This week I had the chance to finally visit Homegrown Meats in La Jolla, CA and peruse their selection of awesome, locally-grown and grass-fed beef. Along with some homemade duck sausages, chorizo, veal liver, and a flank steak, a crazy-delicious looking “baseball-cut” sirloin steak made it into my bag. Even though I’ve had grass-fed steaks before (mostly from Whole Foods), I have to say…this steak was far and above superior. Simply put…the best steak I’ve ever eaten. Amazingly, I paid about $11/lb compared to the $9/lb that our local supermarket charges for grain-fed New York Strip.
I pan-seared it and finished it in the oven to a nice medium/medium-rare and paired it with a simple kelp noodle stir-fry. Bottom line: seek out a local butcher in your area. Invest in some nice quality grass-fed beef (click here for a great post about the advantages of grass-fed) and simply enjoy.
Ingredients for Grass-Fed Sirloin with Kelp Noodle Stir-Fry
- For the Steak
- Grass-fed sirloin steak
- Salt and pepper
- Trader Joe's South American Smoke Seasoning (or if not available, use powdered smoked paprika or seasoning of choice)
- For the Kelp Noodles
- 1 package kelp "noodles", rinsed (found at Whole Foods or other health-food store)
- 2 garlic cloves, minced
- 2 tbsp coconut aminos
- Handful of fresh chopped chives or green onion
- Coconut oil
- Sesame oil (for garnish)
- Sriracha or other hot sauce
- Preheat oven to 400 degrees.
- Remove steak from refrigerator at least 15 minutes prior to cooking so it warms up before cooking. Grill or sear/bake the steak.
- For sear/bake: Heat a medium-sized cast iron skillet on high heat. Season steak and sear both sides for 3-4 minutes until a nice brown crust forms. Transfer skillet to the oven and bake for approximately another 8 minutes. Cooking time will vary depending on your desired done-ness and oven strength. Allow meat to rest for at least 5 min before slicing.
- In the same skillet you cooked the steak: heat coconut oil. Sauté noodles until they soften (~5 min).
- Add in garlic, chives, and coconut aminos and sauté 30 more seconds.
- Remove from heat and garnish with a drizzle of sesame oil.
- Serve steak slices over noodles and top with sriracha or hot sauce if desired.
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