LifestyleSonoran Living


Chef Scott Mortensen prepares a variety of beef dishes

Posted at 8:27 AM, Jul 25, 2018
and last updated 2018-07-25 13:35:36-04

St. Louis Cut Ribs
5 cups salt
2 cup coarse black pep
1 cu gran onion
1 cup paprika
2 cup coriander
1 cup chopped thyme
3 pound slight brown sugar dried in oven

Peel sliver skin from ribs,
Rub generously with above rub
Smoke at low temp of 250 for 4.5-5 hours
Serve dry or with favorite bbq sauce

Beef dip
caramelized onions 6 lg onion fine sliced
1/4 stick butter
2 oz balsamic vinegar
2 oz brown sugar

Start onions in pan, when first sign of onions browning, add brown sugar and stir and eglaze with balsamic vinegar.
To make the jus, add 3 cups of chicken stock, bring to boil reduce all by one third; strain onions off, and reserve jus

To make sandwich:
Place bread on flat grill with butter side down
Put white cheddar on other side
Place meat add onions on flat top, once hot put atop melted cheese
Close sandwich up and enjoy

Steak Salad
5 oz. Filet Mignon
4 oz. Iceberg Lettuce
6 ounces of cooked black beans
4 ounces fire roasted corn
2 ounce chopped red bell
2 ounces diced tomato
1 ounce slice green onion

Sear a 5 ounce pc of filet mignon grill, allow to rest.
Place 4 ounces of chopped iceberg lettuce with Black bean pico and ranch in bowel and toss together with fried tortilla strips
Slice steak and serve atop salad.

Roaring Fork  
4800 North Scottsdale Road, Scottsdale, AZ 85251
(480) 947-0795