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According to the USDA, there is no evidence to suggest that food produced in the United States can transmit COVID-19. Learn about food safety during the COVID-19 crisis and how to properly store, prepare, and cook your beef purchases.

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header-New York Strip Steak

100% Grass Fed
      New York
Strip Steak

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.

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INGREDIENTS

100% GRASS FED BEEF

nutritional facts of new york strip steak

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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.