Grilled flank steak with chimichurri, grilled local corn, peppers & onions, roasted potato wedges, purple slaw, marinated onions, grilled toast, and Stilton cheese.
I am happy to have the opportunity to partner with Canada Beef and create a delicious grilled meal, including this tender, flavourful and satisfying flank steak.
As you know, Elaine and I believe, a healthy diet is one that contains mostly whole, fresh foods: lots of fruits and vegetables, high fibre grains and lean proteins – including red meat.
Beef is rich in nutrients and protein, yet low in calories, but above all we just love the taste of it!
Summer isn’t over, until I stop wearing sandals, so grill on my friends!
GRILLED FLANK STEAK
- 2 – 2.5 lbs Canada Beef Flank Steak
- 1 tsp horseradish
- 2 garlic cloves, chopped
- 1 tbsp honey
- 1 tbsp sweet & smoky mustard
- 1 tbsp dried oregano
- 1 tbsp fresh rosemary, chopped
- 1/3 cup balsamic vinegar
- 2/3 cup olive oil
- Kosher salt
- Freshly ground pepper
In a blender, combine the horseradish, garlic, mustard, honey, rosemary, oregano, vinegar, and puree until the garlic is minced. Add the oil and blend until creamy.
Crosshatch the top of the steak to help with the absorption of the marinade and develop better char when grilling. Run your knife diagonally across the surface of the steak, in a diamond pattern. Make the slices about ¼ inch deep, and space them roughly ¾ inch apart.
Add the meat to a resealable bag and pour in all the marinade; turn the meat to coat. Seal the bag and refrigerate for 4 to 24 hours.
Remove the steak from the fridge at least 30 minutes prior to grilling. Preheat the grill on high. (If your grates have just been cleaned or have a habit of sticking, oiling the grates is a good idea, as the honey may stick). Remove the steak from the marinade, let the excess marinade drip off.
Season the steak with kosher salt & freshly ground
Grill the steak over medium-high heat, turning once, then flipping, then turning again, until charred and an instant-read thermometer inserted in the thickest part registers 125-130° F, total cooking time 8-12 minutes.
Transfer the steak to a carving board and let rest for 5-10 minutes. Thinly slice the meat against the grain and serve.
Grilled Corn on the Cobb and Pepper & Onion Skewers
- 1 green pepper, washed, seeded & cut into 12 equal pieces
- 1 yellow pepper, washed, seeded & cut into 12 equal pieces
- 1 red pepper, washed, seeded & cut into 12 equal pieces
- 1 small red onion, cut into 16 pieces, the same size as the peppers
- 4 small skewers (if using wood presoak for at least one hour)
- 4 fresh corn, husked, rinsed, and dried
- Salt, freshly ground pepper & olive oil
Thread 3 green peppers onto a skewer, followed by 2 onions, 3 red peppers, 2 onions, and 3 yellow peppers. Repeat for the other skewers,
Place the corn & peppers on a platter or sheet pan, drizzle with olive oil, then sprinkle with salt & pepper. Set aside.
Preheat the grill to medium-high.
Grill the corn, turning the ears often so they cook evenly, until lightly charred, about 10-12 minutes.
Place the skewers on the grill turning every 2 minutes until done lightly charred and softened, about 8-10 minutes
- 1 jalapeño, finely chopped (seeds optional)
- 1 shallot, finely chopped
- 3 garlic cloves, finely chopped
- ½ cup red wine vinegar
- 1 tsp kosher salt
- ½ cup finely chopped cilantro
- ¼ cup finely chopped flat-leaf parsley
- ¾ cup extra-virgin olive oil
Combine shallot, chile, garlic, vinegar, and salt in a medium bowl. Let sit 10 minutes.
Then stir in cilantro, parsley, and olive oil.
I like to serve my Canada Beef Flank Steak ‘family style’, so everyone can take as much or as little as they would like! Start by placing the sliced steak in the center of a larger platter or sheet pan, then add a bowl of the chimichurri, the corn, and skewers. I love onions with steak, so I have included a bowl of marinated onions (recipe link). Then round out the platter with your favourite potatoes (roasted, boiled, mashed or fries), an aioli for the potatoes, fresh tomatoes, hot peppers (optional), a simple coleslaw, and Maldon salt (so good sprinkled on Beef!)