If you’ve been following me for a while you know that 1) I love to cook and 2) I’m incredibly busy. I always say “a Giulia in motion stays in motion.” Hence, I tend to focus on delicious recipes with high-quality ingredients that are ideally quick, easy (or quick AND easy)! Today I’ve partnered with Gelson’s Markets and Grass Run Farms to share 3 easy steak recipes that I keep coming back to. Note: all of the ingredients we’ll be using today can be easily found at Gelson’s!
About Gelson’s & Grass Run Farms
From professional floral arrangements to local flavors unique to the neighborhood; Gelson’s has perfected the concept of the cozy traditional supermarket with high-quality items. Some of my favorite stops at Gelson’s are the meat counter (they’re super knowledgeable), the pre-made food counter (for a quick lunch), and the produce aisle (always guaranteed fresh ingredients).
You’ve likely already heard of Grass Run Farms due to their 100% grass-fed beef. Their cattle are born, pasture-raised, and harvested in the USA. And the best part? It’s guaranteed that the cattle never receive any of the yucky stuff like grain, antibiotics, or added hormones. Gelson’s has a great selection of Grass Run Farms products at the meat counter so that’s going to be our “go-to” for today’s easy steak recipes.
30-minute- 1 skillet dinner: Elevated Steak & Potatoes
This might be my no #1 favorite recipe that I make for my fiancé. It’s a hearty meal that impresses but I can quickly throw it together after a long day of work. I like to call it my “fancy take on steak and potatoes.”
By The Numbers:
- Serves 2
- Time: 30 minutes
Ingredients:
- ~3/4 LB. Ribeye Steak – Grass Run Farms 100% grass-fed
- 1/4 Cup Low sodium soy sauce
- 1 TBSP Hot sauce
- 3-4 TBSP Olive Oil
- ~1 TBSP Butter
- Thyme (fresh)
- Oregano (fresh)
- Rosemary (fresh)
- 1 package of baby yellow potatoes
- 4 Garlic cloves (Chopped or minced – depending on preference)
- Fresh Cracked pepper
Steps:
- Start with your marinade: Mix together 1/4 cup soy sauce, 1 TBSP of hot sauce, 1 TBSP of olive oil, and fresh cracked pepper. Add in your chopped or minced garlic.
- Slice rib eye steak into thin slices against the grain and drop into the marinade. Mix it up and set it aside.
- After thoroughly washing your potatoes and herbs, cut your potatoes into quarters. If you’re looking to cut down on your cook time even further, you can cut them into eights.
- Pull the herbs off the stems and lightly chop them. Coat your potatoes in ~2 TBSP of olive oil, and the fresh herbs.
- Heat a cast iron skillet with a mix of olive oil and butter. I like to do about 1 TBSP of butter and 1 TBSP of olive oil, but this is to your preference and skillet! Once heated, add potatoes and cook on medium heat. Occasionally mix, allowing for potatoes to become crispy. Once cooked, transfer to a bowl.
- Add your rib eye with about half the liquid from the marinade. Let it cook, occasionally flipping. This should not take more than 5 minutes depending on the thickness of the meat.
- When the meat is almost cooked, add in the rest of the marinade.
- Once cooked, transfer the meat to a bowl. Return your potatoes to the skillet and coat them with the leftover marinade from the meat. Allow them to cook for a few more minutes to absorb the taste.
- Transfer to a dish and you’re ready to serve!
Notes:
- For your herbs, the only must-have fresh one is the rosemary. I personally prefer to keep fresh herbs at home as it adds a beautiful aroma, but if you’re in a pinch dried thyme and oregano will do!
- I find that I don’t end up needing all the baby potatoes. However, if I have extra time, I like to make the entire package at once. I end up using the leftover potatoes in a frittata or omelet the next day.
Healthy Steak Salad in a Lemon Vinaigrette
Whether you’re going to a potluck or planning a picnic, this zesty healthy steak salad is a winner. You’re left feeling full but you also get all your veggies and proteins in there. I recently made this steak salad for an afternoon picnic with a friend. I served it with a side of grilled garlic baguette and sparkling lemonade.
By the Numbers:
- Serves 2-3
- Time: 30 minutes
Ingredients:
- ~ 1 LB New York Strip Steak
- 1 Head of Butter Lettuce
- 2 Persian Cucumbers
- 1 Lemon
- 3 Garlic Cloves
- Fresh Thyme
- 1 Avocado
- 1/4 Cup Olive Oil
- 1/2 TBSP Dijon Mustard
- Salt & Pepper (to taste)
- 1 Baguette (optional)
- 1 TSP Honey
Steps:
- Start with the New York Strip Steak. Cube and season with about 1 TBSP of olive oil, salt, and pepper. Add your garlic cloves (can also mince, see notes below) and mix in a bowl.
- Add your cubed steak into a heated skillet. Occasionally mix to cook through. Depending on how big you’ve cubed, it can take about 10-12 minutes. Set aside.
- While your steak is cooking, chop the lettuce, persian cucumbers, and avocado. Add to a salad bowl with cherry tomatoes.
- OPTIONAL STEP: After you’ve removed your steak from the skillet, slice the baguette and add it to the skillet with the cooked garlic and 2 TSPS of olive oil. Grill until crispy.
- Make your salad dressing: juice from 1 lemon, 1/2 TBSP of dijon, 1 TSP of honey, 1/4 cup olive oil, & 1 TBSP fresh thyme.
- Once the steak has cooled, add it to the salad with the dressing and serve!
Notes:
- I’m a big garlic lover but not everyone I cook for is. I’ve found that keeping the cloves whole is an option to get some flavor without forcing it on others. For this recipe, if you’re with garlic lovers, feel free to mince it!
Cranberry Orange Boneless New York Steak Roast
Our third and final recipe is a winner at the holidays. It’s pretty to serve and allows me to prep it quickly and then work on other dishes. I recently served this Cranberry Orange Boneless Grass Fed New York Steak Roast for a holiday dinner and people couldn’t stop raving! One of my favorite elements of this dish is that it only has a few ingredients.
By the Numbers:
- Serves: 3-4
- Time: 1 hr. 45 minutes
Ingredients:
- 1 Sirloin steak roast (tied) ~3 LB.
- 1-2 Cups fresh cranberries
- 1/2 – 1 Container of Cranberry sauce
- 1 Orange + zest
- Fresh Rosemary (rough chopped)
- 4 sprigs of Fresh Rosemary (for garnish)
- Salt & Pepper
Steps:
- Preheat oven to 450 degrees F.
- Prep the roast topping in a bowl: roughly chop 1-2 cups of fresh cranberries, the juice and zest of one orange, 2 tbsp of fresh rosemary (roughly chopped), and a container of cranberry sauce (less if desired).
- Sprinkle salt and pepper on the roast before coating it with the cranberry-orange mixture. Reserve ~1/2 cup of the mixture for serving.
- Place roast in a roasting pan and cook for 15 minutes. After 15 minutes, lower the oven to 350 and cook for an additional hour and 15 minutes, until the roast reaches an internal temperature of 145°F as measured with a food thermometer.
- Rest for 15 minutes prior to setting in a serving dish. Decorate the dish with rosemary springs and fresh cranberries. Lightly top roast with leftover mixture.
There you have it! 3 easy steak recipes to try this season. Which one will you be trying first?
