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Recipe: Grilled flank steak with heirloom tomatoes, arugula and mozzarella

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Grilled flank steak with heirloom tomatoes, arugula and mozzarella

I always love grilling at the Franklin Farmers Market during the Summer Chef Demos. It gives me a chance to share the best of our local meat producers with the market customers and to talk about the quality standards of each farm. 

Recently, South Fork was grilling at the market and we featured different cuts of meat from four different producers: Bear Creek Farm, Tavalin Tails Farm, The Fly Farm and Peaceful Pastures. 

For this week’s recipe, I grilled a beautiful flank steak from Bear Creek Farm that was simple seasoned with salt and pepper, just to let the flavor and quality of the local beef to shine through, and it was delicious. I picked up some heirloom purple Cherokee tomatoes from Ray at Rosecreek Farms and some little cherry tomatoes from Lauren at Bloomsbury Farm, as well as arugula form Karen at Norton Family Farm. 

Everything was so fresh and delicious; it is so worth buying local produce. I hope you can make it out to the market this weekend, and happy Independence Day!

Instructions:

Serves 6-8

  • 2.5-3 lbs. flank steak (Bear Creek Farm)
  • 4 heirloom tomatoes (Rose Creek Farms)
  • 1 pint cherry tomatoes (Bloomsbury Farm)
  • 8 oz. whole milk mozzarella
  • ½ pound arugula (Norton Family Farm)
  • Olive oil
  • Sea salt
  • Fresh ground black pepper
  • Red wine vinegar

Season the flank steak on both sides with 2 teaspoons of salt, 1 tsp. black pepper and 1 tsp. olive oil. Set aside to come to room temp, about 30 minutes. Fire up the grill to medium high heat 10 minutes before you’re ready to grill.

Meanwhile, slice the tomatoes and mozzarella and arrange on a large platter. Cut some of the larger cherry tomatoes in half and arrange them with the others on the platter. Add the arugula alongside the tomatoes and drizzle 1 tablespoon of olive oil over everything, then season generously with salt and pepper and a few drops of the wine vinegar. Once finished, pop the salad platter in the fridge and grill the flank steak.

Once the flank has come to room temperature, place the steak on the grill, close the lid and grill for two minutes. Turn over and grill two minutes more, keeping the lid closed. Turn the flank again and season with a little salt and pepper and continue to grill for two more minutes. Repeat turning and seasoning the other side for another two minutes, for a total of eight minutes.

If you have an insta-read thermometer, you can cook it to 120 degrees for rare or 126 for medium rare, just start to check after about six minutes on the grill. 

When the flank is ready, remove to a large serving platter and let rest for 10 minutes before carving. This allows the meat to relax and retain all of the juices inside.

Carve the flank steak into thin slices and serve along with the tomato salad, and drizzle any steak juices over the arugula – it’s delicious. Enjoy! 

Michael R Martin, South Fork Catering Co.

Grilled flank steak with heirloom tomatoes, arugula and mozzarella
Grilled flank steak with heirloom tomatoes, arugula and mozzarella
Grilled flank steak with heirloom tomatoes, arugula and mozzarella
Grilled flank steak with heirloom tomatoes, arugula and mozzarella
Grilled flank steak with heirloom tomatoes, arugula and mozzarella
Grilled flank steak with heirloom tomatoes, arugula and mozzarella
Grilled flank steak with heirloom tomatoes, arugula and mozzarella
Grilled flank steak with heirloom tomatoes, arugula and mozzarella

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