Sunday, July 12, 2009

Pale Ale Marinated Sirloin Steak and Steak Friendly (and Locavore) Sides

Photo (Lexi Van de Walle): Grilled Pale Ale Sirloin, Sliced Turnips, Roasted Potatoes and Garlic Scape Pistou, Grated Zucchini sauteed with Thyme, Grilled Pale Ale Onions and Garlic.

We usually cook more seafood than red meat in the summer but lately I've been interested in trying different cuts of grass-fed beef as well as lamb and pork on the grill from a variety of livestock farmers in the area.

I bought a 2 1/2 pound piece of sirloin from Cowberry Crossing Farm (Hudson Valley) and thought it would be fun to pair it up with a marinade of local beer and other ingredients from the area for what turned out to be a delicious meal.

Since it was just me and my husband, we've already had two meals with it so far and I just put the leftover piece in the freezer for lunch next weekend because we're going to a beach party and cookout tonight hosted by our friends Lee and George Doty in East Hampton (and driving back to the city at the crack of dawn on Monday!!).

Saturday night's menu;
Grilled Locavore Pale Ale Marinated Sirloin Steak and Onions
Roasted New Potatoes and Garlic Scape Pistou (Pesto without the cheese or nuts)
Sauteed Zucchini and Thyme
Sliced Turnips Sauteed in Butter

RSS FEED on the upper right corner.

Sunday's lunch menu:
Lettuce, tomato and mozzarella salad (all local)
Sliced Grilled Locavore Pale Ale Marinated Sirloin Steak
Corn on the cob and butter

Locavore Pale Ale Marinated Sirloin Steak

1 lg.local red onion, thinly sliced
2 cloves garlic, finely chopped
1/2 c. olive oil
1 c. local, beer (Southampton Publick House India Pale Ale)
1/2 c. local white wine vinegar
2 tbsp. local maple syrup
1 tbsp. Worcestershire sauce
1 (2-1/2 lb.) local, grass-fed sirloin steak, scored

Combine onion, garlic, olive oil, beer, vinegar, maple syrup and Worcestershire sauce. Place meat in a shallow baking dish; pour marinade over and cover. Refrigerate at least 5 hours or overnight, turning occasionally. Remove meat, onions and garlic from marinade; grill or broil meat as desired keeping in mind that grass-fed beef is leaner and is best rare or medium rare, basting frequently with remaining marinade. In a vegetable basket on the grill or in a large skillet on the stove, cook onions and garlic over medium heat and serve alongside the meat. Makes 6 servings.

This year I just can't seem to get enough garlic scapes. I make a big batch of pistou out them (that's pesto sauce but without the cheese and nuts) since pistou stores better in the than pesto.

Basic Garlic Scape Pistou
10 garlic scapes from the farmers market
Bunch of Italian Parsley, from my garden
1/2 cup of olive oil

Cut scapes into 3-5 inch pieces, remove thick stems from parsley and chop roughly, measure olive oil. Combine ingredients in a food processor and blend until smooth. Yields 1 1/4 cups.
Use what you need. Store the rest in a tightly sealed glass jar for up to 10 days.

Roasted Potatoes with Garlic Scape Pistou
A refreshing alternative to garlic and rosemary roasted potatoes. Boiling the potatoes first quickens the cooking time and makes for a potato that is crunchy on the outside and soft and puffy on the inside.

1 lb. local new potatoes (red or white or both)
1/4 cup olive oil
1/3 cup garlic scape pistou made with local ingredients - see recipe above
Kosher salt to taste

Preheat oven to 400 degrees. Boil a large pot of water. Cut potatoes in half or thirds so they are all approximately the same size. Boil potatoes until cooked but still somewhat firm, drain and pat dry with paper towels. Transfer to a roasting pan and cover with olive oil and stir in garlic scape pistou. Roast for 25-40 minutes until golden brown. When cooked, drain on paper towels, sprinkle with salt and serve piping hot.


Richard & Cecile Harrison
55 Wenzels Lane
Claverack, NY (physical)
Hudson, NY 12534 (mailing)
ph: 518-828-2682; Email:

Cowberry Crossing Farm is a family-owned farm located on fifty acres in Claverack, New York. The Harrison family is committed to local, humane, sustainable farming and use organic/biodynamic methods. The small traditional family-run farm has a large and varied vegetable garden and livestock. Animals include chickens, ducks, turkeys, rabbits, sheep, pigs, cows, horses, cats, bees, and a border collie. All the animals are fed exclusively on organic feed and they roam freely in the pastures.

1 comment:

Phoenixvillian said...

I'm going to have to just give your entire menu a try - looks and sounds fantastic!