All about meat with Belcampo Meat Co. (Chimichurri Beef Recipe)

Chimichurri Steak
Chimichurri Steak

Los Angeles, Ca, June 21,2014- Belcampo Meat Company strives to bring the consumer a better quality meat product. Their restaurants and butcher shops are located in Los Angeles, San Francisco, Lakspur and Santa Barbara California (with a few more locations opening in the near future).

Duane and Chef Mary are talking to Belcampo about the importance of spending more to get more out of your meat.

Though they are not located across the country there are lots of farmers, butchers and stores that take pride in their meat and will give you an equally good product.

READ ALSO: Paired: Meat, how to buy, prepare and what to drink with it

Belcamp starts with a deep rich soil with a variety of sustainable plants for their cows, pigs and other animals to graze on while roaming their lands. The blend of grasses gives the meat a unique and earthy flavor.

They are a certified Organic farm, processing plant, butcher shop and restaurant. As a consumer it sometimes feels overwhelming to know what to buy, organic, natural, prime, choice, select, grass fed, etc. The cream the crop is going to be a grass fed organic meat. It will offer no hormones, antibiotics, and the animal is able to roam free until they are harvested.

However, in case you’re curious about the difference between the other terms here is a brief summary to help you navigate labels, super markets and hopefully butcher shops.

READ ALSO: Steak: Buying, rubbing, cooking, savoring

Meat Terminology

Organic- Meat that has no antibiotics, hormones and minimizing to the best of their ability pollutants and other toxins.

Natural– Meat that cannot have artificial flavors or colorings and has to be minimally processed.

Grass Fed– An animal that has eaten nothing but grass and forage from weaning to harvest.

Prime– a term created by the USDA to help regulate meat for consumers. Prime is from young well fed cattle that provide flavorful meat. They have good marbling, which creates a richer product.

Choice- Still good quality meat but it doesn’t have as much marbling as prime.

Select– A uniform piece of meat and tends to have less fat and less flavor. This meat should be marinated and braised to optimize flavor.

Good quality meat is expensive and it is a conscious choice, join Duane and Chef Mary as we learn why we should make it our first choice.

In the mean time here is one of my favorite recipes to serve with any piece of meat. The spicy-and-light chimichurri sauce served with a hearty flavorful steak.

Skirt Steak with Chimichurri Sauce


1 lb skirt steak

1-tablespoon light olive oil

¾ cup chopped curly parsley

2 tbsp chopped basil leaves

2 tsp oregano

3 garlic cloves minced

1 tsp chili flakes

½ lemon juiced

¼ red wine vinegar

2 tbsp good olive oil

Salt and pepper


Directions for Chimichurri:

In a mixing bowl, add the chopped parsley, basil and oregano.

Add the minced garlic, chili flakes, vinegar, lemon juice, red wine vinegar and good olive oil.

Season the chimichurri with salt and pepper.

If you like your chimichurri spicy, add more chili flakes.  Let stand for 1-3 hours before serving.

Directions for Skirt Steak:

Preheat your oven to 350 degrees.

Rinse and pat the skirt steak dry.

Set aside for 15-20 minutes to rise to room temperature.

Season the skirt steak with salt and pepper on both sides.

Heat a sauté pan (that can be placed in the oven) with light olive oil and sear the steak presentation side down for 4-5 minutes and then place in the oven for 5-6 minutes for a medium rare to medium temperature.

Remove from the oven and serve with the spaghetti squash and chimichurri.

Find out more about Belcampo Meat Co. at


Check out Chef Mary on Facebook: Hail Mary’s Inc. and

Twitter: @chefmarymoran.


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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 


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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.