Grass Fed NY Strip with Chimichurri Sauce

When you are switching from conventional beef to grass-fed beef, there are a couple of cooking secrets you need to know.  Since grass-fed beef is much lower in total fat, it can become tough if not cooked properly.

Here are the basic tricks:

  • Never over-cook!  Grass fed beef is best cooked to medium-rare to medium.
  • Use a tenderizing tool like the Jaccard Tenderizer.  This does wonders for tenderizing grass fed steaks.
  • Marinate the beef for at least 30 minutes with olive oil, lemon juice or apple cider vinegar, salt, pepper, and spices.
  • Cook on high only to sear then cook on low-med heat.  Never cook on high heat.
  • Never cut or puncture the beef while cooking – it lets all of the juices run out.

For the steaks, follow the above steps and cook to desired doneness.  Let the steaks sit for about 5 minutes before serving to seal in the juices.  Serve with Chimichurri Sauce (recipe in the Maximized Living Nutrition Plans book)

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!

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s