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Ashley English mushroom grassfed beef stew
Mushroom & Grassfed Beef Stew While spring is here, for many folks, it still very much feels like winter on chilly days. If you find yourself in that camp, then today’s Hickory Nut Gap collaboration is for you. Hearty, robust beef stew, riddled throughout with mushrooms. A perfect merging of winter and spring. Wishing you a great weekend! Photo Credit: Jenck Jacobs From A Year of Picnics, Ashley English, Roost Books 2017 YIELD: 12-16 servings ACTIVE TIME: About sixty minutes […]
Ashley English italian sausage kale fennel soup
Italian Sausage, Kale, and Fennel Soup Today’s recipe using Hickory Nut Gap meats features delicious Italian sausage. This soup couldn’t be easier to make, and also happens to be low-carb, for those looking for such recipes. A satisfying, flavorful, easy peasy soup—meet your new favorite thing. This recipe is from Ashley of Small Measure! YIELD: 6-8 servings ACTIVE TIME: About sixty minutes TOTAL TIME: About seventy minutes Ingredients 24 ounces Hickory Nut Gap Italian sausage 2 tablespoons olive oil 1 […]
grassfed steak chimichurri sauce
Grassfed Steak with Chimichurri Sauce From Ashley’s latest book, Southern from Scratch. For today’s recipe collaboration, it’s all about steak (Fridays and steak just go together, you know?). I used the phenomenally tasty bavette steak and paired it with fresh, vibrant chimichurri sauce here, and I can’t stop thinking about how delicious the combo was! Wishing you all a gloriously tasty weekend. Check out the latest recipe from Ashley of Small Measure! YIELD: Serves 2-4 ACTIVE TIME: About sixty minutes […]

Want to do something a little different with your Flank Steak? Try stuffing it! Here is what you need:

1 Grassfed Beef Flank Steak (1.3-1.8 lbs)
1 oz. Dry beef rub (I used the Butcher’s Rub from Asheville Spice and Tea Exchange, but a little salt and pepper will also do the trick)
1 cup bread crumbs (I used half leftover cornbread crumbs and half old bread ripped up into cubes as if you were making stuffing)
1 egg
1 T spices (fresh oregano for ex.)
4 cloves Garlic minced
1/4 cup onion finely chopped (carmelize for extra flavor)

Tenderize the Flank Steak either with a meat tenderizer or simply by working the meat with your fingers while its still in the bag. Massage the dry rub onto both sides of the Flank Steak. Mix your stuffing ingredients and lay them out like a log along the center of the Flank Steak (the stuffing “log” should be parallel with the grain of the meat so you cut against the grain when serving). Roll up your Flank Steak, tuck in the ends and tie it up with Butcher’s twine.

Grill on medium High Heat for 10-15 minutes, or Bake at 400 for 10 minutes for medium rare. Let the meat rest for 5 minutes before serving (remember the meat keeps cooking as it rests!)

Enjoy!