As you know from reading about my juice cleanse epiphanies, I have been thinking about reintroducing meat into my diet. I’ve determined that beef is my gateway drug of choice: my metaphorical gut does not want chicken, and I won’t argue with my gut (and, interestingly, chicken is the meat I gave up first when I started quitting meat back in the day), and my psyche is not ready for pig.
I knew that if I was going to do it, I was going to do it right and make sure my beef was from a local, grass-fed, humanely-treated cow, so I visited JM Stock Provisions, a new local/organic/happy meat butcher in town, for an expert recommendation.
The butcher was a font of information about the benefits of eating grass-fed (including that grass-fed beef is the easiest meat for a vegetarian’s system to handle?) and talked me through a few different cuts before recommending a flat iron steak from Timbercreek Organics. I left with a lovely little 2-person steak and very specific cooking instructions to pass on to Mr HP, my trusty steak chef and staunch carnivore, who was not familiar with the cut. I was encouraged to see this article, titled “The Flat Iron Steak: Is it really the best cut of Beef?”
Cooking instructions were:
- preheat oven to 200 degrees
- salt and pepper both sides liberally
- heat oil with a high smoke point (rapeseed oil was recommended; we used butter) in a pan to high heat
- put meat in the hot pan for 3 minutes
- flip over and put into the oven for a few minutes
- remove meat to a plate with a foil tent to rest and reabsorb juices for 10 minutes
- cut the meat against the grain and eat
I was in charge of the side, and tried a new recipe: Zucchini Noodles with Avocado Cream Sauce. I omitted the tallow/lard–baby steps here, people. It was SO good. Make it.
The verdict: Steak tastes good. There were some chewy gristly bits–of course–that grossed me out, but the flavor and overall texture were pleasing enough to make me want to continue my beef experiment. I tried to keep tabs on my energy levels and athletic performance over the following couple days, and can’t really say I saw impressive physical effects from the protein punch, but I did feel happy and energized and healthy. I should make a graph.
The above graph represents the increase in happy feelings toward steak, zoodles, and avocados I experienced following this meal. I’ve been making zoodles like mad and adding avocados to EVERYTHING.
Lessons learned: The best meat is local, humanely-treated, hormone- and antibiotic-free, grass-fed, free-range, etc, etc, etc, happy meat; everyone needs a julienne peeler for making zoodles; and avocado makes any dish better.
What a great read!! As a fellow pescatarian (who dabbles in bacon from time to time… 😉 ), I can appreciate your curiosity in local, grass-fed meat. Funny enough, I actually tried a bite of Alex’s local bone-in ribeye grilled over the weekend. I have never really liked beef so it was the first meat I gave up (when I was 12 years old) but this meat was actually not bad. Congrats on this venture and keep us posted!
Thanks Michelle! Perhaps we can share a steak later this summer! 😉
Excellent use of graphs, as we’ve come to expect from HP! This will be interesting to see where you go from here . . . perhaps non-chicken meats like baby seal? flamingo? kangaroo?
Cheenius, I believe you have heard my opinions before on the eating of flamingo… 🙂