Beef, Entrees

Beef Lovers-Flank Steak

A good marinade for a delicious cut of beef. Guarantee to please.


  • 1 cup vegetable oil
  • 1/3 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 2 Tbl spoon Worcestershire sauce
  • 2 fresh cloves chopped
  • 2 Tbs brown Sugar
  • 1 tsp black pepper

Place all ingredients mix well in a freezer gallon size bag with flank steak. Marinade in fridge for minimal 30 min – 6 hours. Shaking to insure all sides of steak are coated.

Let flank steak come to room temp. while heating hot grille.

Sear each side 1 minute then cook 8 minutes each side.

Allow to rest 10 minutes before slicing thin against grain.

Beef, Entrees, Soups and Appitizers

Jamaica Beef Oxtail stew- over coconut rice

Summer fare can consist of fresh corn on the cob, garden dug tatars and sliced ripe tomato. Momma always added a fresh chopped salad with a dolop of hommade thousand island dressing or simple oil and vinegar. Fresh is best!

When it comes to farm living you appreciate every little morsel . One item I just came across from sister Tracy’s grass fed beef is Oxtail. This is truely the tail but has very simular flavor and fat like short ribs. Wow this was good! Hope you enjoy my interpretation of the Jamaican stew and branch out and try this unique cut. 

  • Beef Oxtail
  • Salt n pepper
  • Two tsp smoked papreka
  • Two cloves chopped garlic
  • Tbs parsley
  • 4 cups beef broth or stock
  • 3 large carrots chopped
  • Two celery stalks
  • Med yellow onion
  • 1 large fresh yam
  • Three bay leaves
  • Two  cans butter beans or lima beans
  • I can italian tomatos ( I jar fresh canned stewed tomatos)
  • Wash and trim excess fat off oxtail dry and salt and pepper
  • Brown oxtail in olive oil and chopped garlic sand p brown all sides
  • Place browned meat and drippings in crock pot or dutch oven
  • All spices
  • Beef stock
  • Simmer two hours
  • Add choppedvegetables
  • Two cans drained beand
  • Simmer two more hours
  • Thicken with 2 tbl cornstarch mixed in 1/2 water

Skim off excess fat on stew. Serve over coconut rice

Coconut rice

I make mine in rice cooker. 1 can coconut milk, 1 cup calrose or jasmine rices. 2 cup chicken stock. 

Beef, Entrees

Black skillet London Broil (aka Top Round) they come back for more … good! 

This is a cut Ive always been scared of because of the little marbling in the meat. But the secret is don’t over cook! You dont even have to marinade with this recipe its so simple.

Trim any tough pieces or fat off edges

Dry rub

  • Garlic powder 1 Tbs
  • Dry mustard 1 Tbs
  • Blk pepper 1 tsp
  • Kosher salt 1 tsp
  • Cayene Pepper 1/4 tsp

Mix and rub all over cut. Allow to rest to room teperature for 1-2 hours

Heat skillet on high heat

Rub soft butter all over meat

Sear in hot skillet 4-5 minutes flip and cook 4-5 minutes . Make sure you have that nice browned sides.

Take off heat and foule tent with meat themometer in pan. 10-15 minutes until internal temp hits 135-40 degrees.

Slice thin. Sooo good!