Surety Recipes

SURETY BEEF STEAK ACCOMPANIMENTS & RECIPES

BLUE CHEESE BUTTER INGREDIENTS 1 cup Unsalted Butter, Softened 1 Cup Blue Cheese Crumbles 3 TBL Chopped Parsley 3 TBL Chopped Fresh Basil 3 TBL Fresh Garlic, Minced

DIRECTIONS 1.

Mix all ingredients together in mixing bowl.

2.

Top steak after plating or serve on side.

DIJON BUTTER INGREDIENTS 2 Cups Unsalted Butter, Softened 1/4 Cup Dijon Mustard 2 TBL Fresh Minced Garlic 2 TBL Prepared Horseradish 2 TBL Fresh Chopped Thyme 2 TBL Finely Cut Fresh Chives 2 tsp Cayenne Pepper 2 tsp Cracked Black Pepper 2 tsp Kosher Salt

DIRECTIONS 1.

Mix all ingredients together in mixing bowl.

2.

Top steak after plating or serve on side.

CHIMICHURRI

DIRECTIONS 1.

Mix all ingredients together In mixing bowl.

2.

Place in refrigerator for minimum of two hours before service.

3.

Baste beef while grilling, and/or top steak after plating.

INGREDIENTS 2 Cups Fresh Chopped Parsley 3/4 Cup EVO 1/4 Cup Red Wine Vinger 1/2 Cup Fresh Chopped Garlic 3 TBL Calabrian Chili Pepper Brunoise (optional) 1 TBL Dried Oregano 1 TBL Cracked Black Pepper 1 TBL Kosher Salt

Spiced NY Strip with Sour Cream Grits, Pimiento Chimichurri Prep Time 90 Minutes Cook Time 30 Minutes

Ingredients ●

Four 12 oz Surety Strip Steaks

●

Cholula Carne Asada Seasoning

●

½ Cup Stone Ground Grits

●

1 Cup Heavy Cream

●

1 Cup Chicken Stock

●

½ Cup Sour Cream

For the Crispy Leeks ●

Two leeks, green parts removed. Cut into 3” x ¼” pieces.

●

1 Cup Buttermilk.

●

1 T Hot Pepper Sauce

●

1 T Worcestershire Sauce

●

1 Cup Flour 1. Grits - Combine Heavy Cream, Chicken Stock, Sour Cream, and Grits. Cook until tender over medium-low heat, season with salt and pepper.

2. Chimichurri - Combine all ingredients in blender. Pulse until desired consistency is achieved. Refrigerate.

3. Crispy Leeks - Discard green, cut leeks into strips/rings. Combine Buttermilk, pepper sauce, and Worcestershire. Add leeks and let marinate for one hour.

For the Chimichurri ●

½ T Black Pepper

●

1 T Salt

●

1 t Red Pepper Flakes

●

1 ½ T Smoked Paprika

●

1 T Dried Oregano

●

2 T Fresh Lemon Juice

●

½ Bunch Cilantro

●

1 Bunch Parsley

●

1 Red Bell Pepper - Seeds Removed

●

2 Green Onion

●

6 Cloves Garlic

●

⅓ Cup Red Wine Vinegar

●

One 28 oz can Diced Pimento

4. Strain Leeks well. Toss with flour, shake to remove excess. Fry at 350 degrees until golden and crispy. Season with Salt and Pepper.

5. Season steak with Carne Asada rub, grill to desired temperature is reached. Allow steaks to rest for 10 minutes.

6. Slice steaks and serve with grits and chimichurri. Top with crispy leeks.

SEARED 12OUNCE SURETY NEW YORK STRIP STEAK WITH WHITE MUSHROOM GARLIC SAUCE

Ingredients For the Strip Steak: - 15-pound 0x1 strip loin - Salt and freshly ground black pepper, to taste - Olive oil for grilling

For the Mushroom Sauce: - 2 tablespoons unsalted butter - 1 tablespoon olive oil - 8 ounces white mushrooms, cleaned and sliced - 3 cloves garlic, minced - 1 cup heavy cream - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped (for garnish)

Preparation Steps 1. Preparing the 0x1 Strip Loin: - Begin by removing the 15-pound strip loin from the refrigerator and letting it sit at room temperature for about 30-60 minutes before cutting.

- Place the strip loin on a clean cutting board. Using a sharp knife, trim any excess fat (around the edges) and silver skin from the meat. You want to leave about 1/4-inch fat cap for flavor; just ensure it’s not excessive.

- After trimming, you should have a nice, clean piece of strip loin ready for cutting.

Preparation Steps Continued 2. Cutting the 12-Ounce Steak: - Measure out a 12-ounce section of the strip loin using a kitchen scale. This typically translates to a steak that is approximately 1.5 to 2 inches thick.

- Cut the steak perpendicular to the grain of the meat to ensure tenderness. Use a sharp knife for clean cuts and create a uniform steak.

3. Seasoning: - Generously season both sides of the steak with salt and freshly ground black pepper.

4. Preparing for Grilling: - Preheat your grill to high heat (around 450°F-500°F).

- Lightly brush the grill grates with oil to prevent sticking.

5. Searing the Steak: - Place the seasoned steak on the preheated grill. Sear for about 4-5 minutes on one side without moving it to develop a nice crust.

- Flip the steak and sear for an additional 3-4 minutes for medium-rare, or adjust the timing based on your desired doneness. Use a meat thermometer to check the temperature; medium-rare is about 130°F (54°C).

6. Resting the Steak: - Once cooked to your liking, remove the steak from the grill and let it rest for at least 5-10 minutes on a cutting board. This allows the juices to redistribute.

7. Making the Simple White Mushroom Garlic Sauce: - In a skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.

- Add the sliced white mushrooms and sauté until they are browned and tender, about 5-7 minutes.

- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.

- Pour in the heavy cream and stir well, allowing the mixture to simmer for about 3-5 minutes until thickened. Season with salt and pepper to taste.

8. Serving: - Slice the rested strip steak against the grain into thick slices (if desired) or serve it whole.

- Spoon the white mushroom garlic sauce generously over the steak.

- Garnish with freshly chopped parsley for a pop of color.

NEW YORK STRIP STEAK WITH CARMALIZED ONIONS AND BLUE CHEESE

Ingredients For the Steaks: •2 @ 10 to 14 ounces SURETY NY Strip Steaks •1 ounce of Avocado Oil or Clarified Butter •4 ounces Caramelized Onions •2 ounces of Brie or Blue Cheese For the Carrots: •1 pound Carrots peeled •2 tablespoons Olive Oil •Salt and Pepper to taste For the Potatoes: •1 pound Nouvelle, waxy Potatoes cut into bite size •2 tablespoons Garlic or Extra Virgin Olive Oil •1 teaspoon Thyme freshly chopped •1 teaspoon Rosemary freshly chopped

•1 tablespoon Parsley freshly chopped •Salt and Pepper to taste For the Mushroom Sauce: •1- ounce Sweet Butter (plus 2 ounces to add off the heat at the end) •¼ cup Shallots minced •2 cups Mushrooms sliced •Salt and Pepper to taste •2 tablespoons Balsamic Vinegar (The Chef used an “18 years Balsamic Vinegar” old which is sweeter) •¼ cup Marsala Wine (The Chef used a “dry” Marsala since his vinegar is sweet) •¾ cup Beef Stock •2 ounces Brie or Blue Cheese (optional) •Cornstarch or Roux to lightly thicken (optional) •1 teaspoon Thyme freshly chopped •1 teaspoon Rosemary freshly chopped

Preparation Steps 1.Preheat Oven to 450°F / 232°C 2.Prepare the Steaks: Salt your steak on both sides and leave them in the refrigerator uncovered for at least 2 to 3 hours as much as 24 to 48 hours is even better.

Preparation Steps Continued In a frying pan, heat the oil, and when hot add the steak and sauté until you create a beautiful crust on one side (it could take 3 to 4 minutes). Flip the steak on the other side, top each steak with the caramelized onion and the cheese and bake for about 5 minutes depending on your preference.

3.Prepare the Mushroom Sauce: In a saucepan, heat the butter when hot, add shallots when light golden brown, add the mushrooms and add salt on top of the mushrooms. Sauté them until they have released all their water.

Add the vinegar, wine, stock, cheese, and fresh herbs, and adjust salt and pepper to taste.

To thicken the sauce, use a little cornstarch diluted in water or just enough COOKED roux to thicken it to the right consistency lightly.

4.Prepare the Carrots: Peel and poach each carrot and plunge them into ice water to stop the cooking process.

In a lasagna pan, pour some olive oil, chopped parsley and salt & pepper and bake them with the steak to reheat for 5 minutes.

Prepare the Potatoes: Poach in water until 95% cooked.

In a sauté pan, heat some olive oil and add garlic, thyme, and rosemary and add the potatoes to coat and sauté them until golden brown. Sprinkle parsley, adjust salt and pepper to taste and serve.