
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
A steak is a hard protein to write a recipe for. See, a great steak doesn’t really need any addition. Perhaps some flavored compound butters or a little chimichurri, but that’s it. While the steak itself may be simple, it’s nice to have some variety with the sides. Green beans just won’t cut it anymore.
This side salad is simple to put together but is a wonderful side for the summer months when the peaches are fragrant and in season. It’s light but packed with flavor. Sweet and spicy with funky hits of blue cheese. You can also make it a few hours in advance and keep in the fridge until ready.
The very delectable full blood wagyu steak in the pictures is courtesy of Lone Mountain Wagyu who sponsored this post. You can pick up your own incredibly marbled ribeye steak to go with this salad from their website.
Recipe after the pics:
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These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
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