Grilled Grass Fed Sirloin with Caprese Salad

Nothing beats grilling out in the summer.  However, grilling can add unwanted carcinogens to your meal.  Smoke from the grill contains carcinogenic substances called polycyclic aromatic hydrocarbons (PAHs) which can coat your food.  In addition, heterocyclic amines(HCAs), can develop in meat that is cooked over high heat.  However, there are ways to mitigate these dangers.  The best way is to marinate your meat.  In fact, the American Institute of Cancer Research says marinating can reduce carcinogenic activity by 92-99%.

Some other tips are to cook at lower temperatures, flip often, never char your meat, and keep away from direct flame.

Marinating grass fed beef also makes it much more tender (as it is not as marbled) and gives it much more flavor.

Basic Grass Fed Beef Grilling Marinade 

1/2 cup olive oil
1/2 cup apple cider vinegar or lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon pepper

Let marinate for at least 30 minutes but the longer the better.

This is one of my favorite summer salads.  These tomatoes and basil came fresh from my garden which made them even more delightful.

Caprese Salad

Fresh garden roma tomatoes
1 bunch fresh basil
Fresh, raw mozzerella
Balsamic Vinegar
Olive Oil
Sea Salt

Slice the tomatoes and mozzerella.  Stack a tomato slice, a basil leaf, and a mozzerella slice.  Drizzle with balsamic vinegar and olive oil and sprinkle with salt and pepper.

Published by

Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

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