RECIPE MAGIC!

ANY DAY OF THE WEEK OR A WEEKEND BBQ FEAST

Flank is a long, fairly flat and boneless cut of beef. Properly marinated, in-the-know butchers tell us a grilled flank steak often comes in at half the price per serving compared to rib eye or strip with double the beefy flavour. Take it up another notch with a generous drizzle of our roasted Garlic olive oil.

SERVES: 4-6

INGREDIENTS:

2-3 lb flank (one full steak)
1/4 cup TUSCAN HERB olive oil
1/3 cup TRADITIONAL DARK balsamic
1 tsp cracked pepper
1 tsp sea salt
1/2 tsp fresh Italian parsley
1 tbsp Dijon mustard
2 tbsp honey
4 tbsp GARLIC olive oil for drizzle

DIRECTIONS:

Rinse steak in hot water and pat dry. If desired, cut meat in half across the grain before marinating. Place in a trimmed baking dish. In a small mixing bowl combine remaining ingredients. Pour over steak, turning to coat evenly. Cover with plastic wrap. Marinate for 1-2 hours or in the fridge overnight but no more than 24 hours.  Bring to room temperature before grilling. Preheat grill to high heat (+400 degrees). Sear meat on each side for 3 minutes. Test for doneness with meat thermometer at no more than 125 degrees in the thickest part. Remove from grill, place on a cutting board and let the steak rest for 15 minutes. Slice 1/2 to 1 inch pieces across the grain . Slicing any other way will render the meat tough. And be very careful not to grill too long.  Rare to medium rare is how you want to enjoy flank steak. 

TIP #1: Place leftover marinade in sauce pan, add 1/4 cup water, bring to a rolling boil then simmer for at least 10 minutes until reduced by half.  Strain then use as a sauce. 

TIP #2: Find yourself a trusted butcher to get the best savings and flavour.

 

ITALIAN GRILL: TUSCAN HERB WITH AGED BALSAMIC 
Enjoy the robust taste of the Italian countryside with TUSCAN HERB 
olive oil, an infusion of oregano, parsley, sun dried tomatoes
and garlic.  Blend with our finest 18-YEAR-OLD TRADITIONAL balsamic
from Modena, Italy and you'll discover a diverse, thick and
potent flavour profile. Nothing like it.
 

 FRENCH GRILL:  HERBES DE PROVENCE WITH ESPRESSO
Incredibly fragrant our Herbes de Provence oil is made with rosemary, thyme, oregano, parsley and sage. Our ESPRESSO balsamic is amazingly complex with layers of authentic espresso and dark roasted coffee. This makes a rich marinade for your flank steak. For directions, see above and replace oil and balsamic with Herbes de Provence and Espresso.
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MOROCCAN GRILL: GREEN CHILI WITH POMEGRANATE
 
Our GREEN CHILI oil is made with Baklouti peppers from the Barbary Coast of North Africa. They are pressed at the same time as our olives. Our silky rich dark pomegranate balsamic is the perfect partner to make a spicy flank steak marinade. 
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MEDITERRANEAN GRILL: CALABRIAN PESTO & NEAPOLITAN

 

Take a sensory trip to sunbaked Calabria located in Italy's southernmost mountainous toe region. It's where spicy Calabrian chiles, sweet basil, pungent purple heirloom garlic, and piquant Pecorino are produced in this rich Mediterranean oil. We artfully bring these iconic flavours of Italy together.Zesty and savoury, our Neapolitan Herb Dark Balsamic has just the right amount of acidity to shine in a multitude of culinary applications. Made from traditional herbs long used in Neapolitan cuisine including, rosemary, marjoram, thyme, garlic, and sage.