#1. Grilled Beef-Tenderloin Skewers with Red-Miso Glaze
Recommendation: ✪✪✪✪✪ Total cooking time: 30 mins Ingredients: • • • • • • • •
1/4 cup plus 2 tablespoons vegetable oil 4 garlic cloves, thinly sliced 1/4 cup low-sodium soy sauce 2 tablespoons red miso paste 1 teaspoon Asian sesame oil Pinch of sugar Pinch of salt 1 1/4 pounds beef tenderloin, sliced 1/4 inch thick
Directions: •
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Preheat a grill. In a saucepan, heat the vegetable oil. Add the garlic and cook over low heat until crisp, stirring, about 3 minutes. Using a slotted spoon, transfer the garlic to a blender; reserve the garlic oil for another use. Add the soy sauce, miso, sesame oil, sugar and salt to the blender and puree. Thread the meat on skewers. Lightly brush the meat with some of the miso glaze. Grill over high heat for 1 minute. Brush with the miso glaze a second time and grill, turning, until charred, about 2 minutes; serve.
Recipe courtesy of JEAN-GEORGES VONGERICHTEN
#2. Skirt Steak with Paprika Butter Recommendation: ✪✪✪✪✪ Total cooking time: 30 mins Ingredients: • • • • • • • •
6 tablespoons unsalted butter 6 garlic cloves, thinly sliced 1 1/2 teaspoons smoked hot paprika 2 tablespoons fresh lemon juice Salt 5 pounds skirt steaks Vegetable oil, for rubbing Freshly ground pepper
Directions: • Heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm. • Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak. Spoon the paprika butter over the steak and serve right away. MAKE AHEAD The paprika butter can stand at room temperature for up to 4 hours; reheat the butter gently. Recipe courtesy of JON SHOOK AND VINNY DOTOLO
#3. Pan-Sauteed Dry-Aged T-Bone Steak Recommendation: ✪✪✪✪✪ Total cooking time: 15 mins Ingredients: • 4 (22 – 24 ounce) dryaged T-bone steaks, about 1 1/2-inches thick • Salt and freshly ground black pepper • 4 tablespoons olive oil
Directions: • •
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Preheat the oven to 400°F. Season the steaks very well on both sides with salt and ground black pepper. Heat 2 large ovenproof skillets over high heat until very hot. Divide the olive oil between the skillets and, when hot, add the steaks to the pans and sear on the first side until browned around the edges (2-3 min). Turn the steaks over to the other side and transfer the skillets to the oven until an instant-read thermometer registers 130 to 135°F, for medium-rare. Remove the steaks from the skillets and set aside, loosely covered, for 5 minutes before serving. Recipe courtesy of Emeril Lagasse
#4. Perfect Grass-Fed Beef Burger Recommendation: ✪✪✪✪✪ Directions: Total cooking time: 10 mins Ingredients: • Gently mix onion, beef, 1¼ tsp. salt, and • 1 small onion, coarsely ½ tsp. pepper in a medium bowl with your hands. Gently shape into four 1½”grated thick patties (loosely formed patties will • 1½ pound grass-fed be more succulent). ground beef • 1¼ teaspoon kosher salt, • Heat oil in a large skillet, preferably cast iron, over medium-high heat. And then plus more season patties with salt and pepper, • ½ teaspoon freshly ground place in skillet, and reduce heat to black pepper, plus more medium. Cook 4–6 minutes per side for medium-rare. Serve on buns with desired • 1 tablespoon vegetable oil toppings. • Hamburger buns and desired toppings (for Recipe courtesy of bonappetit.com serving)
#5. Savory Garlic Marinated Steaks Recommendation: ✪✪✪✪ Directions: Total cooking time: 30 mins • In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground Ingredients: • • • • • • • • • • • •
1/2 cup balsamic vinegar 1/4 cup soy sauce 3 tablespoons minced garlic 2 tablespoons honey 2 tablespoons olive oil 2 teaspoons ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon onion powder 1/2 teaspoon salt 1/2 teaspoon liquid smoke flavoring 1 pinch cayenne pepper 2 (1/2 pound) rib-eye steaks
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black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days. Preheat grill for medium-high to high heat for 15 mins. Lightly oil the grill grate. Grill steaks 7 mins per side, or to desired doneness. Discard leftover marinade. Recipe courtesy of Angie Gorkoff
From Our Farms to Your Family - Premium Meat, Seafood and Gifts
The Rastelli family is devoted to providing premium meat, seafood and gourmet gifts to our customers. We have grown from a small market in South Jersey to a multi-faceted processing and fulfillment company while maintaining a strong commitment to excellence, high quality, and customer service. We work with real American farmers, bringing the best beef, seafood, poultry, pork, and lamb to your table and controlling every step of the process to ensure proper food safety, quality, and value.
What We Offer: Black Angus Beef, Organic & All Natural Beef, Wagyu Kobe Beef, Poultry, Pork, Lamb & Veal, Seafood, Heat & Serve, & Desserts.