'Best Butcher' winner shares recipes

AUSTIN (KXAN) - Whole Foods Market's Best Butcher Competition winner Reece Lagunas stops by KXAN to share his recipes using lesser-known beef cuts at a great value.
 

Quick and Easy Grass-Fed Beef and Veggies Rice Bowl with Tri-tips

Serves 2
Substitute shrimp, chicken, tempeh and/or any sale-priced vegetables when making this quick dish with no added fat! Grass-fed beef is a healthier option because studies suggest that grass-fed beef is lower in fat than grain-fed beef. It’s more compassionate toward the animals and the planet, too!

Ingredients
3 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons honey
1/3 pound grass-fed beef flank, flap, tri-tip or top-butt sirloin steak
1/4 pound green beans, trimmed
1 yellow bell pepper, cored, seeded and sliced
1/2 small yellow onion, sliced
1/4 small head red cabbage, cored and roughly chopped
1 1/2 cups cooked brown rice

Method
Arrange rack about 6 inches from the heat source in your oven broiler; preheat. Meanwhile, combine vinegar, soy sauce and honey to make sauce. Brush beef all over with 1/2 tablespoon of sauce and broil—watching closely to avoid burning—until medium-rare, 6 to 7 minutes; set aside. Arrange vegetables on a large sheet tray, toss with 1 1/2 tablespoons of sauce and broil, stirring halfway through and watching closely, until softened and just browned, about 5 minutes total. Transfer rice and vegetables to two large bowls. Thinly slice beef and arrange over the top, drizzled with remaining sauce.

Nutrition
Per serving (about 16oz/449g-wt.): 370 calories (35 from fat), 4g total fat, 1g saturated fat, 20mg cholesterol, 810mg sodium, 65g total carbohydrate (8g dietary fiber, 21g sugar), 21g protein

Arugula with Hanger Steak, Lemon and Parmesan

Serves 8
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. We love the flavor combination of the spicy arugula, the clean citrus, and the grilled flavor of the meat--not to mention the Parmesan! This is probably best served at home for lunch, but it can also be sent in a lunch box as long as the greens aren't dressed ahead of time--send the dressing on the side.

Ingredients
3 tablespoons extra virgin olive oil
2 1/2 teaspoons lemon juice
1 1/4 teaspoons balsamic vinegar
Dash kosher salt
Dash freshly ground black pepper
1 1/2 pounds beef tri-tip (bottom sirloin)
1 bunch (about 5 1/2 cups) arugula
3/4 cup Parmesan cheese, shaved

Method
To make the dressing, combine the olive oil, lemon juice, balsamic vinegar, salt and pepper. Set aside.

Grill the beef to medium rare, let cool 10 minutes. Slice thin.

Toss the arugula with the dressing and add beef and shaved Parmesan.

Nutrition
As provided in Lunch Lessons: Changing the Way We Feed our Children Per serving: 236 calories (150 from fat), 17g total fat, 7g saturated fat, 43mg cholesterol, 373mg sodium, 2g total carbohydrate (0g dietary fiber, 2g sugar), 16g protein