Category Archives: Steak, Flank & Round

Top Round Steak – BBQ with Pepper Marinade

BBQ Top Round Steak with Pepper Marinade
Thanks to Melissa Purdy of Vermont for submitting this marinade recipe for grilled grass-fed top round steak. Don't be afraid of the cayenne, most of the spiciness cooks off.
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Steak
  • 1 ½ lbs. Grass-fed Top Round Steak
  • 1-3 teaspoons cayenne pepper
  • Crushed peppercorns
  • Apple cider vinegar
  • Olive oil
  • 5 garlic cloves, crushed
  • Touch of salt
  1. Combine all the marinade ingredients together, mixing thoroughly.
  2. Place steak in marinade (you may use a zippered plastic bag for this if you prefer).
  3. Allow to marinate in the refrigerator for one or more hours, turn after 30 minutes to marinate both sides.
  4. Remove from refrigerator and let sit at room temperature for 30 minutes.
  5. Cook the steak on the grill, watching carefully that it doesn't overcook. Grass-fed beef is best served rare or medium rare.


Flank Steak – Grilled with Lemon & Garlic Marinade

Grilled Flank Steak with Lemon & Garlic Marinade
This classic marinade is for grass-fed flank steak. A great taste cooked on the BBQ or broiled in the oven. Best made with grass-fed beef from Snug Valley Farm.
Recipe for: GRASS-FED BEEF
Cut of Meat: Flank Steak
  • 1 ¾ lbs Grass-fed Flank Steak
  • ½ cup Lemon Juice
  • ½ cup Olive Oil
  • ¼ cup Dry Red Wine
  • 2 Garlic Cloves, minced
  • 2 Tablespoons Marjoram
  • 2 teaspoons Hot Sauce
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  1. Combine all of the marinade ingredients in a casserole dish or a ziplock bag, mix thoroughly.
  2. Add the steak, turning it to evenly coat with the marinade.
  3. Cover or seal, place in refrigerator for 8 hours.
  4. Remove the steak, discard the marinade.
  5. Grill the steak for 4-6 minutes on each side. Watch carefully so that you do not overcook. Grass-fed beef is best served rare or medium rare.
  6. Slice against the grain and serve immediately.


Rouladen – Helm’s Rolled Stuffed Grass-fed Beef

Rouladen - Rolled Stuffed Beef
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This grass-fed beef recipe is from a region in Southern Germany where I grew up - small farms - small budgets - great cuisine. My Swabian mother was able to prepare delicious meals using mostly homegrown ingredients. We enjoy many of her recipes using our grass-fed beef and are happy to share this one with you. Helm
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Roast, Top Round Steak, Flank Steak
Serves: 4
  • 2 pounds Grass-fed beef - Top Round Roast or thick Top Round Steak or Flank Steak
  • ½ pound bacon slices, finely diced
  • 1 large onion, minced
  • 1 cup packed fresh parsley, minced
  • Salt and pepper
  • 2 Tablespoons all-purpose flour
  • ⅓ cup Dijon mustard
  • 3 Tablespoons sour cream
  • 1 cup red wine
  • 1¾ cup beef stock or water
  • 3-4 Tablespoons cooking oil
  • Have on hand: kitchen string or butcher's twine and wax paper
  2. Place whole meat in freezer for 2 hours before slicing, this will make slicing easier.
  3. Thinly slice length wise to make a sheet of meat approximately 4 x 8 inches by ¼ inch thick; shape is dependent on the shape of the meat and thus irregular; thinner or thicker is fine.
  4. Using a meat mallet, evenly pound the meat on both sides until the meat is thin (you may cover the meat with plastic wrap for easier pounding).
  6. Season the meat with salt and pepper on each side. Spread a thin layer of mustard on one side.Sprinkle a thin layer of onions, bacon, and parsley onto of the mustard. Repeat for each sheet of meat.
  7. Roll up the beef lengthwise, with smallest end first keeping the contents inside, not too tightly. Carefully tie each one with butcher's twine, securing ends, and at least 2 loops around the center portion to form an oblong roll, or secure with toothpicks.
  9. Heat a heavy braising pan (10 to 11 inches wide), add oil and brown meat on all sides (do not over crowd the pan). You will need to do this in batches adding more oil as needed.
  10. Set aside the meat and, using the same pan on moderate heat, add ¼ cup stock to loosen the drippings. Whisk in flour, stirring until smooth. Whisk in wine and rest of stock until there is a smooth sauce in which to place the rolls of meat.
  11. Return the rolls to the pan, cover and lower heat to low so the liquid quietly bubbles; cook for approximately 1 hour and 45 minutes. Must not boil (if stove can not get very low place in 325 oven for same cooking time). Check periodically and turn the rolls of meat. Add a splash more wine if needed.
  12. TO SERVE:
  13. Remove Rouladen to a warm platter. Stir in the sour cream until smooth. Pour over Rouladen and serve.
Suggestions for accompaniments:

Mashed Potatoes, Home-made Spatzle, bread dumplings or one huge bread dumpling called a Klose.

Green Salad or a simple vegetable or red cabbage.

Enjoy this recipe using our grass-fed beef from Snug Valley Farm.


London Broil Beef

London Broil
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London broil is not a cut of beef, but instead a way to prepare it. London broil is usually made with a top round steak, but can also be done with flank steak, or sirloin steak. The secret to a great London broil recipe is a flavorful marinade and being sliced thinly against the grain.
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round, Flank or Sirloin Steak
Serves: 4
  • ¼ cup balsamic vinegar
  • 2 tbsp olive oil
  • 4 cloves crushed garlic
  • 1 tsp dried rosemary
  • 2 lb boneless top round "London Broil" steak, about 2-inches thick
  • 1 tbsp freshly ground black pepper
  • salt as needed
  2. In a small bowl whisk together the vinegar, oil, garlic, and rosemary. Place the beef on a plate and poke both sides all over with a fork. Transfer to a plastic freezer bag and pour in the marinade. Seal and refrigerate overnight or marinate at least 2-3 hours per inch of steak.
  3. TO COOK:
  4. Turn broiler or grill on high.
  5. Remove the London broil from the marinade and pat dry. Salt generously, and rub in the freshly ground black pepper, on both sides. Place on a broiler pan, or other oven-safe pan or on grill.
  6. Broil about 8 inches under the flame or on grill for approximately 6-7 minutes per side for medium rare - internal temp of 130 degrees F.
  7. Transfer to a plate and cover loosely with foil; let rest for 5-10 minutes. Thinner cuts should rest for 5 minutes and whole roasts 10 minutes. Resting allows the meat to relax and the juices to flow.
  8. TO SERVE:
  9. Cut against the grain into very thin slices. Serve hot, topped with any juices from the plate on which it rested.
Leftover London broil makes great cold roast beef sandwiches.


Boeuf Bourguignon (Grass-fed Beef Stewed in Red Wine)

Boeuf Bourguignon (Beef Stewed in Red Wine)
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Also good with our Grass-fed Sirloin Tip or Round Steak. The better the meat, the better the stew. Using Mastering the Art of French Cooking, by Julia Child, Helm learned to make this dish and is now known for serving Helm's Beef Stew on special occasions during the long Vermont winter months. Here's how he makes it.
Recipe for: GRASS-FED BEEF
Cut of Meat: Frozen Butcher Stewing Beef
  • 6 oz chunk of bacon
  • 1 Tablespoon Olive Oil
  • 3 lbs beef cut into 2 inch cubes and dried in paper towels
  • 1 onion, sliced
  • 1 carrot, sliced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 Tablespoons flour
  • 3 cups of full-bodied red wine (Helm uses ??????)
  • 2-3 cups beef stock
  • 1 Tablespoon tomato paste
  • 2 cloves garlic, mashed
  • 2 teaspoons thyme
  • 1 bay leaf, crumbled
  • 18-24 small white onions, peeled
  • 1 lb mushrooms, cleaned and quartered
  • Parsley sprigs
  1. Remove rind from chunk of bacon, and cut bacon into sticks that are approx. ¼ inch thick and 1½ inches long. Simmer rind and bacon for 10 minutes in 1½ quarts of water. Drain and dry.
  2. Preheat oven to 450 degrees.
  3. Using a deep, 9-10 inch casserole dish that can be used on the stove top and in the oven, saute the bacon in the oil over moderate heat for 2 - 3 minutes until lightly browned. With a slotted spoon, remove the bacon to a side dish.
  4. Reheat the casserole dish until the fat is almost smoking. Add the beef, a few pieces at a time, and sauté in the hot oil and bacon fat until nicely browned on all sides. Remove the beef and set aside with the bacon.
  5. In the same fat, brown the sliced vegetables. Pour out the sauteing fat. Remove casserole from burner.
  6. Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss it again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole and turn oven down to 325 degrees.
  7. Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 3 - 4 hours. The meat is done when a fork pierces it easily.
  8. While the beef is cooking, brown the onions in the stock and sauté the mushrooms in butter. Set these vegetables aside until needed.
  9. When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.
  10. Skim the fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 21/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly, If too thick, mix in a few tablespoons of stock or bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables (onions and mushrooms). Recipe may be completed in advance to this point.
  11. FOR IMMEDIATE SERVING: Cover the casserole and simmer for 2 - 3 minutes, basting the meat and vegetables with the sauce several times. Serve it in the casserole, or arrange it on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.
  12. FOR LATER SERVING: When cold, cover and refrigerate. About 15 - 20 minutes before serving, bring to a simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.
Fortunately, you can prepare this dish completely ahead, even a day in advance, and it only gains in flavor when reheated.

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a special dinner or a buffet.