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.

I went through a long period of time where, although I ate plenty of chicken and fish, I seldom ate red meat. Several years ago, after being diagnosed with hypothyroidism and an advanced stage of hypothalamic-pituitary-adrenal (HPA) axis dysfunction—also known as adrenal exhaustion—I found myself craving red meat with a vengeance. I went from eating red meat twice a year…to 3 or 4 times a week at the height of my adrenal exhaustion.

But, not just any red meat. Quality red meat that is 100% grass-fed and grass-finished. An excellent source of protein, B vitamins, minerals, like selenium and zinc that also support the thyroid, and healthy fat (omega 3 fatty acids), grass-fed beef nourishes both the thyroid and adrenals.

We are lucky enough to be able to source our meat directly from Northwind Farms, a family-owned and operated Hudson Valley farm with stellar animal husbandry practices. The quality of their meat and poultry reflects this. Originally from Brooklyn, Jane and Richard Byzienski settled in this part of the Hudson Valley over three decades ago to pursue their passion: farming. Along with their son, Russell, the Byzienskis are very much hands-on in running their farm’s day-to-day operations.

The Flat Iron is a great cut for the grill. No grill? No problem. Use a cast-iron skillet, instead, for a perfectly cooked flat iron steak—stovetop—in just 8 minutes. For best results, marinate the steak for at least 2 hours.
 

Jalapeno-Lime Flat Iron Steak

Serves 2 to 4

 
1 to 1-1/2 pounds flat iron steak

For the marinade

Juice of 1 lime
1/2 to 1 teaspoon Spanish paprika (smoked paprika)
1 teaspoon dried oregano
2 to 3 serrano peppers or 1 large jalapeno
4 cloves garlic
3/4 cup scallions
1 small yellow onion, peeled, and roughly chopped

Place flat iron steak in a shallow baking dish (e.g., Pyrex glass bakeware or other non-reactive pan) large enough to hold the meat.

Season both sides of meat with Celtic sea salt and pepper.  Pour lime juice over meat, turning to coat.  Dust both sides with Spanish paprika and dried oregano.  Place garlic cloves, scallions, onion and serrano (or jalapeno) in a food processor and pulse until well combined. Evenly coat both sides of the meat with the chili-onion rub.

Cover dish tightly with plastic wrap. Refrigerate steak for at least 2 hours.

Remove most of chili-onion rub before cooking. Reserve marinade liquid.

Warm cast iron skillet over medium-high heat. When the skillet is hot (flick a drop of water into the skillet; if it sizzles, the skillet is hot enough), add steak. Sear steak, then cook for 3-4 minutes, depending on thickness. Turn steak and sear the other side. Pour marinade liquid on top and cook another 3 to 4 minutes. Flip steak once or twice more to ensure even cooking.

Check for doneness. If done, the steak will give slightly—but it will not be squishy.

Transfer meat to a cutting board and let it rest 5 to 10 minutes. Then, slice thinly across the grain.  Serve warm with a generous dollop of mint pesto, if desired.