Cowbell's Mark Cutrara has got a Certified Local Sustainable beef recipe for YOU!
Take one step outside around 7:30 pm tonight and take a big whiff! If you’re anywhere in Canada this summer, chances are there is lingering aroma of the BBQ in the air.
Mark Cutrara, co-owner and chef at Cowbell
This summer, make your BBQ local sustainable! Last week, I introduced you to our standards for Certified Local Sustainable beef, and now that you’ve picked it up from one of our committed retail partners, you’re maybe wondering what to do with it?
Enter: Mark Cutrara co-owner and chef of Cowbell Restuarant. Cowbell has been a LFP partner, committed to sourcing from Certified Local Sustainable producers since 2008. Mark’s recipe for “Skirt steak with grilled asparagus” (which appeared in Magnificent Muskoka’s Collections) features Certified Local Sustainable beef from Dingo Farms.
Ingredients
- 1 1/2 lb skirt steak from Certified Local Sustainable Dingo Farms
- 1 bottle of dark beer for the marinade (may I suggest locally-produced Hockley’s Stout!)
- 2 bunches of Certified Local Sustainable asparagus
- 4 oz of Pecorino Fresco (soft ricotta-like cheese)
- Few cloves of Ontario garlic
- 1/2 cup white wine vinegar
- 1 cups olive oil
- 1 tbs grainy mustard
- 2 lemon
- salt & pepper
Process
- Empty a bottle of dark beer, a few minced garlic cloves and salt & pepper into a big sealable plastic bag. Throw in the Dingo Farms skirt steak and give the mixture a good shake.
- Meanwhile, cut the woody ends off of the asparagus, and if large, cut them in half length-wise.
- Zest lemons and whisk the zest with white wine vinegar, olive oil and mustard.
- Take the steak out of the marinade and pat it dry, afterwords adding salt & pepper.
- Toss the asparagus in olive oil and salt.
- Fire up the BBQ, and on medium high heat grill the steak. It is best cooked no more than medium rare, and 4 1/2 minutes on both sides should accomplish this.
- When you flip the steak, add the asparagus and cook until you see light grill marks but is still a little crunchy.
- Once the meat is done, let it rest for a few minutes before you start plating. Place five or six asparagus spears on each plate, and beside it put the Pecorino Fresco. Slice the steak thinly against the grain and divide it up onto the plates. Drizzle the vinaigrette over the steak and asparagus and sprinkle a small amount of salt over the top. Serve with some grilled crusty bread, if your feeling fancy!
Thanks again to Mark Cutrara of Cowbell for this delicious recipe using Certified Local Sustainable beef, and for your committment to building a local sustainable food system.
And don’t forget, we’d love to see some photos of your dish – be sure to post it on our facebook page.
Happy local sustainable BBQing!
Share For Best Results