Tuesday, June 26, 2012

What does your beef eat?

Oh give me a home where the buffalo roam ... and the sheep, cattle and chickens.

Across the country, there is a growing consumer preference for meat from free-roaming animals that, like the buffalo, live on green pastures and a diet of grass. Read more about local grass-fed meat in my newspaper column..
 
Steak Carpaccio
1 big handful of fresh mixed herbs such as oregano, thyme, sage and rosemary
1 clove garlic
½ tsp rock salt
8 peppercorns
1-2 tbsp olive oil (approx.)
2 beef steaks, no bone
1 cup torn arugula leaves
¼ cup shaved Parmesan cheese
Sliced bread such as baguette

In mortar and pestle, smash together the garlic, rock salt and peppercorns. With a knife, chop the herbs very finely and add to the garlic mixture. Drizzle in just enough olive oil to make a paste. Rub the mixture onto both sides of the steak. Wrap in plastic and freeze for one hour.

Coat a cast iron pan thinly with oil. Heat it on high. Add the meat and sear until each side is well done, about 5-7 min. per side. The steak will still feel quite soft when pressed with a finger. Cool the meat, then wrap and refrigerate until serving time.

With a sharp knife, shave the beef across the grain in very thin slices. Arrange on a plate. Drizzle with olive oil. Scatter on arugula leaves and shaved Parmesan cheese. Serve with sliced baguette.
I like to serve this with spicy chickpea and fruit salad.

 

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