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Flank Steak with Citrus Marinade

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.

Ingredients:

  • 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)


Process:

  1. Combine juice of orange, limes in a small bowl.
  2. Peel, then crush 4 cloves of garlic and add to marinade.
  3. Add 1 tbsp of brown mustard, 1 tbsp of the blush vinegar, and whisk.
  4. Place flank steak in a 1 gallon Ziploc bag, add marinade, and place in a refrigerator for 30 minutes to an hour.
  5. Preheat grill on medium-high heat.
  6. Grill flank steak for 6-7 minutes per side on medium heat, turning once.
  7. 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!

As always, enjoy!
COMMENTS

  1. May 27, 2011

    What an amazing compilation of grilling favorites! After biblical rains this week, we are ready for some sunshine and backyard play time. I'm excited for my first try with flank steaks on the grill. Fresh cilantro from our garden (my obsession) and pomegranate vinegar (on hand) will be the only tweaks to the great recipe. Hope you both have a fantastic Memorial Day!

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