Pre Grassfed Beef
As both a carnivore, unashamed about my love of beef and steak, and a Whole30 advocate, I am happy to be partnering with Whole30 approved, Non GMO, and certified Paleo Pre Grassfed Beef.
In the debate between grain or grassfed, people wonder, “What’s the grassfed thing all about?” Animals who graze grow naturally in a low-stress environment, which makes beef healthier, leaner and higher in key nutrients. The sustainable pasture management practiced by Pre helps maintain biodiversity and ensures year-round quality feeding of livestock. Just as wine quality varies depending on the soil, climate and region, the quality of grassfed beef varies as well. That’s why Pre uses only the two most tender breeds, pasture raised year-round on a variety of nutrient-dense grasses. I can honestly taste the difference.
“Grassfed” and “Finished” and “100% grassfed” are interchangeable terms that describe cattle whose diet after weaning consists of fresh or stored grasses. No grains are given at any time. The cattle sourced by Pre graze on fresh grass year round. Because the climate in the U.S. is not ideal for the high-quality, grassfed and finished beef raised on pasture year round that Pre delivers, Pre is sourced from select regions in Australia and New Zealand that offer ideal environmental conditions (rainfall and the variety of grasses that are key to a healthful diet) for year-round pasture raising. These countries have some of the highest animal welfare standards in the world.
You can find Pre beef in many local grocery stores, or you can have it shipped directly to you by clicking HERE or on any of the pictures below. Use the code WHOLE30 at checkout for 30% off at checkout through March 31st. And be sure to check out Pre’s Whole30 guide HERE.
[recipe title= “Pre Charred Beef Salad” Print= “true”]
For the platter:
- 2 Pre steak top sirloin steaks
- 2 tsp of Mexican blend seasoning (recipe below)
- 2 Tbsp olive oil to start and then add 1-2 Tbsp for asparagus
- Romaine lettuce, 5-6 oz
- 1-2 bunches asparagus (pan seared)
- 1 bunch of shaved radishes
- Charred peppers (some good options are JalapeÃ±o, Poblano, Fresno) See directions below
- Mexican cheese (we used Queso blanco)
- Pepitas (to sprinkle on top)
- Pepita Cilantro dressing (recipe below)
Let steaks sit out for 30 minutes to bring them to room temperature. Remove the steaks from the package and pat dry. Cut steaks into strips, the short way, against the grain and on an angle.
Place the strips in a bowl and add 2 tsp of Mexican spice blend. Toss to coat the pieces evenly.
Over medium high heat, in a large saute pan, heat 1 Tbsp olive oil. Add enough of the strips of steak for a single layer in the pan and sear on one side for two minutes until brown. Turn the pieces over and cook for 30 more seconds. Remove and set aside on a plate or sheet pan. Repeat the process, adding more olive oil, 1 Tbsp at a time if necessary.
Next, cut off the woody stems of the asparagus and then cut the spears into 3” pieces.
Leaving any remaining fat in the pan you just cooked the beef in. Add more olive oil, if necessary, so that you have about 2 Tbsp of fat in the pan.
Sprinkle the asparagus with a pinch of salt and pepper. Let cook for about 2 minutes so that the pieces get a nice char. Then stir occasionally after that, cooking for a total of about 4-5 minutes. Remove from heat.
Assemble platter by starting with a bed of greens (be sure to salt your greens!). Then add the steak, asparagus, shaved radishes, and charred peppers. Then crumble cheese over the top and finish by sprinkling with the pepitas. Drizzle Marinated onion oil all over and serve with the Pepita Cilantro dressing on the side (or you can pour over if you prefer).
Pepita Cilantro Dressing:
- ½ cup water
- 1 Tbsp maple syrup
- 2 Tbsp white vinegar
- ½ cup light olive oil
- 3 Tbsp lime juice
- ½ cup roasted pepitas
- ½ cup cilantro
- 1 clove garlic
- ½ tsp salt
- ¼ tsp pepper
- ½ cup cilantro
Place everything in Vitamix (or blender or food processor) in the order of ingredients. It’s important to put your liquids on the bottom. Blend until smooth, about 2 minutes.
- 1 tsp Garlic powder
- 1 tsp Mexican oregano
- 1 tsp onion powder
- ½ tsp ground coriander
- ½ tsp chili powder
- 1 tsp black pepper
- 2 tsp salt
- ½ tsp cayenne
- ½ tsp hot paprika
Place all of the ingredients in a small bowl and mix well to combine. Set aside 2 tsps for this recipe and store the remainder in an airtight container for future use.
- About ½ dozen peppers of your choice
- 2 tsp Extra Virgin Olive oil
- ½ tsp salt
- ¼ tsp black pepper
Preheat oven to 500°F (or the use the broiler).
Place peppers on a sheet pan and drizzle with olive oil. Sprinkle them with salt and pepper.
Cook for approximately 20 minutes, until charred. Turning at least twice. If you are using peppers of different sizes, be sure to check on them regularly and take the smaller ones out of the oven when they are done.
[recipe title= “Reverse Seared Steaks, by Chef Cory Morris print= “true”]
This recipe is by Chef Cory Morris from the Pre Beef Kitchen
- 4 each 8-12 oz Steaks of your choice (Ribeye, NY Strip, Sirloin, or Filet) room temperature
- 4 oz. Butter
- 4 oz. Blended oil
- as needed Kosher salt (use aggressively)
- as needed Ground pepper (use aggressively)
- 8 sprigs Thyme
- 16 Garlic cloves (smashed)
- 2 bunch asparagus, ends removed and cut into 1 inch long pieces
Step one: season room temperature steaks with salt and pepper. Put seasoned steaks on the ½ sheet tray lined with tin foil in a pre-heated 275°F oven. Cook uncovered for 20 minutes.
Step two: Heat cast iron pan over high heat. Remove steaks from the oven. Add blended oil, steaks, garlic, butter, and thyme. Cook the steaks for 45 seconds on each side and baste with the butter as it cooks. Using the tongs to flip the steaks.
Step 3: Remove the steaks, garlic, and thyme from pan and let them drain on the wire rack. In the same pan over medium heat cook the asparagus. Add the asparagus and let sit for an additional 45 seconds so it lightly caramelizes. Next toss the asparagus, check for doneness and remove from pan.
Step 4: Slice steaks and place on the serving platter. Top with asparagus and remaining juice from the pan.
**Now you are ready to eat. Reverse seared steaks do not have to rest so enjoy right away. But remember to always cut your steaks against the grain so you get the tender bite possible.**
I love the idea of pulling together dinner in minutes. And it’s all about making weeknight easier. It’s best with day old rice so can do your rice ahead of time and just stick it in the fridge.
I slice the sirloin diagonally, as thin as I can and toss with a spice blend of onion powder, garlic powder, paprika and salt. Then, it’s as easy as cooking the beef in about 3 minutes, removing and making a Magic Elixir of butter and diluted tomato paste. Stir in the rice, drained giardiniera, add the beef, toss and you’re done. Perfection! Everybody who I make this for absolutely loves it and it’s an amazing leftover.
[recipe title= “Quick and Easy Chicago Style Pre Beef Rice” print= “true”]
- 3 cups chicken stock
- 2 cups medium grain rice, uncooked
- 2 PRE Sirloin steaks
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 ½ tsp salt
- 1 tsp paprika
- 2 Tbsp olive oil
- 1 Tbsp tomato paste
- 1 Tbsp warm water
- 3 Tbsp clarified butter
- 2 cups mild giardiniera, drained and chopped into smaller pieces, if desired (we used mild, but if you want to spice it up — you can choose a hotter version)
- 1 batch fried Marinated Red Onions MAGIC ELIXIRSâ„¢, fried
(Start by making the rice, which you can do ahead of time.) Place 3 cups of chicken stock and 2 cups of rice in a pot and bring to a boil. When it boils, reduce heat and simmer on low, covered, until rice is cooked. Spread out on a sheet pan to cool. Set aside until ready to use (or cover and store in the refrigerator). If you make the rice the night before, be sure to bring up to room temperature before using.
Bring the steaks to room temperature (about 30 minutes out of the refrigerator). Pat steaks dry and cut diagonally into thin strips. In a small bowl, mix together the spices and sprinkle over the meat to cover evenly.
Heat 2 Tbsp of olive oil in a frying pan over medium high heat. When hot, put meat in the pan in a single layer. Cook for 3 minutes on one side. Stir and cook for another 30 seconds. (You can cook in batches if needed.) Be sure not to overcook steak — it cooks very quickly.
Remove the meat from the pan with tongs, leaving the fat and juices.
Mix the tomato paste with the warm water and add to the pan. Add clarified butter and let everything melt together. Add the rice, stir until coated. Add the meat back in along with the drained giardiniera and stir together.
Over medium heat, fry a batch of marinated onions and fry until crispy, about 3 minutes.
Here’s a great idea for Friday night. It’s easy and so delicious. I paired it with a Pre ribeye, roasted carrots and the best creamed spinach ever”¦amazing!
[recipe title=”Whole30 Ribeye Steak with Creamed Spinach” print=”true” ]
- 1 Pre ribeye steak (about 10 ounces)
- 1 tsp olive oil
- Pinch of salt and pepper
- 10 ounces of medium carrots, cut into 2 pieces and then in ½
- 2 tbsp of clarified butter
- ½ tsp salt
- ¼ tsp pepper
- 4 Tbsp clarified butter
- 1 cup of finely chopped onions
- 1 tsp salt, divided
- ¼ tsp black pepper
- 3 cloves garlic, pressed
- 16 ounces spinach
- 4 Tbsp chicken stock
- 1/4 -1/2 cup coconut cream
- ¼ tsp red pepper flakes
- 1 Tbsp arrowroot
- 1 Tbsp cold water
- 1 Tbsp coconut milk
- ¼ tsp red pepper flakes
- 1 Tbsp lemon juice
Remove steak from package and pat dry. Rub steak well with 1 tsp olive oil and salt and pepper
Heat a cast iron skillet on high. When skillet is hot, sear steak for 4 minutes on each side then 30 seconds for each edge. Total cook time of 9 minutes. Remove from pan and set aside to rest.
In a frying pan, over medium high heat, melt 2 tbsp clarified butter. Then add carrots, ½ tsp salt, ¼ tsp pepper. Cook for about 8 minutes, stirring occasionally. Set aside.
In a Dutch oven, over medium heat, melt 4 tbsp of clarified butter. Add onions, ½ tsp salt, ¼ tsp pepper. Sauté for 5 minutes. Add the garlic and cook for 1 minute.
Start adding ½ the spinach and allow to wilt. Then add the second ½. The spinach should be wilted in about 3 minutes.
Turn the heat down to low. Add the chicken stock and ½ tsp salt. Then starting with 1/4 cup of the coconut cream, add it to the dutch oven and stir to combine. If needed, add more up to 1/2 cup.
In small bowl, make a slurry from arrowroot and 1 Tbsp of cold water. Then add 1 Tbsp of coconut milk to it and stir. Add to the pot and stir.
Remove Dutch oven from heat and transfer spinach mixture to blender or food processor. Pulse a couple of times, leaving some texture.
Transfer back to pot on low heat. Add red pepper flakes, lemon juice and stir.
Slice the Ribeye and serve with carrots and spinach.
Here’s a fantastic and easy dinner for weeknight eating.
[recipe title=”Pre New York Strip Whole30 Salad” print=”true” ]
- Marinated Red Onions
- Creamy Horseradish Dressing
- Jammy Eggs
- 1 Pre New York Strip Steak
- 1 teaspoon extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 4 Radishes, halved
- 5 Pepperoncinis
- 10 black olives
- 1/2 Avocado, sliced
Make the Marinated Red Onions (recipe below) and Creamy Horseradish Dressing (recipe below). Set aside.
Place a dry cast iron pan over high heat.
While the pan is getting hot, make the Jammy Eggs (recipe below).
Throughly coat the steak with olive oil, salt and pepper. Place the steak in the hot pan and cook for a total of 8 minutes: 3-1/2 minutes on the front side, 3-1/2 minutes on the back side, then holding the steak with tongs, sear the remaining 2 edges for 30 seconds each. When done, remove from the pan and let rest for 7 minutes.
While the meat is resting, assemble your platter with greens, radishes, pepperoncinis, black olives and avocado.
Slice the steak and place on top of the salad with the Jammy Eggs and Marinated Red Onions. Serve with the Creamy Horseradish Dressing on the side.
Marinated Red Onions:
- 1 small red onion
- ¾ cup Extra Virgin olive oil
- 1 Tbsp dried oregano (not ground)
- 1 Tbsp red wine vinegar
- Thinly slice the red onion and place in a low bowl.
- In a separate bowl, stir the olive oil, red wine vinegar and dried oregano together to combine well. Pour the mixture over the onions, making sure they are submerged.
- Let sit on counter at room temperature to marinate for at least 3 hours (I usually let mine marinate for 12) before using. Keeps for 2-3 days unrefrigerated.
Creamy Horseradish Dressing:
- 1 cup Whole30 compliant Mayo
- ¼ cup grated horseradish
- 1 tsp Whole30 compliant Dijon mustard
- 1 tsp red wine vinegar
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 Tbsps chives
Make the dressing by blending all ingredients together in a food processor.
- 1 Tablespoon salt
- 2 eggs
In a small to medium pot, bring water and 1 tbsp salt to a boil. Once boiling, gently place eggs in the water. Cook for 7 ½ minutes. Remove from water with slotted spoon and place immediately into an ice bath for 1 minute. Remove from ice bath and gently peel.
Chuck roast (seasonal offering)