“Jazzy Flank Steak” is what’s cooking for this week’s main meal and should cause a bit of a sensation as you jazz-up a traditional cut of beef. You can throw your meat on the grill or if the weather is not permitting yet—broil it! Either way it’ll come out with that yummy browned sensation which pairs perfectly with the other combined ingredients that create the delicious topping!

Ingredients: (serves 2-4)

• 1 lb. pasture-finished flank steak, trimmed
• Organic avocado oil
• Himalayan salt to taste
• Organic ground pepper to taste

Preheat your gas grill or oven broiler.

Lightly coat the steak with avocado oil, salt & pepper and grill/broil; approx. 3 minutes per side; remove when cooked and keep warm.

• 1/4 cup chopped, organic, fresh flat-leaf parsley
• 3 Tbsp. organic red wine vinegar
• 1 1/2 Tbsp. chopped fresh oregano
• 1 Tbsp. organic capers, chopped
• 1/8 tsp. Himalayan salt
• 1/4 cup organic olive oil
• 1/4 tsp red pepper flakes (optional)

Whisk together above ingredients until well blended.

Cut steak against the grain into thin slices and spoon parsley mixture evenly over steak.

Serve with some organic roasted cauliflower and the meal is complete!

Yep…it’s a bone-warming, hearty stew like Grandma used to make after hours in her kitchen; but this recipe is an easy, after a quick shopping trip, meal that can be doubled or tripled for multiple make-ahead meals and stored away in the freezer. Our “Ale Stew” is ready to enjoy!

Ingredients: (serves 4-6)

• 3 Pounds trimmed free-range quality, boneless, chuck roast, cut into 2-inch cubes
• 4 organic, medium onions, halved lengthwise and cut crosswise into ½-inch-thick slices
• 8 organic garlic gloves, sliced or minced
• 18 ounces nut brown ale
• 1 cup organic, beef stock
• 1 tsp. freshly ground black pepper
• Himalayan salt to taste
• Spray olive oil
• 6 organic thyme sprigs
• 4 organic Bay leaves
• 1 1/2 Tablespoon organic, spicy –brown mustard
• 1 1/2 Red wine vinegar
• Flat parsley leaves for garnish

Heat iron skillet over medium-high heat after spraying with oil.

Add cubed chuck roast and ground pepper; brown meat 6-10 minutes.

Remove beef, re-spray skillet with oil if necessary; add onions & garlic and sauté approx. 4 minutes; add nut brown ale, scraping pan to loosen browned bits. Bring to low boil for 2 minutes.

Add beef stock and bring to simmer.

Carefully pour mixture into an electric slow cooker; add beef, thyme, bay leaves.

and cover; cooking on high until boils & then reduce heat to low for 4 hours.

Remove thyme sprigs and bay leaves.

Stir in mustard and vinegar 15 minutes before serving.

Garnish with parsley.

Where’s the Beef! Wait…wait…wait…here it is—“Bold-N-Beefy” is this week’s menu opportunity for a hearty winter meal. It’s warm and filling, ladled over either cauliflower “rice” or finely chopped, fresh spinach leaves and will fill you to the brim while warming your chilly bones.

Ingredients: (serves 2-4)

• 1 1/4 lbs. organic, grass fed & finished stew beef
• 1 tsp. organic tomato powder
• 1/4 tsp. organic garlic powder
• 1/4 tsp. organic onion powder
• 1 tsp. organic Italian seasoning
• 1/4 organic celery seed
• 1/4 cup Marsala wine
• Ground organic pepper to taste
• 16 oz. organic beef broth
• 1 bunch organic fresh cilantro leaves, chopped

In 1-2 tablespoons organic virgin olive oil, brown your beef pieces in a Dutch oven.

Leave drippings in the pot and add all over ingredients.

Simmer on low for 30-50 minutes until beef is tender.

Can serve same day or refrigerate and serve within a couple days.

Serve over cauliflower “rice” or finely chopped, fresh spinach leaves AND top with fresh, minced cilantro leaves.

Enjoy your simple but delightful Beefy meal!