For the last part of our Rocky Mountain Organic Meats trilogy, we are tackling the last cut of meat sent to us: flank steak. A quick search on google yields some helpful information about this particular cut of meat. It is from the abdominal part of the cow, and can be a little bit tougher than other cuts of beef. While Wikipedia recommends ‘moist cooking methods’ – we’re going to give you a simple grilling option that will still give you a juicy, flavorful dish. Plus, grilling is quicker and just as easy most of the time!
When I (Bill) make flank steak on the grill, I almost always use a citrus-based marinade to prepare the meat. In this particular case, I had a few limes on hand as well as a blood orange. While you could use your choice of citrus in this marinade, I have always preferred lime as the staple ingredient. Other key ingredients are garlic, brown mustard and vinegar. These ingredients all work well together, both flavoring and tenderizing the meat.
- 1 2lb Flank Steak (or skirt steak)
- 1 blood orange, juiced
- 3 limes, juiced
- 4 cloves of garlic, peeled and crushed
- 1 tbsp brown mustard
- 1 tbsp raspberry blush vinegar
- Green onion, sliced (for garnish)
- Combine juice of orange, limes in a small bowl.
- Peel, then crush 4 cloves of garlic and add to marinade.
- Add 1 tbsp of brown mustard, 1 tbsp of the blush vinegar, and whisk.
- Place flank steak in a 1 gallon Ziploc bag, add marinade, and place in a refrigerator for 30 minutes to an hour.
- Preheat grill on medium-high heat.
- Grill flank steak for 6-7 minutes per side on medium heat, turning once.
- Serve thinly sliced over grilled asparagus or a bed of spring greens.
We really enjoyed our flank steak, as well as the other meat from Rocky Mountain Organic Meats. They offer a superior product which anyone on a grain-free diet can feel fully comfortable buying. With three generations of experience raising cattle ‘the natural way’ on grassy pastures (rather than cramped feed lots), Hayley and I strongly recommend giving their organic, grass fed beef a try – you won’t be disappointed!