Grilled Grassfed Steak Salad w/ Fennel & Pineapple
YAASSS!! Easy and delicious GRILLED recipes the whole family can enjoy!
You know I LOVE to grill! It’s a great reason to get outside, breathe in the fresh air, and also helps to lock in nutrition.
If you’re going to grill steak, then you NEED to ask your butcher for AUSTRALIAN GRASSFED STEAK. Why?
100% grassfed & grass FINISHED. Free to graze on Australia’s open, natural grasslands
Humanely raised by generational Aussie ranchers.
Highly sustainable practices from paddock to plate – include bubble with Australia has committed to being Carbon Neutral by 2030! WOOT!
Lean and naturally nutritious, containing 13 essential nutrients required for good health, including iron, zinc, omega-3 and B vitamins. Good for heart and brain health, energy and immunity.
Iron is important for energy, brain function and healthy growth and development
4x more iron than chicken and twice the amount found in pork.
Particularly important for babies, toddlers and children
Zinc supports a healthy immune system
Grassfed beef is a valuable source of Omega 3 fatty acids, the same “healthy” fat found in fish. These fats may help lower the risk of heart disease, depression, dementia and arthritis
More protein with less calories
145 cal in 4oz of grassfeed beef top sirloin vs. 695 cals in ¾ cup of raw almonds
Ready for my NEW delicious and nutritious Aussie Grassfed Steak Recipe that I created for Fine Cooking? Let’s get cookin’…
Servings: 6 to 8 as a main dish
For the rub
1 Tbs. cumin
1 Tbs. ancho chili powder
1 Tbs. paprika
1 Tbs. garlic powder
1/2 Tbs. salt
1/2 Tbs. cayenne pepper
1/2 Tbs. cinnamon
1/2 Tbs. turmeric
For the steak and chutney
1/4 cup coconut amino
3 lb. grassfed skirt steak
1/4 cup olive oil, more for the greens
Finely grated zest and juice of 2 tangerines
1/2 tsp. nutmeg
Salt and freshly ground pepper
1 pineapple, cored, skin removed and cut into slices
3 large bulbs of fennel, butt and stalks removed, sliced crosswise into 1/2-inch rounds
1 bag mixed greens
Chopped fresh cilantro, to taste
Make the spice rub
Combine all ingredients in a small bowl.
Make the steak and chutney
Prepare a medium-hot gas or charcoal grill fire.
Put the coconut aminos in a ziplock bag. Add the steak and squeeze until the steak is coated. Transfer the steak to a platter. Sprinkle both sides with the spice rub and rub in and let sit at room temperature while you make the chutney.
In a large bowl, combine the 1/4 cup olive oil with the zest and juice of 1 tangerine, nutmeg, and a pinch of both salt and pepper. Add the pineapple and fennel and toss to coat.
Put the fennel and pineapple on the grill. Flip when nice char lines form. Then place the steak on grill too.
Continue to cook the pineapple and fennel until nicely soft and slightly charred. Then remove and chop into a chutney. If you like, you can add the cilantro now or reserve it for garnish.
Continue to cook the steak about 7 minutes on each side for medium-rare or until an instant-read thermometer inserted in the center reads 130ºF.
Toss the mixed greens with the remaining tangerine zest and juice, a drizzle of olive oil, and salt and pepper to taste.
Slice the steak, then arrange on a platter over the mixed greens. Top with the chutney and a sprinkle of fresh cilantro, if you like.
FOr this and more AUSSOME recipes visit FINECOOKING.COM – and – for more #backtopool recipes check out TRUEAUSSIEBEEDANDLAMB.COM
As always, I wish you health, happiness and LOTS of LOVE & YUM!
Lindsay (Mama) O’Neill