Chili, the humble cool weather dish, receives an upgrade from Chef John Cuevas and USDA Prime Top Sirloin. This recipe for a classic Texas-style chili con carne (that is, just beef, no beans) is simple and relies on good quality ingredients to produce a hearty, satisfying meal.   INGREDIENTS 2 8oz USDA Prime Sirloins -cut

This is an untraditional approach to fajitas. People think they need all the traditional accouterments on their fajita bar: sour cream, salsa, etcetera. On mine, I like to make a couple stand out sauces and stick to lots of the same color scheme and use what’s in season. I want my food to taste good

Mushrooms are best in late spring and early summer, but they seem like a wintry accompaniment. Regardless, I love to serve them with steak whenever they are available. This recipe lightens up savory mushrooms a bit making the dish approachable for the spring and summer. I’ve included a quick vinaigrette recipe to finish the mushrooms

One pan dinners are not only easy to clean up, they’re practical for other reasons. Having a hot pan ready while you’re cooking means incorporating the flavors from the previous steps.This recipe is a play on the classic combination of leeks in vinaigrette. It’s a very loose interpretation of the elements that go into our

Few cuts of meat are as impressive as a cowboy steak, so it should always be the star of the show. To serve on the side, we have a unique and memorable salad made with cherry tomatoes and corn. Both pick up a delicious smokiness and char from the grill and are brightened combined with