Page 102 - Msingi Afrika Magazine Issue 7

AFRIKAN FOODS

First, let’s take a look at the difference between
grass-fed beef and grain-fed beef. Grass-fed cattle
feed on grass once they are mature enough and
from then on for their entire lives, while grain-fed
cattle eat an unnatural diet based on corn and soy
during the latter part of their lives. To maximize
growth, grain-fed cattle are given drugs, such as
antibiotics and growth hormones which can affect
consumers' health. Pay specific attention to growth
hormones in grain-fed beef and dairy that contribute
to unnatural rapid growth in our children.

Ingredients
• 500g Rump Steak
• Olive Oil (as you desire)
• Butter (3 nobs)
• 3 Garlic Cloves (Slightly crushed)
• Salt and Pepper
• Fresh Rosemary sprig

Directions
Make sure you start by taking your steak out of the
fridge 20 minutes before you start cooking them.
Season them on both sides with a generous amount
of salt & pepper. Put the pan on the fire and make
sure it’s hot.
Now you want to sear the steaks first to seal in all
the flavor so add your olive oil then sear the steaks
on each side for 30 seconds. Don’t forget to sear
the sides as well; you want the fat to melt a little so
the flavor gets all over the meat itself. Now add your
garlic cloves (make sure they are slightly crushed),
add the rosemary, let it cook a little then add the
butter. When it melts, baste the steaks turning them
a minute at a time.
Depending on how you like your steaks follow these
guidelines:
RARE TO MEDIUM - COOK 2-3 MIN.
MEDIUM - COOK 3-4 MIN.
MEDIUM TO WELL DONE - COOK 3-4 MIN. THEN
TURN DOWN THE HEAT and COOK FOR ANOTH-
ER 4-6 MIN.

Recipe and Preparation: Isabella Baird
FB: Isabella Baird Company

Grass-fed Beef Steak supplied by
Leano Home Butcheries
Instagram: Leano Home Butcheries

102 | heal . restore . rebirth . Afrika HAPPY ONE YEAR ANNIVERSARY