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
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
