KezialainRecipes

Grilled Grassfed Steaks

1. Sprinkle steaks liberally with salt and pepper or season with an herb/spice rub of your
choice (such as the Garlic Herb rub below).

2. Bring steaks to room temperature while you prepare the grill. Heat the grill so that one half is
hot and the other half is just warm.

3. Lay the steaks on the hot half of the grill, and sear until well-browned, about 2-3 minutes.
Turn, sear the other side until well-browned and move to the warm side of the grill. Grill them for
5-10 minutes longer, or until they have reached the desired doneness (using a meat
thermometer inserted into the side of the meat rather than the top.) Rare is 120 degrees, and
medium is 135 degree). Try not to move the thermometer or you'll lose juice through the hole it
leaves.

4. When the steaks have reached the right temperature, remove from the grill, tent with foil, and
let rest for 3-5 minutes before serving.

Grilled Hamburgers

1. Make your patties about ¾-inch thick on the edges, then press down a little in the middle so
it's a little thinner. This helps the burgers cook evenly instead of puffing up in the middle.

2. The grill temperature should be hot enough to hold your hand 5 inches from the grill for 3 to 5
seconds, but no longer.

3. Leave the grill uncovered. Don't press on the burgers while cooking or you could lose
juices.

4. For a large 6 oz. burger, 2 minutes and 30 seconds on the first side, and 3 minutes after
flipping will yield a medium burger. Burgers should be cooked to a minimum internal
temperature of 160 degrees.

Slow Roasted Beef

This turns even tough cuts of meat into beef that is juicy, pink in the center and absolutely
delicious. Called "super-slow roasting", the meat dries on the outside during the slow roasting,
locking in moisture as it cooks in its own juice. You can use almost any roast - round, London
Broil, sirloin - and a spice/herb rub such as the Garlic-Herb Rub (see below).

1. Rub the roast with an herb rub, wrap loosely in plastic and allow to sit at room temperature
for 2 hours. Preheat oven to 250 degrees.

2. Place the meat in a small roasting pan, insert a meat thermometer into the middle, and cook
for 30 minutes. Turn the oven heat as low as you can. 170 is the lowest on most ovens, but 150
or 160 is even better. Cook until the meat is 120-125 degrees for medium rare (about 70
minutes per pound at 170 degrees.) Because these tend to be lean cuts, they're best cooked
no more than medium-rare. But if you want them cooked more, basting while cooking will help
keep them more tender and moist.)
.
3. Remove the roast from the oven, tent loosely with foil, and let rest for 5-10 minutes. Carve into
very thin slices, and carve against the grain for tenderness.

Garlic-Herb Rub:

Mix together 1 T dried thyme, 2 tsp garlic powder, 1T dried rosemary, 1½ T coarse salt, 2 T
dried oregano, 2 tsp pepper, 1 tsp ground fennel

Fajitas
Flank and skirt steaks are some of the least tender but most flavorful cuts - great for fajitas and
stir fries. You can also use a boneless chuck or round steak (about an inch thick) for these
fajitas. Tenderize first with a marinade (you may want to also use a meat mallet) or they will be
tasty but very chewy.

Marinade:
1/2 cup FRESH lime juice
3 Tbsp. oil
2 mashed garlic cloves
1/2 teaspoon black pepper
1 pound skirt or flank steak (defrosted with fat trimmed)

If desired, tenderize first with mallet. Combine first 4 ingredients and pour over steak. Put in a
secure zip lock bag or covered glass bowl. Refrigerate at least 4-6 hours, overnight is better,
turning occasionally to cover meat.

Fajitas:
2 medium quartered onions
2 green or red sweet peppers, thickly sliced
8 Flour or corn tortillas, warmed
Guacamole, salsa, cilantro or other toppings

Grill or cook peppers and onions so that they are still somewhat crisp. Cut into one inch pieces.
Remove steak from marinade, brush off excess marinade, put it over a very hot flame or in a
hot oiled frying pan. Sear just a minute or two on a side until outside is browned. Move to the
cooler side of grill, or turn the heat way down. Cook one side about 2 to 3 minutes, turn (no
cutting or spearing with fork), insert thermometer from side into thickest part of steak, and cook
until reading is 125 to 135 degrees. Don't overcook. Remove meat from heat, tent loosely with
foil for 10 minutes, then cut very thin slices against the grain. Mix with onions and peppers and
fill tortillas.

Barbeque Beef
Looking for a good, easy recipe for a chuck roast - or any other less tender cut? Here's an
almost foolproof recipe for a great barbeque beef. If you don't have a slow cooker, you can
use a dutch oven or any large, heavy pan with a tight lid - but make sure it isn't cooking too
quickly and starting to stick to the bottom. You can add your own favorite barbeque sauce
instead, or If you're really in a hurry, add about 2 to 2 1/2 cups (16 to 20 ounces) of a good
quality purchased barbeque sauce.

2 ½ to 3 pound chuck or bottom round roast
1 ½ cup ketchup
¼ cup packed brown sugar
¼ cup cider vinegar
2 tablespoon spicy mustard
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
½ teaspoon salt
¼ teaspoon ground pepper
½ teaspoon garlic powder

1. Completely thaw roast in refrigerator, or more quickly in a leak-proof bag covered with cool
water. Trim any fat from roast and place in crock pot.
2. Mix remaining ingredients and pour over roast. Cook at lowest setting for about 10 to 12
hours, shred meat when very tender and mix with leftover sauce in pot.
3. Continue cooking for ½ hour. (If sauce isn't thick enough, put it in a pan and cook on stove at
low heat until desired thickness, then mix with meat.)