I love red meat. I love the flavour, I love how it makes me feel, the energy I get from it, how it boosts my brain function, the list goes on. I could easily eat steak everyday and not get sick of it, but for the sake of variety and also eating different cuts and parts of the animal, I like to change things up.
This could also be called Beef Kofta but I am still unclear as to whether Kofta means “pounded meat” or if it’s simply a spice blend.
Either way, this recipe is a delicious way to included more (grass-fed/finished & local if possible) red meat in your diet, served with some of my classic favourites; a Turmeric Cauliflower Rice and some sauteed veggies, this time I opted for fennel and purple onion.
- 1 lb of beef flank, cut into 1 inch cubes
- 1 cup of red wine
- 2 small shallots
- 3 Tbsp of balsamic vinegar
- 3 Tbsp of extra virgin olive oil
- 1 Tbsp of Kofte spices, ground
- Salt and pepper
- Grass-fed butter or ghee, for cooking
- 2 cloves of garlic, minced
- Place all ingredients except the meat, garlic and fresh herbs in a bowl and mix well.
- Add cubes of meat and allow to marinate for at least a few hours or overnight for best results. Refrigerate.
- Drain the marinate, then place meat cubes onto skewers.
- Melt about 1/4 cup of grass-fed butter or ghee in a cast iron pan, add garlic and cook for 2 minutes. Remove garlic butter from the pan and add fresh herbs of your choice (I like italian parsley, basil and tarragon). Set aside.
- Place meat skewers onto hot pan and cook at high-medium temp until browned, then flip over and cook for an additional 2-3 minutes. Cook until desired “doneness” and serve immediately. Pour garlic & herb butter over top.