Category Archives: RECIPES

Top Round with Bok Choy & Soy Ginger Glaze

Top Round with Bok Choy – Braised with Soy Ginger
 
This recipe was adapted by Nancy and Helm for Grass-Fed Beef. It was originally found in Food Made Fast: Asian, by Farina Wong, published by Williams Sonoma. NOTE to Nancy: I’ve never seen Rice Wine – should it be rice wine vinegar? Or where do you buy it?
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Steak
Ingredients
  • 1 ½ lbs Grass-fed Top round steak
  • 1 cup Soy sauce
  • ½ cup Water
  • ¼ cup Rice wine
  • 2 Tablespoons Brown sugar
  • ½ teaspoon Chinese five spice powder
  • 2 Tablespoons Fresh ginger, minced
  • 3 Green onions, thinly sliced
  • ½ lb Bok choy, quartered lengthwise
  • 2 Tablespoons Honey
  • 1 Tablespoon Asian sesame oil
Instructions
  1. In a Dutch oven or deep frying pan, combine soy sauce, water, rice, brown sugar, five spice powder, ginger and green onions. Bring to a boil over high heat, then reduce the heat to medium-low.
  2. Submerge the steak in the liquid and simmer for 8 minutes. Turn the steak over and simmer until it is nearly cooked through, about 5 minutes.
  3. Transfer the steak to a serving platter and cover to keep warm.
  4. Bring the liquid back to a boil, over medium heat, add the boo chou and cook until tender, about 3 minutes.
  5. Using a slotted spoon, transfer the bok choy to the platter, arranging next to the steak.
  6. Bring the liquid back to a boil and cook until reduced by half, about 5 minutes.
  7. Stir honey and sesame oil and pour the braise over the steak and bok choy.

 

Stuffed Steak with Green Olives and Capers

Stuffed Steak with Green Olives and Capers
 
This stuffed steak recipe has green olives, capers grated parmesan and other yummy ingredients and is served with a garlic and tomato sauce. The recipe was shared by Amy Kong of South Duxbury, Vermont. Nancy: noticed that this recipe and the Roulade recipe call for thin sliced top round. Do you sell it this way? If so, let’s mention that. Otherwise the instructions should tell them how to slice.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Steak
Serves: 4
Ingredients
  • 1 ½ pounds Top Round steak, thin sliced
  • 3 Tomatoes, diced
  • 3 Garlic cloves, minced
  • ⅔ cup Green olives (stuffed, optional)
  • 2 Tablespoons Capers
  • ½ cup Pine nuts, lightly toasted
  • ⅓ cup Bread crumbs
  • ½ cup Grated parmesan cheese
  • ¼ cup Fresh chopped parsley
  • 2 Tablespoons Olive oil
  • Salt & Pepper
Instructions
  1. SAUCE PREPARATION:
  2. Heat up a sauce pan with olive oil.
  3. Lightly sauté the garlic, then add the tomatoes.
  4. Lower the heat, and cook until the tomatoes start to breakdown, keep warm.
  5. STUFFING PREPARATION:
  6. In a food processor, add the olives, capers and pine nuts and pulse until they have a coarse consistency.
  7. Place in a mixing bowl and stir in the bread crumbs, parmesan cheese and parsley.
  8. Add the olive oil, salt and pepper and stir. This should have a slightly pasty consistency.
  9. STEAK PREPARATION:
  10. Set broiler on High.
  11. Evenly distribute the stuffing in the middle of each steak.
  12. Roll steaks so that there is some overlap.
  13. Place stuffed steaks on oven sheet with the steak seam on the bottom.
  14. Broil each side for approximately 3 minutes for medium (depends on the thickness of steaks)
  15. TO SERVE:
  16. Plate the steaks and spoon the sauce over them.

Roulade – Mary Ann’s

Roulade – Mary Ann’s
 
This recipe was shared by fellow Vermonter – Mary Ann Duke. Mary Ann likes to serve her steak roulade with potato pancakes. Nancy – could we change shortening to be more specific? What would you use?
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Steak
Ingredients
  • 1 lb Top round steak, thin sliced
  • 2 Slices of bacon cut into small pieces
  • ½ Small onion, sliced thinly
  • 1 Tablespoon flour seasoned with salt and pepper
  • Shortening
  • Water
Instructions
  1. Cut the steak into 2 inch square pieces.
  2. Evenly distribute the bacon and onion on the pieces of steak.
  3. Roll up each steak, securing them in position with 2 toothpicks.
  4. Dredge steaks in flour.
  5. Add the shortening to a heavy sauté pan and brown steak on all sides.
  6. Cover the steak rolls with water, and simmer for 1 – 1 ½ hours.

 

Steak with Cherry Peppers and Mushrooms

Steak – BBQ with Cherry Peppers and Mushrooms
 
This recipe for BBQ grass-fed steaks was shared by Bill Carey from Fayston, Vermont. Note to Nancy: where to buy the Tom Perrini or what are alternatives? This could use amounts – i.e: one mushroom per steak, etc. Also you should recommend type of steak to use.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Steak
Ingredients
  • 1 ½ inch thick grass-fed steaks
  • Hot Italian cherry peppers
  • Mushrooms
  • Tom Perrini Steak Rub
Instructions
  1. Cut multiple slits into the steak for stuffing.
  2. Cut the cherry peppers and mushrooms into thin slices (do not remove the seeds from the peppers).
  3. Lightly sauté the peppers and mushrooms in a pan.
  4. Insert the pepper and mushroom mixture into the slits in the steak.
  5. Rub the Tom Perrini on both sides of the steak.
  6. Grill steak on barbecue to 140 degrees F.

 

Beef Jerky

Beef Jerky – oven baked
 
Cook time
Total time
 
This beef jerky recipe was shared by Tom Cantwell. Tom dries the jerky in the oven, so this recipe does not require any special equipment. For a lean jerky, make this with Snug Valley Farm’s grass-fed round or flank steak.
Author:
Recipe for: GRASS-FED BEEF
Cut of Meat: Round or Flank Steak
Ingredients
  • 1 lb Very lean round or flank steak
  • 4 Tablespoons Soy sauce
  • 4 Tablespoons Worcestershire sauce
  • 1 Tablespoon Ketchup
  • ¼ teaspoon Black Pepper (use more pepper for hotter jerky)
  • ¼ teaspoon Garlic powder
  • ¼ teaspoon Onion salt
  • ½ teaspoon Salt
Instructions
  1. Remove fat from the meat and place in a freezer. When semi-frozen, it is easily cut into ⅜ or ¼ inch strips (the thinner the slices, the faster the drying). Note: meat cut with the grain will be chewy, against the grain, tender.
  2. Combine remaining ingredients in a large bowl. Add the meat and marinate for 1 hour in the refrigerator.
  3. Remove from refrigerator and drain in a colander. Place meat on cookie sheets to dry. For faster drying, do not overlap meat and turn at least once during drying.
  4. Dry in 200 degree oven for 4 hours on cookie sheets. It is ready when it bends like a green willow without breaking.
  5. Refrigerate for long term storage.