Great cooking ideas from your butcher

Marinated Grilled Flank Steak - This is one of the most tasty cuts of steaks on the beef.  It’s very simple to fix.  Marinate in zesty Italian salad dressing for a few hours and grill 8 minutes on each side for medium well and a little less for rare.  Slice thin across the grain and serve with your favorite side dish.

BBQ Tri Tip Roast - 1 whole Tri-tip (bottom sirloin) not trimmed too much, 1 10-oz. bottle Kikkoman teriyaki marinade & sauce, ½ cup soy sauce, 2 tablespoons garlic ( more never hurts) and a dash of pepper.  Cover the marinated meat and refrigerate for 24 hours, turning once. Grill roast for 20 minutes on each side, and it's very important to cut against the grain, and serve.  The meat will turn very brown, and this is ok.  Its just from the marinade.  You will love the flavor and it will for sure be a hit with family and guests.

Southwestern Style BBQ Pork Roast -1 boneless center cut butterflyed pork loin roast.  4 cups of your favorite margarita mix, 1 fresh garlic clove minced well, 1 shot tequila, dash of salt, pepper, cover and refrigerate 4 hours, grill 25 minutes each side and serve.

Leg-of-Lamb - Cut slits in leg, 1 or 2 garlic cloves sliced, stuff lamb with garlic, top with rosemary, salt pepper, garlic powder and olive oil.  Pre-heat oven to 350, do not add water or cover roast, and cook for 15 minutes per pound for rare, 20 minutes for more well done.  Serve with creamy horseradish or mint jelly.  To make the horseradish fresh and tasty, you will need a 12-oz sour cream, garlic powder, salt and pepper and straight horseradish from the root, extra hot.