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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
Steak:
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!
mmmm…deeelicious! I could totally sit down to a plate of this anyday 😀 Thank you for sharing it with the hearth and soul hop this week. (…and I'd love it if you'd link that coming Tortilla Soup to my "quest" to find the best TS). 😀
Oh, my husband would be in heaven with this dish (and me too) how quickly it comes together – which is a great plus for me! Thanks for sharing this with us at the Hearth and Soul Hop!
This looks really good. I love sauces, and especially ones with a touch of mustard. Thanks for the inspiration.
Yummy!! I'd love for you to stop by What's Cooking Wednesday today and share one of your recipes! We host it each week too! Hope to see you there 🙂
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Oh wendy! I so want to bite right into that lovely flank steak! Grass fed beef is indeed a different taste, but once you have eaten if for a while, you get to craving it because the nutrients and fatty acid profile as so different and so very good for you! Glad you had the opportunity to review the steaks you lucky dogs! thanks for sharing this tasty recipe on the hearth and soul hop this week! Alex@amoderatelife