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.


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!

Whole30 Ribeye Steak with Creamed Spinach

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Steak

  • 1 Pre ribeye steak (about 10 ounces)
  • 1 tsp olive oil
  • Pinch of salt and pepper

Carrots

  • 10 ounces of medium carrots, cut into 2 pieces and then in ½
  • 2 tbsp of clarified butter
  • ½ tsp salt
  • ¼ tsp pepper

Spinach

  • 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

Steak

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.

Carrots

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.

Spinach

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.


 

Pre Steak SaladHere’s a fantastic and easy dinner for weeknight eating.

Pre New York Strip Whole30 Salad

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  • 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
  • Greens
  • 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:

Ingredients

  • 1 small red onion
  • ¾ cup Extra Virgin olive oil
  • 1 Tbsp dried oregano (not ground)
  • 1 Tbsp red wine vinegar
  1. Thinly slice the red onion and place in a low bowl.
  2. 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.
  3. 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.

Jammy Eggs:

Ingredients

  • 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.

Steaks

Ribeye – 10 oz

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New York Strip – 10 oz

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Top Sirloin – 8 oz

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Filet Mignon – 5 oz

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Ground Beef

80% lean, 85% lean, 92% lean, 95% lean

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Chuck roast (seasonal offering)

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Location nocrumbsleft/Chicago, IL E-mail teri@nocrumbsleft.net Hours I'm happy to provide all my content for free. We do participate in Affiliate advertising programs, including Amazon, to earn a percentage of all products linked through my website.
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