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Featured Recipes

  • Beef Marinara and Tortellini Stew

    Beef Marinara and Tortellini Stew

    Ingredients - Serves 6

    • 2 1/2 pounds Certified Angus Beef ® stew meat, cut into 1/2-inch pieces
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly cracked black pepper
    • 2 teaspoons vegetable oil
    • 1 medium onion, chopped
    • 24 ounces (3-cups) beef broth
    • 1 (20-ounce) jar marinara sauce
    • 2 cups fresh green beans, cleaned and cut into 1-inch pieces
    • 1 medium zucchini, cut into 1/2-inch cubes
    • 1 (9-ounce) container fresh cheese tortellini

    Preparation

    1. Season beef stew meat with salt and pepper. Add oil to 4-8qt heavy pan or Dutch oven, brown beef and onions in oil, about 5-10 minutes, or until onions are lightly browned.
    2. Stir in broth and marinara. Bring to a boil, reduce heat and simmer for 1 hour.
    3. Stir in beans and zucchini; simmer five minutes. Stir in tortellini; simmer an additional 8-10 minutes or until pasta is tender. Add additional salt and pepper to taste.
  • Santa Maria Tri Tip Roast

    Santa Maria Tri Tip Roast

    Ingredients - Serves 6

    • 1 (3-pound) Certified Angus Beef ® tri-tip roast
    • 1/2 cup coarse kosher salt
    • 1/2 cup cracked black pepper
    • 1/4 cup granulated honey (or granulated raw sugar)
    • 2 tablespoons granulated garlic
    • 2 tablespoons onion powder

    Preparation

    1. Combine salt, pepper, granulated honey, garlic and onion powder.
    2. Evenly rub tri-tip roast with 3 to 4 tablespoons of spice rub. Store excess Santa Maria spice rub in an airtight container in a cool, dry cupboard.
    3. Cover tightly in plastic wrap or zipper-locking plastic bag. Refrigerate at least 2 hours, or overnight for more intense flavor.
    4. Preheat oven to 450°F. Place roast in a shallow roasting pan fitted with a rack. Roast 15 minutes, then reduce oven to 325°F and continue cooling approximately 1 hour for medium doneness (135-140°F).
    5. Move to a clean cutting board, tent with foil and let rest 10 minutes. Slice thinly against the grain to serve.
    6. Santa Maria spice rub recipe yields approximately 2 cups, enough for at least 5 3-pound tri-tip roasts.