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Steak-EZE® Entrees
Beef Ramen Soup
Southwest Steak Tostada
Steak Carbonara Mac and Cheese
Steak Caesar Salad
Easy Beef Stroganoff
Chicken Vindaloo w/ Coconut Rice
Thai Style Steak Salad
Spicy Chicken Gumbo
Thai Style Steak Salad
Prep Time: 10 min.
Cook Time: 10 min.
Serves 1
Ingredients
4 oz Steak-EZE® BreakAway® Beef Slices
3 Cups Purple Cabbage, thinly sliced
3 Cups Green Cabbage, thinly sliced
1 Red Pepper, thinly sliced
2 Carrots, cut into matchsticks
1 Cup Bean Sprouts
½ Cup Cilantro Leaves
¼ Cup Chopped Toasted Peanuts
Lime Wedges (As needed when serving)
Peanut Dressing Recipe
½ Cup Smooth Peanut Butter
2 Tbsp. Lime Juice
2 Tbsp. Rice Vinegar
1 Tbsp. Soy Sauce
2 tsp. Granulated Sugar
2 tsp. Sriracha Hot Sauce
½ Cup Water
Prep
Thinly sliced purple and green cabbage is tossed with red pepper, carrots, bean sprouts, cilantro and green onion. Sliced steak is served over the top and drizzled with a peanut dressing.
Preheat the flat top grill to 350°F.
Place the Flat Steak on the flat top grill.
After the portion has cooked through about half its thickness, flip the portion once.
As the meat slices begin to cook, separate them with a spatula. The beef should have an even brown appearance when completely cooked. Remove from the grill and set it aside.
To make the peanut dressing, whisk together peanut butter, lime juice, rice vinegar, soy sauce, sugar and sriracha in a bowl. Add the water and whisk until the mixture is smooth and creamy.
In a large bowl, toss together the purple and green cabbage, red pepper, carrots and bean sprouts. Drizzle dressing over the top and toss.
Serve the salad topped with beef and cilantro. Sprinkle it with chopped peanuts and serve with lime wedges.
Steak Caesar Salad
Prep Time: 15 min.
Serves 6
Ingredients
1 tablespoon canola or other neutral oil
1 large head romaine lettuce, torn
½ cup freshly grated Parmesean
1 cup croutons
2 anchovy fillets, chopped
1 garlic clove, finely chopped
1 egg yolk
2 tablespoons lemon juice
1 teaspoon Dijon mustard
⅓ cup olive oil
Prep
Remove from heat.
For the salad dressing, begin by mashing the anchovy and garlic together in a mortar and pestle until it forms a smooth paste. In a small bowl, whisk egg yolk, lemon juice and mustard. Slowly incorporate ⅓ cup of olive oil, making sure to keep whisking the whole time.
Add anchovy mixture and ¼ cup of finely grated Parmesan.
Toss well and top with steak, croutons, and shaved Parmesan.
Beef Ramen Soup
Prep Time: 10 min.
Cook Time: 25 min.
Serves 4
Ingredients
6 cups Beef Broth
2 cups Water
1 Tbsp. Fish Sauce
1 Tbsp. Rice Wine Vinegar
1 Tbsp. Garlic, minced
1 Tbsp. Fresh Ginger, grated
1 lb. Ramen Noodles, cooked
4 Soft-cooked Eggs
2 Green Onions, sliced
2 Carrots, peeled and cut into matchsticks
Prep
Preheat the flat top grill to 350°F.
Place the Flat Steak on the flat top grill.
After the steak has cooked through about half its thickness, flip the portion once.
As the meat slices begin to cook, separate them with a spatula and add any desired seasonings. Remove from the heat and thinly slice into strips. Set aside.
In a large saucepan, heat the beef broth and water until simmering. Add fish sauce, rice wine vinegar, garlic and ginger and simmer for 10 minutes to infuse flavors.
Add the noodles and beef slices and simmer for 3 to 5 minutes to heat through.
Serve the noodles, beef and broth in large bowls. Top with eggs, green onions and carrots.
Spicy Chicken Gumbo
Prep Time: 15 min.
Cook Time: 1.5 hr
Serves 6
Ingredients
8 oz Steak-EZE® BreakAway® Chicken Slices
1 pound okra, frozen
1 stick unsalted butter
½ cup flour
2 bell peppers, finely chopped
8 cloves of garlic, minced
1 yellow onion, finely chopped
2 celery stalks, finely chopped
1 16 oz can of diced tomatoes
12 oz smoked sausage, cut into pieces
2 teaspoons kosher salt
2 teaspoons smoked paprika
2 teaspoons cayenne
1 teaspoon black pepper
1 teaspoon thyme
2 bay leaves
½ cup scallions, sliced, for garnish
Prep
Heat one tablespoon of oil in a large skillet over medium-high. Add chicken and cook, about 2 minutes per side. Using a spatula, shred the chicken into strips until fully cooked. Transfer cooked chicken to a bowl.
In a medium sized pot, add okra and ½ cup water. Bring to a boil, then let simmer for 8 minutes. Drain and set aside.
In a heavy-bottomed Dutch oven, combine butter and water, whisking constantly until a roux forms, about 15 minutes. Stir in onion, garlic, celery and pepper and season generously with salt and black pepper. Cook until softened, about 5 minutes.
Add the cooked okra, tomatoes, and sausage. Stir in 4 cups of chicken broth and add salt, smoked paprika, cayenne black pepper, thyme and bay leaves. Bring to a boil then simmer for 40 minutes, until the gumbo has thickened. Add cooked chicken and let simmer for an additional 10 minutes.
Sprinkle with scallions and serve immediately, along with steamed rice and cornbread.
Southwest Steak Tostada
Prep Time:
Cook Time:
Serves 72
Ingredients
24 (4 oz.) Steak-EZE® BreakAway® Beef
1/2 cup oil
2 Tbsp. salt
2 Tbsp. black pepper
72 (5-inch) chipotle or plain tostada shells
4 1/2 lbs. Monterey Jack cheese, shredded
1 1/2 lbs. ripe avocado, cubed
4 1/2 lbs. romaine lettuce leaves, torn
3 cups prepared Caesar dressing
12 cups pico de Gallo or fresh tomato salsa
3 oz. cilantro leaves, coarsely chopped
3 oz. green onions, chopped
Black bean and corn salsa
Parmesan cheese, shaved, as desired
Lime wedges, as needed
Prep
In pan, heat 1 tsp. oil. Add 1 portion of beef, cooking until bottom is browned. Turn over. Break up beef with spatula, stirring to cook completely. Season to taste with salt and pepper.
Arrange 3 tostada shells on a heatproof plate, overlapping slightly. Top with 3 oz. cheese; melt in salamander.
Transfer shells to serving plate. Top with 1/2 cup salsa and 2 Tbsp. avocado.
Toss 3 cups romaine lettuce with 2 Tbsp. Caesar dressing.
Mound onto tostada shells. Top with beef. Drizzle with 1/2 cup pico de gallo. Garnish with 1 Tbsp. cilantro, 1 Tbsp. green onion, and Parmesan, as desired.
Serve with lime wedges
Easy Beef Stroganoff
Prep Time: 15 min.
Cook Time: 20 min.
Serves 4
Ingredients
8 oz Steak-EZE® BreakAway® Beef Slices
3 Tbsp. Vegetable Oil
½ lb.Mushrooms, sliced
1 Onion, chopped
2 Garlic Cloves, thinly sliced
2 Tbsp. Tomato Paste
1 tsp. each: Salt and Pepper
2 Tbsp. All-Purpose Flour
2 Cups Beef Broth
1 Cup Sour Cream
1 tsp. Worcestershire Sauce
10 oz Broad Egg Noodles
2 Tbsp. Butter
2 Tbsp. Fresh Parsley, chopped
Prep
Sliced steak is sautéed with garlic, onion, tomato paste and flour. It’s simmered with beef broth and a splash of Worcestershire sauce until thickened and finished with sour cream. The cooked steak is served
over egg noodles and sprinkled with chopped fresh parsley.
On a stove, heat the oil in a large skillet set over medium-high heat.
Cook mushrooms, onion and garlic until softened.
Add tomato paste, salt and pepper into a pan and cook for 1 minute. Stir in flour and cook for 1 to 2 minutes.
Add the broth and bring to a simmer for about 5 to 7 minutes or until sauce is thickened. Hold on warm for later use.
Preheat a flat top grill to 350°F.
Place Beef Steak on the flat top grill. Cook it for 1 minute and flip.
Cook it for 1 minute and flip again.
Chop the steak gently with a spatula, separating it into pieces. Cook for 30 seconds or until thoroughly browned.
Stir in the sour cream and Worcestershire sauce and heat through.
Meanwhile, cook the egg noodles according to the package directions. Drain the noodles and toss with butter.
Serve beef and sauce over the noodles. Sprinkle with parsley before serving.
Steak Carbonara Mac and Cheese
Prep Time: 10 min.
Cook Time: 30 min.
Serves 6
Ingredients
8 oz Steak-EZE® BreakAway® Beef Slices
1 box elbow macaroni
6 tablespoons butter
1 yellow onion, diced
1 teaspoon paprika
1 teaspoon garlic powder
4 tablespoons flour
1 ½ cups whole milk
1 ½ cup shredded cheddar
1 cup Parmesan
½ cup frozen peas, thawed
Prep
Heat oven to 350 degrees. Bring a large pot of salted water to a boil and cook pasta to al dente, according to package directions. Meanwhile, grease a 9x13 oven proof dish.
Melt 1 tablespoon olive oil into a medium pan and add the steak, searing each side for about a minute then breaking it apart with a spatula or wooden spoon until fully cooked. Remove from heat.
Melt butter in a heavy-bottomed dutch oven and cook onion until translucent, seasoning with salt, paprika and garlic powder. Add flour to coat, then whisk in milk and let simmer until mixture is reduced and slightly thick, about 8 minutes.
Add in pasta, peas, steak and all the cheese except ½ cup of mozzarella. Transfer mixture to the 9x13 oven proof dish and top with the remaining cheese.
Cook for 20 minutes until nice and creamy, then broil an additional 5.
Chicken Vindaloo w/ Coconut Rice
Prep Time: 10 min.
Cook Time: 45 min.
Serves 4
Ingredients
8 oz Steak-EZE® BreakAway® Chicken Slices
2 Tbsp. Vegetable Oil
1 Onion, chopped
2 Garlic Cloves, minced
1 Tbsp. Fresh Ginger, minced
1 Tbsp. Paprika
½ tsp. Salt
¼ tsp. each: Turmeric and Cinnamon
½ tsp. Cayenne Pepper
A pinch Ground Cloves
22 oz Tomatoes, strained
1 Cup Basmati Rice, rinsed
14 oz Coconut Milk
1¼ Cups Water
¼ tsp. Salt
2 Tbsp. Fresh Cilantro, chopped
Prep
Sliced chicken is sautéed with chopped fresh ginger, garlic, onion, paprika, cumin, turmeric, cinnamon and tomato paste. It’s simmered with strained tomatoes until thickened and served over rice cooked with coconut milk.
On a stove, heat the oil in a large saucepan set over medium-high heat.
Cook the onion, garlic and ginger until softened.
Preheat a flat top grill to 350°F.
Place chicken slices on the flat top grill.
Cook the chicken for 1 minute and flip. Cook for 1 minute and flip again.
Using a spatula, separate the chicken into pieces. Cook for 30 seconds or until thoroughly browned.
Add paprika, cumin, salt, turmeric, cinnamon, cayenne pepper and cloves; cook for 2 to 3 minutes or until cooked through. Add tomatoes; reduce heat to low and simmer for 15 to 20 minutes or until thickened and fragrant.
Coconut Basmati Rice: In a saucepan set over medium heat, combine the rice, coconut milk, water, and salt. Bring to a boil. Reduce the heat, cover and simmer for 12 to 15 minutes or until tender. Remove it from the heat.
Cover and let it stand for 5 minutes. Fluff with a fork.
Serve Chicken Vindaloo over Coconut Basmati Rice. Sprinkle with cilantro.
Steak Stuffed Peppers
Steak Shawarma Nachos
Prep Time: 20 min.
Cook Time: 15 min.
Serves 6-8
Ingredients
6 oz Steak-EZE® Marinated Fast BreakAway® Sirloin Beef Slices
1/4 tsp. Each: Salt, Pepper
4 Pocket-style Pitas, split in half and cut into 24 wedges
3 Tbsp. Olive Oil
1/2 tsp. Cumin
2 Cups Shredded Mozzarella Cheese
2 Cups Lettuce, sliced
1 Tomato, diced
1/2 Cup Red Onion, chopped
1/3 Cup Sweetened Condensed Milk
2 Tbsp. Water
2 Tbsp. White Vinegar
1/2 tsp. Each: Onion Powder, Garlic Powder, Dried Oregano, Salt
Prep
Baked pita bread is topped with sliced steak, shredded mozzarella cheese, shredded lettuce, chopped tomatoes, thinly sliced red onion and a drizzle of classic, sweet and savory shawarma sauce.
Preheat a flat top grill to 350°F.
Place Sirloin Beef Steak on the flat top grill.
After the steak has cooked through about half its thickness, flip the portion once.
As the meat slices begin to cook, separate them with a spatula and season with salt and pepper. The beef should have an even brown appearance when completely cooked. Remove beef from the grill and set aside. Let it cool.
Toss the pita wedges with olive oil. Lay flat on a two-rimmed baking sheet and sprinkle with cumin, salt and pepper.
Bake in a 375°F oven for 20 to 25 minutes or until lightly browned. Let stand for 10 minutes or until crisp.
Increase the oven temperature to 400°F
Spicy Steak Lettuce Cups
Prep Time: 10 min.
Cook Time: 15 min.
Serves 4 (2 lettuce cups per)
Ingredients
4 oz Steak-EZE® BreakAway® Beef Slices
¼ tsp. each: Salt and Pepper
¼ Cup Hoisin Sauce
2 Tbsp. Rice Wine Vinegar
1 Tbsp. Sriracha Hot Sauce
2 tsp. Brown Sugar
1 Onion, diced
1 Tbsp. Fresh Ginger, minced
8 leaves Boston Bibb Lettuce
3 Cups Rice, cooked
½ Cup Julienne Carrots
½ Cup Julienne Mango
¼ Cup Fresh Cilantro Leaves
¼ Cup Cashews, chopped
Prep
Sliced steak, rice, carrots, mango, cilantro and sautéed onion are served atop lettuce leaf cups and garnished with chopped cashews.
Preheat the flat top grill to 350°F.
Place Beef Steak on the flat top grill.
After the steak has cooked through about half its thickness, flip the portion once.
As the meat slices begin to cook, separate them with a spatula and season with salt and pepper.
Mix hoisin sauce, rice vinegar, hot sauce and brown sugar together. Add this mixture to the beef.
On the grill, sauté. the onion and ginger until softened and then combine with the beef.
Place ¼-cup of rice into each lettuce leaf cup. Top each lettuce leaf cup with the sautéed beef mixture.
Garnish the lettuce leaf cups with carrots, mango, cilantro leaves and chopped cashews
Serves 1
Ingredients
Prep
Heat the flat grill to 350°F.
Cook hamburger to preferred liking (typically 160 degrees).
Place frozen portion of steak on grill. After the portion has cooked through about half its thickness, flip the portion once.
As the meat slices begin to cook, separate them with a spatula and season to taste. Steak should have an evenly brown appearance when completely cooked.
Remove steak from the grill.
Melt butter and sauté onions and peppers until tender.
Place burger on open bun. Top with steak, onions, and peppers, then place cheese and bun on top and serve.