January 30, 2010: Grilled Flank Steak

I'm not much of a meat eater -- my diet is primarily made up of fresh produce, grains, nuts, and a little dairy. However, every now and then, a bite of steak tastes super good. I prefer to buy natural free-range, grass-fed beef over commercially-raised, corn-fed beef from factory-farms. Although it's more expensive, it's healthier for you because the cows themselves lead healthier, happier lives, consuming the grass that their ruminant stomachs were meant to. Besides, we shouldn't be eating as much meat as the packing industry would like us to believe. So, the occasional extravagance shouldn't be a budget-buster.

So, tonight I had a few ounces of grilled flank steak with a big, fresh salad for dinner. Here's how easy it is:

GRILLED FLANK STEAK

1 flank steak*

Marinade
1 to 3 cloves of garlic, pressed
1 or 2 T Dijon mustard
1 t dried oregano
2 T fresh rosemary leaves
Juice of 1 lemon
A few splashes of soy sauce
A few glugs of olive oil
Freshly ground pepper

Rinse the flank steak then pat dry with paper towels. In a glass dish large enough to hold the steak, mix together the marinade ingredients. Add the steak, making sure it's been completely coated with the marinade. Marinate for at least two hours. Prepare the grill and when the coals are hot, grill the steak about 5 minutes per side for a rosy medium rare (timing will depend on the heat of coals and the thickness of the steak). Let the meat rest 5 minutes before slicing. I like slicing it on the diagonal. Serves 3 to 4.

*Trader Joe's sells an excellent Black Angus flank steak. I'm not sure why it is so tender and tasty, nor if the cows are the happy breed, but the meat melts in your mouth.