Herb-Rubbed Flank Steak from the Nortons Commons Farmer's Market - WDRB 41 Louisville News

Herb-Rubbed Flank Steak from the Nortons Commons Farmer's Market

The Norton Commons Farmers Market will include vendors selling certified organic produce, certified organic chicken, grass-fed beef, eggs, mushrooms, herbs, fresh fruit, cut flowers, firewood, country sorghum and more.

The market is located on the village green in the town center at the corner of Norton Commons Boulevard and Meeting Street.  It will be open from 8 a.m. to noon Saturdays and 4 to 7 p.m. Thursdays through October.  Every Thursday evening during the summer, nearby Karem's Pub and Grill features an outdoor grill and live music.

Herb-rubbed flank steak

2 teaspoons olive oil (if steak is very lean)

1 to ½ pounds flank steak

3 cloves garlic, smashed or mincedRub:

2 teaspoons whole black peppercorns

1 tablespoon fennel seeds

1 teaspoon coriander seed

2 teaspoons dried basil

2 teaspoons dried thyme

2 teaspoons dried oregano

1 tablespoon salt

If the steak is very lean, brush it with olive oil. Smear the garlic over the flank steak. Sprinkle the steak with 1 teaspoon spice rub (or more to taste). Grill over hot grill, under broiler or in a hot skillet until done to desired taste. Flank steak will get very tough if cooked past medium. Slice against the grain and on a wide slant into thin slices. Serves 4.

To make the rub: Put peppercorns in a spice grinder or blender and blend several seconds to crack them. Add fennel and grind a few seconds more. Add coriander and grind a few seconds more. Add basil, thyme, oregano and salt and grind to a powder. Store extras in a cool dark place or in the freezer. Use to season chicken, pork loin, pork tenderloin, ribs, flank steak, etc. before grilling.

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