Steak is one of my favorite entrees to get when going out to eat. It's nutritious and so tasty. While there certainly is an art to cooking it so that it isn't "still mooing" and isn't over done, there's also so much that goes into raising the cattle that produced the steak.
We are cattle farmers these days and unlike dairy cattle that produce and give milk every day, it's a slower process for beef cattle. There are also a lot of different methods of farming. Each has their benefits. Whether you prefer cattle that primarily ate grass or if they were corn fed is your choice. I personally cannot taste a difference. Did you know that even the cattle that are fed corn in their final months spend the majority of their lives eating grass on pasture?
I've heard stories (likely from folks who have never seen a cow in person) of cattle that are crammed into feed yards and force fed corn. One thing you should know about cows is that they are stubborn. Anyone who has ever shown them at the fair or tried to get them into a trailer or anywhere else they didn't want to go that day can attest to this. Good luck getting them to do something they don't want to do. There's a science that goes into determining how much space per animal is needed and how many animals a particular barn or area can handle before becoming "over stocked." We learned all about this in my college animal science classes. Corn is actually a grass (who knew?!) and is a good source of energy for cattle.
As farmers, it's our job to keep our cattle healthy and comfortable. When they are fed more than grass, there's usually an animal nutritionist (dietitian) balancing all of the ingredients in the recipe to ensure all of the cow's nutritional needs are met.
You can cook this steak on the grill or in a pan on the stove. I prefer my grill. And don't forget to let the steak rest for a few minutes before cutting into it.
Sesame Ginger Steak Cabbage Boats
What you'll need...
- Steak (cook prior to making this recipe, either on the grill or your preferred method of cooking steak)
- Sesame ginger maranade (or if you can't find that, you can use any type of sesame ginger sauce)
- Olive oil
- Cutting board
- Frying pan with lid
How to make it...
- Cook steak and let it rest before cutting into slices
- Add a small amount of water to a frying pan on the stove to steam veggies; bring to a boil
- Chop onion length-wise so you have long pieces
- Chop carrots into smallish pieces
- Chop celery
- Add onion, celery and carrots to boiling water and cover with a lid to steam them until you can pierce them with a fork
- Drain the water
- Add 1-2 tbsp. olive oil and a dash salt and pepper to the pan and saute the veggies for a few minutes
- Cut cabbage into 4 pieces; take 2 layers of cabbage per boat and place on the serving plate
- Add sauteed veggies and sliced steak to the cabbage boats
- Top with a drizzle of sesame ginger marinade/sauce (you don't need much)