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Spinach: Spun up!

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Local spinach is in season right now, and you should *absolutely* be eating it, but we can't blame you if you're sick of salad, so here ya go: whole page...
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Everyone recognizes a radish, but this brassica typically falls far behind in consumption to its cousins like kale, cabbage and even brussel sprouts because of the perception around its preparation!...
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Change it up with Cherries!

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Beautiful California and Washington Cherries have hit the market!  We’ve made some sweet and savoury magic with these little summer gems...     CHERRY AND RICOTTA "BRUSCHETTA"   Ingredients: 1...
Bean there, done that? Try these fresh takes on the lovable legumes.

Bean there, done that? Try these fresh takes on the lovable legumes.

May 28, 2021
  Tahini + Cumin Green Beans Deep, nutty tahini elevates the richness of this dish, while the zesty lemon and garlic are grounded out with the addition of earthy cumin! This dish has...
Asparagus Season Recipes!

Asparagus Season Recipes!

May 21, 2021
The tender spears of spring have began to burst through the soil, and there's no better time to explore the range of this early riser. Did you know that asparagus grows...

Elk Flat Iron Steak taco meat

Flat iron steak is a fabulously flavourful cut, that can have a bit of a chew if you don't prepare it properly.  Its flavour and texture is perfect in a taco.

Taco steak marinade

-The juice of one lime

-One chopped Jalapeno

-2 cloves minced garlic.

Marinade your steak for 30-60 minutes in the above mixture

Bring your steak to room temperature and heat your grill to high.  When the grill is hot and your steak is warm,  remove the steak from the marinade, and pat it dry with a paper towel.   Brush the steak with non GMO canola oil, and place on the hot grill.  Turn the grill down to medium high, and cook for no more than 2 minutes.  Turn steak and cook for another 2-3 minutes.

Remove steak from heat and let rest for 10 minutes.

Once rested, look at your steak.  With a flat iron steak you should be able to see the grain of the meat running in one direction, like the strings in celery.  You will want to thinly slice your steak ACROSS THE GRAIN.  Once again, like celery.  Imagine if you were to cut celery the long way.  You would have a very chewy, stringy vegetable on your hands.  Cut it against the grain though, and you have a nice crisp vegetable.  The same holds true for this flat iron steak.

Once sliced thinly, serve this meat on a salad, in tacos, or in a sandwich.