Not everyone has access to grass-fed beef, or their exposure is limited to products like ground beef. Currently, only 1% of the total beef consumed in the United States is 100% grass-fed. My goal is to make grass-fed beef (and now, organic chicken) more accessible to all my patients suffering with chronic disease.
What do we mean by "grass-fed" meat? According to Slanker Farms "There are many misleading labels in the food industry." Just because a label states that meat is "free range," "natural," "organic," "lean," "heart friendly", "select," "choice," or "prime" doesn't mean that it's actually grass-fed. The U.S. Department of Agriculture considers grain-fed and organic meat to be "natural" meat products. In most cases those nice sounding meat products have been grain-fed, grain-supplemented, or grain-finished. In the same vein, some producers think that if their cattle are on pasture and are fed "only a little" grain as a "supplementation" they still qualify for the grass-fed label. Not so in our book! But the USDA's rule book is more lenient. Here is another option to receive organic meat from an organic farm SLANKER Farms who also has an excellent educational web site!
- 1 pkg ButcherBox Flank Steak or Flat Iron Steak
- 1 btl Primal Kitchen Lemon Turmeric Vinaigrette & Marinade
- 1 pkg cooked lentils (9oz)
- 1 pkg cooked beets medium dice (8.8oz)
- 1 head cauliflower cut into bite size florets
- 1 Tbsp Primal Kitchen Avocado Oil
- 1 tsp curry powder
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- Marinate flank steak in 1 cup Primal Kitchen Lemon Turmeric Vinaigrette & Marinade for 4 hours or overnight.
- Preheat oven to 400°F.
- Toss cauliflower florets in curry powder, kosher salt, black pepper and Primal Kitchen Avocado Oil. Place on sheet pan and roast for 15 minutes. Let cool to room temperature.
- Mix lentils, beets and cauliflower together in bowl, add ½ cup of Primal Kitchen Lemon Turmeric Vinaigrette & Marinade. Mix and set aside.
- Preheat oven to 375°F. Remove flank steak from marinade and lightly pat dry with paper towel to remove excess liquid.
- Preheat grill pan to high heat. Once you see the first wisps of smoke, place steak in pan. Sear for 3 minutes then turn the flank 90° and cook for 3 more minutes. Flip and repeat.
- Place pan in oven and cook until meat thermometer inserted into thickest part of flank steak reads 120°F. Let steak rest 8 minutes before slicing thinly against the grain.
- Serve with lentil and beet salad.