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- Tenderize or marinate beef before cooking lean cuts such as sirloin or New York Strip steaks. Good marinades include lemon, vinegar, wine, beer, bourbon, Italian dressing or any bottled marinade. - Bring meat to room temperature before cooking. - Never use a microwave to thaw grass-fed beef. Either thaw in the refrigerator or under cold running water while the meat is still vacuum-sealed.
Recipes are adapted from 'The Prairie Table Cookbook' by Bill Kurtis with Michelle Martin (Sourcebooks, 2008, $29.95). Texas Beef Tips 2 pounds grass-fed sirloin, cut into 1-inch cubes 1 tablespoon grease (more if necessary) 1 clove garlic, slashed 1/2 package dry onion soup mix 1 tablespoon Tabasco sauce 1 tablespoon steak sauce 1 to 2 cups water 1 medium onion, chopped 1 jalapeno pepper, chopped 2 tablespoons cornstarch In a 14-inch Dutch oven, brown meat in grease. Add garlic and soup mix and stir until soup mix dissolves. Add Tabasco sauce, steak sauce and water

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