RECIPE CORNER

Steak with Wine Sauce

From the Wildtree Workshop: Backyard BBQ

 

2 pounds sirloin steak
1 yellow onion thinly sliced
5 tablespoons tomato paste
1/2 cup red wine
2 teaspoons Rancher Steak Rub
1/4 cup water
 
Preheat grill to high heat. Clean and grease the grill grates. Making sure to reserve the marinade, remove steaks from freezer bag and grill for 5-6 minutes on each side until cooked to desired doneness: 130°F for medium rare. Mix water with leftover marinade and bring to a boil in a small saucepan over medium-high heat. Reduce to a simmer and cook for 5 minutes. Serve steaks with prepared wine sauce.
 
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Lemon Dijon Chicken

A recipe from Wildtree Workshop: Backyard BBQ

 

2 pounds boneless skinless chicken thighs
1/4 cup Dijon mustard
2 tablespoons honey
1 lemon juiced
1 tablespoon Lemon Pepper Blend
2 lemon halved
 
  • Add chicken thighs, Dijon mustard, honey, lemon juice, European Dipping Oil-Mediterranean Balsamic, Lemon Pepper Blend, and Red Bell Pepper & Garlic Blend to a freezer bag and seal. Squeeze bag to combine ingredients. 
  • Preheat grill to high heat. Clean and grease the grill grates. Grill lemon halves for 1-2 minutes until browned and lightly caramelized. Grill chicken for 5-6 minutes on each side until lightly charred and cooked through: 165°F. Serve chicken with a squeeze of grilled lemon.