Flank Steak

¼ cup lemon juice

¼ cup oil

¼ cup soy sauce

2 tsp. ginger (powder)

2 TBS. brown sugar

4 cloves garlic (crushed)

Mix well and pour over steak. Marinade over night in a large zip-lock baggie (this will allow you to move the marinade around the steak easier.).  If you think of it, turn the bag a couple of times so that the marinade really gets coated on the steak.

Do not use the marinade for cooking.  Throw away.

Grill or broil the steak on low heat.

Oriental Beef Stir-Fry with Chuck Steak

Prepare the marinade the night before. Pour over steak and marinate overnight, refrigerated, in a covered stainless steel or glass bowl.

1/4 cup rice wine
1/4 cup teriyaki or oyster sauce
2 Tbsp. soy sauce or tamari
1-2 cloves garlic, peeled and smashed
You may want to add ∏ Tbsp of raw sugar or brown sugar
1 # of Deep Creek Ranch Chuck Steak, cut into strips

Stir-fry cooking goes very quickly, typically taking less than 10 minutes to complete the dish, once you start to cook. Start cooking your rice before you begin preparing vegetables. Prepare and chop all vegetables prior to heating the pan.

oil to cook
prepared vegetables to stir-fry
brown rice

Pour off marinade and reserve. Meanwhile, heat a wok or large frying pan. Add 1 Tbsp. oil. Add meat and stir fry until rare to medium-rare (the meat will cook a bit more in the second step).

Remove meat from pan, wipe clean, add another tablespoon of oil and stir fry the vegetables. Add vegetables to the pan according to the time required to cook, starting with onions and carrots, and ending with fast-cooking greens and water chestnuts. Return meat and reserved marinade to the pan toward the end of the cooking time.

Deep Creek‘s Family Recipe

Vegetable Beef Soup

Ingredients:

3 tablespoons of all-purpose flour

½ tsp kosher salt

¼ tsp ground black pepper

1 # Deep Creek Ranch Stew Meat

2 tbs olive oil

3 large tomatoes diced

2 tbs Worcestershire sauce

3 garlic gloves

1 tsp dried oregano

3 ½ cups of water

4 medium potatoes cubed

2 turnips cubed

6 medium carrots sliced

1 medium zucchini halved & sliced

I cup sliced mushrooms

1 medium onion chopped

4 green chilies chopped

1 tsp brown sugar

Combine flour, salt and pepper in a resealable bag, add Deep Creek Ranch stew meat, a few pieces at a time, and shake to coat beef.

Brown beef in oil in a Dutch Oven. Stir in tomatoes, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat, cover and simmer for ½ hour.

Stir in remaining ingredients. Bring to a boil, reduce heat, cover and simmer for an hour (or until meat and vegetables are tender).

Should yield ~ 8 servings depending on size of vegetables.

Here is one of Trish’s favorite Sirloin Steak Recipes, found on www.onlygrassfed.com

Because a sirloin steak tends to be a larger steak, you are going to experience several degrees of doneness.  If it’s medium rare in the center, it’s going to be medium near the surface and on the edges, so be careful not to overcook your beef.
Marinade
1 – 2 tablespoons of unfiltered, organic extra virgin olive oil
For Sauteing
“Secret” Herbed Seasoning Salt (or coarse unrefined sea salt), crushed (see recipe below)
Preparation

1. Marinate the steak by rubbing it all over with unfiltered olive oil and let it sit covered at room temperature for 2 hours.  If you prefer to keep your beef refrigerated, let it marinade over night but allow it to come to room temperature before throwing it on the grill.  The enzymes in the olive oil help tenderize the beef.
2. Pre-heat your grill or cast iron pan to medium heat. Rub the crushed seasoning salt into both sides of the steak.
3. Sear the steak over MEDIUM heat, a few minutes on each side.
4. Reduce the heat to low, turn over your steak and take turns cooking it for another 5 minutes on each side or until the center reaches your desired temperature (see our  cooking temperatures chart <http://onlygrassfed.com/cooking-tips/cooking-temperatures.html> ).  Cooking times vary depending on the thickness of your steak, so be careful and use a meat thermometer. 
5. Take your steak off the grill and let it rest for 10 minutes to allow the juices to redistribute.
   

“Secret” Herbed Seasoning Salt Recipe
Mix together the following ingredients and refrigerate for at least 3 hours.

2 tbs coarse sea salt
2 teaspoons fresh, finely chopped thyme
1 tsp each of fresh, finely chopped parsley, sage & rosemary
3 garlic cloves chopped

When you are ready to use this salt, take out the amount you plan to use and crush it with a rolling pin to release the flavors and break up the salt grains into finer pieces. Store whatever is left over in the refrigerator.