Month: August 2025

Today, August 18, is National Fajita Day—a delicious reason to fire up your skillet and enjoy sizzling steak with fresh, seasonal vegetables. Fajitas are simple, flavorful, and endlessly customizable.

For this recipe, we’re using our tender grassfed-grassfinished round steak or cubed steak, which cooks up beautifully when marinated and sliced thin against the grain. Right now, you can find the freshest peppers, onions, garlic, and other colorful veggies at Los Ranchos Growers Market—everything you need is in season and at its best.

Easy Beef Fajitas
Serves 4

Ingredients:

• 1 lb round steak or cubed steak, thinly sliced
• 2 bell peppers (any color), sliced
• 1 large onion, sliced
• 2 tablespoons Bariani olive oil (divided)
• 3 cloves garlic, minced
• Juice of 1 lime
• 2 teaspoons chile powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Warm tortillas for serving
• Optional: fresh cilantro, avocado slices, salsa, cheese, sour cream

Instructions:

1. In a bowl, combine sliced steak, 1 tablespoon olive oil, lime juice, garlic, chile powder, paprika, cumin, salt, and pepper. Toss well and marinate at least 1 hour (or up to overnight in the fridge).

2. Heat a large cast-iron skillet over medium-high heat. Add remaining olive oil, then peppers and onions. Sauté until slightly softened and lightly charred, about 5–6 minutes. Remove and set aside.

3. Add steak to the skillet in a single layer (cook in batches if needed). Sear 1–2 minutes per side until just cooked through.

4. Return peppers and onions to the skillet, toss with steak, and heat through.

5. Serve hot in warm tortillas with your favorite toppings.

Round Steak vs. Cubed Steak
Cubed steak is simply round steak that has been mechanically tenderized. Both cuts benefit from slicing thin and marinating prior to cooking for the best eating experience. We use two USDA butchers—one without a tenderizer, so we offer round steak, and another with a tenderizer, producing cubed steak. Either one will make delicious fajitas.

And while you’re stocking up, don’t forget our amazing grassfed-grassfinished ground beef—perfect for quick weeknight tacos, burgers, or chili.

Whether you call them fajitas, sizzling steak wraps, or just “dinner,” National Fajita Day is the perfect excuse to treat yourself.

To your good taste,

Brenna & Kenny

Today, August 13, is National Filet Mignon Day—a delicious excuse to celebrate one of the most tender and luxurious cuts of beef. Whether you call it filet mignon or beef tenderloin steak, you’re talking about the same cut of meat. In the U.S., butchers and everyday shoppers often call it beef tenderloin steak, referring to the muscle it comes from—a long, narrow, exceptionally tender muscle that runs along the spine. The French term filet mignon literally means “small, delicate fillet,” and while it refers to the same cut, it’s often used in restaurants or recipes to evoke its elegance and fine-dining roots. French culinary tradition gave this steak much of its fame, and the name stuck for those who like a bit of romance on the menu.

So whether you ask for tenderloin or filet mignon, you’re getting the same buttery-soft, lean, and prized cut—one name speaks the butcher’s language, the other whispers the chef’s.

Here’s an easy way to make a grassfed, grassfinished beef tenderloin steak shine:

Simple Grassfed Filet Mignon

1. Let steaks sit at room temperature for 30 minutes before cooking.

2. Preheat oven to 400°F.

3. Season generously with sea salt and freshly ground black pepper.

4. In a cast iron skillet over medium-high heat, sear each side for 2–3 minutes in butter, tallow, or olive oil.

5. Transfer skillet to oven and cook to your preferred doneness, checking with a meat thermometer:

• Rare: 120–125°F
• Medium-rare: 130–135°F
• Medium: 140–145°F
• Medium-well: 150–155°F
• Well done: 160°F+
  
  6. Rest for 5 minutes before serving.

And while tenderloin is famous for its tenderness, let’s not forget about another favorite—our amazing grassfed ground beef. It’s versatile, flavorful, and ready for anything from burgers to chili to your favorite quick weeknight meal.

Enjoy,

Brenna & Kenny

The full moon rising this weekend is known as the Sturgeon Moon—named for the giant fish once abundant in late summer waters across North America. While sturgeon aren’t part of our lineup, it’s a timely reminder of the wild fish still thriving today, especially in the cold, clean waters of Alaska.

This week, we’re featuring a variety of delicious wild Alaska white fish options: rich, buttery Black Cod, firm and mild Pacific Cod, and versatile Halibut. Whether you’re grilling, baking, or pan-searing, there’s something here for every taste and table.

The Sturgeon Moon peaks well before dawn on Saturday morning, August 9. We’ll be at the market right around sunrise, stocked with wild fish harvested with care and ready for your kitchen. Not sure where to start? Try one of these simple favorites:

Miso Black Cod
Brush black cod fillets with a mixture of white miso, rice vinegar, and a touch of honey. Marinate for a few hours or overnight. Roast at 400°F for about 10-12 minutes until caramelized and flaky. Serve with rice and a crisp cucumber salad.

Pan-Seared Pacific Cod
Lightly season cod with salt and pepper, then pan-sear in butter or olive oil for 2–3 minutes per side until golden and just cooked through. Add a squeeze of lemon and chopped parsley for an easy, nourishing meal.

Catch you at the market,

Brenna & Kenny