Summer is all about chill, easy, stress free magic for mealtime and having a freezer stocked full of Country Natural Beef helps make it possible! Gas up the grill, use what you have in the fridge, involve the whole crew, fuel your bodies and enjoy the colorful life every day, in all the ways! Shout out to Cook by Color for being our guide to living colorful and the art of fridge foraging.
Once you have the Country Natural Beef cut of the day defrosted, you'll be surprised at what you can build using what you have, and what you need to use.
The beauty here is you can (and should) modify this easily and effortlessly. Check out the sad endives and sugar snap peas that are incorporated in this recipe! Have some carrots and cabbage on hand? Feel free to use them too.
Though this combination is absolutely delicious, you can use easily substitute different herbs in the marinade, russet potatoes in place of the sweet potatoes (or even rice!), a salad made with lettuce instead of the veggies pictured.
Meat Marinade Ingredients
*feel free to use whole peppercorns and whole coriander seeds. Simply toast them in a dry skillet until fragrant. Then crush with a mortar/pestle and add to the marinade.
- 1 Country Natural Beef Coulotte Steak (approx. 2 lbs.)
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ½ tsp coriander*
- ½ tsp peppercorns, cracked*
- 3 tbsp fresh herbs, finely chopped (we used rosemary & thyme)**
- 2 tbsp dijon mustard (check labels for Whole30)
- 2 cloves garlic, minced or pressed
- kosher salt to taste
**feel free to substitute for the fresh herbs you have such as oregano, cilantro, parsley, chives.
Spring Salad Ingredients
- 2-3 tbsp olive oil
- 1-2 tbsp balsamic vineagar
- 2-3 Belgian endives, roughly chopped
- 10 sugar snap peas, ends removed
- 1 red bell pepper, roughly chopped
- 5-6 Persian cucumbers, roughly chopped
- 1-2 small avocados, roughly chopped
- kosher salt and pepper to taste
Sweet Frites Ingredients
- 1.5-2 lbs sweet potatoes, cut into even wedges
- 2-3 tbsp avocado oil
- Ketchup or mayo for serving (check labels for Whole30)
- Kosher salt and pepper to taste
1. Once the meat is defrosted you can begin marinating - it's great to get a couple hours of marinating if possible.
- Coulotte steaks come with an amazing fat cap full of flavor.
- Before marinating, score the fat cap layer on a diagonal in two directions, creating little diamonds across the top.
- Salt and pepper the steak generously all over, directly.
- Coat the steak in marinade all over, including brushing between the scored fat.
- Cover it and return it to the fridge.
2. Wash and cut the sweet potatoes into wedges.
- Place them in a bowl of cold water in the fridge for anywhere between 30 minutes and overnight. This will remove the starch and ensure a crispier end product.
- Thoroughly pat dry before tossing the sweet potatoes in oil, and adding salt and pepper to taste.
- If you have an air fryer, cook these at 400 degrees for 10-14 minutes, flipping halfway.
- You can also cook these in a preheated 425 degree oven, spaced out in a single layer on a parchment paper lined baking sheet - cook for 15 minutes, flip, and cook for another 5-10 minutes.
3. You can remove and chop all the Spring Salad components (except for the avocado) in advance.
- Add the avocado, and dress with olive oil, balsamic, salt and pepper right before serving.
4. Remove the meat from the fridge to come towards room temperature.
- Preheat the grill to high heat with the lid closed.
- Pat the excess marinade off the meat, and sear it on both sides over high, direct heat until a crust forms.
- Then shift to medium, indirect heat - to do this on a three burner grill, simply adjust the outside burners to medium heat, and turn the center burner off, placing the steak in the center to finish cooking slowly.
- Cook until the internal temperature is 130-135 for medium rare.
- Remove the meat to a cutting board and let rest for 10 minutes before slicing and serving.
Put together your plate with your spring salad, sweet frites and slices of steak, and ENJOY!
Recipe made in partnership with Cook by Color