Dinner was a joint effort last night. The hubs grilled the Greensbury Organic Grass-fed Top Sirloin and I made the sides. Dinner turned out pretty spectacular, but I’ll have to take hubby’s word that the steak was fabulous, I went vegetarian about 12 years ago or so.

I happened to read an article the other day that said eating grass-fed beef doesn’t just lead to better tasting beef, it’s also better for the environment as grain-fed cattle are causing tons of environmental issues. The gist of the article was that  if you’re going to eat meat, go for grass-fed.  The science behind it made a lot of sense to me so I’m more positive than ever that it’s worth the extra money to chose organic for my husband.  Organic means no hormones and antibiotics and in the meat which is healthier for him.  Organic means back to nature farming, closer to the way we used to live before commercials in the 60’s and 70’s convinced us that chemicals were good and we needed them, we don’t.

Greensbury has a great selection of beef, chicken, and pork. Their prices are on par with my local store for organic, but they have a larger selection available at Greensbury’s online store.  Select your meat, checkout, and in a few days your meat will arrive on your doorstep in a heat-safe container with dry ice inside.  Ours were still frozen solid and went directly into to freezer until we needed them.  We received chicken and beef.  The chicken was enjoyed first – here’s the recipe & photos.

Here’s our grilled steak & gratin potatoes:

Scalloped Potato Gratin

Prep Time:  15 min     Cook Time:  50 min     Level:  Easy     Serves:  4 to 6 servings

Gratin Potatoes and Grilled Sirloin Steak


  • 1-1/2 cups heavy cream
  • 1 sprig fresh thyme
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground nutmeg
  • Butter
  • 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
  • Salt and freshly ground black pepper
  • 1 cup grated Parmesan


Preheat the oven to 375 degrees F.  In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper.  Be sure the potatoes are a uniform thickness so they cook evenly.

Remove cream from heat and pull out the thyme sprig.

Pour 1/3 of the cream over the potatoes. Top with some grated 1/4-cup of the Parmesan. Repeat for 2 more layers.

Bake, uncovered, for 45 minutes. Sprinkle the last 1/4-cup of Parmesan and broil until cheese browns, about 5 minutes.