Just because you have a steak doesn’t mean you have to have it straight-up! I love turning my steaks into fajitas…a little goes a long way. Skirt steaks and hanger steaks are traditionally used because they are thin and need a marinade to tenderize them, but I will also happily use a sirloin. This particular marinade comes from Good Eats, and if you want to follow the full recipe using a grill, you can find it here: http://www.seriouseats.com/recipes/2013/06/grilled-skirt-steak-fajitas-food-lab-recipe.html . I will often make fajitas on the stovetop when I’m looking to make something quick and easy. If you don’t have enough limes for this recipe, don’t despair, there are lots of recipes on the internet that use less lime juice, and if you’re using a smallish steak, you can easily halve this recipe.
This marinade comes from Bonnie Stern’s “Friday Night Dinners” where she uses it on Hanger steaks, which benefit from the tenderizing action of a marinade. I find that this marinade is excellent for any steak at all, whether they need it or not! It just complements the flavour of the beef so perfectly. I have included directions on grilling and cooking steaks indoors.
This is a great recipe to use on your Steak Roast. Steak Roasts have a misleading title, as if you can expect them to be a huge hunk of sirloin steak or something. It’s actually cut from the “round,” which is a rather tough and quite lean part of the animal’s hind end. You can use these roasts in braising recipes but I think they make great roast beef for sandwiches, when cooked “low and slow.” This recipe comes from The Grassfed Gourmet by Shannon Hayes and is an excellent book full of great recipes that will make the most of your grass-fed beef, as well as other pasture-raised meats.
This beef stew is my absolute favourite. It’s adapted from The Complete Meat Cookbook by Bruce Aidells and Denis Kelly and is amazing over roasted winter vegetables or mashed potatoes.