Community Corner

Beef Buyers Getting Smarter

Recipe of the Week: Grilled Steak Tacos with Poblano-Mango Salsa

A quick apology to any vegetarians, but when your body craves iron, beef is a great mineral boost.

Leafy greens, such as kale and spinach, are also great sources of iron and they can be very tasty. But sometimes you just want meat, and it's becoming easier to find good cuts of beef, as well as pork and poultry, from local ranches.

Grocery store managers recognize the trend toward locally-produced goods, as anyone shopping for dinner can tell with a glance at the butcher's case. Not only are there more different cuts of beef available, but they are more clearly marked as "organic," "grass fed," or some other distinction. And they'll often note exactly from which ranch the meat came.

Find out what's happening in Larkspur-Corte Maderawith free, real-time updates from Patch.

Consumers are becoming more educated about what they're putting on their plates. They're also developing relationships with ranchers. There are a few good reasons to get to know your rancher. He can offer unique cooking tips for the meat. He can also set aside some of the harder to get cuts, like ox tail or beef cheeks.

You'll find plenty of quality local meat from Fallon Hills Ranch, True Grass Farms (both near Valley Ford) and others at the farmers markets around the area. Check out the Larkspur farmers market at Marin Country Mart every Saturday, from 9 a.m. to noon, and the Corte Madera farmers market at the Town Center every Wednesday, from noon to 5 p.m.

Find out what's happening in Larkspur-Corte Maderawith free, real-time updates from Patch.

Grilled Steak Tacos with Poblano-Mango Salsa

Ingredients

1 pound top sirloin steak, cut ¾-inch thick
2 medium poblano peppers
1 medium onion, cut into ½-inch thick slices
2 cloves garlic, minced
1 teaspoon ground cumin
1 medium mango, diced
¼ cup chopped fresh cilantro
¼ cup fresh lime juice
¼ teaspoon salt
8 small corn tortillas (6- to 7-inch diameter)
Fresh cilantro sprigs, lime wedges (optional)

Directions

1. Place peppers and onion slices on grid over medium, ash-covered coals (over medium heat on preheated gas grill). Grill, covered, 15 to 20 minutes or until onion is tender and pepper skins are blackened, turning occasionally. Place peppers in food-safe plastic bag; close bag. Set peppers and onion aside.

2. Meanwhile combine garlic and cumin; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 16 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; keep warm.

3. Remove and discard skins, stems and seeds from peppers when cool enough to handle. Chop peppers and onion. Combine chopped vegetables, mango, chopped cilantro, lime juice and salt in medium bowl. Set aside.

4. Place tortillas on grid. Grill, uncovered, 30 seconds on each side or until heated through and lightly browned.

5. Carve steaks into slices. Season with additional salt, as desired. Top tortillas with equal amounts of beef and mango salsa. Garnish with cilantro sprigs and lime wedges, if desired.

— Recipe courtesy of the California Beef Council


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