The flank steaks, like all steaks from Hearst Ranch, came frozen. They shipped overnight from California to Massachusetts and were still solid as a rock when I got home after 6 in the evening - which clearly says a lot about the care Hearst takes in its packaging. I stuck one in the freezer for another meal, put one in the fridge to defrost and eagerly started to plan a menu. I knew flank steak could be tough if overcooked or cut the wrong way, so I just wanted to do a simple recipe. I ended up deciding on spicy beef fajitas with corn & black-eyed pea salsa.
When the steak was fully defrosted, I cut open the package and rolled out this HUGE piece of meat. I mean seriously - I felt like Fred Flinstone for a minute.
(This is 1 steak cut in 1/2!)
1 20-oz. grass-fed flank steak
1 Tbsp. olive oil
2 small cloves of garlic, minced
2 Tbsp. ancho chili powder
3 Tbsp. red wine vinegar
1/8 tsp. salt
1 tsp. sugar
1 Tbsp. lime juice
Corn & Black-Eyed Pea Salad:
2 Tbsp. red wine vinegar
1 tsp. olive oil
2 tsp. sugar
1/8 tsp. garlic powder
1/8 tsp. salt
2 c. cooked & cooled corn (fresh or canned)
1 1/2 c. cooked & cooled black eyed peas
2 small tomatoes, diced
1 jalapeno pepper, diced
Hot sauce, if desired
To make the marinade, heat 1 Tbsp. olive oil in a small saucepan over medium heat. Add garlic and cook until fragrant. Add chili powder, stirring constantly. Cook for about 30 seconds, then add 3 Tbsp. red wine vinegar, 1/8 tsp. salt, 1 tsp. sugar and 1 Tbsp. lime juice. Reduce heat to low and simmer 5 minutes until chili powder is a deep reddish-brown. Set aside and allow to cool 10 minutes.
Once cooled, spread marinade (it will be thick and more like rub) over both sides of steak. Cover and refrigerate for 6 hours.
In another saucepan, combine 2 Tbsp. red wine vinegar, 1 tsp. olive oil, 2 tsp. sugar, 1/8 tsp. garlic powder and 1/8 tsp. salt. Heat over low heat until sugar is fully dissolved. Allow to cool.
In a small glass bowl, combine corn, black-eyed peas, jalapeno and tomatoes. Pour cooled red wine vinegar dressing over top. Cover and refrigerate 6 hours to allow flavors to meld.
When ready to cook the steak, bring it out of the refrigerator and let sit at room temperature for about 15 minutes. In the meantime, start heating the grill to medium-high heat. Place steaks on grill and cook 3-4 minutes on each side for medium rare (I'm shaving a minute off each side from what I cooked it at). Once done, remove from heat and allow to rest 5 minutes. Cut in strips running perpendicular to the grain of the meat.
Serve on tortillas with corn salad and hot sauce, if desired. (We like sriracha - yum!)
Note: Hearst Ranch provided me with free grass-fed flank steaks to sample; however, the views expressed above are my own.