Small plates, shareables and appetizers are in demand (especially with millennials) as they allow guests to try a variety of items while sharing the experience. They’re also very budget friendly. As you create small plates and combos, consider the culinary freedom and innate appeal of these Sterling Silver cuts: brisket, flank steak, tri tip, teres […]
<h3>CONSIDER UNEXPECTED WINE PAIRINGS</h3> Beef doesn’t have to pair with a heavy red. In addition to those tannin-centric reds mentioned above, wines with earthy flavor like Côtes du Rhône or Italian Dolcetto can also pair well. Don’t forget to consider domestic wines as well. Offering wines from lesser-known regions in the U.S. is a good […]
One easy and delicious way to experiment with global flavors is with rubs. From French to Jamaican or Chinese to Moroccan — doing a little research and a lot of delicious experimenting — you can bring a quick, unexpected trip to another country to your guests. Focusing on a specific country or region can bring […]
Stir-fry is incredibly popular – and the centerpiece of so many global applications. Stir-fry also allows for options in managing your plate cost. Premium steak options would include Sterling Silver top sirloin butt or top round. Other flavorful but lower-cost options include outside skirt, inside skirt, top sirloin butt, top round and flank steak. […]
Here’s a global twist: serve your grilled flank steak with the flavors of India. One approach is to place a curried chickpea puree on the plate – then top that with your grilled flank steak accented by cumin powder, cayenne, paprika, black pepper, lemon juice and more. Then finish with an Indian mint cilantro chutney. […]
This rub combines the spark of chili peppers with the distinctive bitterness of coffee. Perfect for beef back ribs and other flavorful cuts such as ball tip, tomahawk and chuck short ribs. Finish with a sour cherry glaze that layers in flavor while heightening the visual appeal. […]
Follow us for more great inspiration
Get the Goods
Our Podcast
SUBSCRIBE & LISTEN NOWHosted by Chef Pete Geoghegan