The temperature has dipped, the days are shorter, the nights longer. The fireplace is roaring, the music is pumping, the drinks are flowing and local Ontario Beef is on the table.
Gather round with friends and family, share stories, laugh loudly and dig into a taco fiesta featuring a delicious Ontario Beef flank steak.
My wife Elaine and I make it a point to know where our food comes from and have had the pleasure of getting to know a number of Ontario’s Beef Farmers. What we find these farmers all share in common is their appreciation and respect for their land, the environment, their livestock and their customers who purchase the products that they produce.
So, the next time you choose beef as a centerpiece to #GatherRound I encourage you to choose #OntarioBeef as your premium quality protein that will impress your guests and elevate even the most simple of gatherings.
Buying local also helps to support the many farmers, artisan’s, and purveyors of fine foods that live and work in Ontario.
Here is a glimpse of our trip to Heatherlea Farm to buy this beautiful Angus beef flank steak. The butcher had removed trimmed and packed my flank just as I arrived. Now that’s a nice perk of knowing your farmer and your butcher!
- One 2-3 pound Ontario Beef Flank Steak
- 2 garlic cloves, sliced
- 1 tablespoon fresh rosemary leaves
- 1 tablespoon fresh oregano
- 2 tablespoons Dijon mustard
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- 1 cup extra-virgin olive oil, plus more for grilling
- Kosher salt
- Freshly ground pepper
In a blender, combine the garlic, rosemary, oregano, mustard, honey & vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
Score the surface of the steak (on one side) before cooking to help the absorption of the marinade. 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 1-inch apart.
Add the meat to a resealable bag and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Refrigerate for at least 4 hours and up to 24 hours.
Remove the steak from the fridge at least 30 minutes prior to grilling. Preheat the grill on high. (Oiling the grates is advised as the honey may stick). Remove the steak from the marinade, letting the excess drip off.
Season with salt and pepper.
Grill the steak over medium-high heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 8-12 minutes.
Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.
Serve with grilled tortillas, guacamole and all your favourite fixings.