This post may contain affiliate links. Please read my disclosure.
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!