Cardamom Scented Grass Fed Rib Steak With Herb Vinaigrette Recipes
CARDAMOM-SCENTED GRASS-FED RIB STEAK WITH HERB VINAIGRETTE
_**Editor's note:** The recipe and introductory text below are from_ [The Ethical Gourmet](http://www.ecookbooks.com/products.html?affiliateID=16283&item=09086)_. To read more about the book, [click here](/features/news/dailydish/061406)._ Roaming the range foraging for grasses makes pasture-raised beef leaner and more intense in flavor. Grass-fed beef, with its lower fat content, cooks differently from conventional beef, so cook it slower, at lower temperatures. Its concentrated flavors make it an exceptional meat to serve in small, sliced portions as a spicy accompaniment to a grain and vegetable main course such as Pumpkin Basmati Rice Pilaf, Toasted Hard Red Wheat Pilaf with Caramelized Shallots, Figs, and Brazil Nuts, or Spice Whole Oats.
Provided by Jay Weinstein
Yield Makes 4 side-dish servings
Number Of Ingredients 13
Steps:
- Combine the cardamom, garlic, bay leaves, star anise, vinegar, wine, honey, and soy sauce. Stir until the honey is dissolved. Place the beef in an airtight bag or container with the marinade. Marinate for 8 hours, turning once.
- Scrape the marinade from the beef; pat dry. Heat 1 tablespoon of the olive oil in a skillet over medium-low heat 30 seconds, until hot but not shimmering. Place the beef in the center of the pan. Cook slowly for 10 minutes without disturbing. Turn; cook 5 minutes more. Transfer the meat to a board to let it rest for 5 minutes.
- Whisk together the remaining 2 tablespoons olive oil, the Champagne vinegar, and herbs. Season with salt and pepper. Slice the beef thinly, and serve dressed with the vinaigrette.
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CARDAMOM-SCENTED GRASS-FED RIB STEAK WITH HERB VINAIGRETTE
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