This is pretty simplistic but I’m madly in love with it. Best if paired with an unfiltered red ale.

Ingredients:

Marinade-
1/2 cup olive oil
Juice of one lemon
3 tbs minced fresh parsley
1 clove garlic
2 minced shallots
1 tb minced basil
1 tb thyme
2 tb oregano
Fresh-crushed salt and pepper to taste

1 lb grassfed skirt steak, sliced into finger width strips
3 russet potatoes
1 cup coconut oil
1 pastured egg per person
Juice of 1 lemon
1/4 cup homemade mayo

Instructions:

Blend marinade ingredients in a blender or food processor. Marinate meat overnight or for at least 6 hours.

Slice potatoes into desired french fry size. I recommend shoe string.
Submerge potatoes in bowl of water with juice of one lemon, place in refrigerator for one hour.
Heat oil in a deep, wide sauce pan.
Pat potatoes dry, add into pan when oil is hot.
Cook until golden brown, transfer onto tray lined with paper towels.

Using a grill pan, cook steak strips over medium-high heat to your preference, I recommend medium-rare.

Transfer fries to serving dish, add steak strips on top. Scrape some of the remaining juices from grill pan on top as well.

While fries soak up the deliciousness, fry up one egg per person to their preference, I recommend a runny yolk.

Place eggs somewhat on the sides of the steak and fry pile, thereby demarcating their portion of the pile, and serve promptly with a ramekin of mayo on the side.

Note: I would say the listed ingredients serve three people. The fun of this dish is that you can play with the proportions to stretch the meat or the potatoes if you are short on something, and adding an egg for each additional person helps stretch things as well. Lastly, the marinade is chimichurri, so if your recipe for that is different just make it the way you like it.

Filet Mignon with Sauteed Mushrooms

Marinade the steaks:
2 steaks (filet mignon is my favorite, but ribeye or t-bone will certainly do as well)
1 T of organic tamari
1 T organic olive oil
2 cloves of garlic, minced
*Combine the steaks with oil, tamari, and garlic, let marinate on the kitchen counter while you prepare the rest of the dish, turning the steaks occasionally.

Saute the mushrooms:
1 – 2 lbs of your favorite mushrooms sliced or whole, your preference
1 T butter
*Saute mushrooms and butter in a skillet on medium , stirring occasionally to ensure you brown the mushrooms, but don’t burn them (and, don’t salt them!).

Grill or pan-fry the steaks:
Grill: Get the grill very hot, lay steaks on, after about a minute, rotate the steak a half turn (to get the grill mark!) and turn the grill down to medium, leave another minute or two, then turn the steak and repeat on the other side. Depending on the grill, the thickness of the steak, and the doneness you prefer, you may add a minute or so per side. I think grass-fed steak is best medium rare. When you remove the steak, let it rest, covered for several minutes.

Pan-fry: Preheat a seasoned iron skillet and fry the steaks one at a time, quickly searing the outside to brown on both sides. If necessary, move the steak to the oven or a toaster oven to achieve desired doneness (it keeps the steak moist).

Pour the leftover steak marinade into the mushrooms and saute a few minutes more. Serve over the steak.

Yum!!

1 (1 1/2 lb) Sirloin or Flat Iron steak (Shoulder Top Blade Steak), 1 inch thick
1 tablespoon extra virgin olive oil
Salt and ground black pepper
1 lemon
1 cup chopped tomatoes
1/4 cup chopped onion
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup chopped cilantro

1. Rub steaks and cut surfaces of halved lemon with olive oil and season with salt and pepper. Grill steaks and lemon (cut side down for lemon) over hot coals 4-5 minutes per side for rare to medium rare, or to personal preference.
2. Mix tomatoes with onion, artichokes and cilantro. Squeeze grilled lemon over salsa and mix, seasoning with salt and pepper if needed.
3. Let beef rest 5 minutes before slicing into 1/2 inch slices. Serve sliced beef topped with salsa.

Serves 4

http://www.agriculturesociety.com/?p=1224

Thanks for hosting this challenge! It sounds like a great way to exchange recipes!

1 Grass-fed Flank Steak
1 Tablespoon coarse sea salt
1 lime
2 Tablespoons Wizard’s Organic Gluten-free Worcestershire sauce (no refined ingredients!)

Heat cast-iron pan on medium for ten minutes. Meanwhile, rub steak on both sides with salt. Place steak on pan when it is nice and hot. Cook until nicely browned, then flip and cook until second side is brown, about 5-6 minutes per side for medium-rare, a little longer on the first side for medium.

When steak is cooked, place on plate and tent to keep warm. Leave for at least five minutes. While waiting, juice lime and mix juice with Worcestershire sauce. Slice steak thinly across the grain, place in serving dish and toss with sauce.

Your kids will love it!

1 pound NY strip steaks
Salt
Freshly ground black pepper
2 tablespoons olive oil
1 onion, diced
1 cup crimini mushrooms, chopped
1/4 cup Cabernet Sauvignon wine (or other red wine)
2 1/2 cups low-sodium beef stock or beef broth (or chicken stock or water)
1/2 cup dried Mission figs, minced
1/2 teaspoon plus pinch fresh rosemary leaves, finely chopped
3/4 cup wild rice, rinsed
1/2 cup plus 2 tablespoons toasted chopped walnuts

Heat a large heavy skillet (or large pot) over high heat. Generously season steak with salt and pepper. Add 1 tablespoon oil to skillet and cook steak for 6-8 minutes, flipping once, for medium rare. Remove steak from skillet and pour off any fat.

Reduce heat to medium-high heat. Add remaining tablespoon oil, onion, and mushrooms and cook for 4 minutes. Add wine and cook until most of the liquid has evaporated (about 3 minutes). Add beef stock, figs, and rosemary leaves; bring to a boil. Add wild rice, reduce heat to low, cover, and cook for 30-45 minutes, or just until the wild rice kernels puff open. Fluff with a fork.

Meanwhile, cut steak into 3/4-inch pieces. When wild rice is done, stir in steak and 1/2 cup walnuts into cooked wild rice. Season, to taste, with salt and pepper. Can serve in skillet or transfer to a large serving platter. Sprinkle with remaining pinch rosemary leaves and remaining walnuts.

Makes 4 servings.

1/3 cup olive oil
2 teaspoons roasted garlic
3 T balsamic vinegar
3 T honey
2 pounds flank steak
Kosher salt
Freshly ground pepper

Combine oil, garlic, vinegar and honey. Marinate with steak overnight. Remove the steak from the marinade and sprinkle both sides with salt and pepper. Grill 6 minutes a side. Remove from grill and let meat sit for 10 minutes. Slice thinly against the grain.