I love a good sauce on my steak. A vinegary chimichurri, a freshly made pesto, even just a simple drizzle of truffle oil or citrus juice to finish it off. Last night we had a Sunday steak dinner that could not have been more lovely. We sailed up to Port Madison, a charming little spot on the northern edge of Bainbridge Island, and dropped anchor. We fired up the grill, threw our skirt steak on, opened a nice bottle of wine, and sat back to watch the sunset…

Though our delicious Thundering Hooves grass fed beef needed minimal seasoning, we mixed up a nice Lemon Scallion Butter Sauce to even further brighten up the flavors of the meat. We sautéed garlic, scallions, and the zest of a lemon in a bit of olive oil. Once the flavors had sufficiently infused the oil we blended in some butter, then spooned the tasty sauce on top of the steak (it would also be wonderful on grilled chicken or fish).

Darn it anyway that Monday came around! At 6:30 a.m. this morning we pulled anchor and set sail back to Seattle and the Foodista offices. (Note to self: get wireless Internet so we can work from boat).

Here’s our sauce recipe:

Possibly Related Posts:

• Friday Fun Links
• Young Winos
• The 2,000 Pound Rib Feast
• Kabocha and Ginger Squash Soup
• How I Slaughtered a Chicken

After reading Michael Pollan’s In Defense of Food, Barnaby vowed to only buy grass fed beef. Some of you may ask why not give up beef all together? Well, you can blame me. I love meat and have given up being ashamed to admit it. We don’t eat a lot of beef, but darn it, I love it! So, politics of vegetarians versus carnivores aside, I’d like to share with my fellow meat-eaters our beautiful, super-duper-delicious-grass-fed-beef burgers.

Grass fed beef reminds me of the uber-high quality meats we enjoyed in Argentina. Not only is it a better way of living for the animal, but the meat tastes so much more flavorful and clean. In fact, if you did a side-by-side comparison of grass fed to non-grass fed beef I’d bet money that you’d make a switch too (even if you didn’t care about the animal’s life).

We seasoned these little burgers with just a little salt and pepper, grilled them to a nice medium wellness, and tossed on a bit of blue cheese at the end. Perfect with some grilled red onion.

They taste so darn good!

Possibly Related Posts:

• How I Slaughtered a Chicken
• Moose, it’s What’s for Dinner
• Slow Cooked Goat Shank With Alubia Criollo Beans
• Veggie Beef Tahini Pita
• Pork Belly with Wild Huckleberry Sauce