This is the first in my monthly blog series aptly titled From Market to Plate. Once a month, I will post a recipe from my kitchen that is inspired
by my tasty finds at the local farmers market.
During my most recent visit to the Bridgeport Farmers Market, my husband and I purchased flank steak from Hawthorne Valley Farms. Flank steak is not usually the most desirable cut of beef, I know. But it is extremely affordable and with the proper marinating, can be just about as tender as a filet mignon. The Abruzzinos of Hawthorne Valley Farm raise grass-fed cattle, free of growth hormones and antibiotics- what I like to call the “good stuff.”
In a prior visit to the market, I had picked up basil and parsley plants from Dave's Greenhouse and a jar of local honey from Shipley’s Forest Hill Farm.
So what can I make with grass-fed flank steak, my own basil and parsley, and local honey? An amazing Italian Marinated Flank Steak with Fresh Herbs. This flank steak has a great flavor (no steak sauce needed) and is so tender that a steak knife is not required. Just in time for the summer grilling season.
To make my Marinated Flank Steak for four people, you will need:
1 ½ lb flank steak
1 small shallot (or 2 cloves of garlic), finely chopped
½ cup olive
½ cup of red wine (or balsamic vinegar)
¼ cup soy sauce
¼ cup local honey
7-8 fresh basil leaves, finely chopped
Small handful of fresh parsley leaves, chopped
½ tsp of black pepper
Whisk together the shallot (or garlic), olive oil, red wine (or balsamic vinegar), soy sauce, honey, basil, parsley, and black pepper in a small mixing bowl. Poke holes on both sides of the flank steak using a fork. Place the flank steak in a gallon size freezer bag. Pour the marinade mixture over the steak in the bag and seal. Massage the marinade into the steak, and then place in the fridge. I marinated my flank steak for 8 hours, but you could marinate it anywhere from 2 hours to overnight. Once the steak is marinated, take it out of the bag and season it with salt and pepper. Cook over a hot grill for about 4-6 minutes on each side. It is best to cook a flank steak medium-rare to medium.
Cooking it more done than medium will result in a tougher steak. When the flank steak is cooked to your preference, let it rest on a cutting board for about 10 minutes before slicing. This will ensure that that the juices stay put where they are supposed to be- in the steak. Slice the steak in ½ inch slices diagonally, against the grain of the steak and serve immediately.