Try something fun and different for the BBQ this weekend… Pinwheels!

This summer favorite featuring flavorful flank steak, arugula and provolone is delicious and impressive but surprisingly easy to make. You can cook it either on the stovetop or on the grill.

Serves 4

INGREDIENTS:
1 large (1 1/2-pound) flank steak (beef or bison!)
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 1/2 cup lightly packed baby arugula leaves
1/2 cup lightly packed basil leaves
1/4 pound provolone, thinly sliced
2 teaspoons extra-virgin olive oil

METHOD:
Butterfly steak by slicing it horizontally with a very sharp knife, stopping about 1 inch before you would slice all the way through (or ask your butcher to butterfly it for you). Open meat up like opening a book and sprinkle on all sides with salt and pepper. Layer opened steak with arugula,
basil and provolone. Starting on one long side, roll up tightly; if the meat rips at any point and you see the filling, seal the break with a toothpick. (If you plan to grill the steak, soak the toothpicks in water first for at least 20 minutes.)

TO GRILL:  Soak 8 toothpicks in water for at least 20 minutes and prepare the grill for medium heat cooking. Secure rolled steak at seam and ends with toothpicks. Brush outside of steak with oil and grill, turning frequently, until steak is deeply browned all over and cooked to your desired doneness, 15 to 20 minutes for medium rare (an instant-read thermometer inserted into the center should register 130°F). Transfer steak to a cutting board, cover loosely with foil and let stand 10 minutes. Remove toothpicks and thinly slice.

TO PAN-SEAR:  Cut rolled steak into 8 slices and secure each piece with a toothpick at the side (these toothpicks need not be soaked in water). Heat oil in a large skillet over medium-high-heat. Add steak slices and cook, turning slices once, until well browned and meat is cooked until medium-rare to medium throughout, 6 to 7 minutes per side. (Don’t worry if some of the cheese melts out.) Remove toothpicks and serve.

Thank you Whole Foods!

Bon Appetit calls this Salt-and-Pepper Rib Eye “Perfection” we couldn’t agree more!  Start by picking up a beautiful rib eye from your favorite meat distributor (ah-hem!), then  follow below.  This simple prep has mouth-watering results! 

INGREDIENTS
1 1 1/2′-2′ bone-in rib eye (about 2 pounds)
2 teaspoon kosher salt, divided
1 teaspoon coarsely ground black pepper
Coarse sea salt

PREPARATION

Put steak on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with 1/2 tsp. salt per side.  Chill uncovered for up to 3 hours. Remove steak from refrigerator 1 hour before grilling and let come to room temperature. Pat dry with paper towels. Season again with 1/2 tsp. salt; press in 1/2 tsp. pepper per side so pieces adhere.

Build a two-zone fire in a charcoal grill for direct (medium-high coals) and indirect (medium-low coals) heat.  Alternatively, heat a gas grill to high just before cooking, leaving one burner on low. Sear steak over direct heat,  flipping once, until nicely charred, 3-4 minutes per side. (If a flare-up occurs, use tongs to gently slide the steak to a cooler part of the grill.) Move steak to indirect heat and continue grilling, flipping once, 3-4 minutes per side. Using tongs, lift steak and sear both edges (the bone side and the fat-cap side) for 1-2 minutes per side to render out some of the fat. Grill steak to desired temperature, 14-18 minutes total or until an instant-read thermometer registers 120° for rare (steak will carry over to 125°, or medium-rare, as it rests).

Transfer steak to a carving board; let rest for 10 minutes. Slice across the grain, season with coarse sea salt, and serve.

Thank you Bon Appetit! 

Thai red curry paste, garlic, ginger, cilantro and fish sauce flavor the coconut-infused broth for these braised bison short ribs. A tough cut of meat, the short ribs become meltingly tender when cooked slowly over low heat.

Bison short ribs, unlike beef short ribs, are quite lean and therefore can be enjoyed as part of a healthy diet.If you have time, prepare this dish through Step 2 a day ahead—the flavor of the sauce and tenderness of the meat get even better overnight. Serve with bowls of jasmine rice.

6 servings | Active Time: 45 minutes | Total Time: 3 hours

Ingredients

• 1 1/2-2 teaspoons red curry paste, (see Note), or more to taste
• 3 cloves garlic, peeled
• 3 1/8-inch-thick slices peeled fresh ginger
• 1/2 cup coarsely chopped cilantro stems plus 1/2 cup chopped cilantro leaves, divided
• 6 scallions, coarsely chopped
• 1/2 cup water
• 2 teaspoons canola oil
• 3 pounds bone-in bison short ribs, or 2 pounds boneless (see Note), trimmed
• 2 cups thinly sliced red onion
• 1 1/2 cups reduced-sodium chicken broth
• 3 tablespoons fish sauce, (see Note)
• 2 tablespoons lime juice, or more to taste
• 3 ripe tomatoes, seeded and diced
• 1 cup “lite” coconut milk, (optional)
• 6 baby bok choy, cut in half, or 3 regular bok choy, cut into quarters
• Freshly ground pepper, to taste

Preparation

• Place curry paste to taste, garlic, ginger, cilantro stems, scallions and water in a blender or food processor. Blend or process to form a loose paste. Add more water if the mixture is too dense to blend.
• Heat oil in a large pot or Dutch oven over medium heat. Add ribs and brown on all sides, 6 to 8 minutes total. Stir in the curry mixture, onion, broth, fish sauce and 2 tablespoons lime juice. Bring to a simmer. Cover, reduce heat to maintain a simmer, and cook, turning the ribs every 30 minutes, until the meat is very tender when pierced with a fork, 2 to 2 1/2 hours.
• Transfer the ribs to a plate; cover and keep warm. Add tomatoes and coconut milk (if using) to the broth; bring to a simmer. Add bok choy; cover and cook until the bok choy bases can be pierced with a fork, 10 to 20 minutes, depending on the size. Season with pepper and more lime juice, if desired. Serve topped with cilantro leaves.

Nutrition
Per serving : 211 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 79 mg Cholesterol; 12 g Carbohydrates; 31 g Protein; 3 g Fiber; 759 mg Sodium; 781 mg Potassium

1 Carbohydrate Serving

Tips & Notes

• Make Ahead Tip: Prepare through Step 2; let cool, cover and refrigerate for up to 1 day. Skim fat from the top, reheat and finish with Step 3.

• Ingredient notes: Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.
• Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores. The heat and salt level can vary widely depending on brand. Be sure to taste as you go.
• Tip: Bison short ribs can be found at specialty meat markets and online. For bone-in short ribs, both English-style—a single bone with a chunk of meat attached—and flanken-style—thinner cut with 3 to 4 ribs per strip—will work for this recipe. Remove any silver skin—the tough, silvery-looking membrane lining the meat-side of the ribs—before cooking.

Thank you EatingWell:  March/April 2009

Made with all natural beef, this is a delight on the BBQ!
This delicious kabob recipe is great for bringing to a large gathering or for cooking up outside for that special event. They are always a fan favorite and you can customize the recipe to include more fruits and veggies to go along with the kabobs if you would like as well.

Ingredients

3 pounds of Durham Ranch Natural Beef Tenderloin (center cut)
1 Large Red Onion
1 Green Bell Pepper
2 pounds Cremini Mushrooms

Instructions

• Cut the beef into ½ inch by ½ inch squares.
• Peel the onion and cut both the onion and bell pepper into medium sized squares.
• Trim the bottom of the stem off of the mushrooms and brush of any dirt that might be on the outside of the mushrooms with a dry brush or your fingers. Do not use water.  Slice thick.
• On 5 inch metal skewers or wooden skewers (be sure to soak wooden skewers in warm water for 30 minutes before using) slide on a piece of onion, beef, pepper and then mushroom. Repeat that order, onion, beef, pepper, mushroom 3 times per skewer.
• Drizzle a little bit of olive oil, salt and black pepper on the kabobs and grill on a nice hot grill for about 3 minutes per side for a medium rare temperature on the beef.