Sunday, March 2, 2014

Steak & Potato Swap Out!

(Forgive me the lighting wasn't too good last night for this photo)

Last night I had a friend over for dinner and we were both craving steaks!  I didn't want the standard steak and potato so I pulled out some beloved cauliflower and cut off a couple of nice steaks to saute.

My aunt a few years ago showed me a great cauliflower recipe with brown butter sauce and lemon that I decided to use with this recipe and it was excellent!  I prefer the cauliflower cooked this way vs steamed as it has texture and caramelizes well with this method.   

So why Grass-Fed Beef?  Well first off it's more lean - as much as one third less fat than grain fed beef.'s lower in calories...Third...Extra Omega-3's.  Meat from grass-fed animals has two to four times more omega 3 fatty acids than meat from grain-fed animals.  Omega-3's are "good fats" because they play a vital role in every cell and system in your body.

We find most Omega-3's abundant in seafood and some nuts such as flax and walnuts.  But they are also found in animals raised on a pasture.  60% of the fatty acids in grass are omega-3's.  So when cattle are taken off omega-3 rich grass and shipped to a feedlot to fattened on poor grain, then begin loosing their store of this beneficial fat.  Each day that an animals spends in a feedlot, its supply of Omega-3's are lost.

Also...Vitamin E - In addition to being higher in Omega-3's, meat from grass-fed animals are also higher in Vitamin E.  The meat from pastured cattle is four times higher in Vitamin E than the meat from the feedlot cattle - plus almost twice as high as meat from the feedlot cattle given Vitamin E Supplements.

Why Grass-Fed Butter?   Because living grass is richer in Vitamins E, A and beta-carotene than stored hay or standard dairy diets, butter from dairy cows grazing on fresh pasture is also richer in these important nutrients.  The naturally golden color of grass-fed butter is a clear indication of its superior nutritional value.

But don’t let KerriGold Butter fool you.  I used to purchase this butter a lot but then I recently found out that it’s only 90% grass-fed and supplemented with feed that includes soy and corn.  So…I found a local dairy farm where I can purchase grass-fed butter.

So find your local hook up at EATWILD.COM   Get Grillin!

Lemon Garlic Cauliflower &
Grilled Grass-Fed Strip Steaks

2 6 oz Grass-Fed Strip Steaks
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Himalayan Summer Salt Seasoning (see recipe below)
(Marinate steaks for at least 2 hours room temperature)

Grill on hot grill until medium rare.

Cauliflower Steaks

Slice off cauliflower into 2” thick steaks
1 Tbsp Grass-Fed Butter
Sprinkle Himalayan Summer Salt Seasoning on each side of cauliflower.
Shaved Parmigiano Reggiano Cheese

Melt butter in sauté pan and cook cauliflower steaks on each side until slightly tender and caramelized.  The butter will get golden and have a wonderful nutty flavor.  Add the shaved Parmigiano Reggiano cheese while hot in pan to melt slightly.

Lemon Garlic Sauce

2 Tbsp Extra Virgin Olive Oil
Half a Lemon Squeezed for Juice
2 Tbsp Fresh Cilantro, Chopped
Cracked Fresh Black Pepper
1 Fresh Garlic Clove, Sliced

Mix together and drizzle over grilled steaks and sauted cauliflower just prior to serving.  

Himalayan Pink Summer Salt

This salt is excellent with grilled meats and vegetables.  I called it summer salt because I use it all summer while grilling.   Keep a jar close by your grill.  It’s also really good on just about everything!

1 Cup              Himalayan Pink Sea Salt, Fine Ground
3 teaspoons      Smoked Paprika
1 teaspoon       Black Mustard Seeds (optional)
2 teaspoons     Oregano, Dried & Crushed
1 teaspoon       Thyme, Dried & Crushed
1 teaspoon       Yellow Curry Powder (not hot, just great flavor)
2 teaspoons      Onion Powder

Mix all ingredients and store in cool dark place in an airtight glass jar.  


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