Marinated flank steak makes dinner an ace in the hole. Mix a quick marinade with soy sauce, honey, garlic, and pepper for a grilled flank steak recipe you’ll go to again and again.
Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat.
How to Cook Flank Steak
Prepared this way, marinated, cooked quickly at high heat, and thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak. But if you don't have a grill, you can prepare the steak in a large cast iron frying pan as well
1/3 cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons red wine vinegar
1/3 cup soy sauce
Marinate the steak:
Combine the marinade ingredients in a large non-reactive bowl.
Place the steak in the bowl and turn it, so it is completely coated with the marinade. (You can also place the steak and marinade in a plastic freezer bag and place it in a bowl.)
Chill and marinate for at least 2 hours or up to overnight.
1/4 cup honey
1/2 teaspoon freshly ground black pepper
Prepare your grill:
Prepare the grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side, and you can only hold it there for about a second.
Grill the steak:
Remove the steak from the marinade and gently shake off the excess marinade from the steak (But make sure there is still a coating of it, you'll want the oil on it to help keep the steak from sticking to the grill.).
If you want, sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak.
Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear. Then, move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking.
Rest the steak:
When the steak has cooked to your liking, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.
Slice across the grain:
Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers.
So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do.
Our steers are 24-30 months of age, possessing incredible flavour with Omega ratio as low as 2.9:1
All Steaks are dry aged for 7 days and wet aged for an additional 14 days.
Steaks are cut 1″ – 1.25″; vacuum packed for freshness and eye appeal.
All beef is 100% grass fed and grass finished from Angus cows on the Parke Family Farm.
PARKE FAMILY FARM
When you make a purchase from The Parke Family Farm, you aren’t just buying meat, you are supporting a small collection of farmers who all have the same vision: quality, taste, nutrition, and positive environmental impact. This is something that labels like “Local” or “organic” do not deliver.
On their farm, they use Rotational Grazing techniques and Holistic Management practices. Rotational Grazing consists of grazing a section of pasture for a short time. After it is lightly grazed, you move the cattle to a new pasture in order to let the previously grazed pasture rest, absorb nutrients and re-boot. Rotational grazing ensures the freshest grass, the highest concentration of nutrients (which we measure in Brix), and a clean environment for the animals and ourselves. Rotational grazing also encourages wildlife to flourish as it promotes at risk bird species, such as the Bobolink, to nest within the tall grasses. The land is a gift and we believe in leaving it better than when we found it.
They raise the following animals on the Parke Family Farm and it’s partner farms: Beef and Dairy cows, Pigs, and Poultry. The species all work together like a team. By grazing, the cattle turn over nutrients, enrich the soil, and even sequester carbon. The birds “disinfect” the fields by eating the bugs and adding manure to the ground.
Pigs graze pastures in summer and forage on apples and nuts in the fall. It is very important to allow the pigs to express their “pigness” and manage them outdoors. It is a difference you can taste. Pork takes on “notes” from the food they eat – their diet literally translates into what you taste.
We invite everyone to taste and enjoy the produce themselves, hoping that you inherit a sense of the place where our animals are raised and cared for.
“You, as a food buyer, have the distinct privilege of proactively participating in shaping the world your children will inherit.”
― Joel Salatin