It's Always Steaksgiving Time!
Rosemary Lemon Aussie Grassfed NY Loin Steaks on Zoodles
We are saying good-bye to Thanksgiving but fortunately we can always say hello to Steaksgiving! What I love about steak is that it is always in season no matter what cut or cooking method.
At our house there are only a few rules with steak!
Merry's Steak Rules:
1. We choose Aussie Grassfed Beef because it is leaner therefore fewer calories.
2. We choose Aussie Grassfed Beef because it has more omega-3 fatty acids.
3. We choose Aussie Grassfed Beef because it has twice as much conjugated linoleic acid (CLA) as much CLA as grain-fed beef. This fatty acid is associated with a few health benefits.
4. We choose to lightly season with a rub or light marinade because we don't want to mask the flavor of the steak.
5. No steak sauce on top! Why hide a delicious flavor!?!
After the zillion calories consumed at Thanksgiving I like to serve lean Aussie Grassfed Beef Steaks on Zoodles! Just in case you don't know, zoodles are made from spiraled vegetables. Local grocery stores usually carry zoodles made of butternut squash, yellow squash, and zucchini. If you own a spiralizer then what every semi-firm vegetable is a possibility: Beets, sweet potatoes, yams, kolrabi, and potatoes.
Today, I am making yellow squash and zucchini noodles with my own spiralizer. I planned to add butternut noodles from the grocery store for color but gosh darn that package of butternut zoodles did not pass my approval once opened at home. Onward ~ it is Steakgiving Time and I know my Aussie Grassfed Angus Beef NewYork Loin Roast will be so fresh and delish!
What to look for:
Aussie New York Loin Roast can be found at Safeway (Von's in SoCal).
Make sure the grassed beef is from Australia to ensure pure delicious flavor!
I cut the fat first or you can cut into 1-11/2-inch steaks and then trim the fat.
Cut into thick steaks for extra juiciness!
Now Let's Get Grilling....outdoors or on a grill pan inside!
#BeAussome and check out more information at Aussie Grassfed Beef and Lamb!
Rosemary Lemon Aussie Grassfed NY Loin Steaks on Zoodles
INGREDIENTS
For the marinade and steak:
3-4 pounds fat trimmed Aussie Grassfed New York Loin
1/2 cup lemon juice
1/2 cup soybean oil
1/4 cup chopped dried onions
1/4 cup agave syrup
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons chopped rosemary
1 tablespoons black pepper
1/2 tablespoon granulated garlic
1/2 teaspoon crushed red pepper flakes
For the zoodles:
1 (10-12 oz) package zucchini zoodles or 2 medium zucchini, spiraled
1. (10-12 oz) package yellow squash or 2 medium zucchini, spiraled
1 tablespoon olive oil
1/4 cup chopped green onions
1 tablespoon freshly squeezed lemon juice
1 teaspoon minced fresh rosemary
1/2 teaspoon granulated garlic
1/2 teaspoon sea salt
1/4 teaspoon red pepper flakes
pepper, to taste
Grated Parmesan Cheese to taste
METHOD
For Beef: Ask your butcher or cut the New York Loin into 4-6 steaks, each 1 to 1 1/2-inch steaks. Trim fat. Set aside.
For marinade: Combine all marinade ingredients in a resealable plastic bag. Add Aussie Grassfed NY Loin Steaks and let sit on counter for 1-2 hours.
For Steak: Preheat a grill to medium high or use a grill skillet on stovetop. Brush grill or grill skillet with cooking oil. Remove the beef from marinade, pat dry, and sprinkle with salt and pepper. Cook the steak 3 minutes on each side or until desired doneness. Transfer steaks to a cutting board, cover with foil, and rest beef 10 minutes while zoodles cook.
For Zoodles: In a large skillet over medium-high heat, add olive oil and green onions, cook 1 minute. Add zoodles, rosemary, garlic, red pepper flakes, salt and pepper. Cook zoodles 2 minutes, stirring often. Place lid on skillet, adjust heat to low, and steam until desired doneness, about 2 minutes. Sprinkle with parmesan cheese and serve with Rosemary Lemon Aussie Grassfed Beef Loin Steaks. Serves 4-5
To Serve: Place the zoodles onto a large serving platter, top with the steaks and sprinkle with minced rosemary. Serve: 4-6
Notes:
Have all zoodles ingredients ready before placing steaks on grill.
Test for doneness with tongs. Rare is soft when pressed, medium is springy but still soft and well done is very firm. Remove steak and cover loosely, rest in a warm place for a few minutes before serving. Cook zoodles while the steaks rest.
Your family will love this light dinner!
