1. Wild Caught Shrimp Skewers | SRF
  2. American Wagyu Skirt Steak
  3. Harissa Honey Bone-In Pork Chops
  4. 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.

  5. 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.  

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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. 

  11. 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.

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