Recipes * TERES MAJOR WITH CILANTRO CASHEW PESTO 1 bunch fresh cilantro, stems and leaves 2 tablespoons olive oil 2 tablespoons water 1/4 cup toasted cashews (pieces are fine) 1/4 cup grated Parmesan cheese Salt and ground black pepper 2 pounds teres major steaks Vegetable or canola oil Heat a grill to high. In a blender, combine the cilantro, olive oil, water, cashews and Parmesan. Blend until smooth, or as smooth as you prefer. Season with salt and pepper, then blend again. Set aside. Season the steaks with salt and pepper. Soak a crumpled paper towel from a dispenser with oil. Clasping the paper towel with tongs, oil the grates of the grill. Add the steaks and cook over high heat for 5 to 8 minutes per side for medium-rare. Remove the steaks from the grill and allow to rest for 8 to 10 minutes. Thinly slice the steaks across the grain and top with the pesto. Start to finish: 45 minutes Servings: 4 Nutrition information per serving (values are rounded to the nearest whole number): 510 calories; 230 calories from fat (45 percent of total calories); 25 grams fat (7 grams saturated; no trans fats); 150 milligrams cholesterol; 3 grams carbohydrate; 63 grams protein; 1 gram fiber; 530 milligrams sodium. * FENNEL RUBBED DENVER STEAKS WITH GRILLED FENNEL AND BLUE CHEESE 1 teaspoon fennel seeds 4 Denver cut steaks, 3/4-inch thick (2 pounds total) Salt and ground black pepper 2 fennel bulbs, white parts only, cut into quarters Vegetable or canola oil Wedges of lemon 1/4 cup crumbled blue cheese Heat the grill to medium-high. In a spice grinder or using a mortar and pestle, grind the fennel seeds. Sprinkle the ground seeds over both sides of the steaks, then rub into the meat. Season the steaks with salt and pepper. Season the fennel bulb quarters with salt and pepper. Soak a crumpled paper towel with oil. Clasping the paper towel with tongs, oil the grates of the grill. Grill the fennel quarters for 10 minutes, turning once during cooking. Grill the steaks for 4 to 6 minutes per side for medium-rare. Remove the steaks from the heat and allow to rest for 8 to 10 minutes. To serve, arrange 2 fennel quarters on each plate. Squeeze some fresh lemon juice over them, then top with a sprinkle of blue cheese. Serve with the steak. Start to finish: 30 minutes Servings: 4 Nutrition information per serving (values are rounded to the nearest whole number): 470 calories; 240 calories from fat (51 percent of total calories); 27 grams fat (11 grams saturated; 1 gram trans fats); 155 milligrams cholesterol; 10 grams carbohydrate; 46 grams protein; 4 grams fiber; 590 milligrams sodium. found here: http://www.northjersey.com/food_dining/162683736_Beef_cuts_that_are_easier_on...
heres a recipe you might be interested in, sounds like its fantastic!
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