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      Recipes

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      Chili Butter Melt

      Chili Butter Melt

      Ingredients:

      • 2 Lbs London Broil Steak 

      For Marinade

      • 1 Small Onion, Finely Chopped
      • 2 Tablespoons Fresh Minced Garlic
      • 3 Tablespoons Chopped Minced Cilantro
      • 1/2 Cup Olive Oil 
      • 1/3 Cup Lime Juice
      • 3 Tablespoons Worcestershire Sauce
      • 1 Teaspoon Ground Cumin
      • 2 Teaspoons Hot Honey 
      • 1 Teaspoon Salt
      • 1  1/2 Teaspoon Black Pepper

      Chili Butter

      • 1 Cup Butter, Room Temperature
      • 1 Clove Minced Garlic
      • 2 Tablespoons Chili Powder
      • 1/2 Teaspoon Cumin 
      • 1 Teaspoon Hot Sauce

      Instructions:

      1. In a bowl, combine all ingredients for your Marinade.
      2. Take a Ziploc Bag and put your London Broil Steak inside with the Marinade. Allow to marinate overnight, turning occasionally. 
      3. Add all Butter Ingredients into a bowl. Cover and refrigerate for 8 Hours.
      4. Remove the Steak from Plastic Bag and discard the marinade. Do this a couple hours before Grilling. Allow to sit out so the juices can absorb into the Meat.
      5. Grill over Medium Heat, until its reached desired doneness. 
      6. Remove to cutting board. Allow to sit for 20 Minutes. Slice across the grain into thin Strips. 
      7. Serve over Chili Butter and Enjoy!

      Grilled Tuna with Corn Mango Salsa

      Grilled Tuna with Corn Mango Salsa

      Ingredients:

      • 12 oz Ahi Tuna Steaks
      • 2 Tablespoons Whole Coriander
      • 1 1/2 Tablespoons Whole Black Peppercorns
      • 1/4 Teaspoon Chili Powder
      • 3 Ears Corn, Husked
      • 3 Scallions
      • 1 Cup Mango, Diced
      • 1 Jalapeno Pepper, Minced
      • 2 tablespoons Cilantro, Chopped
      • 1 Lime, Juiced and Zested
      • Olive Oil
      • Salt and Pepper

      Instructions:

      1. Preheat your Grill on Medium High. Take Corn and brush with Olive Oil. Season with Salt and Pepper. Grill Corn until it begins to char, anywhere from 7 to 10 Minutes. Remove Corn from the Grill and allow to cool. Remove kernels from the Cobs and place in a bowl. 
      2. Take the Scallions and and lightly brush with Olive Oil. Grill for a few minutes per side. Remove from grill. Chop just the white ends. Add Scallions, Mango, Jalapeño Pepper, Cilantro, Lime Juice to the bowl with Corn. 
      3. Grind Whole Coriander and Peppercorn until coarse using a spice grinder.
      4. Rub Tuna Steaks with some Olive Oil and season with Coriander, Peppercorn, and Chili Powder.
      5. Grill Tuna over High Heat until its reached desired doneness. 
      6. Slice Tuna into Thick Slices. Spoon Salsa over the top. 
      7. Serve and Enjoy!

      Roasted Parm Brussels Sprouts

      Roasted Parm Brussels Sprouts

      This recipe will make you fall in love with Brussels Sprouts. Roasted to perfection and covered in Parmesan Cheese and seasoned just right. 

      Ingredients:

      • 1 Lb Brussels Sprouts
      • 4 Tablespoons Extra Virgin Olive Oil
      • Salt and Pepper, To Season
      • 1 Teaspoon Garlic Powder
      • 1 Teaspoon Minced Garlic
      • 1 Teaspoon Red Pepper Flakes
      • 1/4 Cup Panko Bread Crumbs
      • 1/3 Cup Grated Parmesan
      • Juice from 1 Lemon
      • Freshly Grated Parmesan, For Serving

      Instructions:

      1. Preheat your oven to 400ºF.
      2. Remove Stems from the Brussels sprouts and slice them all in half. Toss them in a large bowl.
      3. Add all remaining ingredients to the bowl. Toss well to evenly season the sprouts.
      4. Distribute the sprouts out on a baking sheet, spread them out.
      5. Pop I the oven for about 15 Minutes. Flip them over and cook for an additional 15 Minutes. Note: Check them to see if they need a bit more time. The sprouts should be fork tender and golden in color.
      6. Sprinkle a bit of Fresh Grated Parmesan before serving.
      7. Serve and Enjoy!