Have you seen the cute youtube video about the boy who was planning to go to a broccoli farm? His parents thought they’d surprise him with a trip to the circus instead—and his reaction? He really wanted to go to the broccoli farm!
I so understand! I was seriously excited when I got to go to a beef farm last week with the WI Beef Council (and other sponsors).
Yup, farm tour. Cooking & photography sessions. And a competition where I tried my first Steak with Chumichurri Sauce (among other delicious beef dishes)!
On this trip, a dozen or so bloggers from four states learned all about farming practices, butchering, beef cooking and food photography in Columbus, Ohio. Did you know that the chuck roast sits right next to the rib eye, so if you take the immediately adjacent couple slices of chuck (which Meijer calls Chuck Eye), you can serve it as steak–at bargain prices. How exciting is that!
We learned all about cooking beef (pat it dry or you’ll steam it), photography (make sure it is clear what you are emphasizing). And my biggest take-away? It is completely realistic to pull together a really great (restaurant quality) beef meal, in under an hour! Including food photography! So less than an hour if you aren’t a food blogger 😉 !
As I’ve hinted, the final part of our trip was a food competition where four teams prepared a meal—no prep, no recipes–and delivered it for tasting (along with photos) in an hour. Afterwards we stuffed ourselves with the delicious results (and I
deluded myself that I would vowed to fast when I got home).
It was all great fun but there was one downside. Backed up against a really scary 😉 deadline, no one measured anything. So when I tried to recreate the winning team’s Steak with Chimichurri Sauce last weekend (with a rough ingredient list), it didn’t quite live up to the original. Still it was very tasty and not a drop was left. I’ll definitely be doing it again (& will share any changes here). This will definitely be part of my summer cookout plans!
And since summer is just beginning, I’ll be posting another grilling steak recipe soon.
- 4 6 oz steaks (or 1 large for slicing)
- 1 poblano pepper, roasted
- 1 small onion, sliced and roasted
- 2 bunches Cilantro
- 2 Tablespoon Extra Virgin Olive oil
- 2 Tablespoon lime juice
- 1 Tablespoon honey
- 1/2 teaspoon salt
- ¼ teaspoon pepper
- In a food processor or by hand, finely chop roasted poblano (wear gloves if chopping by hand) and onion. Add remaining ingredients and process until finely chopped.
- Pat steaks dry, then salt and pepper on both sides. Place steaks on heated grill or hot cast iron frying pan and cook until browned on one side, about 4 minutes. Flip steaks over and if using a frying pan, place in preheated 400 F oven. Cook until desired doneness, about 4 additional minutes to take a 3/4 inch steak to medium rare.
- Remove from heat and let stand 5-10 minutes for juices to reabsorb. Top with chimichurri sauce for serving.
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