Valentine's Day Specials

Staying in for Valentine's Day? Treat yourself or a loved one to a romantic steak dinner.

Ribeye Steaks are on special for $12/pound. Ribeye steaks are a thick-cut gourmet steak, cut from the prime rib. They are boneless and trimmed to perfection. They are great grilled with a little salt and pepper or seasoned with your favorite rub or sauce. 

Tenderloin Steaks are in stock for $22/pound. We also have a few tenderloin steaks in stock which are a two-inch thick center cut that is perfectly trimmed. The ultimate valentine's dinner. Please call The Mill to reserve. (One full tenderloin is also available, contact us to reserve. )

Want to try something new. Charles Ford, a loyal Deer Creek Beef customer shares his thoughts and recipe for a Honey Soy Marinated Skirt Steak.

In his own words:

Last Friday I picked up a skirt steak (try something new) and the
family liked it so much there were no leftovers.  I read that skirt
steaks are the favorite choice for fajitas, and our very basic "go-to"
marinade for fajitas is simply soy sauce and cayenne pepper.  But I
tried a different marinade on this and it was a real hit with the
girls, ( I and the dog are the only males here) so I thought I'd share
it with you.

3 Tbsp soy sauce
2 Tbsp honey
2 Tbsp balsamic vinegar
2 Tbsp cooking oil
2 cloves garlic chopped.

Whisk all that together until the honey's well incorporated.  Cut the
skirt steak in about 6 inch sections, and put them in a zip-loc bag.
Pour the marinade in, and work all (or most) of the air out.  Massage
the marinade into the meat, and put it in the fridge for 1 hour to
overnight.  (we did overnight).
When you take the steaks out, let them drain a bit, then grill them on
high heat.  Once they have a good sear on both sides, take them out
and let them rest.  Slice the steaks across the grain.  At this point,
they were still quite rare.  So I took the slices and put them in a
pan and sauted them until they were cooked through.
This method produced very flavorful strips of steak that were not at
all tough.  As I said, everyone liked it and there were no leftovers.

Thanks again for everything you and your organization does.  The end
product is just terrific.

Charles Ford blogs at bicoastalcook.blogspot.com

Questions? You can always reach NancyAnn Sayre with Deer Creek Beef at 410-322-2314.

[photo courtesy of stock.xchng]

   

Comments

[steaks]

Ribeye or Tenderlion, the steaks are always yummy and are my first choice for food-anytime, more so when an occasion like Valentines' day is around. Thanks for the Recipe, Charles.

[coach purses]

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