Grass Fed California Beef Strips Recipe

From Dorothy McNett's Recipe Book.

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Grass Fed California Beef Strips

From Dorothy McNett's recipes at www.dorothymcnett.com. Of course this can be a great main dish any day of the week, but it is so easy and tasty used as an appetizer or finger food while sipping on some "welcoming wine" as you and your family/guests gather for a dinner party. Or serve as your meat main dish with a nice full bodied California red wine, as desired!

1-2 tender grass fed beef steaks, such as rib eye, T-bone, etc.
drizzles of California extra virgin olive oil
1-2 cloves garlic, thinly slivered or diced
pinches of sea salt
freshly ground peppercorns
2-3 tablespoons crumbled blue cheese
fresh baby salad greens, crackers, bread slices, etc.

Slice the beef slightly at an angle into strips about 1/4 inch thick, or leave the steaks in .one piece. Place on a plate and drizzle with a few drops of oil. Toss on the slivered garlic, salt and pepper. This can stand at room temperature for 30-45 minutes if desired. When ready to cook, heat a saute pan or a stove-top grill. Sear the beef strips on both sides, cooking to your desired doneness. Arrange on a beautiful platter and sprinkle with the blue cheese. Garnish with baby greens, crackers, etc.

Recipe created 2014-02-04.

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