Cardamom-Scented Grass-Fed Rib Steak with Herb Vinaigrette

Cardamom-Scented Grass-Fed Rib Steak with Herb Vinaigrette
Cardamom-Scented Grass-Fed Rib Steak with Herb Vinaigrette
Editor's note: The recipe and introductory text below are from The Ethical Gourmet. To read more about the book, click here. Roaming the range foraging for grasses makes pasture-raised beef leaner and more intense in flavor. Grass-fed beef, with its lower fat content, cooks differently from conventional beef, so cook it slower, at lower temperatures. Its concentrated flavors make it an exceptional meat to serve in small, sliced portions as a spicy accompaniment to a grain and vegetable main course such as Pumpkin Basmati Rice Pilaf, Toasted Hard Red Wheat Pilaf with Caramelized Shallots, Figs, and Brazil Nuts, or Spice Whole Oats.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 side-dish servings
American Beef Herb Honey Anise
  • salt and freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 1/4 cup soy sauce
  • 1/4 cup white wine
  • 3 tablespoons olive oil
  • 2 bay leaves
  • 1 tablespoon honey or molasses
  • 1 tablespoon champagne vinegar or white wine vinegar
  • Carbohydrate 9 g(3%)
  • Cholesterol 74 mg(25%)
  • Fat 32 g(50%)
  • Fiber 1 g(4%)
  • Protein 23 g(45%)
  • Saturated Fat 11 g(55%)
  • Sodium 935 mg(39%)
  • Calories 424

Preparation Combine the cardamom, garlic, bay leaves, star anise, vinegar, wine, honey, and soy sauce. Stir until the honey is dissolved. Place the beef in an airtight bag or container with the marinade. Marinate for 8 hours, turning once. Scrape the marinade from the beef; pat dry. Heat 1 tablespoon of the olive oil in a skillet over medium-low heat 30 seconds, until hot but not shimmering. Place the beef in the center of the pan. Cook slowly for 10 minutes without disturbing. Turn; cook 5 minutes more. Transfer the meat to a board to let it rest for 5 minutes. Whisk together the remaining 2 tablespoons olive oil, the Champagne vinegar, and herbs. Season with salt and pepper. Slice the beef thinly, and serve dressed with the vinaigrette.

Preparation Combine the cardamom, garlic, bay leaves, star anise, vinegar, wine, honey, and soy sauce. Stir until the honey is dissolved. Place the beef in an airtight bag or container with the marinade. Marinate for 8 hours, turning once. Scrape the marinade from the beef; pat dry. Heat 1 tablespoon of the olive oil in a skillet over medium-low heat 30 seconds, until hot but not shimmering. Place the beef in the center of the pan. Cook slowly for 10 minutes without disturbing. Turn; cook 5 minutes more. Transfer the meat to a board to let it rest for 5 minutes. Whisk together the remaining 2 tablespoons olive oil, the Champagne vinegar, and herbs. Season with salt and pepper. Slice the beef thinly, and serve dressed with the vinaigrette.

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