and olive oil to the baking dish and whisk to combine. Prick the steak all over with a fork, place it in the marinade and spoon some marinade over the top. Cover and refrigerate, turning occasionally, for at least 12 hours and up to 24 hours.
3. An hour before grilling, transfer the steak to a plate, season with salt, and set aside at room temperature. Transfer the marinade to a small pot and bring just to a boil; set aside.
4. Build a medium-hot fire in a charcoal grill or set a gas grill to medium-high heat. Grill the steak, turning once and, using a brush, basting with the reserved marinade occasionally, until browned and medium rare, 7-8 minutes per side. Transfer the steak to a cutting board, tent with foil, and let rest for about 10 minutes. Carve the steak into thin slices across the grain and serve with any accumulated juices.
A cowboy rides herd at La Cense ranch, an 88,000 acre grass-fed cattle operation in Dillon, Montana.
Italian-Style Meatballs with Tomato Ragù
There are many ways to make meatballs. This is, hands down our favorite. The recipe calls not only for ground pork shoulder and beef chuck but also for prosciutto, ricotta, and bacon. The meatballs are browned in a skillet, braised in red wine and tomatoes until they’re succulent and suffused with sauce, then showered with minced parsley and grated cheese. Serve with crusty bread or spaghetti.
10 oz. ground beef chuck
10 oz. ground pork shoulder
2 oz. prosciutto, minced
2 oz. minced pork fat or pancetta
1¼ cups loosely packed flat-leaf parsley leaves, minced, plus more to garnish
2 tsp. dried oregano
1½ tsp. fennel seeds
1 tsp. crushed red chile flakes
½ tsp. ground cumin
¼ tsp. ground allspice
7 slices white bread, finely ground in a food processor Kosher salt and freshly ground black pepper, to taste
2 / 3 cup ricotta, drained in a strainer for 2 hours
2 tbsp. milk
3 eggs, lightly beaten
6 tbsp. extra-virgin olive oil, plus more for greasing
¼ cup dry red wine
4 cups canned tomato purée
1 cup beef or veal stock Finely grated Parmigiano-Reggiano, for garnish
Serves 6
1. In a large bowl, combine the beef, pork, prosciutto, pork fat, parsley, oregano, fennel seeds, chile flakes, cumin, allspice, and bread crumbs and season with salt. Using your fingers, mix the ingredients gently until combined, then set aside. In a medium bowl, whisk together the ricotta, milk, and eggs until smooth, then add to the meat mixture and gently mix until incorporated. Refrigerate the mixture for about 1 hour.
2. Heat the oven to 300°F. Grease 2 large rimmed baking sheets with oil and set aside. Using a 2-oz. ice cream scoop, portion the mixture, roll into meatballs with your hands, and transfer to the greased baking sheets.
3. Heat 3 tbsp. oil in a 3-qt. high-sided skillet over medium-high heat. Add half the meatballs and cook, turning occasionally, until browned, about 10 minutes. Using a slotted spoon, transfer the meatballs to a plate. Repeat with the remaining oil and meatballs.
4. Add the reserved meatballs back to the skillet along with any juices from the plate. Add the wine, increase the heat to high, and cook for 2 minutes. Stir in tomatoes and beef stock, bring to a boil, and tightly cover the skillet. Transfer to the oven and bake until the meatballs are tender and have absorbed some of the sauce, about 1½ hours.
5. Divide the meatballs between 6 serving bowls, top each serving with some of the sauce, and garnish with Parmigiano-Reggiano and parsley.
Filets Mignons with Mushroom Sauce
A concentrated mushroom sauce made with red wine and sherry brings intense flavor to filet mignon, a mild-tasting and especially tender cut.
6 tbsp. unsalted butter, cut into small pieces
3 tbsp. extra-virgin olive oil
4 8-oz. filets mignons Kosher salt and freshly ground black pepper, to taste
2 shallots, minced
1 lb. cremini mushrooms, sliced
1 cup red wine
1 cup chicken stock
2 tbsp. sherry
2 tsp. cornstarch, mixed with 1 tbsp.
3. An hour before grilling, transfer the steak to a plate, season with salt, and set aside at room temperature. Transfer the marinade to a small pot and bring just to a boil; set aside.
4. Build a medium-hot fire in a charcoal grill or set a gas grill to medium-high heat. Grill the steak, turning once and, using a brush, basting with the reserved marinade occasionally, until browned and medium rare, 7-8 minutes per side. Transfer the steak to a cutting board, tent with foil, and let rest for about 10 minutes. Carve the steak into thin slices across the grain and serve with any accumulated juices.
A cowboy rides herd at La Cense ranch, an 88,000 acre grass-fed cattle operation in Dillon, Montana.
Italian-Style Meatballs with Tomato Ragù
There are many ways to make meatballs. This is, hands down our favorite. The recipe calls not only for ground pork shoulder and beef chuck but also for prosciutto, ricotta, and bacon. The meatballs are browned in a skillet, braised in red wine and tomatoes until they’re succulent and suffused with sauce, then showered with minced parsley and grated cheese. Serve with crusty bread or spaghetti.
10 oz. ground beef chuck
10 oz. ground pork shoulder
2 oz. prosciutto, minced
2 oz. minced pork fat or pancetta
1¼ cups loosely packed flat-leaf parsley leaves, minced, plus more to garnish
2 tsp. dried oregano
1½ tsp. fennel seeds
1 tsp. crushed red chile flakes
½ tsp. ground cumin
¼ tsp. ground allspice
7 slices white bread, finely ground in a food processor Kosher salt and freshly ground black pepper, to taste
2 / 3 cup ricotta, drained in a strainer for 2 hours
2 tbsp. milk
3 eggs, lightly beaten
6 tbsp. extra-virgin olive oil, plus more for greasing
¼ cup dry red wine
4 cups canned tomato purée
1 cup beef or veal stock Finely grated Parmigiano-Reggiano, for garnish
Serves 6
1. In a large bowl, combine the beef, pork, prosciutto, pork fat, parsley, oregano, fennel seeds, chile flakes, cumin, allspice, and bread crumbs and season with salt. Using your fingers, mix the ingredients gently until combined, then set aside. In a medium bowl, whisk together the ricotta, milk, and eggs until smooth, then add to the meat mixture and gently mix until incorporated. Refrigerate the mixture for about 1 hour.
2. Heat the oven to 300°F. Grease 2 large rimmed baking sheets with oil and set aside. Using a 2-oz. ice cream scoop, portion the mixture, roll into meatballs with your hands, and transfer to the greased baking sheets.
3. Heat 3 tbsp. oil in a 3-qt. high-sided skillet over medium-high heat. Add half the meatballs and cook, turning occasionally, until browned, about 10 minutes. Using a slotted spoon, transfer the meatballs to a plate. Repeat with the remaining oil and meatballs.
4. Add the reserved meatballs back to the skillet along with any juices from the plate. Add the wine, increase the heat to high, and cook for 2 minutes. Stir in tomatoes and beef stock, bring to a boil, and tightly cover the skillet. Transfer to the oven and bake until the meatballs are tender and have absorbed some of the sauce, about 1½ hours.
5. Divide the meatballs between 6 serving bowls, top each serving with some of the sauce, and garnish with Parmigiano-Reggiano and parsley.
Filets Mignons with Mushroom Sauce
A concentrated mushroom sauce made with red wine and sherry brings intense flavor to filet mignon, a mild-tasting and especially tender cut.
6 tbsp. unsalted butter, cut into small pieces
3 tbsp. extra-virgin olive oil
4 8-oz. filets mignons Kosher salt and freshly ground black pepper, to taste
2 shallots, minced
1 lb. cremini mushrooms, sliced
1 cup red wine
1 cup chicken stock
2 tbsp. sherry
2 tsp. cornstarch, mixed with 1 tbsp.
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