I must say I only salt the meat and grill it beautifully; their taste doesn’t need anything else; however I have created some recipes that can go well with them. Enjoy!

Here I have a few suggestions for alternative preparations that can be used with these lovely cuts of beef

GRILLED GRASS-FED RIBEYE STEAKS WITH CHARRED TOMATOES AND BLUE CHEESE

Ingredients for 4 people

4 Large beefsteak tomatoes

Olive Oil

Rosemary sprigs

1 medium Red Onion

8 oz of crumbled Blue Cheese

Cut the tomatoes and in half horizontally, place in a sheet pan score them on the open flesh side, cut the red onion on wedges and drizzle both of  them with olive oil, sea salt and pepper. Sprinkle with rosemary leaves and let sit for one hour. Light the grill with real charcoal  and place the tomatoes flesh side down first on a medium to high heat grill. Sear them for about eight minutes. Place the onions and cook until tender on both sides. Turn the tomatoes and cook an additional ten minutes or until they are very tender and watery. Place the onions, tomatoes in a bowl and toss, adding a drizzle of extra virgin olive oil and adjusting seasoning. Serve next to the grilled ribyes and sprinkle with Blue cheese.

PAIR WITH: Brunello di Montalcino, California Cab or a slightly chilled Oregon Pinot Noir

KOREAN STYLE BARBECUE SHORT RIBS

1 6-8lbs piece of Grass-Fed  Short Rib

1  1/3 cups of Sweet Soy Sauce Base (recipe follows)

1 grated apple (with skin)

2 T garlic minced

1 cup minced scallions

4 T dark sesame oil

Pinch ground Black pepper

Sweet Soy Sauce Base

1/2 cup water

4 garlic cloves minced

6 thin slices of fresh ginger

1 T ground black pepper

1 cup soy sauce

1/2 cup light brown sugar

1/4 cup red wine

Divide the meat in the desired size  portions and place the ribs in a ziplock bag. Combine all ingredients for the marinade in a bowl and pour inside the ziplock bag. Close the bag releasing all air from the bag. Refrigerate for 5 hours or evernight. Turn on charcoal grill and remove the meat at least 20 minutes prior to grilling.

Place the marinade in a sauce pan, bring to a boil, reduce the heat and let simmer for 10 minutes. Place the ribs on the grill and with a brush baste the meat with the marinade. Cook to your liking basting the ribs with the reduced marinade on both sides.

PAIR WITH: A california Zinfandel or maybe an Austrian Zweigelt?

PICO DE GALLO

This is a classic mexican salsa, a  relish that works well with grilled entraña or skirt steak.

* 6 medium Tomatoes diced

* 1 medium Onion diced

* 1/4 cup fresh Cilantro chopped.

* 2 to 4 Fresh serrano or jalapeño seeded and minced

* 2 garlic cloves minced * Salt to taste

Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. You will find a lot of recipes in this site, where we can use the pico de gallo for cooking and a garnish.

PAIR WITH: Cerveza mejicana!! Dos Equis, Negra Modelo, Corona!!

Eventually we narrowed down to the 24 comissioned titles and we proceeded to test them about three to four times each until we wrote all the procedures and accurate list of ingredients. I was impressed with some of the products especially with the Corn Tortillas “de Cal” These are basically a real corn tortilla without preservatives. In Mexico, the Nixtamalization or process of treating the corn with cal (lyme) prevents, between other things spoilage, also resulting in a corn tortilla that when heated brings out this unmistakable aroma of fresh corn. These tortillas are really very good and if you happen to go to specialty stores try to get them: Tortillas de Cal La Banderita.

Another product that I liked was the raw tortilla, “Tortilla Cruda” basically an uncooked tortilla that is packaged so when you purchase them you cook them in your comal or cast iron pan resulting in a very fresh tortilla almost homemade.

I love doing these kind of projects and I am looking forward to my next recipe challenge.

Cheers!