The Locavore Next Door: From Market to Plate, Italian Marinated Flank Steak with Fresh Herbs
By Carrie Robinson on June 09, 2012 from The Locavore Next Door
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.
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.
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