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2012 Rancher’s Reserve Beef Throwdown Recipes

                              

 

 Recipe courtesy of; Eric DuBey Owner/Chef, 36 Bistro, Anchorage, http://www.thirtysixbistro.com

Round 1:   Pepper Crusted Sirloin Skewer, Bean Sprout Kim Chee, Wasabi and Shoyu  

 

1 ½ # Sirloin steak diced and skewered (soak wooden skewers over night in water)

Wasabi Sauce recipe:

1fl oz Wasabi Powder

½ cup Mayonnaise

1tsp Rice vinegar

1tsp Soy sauce

1tsp Cilantro minced

1 ½ fl oz Water

Pinch Cayenne pepper

Pinch Sugar

Dash Lemon juice

Whisk and refrigerate

 

Procedure:

Marinate sirloin in olive oil and fresh ground peppercorns. Grill over medium heat. Place sirloin skewer on plate and top with kim chee. Pool wasabi and shoyu on each side.

 

 

Recipe courtesy of; Eric DuBey Owner/Chef, 36 Bistro, Anchorage, http://www.thirtysixbistro.com

Round #2:                Cilantro and Lime Marinated Flat Iron Salad  

 

1 ½ # flat iron steak 

Marinate/Dressing recipe:

2 Tbsp Shallots minced

½ cup Sweet and sour mix

1 fl oz Lime juice

1 fl oz Tequila

½ tsp KSP

2 tsp Cilantro chopped

¼ tsp Course black pepper

½ cup Salad oil

 

Salad Mix recipe:

½ # Spring mix

½ # Romaine lettuce shaved

1 cup Fried corn chip strips

¼ cup Roasted corn

¼ cup Pico de gallo

¼ cup Shaved red onions

½ cup Dressing

¼ cup Cilantro chopped

¼ cup Shaved jalapenos

 

Procedure:

Marinate flat iron steaks with ½ the dressing for 30minutes. Grill over medium high heat. Let meat rest before slicing. Construct salad and top with sliced steak and drizzle with remaining dressing.

 

 

Recipe courtesy of; Eric DuBey Owner/Chef, 36 Bistro, Anchorage, http://www.thirtysixbistro.com

* On day of event, Steak Chili on Polenta with Goat Cheese Sour Cream has been substituted for recipe below**

  Round #3;  Herb Marinated Flank Steak and Alaskan Scallop Sauce

 

1 ½ # Flank steak 

Rosemary Balsamic Marinate recipe:

¼ cup Rosemary chopped

½ cup Olive oil

¼ cup Balsamic vinegar

2 Tbsp Course ground pepper

 

 

Procedure:

Mix ingredients and marinate flank over night. Grill over medium high heat brush with extra marinate. Let meat rest before slicing.

 

 

 

 

 

 

 

 

 

Recipe courtesy of; Eric DuBey Owner/Chef, 36 Bistro, Anchorage, http://www.thirtysixbistro.com