This inspiration for this beauty came from an orange I picked from my friend’s tree and it was insanely delicious. Being grill season it’s always good to have a few simple marinades on hand to keep things interesting in the taste bud department. This should do the trick.
1 lb grass fed flank steak
2 tbsp balsamic reduction *
1 large orange – zested & juiced
1 tbsp fresh ginger – grated
3 tbsp olive oil
* To make balsamic reduction simply add 1 cup of vinegar in a sauce pan on medium-low heat. Simmer for 4-5 minutes until reduced by 2/3 and is syrup-like.
1 cup shredded green cabbage
1 cup shredded carrot
1 cup shredded red cabbage
1/4 cup red wine vinegar
2 tbsp honey
1 tbsp olive oil
S&P to taste
Once the balsamic reduction has cooled slightly mix all the marinade ingredients together and toss the beef in it coating both sides. Rub the marinade into the meat and refrigerate for at least 1 hour up to 4 hours.
Remove the beef from the fridge at least 30 minutes before cooking to let return to room temperature. This helps the meat cook evenly.
Preheat grill pan or outdoor grill on medium high heat for 3-4 minutes. As grill is heating preheat additional large skillet on medium to saute the cabbage. Add olive oil to skillet and add both cabbages and carrot. Saute for 3-4 minutes, stirring. Next add vinegar & honey and reduce heat to simmer until vinegar has reduced and cabbage is wilted. Taste and season with S&P.
As cabbages are sauteing season both sides of the beef with S&P and sear for 4 minutes each side for medium rare or cook longer for desired temperature. Remove and let rest for 3 minutes on a plate. This allows all the juices to redistribute back into the meat.
All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.