Name: Cardamom-Scented Grass-Fed Rib Steak with Herb Vinaigrette
Yield: Makes 4 side-dish servings
Ingredients: 4 cardamom pods, crushed; 4 garlic cloves, lightly crushed; 2 bay leaves; 2 star anise, crushed, or 1/2 teaspoon anise seeds; 2 tablespoons red wine vinegar; 1/4 cup white wine; 1 tablespoon honey or molasses; 1/4 cup soy sauce; One 1-pound rib-eye steak from grass-fed or pasture-raised beef; 3 tablespoons olive oil; 1 tablespoon Champagne vinegar or white wine vinegar; 1/3 cup chopped tender fresh herbs, such as chives, flat-leaf parsley, chervil, and/or tarragon; Salt and freshly ground black pepper

Editor's note: The recipe and introductory text below are from The Ethical Gourmet. To read more about the book, click here.

Roaming the range foraging for grasses makes pasture-raised beef leaner and more intense in flavor. Grass-fed beef, with its lower fat content, cooks differently from conventional beef, so cook it slower, at lower temperatures. Its concentrated flavors make it an exceptional meat to serve in small, sliced portions as a spicy accompaniment to a grain and vegetable main course such as Pumpkin Basmati Rice Pilaf, Toasted Hard Red Wheat Pilaf with Caramelized Shallots, Figs, and Brazil Nuts, or Spice Whole Oats.

Recipe notes

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