Simplicity at its best
Why you should try this grass-fed sirloin steak with a simple tomato salad.
Keeping it simple with quality ingredients
100% Grass-fed meat is from cows that are pasture-raised on grass, from start to finish.
And compared to other more industrialised methods of farming where the animals get very little if any exercise.
This method of farming is more sustainable and makes for happier well-cared-for animals.
And because grass-fed animals have more exercise, the meat is leaner.
But cooked a little more gently, grass-fed meat is juicy and tender.
It’s also rich in good fats.
It is more expensive but then what’s the price of quality, happy animals and a better planet?
To offset the higher price, eat less meat.
We’ve been over-indulging but now is the time for balance.
Tips on how to cook grass-fed sirloin steak
Room temp: Always bring your steak to room temperature.
Cooking time: This depends on the thickness of the steak but a steak about 1-inch thick takes about 6-7 mins for medium/medium rare.
If you have a meat thermometer this will help get it just perfect to your taste.
- Rare — 50C/120F
- Medium Rare — 52C/125F
- Medium — 54C/130F
- Well — 60C/140F
NB: Remove the meat from the heat at approx. 10 degrees lower than your goal temp. then let rest. It will continue cooking during this rest time
Lower the cooking temperature: Grass-fed beef is leaner than it’s grain-fed so try cooking it at a slightly lower temperature for a bit less time.
Don’t play with your meat: Avoid the temptation to poke your steaks. This lets all the fat escape, giving you a less juicy steak in the end.
Resting: This is a really important step. Letting the steak rest will help it relax and keep all of the juices inside.
Place on a plate and cover loosely with some foil for approx. 10 mins.
Serving: After the steak rests, slice it across the grain.
Grass-fed sirloin steak with a simple tomato salad
Here are two tomato salad recipes to try alongside your delicious grass-fed steak.
Ingredients
- 2 tsp Dijon mustard
- 100ml extra virgin olive oil
- 25ml red wine vinegar
- 1 garlic clove, peeled
- 4 large tomatoes, sliced
- 1 red onion, thinly sliced
- A handful of basil leaves picked
Method
- Mix the mustard with olive oil and vinegar.
- Slice the garlic very finely.
- Add it to the mustard, oil and vinegar and stir to combine into a dressing.
- Mix the tomatoes with the red onion in a bowl, season with salt and pepper, and then pour the dressing over the top.
- Set aside to marinate, until ready to serve.
Recipe: Angela Hartnett
