Recipe for Marinated Top Round Grass Fed Steak

1 lb Polyface top round steak
1 lemon-juiced
2-3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 sprigs fresh rosemary-stems removed
2 cloves garlic-smashed
Ground pepper to taste
Salt to taste

In a small bowl, whisk together the lemon juice, olive oil, soy sauce, Worcestershire sauce, rosemary, garlic and pepper. Place the top round steak in a large Ziploc bag and pour the marinade over the steak. Seal the bag and place in the refrigerator for 24 hours (can be marinated for less time if need be).

Take the steak out of the refrigerator half an hour before cooking to take the chill off. Preheat a grill or skillet to medium high. Shake any excess marinade off the steak and sprinkle salt on one side. Place the steak on the grill or skillet salt side down and lightly salt the other side of the steak. Cook for 5-8 minutes (depending on how well done you like it). Flip the steak and cook for an additional 5-8 minutes. Remove steak from the grill or skillet and let rest for 10 minutes. Thinly slice steak on an angle and serve.

*PolyFace Farm recipe

Recipe for Grass Fed Beef Stroganoff

Number of Servings - 6-8

2 lbs Beef Tips

3 T. Butter

1/2 lb mushrooms

1 medium onion, chopped

1/2 clove garlic

1 c. sour cream

1 c. consomme

Salt and Pepper

Preheat skillet to 350 F. Melt butter in skillet; add onion and sauté until clear. Add beef, turning to brown on all sides.  Push to one side of skillet and sauté sliced mushrooms.  Season with salt, petter and garlic.  combine with beef; add cream, consommé, and simmer about 5 minutes and serve.