Chef J.D. Fratzke from Muffuletta prepared the dish, using ingredients from Hidden Stream Farm, LLC

1 c sesame oil
1/2 c soy sauce
1/4 c sugar
1/4 c garlic
1 lb MN grassfed ribeye, cut into 1 oz. pieces

Combine soy sauce, garlic, and sugar in stainless steel mixing bowl. Whisk together vigorously until sugar is dissolved. Add 1 lb grassfed ribeye and sesame oil. Toss well until beef is evenly coated. Allow to marinate for at least 1 hr. Cook on hot grill individually until desired temperature. Remove from grill and, holding beef pieces with tongs, insert skewer.

Cucumber Ginger Salad
1 lb MN cucumbers, peeled, julienne
1/2 red onion, peeled, fine julienne
1/4 c minced ginger
3 c rice vinegar
3/8 c sugar
1/4 c chopped fresh basil
1/4 c chopped fresh mint

Place cucumbers and red onion in 3-gallon container. Bring vinegar, sugar, and ginger mix to a rolling boil. Once boiling, pour over the top of the cucumber/red onion mix and, using tongs, toss well until all cucumbers and onion are coated completely. Chill for a minimum of 6 hrs. After chilling, add chopped mint and basil, toss until well-incorporated and serve with sesame soy beef skewers.