Category Archives: Steak, Flank & Round

Roulade – Mary Ann’s

Roulade – Mary Ann’s
 
This recipe was shared by fellow Vermonter – Mary Ann Duke. Mary Ann likes to serve her steak roulade with potato pancakes. Nancy – could we change shortening to be more specific? What would you use?
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Steak
Ingredients
  • 1 lb Top round steak, thin sliced
  • 2 Slices of bacon cut into small pieces
  • ½ Small onion, sliced thinly
  • 1 Tablespoon flour seasoned with salt and pepper
  • Shortening
  • Water
Instructions
  1. Cut the steak into 2 inch square pieces.
  2. Evenly distribute the bacon and onion on the pieces of steak.
  3. Roll up each steak, securing them in position with 2 toothpicks.
  4. Dredge steaks in flour.
  5. Add the shortening to a heavy sauté pan and brown steak on all sides.
  6. Cover the steak rolls with water, and simmer for 1 – 1 ½ hours.

 

Beef Jerky

Beef Jerky – oven baked
 
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This beef jerky recipe was shared by Tom Cantwell. Tom dries the jerky in the oven, so this recipe does not require any special equipment. For a lean jerky, make this with Snug Valley Farm’s grass-fed round or flank steak.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Round or Flank Steak
Ingredients
  • 1 lb Very lean round or flank steak
  • 4 Tablespoons Soy sauce
  • 4 Tablespoons Worcestershire sauce
  • 1 Tablespoon Ketchup
  • ¼ teaspoon Black Pepper (use more pepper for hotter jerky)
  • ¼ teaspoon Garlic powder
  • ¼ teaspoon Onion salt
  • ½ teaspoon Salt
Instructions
  1. Remove fat from the meat and place in a freezer. When semi-frozen, it is easily cut into ⅜ or ¼ inch strips (the thinner the slices, the faster the drying). Note: meat cut with the grain will be chewy, against the grain, tender.
  2. Combine remaining ingredients in a large bowl. Add the meat and marinate for 1 hour in the refrigerator.
  3. Remove from refrigerator and drain in a colander. Place meat on cookie sheets to dry. For faster drying, do not overlap meat and turn at least once during drying.
  4. Dry in 200 degree oven for 4 hours on cookie sheets. It is ready when it bends like a green willow without breaking.
  5. Refrigerate for long term storage.

Teriyaki Steak – Grilled

Teriyaki Steak – grilled
 
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This is our favorite teriyaki steak recipe. Marinate for at least 30 minutes, or up to 24 hours in the refrigerator. Plan to let it sit at room temperature for 30 minutes before grilling.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Flank or Round Steak
Serves: 3-4
Ingredients
  • 1 ½ – 2 lbs Flank or round steak
  • ¼ cup Soy sauce or tamari
  • 1 inch Fresh ginger root, finely grated with a microplane
  • 1 Tablespoon Honey
  • 2 teaspoons Sesame oil
  • 2 Scallions, sliced (both green and white parts)
Instructions
  1. Combine all the marinade ingredients in a large zippered storage bag and mix thoroughly.
  2. Place steak in bag, squeeze out excess air and seal. Allow it to marinate in the refrigerator for at least 30 minutes.
  3. Take bag out of refrigerator, turn over and allow it to sit at room temperature for 30 minutes.
  4. Remove the steak from the marinade and grill for 3-5 minutes on each side. Discard the marinade.
  5. Allow the steak to rest for 5-10 minutes, for the juices to redistribute back to the steak.
  6. Slice the steak against the grain.

 

Braised Beef

Braised Beef
 
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This braised beef recipe is from Claudia DeLucia of Chelmsford, MA. Claudia serves this over egg noodles, rice or mashed potatoes.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Round Steak, Chuck Roast
Ingredients
  • 1 ½ – 2 lbs Round Steak or Chuck Roast
  • ¼ cup Flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 Tablespoon oil
  • 1 can of mushrooms (drained) or fresh mushrooms
  • 1 Onion, sliced
  • 2 Garlic cloves, crushed
  • ¼ teaspoon Thyme
  • 1 Tablespoon Vinegar or ¼ cup Red Wine
  • 2 Tablespoons Ketchup
  • ⅓ cup Water
Instructions
  1. Preheat oven to 325 degrees F.
  2. Cut steak into cubes and dust in seasoned flour (with salt and pepper)
  3. Add the oil into a frying pan and brown the steak on all sides, transfer the steak to a casserole dish.
  4. Place the remaining ingredients into the skillet. Heat to a simmer, stir to mix. Scrape the bottom of the pan to deglaze.
  5. Pour the sauce over the steak, cover tightly and bake in the oven for 2 – 2 ½ hours.

 

Top Round Steak – Pan Cooked with Chili Paste Marinade

Marinade – with Chili Paste for Pan Cooked Steak
 
Thanks to Inn Kavaugh for this easy chili paste marinade recipe for top round steak.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Steak
Ingredients
  • 1 ½ lbs Grass-fed Top Round Steak
MARINADE:
  • Extra virgin olive oil
  • Balsamic vinegar
  • Chile paste with garlic
Instructions
  1. Mix the oil, vinegar and chili paste together. Use proportions based on your taste and use enough oil to make a thick liquid.
  2. Place steak in marinade and allow to marinate in the refrigerator for 24 hours.
  3. Cook in a cast iron skillet on the stovetop for 12-15 minutes on medium-high heat. Watch that you don’t overcook this. Grass-fed beef is best served rare to medium rare.
More
You can make your own chili paste with chili, salt, garlic and soy bean oil. Pound the dry ingredients together then stir in just enough oil to make a paste. Use amounts that suit your taste.