100% Grass Fed
New York Strip Steak
Grass Run Farms’ Strip Steak is tender and perfect for grilling. Exceptional amounts of marbling give our Strip Steaks a tender bite along with a great depth of flavor.
Deliver on increased consumer demand for 100% grass fed beef with case-ready packaging. Our 28-day shelf life for Steaks provides a solution for minimizing risk when stocking higher margin product in your meat case.
INGREDIENTS
100% GRASS FED BEEF
RECIPE
New York Strip Steak with Chimichurri Sauce
INGREDIENTS
- 4 pounds Grass Run Farms New York Strip Steaks, (1 1/2 inch thick)
- Olive oil, to lightly coat the steaks
- Salt and pepper, as needed to season the steaks
Chimichurri Sauce
- 1/4 cup water, (hot)
- 2 tsp oregano, dried
- 2 tsp kosher salt
- 1 1/3 cups parsley leaves, loosely packed flat-leaf
- 2/3 cup cilantro leaves, loosely packed
- 6 cloves minced garlic cloves
- 1/2 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil, extra-virgin
Directions:
Combine hot water, oregano, and salt in small bowl. Chop parsley, cilantro, garlic, and red pepper flakes in food processor. Add oregano water mixture and vinegar and pulse to combine. Transfer mixture to a medium-sized bowl and slowly whisk in oil until incorporated and the mixture is emulsified. Cover with plastic wrap and let stand for 30-60 minutes. Heat grill to medium-high heat. Season steak with olive oil and salt and pepper. Cook the steaks. Transfer steaks to a large plate and let rest under foil for 10 min. Top with chimichurri sauce.
Source: Jessica Gavin
Note: According to foodsafety.gov, 145°F is the minimum safe temperature for beef, pork, and lamb.
Greeley, CO | 800.727.BEEF
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