Recipe: Grain-free Marinated Sirloin Steak - Tallgrass Heritage

Recipe: Grain-free Marinated Sirloin Steak

I’m not going to lie: I probably eat beef on average 4-5 days per week. Why do I do this? Well,  number one, my dad is a rancher, so I have more or less unlimited access to some of the best beef around, but even more than that, I find there’s almost nothing that satiates me and energizes me the way grassfed beef does.

If you think about it, it makes sense. When you eat beef that’s spent its entire life on pasture, it takes 18 months at a minimum to raise that animal to be ready for consumption. That’s a year and a half of grazing and foraging and breathing fresh air and drinking clean water and growing healthy muscle and organs and bones. Compare that to chicken, for example, which is typically harvested around 10 weeks old. 10 weeks! When I think about it that way, it’s pretty obvious to me why chicken doesn’t even come close providing the deeply nourished feeling I get after eating beef.

So, all that to say: I eat a lot of beef these days. And because I eat so much of it and all the cuts (nose-to-tail movement, anyone?), I’m always on the lookout for new and interesting ways to prepare it. I’ve figured out some amazing ways to prepare offal (the cuts that are prized delicacies in many other countries that we in the US typically discard) and I’ll share some of those in upcoming posts, but for today, I’ve got a large sirloin steak thawing as we speak and I thought I’d share the plan for it. This recipe was adapted from the Heal Your Gut Cookbook and it’s incredible.





½ cup ghee or tallow (melt to liquid)

¼ cup honey

1 knob fresh ginger, grated

Juice of 1 lemon

½ cup coconut aminos (you can use soy sauce if you’re not on a gluten-free diet)

1 Tbsp. apple cider vinegar

½ onion, finely diced

3 cloves garlic, finely chopped

Generous pinch sea salt


Using a food processor, mix all the ingredients together. Place your dethawed 2-3 pound sirloin (flank and skirt steaks also work well here) in a glass dish, pour the marinade over, and make sure all parts of the steak are coated. Cover and place in the fridge. I like to marinate mine for a minimum of 5 hours, but you can leave it in the fridge for up to 2 days, turning it occasionally.


Remove the steak from the fridge about an hour before you plan to cook it to make sure it has time to come up to room temperature. In the meantime, season your grill or cast iron pan with oil or lard to prevent sticking. Preheat to high heat.


Season with additional sea salt and pepper on both sides and place on the grill (or under the broiler) for 4-6 minutes per side. Remove from heat, place on your cutting board, and tent with tinfoil and let rest for 10 minutes. This cut is best served medium rare and cooking any longer will make it tough. Slice it thinly against the grain on a diagonal. Heat the remaining marinade, pour over, and serve.

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