Foodie on a Budget- Italian Marinated Flank Steak with Fresh Herbs

During my most recent visit to the local farmers market, my husband and I purchased flank steak from a local cattle farm.  Flank steak is not usually the most desirable cut of beef, I know.  But it is extremely affordable and with the proper marinating, can be just about as tender as a filet mignon.  The farm we purchased our steak from raises grass-fed cattle, free of growth hormones and antibiotics- what I like to call the “good stuff”. 

In a prior visit to the market, I had picked up basil and parsley plants from a local greenhouse and a jar of local honey. 

So what can I make with grass-fed flank steak, my own basil and parsley, and local honey?  An amazing Italian Marinated Flank Steak with Fresh Herbs.  This flank steak has a great flavor (no steak sauce needed) and is so tender that a steak knife is not required.  Just in time for the summer grilling season. 

To make my Marinated Flank Steak, you will need:

• 1.5 lb flank steak
• 1 small shallot (or 2 cloves of garlic), finely chopped
• ½ cup olive oil
• ½ cup of red wine (or balsamic vinegar)
• ¼ cup soy sauce
• ¼ cup local honey
• 7-8 fresh basil leaves, finely chopped
• Small handful of fresh parsley leaves, chopped
• ½ tsp of black pepper
• Salt & pepper, to taste

Whisk together the shallot (or garlic), olive oil, red wine (or balsamic vinegar), soy sauce, honey, basil, parsley, and black pepper in a small mixing bowl.  

Pierce both sides of the flank steak repeatedly using a fork.  Place the flank steak in a gallon size freezer bag.  Pour the marinade mixture over the steak in the bag and seal.  Massage the marinade into the steak, and then place in the fridge.  I marinated my flank steak for 8 hours, but you could marinate it anywhere from 2 hours to overnight.  Once the steak is marinated, take it out of the bag and season it with salt and pepper.  Cook over a hot grill for about 4-6 minutes on each side.  It is best to cook a flank steak medium-rare to medium.  Cooking it more done than medium will result in a tougher steak.  When the flank steak is cooked to your preference, let it rest on a cutting board for about 10 minutes before slicing.  This will ensure that that the juices stay put where they are supposed to be- in the steak.  Slice the steak in ½ inch slices diagonally against the grain of the steak, and serve immediately.