Serves 4 as a side dish
Roaming the range foraging for grasses makes pasture-raised beef leaner and more intense in flavor. Grass-fed beef, with its lower fat content, cooks differently from conventional beef, so cook it slower, at lower temperatures. Its concentrated flavors make it an exceptional meat to serve in small, sliced portions as a spicy accompaniment to a grain and vegetable main course such as Pumpkin Basmati Rice Pilaf (page 64 of the book), Toasted Hard Red Wheat Pilaf with Caramelized Shallots, Figs, and Brazil Nuts (page 78), or Spiced Whole Oats (page 303).
4 cardamom pods, crushed
4 garlic cloves, lightly crushed
2 bay leaves
2 star anise, crushed, or 1/2 teaspoon anise seeds
2 tablespoons red wine vinegar
1/4 cup white wine
1 tablespoon honey or molasses
1/4 cup soy sauce
One 1-pound rib-eye steak from grass-fed or pasture-raised beef
3 tablespoons olive oil
1 tablespoon Champagne vinegar or white wine vinegar
1/4 cup chopped tender fresh herbs, such as chives,
flat-leaf parsley, chervil, and/or tarragon
Salt and freshly ground black pepper
Combine the cardamom, garlic, bay leaves, star anise, vinegar, wine, honey, and soy sauce. Stir until the honey is dissolved. Place the beef in an airtight bag or container with the marinade. Marinate for 8 hours, turning once.
Scrape the marinade from the beef; pat dry. Heat 1 tablespoon of the olive oil in a skillet over medium-low heat 30 seconds, until hot but not shimmering. Place the beef in the center of the pan. Cook slowly for 10 minutes without disturbing. Turn; cook 5 minutes more. Transfer the meat to a board to let it rest for 5 minutes.
Whisk together the remaining 2 tablespoons olive oil, the Champagne vinegar, and herbs. Season with salt and pepper. Slice the beef thinly, and serve dressed with the vinaigrette.
The Ethical Gourmet
by Jay Weinstein
368 pages; Paperback; $19.95
Recipe reprinted by permission.
This page created July 2006
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