Flatiron Grilled Asian Marinade Recipe

Get to the grill with this tasty recipe from LaCense Beef!

The flatiron is a great steak to grill. I like to grill over a very high heat, keep the meat rare on the inside and really enjoy the flavor of the beef with this touch of Asian flavoring.

My kids couldn’t get enough of it and clamored for more. The marinade can be used more than once before discarding. There is plenty of flavor packed in that liquid. Serve it draped over a pile of sautéed Chinese broccoli or spinach.

• 2 flatiron steaks thawed slowly in the refrigerator
• 6 scallions
• 1/3 c soy sauce
• 1/3 c water
• juice of 1 orange
• 1 T honey
• 1 clove garlic crushed and sliced
• 1/2” inch of ginger crushed and chopped
• 1/4 t chili flakes
• 1 star anise wheel crushed

Combine all the ingredients.

If the honey is too cold to dissolve, warm gently over the stove until dissolved. Do not cook. Place the steaks in the marinade and allow them to rest at room temperature for at least 1 hour and not more than 4 hours. Put the scallions in the marinade as well for about 1 hour. Grill over a hot fire searing the outside and maintaining a rare interior.

Grill the scallions as well after the steaks have cooked over a less intense heat. Let the meat rest before slicing. Slice and drape over greens that have been sautéed in olive oil with garlic and a bit of ginger. Salt to taste. Cut the scallions into 2 inch long sections and make a pile on top of the meat. Yum.

Dr. Nicole Sundene, NMD is a licensed Naturopathic Medical Doctor at Fountain Hills Naturopathic Medicine 16719 E Palisades Blvd, Suite 205, Fountain Hills, AZ 85268.

She believes we should utilize natural medicines to treat the root cause of disease rather than just treating symptoms, as symptoms are a message of imbalance sent from the body and will persist until they are properly addressed.

For appointments please visit http://FHnaturopathic.com for more information about Naturopathic Medicine services.
©KitchenTableMedicine.com, LLC ™

Have a Fabulous Super Bowl Party With Mouth-Watering Ribs

Are you having a Super Bowl party, but want to try something besides the same-old, same-old chicken wings?

Try this recipe from La Cense Beef and treat your guests to some mouth-watering short ribs. Want your feast to be even better? Make sure you use grass-fed beef!

Beef Short Ribs with Tomatoes Smoked Peppers and Oregano

2lbs bone in short ribs salted overnight
1 large onion
6 garlic cloves
3 large tomatoes cut in chunks
4 sprigs of oregano or 2 t. dried
1-2 canned chipotle peppers in adobo sauce (use 2 if you really like a kick)

1. In a large cast iron pot or casserole, heat some olive oil and brown the short ribs on all sides.
2. Remove the meat.
3. Add more oil if necessary and sauté the onions and garlic.
4. When softened, add the tomatoes. They will give off some juice.
5. Cook off some of that water then add the oregano and the chipotles. Salt the stew lightly. Add the meat back into the pot.
6. Cover and simmer for about 2 hours either on top of the stove on a low heat or in the oven at 325. It should be loose when you pass a knife through it. Remove the meat. Skim off any fat that is on top of the sauce and reduce further if necessary. It should be a chunky consistency. Serve with soft polenta or mashed potatoes laying the meat down on the starch and then spooning all the sauce over everything.

Enjoy!

Dr. Nicole Sundene, NMD is a licensed Naturopathic Medical Doctor at Fountain Hills Naturopathic Medicine 16719 E Palisades Blvd, Suite 205, Fountain Hills, AZ 85268.

She believes we should utilize natural medicines to treat the root cause of disease rather than just treating symptoms, as symptoms are a message of imbalance sent from the body and will persist until they are properly addressed.

For appointments please visit http://FHnaturopathic.com for more information about Naturopathic Medicine services.
©KitchenTableMedicine.com, LLC ™