Tuesday, February 1, 2011

Sirloin Steak with yummy rub

Another yummy recipe for my grass fed beef! We all liked the seasoning and it was so easy to make. You need to remember to start this one the day before or the morning of. Recipe from Only Grass Fed.com.

Marinade

1 - 2 tablespoons of unfiltered, organic extra virgin olive oil

For Sauteing

"Secret" Herbed Seasoning Salt (or coarse unrefined sea salt), crushed (see recipe below)

Preparation

  1. Marinate the steak by rubbing it all over with unfiltered olive oil and let it sit covered at room temperature for 2 hours. If you prefer to keep your beef refrigerated, let it marinade over night but allow it to come to room temperature before throwing it on the grill. The enzymes in the olive oil help tenderize the beef.
  2. Pre-heat your grill or cast iron pan to medium heat. Rub the crushed seasoning salt into both sides of the steak.
  3. Sear the steak over MEDIUM heat, a few minutes on each side.
  4. Reduce the heat to low, turn over your steak and take turns cooking it for another 5 minutes on each side or until the center reaches your desired temperature (see our cooking temperatures chart). Cooking times vary depending on the thickness of your steak, so be careful and use a meat thermometer.
  5. Take your steak off the grill and let it rest for 10 minutes to allow the juices to redistribute.

"Secret" Herbed Seasoning Salt Recipe

Mix together the following ingredients and refrigerate for at least 3 hours.

2 tbs coarse sea salt
2 teaspoons fresh, finely chopped thyme
1 tsp each of fresh, finely chopped parsley, sage & rosemary
3 garlic cloves chopped

When you are ready to use this salt, take out the amount you plan to use and crush it with a rolling pin to release the flavors and break up the salt grains into finer pieces. Store whatever is left over in the refrigerator.

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