Spring Grilling, Cuts to Try, and the Local Supply Chain
Spring grilling hits different when you're trying something new. On this episode of Meat & Greet, Myke Stittsworth encourages listeners to step outside their comfort zone at the butcher counter and try cuts they might normally walk past.
Myke also talks about the local supply chain — where Stittsworth Meats sources its products, why local matters, and how a shorter supply chain means fresher meat on your plate.
Episode Highlights
- Underrated cuts to try this spring on the grill
- Why buying local isn't just a feel-good choice — it's a quality choice
- How the Stittsworth supply chain works
- Simple grilling methods for new-to-you cuts
About Meat & Greet
Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.
🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes
🍖 Recipe: Grilled Stittsworth Flank Steak with Chimichurri
A lean, flavorful spring grilling favorite -- Stittsworth flank steak takes on bright chimichurri sauce for a vibrant, restaurant-quality dish.
Ingredients
- 2 Stittsworth Flank Steaks (1.25 inches thick)
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 6 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon red pepper flakes
- Salt and pepper
- 1 lime, juiced
Instructions
- Prepare chimichurri by combining parsley, cilantro, garlic, red pepper flakes, salt, and pepper in a bowl.
- Whisk in olive oil, red wine vinegar, and lime juice. Set aside.
- Remove Stittsworth Flank Steaks from cooler 20 minutes before grilling.
- Pat steaks dry and season generously with salt and pepper.
- Preheat grill to high heat and oil grates well.
- Grill flank steaks 5--7 minutes per side for medium-rare.
- Let steaks rest on a cutting board for 5--7 minutes.
- Slice steaks thinly against the grain at a 45-degree angle.
- Arrange sliced steak on a platter and drizzle generously with chimichurri.
Pro Tip: Stittsworth flank steak is lean, so it cooks quickly and can become tough if overdone. Medium-rare (130--135°F internal) is ideal. Always slice against the grain to maximize tenderness.