These Skirt Steak Pinwheels are an absolute must-have in your arsenal. If you're wanting to wow your dinner guests or prepare a flavorful and hearty meal for your family, look no further! Skirt steak is a flavorful cut of beef that comes from the diaphragm muscle of the cow. It's known for its robust beefy flavor and coarse texture. Skirt steak is quite popular in many cuisines, especially in Latin American dishes like fajitas and carne asada. It's a versatile cut that can be grilled, broiled, or pan-seared. Ingredients: 1 skirt steak 3 tbsp cold butter 
2 white onions, thinly sliced 1 tbsp minced garlic 
2 tbsp dry white wine 
1 tbsp chopped fresh rosemary 1 tbsp chopped fresh parsley 6-8 slices of Swiss cheese Grated Gruyère to garnish 1. Preheat oven to 350 F. Begin by heating a large skillet over medium-high heat and melting the 3 tbsp of butter, melting until frothy. Add your thinly sliced onions and garlic, stir frequently as your caramelize onions. This will take around 10-15 minutes, allow them to reach a dark golden color. 2. De glaze with the 2 tbsp of white wine and add chopped herbs, allow wine to reduce and set onions aside in a small bowl.
3. Lay skirt steak out on a clean, flat surface. Slice down the middle to create two halves length wise. Lay a sheet of parchment paper over top and use a meat tenderizer to thin the cut of meat, this will help as you roll it to form a pinwheel. 4. Lay slices of Swiss cheese down the length of both the flattened skirt steaks. Top the cheese with spoonfuls of caramelized onions down the center.
5. Carefully roll the steak lengthwise to form a pinwheel. Secure with butcher twine and cut the roll in half to form 2 separate pinwheels. Sear in a buttered skillet over medium high heat for 1 minute on each side. 6. Place skillet in oven and bake until internal temperature reaches 125 F. Garnish with grated Gruyère and broil until tops are golden brown. Top with fresh parsley and enjoy!

The Teres Major is also known as the Butcher’s Cut Oyster Steak, as it’s as tender as the filet mignon without the hefty price tag. You can fidn this cut from Ickes Beef here on the Range Market website! 
Ingredients: -1 teres major cut
-S&P
-Fresh herbs - rosemary, thyme &/or parsley For the Truffle Butter:
 -1/2 stick unsalted butter
 -1 tbsp truffle paste/ oil
 -Fresh parsley
 -Fresh grated Parmesan (1-2 tbsp) S&P For the steak: Dry brine your steak by coating it in salt, pepper and fresh herbs. Wrap in plastic wrap and leave in fridge for 24 hours. Set out at room temperature for 30 mins before cooking. Cook in an oiled cast iron skillet for 4-7 mins each side depending on desired wellness. Important: allow this steak to REST for at least 15 mins before slicing and serving. Because of where this cut is located on the animal, it requires more time to set so no juices are lost. For the butter: combine room temperature butter and all ingredients in a small dish. Add a hefty tbsp to the cast iron skillet to cook your steak in and serve a knob on top of your prepared and sliced steak medallions. Enjoy!