Starting as a small market where they sold goods and produce out of their truck beds, the Boulders Farmer's Market has grown into one of the busiest farmer's markets in Colorado. With a focus on health-forward foods grown by local merchants, the vendors that provide produce at the Boulder Farmer's Market are specially chosen through a vetting process. The qualities sought after in these vendors include producing their own products, vendors local to Colorado, and health-oriented vendors that stay clear of any artificial ingredients. The Boulder Farmer's Market is also dedicated to sustainability by creating zero waste, and they require the same commitment from their vendors.
Boulder County's Farmer's Market Communications and Marketing Director Frankie Ryder shared with us a mouth-watering recipe for your next barbecue: grass-fed steak with chimichurri and tomato salad.
While you are prowling around the farmers market, you can purchase ingredients from local vendors to create this perfect summer recipe. Combining the two aspects of cooking that are necessary on a warm summer day, this recipe stands out as a local favorite.
Pair a home-grilled steak with a chimichurri sauce using fresh herbs and salad made from tomatoes picked right off the vine. Obtain grass-fed meat from Grama Grass and Livestock or enjoy a meat-free edition with king oyster mushrooms from Hazel Dell or MycoCosm Mushrooms. Shopping at Boulder Farmer's Market makes it too easy to purchase quality meat and produce with a healthy mindset. Try this out for the next time you're hanging out on the back patio and enjoying the start of this summer season!
Ingredients:
Steak with Chimichurri
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1 pound steak from Grama Grass & Livestock, grilled
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1 shallot, finely chopped
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4 garlic cloves, finely chopped
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¼ cup red wine vinegar from Healthy Harvest
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½ cup chopped cilantro
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¼ cup chopped flat-leaf parsley
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1 tbsp. chopped oregano
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¾ cup extra-virgin olive oil from Healthy Harvest
Tomato and Cucumber Salad
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1.5 pounds fresh market tomatoes (your choice!), halved or quartered
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1 locally-grown cucumber, sliced
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¼ cup chopped red onion
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⅓ cup extra-virgin olive oil from Healthy Harvest
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¼ cup white vinegar from Healthy Harvest
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1 tbsp. Dijon mustard
Directions
To make the salad:
Get a head start by prepping the salad first. In a mixing bowl, whisk the red onion and white vinegar and let sit for ten minutes. Then add in the olive oil and Dijon mustard. Season with salt and pepper. Once mixed, toss in the cucumber.
To make the steak and chimichurri:
Before firing up the grill, remove the steak from the refrigerator and let it come to room temperature. Heat the grill on high and brush each side of the steak with extra-virgin olive oil and season generously with salt and pepper. Place the steak on the grill until slightly charred and browned, roughly 4 to 5 minutes. Flip the steak and continue to grill to your desired doneness. Remove the steak from the grill and tent loosely with aluminum foil to cool. While you wait for the steak's temperature to reduce, begin the chimichurri by combining shallot with garlic, vinegar and a pinch of salt in a small bowl. Let the mixture sit for ten minutes and then add in your fresh herbs. Slowly mix in the olive oil to finish.
Once that’s all ready, slice your steak into strips and drizzle with chimichurri sauce. Serve with tomato and cucumber salad on the side.
For more information on the Boulder County Farmer's Market, visit BCFM.org.
