Over the years our work with chefs across the country have brought us together with some seriously talented individuals. As we focus on the contributions from female chefs this month, we picked a set of our favorite dishes from the ladies in our orbit. To narrow it down, we honed in on grassfed beef and items that fit the summer season. Many of them also take advantage of underutilized cuts to maximize value.
Have a squizz!
Our mate Chef Rena Frost of Mac’s on Main shows her Texas pride with this dish, pairing grassfed strip steak with a bold coffee rub and an array of summer-fresh veggies like squash and corn. Nice one Chef!
Chef Renate deGeorge contributed this gem as a smart use for flank steak. It’s classic steak and eggs comfort food with a flavor and nutrition upgrade. With Australian grassfed beef at the core, highly seasoned in a light dredge, a savory hash and egg for more protein, this just might be the breakfast bowl of champions! Pro tip: mix sweet potatoes with yukons in your hash for a touch of sweet!
Chef Ilkay Suuctugu of the Ritz-Carlton Bal Harbour shared this dish with us, a star at the Matador Room. Chimichurri is known and loved in Miami, where the bright herbaceous flavors are a perfect match for the local tastes. The simple, elegant presentation lets the natural beef flavor be the star, but with sophisticated touches including a green chili ferment elevating the sauce.
This dish from Chef Janine Booth takes an underappreciated cut and transforms it with a 72-hour sous-vide treatment. A green peppercorn-tamarind glaze adds brightness, acidity and savory complexity, but it’s also a prep-ahead component, making this one a smart choice for high-volume service.