I received beef product mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.
Red meat: how much is too much?
Some people will tell you that any amount of red meat is unhealthy. Some will tell you a diet of mostly meat is the way to go – so who’s right? The truth is probably somewhere between the two: in the US, we eat a LOT of meat, and a healthy diet is all about balance. We rank 3rd in world beef consumption at 85.5 pounds/person/year consumed (behind Uruguay and Argentina, in case you were curious), and the hamburger is basically synonymous with American food culture.
I believe the problem with way we eat red meat in this country is threefold: in context, amount, and source. Context: most meals are based on meat and refined grains/fried foods (hamburger on a roll, steak and fries, meatballs over pasta, etc). Amount: portions are huge! Source: cheap meat is cheap because the animals were fed inexpensive grains, which alters the nutrient content from those fed a grass-based diet quite a lot. If you change the context (a balanced meal, with lots of produce), the amount (small, to reflect that you don’t need much and 30-40g of protein is ideal for digestion/absorption), and the source (choosing grass-fed meat with a higher amount of omega-3’s), the healthfulness of the meal is drastically increased. Eating meat this way, for a few meals a week, is good way to practice moderation while still enjoying the variety of cuts and luxury of availability we have!
For this recipe (part of a RecipeRedux contest), I wanted to combine some unexpected flavors: the sweetness of peach salsa with savory meat – it’s the onion and cilantro that really take it over the top! I got my flat-iron steak from Country Vittles, a farm near my hometown about 2 hours north of DC. The cattle spend their life from birth on the farm, and are grass-fed by the family who have generations in the business. What I love most about buying from them (and all the market vendors) is that you can ask questions, hear the story, and get tips directly from the people who are doing the farming.
They were sold out of the skirt or flank steak I wanted by the time I got to them last week, but suggested using the flat iron instead, and it worked perfectly. At $13/lb, it was one of their less expensive cuts, and I know that sounds like a lot – but remember, meat should be expensive! It’s extremely labor and resource intensive, and reflects more closely the real price of eating animals (that you don’t have to go out and hunt yourself!). A little reverence & gratitude for the life of the animal who provided it might also be in order!
So here it is: the recipe! I’d love to hear your thoughts on eating meat, eating meat with fruit, and how you find balance…and don’t forget to check out the rest of the beef recipes by clicking the blue frog!
Grilled flat-iron steak and peach salsa
- 8 ounces flat-iron, skirt, or flank steak
- 4 lg peaches
- 1 lg onion
- 3 banana peppers
- 1 jalapeno pepper
- ½ tsp salt
- 1 bunch cilantro
How to grill (or broil) the perfect steak:
- preheat grill to high; ensure that grates are well-oiled
- dab meat dry with a paper towel, then season with salt & pepper
- with grill hot (~450F), lay the meat down and close the lid
- cook for 5 minutes, then open grill and flip, close lid then cook for 5 more minutes (this will be rare; cook longer for medium or well-done)
- remove from the grill and place on a plate. Allow to rest for 8-10 minutes (crucial step!)
- slice against the grain (make cuts perpendicular to the direction the muscle runs)
Dice and combine the remaining ingredients in a bowl to make the salsa. Serve over strips of steak. (8 ounces raw meat should serve 2 servings of 3 ounces each cooked; salsa will yield 4-5 cups and is excellent as a dip for chips, too!)