OUT WEST: Food & Lifestyle

Beef

Flanken-Cut Short Ribs

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Flanken-Cut Short Ribs marinated in a sweet and slightly smoky raspberry chipotle sauce then grilled and garnished with chopped onion tops.

Flanken-cut short ribs are thinly sliced across the rib bone, making them a quick cooking cut of beef. Unlike English short ribs, used in low and slow cooking, flanken-cut short ribs are made for grilling. Grilled meat really showcases the quality of the cut, make sure to shop locally and know where your food comes from. I find that quality, locally farmed meat satisfies your hunger and I really believe this is due to being fed the best quality feed and being free range.

Using locally sourced meat products is not only better for you, usually with no hormones and fed a non GMO feed, but it also helps support your local farmer. You can find a variety of meats at your local Farmer’s Market and a lot of farms these days have delivery. I picked up the flanken-cut short ribs used in this recipe from my local Farmer’s Market.

Farm Fresh Northwest is a local farmer based out of Stanwood, Washington. They sell their locally raised meats at Farmer’s Markets and online in Washington State where they offer small batch delivery. They even sell cheese, butter and other items, which makes buying from them even better!

Ingredients in Flanken-Cut Short Ribs

  • Flanken-Cut Beef Short Ribs – Thinly cut (1/4″ – 1/2″) across the bone, rather than between the bone, perfect for marinating and grilling.
  • Chipotle in Adobo – Jalapeno chilies that have been dried, smoked and canned in a spicy tomato sauce. Found in the Mexican aisle of your grocery store. A little goes a long way, freeze any remaining.
  • Raspberry Freezer Jam – I highly recommend buying a flat of raspberries in the Summer and making freezer jam that lasts throughout the year. It’s packed full of the freshest raspberries and can be used in many recipes. If you don’t have any, just use the best, freshest raspberry jam.
  • Minced Garlic – I keep a large Costco size jar of minced garlic in my fridge for recipes that need a sweeter, more muted garlic flavor.
  • Lemon Juice – The juice of one large lemon brightens all the flavors and helps to tenderize the meat.
  • Green Onion Tops – Mexican Spring Onions are larger in size and perfect to grill along side the short ribs. Chop some of the green tops to add to the marinade for a fresh herby flavor. If you can’t find these sweet, tender onions, use scallions / green onions.

Related Recipes:

Try these other beef recipes like Rib Steak with Garlic Chive Butter seared in a hot cast iron pan and topped with garlic chive compound butter or Grilled Short Rib Steak with Leek Scape Butter a boneless short rib topped with a Farmer’s Market favorite, leek scapes.

Cast iron seared Rib Steak with Chive Butter and sweet vine tomatoes
Rib Steak with Garlic Chive Butter
Tender short rib steak with balsamic glaze, quickly grilled and topped with leek scape butter
Grilled Short Rib Steak with Leek Scape Butter
Flanken-Cut Short Ribs marinated in a sweet and slightly smoky raspberry chipotle sauce then grilled and garnished with chopped onion tops.

Flanken-Cut Short Ribs

Flanken-Cut Short Ribs marinated in a sweet and slightly smoky raspberry chipotle sauce then grilled and garnished with chopped onion tops.
http://www.outwestlifestyle.com
Print Recipe Pin Recipe
Prep Time 4 hrs
Cook Time 8 mins
Course Dinner, Main Course
Cuisine American, Beef, Farmer’s Market
Servings 4

Ingredients
  

  • 3 pounds flanken-cut short ribs
  • 1/4 cup chipotle in adobo
  • 1 cup raspberry freezer jam or your favorite fresh raspberry jam
  • 1 tbsp. minced garlic
  • 2 tbsp. lemon juice
  • 1/4 cup green onion tops finely chopped
  • 1 tbsp. cooking oil

Instructions
 

  • Combine chipotle in adobo, raspberry jam, minced garlic and lemon juice in a small sauce pan. Cook over medium low heat for about 20 minutes. Add finely chopped green onion tops. Remove from heat to cool.
  • Place half the cooled sauce in a Ziplock bag with the flanken-cut short ribs and marinade at least a couple hours, preferably overnight. Save remaining sauce for basting when you are ready to grill.
  • When ready to grill, add one tbsp. cooking oil to the bag and shake to coat. Grill each side 3-4 minutes, depending on how thick your ribs are, basting with remaining sauce as you cook.
Keyword Beef Flanken Ribs, Easy Short Ribs, Father’s Day Grilling, Father’s Day Recipes, Grilled Short Ribs, Marinated Ribs, Quick Short Ribs, Summer grilling

Red Wine Braised Short Ribs

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Red Wine Braised Short Ribs are first seared then cooked low and slow until fork tender with tender mushrooms and herbs in a pool of polenta.

Red Wine Braised Short Ribs are first seared then cooked low and slow until fork tender with tender mushrooms and herbs in a pool of polenta.

One of the simplest restaurant quality recipes to make at home. This dish takes very little effort and produces a beautiful, comforting one pot meal. Meaty beef short ribs seared to seal in all the flavor and slow cooked in a blend of red wine, beef broth and herbs. The short ribs take center stage when served over a creamy pool of polenta.

Cook the polenta according to package directions. When thickened, add a tablespoon of butter and a splash of cream to take it to the next level of creaminess. I love how the polenta makes for a perfect place to let the red wine sauce pool and circle in the bowl. For this recipe, I used Bob’s Red Mill Polenta sold at most grocery stores.

Ingredients in Red Wine Braised Short Ribs

  • Beef Short Ribs – Individually cut beef short ribs, thick and meaty.
  • Cabernet Sauvignon – One full bottle of Cabernet Sauvignon.
  • Mushrooms – An 8 oz. package of whole white or cremini mushrooms.
  • Beef Broth – Better Than Bouillon made with a heavy hand, add a little more to your water mixture.
  • Shallot – A large shallot adds a subtle onion garlic taste.
  • Garlic – I use pre-minced garlic that I keep in my refrigerator.
  • Carrot & Celery– Add carrot and celery for a deep, rich flavor when cooking low and slow.
  • Herbs – Bay leaves, rosemary and thyme, all fresh if possible.
  • Pantry Items – Salt and pepper.
Red Wine Braised Short Ribs are first seared then cooked low and slow until fork tender with tender mushrooms and herbs in a pool of polenta.

Enjoy more comfort food recipes like this. From Classic Cottage Pie with spiced ground beef, tender carrots and peas topped with creamy potato cheese mixture to Out West Cowboy Steak Chili with Fritos and cotija. And that perfectly browned side dish Serrano & Potato Gratin made with creamy red potatoes.

Related Recipes

  • Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.
  • Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.
  • Golden browned red potato gratin with warm and spicy Serrano peppers
Red Wine Braised Short Ribs are first seared then cooked low and slow until fork tender with tender mushrooms and herbs in a pool of polenta.

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs are first seared then cooked low and slow until fork tender with tender mushrooms and herbs in a pool of polenta.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs
Course Dinner, Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 lbs. beef short ribs
  • salt and pepper
  • 1 tbsp. olive oil
  • 1 carrot halved
  • 1 stalk celery halved
  • 1 shallot sliced
  • 1 8 oz. pack white mushrooms whole
  • 1/4 cup minced garlic
  • 1 bottle Cabernet Sauvignon
  • 3 cups strong beef stock
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1 pinch dried thyme

Instructions
 

  • Heat a large heavy bottomed pan over medium high heat.
  • Season all sides of beef short ribs generously with salt and pepper.
  • Add olive oil to hot pan and start searing seasoned beef short ribs on each side until browned. Drop in carrot, celery, shallot, mushrooms and garlic. Pour in full bottle of Cabernet Sauvignon and the beef stock. Drop in the rosemary, bay leaves and thyme.
  • After the liquid has come to a high simmer, reduce heat to low and cook for about 3 hours, uncovered. Leaving the pan uncovered will result in a reduced red wine sauce, which is what we are looking for.
  • When fork tender, remove and serve over polenta, mashed potatoes or pasta.
Keyword One Pot Meal, short ribs

Out West Cowboy Steak Chili

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Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.

Big flavor on a budget. Turn that chuck roast, a can of pinto beans and a few produce items into a ‘sink your teeth’ into bowl of delicious chili. And…if you have any – HOLD the TOMATOES- guests, this recipe is for you! There are absolutely no tomatoes in this recipe. Yep, it gets all it’s flavor from chilies, spices and my favorite salsa verde. You can buy the can from the store or make my favorite.

Make it Your Own

  • Top with Lime Zested Sour Cream – Just add a squeeze of lime and a pinch of zest to sour cream.
  • Use Mexican Cotija cheese for a rustic, authentic flavor.
  • Melt Monterrey Jack cheese over the top – Pop it in the microwave for a few seconds for over the top cheesiness.
  • Add chopped cilantro – For color and freshness.
  • Grab the Fritos chips – Pile high on top or use as a scoop.
Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.

Ingredients in Out West Cowboy Steak Chili

  • Chuck Roast – Chuck roast cut in cubes, pre-cut stew meat or steak works great in this chili.
  • Poblano Peppers – Poblano peppers may be called Pasilla peppers.
  • Serrano Pepper – Serrano peppers have a deeper depth of flavor than Jalapeno.
  • Onion – Sweet yellow onion.
  • Garlic – Minced garlic. I keep a jar in my refrigerator to save on time.
  • Lard – Lard or leftover bacon grease.
  • Pinto Beans – One can of pinto beans or about 1 1/2 cups pre-soaked dried pinto beans.
  • Beer – Modelo is perfect or any mild beer.
  • Liquid Smoke – Adds that campfire smokiness to this chili, making it cowboy chili.
  • Spices – Tajin Mexican seasoning, smoked paprika, chili powder, cumin, salt and sugar.
  • Salsa Verde – Use my recipe or can sub green enchilada sauce.
  • Corn Tortilla – Small corn tortilla, torn in very small pieces, adds texture and thickness.
Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.
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Out West Cowboy Steak Chili

Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste.
Course Main Course, Soup
Cuisine Beef, Soups, Stews, Chowders
Keyword Football Food, One Pot Meal, Steak Chili
Prep Time 20 minutes
Cook Time 2 hours
Servings 6

Ingredients

  • 3 tbsp lard or bacon grease (divided) can use vegetable oil
  • 1 yellow onion cut in half then thin sliced
  • 2 poblano peppers cut in half then thin sliced
  • 1 serrano pepper diced
  • 1 tbsp garlic minced
  • 1 tbsp Tajin Mexican Seasoning
  • 2 lb chuck roast cut in cubes
  • 1 can pinto beans or your favorite beans
  • 2 tsp liquid smoke
  • 1 can beer I used Modelo
  • 1 cup salsa verde aka green enchilada sauce
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/4 tsp cumin
  • 1 small corn tortilla torn in very small pieces

Instructions

  • In a large soup pot, saute onion, poblano pepper, serrano pepper and garlic in 1 tbsp lard over medium high heat.
  • Remove vegetables to a small bowl and set aside.
  • Season chuck roast cubes with Tajin and sear in pot, working in batches. Making sure to brown all sides.
  • Add vegetables back to pot, along with remaining ingredients, including torn corn tortillas.
  • Simmer for about 2 hours or until beef is tender.

Related Recipes

Flavorful broth based Poblano Corn Tortilla Soup with cilantro, lime and Queso Oaxaca
Poblano Corn Tortilla Soup
tender, slow cooked beef in Guajillo sauce
Mexican Guajillo Beef Bowls
Frijoles Charros are creamy pinto beans are cooked with bacon and chorizo to get that smokey, spicy flavor and a mirapoix of celery, carrot and onion add a richness. Topped with crumbed cotija and crispy fried tortilla strips, you've got a family friendly meal in a bowl.
Frijoles Charros

Grilled Bavette Steak with Smoked Paprika Sauce

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Grilled Bavette Steak with Smoked Paprika Sauce has a spicy seasoned crust and a juicy tender inside with fresh tomato radish salad.

The smoked paprika sauce is very simple to make and can be finished in just a few minutes.  Making this an easy weeknight meal that doesn’t require much effort. It’s smooth, earthy spice pairs well with the grilled bavette steak and bright, fresh tomato radish salad. It’s a beautiful dish to serve on a platter, with the meat cut diagonal across the grain and the radish tomato salad cascading over the top.

If the term bavette steak doesn’t sound familiar, you may recognize it as a flap steak.  It’s similar to flank steak, but meatier in texture. It seems to have slightly more fat than flank steak.

For more information about where this cut comes from visit Beef It’s What’s For Dinner

Farm Raised Beef

Mama’s Garden in Deming, Washington supplied the bavette steak for this Grilled Bavette Steak with Smoked Paprika Sauce. A family owned farm supplying locals with USDA grass fed angus beef as well as seasonal vegetables, blueberries and plants.

Family owned means you know where your food comes from. Generations of hard working farmers bringing the same quality year after year. You can taste the quality in every bite. Once you try farm raised beef, fresh eggs and vegetables, you will be hooked for life. The taste, the texture, even the color is noticeably different than grocery store meat…and if you’re looking for the added benefits, be sure to check out the list by clicking this link to Mama’s Garden where she explains many reasons why farm raised beef is the best.

Grilled Bavette Steak with Smoked Paprika Sauce has a spicy seasoned crust and a juicy tender inside with fresh tomato radish salad.

Ingredients for Grilled Bavette Steak with Smoked Paprika Sauce

  • Bavette Steak – Similar to flank steak, but meatier. Also called flap steak.
  • Smoked Paprika – Splurge for the smoked paprika, it has the best flavor.
  • Tajin Mexican Seasoning – A chili lime seasoning found in the Mexican aisle of grocery.
  • Onion Powder – Adds a savory flavor.
  • Worcestershire Sauce – A must have pantry item to add depth of flavor to meats.
  • Radish – Red radish, rainbow radish, any will do.
  • Cherry Tomato – Cherry or grape tomatoes work best for their sweetness.
  • Cilantro – If you don’t care for cilantro, just add chives instead.
  • Olive Oil – Smoked olive oil for the radish salad, if possible, or regular is fine.
  • Pantry Items – Flour, salt, butter.

Related Recipes

Grilled Bavette Steak with Smoked Paprika Sauce

Print Recipe
Prep Time 5 mins
Cook Time 15 mins
Course Dinner, Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1.5 lbs. Bavette Steak / Flap Steak
  • 2 tbsp. Tajin Mexican seasoning
  • 1 tbsp. olive oil

Tomato Radish Salad

  • 1 bunch radish sliced
  • 5-7 grape / cherry tomatoes halved
  • 1 tbsp. cilantro fresh, rough chopped
  • 1 tbsp. smoked olive oil
  • salt and pepper

Smoked Paprika Sauce

  • 4 tbsp. butter
  • 2 tbsp. smoked paprika
  • 1/4 tsp. onion powder
  • 1 tbsp. flour
  • 1/4 tsp. salt
  • 1 splash Worcestershire sauce
  • 1 cup heavy cream

Instructions
 

  • Fire up the grill. Season bavette steak with Tajin Mexican seasoning and oil. Let sit while you make the tomato radish salad and smoked paprika sauce.
  • Place the bavette steak over high heat and grill for about 7 minutes on each side, depending on the thickness of the bavette steak. Remove from grill and let rest for about 5-10 minutes.
  • Serve bavette steak over smoked paprika sauce ad top with tomato radish salad.

Tomato Radish Salad

  • Combine sliced radish and grape tomatoes with cilantro, smoked oil oil and salt and pepper to taste. Set aside until ready to serve.

Smoked Paprika Sauce

  • Heat butter in a small sauce pan over medium heat. Add smoked paprika and onion powder, stirring to combine. Add flour and continue to stir as it thickens for about a minute. Add remaining ingredients and stir until it reaches a smooth consistency, then reduce heat to warm or the lowest temperature while you cook the bavette steak.
Keyword 30 Minute Dinner, Flank Steak

Greek Inspired Steak Kabobs with Tzatziki

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Tender, marinated Greek Inspired Steak Kabobs with Tzatziki, zucchini, mushroom, chili peppers and cucumber dill relish top pita bread.

This is a very fun, almost sexy dinner to eat. It’s perfect for date night or a small dinner party. It’s steak house meets Greek taverna, all in about 30 minutes. A perfect make ahead dinner that can be grilled just as your guests arrive.

Greek Beef Kabobs with Tzatziki

Ingredients in Greek Inspired Steak Kabobs with Tzatziki

  • Rib Steak – One inch thick rib steak cut into equal sized cubes to ensure even cooking time.
  • Mushrooms – I like using cremini mushrooms as they hold up better on a kabob skewer.
  • Zucchini – Choose a smaller zucchini so you end up with less middle seeded portion.
  • Fresno Chilies – Red, moderately hot, thinner skinned pepper with really nice flavor.
  • Grape Tomatoes – Either grape or cherry tomatoes will work on the kabob skewer.
  • Naan Flatbread – Regular or garlic flavored is really nice.
  • Worcestershire Sauce – Used in the basting sauce to bring out the flavor in the steak.
  • Cucumber – English cucumber works the best because it has less seeds and thinner skin.
  • Dill – Fresh dill in the tzatziki and for garnish.
  • Greek Yogurt – Just plain old Greek yogurt.
  • Sour Cream – I use our local Tillamook sour cream, it’s thick and creamy.
  • Lemon – Nice, squeezable lemon for juice and zest. Roll on counter to produce a juicier lemon.
  • Pantry Items – olive oil (extra virgin), garlic, salt.

Tips & Tricks to the Perfect Kabob

The key to making the best kabob skewers relies on evenly cut meats and vegetables. It’s important to cut your meat pieces into even cubed portions to ensure even cooking. If one portion is thicker than another, it will take longer to cook, resulting in overcooked or undercooked meat.

The same theory applies to your vegetables, but because vegetables are different shapes, you want to focus on the thickness of the cut. For example, the zucchini in this recipe should be cut at 1/4 inch thick rounds. This gives enough thickness to hold up to the steak and mushrooms without drying out or shriveling up.

Another important tip….Baste those kabobs. You’ll find me standing next to my grill with a cup full of basting sauce (and a glass of wine). Dip, brush, turn, repeat. Every time you brush on the basting sauce you add another layer of flavor. You’ll want to use the entire bowl of basting sauce for the most delicious kabobs.

Tender, marinated Greek Inspired Steak Kabobs with Tzatziki, zucchini, mushroom, chili peppers and cucumber dill relish top pita bread.

Greek Inspired Steak Kabobs with Tzatziki

Tender, marinated Greek Inspired Steak Kabobs with Tzatziki, zucchini, mushroom, chili peppers and cucumber dill relish top pita bread.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Course Dinner, Main Course
Cuisine Beef, Fusion, Greek
Servings 4

Equipment

  • 4 long kabob skewers

Ingredients
  

  • 2 thick rib steaks, boneless cut in 1 inch cubes
  • 1 tbsp. Worcestershire sauce
  • 1 tsp. garlic minced
  • 8 mushrooms button or cremini
  • 2 small zucchini sliced 1/4 inch rounds
  • 4 small Fresno chilies
  • 12 cherry / grape tomatoes

Basting Sauce

  • 1/4 cup butter
  • 1/4 cup Worcestershire sauce
  • 1 tsp. garlic minced

Tzatziki

  • 1 cup sour cream
  • 1/2 cup plain Greek yogurt
  • 1 tsp. garlic
  • 1/2 English cucumber peeled, seeds removed
  • 1/2 lemon juiced, zested
  • 2-3 tbsp. fresh dill
  • 1/4 tsp. salt
  • 1 tbsp. olive oil

Other Ingredients

  • 4 Naan flat breads
  • 1 tbsp. olive oil
  • 1/2 English cucumber seeds removed, diced
  • 1 tbsp. fresh dill

Instructions
 

  • Fire up the grill. Coat the cubed steak pieces in 1 tbsp. Worcestershire and 1 tsp. garlic. Let sit while you make the basting sauce and tzatziki.
  • Thread the cubed steak pieces, mushrooms, zucchini, Fresno chilies and tomatoes on skewers., dividing equally among the 4 skewers.
  • Grill over direct heat, turning frequently for about 3-4 minutes to get a nice light char, then move to indirect heat and start basting with the basting sauce.
  • Continue grilling, rotating and basting until cooked through about 8-10 minutes. Remove from grill and let rest while you prepare Naan flat bread.
  • Brush each Naan flat bread with olive oil and quickly grill to warm. Serve steak kabobs over Naan flat bread with Tzatziki dolloped on top. Garnish with diced cucumber and fresh dill.

Basting Sauce

  • Melt butter, Worcestershire and garlic together.

Tzatziki

  • Combine sour cream, Greek yogurt, garlic, cucumber, lemon, dill and salt in a food processer or blender and pulse to combine. Drizzle in olive oil while pulsing.
Keyword 30 Minute Dinner, Grilled Kabobs

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