|Balsamic Peach and Burrata Slider|
I'm LOVING the flavor and benefits of True Aussie Grass Fed Beef! I've been looking for a way to add lean protein to my diet, as I'm faced with the task of managing my high cholesterol. This is the perfect solution!
It's naturally lean, since the cows are 100% grass fed, and has a super high-level of Omega 3 fatty acids; the same components found in salmon and fish!
Leaner meats cook faster than fattier cuts (about 30% less cooking time), so be sure to turn down the heat by about 50 degrees from your normal grilling temperature and be sure to flip it only once during cooking. Happy grilling!!!
Balsamic Peach and Burrata Sliders
Prep Time: 30 minutes / Cook Time: 10 minutes / Servings: 6-8
- 1 lb. True Aussie ground beef
- 16 oz. bag sliced frozen peaches
- 1 cup balsamic vinegar
- 1/2 cup dark brown sugar
- 1 cup baby arugula
- 8 oz. burrata cheese, cut into 6-8 pieces
- olive oil spray
- salt and pepper
- 6-8 ciabatta slider rolls
- In a large mixing bowl combine the balsamic vinegar and brown sugar. Whisk until combined. Stir in the peaches, cover, and set aside to allow them to marinate and thaw for about 15 minutes.
- Form 6-8 small slider size patties with the beef. Handle the beef as little as possible to maintain tenderness. Sprinkle both sides of the sliders with salt and pepper and set aside to rest.
- Spray a grill with olive oil spray and heat to high heat.
- Remove the peaches from the marinade and place them in a wire grilling basket. Place the peaches and the sliders on the grill for about 6-8 minutes, flipping once during cooking.
- In the last few minutes of cooking, spray the ciabatta buns with the olive oil spray and toast them for 1-2 minutes on the grill. Remove the sliders from the grill and allow them to rest for about 5 minutes before building and serving.
- To build the sliders: Place the bottoms of the ciabatta buns on a serving dish. Place a slider on top of the ciabatta bun. Place some of the burrata cheese on top of the slider. Top each one with some of the baby arugula and place 2-3 pieces of the grilled peaches on top of the arugula. Serve immediately.
Grilled Aussie Grass-Fed Strip Steaks with Fresh Chimichurri
Prep Time: 15 minutes / Cook Time: 10 minutes / Servings: 4
- 4 True Aussie grass-fed strip steaks
- 1 cup flat parsley leaves
- 5 medium cloves garlic
- ½ extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tablespoons water
- ¼ cup red onion finely diced
- 1 ½ teaspoons kosher salt
- 1 teaspoon red pepper flakes
- non-stick cooking spray (or more olive oil) for the grill
- Heat grill to high heat.
- Put parsley and garlic in a food process and pulse until they are finely chopped. Transfer to a medium mixing bowl. Whisk in oil, vinegar, water, red onion, kosher salt, and red pepper flakes until completely blended. Set aside until ready to serve.
- Rub each of the steaks with salt and pepper on both sides.
- Spray the grill with non-stick cooking spray or brush the grill with olive oil to prevent sticking. Grill each of the steaks on high heat for 5-7 minutes on each side, until the steaks reach 130 degrees internally for medium-rare. Remove from the heat and loosely wrap or tent the meat in foil for about 7 minutes before serving with the chimichurri.
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