Recipes

 

Buffalo Beef Dip

Courtesy of: myrecipes.com

Ingredients

  • 2 tbsp olive oil
  • 1/2 large large onion
  • 1 cup buffalo wing sauce
  • 1 Dierks Farms Rump Roast Use 16 ox. Save The Rest For Leftovers
  • 1 8 oz. Cream Cheese
  • 2 cups Shredded Cheddar Cheese
  • Chopped Fresh Parsley For Garnish
  • Celery & Tortilla Chips For Dipping

Instructions

  • Step 1
    Preheat oven to 325°.
    Step 2
    Heat oil in a nonstick skillet over medium-high heat. Add onion to pan and cook 4-5 minutes or until onion is tender.
    Step 3
    In a large bowl, combine the onion, Buffalo wing sauce, shredded beef, cream cheese, and 1 cup cheddar cheese. Stir well until evenly combined.
    Step 4
    Place beef mixture to an 8x8-inch baking dish and bake at 325° for 15-18 minutes. Remove from oven and top evenly with remaining 1 cup cheddar cheese; turn broiler on high. Broil for 2 minutes or until cheese is melted. Top evenly with parsley and serve immediately with celery sticks and tortilla chips.

Notes

Order Your Dierks Farms Rump Roast Here

 

Steak & Mushroom Pizza

Courtesy of myrecipes.com

Ingredients

  • 8 oz Dierks Farms Sirloin Steak Cut very thinly
  • 3 tsp Kosher Sale Divided
  • 1 tbsp Butter
  • 1 Garlic Cloves Minced
  • 1 8 ox. Container Presliced Cremini Mushrooms
  • 4 oz Part Skim Mozzarella Cheese shredded and divided (about 1 cup)
  • 4 8 inch Whole Wheat Flour Tortillas
  • 1 cup Lower Sodium Marinara Sauce Warmed

Instructions

  • Step 1
    Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; sprinkle with 1/8 teaspoon salt. Cook 3 minutes or until browned, stirring occasionally. Place steak in a medium bowl.
    Step 2
    Add butter to pan; swirl until butter melts. Add remaining 1/4 teaspoon salt, garlic, and mushrooms; cook 6 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Add mushrooms to steak; toss to combine.
    Step 3
    Wipe pan clean with paper towels. Reduce heat to medium. Sprinkle about 2 tablespoons cheese evenly over half of each tortilla. Divide steak mixture evenly among tortillas; sprinkle with remaining 1/2 cup cheese. Fold tortillas in half over filling. Carefully coat both sides of quesadillas with cooking spray. Place 2 quesadillas in pan; cook 2 minutes on each side or until browned and cheese melts. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with marinara.

 

Sensational Sirloin Kabobs

Courtesy of Allrecipes.com

Ingredients

  • 1/4 cup Soy Sauce
  • 3 tbsp Light Brown Sugar
  • 3 tbsp White Distilled Vinegar
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Season Salt
  • 1/2 tsp Garlic Pepper Seasoning
  • 4 fl oz. lemon-lime flavored carbonated beverage
  • 2 lbs. Dierks Farms Sirloin Steak
  • 2 Green Peppers cut into 2 inch pieces
  • 1/2 lb. Fresh Mushrooms Stems Removed
  • Skewers
  • 1 pint cherry tomatoes
  • 1 fresh pineapple peeled, cored and cubed

Instructions

  • In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
    Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
    Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
    Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

 

ROAST BEEF AND CARAMELIZED ONION SLIDERS

Courtesy of Chowhound.com
Course: Appetizer
Cuisine: American

Instructions

  • Courtesy of Chowhound.com
    Ingredients
    1/3 cup Horseradish Mayonnaise
    8 (3-inch) slider buns, sliced in half horizontally and toasted
    Kosher salt
    Freshly ground black pepper
    8 ounces thinly sliced roast beef
    1 cup caramelized onions
    10 cornichons, thinly sliced lengthwise
    2 cups watercress (about 2 ounces), washed and dried
    Divide the horseradish mayonnaise among the tops and bottoms of the buns (about 2 teaspoons per bun). Season generously with salt and pepper. Divide the roast beef among the 8 bottom buns. Top each slider with caramelized onions, cornichons, and watercress and close with a top bun.