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Daniluk Farm Fresh

Pan Seared Summer Vegetables

5/21/2021

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This bright and delicious side is the perfect addition to grilled steaks in the summer, roasted meals in the winter, and everything in between! I love it most in the summer when I can use fresh veggies from my garden or my local farm stand, but this takes longer to prepare the corn, so for this version I've used canned corn instead of grilled sweet corn. If you'd like to use fresh sweet corn you can boil it on the stove or use our favorite grilled sweet corn method! Be sure to try this with our Grilled Skirt Steak & Chimichurri Sauce, pictured here and SO delicious!

Ingredients

Wegmans Basting Oil
1 small zucchini, diced
1 can corn
1/2 cup cherry tomatoes, cut in half
Wegmans Garlic Herb Seasoning Shak'r, to taste

Directions

  1. Heat a skillet on high heat. When the pan is hot add the basting oil to coat the bottom of the pan.
  2. Add the diced zucchini and corn to the pan, stirring and cooking until the edges are browned. Turn off heat.
  3. Season with Garlic Herb shaker, add cherry tomatoes, and stir to mix.
Serve warm with your favorite main dish and enjoy!
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Grilled Skirt Steak & Chimichurri Sauce

5/21/2021

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This recipe requires a little planning ahead, grills quickly, and yields fabulous results! Chimichurri is a traditional Argentinian sauce with the perfect amount of brightness, acidity, and a touch heat to complement the richness of the flank steak cut of beef. I love it with a side of Pan Seared Summer Veggies and a cold drink!

Ingredients

For the Steak
2 pounds skirt steak
salt and pepper

For the Marinade
1/3 cup olive oil
1/3 cup wine vinegar (I use white wine vinegar but you can use any)
1/3 cup soy sauce
1 tablespoon local honey
1 teaspoon minced garlic
1 teaspoon crushed red pepper

For the Chimichurri
​4 cloves garlic, peeled
​1 cup fresh flat leaf parsley
1 cup fresh cilantro
2 teaspoons fresh oregano
1 1/2 tablespoon white wine vinegar
1 1/2 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional, for some kick!)
1/3 cup olive oil

Directions

Marinate the Steak
Combine all the "For the Marinade" ingredients in a plastic zip bag. Season steak with salt and pepper on both sides and place it in the bag with the marinade. Let the steak marinate in the fridge for 4 hours.

Make the Chimichurri Sauce
Place the "For the Chimichurri" garlic in a food processor and pulse a few times to finely mince. Add the remaining "For the Chimichurri" ingredients except the olive oil and pulse a few more times. Scape down the sides as needed. Slowly add in the olive oil, pulsing between additions. Serve at room temperature.

Grill the Steak
Preheat the grill to high heat, or make your charcoal grill nice and hot! Remove the steak from the marinade and sear on the hot grill for 3 to 4 minutes per side until the steak reaches the desired doneness. Let rest for five minutes then slice into thin strips against the grain.

Drizzle your steak with chimichurri sauce, add a side of our Pan Seared Summer Veggies, and enjoy!
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Maple Beef and Bacon Chili

5/7/2021

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Local maple syrup, Daniluk Farm raised ground beef, and thick cut bacon make this the most delicious chili on the planet! This recipe requires some simple prep work and pairs perfectly with my favorite Country Cornbread smothered in local honey. Please note that this recipe should NOT be doubled because you won't be able to fit it in your crock pot! It's already written as a double recipe since I love the leftovers from this chili - the flavors meld overnight in the fridge and it's even more delicious the second day!

My favorite maple syrup is the Grade A Dark maple syrup from Cedarvale Maple Syrup Co. and my favorite honey for the cornbread is from Hiwire Honeybees.

Ingredients

On the Stove
2 pounds ground beef
12 ounces (1 package) Wegmans Hickory Smoked Uncured Bacon

In the Crock
28 ounces (big can) Wegmans crushed tomatoes, steam peeled, no added spices
2 15-ounce cans Wegmans organic cannellini beans
2 16-ounce cans Bush’s organic baked beans
Generous pour of real maple syrup to taste (approximately 3/4 cup)
Sprinkling of brown sugar (light or dark, approximately 1/2 cup)
3 teaspoons REGULAR chili powder
½ teaspoon CHIPOTLE chili powder
1 teaspoon ground cumin
12 twists each salt and pepper

Directions

  1. Cook the ground beef in a frying pan on the stove over medium heat until cooked through. Strain the beef and add it to the crock pot. Discard the fat.
  2. While the beef is cooking, cut the bacon strips into approximately ½- to 1-inch pieces. Use a very sharp knife and cut through the entire stack of very cold bacon at once.
  3. Cook the bacon in the same frying pan on the stove until it reaches your desired crispiness (I prefer crispier bacon). Strain the bacon and put the cooked bacon in the crock pot. Discard the bacon grease.
  4. Add the "In the Crock" ingredients to the crock pot and stir. Make sure you do a taste test! The flavors will meld as it cooks but you’ll have a pretty good idea if you have enough maple syrup and brown sugar from this test. Feel free to add more maple syrup if you'd like more maple flavor! Do not eat the entire crock pot of cold chili during the taste test.
  5. Cover and cook on low for 6-8 hours (recommended) or on high for 3-4 hours (also delicious).
  6. Serve with Erica’s most favorite Country Cornbread recipe, complete with butter and honey!
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    Categories

    All
    BBQ
    Brisket
    Chili
    Chuck Roast
    Filet Mignon
    Flank Steak
    Grilling
    Ground Beef
    Mexican
    Roasts
    Sandwiches
    Sides
    Sirloin
    Skirt Steak
    Slow Cooker Meals
    Stir Fry
    Stovetop Recipes
    Tenderloin

    Author

    Erica Freiburger wears many hats! Not only is she the author of our Daniluk Farm Fresh blog and Head Trainer here at Daniluk Farm and Stables, LLC, she also:
    > manages our beef sales
    > runs our social media accounts
    > cooks and bakes with clean ingredients
    > designs and maintains her home gardens, landscaping, and house plants
    > loves her two pugs!

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  • Equestrian Services
    • Welcome!
    • Boarding
    • Lessons
    • Training
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  • Pasture Raised Beef
    • About Our Beef
    • Individual Cuts
    • Specialty Boxes >
      • About Our Specialty Boxes
      • Shop Specialty Boxes
    • Quarters, Halves, and Wholes >
      • About Quarters, Halves, and Wholes
      • Shop Quarters, Halves, and Wholes
    • Gift Cards for Beef
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  • Hay Sales
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  • Contact Us