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Grateful Graze

Ranch Office & Pick Up Location
19065 IL - Hwy 81
Cambridge, IL 61238

© 2018-2020 Grateful Graze, LLC. All rights reserved.

 

Grateful Graze, Raised on Good Stuff, Bringing Livestock Back to the Land are trademarks of Grateful Graze, LLC.

 

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  • Robyn Bottens

Top Sirloin with purple mashed potatoes and green beans

Top sirloin is a leaner cut which means it can be a little chewy. It is also more of an economical cut too.


Since it can be chewy, a marinade with a decent amount of acidity helps to break down the fibers that hold it together.


Ingredients:

2 Grateful Graze Top Sirloin Steaks

1 cup balsamic vinegar

1/2 avocado oil

1 tbsp rosemary

1 tbsp garlic

1 tbsp minced onion

1 tbsp lemon juice

green onions for granish


1 pound purple potatoes from Oak Hill Acres

1 pound green beans, stems removed, from Oak Hill Acres

4 Tbsp butter

1/2 cup heavy cream

2 tsp salt


Directions:

1. Combine all the ingredients for the marinade in a bowl or plastic bag.

Allow steaks to marinade for at least 8 hours and up to 24 hours.

2. Preheat your grill or cast iron to medium/high heat.

3. Wash and cut your potatoes. Add to a pot of water and bring to a boil.

4. Add enough oil to cover the bottom of the pan (if using) and add your steak.

5. Bring another small pot of water to a boil and add the beans. Once the water reaches a low boil again, cook for 4-5 minutes.

6. Flip your steak after about 5-6 minutes.

7. Once your potatoes are soft, drain water and place the potatoes back in the pot. Add the heavy cream, 2 tbsp butter and 1 tsp salt.

8. Once green beans are tender, drain off water and add back to pot. Add remaining butter and salt.