By Stacey Amagrande
2 pounds Real Country Meat Skirt Steak
2 cups fresh orange juice
1 red onion, sliced thin
Salt and pepper to taste
For rub: Surrender Spice Kansas City Steak Secrets (as much as needed to lightly coat the steak.)
Combine juice on onion with salt and pepper to taste, push skirt steak down into juice and allow to sit at least 30 minutes or covered overnight. Remove steak and pat dry, discard marinade. Rub Kansas City Steak Secrets all over the surface of the steak to create a thin coating, this helps to form the crust and has amazing flavor. Heat your grill or cast iron pan to medium high. Put a tablespoon of oil in the pan and once oil is almost smoking add the steak. (No oil needed if working on outdoor grill) Cook until a golden crust forms (2-3 minutes) flip and cook until desired tenderness. Chefs’ temp: med-rare, so it will cook maybe one minute on the second side. Remove steak and allow to rest 10 minutes so the juices can remain in the meat. Thinly slice steak against the grain to ensure tenderness. Serve up next to a salad, in a taco, or burrito! Taste the difference of grass fed locally raised beef!!! Serves 4.
By Frankie Morales
Fennel: 1 bulb cleaned halved and thinly sliced
Pear: One pear, skin on, Cored and cut into 1/8 in matchsticks.
Heirloom Tom: 1 heirloom tomato halved then each half sliced into 6 wedges
Scallions: 2 scallions thinly sliced.
Lime juice: fresh, 1 lime juiced
Honey: 2 T
Rice vinegar: 1 T
Mint: fresh, 2 T Chiffonade’
Prepare produce and toss with dressing.