3 Seasonal Spring Recipes

Gochujang brussels sprouts and ground beef

INGREDIENTS:

• 1 pack Force of Nature ground Beef 
• 1 tbsp garlic powder 
• 1 tsp ground ginger 
• Salt to taste 
• 1 ½ cups brussels sprouts - halved 
• Avocado oil 
• ½ cup cilantro - chopped 
• ½ cup green onions - chopped

Sauce: 

• ¼  cup Mother in Laws garlic gochujang fermented chile sauce
• 2 tbsp coconut aminos 
• 1 tbsp water
• 1 tbsp maple syrup 
• Salt to taste 

PREPARATION:

Preheat oven to 375 degrees. Season the ground beef with salt, garlic powder, ground ginger and cook in a hot skillet with avocado oil until the ground beef is browned and crispy (~6-8 minutes). Set the meat aside.  Add a small amount of avocado oil to the skillet and cook the brussels sprouts on medium high heat until both sides are browned and crispy (~ 3 minutes per side). Place the entire skillet in the oven and roast the brussels sprouts for 6-8 minutes or until fork tender. Combine all of the sauce ingredients in a bowl, stir, and set aside. Place the roasted brussels sprouts in a large bowl, drizzle some of the sauce, and toss to coat evenly. Plate the dish by adding a few scoops of cooked ground beef and top with brussels sprouts, green onions, cilantro, and a drizzle of more gochujang sauce. Enjoy! 

Beef New York strip with roasted carrots and yogurt

INGREDIENTS:

• 1 Force of Nature Beef NY Strip 
• Salt and pepper to taste 
• 2 tbsp ghee 

Roasted carrot and yogurt dish 

• 1 lb rainbow carrots - remove all but 1 inch of the carrot tops 
• 1 tbsp garlic powder 
• 1 tsp smoked paprika 
• ½ cup greek yogurt 
• Zest and juice of 1 lemon 
• Balsamic vinegar 
• Extra virgin olive oil
• ¼ cup pistachios - roughly chopped 

PREPARATION:

Preheat oven to 375 degrees. Place the carrots down on a sheet pan, drizzle with olive oil, and season with garlic powder, salt, and smoked paprika. Roast in the oven until the carrots are fork tender and slightly charred (~30 minutes). In a medium bowl, add the zest and juice of 1 lemon to the greek yogurt, stir to combine, and set aside. Assemble the dish by spooning and smoothing out the lemon yogurt on a plate and top with the roasted carrots, chopped pistachios, and a drizzle of balsamic vinegar and olive oil. Set aside. 

Remove Force of Nature Beef New York strip from the packaging, pat dry, and season liberally with salt and pepper. Place in a hot skillet with ghee until browned and crispy (~4 minutes) and flip. Cook the steak until ~120-125 degrees and remove from the pan. 

Serve these two dishes together. Enjoy! 

Chargrilled Bison NY strip with black garlic chimichurri 

INGREDIENTS:

• 1 - 2 Force of Nature Bison NY Strips
• 1 shallot, finely chopped
• 1  red jalapeño, finely chopped
• 3 black garlic cloves (minced)
• ½ cup red wine vinegar
• kosher salt to taste
• ½ cup finely chopped cilantro
• ¼ cup finely chopped flat-leaf parsley
• 2 Tbsp. finely chopped oregano
• ¾ cup extra-virgin olive oil

PREPARATION:

1. In a medium sized bowl, whisk together all of the chimichurri ingredients and add salt to taste. (Refrigerate overnight for best results.)
2. Remove New York Strip from packaging.
3. Pat New York Strip dry with a paper towel.
4. Liberally season the ribeye with salt and pepper.
5. Place the ribeye on indirect heat and flip until the internal temperature reads at 100 degrees.
6. Place the steak under direct heat/flame to get a nice charred texture on both sides.
7. Remove from the heat when the internal temperature reads 130 degrees.
8. Let it rest for 10-15 minutes.
9. Cut up against the grain and top with chimichurri sauce and salt.
10. Enjoy!