• Amy Slater

BEEF, Three ways!

August 25, 2014


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Today was a work day for me. So tonight’s dinner preparation started two days ago. I defrosted and marinated about a pound of each: beef liver, chip steak and round steak. My marinade is simple: extra virgin olive oil, a splash of fish sauce and coconut aminos, one naval orange sliced and squeezed and one lemon sliced and squeezed. I put all in a ziplock bag and let it marinate for two days. Last night I boiled 10 red skin potatoes and popped them in the fridge to cool. This morning I washed and cut 16 oz mushrooms, two pattypan squash and 5 medium carrots. So tonight all I had to do was make a big salad with mixed greens, tomato and avocado.

Grass fed meat cooks better from room temperature. So, I first removed it from the refrigerator to sit on the counter for one hour.

I preheated the oven to 400 for the smashed redskin potatoes. Lay the potatoes on a foil lined baking sheet and smash with a heavy bowl until they mush down. Drizzle lightly with coconut oil and season with salt, pepper and garlic powder. We like them crispy, so I baked them for 50 minutes.


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Next, I steamed the veggies in my bone broth.  We served them with some delicious grass-fed butter.


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Finally, I preheated my cast iron griddle on two burners to medium high heat. I placed the liver on the back, the round steak on the side and the chip steak in the front. The liver was thick and took about 9 minutes per side. The round steak was thin and very lean. It took about 2 minutes per side. The chip steak cooks in a flash, only about 30 seconds per side.


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It was a delicious dinner that was easy to put together with a little advanced planning. Please share some of your best real food dinner ideas.

Best, Mom4Health

#mealplanning #organmeat #paleofamilydinner #smashedpotatoes