Come to the market to pick up what you need to make this delicious and elegant recipe by local restaurantuer Lucia Watson, featuring sustainable grass-fed beef. This recipe was made in partnership with our sponsors The Nature Conservancy in Minnesota. Did you know your local, grass-fed beef purchases help tackle climate change? Read more about it from The Nature Conservancy, here.
“Remember, conscious meat eating can be good for our environment… If you buy local, sustainable, grass-fed beef or bison, you are doing something that supports good farmers and good practices that are helping habitat and soil restoration.” – Lucia Watson
Grass-Fed Steaks with Summer Vegetables
- 2 small thick, round cuts from a fillet of Sunshine Harvest Farm grass-fed beef tenderloin, brushed with olive oil and seasoned with salt and pepper
- 1 Tablespoon olive oil
- 2 cups cooked white beans with some of the cooking broth (tip: cook your beans in water with a parmesan rind for extra flavor)
- 3 scallions, chopped
- 1 ½ cups fresh summer corn, cut off the cob
- 1 large heirloom tomato, chopped
- 1 small handful flat leaf parsley, chopped
- Flaky sea salt, to taste
- Freshly ground pepper, to taste
- Freshly grated parmesan cheese, to taste
- Fresh garden pesto (optional)
- Arugula (optional)
- Balsamic vinegar (optional)
Beef: Grill seasoned grass-fed beef rounds on medium-high heat to desired temperature.
Summer Beans and Vegetables: Gather and prepare your ingredients. While the steaks are cooking, heat olive oil in a sauté pan on medium-high heat. Add the scallions and sauté for 30 seconds. Add fresh corn and continue to sauté for about 1 minute. Season with a pinch of salt and pepper. Then stir in the tomatoes, cooking for 30 seconds, followed by the beans and broth, cooking for another 1-2 minutes. Finally, stir in the parsley and cook for a half a minute. Taste and adjust final seasonings. Remove from heat.
To plate, place a serving of the summer beans and vegetables in a shallow bowl, and top it with a steak round. Add a spoonful of fresh garden pesto or a small handful of arugula drizzled with balsamic vinegar, if desired. Garnish with a generous sprinkle of freshly grated parmesan cheese.