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. 

 

Where Are All Of Our Rivalries Going?

by John Antonik

Photo submitted by Brittany Kemmerer