Wednesday, June 17, 2009

Organic Cooking: Grilled Top Sirloin with Herb Butter and Garlic

This is a great time of year to take your organic cooking outdoors! The farm shop is stocked with delicious grass fed beef in a variety of cuts to make your summer grilling even better. If you're used to conventional meat, you won't believe the difference in grass fed beef. It's leaner, healthier, and infinitely more flavorful! Make sure to stop by the farm or leave us a comment to let us know how you like it!

Organic Cooking: Grilled Top Sirloin with Herb Butter and Garlic

two 10 ounce grass fed sirloin steaks
two garlic cloves, peeled
one tablespoon fresh thyme
one tablespoon chopped fresh parsley
one tablespoon shallots, chopped
two tablespoons lemon juice
dash Worcestershire sauce
half pound butter, melted
salt and fresh black pepper to taste
fresh thyme for garnish

1. Sprinkle steaks with salt and pepper, then set aside.
2. Poach garlic cloves in boiling water until tender, about fifteen minutes. Drain well and puree with a mortar and pestle. Season with salt and pepper, set aside.
3. Mix thyme, parsley, shallots, lemon juice and Worcestershire sauce with the butter. On a sheet of parchment paper, form butter into rolls and refrigerate until ready to use.
4. Preheat grill (note: you can also make this recipe using a broiler if inclement weather interrupts your outdoor plans!). Brush steaks with clarified butter and cook until desired doneness. Place garlic puree and thyme leaves on each plate, top with steak, and then place two slices of herb butter on top.
5. Enjoy!

1 comment:

  1. I have heard that grass feed beef is healthier and that recipe sounds good. I have some recipes for steak and if you would like to see them or the collection tips and recipes I have for grilling you can visit