WILD BLUEBERRY MARINATED FLANK STEAK

A good marinade and the right slicing technique can turn an affordable, hardworking cut of beef into something genuinely delicious. Flank steak is ideal, but skirt steak or sirloin tip steak will also work.

The most important step comes after cooking. Let the steak rest, find the direction of the grain, then slice very thinly across it. That is what gives you tender pieces instead of chewy ones.

Serves 4 to 6

INGREDIENTS

Place marinade on counter for 15 minutes before use and give a good shake to mix flavours

1½ to 2 pounds flank steak, skirt steak, or sirloin tip steak
1 cup Nourishing Circles Wild Blueberry Maple Meat Marinade, divided
½ teaspoon salt, or to taste
Freshly ground black pepper
1 tablespoon cooking oil, if cooking in a skillet

INSTRUCTIONS

Shake the Wild Blueberry Maple Meat Marinade well.

Place the steak in a shallow dish or resealable bag. Pour the remaining ¾ cup marinade over the steak, turning it to coat both sides.

Cover and refrigerate for at least 4 hours or up to 12 hours. For a particularly thick or firm cut, it can marinate overnight, but do not leave it longer than 24 hours.

Remove the steak from the refrigerator about 30 minutes before cooking. Lift it from the marinade and allow the excess to drip off. Discard all marinade that has been in contact with the raw beef.

Season with salt and pepper.

TO GRILL

Preheat the grill to medium high or high heat.

Place the steak on the hot grill and cook for approximately 4 to 6 minutes per side, depending on its thickness and your preferred doneness.

TO COOK IN A SKILLET

Heat a large cast iron or heavy skillet over medium high heat. Add the cooking oil.

Place the steak in the hot skillet and cook for approximately 4 to 6 minutes per side, depending on thickness and preferred doneness.

TO FINISH

Transfer the cooked steak to a cutting board and let it rest for 10 minutes.

While the steak rests, gently warm the reserved ¼ cup of clean marinade in a small saucepan over low heat. Do not use any marinade that touched the raw beef.

Look carefully at the steak to find the direction of the muscle fibres. Slice the steak very thinly across the grain, holding your knife at a slight angle.

Arrange the slices on a platter and spoon a little of the warmed marinade over the top. Serve the remaining clean marinade on the side.

SERVING IDEAS

Serve with potatoes and vegetables, pile the sliced steak onto a garden salad, add it to rice bowls or tuck it into tacos and sandwiches.

Leftover steak is also excellent cold, sliced thinly and served with greens and Wild Blueberry Dressing.