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    • Steak Cheddar Mac and Cheese
    • This is Stetson
    • The Benefits of Grass-Fed Beef, Part 1: Your Health
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    • Steak Kabobs
    • Edina Magazine: How Edina's Jerry's Foods is Leading the Grass-fed Beef Revolution
    • The Benefits of Grass-Fed Beef, Part 3: Animal Welfare
    • It’s a pretty picture, but it might not reflect reality.
    • What Does the "100% Grass Fed" Label Mean?
    • Better Product, Better Health, Better Planet.
    • USDA Quality Grades
    • Quick Cut: What's The Deal with Wagyu?
    • Beef That Gets Better With Age
    • Corn Fed vs. Grass Fed— What’s The Difference?
    • Steak Street Tacos
    • Grass Fed Beef - Who’s The Consumer?
    • Taco Stuffed Green Peppers
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Roasted Red Pepper and Steak Bruschetta

Directions

Serves 5

1. Combine marinade and steak in large resalable plastic bag for 2 (up to 24) hours.

2. Grill steak to your desired doneness. While steak cooks, complete next step.

3. Toast bread rounds in oven or grill until edges are golden brown.

4. Spread 1 tsp. cheese onto bread, top with a small pile of arugula, top with slice of bell pepper.

5. Let steak rest for 10 minutes after cooking.  After, cut into slices and place on top of each bruschetta and drizzle with balsamic vinaigrette. 

 

 

Ingredients

  • 1 (16 oz) MGR grass fed rib eye steak
  • 1 baguette, sliced in 1/2 inch rounds
  • 6.5 oz garlic and herb spreadable cheese
  • 2 cups fresh arugula
  • 1 jar roasted red peppers
  • Balsamic Vinaigrette

 

for marinade:

  • 1/2 cup olive oil
  • 1/3 cup balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons minced garlic
  • Salt and pepper to taste

 

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