Recipe Author: Danielle Walker | Against All Grain
Our thanks to past US Wellness Featured Chef, Danielle Walker of Against All Grain for sharing this scrumptious grilled flank steak recipe. Danielle has some wonderful recipes in her series of Against All Grain cookbooks.
I finally had the urge to cook dinner again last week and had a couple of grass-fed flank steaks in the freezer from US Wellness Meats, and it felt really nice. Well except for the part of standing over a hot grill when it was 102 out. But otherwise, it was great to get back in the kitchen and provide food for my family. One of the simple things that I have always enjoyed, and I am happy that that part of my life is coming back. Asher doesn’t normally love steak, but he does love my basil balsamic vinaigrette from the Against all Grain cookbook, and I think this steak has a similar flavor. With some coercion, I got him to try it and he liked it! We had a lot left over since it was just the three of us, so we’ve been tossing it on salads and into breakfast hashes all week.
Prep Time: 15 min
Cook Time: 10 min
Total Time: 25 min
- 1/2 cup good quality balsamic vinegar (no added sugar)
- 1/2 cup extra virgin olive oil, or melted ghee
- 1/4 cup fresh cilantro leaves
- 3 cloves garlic, peeled
- 1 shallot, peeled and halved
- 2 tablespoons coconut aminos
- 1 tablespoon fish sauce
- 1 teaspoon sea salt
- 1/2 teaspoon cracked pepper
- 3 pounds Inside Skirt Steak or flank steak
Instructions for Grilled Flank Steak with Cilantro Balsamic Marinade
- Combine the first 9 ingredients in a blender and puree until smooth.
- Place the steaks in a large dish or a resealable plastic bag and pour the marinade overtop. Marinate in the refrigerator for 4 to 6 hours, but no more. Turn the steaks over in the marinade half way through.
- Preheat a grill to medium-high heat. Remove the steaks from the marinade and blot off any excess with paper towels.
- Grill the steaks for 3 to 4 minutes on each side, depending on thickness, for medium-rare doneness.
- Remove from the grill and tent with foil for 15 minutes to allow the meat to rest and the juices to redistribute.
- Slice thinly against the grain.
See Danielle’s original recipe post on Against All Grain.
Meet The Chef
Our thanks to Danielle Walker for this delightful recipe. Danielle is the author and photographer of the New York Times Best Selling cookbook series, Against all Grain. After being diagnosed with an autoimmune disease when she was 22 years old, Danielle realized that she needed to make dietary changes to end her suffering. She removed grains, lactose, and legumes from her diet, and started her blog to help others suffering from similar ailments continue to enjoy food. With her acquired culinary skills, love for food, and an equal love for journalism, she has become a source of hope for others suffering from all types of diseases or allergies.