As we welcome in the new summer season, it’s a great time to try some healthy recipes using grass-fed beef.
We’ve chosen three delicious recipes that combine two of our favourite things — fresh salads and nutritious beef.
They also make the most of other healthy ingredients and delicious flavours, combining to create some simple dishes that are packed with taste and nutrition.
The healthier, more ethical choice
Choose grass fed beef for these recipes for the best possible results.
Grass fed and finished beef is most definitely the healthier and more ethical choice when it comes to choosing your meat.
For a start, animals live out their lives as close to the way they would in the wild. This means they are free to roam pastures eating only grass, their natural diet.
There’s no need to pump them full of hormones to achieve rapid growth or the antibiotics that are given to animals reared in confined spaces who are prone to disease.
This translates into a healthier and tastier product for you to enjoy — grass fed or finished beef has been found to have a lower fat content and higher omega 3 and omega 6 fatty acid and antioxidant content than its grain fed counterpart (1).
You will also be eating it with the knowledge that the animal has lived its best and most natural life.
The “paddock to plate” way
You should also know that at Provenir we support the “paddock to plate” way of farming. This means that we reduce the distance from the place animals are reared to your plate as much as possible. We achieve this by using mobile abattoirs on farms so animals don’t have to endure the stress of a final journey to slaughter.
Just to note — there’s a difference between grass-fed and grass-finished beef. Grass finished beef means the animal will only have eaten grass for its entire life. Grass fed beef means the cow could have been fed grass at some point in its life, but could also have consumed grains.
Rest assured that all the meat we sell at Provenir is grass finished so our free range animals live in the most natural way possible, roaming the pastures and eating only grass their entire lives.
Back to the recipes. Not including any marinating time, each of these is quick to prepare, easy enough for home cooks and amateur chefs and totally delicious too! Why not work your way through each one of these, sampling the delicious flavours as you go?
Grilled flank steak, portobello mushroom and green bean salad
Flank steak originates from the cow’s belly. The meat is lean and can be tough. However, marinating the steak before cooking helps to tenderise it, the result being a tasty and tender piece of meat. This recipe is enhanced with the rich taste of portobello mushrooms and served with a fresh green bean, spinach, tomato and onion salad.
Grilled Flank Steak, Mushroom and Green Bean Salad
- Preparation: 30 min
- Cooking: 15 min
- Ready in: 1 h 55 min
- 500 grams Grass-fed Flank Steak
- 1/4 Cup Olive Oli
- 1/4 Cup Balsamic vinegar
- 2 tablespoons Orange juice
- 1 tablespoon Garlic (minced)
- 1/2 teaspoon Chili flakes
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 250 grams Button mushrooms (wiped clean with a paper towel)
- 1 tablespoon Water
- 2 teaspoons Dijon mustard
- 350 grams Green beans (trimmed)
- 4 Vine-ripened tomatoes
- 1 bag Rocket Lettuce ((250 grams))
- 1/2 small Spanish Onion (thinly sliced)
- Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.
- Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.
- Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.
- Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into quarters.
- To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.
Keto low carb teriyaki beef salad
Teriyaki is a classic Japanese taste and works perfectly with the rich flavour of beef. This specially adapated recipe is ideal if you are following a keto (low carb) diet. The beauty of this recipe is that it only uses a few ingredients and is quick and easy to prepare, making it a perfect healthy lunch when you are short on time.
Teriyaki Beef Salad
- Preparation: 5 min
- Cooking: 5 min
- Ready in: 10 min
- Wash, cut and prepare lettuce and mixed seasonal vegetables as needed. Set aside in fridge until ready to eat.
- In a non stick sauce pan, add Japanese Sake, sweetener, Soy Sauce, Xanthan Gum and bring to boil. Once boiling, reduce heat to med-low heat and let it cook for 2 minutes while continuously mixing to ensure Xanthan Gum dissolves. Once 2 minutes has passed, remove from heat and set aside.
- Use a paper towel to pat down any excess moisture from beef strips. Sprinkle on salt and black pepper and set aside at room temperature.
- In a small sauce pan, add beef strips on medium heat. Cook for 30 – 60 seconds per side or until done to liking.
- Place beef strips on top of chopped lettuce with a generous drizzle of teriyaki sauce. Hope you enjoy!
Thai beef salad
Who doesn’t love the flavours of Thai cooking? This recipe captures everything that we love about this type of cuisine — the evocative flavours like lemongrass, garlic and chilli and quick and easy preparation to name just two elements. Enjoy this dish as a side or a main for a light yet delicious meal.
Thai Beef Salad
- Preparation: 5 min
- Cooking: 10 min
- Ready in: 15 min
- 1 pack Stir-fry Grass-Fed Beef
- 2 tablespoon Vegetable oil
- 1 teaspoon Garlic (minced)
- 1 tablespoon Lemongrass paste
- 2 Limes (juice)
- 80 grams Sweet Chilli Sauce
- 60 ml Fish Sauce
- 2 teaspoons Caster sugar (or Rice malt syrup)
- 150 grams Mixed leaf salad
- 1 Carrot (peeled, grated)
- 1/2 Spanish Onion (Sliced thinly)
- 1/2 Capsicum (red) (Sliced thinly)
- 2 sprigs Spring onions (Sliced thinly)
- sprigs Coriander (to serve)
- Season beef with salt and pepper. Bring half the oil to high heat in a wok, adding half the garlic and lemongrass, then half the beef and cook for about 3 to 4 minutes or until browned and tender. Set aside on a plate. Repeat process with remaining oil, garlic, lemongrass, and beef.
- To make dressing, whisk lime juice, sweet chilli sauce, fish sauce and sugar in a bowl.
- In another large bowl toss mixed lettuce, carrot, onion, spring onion, capsicum and coriander. Mix half of the dressing with the beef in the wok and drizzle the remaining dressing over the salad, tossing to coat.
- To serve, divide the salad between plates and top with beef.
Get your grass fed beef delivered to your door
What could be easier than having the best grass fed beef online delivered straight to your door?
For grass fed beef in Melbourne and other areas in Australia, order from Provenir. Not only will you enjoy the convenience of home delivery but the reassurance that our meat is produced in the most ethical and caring way.
All you need to do is check your postcode to find out if you’re in our delivery area. Then make your choices and we’ll do the rest to bring the best and healthiest grass fed beef directly to your home!
1. Mayo Clinic website, ‘Grass-fed beef: What are the heart-health benefits?’, 24 June 2022.