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Peppercorn Steak

  • Prep: 10 Mins
  • Cook: 10-15 Mins
  • Portions: 4
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Sirloin steak lrg ist8466425

Ingredients You'll Need

  • 4 Free Range New York Steaks
  • 2 tbsp. canola oil
  • 3 tbsp. black peppercorns
  • 1/4 cup shallots, finely chopped
  • 1 cup beef broth
  • 1/4 cup heavy cream
  • 1/4 cup parsley, finely chopped
  • Salt, to taste

Directions

  1. Generously salt steak on both sides and allow them to come to room temperature
  2. Heat oil in a large pan over high heat
  3. When the oil begins to smoke remove pan from heat
  4. Pat steaks dry with paper towel and place in hot pan
  5. Return pan to the heat and turn head to medium-high
  6. Sear without moving the steaks for 5 minutes, flip and turn the heat down to medium
  7. When steaks are cooked at desired doneness, remove from pan and sprinkle with crushed peppercorns, and tent to rest
  8. Add shallots to the pan and saute for 2 minutes
  9. Add beef stock and turn heat to high
  10. Broil the sauce until there is a thicker consistency
  11. Pour in heavy cream and resume boil
  12. Boil down until desired thickness is achieved
  13. Turn off the heat and add parsley
  14. Pour sauce over steaks

Peppercorn Steak

Ingredients

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Grilled Ribeye with Soy Butter Glaze

  • Prep: 10 mins
  • Cook: 10 mins
  • Portions: 2
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grass fed beef grilled ribeye steak

Ingredients You'll Need

  • 2 Free Range Rib Eye Steaks
  • 3 tbsp. melted butter
  • 1/4 cup low sodium soy sauce
  • Salt & pepper to taste

Directions

  1. Sprinkle both sides of steak with salt and pepper
  2. Heat grill to max heat and keep lid closed for 5-10 minutes
  3. Mix melted butter together with the soy sauce in a small bowl
  4. When the grill is heated, put the steak on the grill, allow it to brown
  5. Close lid and allow steak to cook
  6. After 2 minutes flip steaks and cook for another 2 minutes
  7. Brush steaks with soy butter glaze and flip steak and brush the other side
  8. Glaze steaks continuously until your desired level of doneness is reached
  9. Remove steak from grill and allow to rest for 10-15 minutes
  10. Serve with any additional soy butter sauce

Soy good!

Ingredients

2 Meridian 100% Grass-Fed ribeye steaks
3 tbsp melted butter
¼ cup low sodium soy sauce
salt & pepper to taste

Directions

Sprinkle both sides of steak with salt and pepper

Heat grill to max heat and keep lid closed for 5-10 minutes

Mix melted butter together with the soy sauce in a small bowl

When the grill is heated, put the steak on the grill, allow it to brown

Close lid and allow steak to cook

After 2 minutes flip steaks and cook for another 2 minutes

Brush steaks with soy butter glaze and flip steak and brush the other side

Glaze steaks continuously until your desired level of doneness is reached

Remove steak from grill and allow to rest for 10-15 minutes

Serve with any additional soy butter sauce

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Braised Short Ribs

  • Prep: 20 Mins
  • Cook: 2 Hours
  • Portions: 4
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short ribs

Ingredients You'll Need

  • 8 whole beef short ribs
  • Salt & pepper
  • 1/4 cup all-purpose flour
  • 6 pieces pancetta, diced
  • 2 tbsp. olive oil
  • 1 whole medium onion, diced
  • 3 whole carrots, diced
  • 2 whole shallots, peeled & finely minced
  • 2 cups red wine
  • 2 cups beef or chicken broth
  • 2 sprigs thyme
  • 2 sprigs rosemary

Directions

  1. Salt and pepper ribs, then dredge in flour
  2. In a large dutch oven, cook pancetta over medium heat until completely crispy & all fat is rendered
  3. Remove pancetta and set aside
  4. Add olive oil to pan with pancetta grease and raise heat to high
  5. Brown ribs on all sides, about 45 seconds per side
  6. Remove ribs and set aside, turning heat down to medium
  7. Add onions, carrots, and shallots to pan and cook for 2 minutes
  8. Pour in wine and scrape the bottom of pan to release all the flavourful bits
  9. Bring to a boil and cook for 2 minutes
  10. Add broth, salt, and black pepper
  11. Taste and add more salt and pepper if needed
  12. Add ribs to the liquid, add thyme and rosemary sprigs
  13. Put the lid on and place in the oven
  14. Cook at 350F for 2 hours, then reduce to 325 and cook for an additional 30-45 minutes
  15. Ribs should be fork-tender and falling off the bone
  16. Remove pan from oven and allow to sit for 20 minutes, lid on
  17. Skim fat from top of the liquid and serve

Braised Short Ribs

Ingredients

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Buddha Bowls

Fresh & healthy Buddha bowls are the latest trend, and we’ve jumped on the bandwagon. This recipe is easy to make, delicious to eat & ideal for meal prepping!
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Slow Cooker Korean Beef

  • Prep: 10 Mins
  • Cook: 4 hours
  • Portions: 4
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Korean beef

Ingredients You'll Need

  • 1 1/2 lbs. flank steak
  • 1/4 cups cornstarch
  • 2 tbsp. sesame oil
  • 1/2 tsp. garlic cloves, minced
  • 1/2 cups soy sauce
  • 1/2 cup beef broth
  • 3/4 cups brown sugar
  • 1/4 cup onion, chopped
  • 1/4 tsp. red pepper flakes
  • sesame seeds & green onion for garnish

Directions

  1. Cut flank steak into thin strips
  2. In a ziplock bag add flank steak pieces and cornstarch, shake to coat
  3. Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion and red pepper flakes to the slow cooker
  4. Stir ingredients then add coated flank steak and stir again until coasted in sauce
  5. Cook on high for 2-3 hours or on low for 4-5 hours until cooked through
  6. Serve over rice and garnish with green onions

Slow Cooker Korean Beef

Ingredients

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Broiled Steak & Asparagus with Feta Cream Sauce

  • Prep: 10 Mins
  • Cook: 10 Mins
  • Portions: 4
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Broiled steak asparagus with feta cream sauce

Ingredients You'll Need

  • 4 Free Range Top Sirloin Steaks
  • 2 bunches asparagus
  • Olive oil cooking spray
  • 5 tbsp. extra virgin olive oil
  • 3/4 tsp. kosher salt
  • 1/2 tsp. fresh ground black pepper
  • 1 cup feta cheese, crumbled
  • 1/2 cup sour cream
  • 1/4 cup fresh chives, finely chopped

Directions

  1. Preheat broiler with a rack 4 inches from the heat
  2. Line a baking sheet with aluminum foil and mist with cooking spray
  3. Trim asparagus and place on the prepared pan
  4. Drizzle with olive oil, sprinkle with salt and pepper, tossing to coat
  5. Blot the steaks dry with paper towel and season with salt and pepper
  6. Place steaks on the wire rack
  7. Place the pan with the asparagus under the steaks
  8. Steaks should be around 1 inch away from the heat
  9. Broil, fipping once, until well browned and charred at the edges
  10. Make the feta cream sauce by combining feta cheese, sour cream, olive oil in a blender
  11. Puree the ingredients until smooth, adding salt and pepper to taste
  12. Pour the sauce into a bowl and fold in the chives
  13. Remove pan from oven and allow steak and asparagus to rest for 10 minutes
  14. Slice steak thinly against the grain and serve with asparagus and feta cream sauce

The best broiled steak you’ll ever have!

Ingredients

4 100% Grass-fed Top Sirloin Steaks (or use your favourite steak cut)
2 Bunches of Asparagus
Olive Oil Cooking Spray
5 tbsp Extra Virgin Olive Oil
¾ tsp Kosher Salt
½ tsp Fresh Ground Black Pepper
1 cup Feta Cheese, crumbled
½ cup Sour Cream
¼ cup Fresh Chives, finely chopped

Directions

Preheat broiler with a rack 4 inches from the heat

Line a baking sheet with aluminum foil and mist with cooking spray

Trim asparagus and place on the prepared pan

Drizzle with olive oil, sprinkle with salt and pepper, tossing to coat

Blot the steaks dry with paper towel and season with salt and pepper

Place steaks on the wire rack

Place the pan with the asparagus under the steaks

Steaks should be around 1 inch away from the heat

Broil, fipping once, until well browned and charred at the edges

Make the feta cream sauce by combining feta cheese, sour cream, olive oil in a blender

Puree the ingredients until smooth, adding salt and pepper to taste

Pour the sauce into a bowl and fold in the chives

Remove pan from oven and allow steak and asparagus to rest for 10 minutes

Slice steak thinly against the grain and serve with asparagus and feta cream sauce

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Chicken Enchiladas

Spice up Taco Tuesday with these super tasty & spicy chicken enchiladas!
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Brown Sugar Whiskey Grilled Steak

  • Prep: 10 Mins
  • Cook: 10 Mins
  • Portions: 2
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Steak salad ist17226468

Ingredients You'll Need

  • 2 Free Range New York Striploin Steaks
  • 1/3 Cup Whiskey
  • 2 tbsp. soy sauce
  • 2 tbsp. brown sugar
  • 3 garlic cloved, minced
  • 1 tbsp. dijon mustard
  • 1 tsp. red pepper flakes

Directions

  1. In a bowl, whisk together all ingredients except steak and pour into a ziplock bag
  2. Add steak and marinade for 1 hour to overnight in the refrigerator
  3. Remove steak from marinade and pat dry
  4. Grill for 4-5 minutes per side, or to desired doneness
  5. Let steak rest for 10 minutes before slicing into strips

Brown Sugar Whiskey Grilled Steak

Ingredients

Directions

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Peppered Beef Tenderloin

  • Prep: 10 Mins
  • Cook: 10-20 minutes
  • Portions: 4
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Peppered beef tenderloin

Ingredients You'll Need

  • 3.5 lbs. Free Range Beef Tenderloin, trimmed
  • 3 tbsp. black peppercorns
  • 1 tsp. beef bouillon granules
  • 1 tsp. oregano
  • 2 tsp. paprika
  • 1 tsp. cornstarch
  • 1 tsp. garlic powder
  • 1 tsp. onion powder

Directions

  1. Combine everything except the beef in a spice grinder and pulse until coarsely ground
  2. Rub beef tenderloin with spice mixture
  3. Preheat grill to high heat and oil the grates
  4. Reduce heat to medium and add beef to the grill
  5. Cook for 6-10 minutes per side, flipping twice
  6. Cook until a meat thermometer shows 5 degrees below medium rare (135 degrees)
  7. Remove from heat and allow to rest for 10-15 minutes
  8. Slice meat to desired thickness and serve warm

Peppered Beef Tenderloin

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Blue Cheese Steak Crostini

  • Prep: 15 Mins
  • Cook: 15 Mins
  • Portions: 15-20 Crostinis
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Istock 53598318 medium

Ingredients You'll Need

  • 3 Free Range Top Sirloin Steaks, cut into bite-sized pieces
  • 1 french baguette
  • 2 tbsp. butter
  • 1 cup blue cheese, crumbled
  • 2 tbsp. milk
  • 3 garlic cloves, minced
  • 1 cup balsamic vinegar
  • salt and pepper
  • fresh herbs for garnish

Directions

  1. Preheat oven to 350F
  2. Slice baguette into 1/2 inch slices on the diagonal
  3. Melt butter in a small dish and brush each piece of bread
  4. Rub minced garlic (from 2 cloves) into bread
  5. Place bread on baking sheet and toast for 5-7 minutes, removed and set aside
  6. Pour balsamic vinegar into a small pot, bring to a boil, then reduce to a low simmer until vinegar has halved and thickened
  7. Turn off heat and set aside
  8. Place blue cheese, milk, remaining garlic, salt and pepper in a small sauce pot and bring to a high simmer, stirring frequently until blue cheese has melted and smooth
  9. Heat a greased grill pan over medium-high heat
  10. Season steak with salt and pepper and grill 1-2 minutes per side for rare to medium-rare
  11. To assemble the crostini, spread blue cheese sauce on top of toasted bread, top with a piece of steak, drizzle with balsamic vinegar reduction and top with fresh herbs

Blue Cheese Steak Crostini

Ingredients

Directions

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Flank Steak Tacos

  • Prep: 20 Mins
  • Cook: 15 Mins
  • Portions: 4
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Beef tacos

Ingredients You'll Need

  • 2 lbs. flank steak
  • 4 tsp. chili powder
  • 1 tsp. salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 cup fresh lime juice
  • 2 tsp. honey
  • 3 crushed garlic cloves
  • 4 cups cabbage, thinly sliced
  • 6 carrots, grated
  • 1 bunch scallions, thinly sliced
  • 8 tortillas
  • Optional toppings: guacamole, salsa, sour cream

Directions

  1. Slice shallow lines diagonally 2 inches apart on both sides of the steak
  2. Sprinkle the salt, chili powder, and onion powder equally over both sides of the steak and rub everything in
  3. In a bowl, whisk together lime juice, honey and salt
  4. Place the flank steak in a large zip lock bag and pour in the lime mixture
  5. Chose the bag and massage the marinade into the meat
  6. Place in the fridge and marinade for 4 hours to overnight
  7. Grill flank steak on both sides on medium high heat until internal temperature reaches 130 F (it will continue cooking once you remove from the heat)
  8. Slice cabbage, scallions and cilantro and grate carrots
  9. To assemble, place some cabbage and carrots into each tortilla
  10. Add a few slices of flank steak and top with sauces and scallions

Flank Steak Tacos

Ingredients

Directions

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Bigger, Better, Bacon Burger

  • Prep: 10 Mins
  • Cook: 10-15 Mins
  • Portions: 3
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Bacon cheese burger

Ingredients You'll Need

  • 3/4 lb. Meridian Free Range Ground Beef
  • 1/4 lb. Meridian Double Smoked Bacon (cut into small pieces)
  • Salt and pepper
  • Vegetable oil for grilling
  • 3 hamburger buns, toasted
  • 6 slices cheddar cheese
  • 6 slices Monterey Jack cheese
  • Pickles, relish, avocadoes, tomatoes, lettuce, onions, bacon, mayonnaise, mustard, ketchup, thousand island

Directions

  1. Place beef and bacon into a large mixing bowl and season with salt and pepper
  2. Mix together until fully combined
  3. Form six equal patties and place in the refrigerator between parchment paper
  4. Heat a grill over medium-high heat and brush the surface with vegetable oil
  5. Place patties onto the grill pan, and grill for 5 to 7 minutes on each side
  6. About two minutes before patties are done, place a piece of cheddar and jack cheese over each patty and aloow to melt
  7. Repeat with remaining patties and cheese
  8. Stack two patties onto one another and place on a toasted bun
  9. Top with toppings and condiments

Because everything’s better with bacon.

Ingredients

¾ lb Meridian Grass-Fed Ground Beef
¼ lb Meridian Double Smoked Bacon (cut into small pieces)
salt & pepper
vegetable oil for grilling
3 hamburger buns, toasted
6 slices cheddar cheese
6 slices Monterey Jack cheese
Pickles, relish, avocadoes, tomatoes, lettuce, onions, bacon, mayonnaise, mustard, ketchup, thousand island

Directions

Place beef and bacon into a large mixing bowl and season with salt and pepper. Mix together until fully combined.

Form six equal patties and place in the refrigerator between parchment paper.

Heat a grill over medium-high heat and brush the surface with vegetable oil.

Place patties onto the grill pan, and grill for 5 to 7 minutes on each side.

About two minutes before patties are done, place a piece of cheddar and jack cheese over each patty and allow to melt.

Repeat with remaining patties and cheese.

Stack two patties onto one another and place on a toasted bun.

Top with toppings and condiments.

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Coffee Rubbed Free Range Burgers

  • Prep: 10 Mins
  • Cook: 30 Mins
  • Portions: 4
  • Print
Slider

Ingredients You'll Need

  • 1 1/2 Tbsp. ground coffee
  • 1/2 Tbsp. salt
  • 1/2 Tbsp. paprika
  • 1/2 Tbsp. brown sugar
  • 1/2 Tbsp. pepper
  • 1/2 Tbsp. onion powder
  • 1/2 Tbsp. garlic powder
  • 1/4 Tbsp. coriander
  • 2 Tbsp. butter
  • 1/2 yellow onion, diced
  • 3 garlic cloves, roughly minced
  • 1/2 cup ketchup
  • 1 1/2 Tbsp. tomato paste
  • 1/4 cup apple cider vinegar
  • 2 1/2 Tbsp. worcestershire sauce
  • 1/4 cup brown sugar, packed
  • 1 tsp. ancho chile powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3 tbsp. brewed coffee
  • 2 lbs. Meridian Free Range Ground Beef
  • 2 Tbsp. Meridian Chicken & Rib BBQ sauce
  • 4 hamburger buns
  • arugula
  • 8 slices meridian double smoked bacon, cooked until crispy
  • 2 tbsp. butter

Directions

  1. Combine ground coffee, 1/2 tbsp. salt, paprika, brown sugar, 1/2 tbsp. pepper, onion powder, garlic powder, and coriander, and mix together using a fork
  2. Melt butter in a saucepan over medium-high heat
  3. Add onions and garlic to the saucepan and saute until onions are translucent
  4. Add ketchup, tomato paste, apple cider vinegar, worcestershire, brown sugar, 6 oz. Meridian Chicken & Rib Sauce, ancho chili powder, 1/2 tsp. salt, 1/2 tsp. pepper and brewed coffee
  5. Stir to combine, then bring to a low boil, reduce heat and simmer for 20 minutes until sauce has thickened
  6. Pour sauce into a blender and puree, then set aside to cool
  7. In a mixing bowl, combine ground beef, 2 tbsp. bbq sauce, salt and pepper and mix well with your hands
  8. Divide into 4 equal patties
  9. Rub coffee rub seasoning on each side of burger
  10. Place burgers on the grill and cook until completely cooked through
  11. Spread prepared bbq sauce mixture onto a bun
  12. Layer arugula, burger patty and bacon and top with the other bun half

Coffee Rubbed Free Range Burgers

Ingredients

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Free Range Meatloaf Cupcakes

  • Prep: 10 Mins
  • Cook: 35-40 Mins
  • Portions: 4
  • Print
Meatloaf cupcakes

Ingredients You'll Need

  • 1 lb. Meridian Free Range Extra Lean Ground Beef
  • 1 Free Range Egg
  • 3/4 cup milk
  • 1 cup cheddar cheese, shredded
  • 1/2 cup quick oats
  • 1 tsp. salt
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. Worcestershire sauce
  • 1/4 cup bread crumbs, crushed
  • 2/3 cup ketchup
  • 1/4 cup brown sugar
  • 2 tsp. mustard
  • 2 cup mashed potatoes

Directions

  1. Preheat oven to 350F
  2. Place mashed potatoes in a ziplock or piping bag and set aside
  3. Combine ketchup, mustard, and brown sugar and mix well
  4. In another bowl mix ground beef, egg, milk, cheese, oats, garlic powder, onion powder, salt, Worcestershire, and bread crumbs and mix well
  5. Press ground beef mixture into a muffin pan
  6. Spread the top of each meatloaf muffin with the ketchup mixture
  7. Bake for 35-40 minutes, until ground beef is thoroughly cooked
  8. Allow meatloaf muffins to sit for 5 minutes
  9. Remove muffins from pan and pipe on mashed potato frosting

Free Range Meatloaf Cupcakes

Ingredients

Directions

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Rib Eye Steak with Caramelized Onions & Mushrooms

  • Prep: 30 Mins
  • Cook: 15 Mins
  • Portions: 2
  • Print
Steak mushrooms

Ingredients You'll Need

  • 2 Free Range Rib Eye Steaks
  • Sea Salt and Fresh Ground Pepper
  • 2 Tbsp. Extra-Virgin Olive Oil
  • 3 Tbsp. Chopped Rosemary
  • 2 medium sweet onions, sliced
  • 10 oz. baby portobello mushrooms, sliced
  • 2 tsp. balsamic vinegar

Directions

  1. Place steaks on a plate and generously coat with sea salt and pepper
  2. Pour olive oil into a small bowl and stir in the rosemary
  3. Pour olive oil and rosemary mixture onto the steaks, coating both sides
  4. Let steaks stand for 30 minutes, allowing the steaks to come to room temperature
  5. While the steaks are marinating, prepare the caramelized onions and mushrooms
  6. Heat olive oil in a skillet until fragrant
  7. Pour the sliced onions and mushrooms into the skillet and turn the head up to medium high
  8. When onions and mushrooms begin to brown, turn the heat down to medium and stir until they are a golden brown colour, then remove from the heat
  9. Add 2 tsp. of balsamic vinegar and use a spatula to scrape the brown bits from the bottom of the pan, keeping the pan warm
  10. Heat the grill to high and grease the grill grate
  11. Place marinated steaks over the high heat and cover the grill
  12. Cook for approximately 5 minutes on one side, and then flip and cook for another 5 minutes
  13. Remove from the grill and allow the steaks to rest for 10 minutes before serving
  14. Serve topped with the warm caramelized onions and mushrooms

Rib Eye Steak with Caramelized Onions & Mushrooms

Ingredients

Directions

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Braised lamb shanks

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Spaghetti and Meatballs In Truffle Herb Sauce

  • Prep: 25 Mins
  • Cook: 2.5 Hours
  • Portions: 6
  • Print
Spaghetti meatballs free range truffle oil

Ingredients You'll Need

  • 1 lb. Meridian Free Range Ground Beef
  • 1 Cup Fresh Bread Crumbs
  • 1 Tbsp. Dried Parsley
  • 1 Tbsp. Parmesan Cheese, grated
  • 1/4 tsp. Black Pepper
  • 1/8 Tsp. Garlic Powder
  • 1 Egg, beaten
  • 3/4 White Onion, chopped
  • 5 Garlic Cloves, minced
  • 1/4 Cup Olive Oil
  • 12-16 oz. package of spaghetti
  • 1 stalk of fresh rosemary
  • 1 tsp. truffle oil
  • 1/4 Cup Parmesan, grated

Directions

  1. In a large bowl, mix ground beef, bread crumbs, parsley, Parmesan cheese, black pepper, garlic powder, and egg
  2. Mix beef mixture well, and form into 12 equal sized balls
  3. In a large saucepan over medium heat, saute onion, garlic and olive oil until onion is translucent
  4. Add meatballs and simmer until meatballs are cooked through
  5. Boil spaghetti until al dente
  6. Remove meatballs from pan and place on a paper towel lined plate to drain excess liquid
  7. When al dente, drain spaghetti and toss with onion, garlic, rosemary, olive oil mixture
  8. Add Parmesan cheese and toss again
  9. Drizzle truffle oil on top of each serve and top with a few meatballs

Spaghetti and Meatballs In Truffle Herb Sauce

Ingredients

Directions

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