I’ve always eaten meat. Up until about 10 years ago, however, I seldom (maybe 2x/year) ate red meat, especially beef. AND I judged people who ate red meat, especially beef, convinced that they were just a mouthful away from heart disease.
I ended up having to eat crow….(or beef in this case!😂)
After experiencing what can be best described as a physical breakdown in 2013, where even a five minute phone conversation left me trembling and exhausted, I was diagnosed with hypothyroidism (Hashimoto’s) and Stage 3 adrenal exhaustion. Suddenly, I found myself craving—and eating—red meat (lamb, beef, bison) 4-5 times A WEEK.
However, the difference between conventional, factory farm-raised, grain-fed versus 100% grass-fed and grass-finished meats is significant when it comes to nutrient density.
Take 100% grass-fed beef. In addition to being an excellent source of clean (no hormones, no antibiotics, no GMO grains), whole food protein, 100% grass-fed beef is loaded with B vitamins, in particular, B12, as well as B3, B6 and B5, and a good source of healthy omega-3 fats, both of which the adrenal glands love! Grass fed beef is also an excellent source of thyroid-supporting minerals, like selenium, zinc and iron.
These days, my craving for beef is seasonal…I tend to eat beef more in late fall/winter. One of my favorite cuts, however—perfect for the summer grill—is skirt steak.
Skirt steak is the diaphragm muscle that comes from the part of the cow known as the beef plate primal cut. While skirt steak tends to be on the tougher side (be prepared to chew well!), it is extremely flavorful. This cut typically contains a good amount of fat. However, when you grill skirt steak, the fat renders. The end result is a tasty, toothsome piece of beef—a high quality source of bioavailable protein loaded with vitamins and minerals. Many people, especially women at mid-life, tend to under-eat protein, and 100% grass-fed and grass-finished beef is an efficient way to meet daily needs.
Grilled Grass-Fed Skirt Steak
Place 1 to 1.5 lb 100% grass-fed skirt steak, rinsed well in filtered water. Pat dry with paper towel. Place steak in a 13×9 Pyrex baking dish.
For the marinade:
Whisk together 1/4 c red wine and 3 tablespoons olive oil. Set aside.
For the rub:
Combine the following in a ramekin or small bowl:
1 teaspoon red pepper flakes
2 tablespoons herbs de Provence
Pour half of the marinade over steak. Use pastry brush or spatula to evenly distribute marinade over steak. Season steak with Celtic sea salt and fresh ground pepper, to taste. Sprinkle half the rub onto the steak and massage into meat with fingers.
Flip steak over to other side. Repeat above instructions.
Cover baking dish with plastic wrap and marinate apx. 30 mins.
Prepare charcoal grill.
Arrange steak on grill over direct flame. Grill apx. 3-4 mins. (If flame flares up from the coals, cover grill). Turn steak over to other side and grill another 3-4 minutes.
Place steak over indirect heat, and grill each side apx. 4 mins. (If when the flame flares up, cover grill).
Depending on thickness of steak, total grill time will be apx. 16 mins to 20 mins. for medium-rare doneness.
