suited for marinades or in dishes such as fajitas or tacos.
An internal muscle that sits inside the rib cage of the cow, the skirt steak gets its superior dry aged beef flavor because the muscle is completely exposed during the dry aging process. Skirt steaks can be grilled for a short time at high heat, but because they require mechanical or chemical tenderization (typically pounding or with lime juice), they’re better suited for marinades or in dishes such as fajitas or tacos.
Sizzling Steak Fajitas with Mango Salsa
Fajitas:
- 1-1 ¼ of a pound of Skirt Steak
- 1 TBSP vegetable oil
- 1 pkg fajita seasoning mix
- 8 flour tortillas, fajita or taco size
Mango Salsa:
- 2 ripe medium mangoes, seeds removed, peeled and diced
- Juice of 1 medium lime
- 1 jalapeno chile, seeded and chopped
- ¼ cup red onion, chopped
- ¼ fresh cilantro leaves, chopped
Preparation
Preheat oven to 400 degrees F (204 degrees C), and line a cookie sheet with tin foil.
In a 10-inch skillet, heat oil over high heat. Sprinkle fajita seasoning over Skirt Steak, pressing to coat. Brown steak in oil on both sides, then place on cookie sheet and roast in oven until meat thermometer in center of steak reads 130 degrees F (54 degrees C). Remove from oven and let rest 10 minutes to seal in juices.
Meanwhile, in a large bowl, mix all the mango salsa ingredients. Refrigerate until ready to serve.
Cut steak into thin slices, and place 2 or 3 slices in each tortilla. Top with mango salsa and serve to an impressed crowd.
Fabulous Flank Steak
Flank Steak is great for tacos, fajitas, salads, and Chinese inspired dishes, so it’s not just about the grill with this nice cut of meat.
Flank Steak is another of the beef curtains from the hind quarter, and does well when pounded, jicarded, or acid juice is used for tenderizing. With a little more tooth than other flap cuts, Flank Steak cooks nicely with fast, dry heat, grilling, pan broiling, or baking at high temps. It is great in slow cooker recipes that have marinades and other liquid ingredients. Flank Steak is great for tacos, fajitas, salads, and Chinese inspired dishes, so it’s not just about the grill with this nice cut of meat.
Ingredients for Savory Mongolian Beef
1 ½ pounds Flank Steak
¼ cups cornstarch
2 TBSP olive oil
½ tsp minced garlic
¾ cups soy sauce
¾ cups water
¾ cups brown sugar
1 cup grated carrots
green onions, for garnish
Preparation
Cut flank steak into thin strips across the grain. In a re-sealable bag, combine Flank Steak pieces and cornstarch. Shake to coat.
In slow cooker, mix olive oil, minced garlic, soy sauce, water, brown sugar and carrots. Add coated Flank Steak and stir until coated in the sauce.
Cook on high for 2-3 hours or on low 4-5 hours until cooked throughout. Serve this fork-tender dish over rice and watch as your family devours it and asks for more.
Tasty T-Bone Steaks
T-Bone aficionados know that cooking this steak on the bone requires more time, but it’s well worth the added flavor the bone provides.
The T-Bone steak contains both the New York Strip on one side of the spine, and a small portion of the Tenderloin on the other, giving it the distinctive “T” shape that makes up its name. It’s a flavorful cut of meat and a fabulous addition to any barbecue.
T-Bone aficionados know that cooking this steak on the bone requires more time, but it’s well worth the added flavor the bone provides.
Ingredients for Marinated T-Bone Steak
- 1 cup vegetable oil
- ¾ cup soy sauce
- ½ cup lemon juice
- ¼ cup Worcestershire sauce
- ¼ cup prepared yellow mustard
- 4 cloves garlic, minced
- ground black pepper to taste
- 1 ½ to 2 pounds T-Bone steaks
Preparation
Marinade: Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, and pepper together in a bowl until combined. Place the meat in a resealable bag and pour marinade over to thoroughly coat. Squeeze excess air from bag, seal, and refrigerate for at least two hours.
Heat grill to high heat and lightly coat grate with oil (best practice is a rag with oil and a pair of tongs. You don’t want to put the oil on the grate before heating, as oil can catch). Place steaks on grill and cook to your desired doneness, 3 ½ to 5 minutes each side. Medium-rare center temp is 130 degrees F (54 degrees C).
Plate up to the delight of your dinner guest with the return of many compliments to the chef.
Meat Share CSA Pick-Up Now Available In West Asheville
West Asheville neighbors! Did you know you can sign up for our Meat CSA program and pick up your share in your neighborhood?
West Asheville neighbors! Did you know you can sign up for our Meat CSA program and pick up your share in your neighborhood at our West Asheville Butcher Bar & Kitchen? Starting October 20, you can enjoy our Meat Share CSA program AND pick up a little closer to home.
What is Foothills Meat Share CSA?
Enjoy “heat and eat” dishes, seasoned meats for easy cooking, and Foothills house-made deli meats all created by Chef Dave Kane. All of our beef and pork are pasture-raised, locally sourced, from ethical farms with whom we are proud to partner.
Anyone from the Asheville and Black Mountain regions are welcome to sign up!
How Does It Work?
Sign up anytime. The cost is discounted at $100 per month for (2) pick-ups per month worth $55 each on the 1st and 3rd Fridays of each month. Each share has approximately 5.25 lbs of meat per share, but it varies depending on the actual items. These dishes are made fresh each week so you should plan to enjoy them within 7 days of pick-up. For your convenience, you don't have to worry about re-ordering manually each month. You will automatically be billed and notified via email, and you can cancel at anytime.
Pick up locations you can choose from: our Foothills Food Truck at Hi-Wire Brewing's Big Top (central Asheville), Foothills Butcher Bar & Kitchen (west Asheville) and our Commissary Kitchen (Black Mountain).
What Is In The CSA?
It's not the same every time, but will include regular staples such as bacon, deli meat for sandwiches, and meat prepped and ready to go in your favorite recipe.
Some of the most recent favorite dishes include: Breakfast Pork Bacon, Cowboy Chili, Braised Beef Shank, Beef & Vegetable Noodle Soup, Super Bowl Hocks & Beans, Seven Spice Pork Belly, Hi Wire Lager Bratwurst, Apple Braised Pork Shank, Italian Marinara Base, Pork Fajita Meat, and Apple Chutney Stuffed Pork Loin with Bavarian-style Braised Cabbage.