Last night we were fortunate to see our favorite Geek Chef, Alton Brown, in person.  He was the headliner at Cal Poly’s Performing Arts Center.  The Dairy Science Center is celebrating their 25th Anniversary by sponsoring Alton’s visit.  He began with a hilarious tale of his experimentation with breast milk, bringing hoots from his heavily represented dairy science  audience.

He then continued to regale the audience by exploding his 10 Food Science Myths.  The appreciative audience was truly multi-generational, ranging from elementary children, to raucous college students, to grandparents. It is amazing to see the reach of his fans.

During his discussion of moist and dry heat cooking techniques, I picked up a wonderful easy recipe for our grass fed skirt steak.  Unfortunately, there is only one skirt steak per animal, so just the lucky few will get to try this.

SKIRT STEAK Cooked on Charcoal:

He lays the full skirt steak DIRECTLY on the blazing hot coals of his charcoal grill for 30 seconds one side, then turns for 30 seconds on the second side.  Remove from coals (being careful not to get burned!) dust off any ashes, cut in several pieces, stack and wrap IMMEDIATELY and tightly in aluminum foil and let sit for 30 minutes and you will have a delicious treat.

For those of you looking for a deeply flavored,  and affordable Roast Beef, we have a terrific recipe.  Our grass fed Wagyu Top Sirloin Roast will please your palette and your pocketbook:

Top Sirloin Roast with Herb Crust:

• 1/3 c. finely chopped parsley
• 2 TBSP. minced fresh Thyme (or dried)
• 1  Whole  Shallot, minced
• 1 TBSP. Dijon mustard
• 2 TBSP Olive Oil (or Canola)
• 4 TBSP. Butter, softened
• 1 3-4# Top Sirloin Roast
• 1 TBSP salt
• 1 TBSP pepper

1. Combine top 3 items in bowl; as herb mix

2. Transfer 2 TBSP of herb mix to 2nd bowl & stir in mustard & 1 TBSP oil

3. Add Butter to remaining herb mix and mash to combine.

4. Butterfly roast by slicing ALMOST all the way through the middle, leaving 1/2 -1 inch intact.  Open like a book.

5. Rub inside & out with salt & pepper

6. Spread herb mix over interior of meat.

7. Fold back meat and tie securely with kitchen twine.

8. Refrigerate 1 hour, up to 24 hours for maximum seasoning.

9. Turn oven on to 275 and place rack in middle.

10. Heat 1 TBSP oil in large skillet (ovenproof preferably) over med-high until smoking

11. Brown all over 8-10 min.

12. Use V-Rack, if you have, or keep in browning skillet.

13. Roast ONLY to 120-125

14. Transfer roast to cutting board, spread with herb butter, tent with foil & rest 20 min!

15. Slice against the grain into 1/4″ slices.  ENJOY!!