Flat Iron Steak at Salt!

Bradford Heap, owner of Salt the Bistro, along with executive chef Kevin Kidd and staff are really adhering to their philosophy of sourcing locally. They have made a commitment to use organic, fresh ingredients whenever possible, and Lasater Grasslands Beef (LGB) is playing a significant role in that effort.

Last night our friends David and Elizabeth P. & family joined us for a delicious dinner at Salt the Bistro. Kevin and sous chef, Alex Krill, prepared flat iron steak and delighted patrons with an inventive take on a simple beef cut. They marinated the pasture raised beef in rosemary, olive oil, & garlic then grilled it perfectly medium-rare over an apple wood fire. The steak was served with roasted fennel on a bed of beluga lentils that had been ladled with a nage, an aromatic broth. The dish was topped with gremolata or gremolada, which is a chopped herb condiment typically made of garlic, parsley, and lemon zest. Salt has refined the traditional recipe by adding olive oil and fennel fronds. It was a deliciously zesty dinner entree that the kids enjoyed too!

Old flat iron 'rest' showing shape

 

 A flat iron steak is actually a top blade steak cut from the shoulder, specifically the tender top blade roast. The roast is separated into two pieces by cutting horizontally through the center to remove the heavy connective tissue. It is similar in texture and taste to a flank or skirt steak. On your next visit to Salt ask about the  Lasater Grasslands Beef specials. 

 

  HOURS:

sunday 10 - 10 

monday - wednesday 11 - 10 

thursday - saturday 11 -11

1047 Pearl Street

303.444.(SALT) 7258 
Salt the Bistro

Beef Tenderloin at Colterra!

Thanks to the consistent support of Bradford Heap, owner and chef of Colterra in Niwot, Michael Drazsnzak, executive chef, has created a delicious local and organic dinner entree with Lasater Grasslands Beef tenderloin. Today Joe, Elizabeth P. & I dined at Colterra. Joe ordered the tenderloin which was phenomenal! (Of course, we all tasted it.) Chef Michael marinated the tenderloin in crushed whole garlic, fresh rosemary, extra virgin olive oil, cracked black pepper & salt. He then grilled it a perfect medium rare which brought out the deep flavor of the Lasater beef. It was served with a creamy risotto that featured Oxford Gardens roasted carrots, Hazel Dell Mushrooms shitake & oyster varieties. The risotto was a rich delicious compliment to the tenderloin. Two really nice aspects of dining at Colterra are the ambiance and portion size. You'll never feel rushed and therefore have plenty of time to enjoy your meal.

Elizabeth P. and I enjoyed a glass of the Honig 2009 Napa Sauvignon Blanc, but I know that David Roth, Colterra Manager, has other suggestions to 

accompany the Lasater Grasslands Beef tenderloin.

Hours:
LUNCH Monday - Friday 11 to 2
DINNER Monday-Saturday 5-9
BRUNCH Saturday & Sunday 10-2
Sunday 5 to 8
210 Franklin St., Niwot
http://www.colterra.com/

Housemade Pastrami Sandwich at Oak!

Wow! Have you been to the new restaurant in town, Oak at fourteenth? Steve Redzikowski, the chef & proprietor is doing great things. Yesterday I was in with Beth S. and the kids and enjoyed the most scrumptious Housemade Pastrami Sandwich made with Lasater Grasslands Beef brisket. Yummy! Steve has assembled a tasty treat. Thinly sliced Lasater pastrami, melted Swiss cheese, topped with shaved carrots & cabbage served on an Udi's pretzel roll with whole grain mustard. The final touch-homemade chips to accompany this absolutely mouth-watering hot sandwich.  

 

HOURS:

Lunch and Dinner Tuesday-Sunday 

Saturday & Sunday Brunch

1400 Pearl Street

303.444.3622

http://www.oakatfourteenth.com/Oak_at_Fourteenth/OAK_-_Home.html

Ossobuco-'bone with a hole'

Claire D. sent this recipe to me. Ossobuco or Osso Bucco is a typical Italian dish, specifically from the Milan region of Italy.  Traditionally it is prepared with veal shanks that are cross-cut and braised in white wine with vegetables. Lasater's meaty shanks make the perfect substitute for veal shanks. The modern recipe calls for tomatoes, red wine, & vegetables.  I used Claire's recipe which is like other modern recipes. I then added a few small pieces of beautiful homemade prosciutto given to me by Ryan S.  We love being Ryan's neighbor!  My ossobuco was a deliciously rich meal. I slow cooked it in the crock pot and came home to an amazing aroma that filled the house. Next time I will try ossobuco with white wine and gremolata!  Here follows the recipe:

Ingredients:

• 2 packages of Lasater meaty shanks
• 4 tsp olive oil
• 1 onion, diced (about 1 cup)
• 4 cloves garlic, chopped
• 1 cup celery, diced
• 1 cup carrots, diced
• 1 cup red wine
• 3 Tbsp tomato paste
• 14oz can tomatoes or fresh, up to 28oz for more sauce
• 1 tsp dried basil or 2 frozen basil cubes
• 1 tsp dried thyme
• 1 bay leaf
• 2 Tbsp parsley (put in 15 minutes before serving)
• Salt & pepper to taste
• Optional: add a couple of pork ribs or prosciutto for flavor

Ryan's prosciutto

Directions: 
Put everything in a crock pot, olive oil 1st, then the beef shanks, then everything else. If you have time, brown the shanks before putting them in the crock pot, and saute the onions (I did not do this, and it tasted perfect!). Be sure to leave the shanks on the bottom of crock pot, stir everything, getting the juices between the shanks. Cook on low for 8 hours or high for 4.5 hours minimum. Can also be made on the stove, cooking in a deep pan for 2-2.5 hours or until the shanks are very tender. 

Serve with risotto or polenta

Herb Swiss Steak - slowly braised top round

My house smells so delicious right now! I will serve this with rice and a mixed leafy green salad tonight for dinner. What do you do with top round roast? Herb Swiss Steak! This is a recipe I found for cuts that require moist heat while cooking and tenderizing with a mallet. Here follows a recipe for Herb Swiss Steak: 

Ingredients:

1-2lbs pounds Top Round Roast or round steak, 1/2 inch thick slices or cubed steak

2 tablespoons olive oil 

salt & pepper

1 can (14.5 oz) diced tomatoes plus juice

2 garlic cloves, chopped

1 medium onion, quartered and sliced thinly

1/2 cup chopped celery

1/2 broth or water (if necessary)

1/2 teaspoon ground marjoram

dash thyme

1/2 teaspoon garlic powder

Salt & pepper to taste

Directions: 
In a large heavy skillet, heat oil over med-high heat. Cut beef into serving size pieces then pound with pointed side of meat mallet, flatten slightly. Sprinkle with salt & pepper. Sear in oil until browned. Add remaining ingredients and reduce and simmer for 2-3 hours or until meat is tender. Add water or broth to ensure that meat is mostly covered. This will prevent your meat from becoming too dry. Check frequently and add more water or broth if necessary.

 

Dinner is served!