My Go-to Recipes

Ever wonder what it’s like to work in a meat market? Even though that answer is most likely no, I’m here to answer.

I’ve spent the past two summers behind a 50 foot long display of pork, beef, fish, and chicken. The meat counter has a huge variety of cuts that can be very intimidating. 

Most of my job is serving customers, which can get pretty stressful at times. When I first started, I knew nothing about meat or cooking in general. Answering questions or knowing what was what in the counter was a challenge. 

I still get questions that I don’t have an answer for, but it doesn’t happen as often. Customers would always ask me, an eighteen years old, how to prepare what they were buying.  

Thanks to the job, I am now able to explain how to prepare the majority of items that the market sells. 

This past summer I’ve finally started to cook for myself, and learned some solid recipes. Here’s a few so you can move past frozen pizza, ramen, and microwavable meals. 

Sirloin Steak Burritos

Even though this meal takes a while to prepare, the end result is very much worth it. For two people, all you need is a pound of sirloin, taco seasoning, flour tortillas, queso, iceberg lettuce, tomatoes, and other toppings. 

Cut the sirloin into strips and place on a skillet on high heat for the minutes or until you have a nice sear. Then place into a slow cooker along with a cup of water and taco seasoning. Stir and cook on low for 5-6 hours.

Wrap up the steaks and toppings tightly in a tortilla and throw it all on the stove top for a minute or so each side. Enjoy.

Smash Burgers

The easiest method for making burgers is also the best tasting. Ground beef, buns, and cheese are necessary. 

Simply smash a quarter-pound ball of ground beef as flat as possibly, and season to your liking. I like to use a dry rub from Famous Dave’s, but salt and pepper will work just as well.

Put a skillet on the stovetop set to medium heat and toast your hamburger buns. Once the buns come off, place your burgers and flip after roughly two or three minutes each side. Place cheese on the patties, turn off the heat, and wait one minute before placing them onto the buns.

T-bone Steak

Some steaks are hard to mess up. All you really need to season a nice t-bone or porterhouse steak is a generous coating of salt, pepper, and a little garlic powder. 

Grill to your liking.

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