All winter, we have been eating out of our freezer, we ordered and split a whole cow with a good friend, last spring. Buying your meat this way is the best way to get grass-fed beef, it is more economical, and your money is staying in the community.
The meat supply is starting to dwindle, but I will tell you this…after the long winter here in Montana, I do start to get sick of roast. Don’t get me wrong, I love a great slow cooked roast in wine and herbs, but at this point in the year, I just want something FRESH!
this is where my Steak and Arugula Salad drizzled with Homemade Balsamic Vinaigrette comes in. Only one problem. Marcus hates steak…and when I say hate, I mean he loathes it entirely…
Yes, my man HATES steak…
He is usually so good about eating everything I set in front of him, but if I give him a juicy steak right off the grill he will get up from the table, give me a disgusted look and start cooking something for himself…I know what you are thinking…
So steak is out, but I decided to smoke one of my round bone roasts on the Traeger, and see what happened…this is essentially a huge steak, but we won’t tell him that.
So I used some stoneground mustard to coat the whole roast, and sprinkled all sides with herbes de provence, salt, and pepper. Then I smoked it in the Traeger, slow and low, for 5 hours at 225 degrees. Check out that smoke ring!
As the roast came off the grill to rest, I started the salad. I used my usual mix of seasonal local veggies…arugula, sliced watermelon radish, shredded carrots and a honey crisp apple. I topped it with the sliced meat, organic blue cheese and homemade balsamic fig vinaigrette. It was just what I hoped it would be. fresh and delicious…and the husband ate it without any complaints…he even said he liked it, though it resembled steak…and there are leftovers for tomorrow! SCORE!
- 1 4.5-5 lb Round Bone or 7 Bone Roast
- ¼ cup Stone ground or home-made mustard to coat
- 3 TBS Herbes de Provence
- Salt and Pepper
- Coat all sides of the roast in stoneground or homemade mustard. Season all sides generously with Herbes de Provence, salt and pepper.
- Place on you smoker/grill and cook at 225 for 4.5 to 5 hours, or until a meat thermometer registers:145 degrees F; medium-rare, or let it reach 155 degrees, if you like your meat well done.
- Tent with aluminum foil and let rest 10 minutes before serving.