Hearst Ranch sent us some of their signature flank steaks to review. These are not just ordinary steaks, they are from grass-fed beef. We usually buy corn-fed beef, despite knowing that I shouldn’t and the taste is totally different. Grass-fed beef is a natural source of omega 3 fats, high in CLA, beta carotene and vitamins. It has an excellent deep flavor that if far superior to corn-fed beef.
“Hearst Ranch offers a delicious selection of grass-fed gourmet beef and pasture-raised lamb and heritage pork. Since 1865 this great American Ranch on the California coast has stood for tradition and a legacy of quality. Hearst Ranch sells only humane-certified, sustainably-farmed, no-artificial hormone/no-antibiotic meats.”
Grilled Flank Steak with Peppercorn Pan Sauce
Season with salt and pepper or steak seasoning of your choice. Grill for about 5 minutes on each side for a med to med-well steak or until desired doneness.
Peppercorn Pan Sauce:
1 cup beef stock
2-3 tsps fresh ground black pepper (grind it yourself, it makes all the difference)
1 tbl worchestershire sauce
1 tbl Dijon mustard
1 tbl butter
Combine all, except butter, in a small pan. Allow to come up to a small boil. Continue boiling until sauce is reduced by at least half. Sauce should be a little thick. If not, feel free to add 1/2 tsp cornstarch mixed with 2 tsp water to the sauce to thicken it up. When sauce is thickened, whisk in butter. This gives the sauce a nice appearance and makes it a little creamy and richer. Drizzle over steak
Serve with a nice garden salad for a tasty meal!