100% Grass-fed Beef Recipes for Your Grill

100% Grass-fed Beef Recipes for Your Grill

Pre Brands

Recipes From The Grass-fed Grillers

Thank you for kicking off grilling season with us at the 2021 Grilling Trends webinar. Now it is time to plan that trip to the grocery store. Your grill is waiting.

The following recipes are by Michele Narsinghani, also known as @momunderpressure.

Garam Masala and Coffee Rubbed Steak (Filet and Top Sirloin)

Spice Mix

  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp green cardamom pods
  • 1 tsp black peppercorns
  • 1 tsp ground coffee
  • 2 tsp kosher salt, or to taste

Pepita Crema

  • 1/2 cup pepitas (soaked in hot water for at least 15 minutes then drained)
  • 1/4 cup sour cream
  • 1/4 whole milk greek yogurt
  • 1/2 large jalapeno, seeds can be removed for less spice
  • 1/2 cup (1 handful) cilantro
  • 2 medium cloves garlic
  • 1 tsp garam masala coffee spice mix
  • salt to taste

Pickled Vegetable Salad

  • 3/4 cup apple cider vinegar
  • 1/2 cup water
  • 1 tsp whole coriander seeds
  • 1 tsp salt
  • 2 tsp sugar
  • mixed vegetables (3-4 radishes, 1 small jalapeno, 1 carrot, and 1/2 red onion)


  1. Place whole spices in a spice grinder or coffee grinder and grind to a medium grind. Remove Pre steaks from packaging and pat dry. Liberally rub each steak with garam masala and coffee spice mix.
  2. Place filet or top sirloin on hot oiled grill and cook until medium or desired temperature (3-4 min per side for filet, 6 min per side for top sirloin). Rest steaks for 5 minutes before serving.
  3. Blend together all ingredients for pepita crema until smooth. May need to add a small amount of water to get to the consistency you desire. Add salt as needed.
  4. Heat pickling liquid (vinegar, water, sugar, salt, coriander seeds) until simmering then add sliced vegetables. Remove from heat. Let sit for at least 5 minutes.
  5. Can be served over tortillas, naan, or rice.

The following recipes are by Aubrey Johansen, also known as @thatswhatsheeats.

Blackberry Lime Fizz Mocktail


  • 1/2 cup frozen blackberries
  • 1 lime, cut in half
  • 2 sprigs mint
  • 2 cups sparkling water
  • Ice


  1. Divide blackberries between two glasses and mash with a fork lightly until slightly juicy.
  2. Squeeze half of a lime over each, topping with ice and sparkling water. Garnish with mint and enjoy.

Pre New York Strip & Summer Zucchini Crostini

Serves 4-6 | Image by @thatswhatsheeats


  • 1 baguette, sliced in half inch slices
  • 1 zucchini, sliced in half inch slices
  • 4 oz goat cheese, softened
  • 1 tbsp chopped parsley
  • 1 tsp oregano, chopped
  • 1 tsp thyme, chopped
  • 1 lemon zested
  • 1 tbsp olive oil
  • 1 Pre New York Strip Steak
  • salt & pepper to taste


  1. Season steak with salt & pepper, and grill over high heat for 3-4 minutes per side, till temperature reaches 130º for medium rare, let rest.
  2. Next, grill baguette slices and zucchini slices quickly, just until some char marks form.
  3. Combine goat cheese with oil, chopped herbs, and half of the lemon zest.
  4. Once steak has been at rest, slice thinly and assemble crostini. Spread herbed goat cheese over the grilled baguette, add 2 slices of zucchini, and a slice of steak. Drizzle with olive oil and the rest of the lemon zest. Enjoy!

Pre Grilled Ribeye with compound butter & Lemon-Garlic Asparagus

Serves 2 | Image by @thatswhatsheeats


  • 1 Pre Ribeye
  • 1 lb asparagus
  • 1 lemon, zested & cut in half
  • 1 clove garlic
  • 3 tbsp softened butter
  • 1 tbsp fresh chopped herbs, parsley, thyme, oregano
  • Olive oil
  • Salt & Pepper to taste


  1. Bring steak to room temperature for even cooking.
  2. Mix softened butter with herbs, and a sprinkle of salt & pepper. Add to a piece of parchment and roll into a small log- placing in the freezer to solidify for 15 minutes.
  3. Season steak with salt and pepper and grill over high heat, for 3 minutes per side, reaching 130º for medium rare, and around 140º for medium. Let steak rest 10 minutes.
  4. Toss asparagus in a drizzle of olive oil and grill over high for 2-3 minutes, turning occasionally to allow browning but not burning. Grill lemon halves. Remove asparagus from grill and toss in lemon zest, grated garlic, and a sprinkle of salt and pepper.
  5. Serve with sliced ribeye and a pat of the herbed compound butter and a squeeze of grilled lemon. Enjoy!


The following recipes are by Courtnee Futch, also known as @courtnee.mfchef.

Burger with Grilled Pineapple, Chinese 5 Spice BBQ Sauce, & Crispy Cheese 


Chinese 5 Spice (makes ¼ cup):

  • 6 star anise pods
  • 1 ½ tsp whole cloves
  • 1 cinnamon stick
  • 2 tbsp fennel seeds
  • 2 tsp Szechuan peppercorns (or sub 3 tsp black peppercorns)
  • *Combine all ingredients in spice grinder and blend until fine. Set aside. Store in an airtight container.

5 Spice BBQ Sauce:

  • ⅔ cup ketchup
  • ½ cup apple cider vinegar
  • ¼ cup brown sugar
  • 2 tsp Chinese 5 Spice
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1 tsp black pepper
  • *Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

Caramelized Onion Burger:

  • 1 red onion, sliced into fine strings
  • 3 cloves garlic, roughly chopped
  • 1 tbsp butter
  • Salt + pepper, to taste
  • 4 - 85% Lean ⅓ lb. Ground Beef Patties
  • Fresh pineapple, sliced into ¼ inch-thick rings with core removed
  • 1 cup sharp cheddar, for crispy cheese
  • 4 Brioche Buns
  • Mayonnaise + Mustard, for serving


  1. In a skillet, melt the butter. Add the onion, cover and cook over moderately low heat, stirring, until softened, 15 minutes. Uncover, add garlic, and cook over moderate heat, stirring, until the onion is caramelized, 20 minutes; add water if necessary to keep the onion from burning. Season with salt and pepper.
  2. Season the patties heavily with salt and black pepper. Using your thumb or spoon, create a well in the center of the patty. Add your caramelized onions to the well, and form the patty into a ball, before reshaping into a patty.
  3. Cook the patties for about 4 minutes on your heated grill. While your burger is on the grill, add your sliced pineapple and char for 3-4 minutes.
  4. Flip the burgers & the pineapples and cook for another 3-4 minutes.
  5. In a lightly-greased, heatproof pan on the grill, add ¼ cup of shredded cheese in 4-5 inch circles and cook until crispy on one side.
  6. Toast your brioche buns, then top with mayo and Chinese or yellow mustard if desired. Top with grilled onion burger, grilled pineapple, crispy cheese and lastly the 5 Spice BBQ Sauce. Enjoy immediately!

Grilled Jerk Burger with a Sweet Plantain Hash Brown & Scotch Bonnet Mango + Avocado Salsa


Scotch Bonnet Mango + Avocado Salsa:

  • 1 avocado, diced small
  • 1/2 scotch bonnet pepper (can sub with jalapeno), diced small
  • 1 ripe mango, diced small
  • Handful of cherry tomatoes, diced small
  • ½ red onion, diced small
  • 4-5 cilantro sprigs, minced finely
  • 1 lime, juiced
  • Salt, to taste

Courtnee’s Jerk Blend (makes ⅓ cup):

  • 2 tsp onion powder
  • 2 tsp dried thyme
  • 2 tsp cayenne pepper
  • 2 tsp dried parsley
  • 2 tsp salt
  • 2 tsp sugar
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp dried crushed red pepper
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp ground nutmeg

Sweet Plantain Hash Browns (makes 4):

  • 2 plantains, very ripe
  • 2 tbsp olive oil
  • Salt and pepper, to taste


  • 4 - 85% Lean ⅓ lb. Ground Beef Patties
  • 4 Brioche Buns
  • Mayonnaise + Mustard, for serving
  • Handful of Shredded Colby Jack Cheese, for topping


  1. In a small bowl, combine all ingredients to create your jerk spice blend and set aside.
  2. For the avocado salsa: In a large serving bowl, combine all of the ingredients as listed. Gently toss to combine. Serve promptly, as the avocado will brown over time.
  3. For the sweet plantain hash browns: Start by peeling your plantains and shredding them with a grater. Heat a skillet over medium high heat and add your olive or avocado oil.
  4. When the pan is good and hot, toss in the shredded plantains and spread them out in a thin layer. Add salt and pepper to your tasting and cook on one side for about 5-7 minutes, until the plantains have developed a golden brown crust and slide around easily in the pan.
  5. Use a spatula to flip the hash browns over to the other side. Season with salt and pepper to taste on this side and cook for another 5-7 minutes.
  6. Season your patties on both sides with about a ½ teaspoon of jerk spice on both sides. Cook for about 4 minutes on your heated grill. Flip the burgers and cook for another 3-4 minutes.
  7. Toast your brioche buns, then top with mayo and mustard if desired. Top with grilled jerk burger, shredded colby jack, plantain hash brown and lastly the avocado salsa. Enjoy immediately!

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