If you follow me on Instagram, then you may have seen my declaration last Sunday that I had just prepared perhaps the best steak I’d ever grilled at home before. In fact, I can’t wait to make this exact dish again. And again. And, well, again.
It’s hard to say exactly what made this steak better than any other. Was it the marinade? Was it the topping? Or was it the meat? Actually, I’m sure every part of it played an important role. But I definitely do need to give proper credit to the meat.
A couple of months ago, 44 Farms, an institution in the world of Black Angus production, reached out to me and asked if I’d like to try some of their steaks. After I spent some time reading about their history (they’ve been based in Cameron, TX for more than 100 years and are still family owned) and their philosophy (ethically raised, 100% natural steaks, aged a minimum of 28 days), this red meat lovin’ girl couldn’t pass up the offer.
Before 2013, 44 Farms only supplied to the restaurant trade, but then they launched 44steaks.com, where home cooks like me (and you!) can now purchase their awesome steaks. Since I was so impressed with the product- and told them so– they’ve allowed me to share a special, exclusive promo code with my readers for FREE shipping. If you’d like to order, just use EATDRINKSMILE when you check out.
Now, back to the recipe. The marinade is one that I came up with after tweaking a couple I’ve used in the past. The topping is a recipe that 44 Farms shared with me. The steaks that I used for this were their 8 oz Flank Steaks, so a total of 16 oz of meat in the marinade. That said, I think you could probably put up to 2 lbs of meat in this marinade, as there was plenty of it.
I think a big part of my love for this dish was the tangy topping. I’m so soooooo tired of this rainy winter we’re having, and really craving not only sunshine, but also the foods that come with warmer weather. This steak’s bright flavors definitely provided a little ray of sunshine in our house on an otherwise dreary day!
Grilled Marinated Flank Steak with Lemony Parsley Horseradish Dressing
2 8 oz flank steaks
1/3 cup olive oil
2 cloves of garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/2 tsp freshly ground black pepper
Zest of 1 large, un-waxed lemon
1/4 cup freshly grated horseradish
1/4 cup fresh flat leaf parsley, minced
1 Tbsp fresh squeezed lemon juice
1 Tbsp olive oil
Salt to taste
Combine the marinade ingredients. Place steak and marinade ingredients in a large ziploc bag. Seal the bag and make sure steak is coated well with the marinade. Marinate for at least 3 hours (or up to overnight).
While the steak is marinating, mix all dressing ingredients together. Set aside.
Preheat the grill with high, direct heat. Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. (We prefer our steaks medium rare, and that is what I would suggest for flank steaks or else they could get a little tough).
When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil and let rest for 10 minutes.
Slice the flank steak against the grain and top with desired amount of dressing before serving.