I was talking with my mother-in-law about the new beef family pack on Marketplace. She has a lot of beef recipes and understands how to get the most out of the healthier, but more tough grass-fed steaks. Mesa Top Farm raises grass-fed and grass-finished beef from Ayrshire steers. This is an old-fashioned breed that offers good ”dual purpose ” functionality: the mother cows are good for milking and the steers make good beef.
The beef is up to one-third leaner than grain-fed cows and will require a lower cooking temperature and shorter cooking time. It needs to retain as much moisture as possible, so don’t pierce it with a fork as you might a more fatty cut of beef. Most cuts of the beef are as lean as commercial skinless chicken breasts and bison, according to several websites for sustainable beef. It is also lower in calories and includes more Omega-3s.
Here is a recipe adapted from the Indian Cookin’ cookbook. These are traditional recipes for steaks and work well with the grass-fed beef. The marinade will make a more tender steak.
1 or 2 Steaks (you can adjust the amount of ingredients below)
2 Onions, sliced
1 cup Apple Cider Vinegar
1 cup Water
1/2 cup Maple Syrup
2 tblsp spice blend of Rosemary, Thyme and Parsley
salt and pepper to taste
Mix all of the ingredients together in a shallow baking dish so that the meat will evenly be marinated. Let the marinade stand alone for a few hours to mix. Add the steaks and place in the refrigerator for 24 hours. Remove the steaks and pat them dry. Use a cast iron skillet to brown the meat on both sides. Lower the heat and finish cooking (you may need to add oil to prevent sticking). Cook the marinade, add a little flour and create a gravy to go with your steaks.