Just to get your appetites whetted, here is the first recipe I will make once the grass fed beef is in. Organic cooking with grass fed beef is a little different than cooking with conventional meats, so keep a close eye on the dish as you go until you get used to how lean it is.
ARRACHERA CON AJO Y LIMON A LA PARRILLA (Grilled Garlic-Marinated Skirt Steak with Lime )
This meal can be prepared in 45 minutes or less, but requires additional unattended time.
3 pounds grass fed skirt steak (about 3 long steaks)
3 tablespoons finely chopped garlic
3 tablespoons olive oil
coarse salt to taste
3 tablespoons fresh lime juice, or to taste
Accompaniments: Guacamole, salsa, sour cream
If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day.
Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
Serve steak with accompaniments.
24 tacos – Ole!