Now that we are just 10 weeks away from picking up our pasture-raised pig we need to make some freezer space for all that pork. Time to eat some more beef!
Grass-fed beef cooks differently than standard corn-fed beef. Cows are fed corn because the grain causes them to gain weight faster and the result is a higher fat content in the meat. Grass fed beef is not as fatty, so you cook it at a lower heat for a shorter amount of time. Since our cooking experience has been limited to corn-fed beef, we saved some of our nicer cuts of meat until we had a better idea of how to cook them properly.
Enter last week’s sirloin steak. I found this marinade recipe on Cook’s Illustrated and wow… it was TASTY! The subtle flavors infused the meat without being overpowering. I didn’t want to waste the leftover marinade, so I just placed it in a bag and froze it for next time. As I thaw my next steak, I will also thaw the marinade and voila, a delicious dinner will be ready in a jiffy!
steak with garlic, ginger, & and soy marinade
marinade:
1/3 cup soy sauce
3 tbsp vegetable oil
3 medium garlic cloves
1 tbsp minced fresh ginger
2 tbsp dark brown sugar
2 tsp grated orange zest from one orange
1/2 tsp red pepper flakes
meat
2 pound sirloin steak (grass fed or corn fed), trimmed of excess fat
Combine all ingredients in a food processor and blend until garlic is well chopped.
Pour over steak and place in fridge for 1 hour, flipping half way through.
Sear the steak on both sides over medium high heat to seal in the juices. Then cook for 5-10 minutes until the steak is cooked through. (I like to use a thermometer so that I know whether it’s rare or medium or well done.) Remember to pull your steak off BEFORE it’s done because it will keep cooking as it rests.
Let cool for 5 minutes and then serve.
2 responses so far ↓
1 LeAnn // Jan 31, 2010 at 7:15 pm
Mmmm, that sounds good. Go Bessie!
2 Mrs. V // Apr 11, 2015 at 10:18 am
Trying this on veggie skewers.
Sounds perfect.