Last week I received for review two grass-fed flank steaks from Hearst Ranch, located in San Simeon California. I will admit, I like a good steak occasionally but I had never cooked flank steak. After a little research I decided to marinate the steaks and make fajitas. I also researched why exactly “grass fed” is a benefit. There are health, taste, animal welfare and environmental benefits. I encourage you to go take a look at Hearst Ranch’s website. They give details on all of the above-mentioned benefits.
I would like to preface this post by saying, everything went perfectly except the fact that when I had those steaks sizzling, I realized that I had a dead camera battery. So, my daughter Niki took pictures with her phone. They’re not bad at all, but not the quality I would have hoped for! I just hope the food looks half as good as it tasted!
1 bottle of beer (I used Moose Drool, a brown ale)
1 1/2 tsp. chile powder
1/4 cup brown sugar
1 Tbs. dried shallots
1 tsp. oregano leaves
dash of salt
1 – 1 1/2 lb. flank steak
1 large yellow onion
2 green bell peppers, 1 red bell pepper
6 to 8 flour tortillas
shredded cheddar cheese
Take the first 6 ingredients, mix well and place in a plastic Ziploc bag. Add the steak, refrigerate overnight.
The next day, chop bell peppers and onions into slices. Add a lug of olive oil, and sautee until they are both translucent and slightly browned.
Some people wrap tortillas in foil and heat them up in a slow oven, 275 degrees, but we put them in the microwave for about 15 – 20 seconds and that worked well.
You can grill your marinated steaks, or do as I did and put them directly under the broiler in your oven. Steaks should be turned at 5 or 6 minutes. You’ll want them to be somewhat rare in the middle, so that there are more well-done pieces at the ends of the steak and rarer pieces in the middle. Slice the flank steak against the grain.
As soon as we started eating there was an exclamation, “This is GOOD steak!” And indeed it was. One of the reasons I marinated was because I read that flank steak could possibly be tough. With the excellent beef from Hearst Ranch, the marinade and broiling at high heat for a short period of time, these steaks were buttery and practically melted in our mouths! I have to admit, I was somewhat skeptical about cooking flank steak, but my first experience was a memorable one! I’ll be purchasing beef from Hearst in the future, especially when I need a top-quality cut! Thank you Hearst Ranch, for giving me the opportunity to share your steak with my family, and with my readers!