For conscious carnivores who like beef, the best option — for your health and for the environment — is meat from pastured cattle raised on grass from start to finish. They’re rich in good fats and managed in a sustainable way. And if you use the meat as a supporting player, rather than the main attraction, you can serve more people while spending less.
For good tasting grass-fed beef, the key is to limit the exposure to high heat so that the meat juices, in limited supply, do not escape, which is what happens over extended cooking times. Keep the steak over the hottest part of the grill for no more than 3½ minutes per side.
While your grill preheats, or about 30 minutes in advance, take the steaks out the refrigerator to take off some of the chill. Use a paper towel to pat them dry on both sides and season them well with kosher salt.
Oil the grill and place the steaks on the hottest part of the grill. Set your timer for 3 minutes for rare or 3½ minutes if you like medium-rare. Use tongs to turn the steak and reset the timer for 3 to 3½ minutes. If you have a digital instant-read thermometer, check the temperature during the last 30 seconds of cooking. For rare, remove the meat at 125 degrees, for medium-rare 130 degrees. Let the steak rest for five minutes before serving.
Grilled Rib-Eye Steaks
- 1/2 cup balsamic vinegar
- 1/2 cup minced shallots
- 1/4 cup extra-virgin olive oil plus more for steaks and grill
- 1/4 teaspoon dried crushed red pepper
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons drained capers
- 2 teaspoons fresh thyme leaves
- 4 3/4-inch-thick grass-fed rib-eye steaks
- 3 garlic cloves, pressed
- 4 teaspoons smoked paprika
- 2 teaspoons coarse kosher salt
- 1 1/2 teaspoons freshly ground black pepper
Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes. Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer. Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
Rub both sides of steaks with oil and garlic. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl. Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.
Prepare barbecue (medium-high heat). Brush grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Spoon vinaigrette over each steak.
Stuffed Grilled Zucchini
- 4 medium zucchini
- 5 teaspoons olive oil, divided
- 2 tablespoons finely chopped red onion
- 2 T chopped celery
- 1/4 teaspoon minced garlic
- 1 chopped plum tomato
- 1/2 cup panko crumbs
- 1/2 cup shredded part-skim mozzarella cheese
- 1 tablespoon minced fresh basil
- 1/2 teaspoon salt
- 3 tablespoons grated Parmesan cheese
Cut zucchini in half lengthwise; scoop out the pulp, leaving 1/4-inch in the shells. Brush with 2 teaspoons oil; set aside. Chop the zucchini pulp.
In a large skillet, saute pulp, celery and onion in remaining oil. Add garlic and tomato; cook 1 minute longer. Add panko crumbs; cook and stir for 2 minutes or until golden brown.
Remove the pan from the heat. Stir in the mozzarella cheese, basil and salt. Spoon mixture into the zucchini shells. Sprinkle with Parmesan cheese. Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender.
- 2 lbs new potatoes, halved
- 2 cups low-sodium chicken stock
- 1/2 cup fresh lemon juice, plus 2 teaspoons
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1 teaspoon lemon zest
- 1/4 cup chopped fresh basil leaves
Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat.
Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
Drain the potatoes and place them in a serving bowl. Drizzle with the remaining 2 teaspoons olive oil. Add the lemon zest and 3 tablespoons of basil. Toss well and garnish with the remaining chopped basil.
- 2-10 oz packages frozen chopped spinach, defrosted and drained
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 2 tablespoons ⅓ less fat cream cheese
- 2 tablespoons milk
- Salt and pepper
Heat oil in small saucepan and add garlic; cook 1 minute.
Add spinach and heat.
Make a well in the center of the spinach and add the milk and cream cheese.
Heat and stir until cheese is dissolved throughout spinach. Season with salt & pepper to taste.
Carrot, Olive and Feta Salad
- 2 pounds medium carrots, trimmed, peeled and chopped
- Kosher salt and fresh ground pepper to taste
- 1/4 cup extra virgin olive oil, plus 1 tablespoon for roasting
- 2 tablespoons fresh lemon juice (about ½ a lemon)
- 4 garlic cloves, minced
- 2 tablespoons minced fresh flat-leaf Italian parsley
- 2 tablespoons minced fresh oregano
- 2 tablespoons minced fresh mint
- 1 cup oil-cured black olives, pitted and halved
- 6 ounces feta cheese, chopped
Mix carrots with 1 tablespoon of extra virgin olive oil. Spread onto a cookie sheet and sprinkle with a pinch of kosher salt and freshly ground pepper.
Roast for 30-35 minutes in a 350°F oven until tender. The cooking time will vary according to the thickness of the carrots. Be careful not to overcook.
In a small bowl whisk together the 1/4 cup of extra virgin olive oil, lemon juice, garlic and herbs.
Once the roasted carrots are cooled to room temperature, mix together the carrots, olives, feta, and olive oil mixture and place on a serving platter.
Serve immediately or refrigerate for up to two days. Bring to room temperature before serving.