SERVES 6 · GF, DF
I personally do not eat red meat, but my family loves it. I do think moderate amounts of beef can fit into a healthful diet, provided you are buying grass-fed, which I feel very strongly is a much, much healthier option over conventionally raised beef. Grass-fed beef can be tricky to cook, especially the leaner cuts, such as flank steak. Because it is leaner, it can easily dry out and become tough. Your best bet is to cook red meat to rare or medium-rare. But even if you like to cook beef all the way through, this post-marinade will help add moisture to the meat at the end, as well as flavor. A post-marinade is also great for times when you forget to plan ahead!
1½ pounds grass-fed beef flank steak or skirt steak
1 tablespoon fresh thyme leaves, chopped
Several grinds of freshly ground black pepper
Olive oil, for brushing the steak
Sea salt, for seasoning steak
2 tablespoons balsamic vinegar (not aged balsamic)
2 tablespoons unrefined cold-pressed extra-virgin olive oil
2 large garlic cloves, minced
Sea salt
1. Season the flank steaks with the thyme and black pepper. Cover and refrigerate overnight or all day.
2. Prepare the post-marinade: Whisk together vinegar, olive oil, garlic, and a pinch of sea salt and set aside at room temperature.
3. Preheat a grill to medium heat, about 400°F. Brush both sides of meat with olive oil and sprinkle with sea salt.
4. Grill the meat until desired the doneness is achieved, 3 to 4 minutes on each side for medium, turning with tongs, not a fork. Transfer to a serving platter and pour the post-marinade over the meat. Cover with aluminum foil and allow to rest for 5 to 10 minutes.
5. Very important: Transfer the meat to a cutting board and slice thinly against the grain, which means you are cutting in the opposite direction of the lines in the meat. If you cut with the grain, the meat will be chewy. Place back on the platter and serve.