Description
Incredibly tender skirt steaks, dry rubbed in an Ontario seasoning and cracked pepper blend. Prized for its flavor, this is the steak of choice for making fajitas. Try using it in your favorite beef recipes, it will add a new flavor and dimension to your dish! So versatile, yet so easy. Our Pepper Medley Steaks are sure to bring out the Chef in you.
Cooking directions
Best Method: Thaw in Refrigerator Overnight- Grilling - Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved.
2nd Best Method: Thaw in Refrigerator Overnight-Pan Fry: Preheat pan to Medium High. Add a touch of oil (preferably olive oil) from thaw fry 2-3 minutes per side for Medium Rare.
Quickest Method: Keep Product in packaging and submerge in a bowl of cold water for 30 minutes or until thawed completely-Grilling - Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved.
2nd Best Method: Thaw in Refrigerator Overnight-Pan Fry: Preheat pan to Medium High. Add a touch of oil (preferably olive oil) from thaw fry 2-3 minutes per side for Medium Rare.
Quickest Method: Keep Product in packaging and submerge in a bowl of cold water for 30 minutes or until thawed completely-Grilling - Using a medium hot to hot grill, cook steaks about 3 min per side then rotate. Repeat this process as needed until desired level of doneness is achieved.
Nutritional information
| Nutritional- Pepper Medley Steak |
| Beef peeled skirt steak, water, chli pepper and other spices (including black & white pepper), dehydrated garlic, dehydrated onion, red pepper, dehydrated red and green bell peppers, citric acid, spice extractive, natural flavor. |
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