Category Archives: Steaks

Steak with Cherry Peppers and Mushrooms

Steak – BBQ with Cherry Peppers and Mushrooms
 
This recipe for BBQ grass-fed steaks was shared by Bill Carey from Fayston, Vermont. Note to Nancy: where to buy the Tom Perrini or what are alternatives? This could use amounts – i.e: one mushroom per steak, etc. Also you should recommend type of steak to use.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Steak
Ingredients
  • 1 ½ inch thick grass-fed steaks
  • Hot Italian cherry peppers
  • Mushrooms
  • Tom Perrini Steak Rub
Instructions
  1. Cut multiple slits into the steak for stuffing.
  2. Cut the cherry peppers and mushrooms into thin slices (do not remove the seeds from the peppers).
  3. Lightly sauté the peppers and mushrooms in a pan.
  4. Insert the pepper and mushroom mixture into the slits in the steak.
  5. Rub the Tom Perrini on both sides of the steak.
  6. Grill steak on barbecue to 140 degrees F.

 

Steak BBQ – in a Cilantro & Olive Paste

Steak BBQ – in a Cilantro & Olive Paste
 
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Thanks to Shannon Hayes for this recipe, published in Free Range Farm Girl: Cooking Grass-fed Beef. This recipe makes enough paste for one or two steaks. See the number of steaks by cut in the ingredients list. If steaks are boneless, allow ½ pound per person. For bone-in allow 1 pound per person. The steak you choose should be about 1 ¼ inches thick.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Steak
Ingredients
  • ½ cup fresh cilantro
  • 3 ounces pitted black olives
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground black pepper
  • 2 Tablespoons olive oil
  • 1 clove garlic
  • 1 sirloin tri-tip or sirloin or sirloin tip steak
  • or 2 rib, porterhouse, T-bone, NY strip steak or tenderloin.
Instructions
  1. Add the first 6 ingredients (all except the steak) to a food processor and puree, making a paste. Generously coat the steaks and allow them to come to room temperature.
  2. Start the grill and warm it until it is medium-hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Using the hand test, the grate will be hot enough when you can hold your palm five inches above it for no more than three seconds.
  3. Sear the steaks for 2 minutes on each side directly over the flame. Then, move steaks to the part of the grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-140 degrees F. about 15-25 minutes, depending on the size of the steak.
  4. Remove the steaks to a platter and tent loosely with foil, allowing the juices to redistribute in the meat before serving.

 

Emerald Sauce for Steak & more!

Emerald Sauce for Steak & more!
 
Makes about ½ cup, enough sauce for about 4; can be doubled, but see note below. Makes a wonderful topping for grilled steaks.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: steak
Ingredients
  • 1 cup coarsely chopped fresh parsley leaves, packed
  • ¼ cup coarsely chopped fresh basil leaves, packed
  • 2 mixed tablespoons coarsely chopped leaves of other soft green herbs, such as oregano, tarragon, thyme, cilantro, chervil or marjoram
  • 1 tablespoon minced garlic (about one fat clove)
  • 1 tablespoon capers, drained and rinsed
  • ¼ teaspoon coarse salt, plus more to taste
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup olive oil
  • Freshly ground pepper to taste
Instructions
  1. In a mortar combine herbs, garlic, capers, salt and lemon juice and pound to a paste with the pestle. (Alternately, pulse together in a food processor.)
  2. Add olive oil and pound or pulse until emulsified.
  3. Taste and adjust seasoning.
  4. Serve as a topping for pretty much anything including grilled meat, fish, tofu, vegetables or grains.
More
If you want to double the quantity, depending on the size of your mortar, you might need to pound the herbs down in two batches.

Freeze leftovers in ice cube trays for soups and stews in winter.

 

Recipe for Emerald Sauce for Grass Fed Beef
Photo by MELISSA PASANEN of the Burlington Free Press, Burlington, VT

Steak – Santa Maria Style BBQ Beef Tri-tip

Santa Maria BBQ Steak or Tri-tip
 
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From Santa Maria, California, this recipe for grilled grass-fed beef is traditionally prepared with a sliced bottom sirloin roast called a tri-tip steak. This cut ranges from 2½ pounds to 4 pounds. Figure on ½ pound of meat (before cooking) per person. This recipe can also be made using a thick london broil or sirloin steak. We recommend using SVF’s Grass-fed Sirloin steak or Tri-tip roast.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Sirloin Steak, London Broil, Tri-tip Steak Roast, Triangle Steak, Bottom Sirloin Roast
Serves: 4-6
Ingredients
  • 1 grass-fed tri-tip roast, also known as triangle steak look for one well-marbled with fat.
  • 1 Tbsp Kosher salt
  • 1 Tbsp finely ground black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 teaspoon cayenne
  • 1 Tbsp dried oregano
  • 1 teaspoon dry rosemary (or fresh, finely minced)
  • ½ teaspoon dry sage
Instructions
  1. Mix all the ingredients, except the meat, together in a bowl to make the Santa Maria rub.
  2. Place the grass-fed steak or roast in a roasting pan or baking pan with edges (this will help keep the rub from getting all over the floor). Sprinkle the rub on the meat on all sides, and massage the rub into the meat. Cover and let sit at room temp for an hour.
  3. Prepare your grill for hot direct heat on one side, and indirect heat on the other. (By the way, if you are working with a wood-fired grill, Santa Maria BBQ traditionally uses red oak wood.) Sear the roast on all sides, 3-4 minutes per side, or sear the steak 1 minute on each side. Carefully watch the roast during this process as one side of the roast is typically quite fatty and as the fat heats up it can drip down and cause flare-ups. Keep moving the tri-tip away from the flame if flare-ups occur.
  4. Once the tri-tip is seared on all sides, move it away from direct heat and place it fat-side up on the grill rack. If you are using a gas grill with a top rack, I recommend placing the roast on that rack, with an aluminum tray on the bottom rack underneath to catch the fat drippings. If you are grilling on charcoal or wood, you may want to turn the roast over every few minutes, for more even heating. Try to maintain a grill temperature of 250°F to 300°F.
  5. Cover the grill and cook until the temperature of the interior of the tri-tip reaches 120°F for rare, 130°F for medium-rare and 140°F for medium. At this point the roast will take anywhere from 20 to 40 minutes to cook, depending on how hot your grill is, how well done you want it, and the size of the cut. A steak will take a lot less time (3-4 minutes). Note that the interior temperature will continue to rise at least 5°F after you take the roast off the heat.
  6. Once the meat reaches temperature, remove it from the grill and let it rest, loosely tented with foil, for 10 minutes if using a roast and 4 minutes if using steak. Slice against the grain and serve.

 

Steaks or Pork Chops – Skillet Seared

 

Steaks or Pork Chops – Skillet Seared
 
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This recipe for Grass-Fed Beef Steak requires a cast iron skillet and is a quick way to cook our grass-fed steaks when you don’t want to BBQ. We recommend using Snug Valley Farm Strip Steaks, Sirloin Steak or Rib Eye. The method also works for boneless pork chops. Thanks to our friend and web master, Cheryl Michaels, for introducing us to this method.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Steak
Serves: 2-4
Ingredients
  • 2-4 strip steaks, at room temperature
  • Fresh ground pepper to taste
  • A large “pinch” of Kosher salt
  • NOTE: you may use your favorite spice rub instead of ground pepper.
Instructions
  1. Bring the steaks to room temperature, dry them with a paper towel and grind fresh pepper on each side.
  2. Place a 10-to-12-inch well-seasoned cast iron skillet in the oven and set the oven to 500 degrees F.
  3. When the oven reaches temperature, remove the skillet and place it on your cooktop over high heat. Evenly skatter a generous pinch of salt onto the bottom of the skillet – but be careful, too much salt may make the steaks taste too salty.
  4. Immediately place the steaks in the hot, salted, dry skillet. Cook 30 seconds, turn with tongs and cook another 30 seconds. Continue to cook on the stovetop until the steaks reach the desired temperature on a meat thermometer – you may need to reduce the burner temperature a bit. ALTERNATIVELY, after browning the steaks, put the pan straight into the 500 degree oven for 2 minutes. Turn the steak and cook for another 2 minutes. (Four minutes is for medium-rare steak, adjust the time for rare or medium.)
  5. Remove the steak from the skillet, cover loosely and rest for 2 minutes then serve immediately.
More
Snug Valley Farm Pastured Heritage PorkQuick searing steak keeps the juices inside the meat. Always turn with tongs or a spatula and test with a needle-end meat thermometer so the juices don’t escape.

If the meat sticks to the pan when you try to turn it, give it another few seconds to cook.

This method also works for Boneless Pastured Pork Chops. If cooking chops, follow the directions above and keep in mind that pastured pork can be cooked rare to medium rare. No need to cook it well done.