Grilled Grass-Fed Steak Three Ways
Fire up the grill and serve 100% grass-fed steak at your next summer BBQ with these great ways to make it:
- Ribeye with Chimichurri: Drizzle your grilled ribeye with chimichurri, a traditional Argentinian sauce filled with a blend of fresh herbs, garlic, and red pepper. In a food processor, blend 1 red chili pepper, 3 chopped garlic cloves, 1/2 cup chopped cilantro, 1/4 cup chopped flat-leaf parsley and 2 tablespoons of finely chopped oregano. Add 3/4 cup of extra virgin olive oil, 1/2 cup of red wine vinegar and 1 tablespoon of salt and blend. Season with more salt to taste. Make it your own by adding a chopped shallot or half a teaspoon of ground cumin.
- Strip Steak with Mushrooms and Crispy Onions: Dress up a grilled strip steak with mushrooms sautéed in oil and red wine. For an extra touch, top with gluten-free, Paleo crispy onions. Here’s how to make them: slice onions and dry well. Coat them in tapioca flour or arrowroot starch. Heat oil over medium-high heat, with a visible amount of oil covering the pan. When it sizzles, place onions on the pan, making sure they aren’t too crowded. Cook for around 2 minutes. Then, flip carefully and cook for 2 minutes more. Remove onions and leave to crisp a little more and drain on paper towels.
- Grilled Garlicky Sirloin: Crush 10 peeled garlic cloves with salt and pepper. Add 2 tablespoons of olive oil and 1 tablespoon of freshly squeezed lemon juice. Grill steaks. In the last few minutes of cooking, brush with the garlic mixture. Serve steaks with grilled broccoli or asparagus and roasted potatoes.