|
Classic Grilled Steaks
No summer would be complete without a barbecue dinner of grilled steaks and fresh salad from the garden. Below are basic, no fail techniques for ensuring your place as the neighborhood grill maestro.
SHOWCASE * IN A HURRY * MINIMUM PREPARATION
SERVES 2 (RECIPE IS EASILY DOUBLED)
2 steaks, preferably 1 ½ inches thick (T-bone, porterhouse, New York strip, top blade, rib eye, or rib steaks will all work)
Coarse salt and freshly ground black pepper or Herb rub.
Sprinkle the steaks liberally with salt and pepper or season with one of the herb or spice rubs suggested above.
Bring the steaks to room temperature while you prepare your grill. Heat the grill so that one-half is hot and the other half is just warm.
Lay the steaks on the hot half of the grill, and sear until well browned, about 2 to 3 minutes. Turn, sear until well browned, and move them to the warm side of the grill. Grill them 5 to 10 minutes longer, or until they have reached the desired doneness (120’F for rare, 135’F for medium). To gauge the temperature, insert a meat thermometer into the side of the meat rather than the top, being sure not to get close to any bones.
When the steaks have reached the right temperature, remove from the grill, tent with foil, and let rest for 3 to 5 minutes before serving.
California Pot Roast
Nancy Oswald, Oswald Cattle Company, Colorado
This recipe is so easy that your kids could, with a little help, put it together before they leave for school and finish it up when they get home. School-age children are never too young to participate in your kitchen doings.
ON A BUDGET * MINIMUM PREPARATION * KID-FRIENDLY
SERVES 6
1 4-to 5-pound chuck, rump, 2 cloves garlic, minced
or round roast 2 tablespoons dark brown sugar
1-tablespoon salt ½ teaspoon dry mustard
2 teaspoons freshly ground black pepper ¼ cup fresh lemon juice
3 tablespoons olive oil ¼ cup apple cider vinegar
½ cup water ¼ cup ketchup
2 cups tomato sauce, fresh or canned 1 tablespoon Worcestershire sauce
1 onion, coarsely chopped
Rub the chuck roast with the salt and pepper.
Heat the olive oil in a large skillet over medium-high heat, and brown the roast, about three (3) minutes per side.
Place the meat in a slow cooker with the water, tomato sauce, onion, and garlic. Cook on low heat all day, for about 5 to 6 hours.
About 1-¼ hours before you are ready to eat, combine the brown sugar, dry mustard, lemon juice, vinegar, ketchup, and Worcestershire sauce. Pour over the meat, and continue cooking another hour until fork-tender.
Remove the meat, slice, and place on a warm platter. Meanwhile, let the sauce thicken by simmering on the stove for a few minutes; pour over sliced roast and serve.
Burgers
Grass-fed beef makes fabulous classic hamburgers using only ground-beef and salt and fresh ground black pepper, but here are a few other ways to prepare them. Regardless of which method you choose, be sure to check the handy tips below for the ultimate hamburger.
TIPS FOR COOKING THE ULTIMATE HAMBURGER
Loren A. Olsen, M.D., Malabar Farm, Iowa
Loren Olsen takes the business of burgers seriously, elevating their production to high science and art form. Below are a few of his tips, plus a few extra considerations to guarantee the perfect burger. For safety, ground beef should be kept refrigerated until just before cooking and the burgers should be cooked to a minimum internal temperature of 160’F.
1. The ideal patty is 6 ounces of raw meat (ideally, ground chuck), shaped into a 4 ½ -inch circle, ¾ -inch thick on the edges and ½ -inch thick in the center. To do this, simply form the burger, and then gently press in the center on one side to form a small depression. These patties will cook evenly, and they will not end up puffy and round.
2. If you are grilling your burger, be sure that the grill is hot and that the grate is clean. This should help ensure that the burgers will not stick, but it is OK to brush on a little oil before cooking as a preventive measure.
3. Burgers should be grilled or fried over medium-high heat for a nice crusty exterior and a juicy interior. According to Loren, you can tell if your grill is hot enough if you can hold your hand 5 inches above the grill rack for 3 to 5 seconds, but no longer.
4. Leave the grill uncovered while the burgers cook.
5. Six-ounce burgers do not require much cooking time—2 minutes and 30 seconds on the first side and 3 minutes after flipping will yield a medium burger.
6. Do not press on the burgers with your spatula while you are cooking—you will squeeze out the juices.
7. To toast buns, split them open, and lay the halves, cut-side down, on the grill rack for the last 45 to 60 seconds of the cooking time.
8. If you like cheeseburgers, try shredding the cheese and mixing it in with the ground beef before you make the patties. The cheese will be more evenly distributed, and you will not risk over cooking your burger while you are trying to melt a slice of cheese on top after your burger is done.
Best-Ever Beef Burgers
Tina Sawchuck, Muriel Creek Cattle Company, Alberta, Canada
IN A HURRY * ON A BUDGET
MAKES 4 HAMBURGERS
1 ½ pounds ground beef, 1 teaspoon dried, minced onion
preferably 80% lean (20% fat) ½ teaspoon garlic powder
1 egg, lightly beaten ½ teaspoon salt
2 teaspoons oyster sauce ¼ teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce ¼ cup fresh breadcrumbs
Place the ground beef in a mixing bowl. Whisk together the egg, oyster sauce, Worcestershire sauce, minced onion, garlic powder, salt, and pepper. Pour over the ground beef; add the breadcrumbs. Using your hands, lightly mix all the ingredients together. Cook according to the instructions on page 48.
Feta and Herb Stuffed Burgers
Kacey and Kelly Peterson, River Run Farm, Oregon
IN A HURRY * ON A BUDGET
SERVES 3
1/3 cup crumbled feta cheese
1 heaping tablespoon fresh oregano, minced
2 tablespoons fresh spinach, chopped
1-pound ground beef
Salt and freshly ground black pepper to taste
Mix feta, oregano, and spinach in a small bowl; set aside. Divide the ground beef into three equal portions, and form into burgers. Place 1/3 of the feta mixture in the middle of each patty, and re-form into a patty, making sure you cover the stuffing with meat. Sprinkle with salt and pepper, and cook as directed on page 48.
Slow-Cooker Chili
The secret to chili is how you select and use your chili peppers. If dried ancho and chipotle peppers are not available in your local market, just substitute, bearing these points in mind; dried chiles have a richer, fruitier flavor than fresh; smaller chiles are hotter than larger ones; the seeds and white veins generally contain all the heat but no chili flavor; and finally, if you like great chili flavor but are less enamored with the spice, add one whole chili pepper to the pot, but remove it before serving. The recipe below is for a medium-hot chili.
ON A BUDGET * MINIMUM PREPARATION
SERVES 6
For the chili:
1 pound dried dark red kidney beans 1 28-ounce can crushed tomatoes
2 tablespoons fresh lemon juice 2 cloves garlic, chopped
1-pound ground beef 2 tablespoons chili powder
2 tablespoons olive oil 1 teaspoon freshly ground cumin
1 dried ancho chili pepper, seeds and 1 teaspoon dried oregano
white membrane removed, chopped 1 teaspoon salt
1 dried whole chipotle pepper 1 teaspoon freshly ground black pepper
1 medium onion, coarsely chopped
For the topping:
1 cup shredded Monterey Jack 1 cup sour cream
or cheddar cheese
Cover beans with warm water, stir in lemon juice, cover, and soak in a warm place for 18 to 24 hours. Drain, rinse, and place in a slow cooker.
In a skillet over medium-low heat, brown the ground beef in olive oil. Combine the meat and remaining chili ingredients in the slow cooker, and cook on high for 4 to 5 hours or on low for 8 to 10 hours, until the beans are tender. Depending on how your cooker works, you may need to add an extra ½ cup of water during the cooking time to prevent the chili from drying out. Remove the whole chipotle pepper.
Serve the chili topped with shredded cheese and a generous dollop of sour cream.
Flambeau Roast
Jon and Wendy Taggart, Burgundy Pasture Beef, Texas
Here is a delicious way to enjoy some of the otherwise tougher cuts of beef. This recipe calls for significantly less liquid than a traditional pot roast, so the resulting broth is rich and flavorful.
SHOWCASE * ON A BUDGET
SERVES 4 TO 6
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
2 ½ to 3 pounds roast, either chuck, rump, or heel of the round
2 tablespoons olive oil
1 onion, coarsely chopped
1 shallot, finely chopped
½ to 2/3-cup good brandy
Fresh herb bouquet of thyme, rosemary, and a bay leaf (or 1 dried bay leaf
and 1 teaspoon each of dried thyme and rosemary)
Preheat oven to 225’F.
Rub the salt and pepper into the roast. Heat olive oil in a Dutch oven, and brown the roast on all sides. When browning is almost complete, add the onion, garlic, and chopped shallot. Continue cooking until the onions are translucent.
Remove the roast from the heat. Add the brandy, and immediately light the roast with a match. Allow the fire to burn out on its own, and then add the herbs. Cover, and place back on medium heat until the meat begins to sizzle.
Roast the meat, covered, in oven until tender (about 2 to 3 hours). Slice. Spoon the sauce over the meat when serving.
Fiesta Beef Casserole
Tom and Dale Lasater, Lasater Grasslands Beef, Colorado
The Lasater family has been ranching cattle since 1882. This recipe from the current operators, Tom and Dale, is an easy dish to bring to potluck suppers and a good way to make a little ground beef go a long way.
IN A HURRY * ON A BUDGET * KID-FRIENDLY
SERVES 6
2 tablespoons olive oil
1 ½ to 2 pounds ground beef
Salt and freshly ground black pepper to taste
1-tablespoon chili powder
12 ounces chunky salsa
1-cup corn, fresh or frozen
¾ cup mayonnaise or sour cream
2 cups crushed tortilla chips
2 cups shredded sharp cheddar or jack cheese
1 head lettuce, coarsely chopped
3 tomatoes, seeded, coarsely chopped
Preheat oven to 350’F
Coat a large, heated skillet with olive oil. Add the ground beef, sprinkle with salt, pepper, and chili powder; cook until the meat browns.
Remove beef to a large bowl, and add the salsa, corn, and mayonnaise or sour cream. Spread one-half of the meat mixture on the bottom of a 2-quart casserole. Top with one cup of the tortilla chips, followed by one cup of the cheese. Repeat the layers. Bake for 20 minutes.
Serve on a bed of chopped lettuce, and top with tomatoes.
Meatballs in Pineapple Sauce
Aleta Casciaro, H. and Seth Williams, Earth Cycle Farm and Troedel Place, Washington
This is a delightful recipe for an appetizer or for a potluck gathering.
IN A HURRY * ON A BUDGET * KID-FRIENDLY
SERVES 10 AS AN APPETIZER
For the meatballs:
½ cup dry breadcrumbs
2 tablespoons finely chopped onions
½ teaspoon salt
½ teaspoon Worcestershire sauce
1 egg, lightly beaten
1-pound ground beef
2 tablespoons olive oil
Mix all the ingredients, except the olive oil, in a large bowl. Shape into 1 ½-inch balls. Sauté meatballs in the olive oil over medium heat, turning occasionally, for about 15 to 20 minutes, until browned. Pour off the fat, remove the meatballs from the skillet, and set aside.
For the pineapple sauce:
½ cup packed light brown sugar
1-tablespoon cornstarch
1 13 ¼-ounce can of chunk pineapple, in natural, unsweetened juice
1/3-cup apple cider vinegar
1-tablespoon soy sauce
1 small green bell pepper, coarsely chopped
Mix together the brown sugar and cornstarch, and add to the skillet used for the meatballs. Pour in the pineapple and juice, and add the vinegar, soy sauce, and chopped pepper. Over medium heat, bring to a boil, stirring constantly. Reduce heat immediately, add meatballs, and simmer 10 minutes longer.
Grilled Foxhollow Farm Roast
This is a great way to make a delicious Grass Fed Beef Roast even more juicy and tender on the grill. You can use this recipe for a main dish, a topping to salads, or for steak sandwiches.
2-3lb. Foxhollow Farm Roast
1/3 cup bottled steak sauce
3 tbsp. oil and 3 tbsp.lemon juice
1 1/2 tsp. sugar
salt & pepper
Mix Marinade together in a Zip Lock Bag. Place roast in marinade, in refrigerator for at least 4 hours (turnng once to get both sides nice and juicy). Grill over medium coals for 30 minutes (15 min. on each side), or until desired doneness.
Marinated Grass Fed Beef Steaks
Prep. Time: 5 min.
Marinate Time: 8-24 hours
Grill Time: 10 min.
Resting Time: 10 min.
Ingredients: 2 Foxhollow Farm Steaks ( Ribeye, NY strip, Top Sirloin, filet)
Marinade: 1/2 cup soy sauce, 1/2 cup sliced onion, 1/4 cup brown sugar, 2 large garlic cloves (minced), 1/4 tsp. ground ginger, 1/4 tsp. ground black pepper
Directions: combine marinade ingredients together in zip lock baggie, add the steaks and make sure they are coated on both sides. Refrigerate for 8-24 hours, flip the steaks over a couple of times to make sure the steaks marinade evenly.
before grilling, allow the steaks to come to room temperature ( around 30 min)
Grill steaks 5 min. per side for medium-rare. Remove from grill and lightly cover with foil for 10 min. This allows the meat to become more tender. ENJOY!
Blueberry Hamburgers
It may sound nuts but it is actually a delicious combination that was a huge hit at our Thunder Over Louisville cook out. Adding fruit to low fat beef is a perfect way to get some added moisture in your burgers. Feel free to experiment and come up with your own mix. Some suggestions inlcude; Minced Cherries, prunes, carrotts, onions, spinach,and olives.
3 Tbsp. Fresh or thawed frozen blueberries
1 lb. Foxhollow Farm Ground Beef
dash of salt and pepper
Directions: Blend Blueberries in a food processor, or mix and mash then until pureed. In a medium bowl combine pureed blueberries, ground beef, and salt & pepper. Form Beef mixture into 3-4 patties (depending on the size you want). Grill or pan-fry to desired doneness. Top with your favorite cheese and Enjoy!
Ribeye Steaks are premium, high flavor, and relatively tender cuts of meat that are perfect for grilling. They should be grilled low and slow to a doneness of no more than medium rare. Served limber.
Sirloin Steaks are premium, high flavor, and relatively tender cuts of meat that are perfect for grilling. They should be grilled low and slow to a doneness of no more than medium rare.
Sirloin Kabobs are one of the “fun” barbeque meals. Place beef in a bowl. Mix your favorite marinade; pour over beef, cover and refrigerate, stirring occasionally, at least one hour. Thread beef cubes and vegetables on skewers; brush with marinade-either broil on a grill or in an oven. In an oven, broil kabobs with tops about eight inches from heat; turn and brush with marinade. Broil until done to no more than medium rare. Brush with marinade again before serving. On a grill use the same approach as with a Sirloin Steak brushing now and then with your marinade.
Beef tenderized Round Steak is great for chicken fried steak and super for stir-fry. In stir fry, cut the meat in strips.
Beef Cube (Minute) Steaks come four to a one-pound pack. They make great breakfast steaks (steak and grass-fed eggs!) and are perfect for quick meal preparations. They can be fried at relatively low temperature in a pan with a little olive oil. Cook to no more than medium doneness. Most folks overcook these steaks at first.
Sirloin-Tip or Rump or Top Round Roasts are nice for roasting low and slow in the oven. These roasts should be prepared with a meat thermometer and cooked to no more than the medium rare point for optimum eating enjoyment. They should be thin sliced for serving.
Chuck Roast or Arm Roast – easy to prepare. Put in the crock pot (or covered pot in the oven) at about 200 degrees. Keep covered and cook for six hours or more. About two to three hours before the roast is finished add in onions, carrots, and evenly tomatoes. Near the end, pull out the round marrow bone, scoop out the marrow and stir the marrow into the gravy in the bottom of the pan. Throw the bone to the dog. Incredible flavor! Incredibly good for you.
Ground Beef – it is great for meat loafs, ground beefsteak, tacos, meatballs, and the list goes on and on.
Ground Beef Patties are simple and quick. Cook with low heat and do not over cook.
Short Ribs are powerful flavored and perfect for barbequing low and slow. You may have your own barbeque sauce…often we cook these cuts in a covered pan in the oven or a crock pot at about 200 degrees for six hours or so.
Meaty Soup Bones makes for a wonderful, nutritious beef stew that is good for both winter and summer. Imagine the carrots, onions, garlic, and other vegetables and seasonings in the pot stewing along with the great aroma of grass-fed beef.
Marrow Bones (grass-fed only) are marking a comeback in modern cuisine because they are good fats that are loaded with CLA. Marrow bones can be cooked alone for preparing gravies and sauces, or they can be put in stews and soups. Once the marrow is soft it can be dug out of the bones and stirred into stews and soups for boosting the already incredibly great flavor of grass-fed meat dishes.
Hawaii’s Gold Macadamia Nut Oil is the finest of all cooking oils. The subtle, nutty flavor of this pure macadamia nut oil is delicious with fish, chicken, and vegetable dishes. Excellent as a base for salad dressings. It imparts a delightful buttery flavor. Excellent for sautéing and stir-frying due to the high smoke point.
Foxhollow Farm's Meatballs
1 lb. Foxhollow Farm's Ground Beef 2 cloves Garlic
2 Eggs 1 Teaspoon Salt
1/4 Cup Bread Crumbs 1/2 Teaspoon Ground Black Pepper
1 Tablespoon Parsley 1/2 Tablespoon Olive Oil
Stir together all ingredients in medium size bowl, form mixture into 1 1/2 -inch diameter meatballs, bake @ 350 for 15 minutes, ENJOY!
Sirloin Steak Salad
1 Foxhollow Farm Top Sirloin Steak
Lettuce (about 8 cups)
1/2 cup crumbled blue cheese
1/2 cup dried cherries or dried cranberries
1/2 cup pine nuts or Chopped Walnuts, toasted
Dressing: 1/2 cup Olive Oil; 1/4 cup red wine vinegar; 2 cloves Garlic, minced; 1 tsp. Salt; 3/4 teaspoon pepper
1. Whisk dressing Ingredients in medium bowl until blended. Remove and reserve 1/2 cup.
2. Cut Sirloin steak lengthwise in half, then crosswise into 1/8 to 1/4 inch thick strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator for 30 minutes.
3. Remove beef from marinade; discard marinade. Heat large skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Do not OVERCOOK!!
4. Combine Lettuce, and reserved dressing in large bowl; toss to coat. Divide among 4 plates. Arrange beef evenly on lettuce; sprinkle with cheese, cherries and nuts.
|
