SRF Journal



    Savor the underrated delight of a Beef Shawarma Pita Sandwich paired with a refreshing Jerusalem Salad, a culinary journey reminiscent of the Middle East. Snake River Farm Beef Steak Cuts meet the crunch of cucumbers, tomatoes, and red onions in a zesty vinaigrette, creating a harmonious flavor explosion. Drizzle with a bit of tahini and lemon juice, and you’re in for a tantalizing fusion of fresh flavors. Who needs take-out when you can travel around the world with SRFs?

  1. Shepard's Pie | SRF

    Shepherd’s Pie

    Shepherd's pie is traditionally made with lamb, but this recipe calls for SRF ground beef. Technically using beef makes this a cottage pie - the English version of a shepherd's pie. No matter what you call it, this savory dish is warm and comforting in the winter, but I like to make it in the early spring meal when fresh peas are in season.

    Cook the peas after the pie is finished as opposed to mixing them in the filling for a brighter fresher taste. You can make the filling up to 3 days ahead but make the mashed potatoes and scoop them on right the final bake.

  2. Coffee-Crusted Wagyu Filets

    Coffee-Crusted Wagyu Filets

    The SRF Wagyu filet mignon is amazing by itself, but Chef John Cuevas shows you how to take this beautiful steak to new culinary heights. The filet is crusted with a coffee rub and finished with blue cheese, arugula and bourbon caramel sauce. 

    The extra steps create a dish that's worthy of the finest white tablecloth restaurant.  

  3. Shrimp Aguachile De Camarón


    If you’re looking for an appetizer or a way to spice up happy hour with friends, try the Aguachile de Camarón. A bright, refreshing way to enjoy SRFs shrimp.

    Aguachile, like ceviche, is made by combining raw seafood and spicy lime juice which is served immediately to be eaten raw. If you prefer to let the lime juice break down and “cook” the shrimp, let the lime juice marinate the raw shrimp for 15 minutes in the fridge as a ceviche preparation.

  4. Avocado Toast with Steak and Eggs

    Steak and Egg Avocado Toast with Chili Crisp

    Avocado toast upgraded with a SRF Gold NY Strip Steak, and a fried egg and topped with Jacobsen Salt Co. X SRF Truffle Infused Salt, chili crisp, and fresh micro greens. An impressive brunch entrée for four, cooked in one pan, in 20 minutes. Using the quick-cooking 1-inch cut of marbled Gold NY Steak, the same pan is used for toasting the bread and cooking the eggs while the steak rests making cleanup easy.

  5. Char Siu Pork Steak | SRF

    Weeknight Char Siu Smoked Pork Steaks

    Weeknight Char Siu Smoked Pork Steaks is a quick and easy take on a flavorful dish utilizing SRF x Southside Market & Barbeque Smoked Pork Steaks. This recipe cooks in under 20 minutes, and can be served with steamed Jasmine rice for a complete meal. The pre-cooked smoked pork steaks are warmed through in a homemade sauce while the veggies steam in the same pan.

  6. Steak and Egg Breakfast Sandwich | SRF

    Steak and Egg Breakfast Sandwich

    Simplicity shines in this handheld feast that sandwiches juicy slices of sirloin steak with melted Cheddar, peppery arugula and fried eggs inside a toasted ciabatta roll. And for a touch of crunch, sweet onions are sliced paper-thin, dredged in flour then flash-fried until golden brown and crispy. Pile them in this sandwich, on a burger, in a salad or even atop baked pasta.

  7. Garlic Steak Bites | SRF

    Garlic Butter Steak Bites

    This simple yet decadent dish is easy to pull together during a busy week. The key is to properly cook the steak cuts without overcrowding so you get a nice sear on the outside. Plus, a quick butter emulsion with aromatic garlic, rosemary, and thyme adds a rich and flavorful sauce. These steak bites are great served with your favorite roasted veggies, in a pasta dish or rice bowl, or just on their own. This recipe also works great with SRF tenderloin pieces. 

  8. Ribeye Steak and Potatoes | SRF

    Seared Ribeye Filets + Crispy Potatoes

    Steak and potatoes are a down home meal, but adding mushrooms and horseradish crème fraiche sauce makes this one-skillet dinner something special. This meal comes together quickly, especially if you boil the potatoes ahead of time. The rich marbling of SRF ribeye filets make this seemingly basic dish exceptional. I used 8 oz. filets, but any size works. If you feel like mixing it up, this recipe also works great with SRF filet mignon.

  10. Wagyu Ground Beef Mac and Cheese

    Wagyu Ground Beef Mac & Cheese

    The magic of this pasta dish lies in the use of sodium citrate, a culinary salt found easily online that acts as an emulsifier in the cheese sauce. Using sodium citrate means your cheese sauce doesn’t require another binder like a roux to hold it together, making your sauce silky smooth with the ultimate cheese flavor.

    For this recipe, we used a combination of cheeses chosen to accent the flavor of the SRF ground Wagyu. We used an Italian-style table cheese to provide a buttery and nutty base, a taleggio to add a punch of funky meatiness, and finished it off with a young smoked gouda. We’ve provided our recommended style of cheese plus the brand we used in parentheses, but tasting multiple kinds of cheese to pair with the beef and your palate is half of the fun!

  11. Al Pastor Tacos  SRF

    Pork Collar Tacos Al Pastor

    Grilled pork and pineapple tacos al pastor, combine the sweetness of pineapple and the smokiness of chilies. Use dried chilies that are soft and flexible like raisins to ensure freshness, and achiote or annatto, from the achiote tree for color (this can be found in seed, paste, or ground form in most stores and online). If you can’t find achiote, you can substitute chili powder and paprika, and while not traditional it will still turn out amazing. After slow roasting on the grill, top warmed corn tortillas with the pork, grilled pineapple, white onions, cilantro, and you will be enjoying some pretty incredible tacos al pastor.

  12. Steak and Potato Hash | SRF

    Crispy Potato and Steak Breakfast Hash

    Cook once and eat twice with this hearty hash loaded with juicy tri-tip, diced potatoes, sweet onions and sautéed peppers. Half of the tri tip makes its way into this recipe, while the remaining half can be served  atop the ultimate skillet nachos or slathered with honey-garlic sauce.

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