February is the month of luuuuurve. Make sure you and your partner get some this Valentines. Love your health and get some healthy omegas and anti-oxidants from our grass-fed free-range organic beef. Make it extra special with this totally yummy marinade recipe courtesy of Gillian from OrganicWorx. Share your pics with us on our Facebook page so we can see how much you enjoyed it!
- Soy Sauce, 1/3 cup
- Honey, 3 teaspoons
- Vinegar, 2 tablespoons
- Garlic powder, 1 teaspoon
- Ground ginger, 1 teaspoon
- Vegetable oil, 3/4 cup
- Green onion, 1
- Salt, 1/2 teaspoon
- Flank steak approx. 1 kg
- Mix soy sauce, vinegar, garlic powder, ground ginger, oil and green onion. Microwave honey for 10 seconds and add to soy sauce mix.
- Score the surface of the steak with 2 cm deep knife cuts, about 2.5 cm apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
- Coat the grill rack of your grill with olive oil with a paper towel soaked in olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you can hold your hand about over it for about a second.
- Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savoury crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
- How do you know if the steak is done? The best way to tell is to poke it with your fingertips. While the steak is still raw, test it with your fingers; it will be quite squishy. That’s what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that’s what a very well done steak feels like.
- Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminium foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
- Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
- If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.
Happy Valentines from us and these two moootiful sweethearts Butch, our prize bull, and Bella.