Vitello Tonnato with Fresh Capers

Vitello tonnato—chilled, sliced veal in a creamy tuna-caper sauce—is one of the classic Italian summer dishes. … Thin slices of veal are served chilled, dressed with a creamy sauce made of anchovies, tuna, hard-cooked egg yolks, capers, lemon juice, and vinegar. The Spruce Eats

Grilled Skirt Steak with Shiso Chimichurri

Recipie: Paul Hobb’s Crossbarn winery


1 bunch red or green shiso, finely chopped
1 tbsp fresh oregano, finely chopped
1 c extra virgin olive oil
2 tbsp sherry or red wine vinegar
Pinch of ancho chili powder
Pinch of garlic powder
1.5 lbs whole skirt steak, trimmed (we used True Grass Farms)
Salt and Pepper


Mix together first six ingredients to make chimichurri and set aside for at least one hour.

Light charcoal 30 minutes in advance to build a good coal bed.

Place steak on a rack and season generously with salt on both sides. Move steak to grill over medium-high heat and leave untouched on first side for 3 minutes.

Flip steak and cook on second side for 3-4 minutes, adjusting coals if heat seems too hot.

Season steak with pepper as it is coming off the grill.

Place steak in baking dish or other container and pour chimichurri over the top; allow to rest, uncovered for at least 10 minutes, flipping halfway through. Reserve excess chimichurri for garnish.

Place chimichurri-marinated steak back on the grill to reheat over medium-high heat for no more than one minute per side.

Slice steak against the grain (going with the grain results in a steak that is tough).

Place on a platter and spoon some of the extra chimichurri on top

Carne Asada Tacos

Beef that has been marinated and grilled, typically served sliced in thin strips as a main course or as a filling in tacos, burritos, etc. Wikipedia

Roast Beef

Roast beef is a traditional English dish of beef which is roasted. Essentially prepared as a main meal, the leftovers are often used in sandwiches and sometimes are used to make hash. – Wikipedia


Ground or chopped meat, usually beef, with added seasonings, molded into the shape of a loaf and baked.

Sirloin Steak Mushrooms and Truffle Oil

Recipe from Napa Cellars


3 Tablespoons Worcestershire sauce
3 Tablespoons soy sauce
1 teaspoon minced garlic
2 Tablespoons olive oil
¼ cup dry red wine
2 Tablespoons red wine vinegar
1–2 thick top sirloin steaks, about 1¾–2 pounds total
½ lb. very large fresh mushrooms (portobello or porcini)
Olive oil for brushing mushrooms
1–2 teaspoons truffle oil
1 Tablespoon fresh tarragon leaves, chopped


Mix first 6 ingredients in a flat non–reactive dish. Add the steak and turn to cover both sides well. Cover and marinate in refrigerator for several hours, turning once.

Bring meat to room temperature while you prepare a medium–hot barbecue fire. Quickly rinse and dry the mushrooms. Drain off marinade from meat and bring it to a low boil for 1 minute in a small saucepan.

Brush mushrooms generously with marinade and cook them and steak on the hot grill, brushing mushrooms with marinade 2–3 times more and turning both as needed. Mushrooms need less heat and will be cooked first; remove them and continue cooking meat until it reaches desired doneness. Remove steak from heat and let it rest with mushrooms in a warm place for several minutes.

Cut the mushrooms in large pieces (quarters if possible) and pile them irregularly on individual warm plates. Slice meat about / inch thick and arrange beside the mushrooms. Drizzle all with accumulated cooking juices and truffle oil; sprinkle with chopped tarragon. Pass sauce separately