What is the best part of summer? In my opinion, it’s pulling the cover off the grill and getting her cleaned and shiny for the summer! No Minnesota summer is complete without lots of meals made on the grill and eaten outside with family and friends. Whether you’re at the cabin, in the backyard, or on the condo patio, you need an arsenal of chef-approved grilling recipes to complete the summer. As most chefs would tell you, grilling is simply about highlighting the delicious flavors of fresh ingredients—and that is true with meats more now than ever!
Shopping for meat in the store can be confusing—so many labels and certifications. Enter Mike Braucher and his son Brandon, owners of Sunshine Harvest Farm, a fourth-generation family farm located in Webster, Minn. Sunshine Harvest Farm believes in humane treatment of its livestock, and they never use hormones, chemicals or GMO feed in their production. Mike and Brandon offer a large variety of pasture-raised beef, lamb, chicken, pork, brats, and the freshest eggs your have ever tasted at the Mill City Farmers Market every Saturday from 8 a.m. to 1 p.m.
Ever wonder how to grill the perfect steak? Market partner Mary Jane Miller created the following recipe for “Grilled Sirloin with Market Vegetables and Garlic Scape Chimichurri” for the Mill City Farmers Market’s free weekly cooking demonstration, Mill City Cooks.
Join the class at 10:30 a.m. on Saturday, June 18 for Brews & BBQ to learn even more technique for summer grilling from Campus Club Executive Chef Beth Jones! Plus, the Mill City Farmers Market will be celebrating Father’s Day with free samples of Surly beer, hops growing demonstrations from local hops farm Might Axe Hops, and much more! Find more information about market events at millcityfarmersmarket.org.
The Perfect Grilled Sirloin with Market Vegetables and Garlic Scape Chimichurri
By Mary Jane Miller
1 lb grass-fed sirloin from Braucher’s Sunshine Harvest Farm
Your favorite seasonal vegetables! June picks: Asparagus, carrots, hakurei salad turnips, garlic scapes, mushrooms, radishes, and spring onions
Salt pepper to taste
½ bunch fresh Italian parsley, washed and stems removed
1 bunch fresh cilantro, washed
½ cup olive oil
1/3 cup white wine vinegar
4 green garlic scapes, washed
½ teaspoon crushed red pepper flakes
½ teaspoon ground cumin
½ teaspoon salt
½ teaspoon smoked paprika
1/8 teaspoon black pepper
Prepare the Garlic Scape Chimichurri by blending all the ingredients in a food processor or blender. Set aside.
Combine salt and pepper in a small bowl. Rub the mixture into both sides of a 1-pound sirloin steak, then allow the meat to come to room temperature while you prepare the grill.
Start the grill and warm it until it is hot. If you are using a gas grill, turn off all but one of the burners once it has come up to temperature. If you are using charcoal, be sure all the coals have been raked to one side. Use the hand test: the grate will be hot enough when you can hold your palm 3-4 inches above the metal for no more than three seconds. Brush steak with olive oil. Sear the steaks for 2-3 minutes on each side directly over the flame, with the lid down.
Then, move the steaks to the part of grill that is not lit. Set the lid in place and allow the steaks to cook, without flipping them, until they reach 120-135 degrees (this is a lower temp than you would use for feed lot finished beef), about 10-20 minutes, depending on the size of the steak. Remove the steaks to a platter and allow them to rest a few minutes before serving.
Meanwhile grill the vegetables. Coat with olive oil; grill 3-7 minutes or until just tender.
To serve, pile vegetables on a platter, slice beef and arrange on vegetables, and drizzle all with chimichurri sauce. Serve immediately.
Tip: The Garlic Scape Chimichurri is a great condiment to have on-hand for steaks, burgers, scrambled eggs, veggies and fries. It will keep about a week in the fridge or you can freeze it for up to 6 months. The oil keeps it from freezing solid so you can scrape off a spoonful whenever you need it!