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Chef Britt Rescigno transforms classic chocolate decadence into something truly distinctive. This flourless torte gets its unmatched richness and velvety texture from luxurious beef tallow, creating depth and body beyond butter alone. A glossy drizzle of bourbon caramel adds warmth, complexity, and a touch of smokiness that lingers beautifully. The result is a dessert that feels both indulgent and sophisticated—a bold finale with unmistakable character. Total Time: 1 hour, 30 minutes Servings: 4–6 Torte Ingredients ½ cup beef tallow 10 ounces bittersweet chocolate ⅓ cup RumChata 2 teaspoon vanilla paste ½ cup sugar 2 teaspoon kosher salt Bourbon Caramel:  1 cup sugar 1 cup heavy whipping cream 3 tablespoon bourbon 1 teaspoon Maldon salt, more for garnishing 1 tablespoon butter Instructions Beef Tallow Chocolate Torte Preheat oven to 275º F. Add the beef tallow and chocolate in a small saucepan over medium heat. Once melted, remove from heat, stir in RumChata and vanilla paste, and allow to cool a bit, about 10 minutes. In a stand mixer, whip the eggs and sugar on medium high speed for about 7 minutes until thick and frothy. Lower the speed and slowly drizzle in your warm chocolate mixture. Then add the salt and continue to mix until incorporated. Line a springform pan with parchment paper and spray with a nonstick cooking spray. Add your batter to the pan and bake for 35-40 minutes until the center is just set. Allow to cool completely before serving. Bourbon Caramel Heat sugar in 10” skillet over medium heat. When sugar edges start to turn a caramel color, slowly stir with a wooden spoon for 5-7 minutes, until all sugar has dissolved. Turn the burner off and slowly add the cream, bourbon, and salt. The mixture will bubble. Return your caramel back to low heat and continue to cook for about 10 minutes until the caramel is smooth and thick. Add 1 tbsp butter to finish your sauce. Serving and plating Slice your cake and serve with a drizzle of bourbon caramel

Hearty egg-and-beef burritos spiced like chorizo and loaded with crispy Yukon Gold potatoes, with melty Chihuahua cheese and fresh cilantro. This recipe makes 10 full‑size burritos you can refrigerate or freeze for quick breakfasts all week. Total Time: 50 min Servings: 8–10 Burrito Ingredients 1 16-ounce package Pre 85% ground beef 2 tablespoons of cooking oil, divided 2 tablespoons paprika 1 teaspoon cumin 1 teaspoon Mexican oregano 1/2 teaspoon cinnamon 1 teaspoon garlic powder 1 teaspoon ancho powder 1 teaspoon guajillo powder 1/2 teaspoon cayenne pepper 4 teaspoons allspice 2 teaspoons kosher salt 1/4 cup plain Greek yogurt 12 eggs 2 tablespoons milk 1 16-ounce container prepared fresh salsa or pico de Gillo 1 32-ounce package shredded Chihuahua cheese 1 bunch of cilantro, stemmed 1 10-count package large flour tortillas 4 to 6 Yukon Gold potatoes, washed, unpeeled, and cut into 1/4 inch dice (about 1 heaping cup) Instructions: Preheat oven to 425° F. Combine all ingredients except beef and oil (paprika through salt) in a small bowl and stir to combine. Reserve 1 tablespoon of the spice mix for the potatoes. Place potatoes in a bowl and toss with the remaining 1 tablespoon of oil. Add the reserved spice mix and toss to coat. Place potatoes on a parchment-lined baking sheet and bake for 20 minutes, tossing with a spatula after the first 10 minutes. Turn oven to broil and cook for another 2 to 3 minutes, until potatoes are browned and crisp. Remove from oven and set aside. Preheat a large skillet over medium-high heat. Add 1 tablespoon of the oil and brown the ground beef, breaking it up as it cooks. Add the remaining spice mix and stir through the beef. Reduce heat to low and cook for 5 minutes until beef is thoroughly cooked and spice mix is well incorporated. Break eggs into a bowl and add the milk. Season with salt and pepper and whisk until well blended. Add the eggs to the meat and increase heat to medium-high. Cook, stirring constantly, until eggs are cooked through, about 7 to 8 minutes. Turn off heat and let mix sit while you prepare to assemble the burritos. Meat mix can be prepared in advance and will keep refrigerated for up to 4 days and frozen for 2 months. To prepare burritos, clear a large work surface and prepare 10 10"x10" foil squares. Arrange meat mix, potatoes, cheese, and cilantro within easy reach. Place 1 tortilla in the center of the foil wrap and using a large spoon or measuring cup, place about 1 cup of meat on the bottom third of the wrapper, about 2 inches from the bottom edge. Top the meat mix with about 1/4 cup of the roasted potatoes, about 1/3 cup of shredded cheese, and about 2 tablespoons of the cilantro leaves. Working from the bottom, roll the edge of the tortilla wrapper over the mix and tuck, while flipping the sides in and continuing to roll, hold the rolled burrito with one hand and wrap the foil tightly around the burrito. Continue with the mix until you have 10 finished burritos. Enjoy right away or refrigerate for up to 5 days. Burritos can also be frozen and keep for about 2 months. To reheat remove from foil and reheat in the microwave.

Make the most of Pre’s 2‑pack Petite Sirloin with these hearty Italian‑style hoagies. Each 10‑oz pack makes four generous sandwiches packed with classic deli flavors. Chop the steak and toppings on a large board using a cleaver or sharp chef’s knife. Pile everything into toasted deli rolls, devour. Total Time: 15 min Servings: 4 Ingredients 1 10-ounce package Pre Petite Sirloin Steak 1 teaspoon kosher salt 1 teaspoon cooking oil 2 cups romaine lettuce, torn into large pieces 1 cup ripe cherry tomatoes, halved 1 small red onion, finely diced 1/2 cup banana peppers, drained 1/2 cup roasted red peppers, drained 1/4 cup pitted black olives 1 cup freshly grated sharp provolone cheese 4 soft submarine rolls Mayonnaise, Italian oil and vinegar dressing, Italian seasoning to finish sandwiches Instructions: Preheat oven to 350 °F. Open rolls and place on a baking pan with a wire rack. Toast the rolls until just crisp, about 5 to 7 minutes. Remove steaks from package and blot with paper towel. With a sharp knife, cut each steak horzontially, though the center so you have 4 equal sized pieces. Heat a cast-iron skillet over medium-high heat. Season both sides of the meat with the salt. Add the oil to the pan and add the steak pieces. Cook until meat begins to brown, about 2 minutes, then flip and cook for another 2 to 3 minutes. Remove steak from skillet and place on a large cutting board. Roughly chop the meat and top with the lettuce, tomatoes, and onions. Chop until the mix is cut into small bite-sized pieces. Add the banana peppers, red peppers, and olives and give the mix another few chops. Add the cheese and toss the mix until well combined. Divide the mix in half, then in half again (you don't need to be super exact) and scoop each portion onto the toasted rolls. Top the sandwiches with a drizzle of mayonnaise, Italian dressing, and a sprinkle of Italian seasoning.

Quick, healthy, and packed with high-protein ground beef, this Korean banchan is a bold little side dish that delivers big flavor. Thinly sliced cucumbers stay perfectly crunchy thanks to a simple salting technique, then get stir-fried over high heat and tossed in a sweet and spicy soy-sesame sauce. Total Time: 45 min Servings: 4–6 Ingredients 1 pound Persian cucumbers, trimmed and cut into 1/8-inch-thick slices 2 teaspoons kosher salt 8 ounces Pre 85% lean ground beef 1 tablespoon spicy red chile, finely minced 1 tablespoon garlic, finely minced 1 tablespoon scallions, green and white parts, chopped, plus more sliced for garnish 1 tablespoon low-sodium soy sauce 1 tablespoon pineapple juice 2 teaspoons toasted sesame oil 1 tablespoon toasted sesame seeds, plus more for garnish 1 teaspoon granulated sugar 1/8 teaspoon black pepper 2 teaspoons canola oil Instructions: Toss cucumber slices and salt in a large bowl until well coated, let stand for at least 30 minutes to 1 hour. Place ground beef, chile, garlic, scallions, soy sauce, pineapple juice, sesame oil, sesame seeds, sugar, and black pepper in a large bowl. Using your hands, mix until well combined. Drain cucumbers in a colander, and transfer to a clean kitchen towel or cheesecloth. Squeeze gently to remove excess liquid. Heat a large skillet over high heat. Add the oil and swirl to coat the bottom of the skillet. Add cucumbers, and cook, stirring often, until barely softened, about 30 seconds. Transfer cucumbers to a large baking sheet and spread into a single layer; let cool about 20 minutes. In the same pan, heat over medium-high, add the ground beef mixture. Cook, stirring often to break into small pieces, until beef is cooked through and liquid in skillet is mostly evaporated, 3 to 4 minutes. Remove from heat; let cool for 15 minutes. Toss cucumbers and beef mixture in a shallow bowl. Garnish with additional scallions and sesame seeds. Serve at room temperature.

Fast, healthy, and packed with high-protein seasoned steak, these baked empanadas come together in just 30 minutes using store-bought dough. Brush with egg wash for a gorgeous golden finish, and serve with chimichurri, salsa, or lime for a bright, satisfying bite. Total Time: 40 min Servings: 6–8 Ingredients for Filling 1 10-ounce Pre New York Strip steak, diced 1 medium Yukon Gold potato peeled and cut into ½-inch dice 2 teaspoons kosher salt, divided 1 small ripe tomato 1 tablespoon vegetable oil 1 small yellow onion, finely diced 2 cloves garlic, mashed 1 teaspoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon turmeric Pre-made empanada dough for baking 1 egg, lightly beaten 1 tablespoon water Homemade or store-bought chimichurri for serving Instructions: Place steak in the freezer about 40 to 50 minutes before preparing the empanadas. Place diced potato in a medium saucepan, cover with water and season with 1 teaspoon salt. Bring to a boil, reduce to a simmer, and cook until potatoes are tender, about 10 minutes. Drain and transfer to a medium bowl. Set aside. While potatoes are cooking, cut the tomato in half and using a flat palm, press the cut side against the large holes of a box grater. Grate the tomato until you’re left with just the skin. Discard the skin, then transfer the tomato and any juices to a small bowl. Repeat with remaining half tomato, set aside. Remove the steak from the freezer. Cutting diagonally across the grain, slice the meat in to 1/2 thick strips then dice each stip to aboput 1/4 inch cubes. Preheat a large skillet over medium-high heat and add the vegetable. Add steak and cook until beginning to brown and crisp, about 5 minutes. Add onion, garlic, paprika, cumin, anmd turmeric, and cook, stirring, until the onion is softened but not browned, about 1 minute. Immediately add the grated tomato and its juices, and cook, stirring, until juices reduce, about 5 minutes. Transfer meat mixture to the bowl with potatoes and stir together with a fork, letting the potato get roughly mashed up. The filling should form balls when gently packed. Taste and adjust seasoning to taste. Cool the meat mix completely, spreading it out on a baking tray. Preheat oven to 400 °F. When meat mix has cooled, place about 2 teaspoons of meat mixture in the center of each dough disk. Lift the front and back edges and seal them at the top by gently pushing them together. Seal the empanada, working from the center outward until both ends are completely sealed. Gently curve the empanada to form a slight crescent with the sealed edge at the top. Mix water in to the beaten egg and brush each empanada with the egg wash. Place empanadas on a parchment-lined baking tray and bake for 20 to 25 minutes, until dough is crisp and golden brown. Serve warm or room temperature with chimichurri on the side.

Fast, healthy, and stunning on the table, this crowd-pleasing frittata is the ultimate high-protein Easter brunch. Creamy ricotta gives the eggs a silky richness, while bold feta and fresh spinach pair beautifully with tender ribeye steak. Total Time: 45 min Servings: 6–8 Ingredients 3 tablespoons olive oil, divided 1 10-ounce Pre ribeye steak, placed in freezer for about 30 to 45 minutes before preparing the frittata 1 teaspoon kosher salt, divided 1 medium onion, peeled, halved, and sliced thinly 12 large eggs 3/4 cup ricotta cheese, drained 2 tablespoons butter 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths 3 cups baby arugula 1 large tomato, sliced 1/2 cup feta cheese plus additional for topping the frittata Instructions: Preheat the oven to 375 °F. Remove steak from package, cutting across the grain, cut the steak in to 1/2 inch cubes, season with 1/2 teaspoon of the salt. Heat oil in a 12-inch skillet over medium-high heat. Add the steak and cook, tossing the pieces, until just cooked through, about 5 minutes. The meat will continue to cook as it rests. Reduce the heat to medium and add onions and cook until softened, about 5 to 6 minutes add the asparagus and cook for about another 2 to 3 minutes. Place the tomato slices on paper towels and season with a little salt. In a large bowl, beat the eggs with the remaining salt. Stir in the ricotta, arugula, and feta and stir until well mixed. Spread the onion and aspargus in an even layer in the bottom of the skillet and pour the egg mix on top. Reduce heat to medium-low and let cook until the eggs begin to set around the edges of the pan, about 2 to 3 minutes. Arrange tomato slices on top of the frittata and drop tablespoons of the ricotta between the tomato slices. Sprinkle all over with the remaining feta cheese. Bake frittata until set all the way through and the top is golden, about 20 to 25 minutes. Use a knife or toothpick to test for doneness. Be very careful with the hot pan handle. Keep an oven mitt on the handle until the pan has completely cooled. Let rest for a few minutes, then run a knife around the edge of the skillet and invert onto a plate or cutting board. Serve in wedges, warm or at room temperature.

Nation’s #1 Selling Better-For-You Steak Brands Keeps Grills Sizzling with Expert Tips, Guides, and Recipes for Perfectly Cooked Beef May 8, 2025 - Chicago - As the first sizzle of the season hits backyard grills across the country, new insights from Pre® Brands, one of the nation's leading providers of grass-fed and grass-finished premium lean beef proteins, reveal one thing: America is still madly in love with steak. In fact, a recent study* shows that 78% of consumers say they expect to grill steak as much or more this summer compared to last year – proof that when it comes to summer traditions, nothing satisfies quite like beef done right. From seasoned pros perfecting their reverse sear to first-time grillers firing up their dad’s old charcoal kettle, steak is more than a meal—it’s a ritual. It’s a reason to gather, to slow down, to connect. A new survey of American grillers uncovers a strong affinity for steak on the grill - and that Pre®’s #1 best-selling line-up of grass-fed and grass-finished steaks will be a staple in Americans’ grocery baskets this summer. ● 81% say that grilling a steak makes an occasion feel special with more than ½ of respondents saying steak is the most impressive main course to grill ● Four in 10 Americans name steak as their favorite main course to grill, more than twice as many as other protein options ● 75% of grillers say they’re willing to splurge on steak vs. other parts of a meal with 72% noting they’ll spend more money for premium options when grilling at home ● Half of grillers plan to eat beef 1-2 times a week this summer, with 90% saying they will eat beef monthly ● When it comes to steak sauces, A1 takes the top spot with 29% of grillers picking it as their go-to, followed by BBQ sauce (15%), Worcestershire and homemade sauces (tied at 8%). Still, no sauce ranked second overall (17%). "Grillers across the country have spoken loud and clear - steak is synonymous with summer celebrations. It’s what we bring to the table when we want to impress, indulge, and turn an ordinary evening into something unforgettable,” said Nicole Schumacher, Chief Marketing Officer, Pre® Brands. “At Pre®, we want to make grilling beef easier and more accessible while delivering a product we’re proud of. Our portfolio of sustainably sourced 100% lean grass-fed, grass-finished beef delivers high protein, flavor and quality." Shoppers Turn to Beef for Nutritional Needs Today’s grillers are also thinking beyond the sizzle, they want beef that delivers on nutrition, too. ● More than 75% say high protein content is the most important factor when deciding which protein to grill, a clear signal that flavor and function now go hand in hand. ● Nearly 88% of grillers plan to purchase more ground beef this year, and this intention is especially high among Gen-Z (26%) and Millennials (18%). ● Pre® has seen ground beef sales skyrocketing 72% in Q1 2025 when compared to the same period last year. Changing of the Generational Guard Among Grillers • Nearly 1 in 5 grillers (17%) prefer their steak without sauce — underscoring the importance of selecting a high-quality cut. Boomers led the pack with 28% opting for no sauce, while only 9% of Gen Z go sauceless. • A whopping 90% of grillers season their steak, with Steakhouse seasoning (59%) and SPG – salt, pepper, garlic – (53%) leading the pack. 47% use marinades, 36% add butter, and Cajun seasoning is favored by 17%. Only 5% opt for a bold coffee rub. Cajun seasoning is a trend among younger grillers — 1 in 4 Gen Z and Millennials cite it as a favorite flavor profile. Boomers led among respondents that selected no seasoning on steak. • Ribeye is the undisputed king of cuts across generations, chosen by 59% of grillers overall — and even more popular among Gen X and Millennials, who are 15% more likely to choose it than Gen Z. Sirloin (52%), New York Strip (47%), Filet Mignon (29%), and Prime Rib (25%) round out the top picks, with preferences consistent across generational lines. • About 1 in 10 grillers admit they're unsure about how to properly prepare steak — a number that nearly doubles among Gen Z. Younger generations also struggle with equipment: 37% of Gen Z and 32% of Millennials say they lack the right tools. • Boomers Go DIY, Gen Z Googles It - 43% of Baby Boomers taught themselves how to grill, while 72% of Gen Z and 71% of Millennials turn to social media, videos, and online tutorials for grilling inspiration. Pre® Serves Up Grilling Confidence The hardest part of grilling? Choosing the right meat. Pre® makes that easy with high-quality, ready-to-go lean red meat options. But for 41% of grillers, the real challenge is mastering the grill itself. That’s why this summer, Pre® is going beyond the beef—offering expert tips and guidance to help grillers cook with confidence. For the first time, the company will be partnering with Chef Justin Sullivan, FOOD52 personality and professional cook to answer consumers’ toughest grilling questions all summer long. Justin and the FOOD52 team will feature Pre® through its breakout shows “HOTLINE” and “STIR THE POT”. “I’m really excited that Pre® is giving us the opportunity to dispel some grilling myths that have plagued cookouts for decades,” said Chef Justin Sullivan. “Also, I’m hopeful this will help to get grass-fed and grass-finished beef into the hands of more people so they can experience its complexity and deep flavor when compared to its grain-fed counterparts.” Consumers can follow Pre® Brands on Instagram and Facebook for beef cooking knowledge, recipes and techniques for weeknight meals to special occasions and everything in between, and the HOTLINE (@f52hotline) and FOOD52 (@Food52) on Instagram, YouTube and TikTok. This summer, Pre® has developed a grilling guide full of recipes, tips, equipment overviews and more to ensure consumers get the most flavor from their beef all summer long. Consumers can visit www.eatpre.com/grillingguide to learn more. Available nationwide at grocery, club and e-commerce channels including Instacart and Amazon Fresh, Pre® Brands invites you to bring bold, clean flavor to the fire and make every meal memorable this summer. Visit www.eatpre.com for tips on how to grill the perfect steak, recipe inspiration, and to locate your local retailer. About Pre® Brands Pre® Brands is one of the leading grass-fed and grass-finished premium lean beef proteins available nationwide at grocery, club, and e-commerce channels including Instacart and Amazon Fresh. Pre® beef is sourced from cattle in New Zealand and Australia and are 100 % pasture raised and grazed for their whole lives on lush nutrient-rich grasses in accordance with the strictest beef standards in the world. This commitment to a 100 % grass-fed and grass-finished, wet-aged process results in high-quality, great tasting lean beef products with transparency from pasture to package to plate. Pre®’s portfolio of products includes steaks, ground beef, marinades and seasonal items that have no added hormones, are Non-GMO Project verified, Halal compliant and Whole 30, Paleo and Keto certified. For more information, visit www.eatpre.com or follow @eatpre on Facebook and Instagram. *Pre® Brands commissioned Prodege, LLC, an independent market research firm, to conduct an online survey. Invited survey respondents reflected the U.S. population aged 18+ in terms of age, gender, income, ethnicity and region. Participants qualified for the survey if they plan to grill in the next 12 months. 1,500 respondents qualified for the survey. The margin of error for this study is +/-3% at the 95% confidence level. # # # DOWNLOAD THE FULL PRESS RELEASE Media Contact: Shnane Liem Shnane@Juniprcommunications.com

Anchovies bring the magic, brown sugar brings the char—this steak brings it all together. Don’t fear the anchovies — they’re the secret to deep, savory magic in this bright Italian-style salsa verde (think herbs, not jalapeños). A touch of brown sugar on the steak caramelizes into an irresistible charred crust, making every bite smoky, sweet, and full of flavor. Total Time: 1 hour 30 min. Servings: 1–2 Ingredients 1 10-ounce Pre New York Strip Steak 1 tablespoon kosher salt 1 sprig rosemary 1 tablespoon balsamic glaze 1 tablespoon honey 1/8 teaspoon ground allspice 2/3 cup plus 1 tablespoon olive oil, divided 1 cup fresh parsley leaves 1/2 cup fresh tarragon leaves 1/4 cup fresh chives, chopped 1 tablespoon dijon mustard 1/4 teaspoon crushed red pepper 1 tablespoon capers, drained 2 to 3 oil packed anchovy filets 1 tablespoon brown sugar 1 large onion, cut in to 6 wedges with the stem intact 1 lemon Instructions: Blot steak with paper towel and sprinkle 1 tablespoon of salt on both sides. Place steak and rosemary sprig in a ziplock bag. Mix balsamic, honey, and allspice, add 1 tablespoon olive oil and mix until emulsified. Pour mixture in to ziplock bag and turn steak to coat. Refrigerate at least 1 hour and up to 6 hours. Combine parsley, tarragon, chives, mustard, red pepper, capers, and anchovies in a food processor. Pulse until finely chopped. With processor running, add 2/3 cup olive oil and process until smooth. Transfer to a bowl and stir in 1/8 teaspoon salt. Set aside until ready to use. Salsa verde can be made 3 days in advance. Store in container in refrigerator, bring to room temperature before proceeding with recipe. Remove steak from refrigerator, remove from marinade, reserving marinade in a small bowl. Blot steak with paper towel, and bring to room temperature, about 20 minutes. Rub both sides of the steak with the brown sugar. Brush the cut sides of the lemon lightly with olive oil. Toss onion in reserved marinade, carefully so the stem ends stay intact. Heat grill to medium high. Place onions and lemon halves on the cooler section of the grill. Turn onions every few minutes, until charred and cooked through about 12 to 15 minutes total. Remove lemon and reserve on a plate, when halves are nicely charred, about 6 to 7 minutes. While onions and lemons are cooking, grill steak, flipping every 2 minutes for 8 minutes total for medium rare. Remove steak to a cutting board and brush both sides with about 3 tablespoons of the salsa verde. Let steak rest for 5 minutes then slice across the grain. Transfer to a platter and drizzle with 2 tablespoons of additional salsa verde. Serve with charred onions and squeezed grilled lemon juice.

These teriyaki beef meatballs turn instant ramen into a hearty, flavor-packed bowl (or thermos!). Make a big batch, freeze the extras, and you’ve got a quick, school-lunch or weeknight-dinner upgrade ready whenever you need it. Total Time: 30 min Servings: 6–8 Ingredients 1 16-ounce package Pre 85% lean ground beef 1/2 cup panko bread crumbs 1/2 cup favorite store bought teriyaki sauce 2 large eggs Uncooked ramen noodles Favorite ramen broth Instructions: Preheat oven to 350°F. Line a baking sheet with parchment paper. Place all meatball ingredients in a large bowl, mixing with your hands to blend completely. Form meatball mixture in to small meatballs, about 1 tablespoon of beef mix per meatball. Place on baking sheet and bake for 12 to 15 minutes, until internal center temperature is 160°. Heat 8 ounces per portion of ramen broth and add 1 package of ramen noodles. Simmer until noodles are tender. Place ramen broth and noodles in bowl or thermos and add 5 meatballs. Freeze remaining meatballs in a ziplock bag for up to 6 weeks.

Mishkaki—East Africa’s take on skewered, marinated beef—packs a fragrant punch with garlic, ginger, and warm spices. Adjust the fresh chili to suit your heat preference, then pair the tender, charred kabobs with a cool cucumber salad and smoky grilled lemons for the perfect flavor balance. This recipe makes extra ponzu sauce, that you can save for another use. It keeps in the fridge for up to 1 week. Total Time: 30 min Servings: 2–4 Ingredients 5 skewers, if using wooden skewers, soak in water while preparing the kabobs 2-10 ounce packages Pre petite sirloin 6 cloves garlic, minced, about 2 tablespoons 1 to 2 thai red chilis, sliced thin, divided 1 1/2 inch piece of fresh ginger, peeled and minced, about 2 tablespoons 1 tablespoon brown sugar 1 teaspoon kosher salt 1 tablespoon double concentrate tomato paste 2 teaspoons garam masala 3 tablespoons fresh lemon juice, divided 1 large red onion, peeled and cut in to 2 inch wedges 1 small red onion, finely diced, about 1/4 cup 2 1/2 cups Persian cucumbers, washed, unpeeled, and sliced thin 1 teaspoon dried dill leaves 1 to 2 lemons, halved and brushed lightly with neutral cooking oil Instructions: Remove steaks from package, blot dry with paper towel and cut in to 1 1/2 to 2 inch cubes. Place in a bowl and set aside. Crush the garlic, about 2 teaspoons of the sliced chili, ginger, brown sugar, and salt with a mortar and pestle, or blend to a paste using a mini food processor. Add tomato paste, garam masala, and 2 tablespoons of the fresh lemon juice. Blend to combine then mix thoroughly with the cubed sirloin, coating all sides. Set aside while preparing the cucumber salad, up to 1 hour. In a medium bowl, mix onion, cucumbers, and reserved sliced chilis with 1 tablespoon of the fresh lemon juice. Add dill and toss to coat. Chill salad until ready to serve. Thread skewers, alternating the cubed sirloin and red onion. Reserve any mishkaki rub and use to baste the kabobs. Heat grill to medium high heat and place the lemons, cut side down, on the cooler section of the grill. Add kabobs and grill for about 2 minutes, then turn. Baste the kabobs with reserved rub mixture. Cook another 2 minutes then flip, cooking kabobs for a total of 8 to 9 minutes for medium rare. Discard unused mishkaki mix. Remove lemons and kabobs to a clean platter. Squeeze about 1 tablespoon of grilled lemon juice over the cucumber salad and toss. Serve kabobs with chilled salad and grilled lemons.

Aguachile is Mexico’s zesty, herb-packed cousin to ceviche—bright citrus, fresh herbs, and crisp veggies layered with perfectly grilled New York strip. The tangy ponzu ties it all together, and you’ll have extra sauce to keep in the fridge for flavor emergencies. (You can keeps in fridge for 1 week.) Total Time: 45 min. Servings: 6–8 Ingredients 1-10 ounce Pre New York Strip Steak 1 cup low sodium soy sauce 1 cup orange juice, freshly squeezed (about 3 oranges) 1 cup fresh cilantro, washed and stemmed, divided 7 tablespoons of water, divided 1/4 cup rice vinegar 2 tablespoons Thai seasoning paste 1 tablespoon cornstarch 5 tomatillos, husks removed and thinly sliced crosswise 1 tablespoon red wine vinegar 1 teaspoon sugar 2 small persian cucumbers, unpeeled, sliced very thin using a mandolin 1/3 cup red onion, sliced very thinly 1 teaspoon kosher salt 1/2 teaspoon black pepper Instructions For ponzu: Add soy sauce, orange juice, 1/2 cup of the cilantro leaves, 5 tablespoons of the water, rice vinegar, and thai seasoning paste to a blender or food processor and blend until smooth, about 1 minute. Transfer the mixture to a small saucepan and bring to a simmer over medium heat. Cook about 10 minutes, being careful not to let liquid come to a rolling boil. Remove from heat and set aside. Put tomatillo slices on a sheet pan and sprinkle evenly with 1/2 teaspoon of salt. In a small bowl, mix red wine vinegar and sugar until sugar is dissolved. Add cucumbers and onions and toss to coat. Return sauce to stove and bring to a simmer over medium heat. Add corstarch to remaining 2 tablespoons of water and mix to make slurry. Add slurry to sauce and stir constantly until slightly thickened, about 5 minutes. Remove heat and let cool. Cook steak to desired doneness in a cast iron pan or grill. Scatter tomatillo slices on a platter and toss with dressed cucumber onion mix. Drizzle with ponzu sauce. Slice steak across the grain and place on top, sprikle cilantro, remaining 1/2 teaspoon salt, and pepper.

Flavorful grass-fed and finished sirloin steak seasoned with bold Mexican spices, paired with a smoky street corn salad featuring tangy lime, creamy cotija cheese, and a hint of chili. A fresh take on classic street food flavors. Total Time: 1 hour Servings: 2–4 Ingredients 1 10-ounce package Pre petite sirloin steak 2 tablespoons high-heat oil (such as grapeseed oil or avocado oil) Salt to taste Mole Sauce (semi homemade) ½ cup mole base (we love Doña Maria, which you can find in most supermarkets) 1 cup chicken stock 1 fresh corn tortilla, diced 1 clove of garlic, minced 1 shallot, small dice 1-2 chipotle peppers in adobo 3 tablespoons golden raisins, diced Avocado Puree 2 large avocados 1 jalapeno pepper 2 limes, zest and juice ½ bunch of cilantro, leaves and stems ⅓ cup sour cream Salt to taste Street Corn Salad: 2 ears of sweet corn, kernels removed ½ bunch of cilantro, chopped finely, leaves and stems ¼ cup mayonnaise 2 limes, zest and juice 1 tablespoon tajin 2 teaspoon chile powder ¼ cup cotija cheese, crumbled Crispy Tortilla Strips: 2 store-bought corn tortillas ¼ cup neutral cooking oil Kosher salt to taste Instructions: Mole Sauce (semi homemade) In a small saucepan, sauté the shallot in 1 tablespoon of oil until translucent. Add the garlic and continue cooking until fragrant, about 30 seconds. Add the raisins and cook for about 1 minute. Then add the chicken stock and mole base, bring to a simmer and allow mole base to incorporate into the stock. Add the chipotle peppers (depending on your desired spice level) and corn tortilla. Bring the mixture to a boil and cook for about one minute. Then remove it from the heat. Add the mixture to a blender, blend your sauce into a smooth puree, then return it back to the saucepan and simmer for at least 20 minutes. Salt to taste and loosen with additional chicken stock if necessary. Mole sauce should be gravy consistency and coat the back of a spoon. Avocado Puree Add all the listed ingredients to your food processor and salt to taste. Pulse to break up the avocado and cilantro, then blend until smooth. If the puree is too thick, add a touch of water to achieve your desired consistency. Street Corn Salad In a large bowl mix together the mayo, lime juice and zest, tajin, chili powder, and cilantro. Preheat a skillet over high heat. Once the skillet is just starting to smoke add a tablespoon of oil and all the corn. Char the corn for about 2 minutes, you still want the corn to have a crunchy texture, with a nice char on the outside. Add the corn to your dressing and gently fold together with the crumbled cotija. Crispy Tortilla Strips Cut the tortillas in half then cut those into thin strips.Heat the oil over medium high heat until just bubbling, add your tortilla strips and cook, tossing with a slotted spoon until crispy, about 4 to 5 minutes. Then remove them with a slotted spoon and drain on paper towels, season with salt while they’re hot, then set aside to cool. Sirloin Steak To ensure even cooking, bring the sirloin to room temp by removing it from the fridge 30 minutes before cooking. Salt the sirloin generously on both sides giving the steak the entire 30 minutes to season beautifully. Cook in a cast iron pan over medium-high heat for 2 to 4 minutes per side. Then rest for 5-7 minutes. Plating and serving While your steak is resting prepare 2 plates. Spread your mole sauce on each plate and top with your corn salad. Slice the steak against the grain and place on top of the corn. Sprinkle tortilla strips on top and garnish the plates with blots of your avocado puree.