- 4 to 6 garlic cloves, minced
- 1 (1-inch-long) piece fresh ginger, peeled and grated
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup rice vinegar
- ¼ cup canola oil
- 2 tablespoons pure maple syrup
- 2 tablespoons toasted Asian sesame oil
- 1 tablespoon Asian chili sauce, such as Thai Sriracha or Korean gochujang
- 3 pounds flanken ribs, cut 1-inch thick, 2 to 3 ribs across
- ¼ cup chopped fresh cilantro
- 2 tablespoons toasted sesame seeds
- 1 teaspoon kosher salt
- 1 head butter lettuce (optional)
- ¼ cup coarsely chopped scallions (white and green parts)
- Put the garlic to taste, ginger, soy sauce, mirin, vinegar, canola oil, maple yrup, sesame oil, and chili sauce in a bowl and mix well.
- Pour the marinade into a thick, sealable bag, place the flanken in the bag, and marinate for 30 minutes at room temperature, or up to 12 hours in the refrigerator.
- Heat a grill to high. Oil the grill grates. Remove the meat from the marinade and put it on the grill; reserve the marinade.
- Grill the meat until done, about 3 minutes on each side. Be careful not to burn the ribs; the high sugar content of the marinade makes them char easily.
- Transfer the ribs to a platter and set aside.
- Pour the reserved marinade into a saucepan set over high heat. Bring it to a boil and cook until it becomes thick and syrupy.
- To serve, drizzle the flanken with the reduced marinade and sprinkle with the cilantro, sesame seeds, and salt. To eat, pull the meat off the bones, wrap it in lettuce leaves if using, and sprinkle with scallions.
- 1 pound Rancho Ojo de Agua chuck steak
- 2 T butter
- ½ pound mushrooms, washed, trimmed, and sliced
- 1 medium onion, minced (about ½ C)
- 10 ½ oz. beef broth
- 2 T tomato paste or ketchup
- 1 clove garlic, minced
- 1 t salt
- 3 T flour
- 1 C sour cream
- 3 to 4 C hot cooked noodles
- Cut meat across the grain into ½ inch strips about 1 ½ inches long.
- Melt butter in large skillet. Add mushrooms and onions, cook and stir until onion is tender, then remove from skillet.
- In same skillet, cook meat until light brown.
- Reserving 1/3 of the broth, stir in remaining broth, ketchup or tomato paste, garlic, and salt.
- Cover; simmer 15 minutes.
- Blend reserved broth and flour; stir into meat mixture. Add mushroom and onion.
- Heat to boiling, stirring constantly.
- Reduce heat. Stir in sour cream; serve over noodles.
- Serves 4.
- We recommend that our steaks be cooked to rare or medium rare to maximize flavor and tenderness.
- Our steaks are cut 1.5-inch thick.
- To cook to medium rare, season steaks with olive oil, salt, and pepper and bring to room temperature. Don't over season! You want to taste the beef!
- Pre-heat grill to over 500 degrees. Keep it there!
- Cook for 6 minutes on one side with the lid closed.
- Cook for 5 minutes on the other side with the lid closed.
- Remove from the grill, cover, and let sit for 5 more minutes. The steak will finish cooking internally. Do not cut or pierce at this stage.
- To test if the steak is medium rare, press it with your index finger. A medium rare steak has roughly the same give as the skin between your index and forefinger.
- Devour. Eat the fat too, it’s tasty!
Gaines’s Beef and Spinach
- 1 lb Rancho Ojo de Agua Ground Beef
- About 1.5 finely chopped onions
- 2 eggs
- Salt and pepper, to taste
- Olive oil
- Finely chop onions.
- Caramelize onions in skillet with oil until halfway brown.
- Add ground beef to skillet and cook halfway, then add spinach and two eggs.
- Beat eggs into mixture.
- Wilt spinach and cook all together until done.
- Salt and pepper to taste.