Cape Lodge

"These farmers are our heroes, the souls of the earth and it shows in their produce. The flavour from the meat is exceptional and we have had nothing but rave reviews since moving to Dirty Clean Food." Tony Howell, Executive Chef

Fresh Provisions

"At Fresh Provisions we are passionate about supplying local fresh produce that meets our customers dietary and ethical food requirements. Dirty Clean Food offers a premium 100% grass-fed beef and lamb that is ethically raised and locally sourced and our customers love it!" Tom Katselas

Billie H

"At Billie H we choose local produce and what we love about Dirty Clean Food is their paddock to plate story. Not only is their grass-fed meat sustainable using humane animal practices, but their farmers are doing things differently and actually regenerating the land – providing delicious healthy food from the ground up." Nate Murray, Head Chef Read more

Sales Partners

We are thrilled to be supplying some of the best chefs and independent retailers in WA. We would love you to support them, secure in the knowledge that the beef and lamb you are served is ethically raised and grown by farmers committed to regenerating the world...and it tastes fantastic!

Balsamic Steak Salad

Flat Iron steal Salad from Dirty Clean Food

With summer just around the corner, here is a delicious salad using Dirty Clean Food's 100% grass-fed Flat Iron steak cooked on the BBQ or grilled it makes a perfect lunch or dinner.



1/4 cup balsamic vinegar

1/4 cup olive oil

2 tsp lemon juice

1 tsp minced fresh thyme or 1/4 tsp dried thyme

1/4 tsp salt

1/8 tsp coarsely ground pepper


1 x 400g pack flat iron steak  

200g ready-to-serve salad greens

8 cherry tomatoes, halved

4 radishes, sliced

1/2 medium ripe avocado, peeled and thinly sliced

1/4 cup dried cranberries

Crumbled blue cheese and additional pepper, optional



For dressing, whisk together ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving.

Drain beef, discarding marinade. BBQ steak, until meat reaches desired doneness 4-8 minutes per side. Let stand 5 minutes before slicing.

To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.


Recipe courtesy of