Summit Steak Sausage & Potatoes

Summit Steak Sausage & Potatoes

Print

Summit Steak Sausage and Potatoes


  • Author: Zach Johnston
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes

Description

Warm potatoes, hot sausages, and bell peppers! This dish is great for all seasons and is a pretty easy dish to prepare for any skill level.


Scale

Ingredients

  • 2 pounds medium red potatoes, pierced with a fork
  • 1 large red bell pepper, quartered
  • 1/2 cup plus 1 tablespoon olive oil
  • 1 package of Sausages (we like River Bear American Meats)
  • 1/4 cup white wine vinegar
  • 2 tablespoons mustard
  • 2 teaspoons SUMMIT STEAK AND VEG
  • 1/2 teaspoon sugar
  • 1/2 English cucumber, cut into bite-size chunks
  • 1/4 cup thinly sliced red onion

Instructions

  • Microwave potatoes (or boil those babies if you’ve got some time) on HIGH 7 minutes or until almost tender, turning potatoes over halfway through cooking. Drizzle potatoes and bell pepper with 1 tablespoon of the oil.

  • Grill potatoes and bell pepper over medium heat 10 to 15 minutes or until tender and lightly charred, turning occasionally. Grill sausage as directed on package. Cool potatoes, bell pepper and sausage slightly. Coarsely chop potatoes and bell pepper. Cut sausage into slices.

  • Mix remaining 1/2 cup oil, vinegar, mustard, SUMMIT COUNTY STEAK AND VEG and sugar in large bowl until well blended. Add potatoes, bell pepper and sausage; toss to coat well

Medium Rare Steak

Medium Rare Steak

Print

Medium Rare Steak


  • Author: Zach Johnston
  • Total Time: 1 HOUR

Description

Juicy, warm, tender, and seasoned perfectly. Get the cast-iron out and cook your steak like a pro today.


Ingredients

2 Strip Steaks- ~12 oz. is a nice size

2 TBSP SUMMIT STEAK & VEG

2 TBSP BUTTER

1 TBSP OLIVE OIL

2 THYME SPRIGS

2 GARLIC CLOVES


Instructions

Let steaks stand 30 minutes at room temperature

Sprinkle SUMMIT STEAK & VEG evenly over steaks.

Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat.

Add steaks to pan; cook 3 minutes on each side or until browned.

Reduce heat to medium-low; add butter, thyme, and garlic to pan.

Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly.

Remove steaks from pan; cover loosely with foil. Let stand 10 minutes.

Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

Bloody Maria. Save your Sunday.

Bloody Maria. Save your Sunday.

Print

Bloody Mary


  • Author: Zach Johnston
  • Prep Time: 5 mins
  • Cook Time: 1 min
  • Total Time: 6 minutes

Description

The only true cure to a night of drinking; The hair of the dog. Get your big boy/girl pants on and let’s start feeling better.


Ingredients

10 oz. Tomato Juice

2 oz. Vodka (we like Breckendrige Vodka)

2 TBSP. BLOODY MARY blend

1 Lime

1 Serrano pepper

Any garnishes your heart desires. We like Chicken sandwiches.


Instructions

Pour tomato juice (10 oz) into a shaker cup. Add spices, vodka, squeeze of lime and serrano and ice. SHAKE BABY SHAKE. Pour it into a cup (you should rim it with Summit County Steak and Veg) and drink like 5 or 10 of them. Sunday saved!

Instant Pot Chili Con Carne

Instant Pot Chili Con Carne

Print

InstantPot Chili Con Carne


  • Author: Zach Johnston

Description

Few things can warm up the soul like a big bowl of chili. Come on this journey with us as we get the world’s best chili ready for your kitchen.


Ingredients

  • 4 ounces bacon, cut into 1/4-inch dice
  • 1 teaspoon canola oil
  • 3 pounds beef chuck, cut into 1-1/2 inch pieces
  • 1 large onion, diced (about 1-1/2 cups)
  • 1/2 cup beer (lager-style, nothing too bitter)
  • 3/4 cup chili paste
  • 1-1/2 cups beef broth
  • 2-3 tablespoons masa harina (depending on how thick you like your chili)
  • kosher salt and freshly cracked black pepper. 

Instructions

  1. Set “Sauté” function to high. Cook bacon until the fat is rendered and the bacon is just beginning to crisp. Remove bacon with a slotted spoon, leaving drippings in the insert. (You should have about 2 tablespoons of bacon fat in the pan.)

  2. Season beef cubes all over with FAJITA SEASONING. Add to the multi-cooker insert in small batches and brown on all sides. Remove browned beef cubes to a plate to hold while searing each batch of meat.

  3. Add onions to the insert with 1 teaspoon FAJITA SEASONING and sauté until onions begin to soften for about 5 minutes.

  4. Deglaze the insert with beer, and simmer until reduced, about 3 minutes. Stir in chili paste and beef broth until combined.

  5. Add beef cubes and reserved cooked bacon back into the pot. Stir to coat with the sauce. Place the lid onto the multi-cooker and lock into place with the vent in “sealing” position.

  6. Switch to the pressure cooker function and set it to HIGH pressure for 30 minutes. When finished cooking, let the steam naturally release for 10 minutes, and then quick release the remaining pressure.

  7. Switch the multi-cooker back to the Sauté function. Stir masa harina into the chili until smooth and simmer until thickened. Season to taste with salt.

  8. Serve hot with toppings such as lime wedges, sour cream, shredded cheddar, chopped cilantro, sliced jalapeño, and diced onion.

Notcho Average Nachos

Notcho Average Nachos

Print

NotCho Average Nachos


  • Author: Zach Johnston
  • Prep Time: 5 mins
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: Shareable

Description

Nachos were born in the city of Piedras Negras, Coahuila, Mexico. A few wives of US soldiers stationed in a nearby town were shopping in the city and arrived at a restaurant after it had closed. The restaurant’s maître d, Ignacio Anaya tossed together what she had in the kitchen for the hungry mall-go-ers; tortillas, cheddar cheese, and jalapenos. Ignacio cut the tortillas into triangles, shredded the cheddar cheese, heated them both up and added the jalapeños. He named the dish nachos since “Nacho” is often a nickname for Ignacio in Mexican culture.


Scale

Ingredients

  • One Pound Lean Ground Beef
  • One Chopped Medium Onion
  • One finely chopped and seeded jalapeño pepper
  • One chopped and seeded small green bell pepper
  • Two to three TBSP of FAJITA SEASONING
  • One and a half cups of black beans
  • 16 ounces of salsa
  • One and a half cups of grated cheddar cheese
  • Tortilla chips (however many you want)

Instructions

  • Cook the ground beef with onions, garlic, jalapeno peppers, green bell pepper and FAJITA SEASONING in a large skillet.
  • Cook and stir until meat is no longer pink, drain all the fat off, and continue to cook until the meat is well browned.
  •  Add in black beans and salsa, cook and stir until heated through.
  • Add in ¾ cup of grated cheddar cheese, stir until it melts.
  • Place the tortilla chips on an oven-safe tray.
  • Top chips with beef, veggie, cheese mixture. Cover with more cheese.
  • Bake for 10 minutes at 350.
  • Pull out of the oven and add toppings.
Cast Iron Steak Fajitas

Cast Iron Steak Fajitas

Print
Fajita

Steak Fajitas


  • Author: Zach Johnston
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 People

Description

Marinating your steak fajitas before you cook them is the make or break deal when trying to pack these pups full of flavor. Our Fajita Spice makes this process super easy, simply add oil and spices to a flank steak, leave it sit and you are good to go!


Ingredients

  • 2 pounds skirt, flank, sirloin, or hanger steak sliced into 1/2 inch strips
  • 1 red pepper deseeded and sliced into thin strips
  • 1 green or yellow pepper deseeded and sliced into thin strips
  • 1 medium onion peeled and sliced into thin strips
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 6-8 tortillas warmed

Optional Extras

  • Guac
  • Sour Cream
  • Salsa

Instructions

  • Place the steak into a sealable bag. Add the 2 TBSP olive oil, 1/2 TBSP of lime juice, and 3 TBSP of FAJITA SEASONING to the steak bag. Shake, Baby, Shake.
  • Place peppers and onions into a separate sealable bag. Add 1 TBSP of Olive oil, 1/2 TBSP of lime juice and 1 TBSP of FAJITA SEASONING to the bag. Shake it. Shake it real good.
  • Seal the bags tightly and refrigerate for one hour to overnight.

COOKING

  • heat a large skillet over medium-high heat.
  • Dump the vegetables into the skillet and cook until just tender-crisp (5 minutes).
  • Remove the vegetables from the skillet to a plate and add steak strips to the same skillet.
  • When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the leftover marinade from the bags.
  • Heat tortillas and serve with any extras you mustered up.