As a kid, I wasn’t crazy about broccoli; I didn’t much like flank steak; nor did I care for large chunks of ginger in my food.

In recent years, however, I’ve rediscovered flank steak. It’s a great cut to grill or broil; the trick is not to overcook. I also now enjoy the combination of flank steak and ginger; the difference is that the ginger is finely minced and part of the rub-marinade for the flank steak.

Flank steak, by the way, is not actually “steak”. It is a cut that comes from a cow’s abdominal muscle and it is relatively inexpensive. Flank steak is very lean and contains very little fat, so you want to be careful not to overcook it. Flank steak is low in calories and an excellent source of lean protein, as well as vitamins B6 and B12 and thyroid-supporting minerals, like zinc, selenium and iron.

Flank steak, by the way, is not actually “steak”. It is a cut that comes from a cow’s abdominal muscle and it is a relatively inexpensive cut. Flank steak is a very lean and contains very little fat, so you want to be careful not to overcook. Flank steak is an excellent source of lean protein, vitamins B6 and B12 and thyroid-supporting minerals, like zinc, selenium and iron.
 

Ginger Flank Steak

Serves 2

 
1 to 1-1/4 pounds pasture-raised flank steak, rinsed and patted dry
2 tablespoons minced gingerroot
Celtic sea salt
Freshly ground black pepper
Juice of 2 limes

Place flank steak in a 10-inch Pyrex pie plate or other non-reactive pan large enough to hold it.  Season flank steak on both sides with

Celtic sea salt and pepper.  Spread minced ginger over both sides of the flank steak.  Pour lime juice over steak.  Cover pie plate with plastic wrap and let steak marinate in refrigerator for at least 30 minutes.

Heat oven to “Broil”.  Place rack on top.  Broil steak for 2 minutes, each side, on top rack (closest to heat source) for  total of 4 minutes.  Depending on how thick the flank steak is, you may want to broil the steak another 2 to 3 minutes (each side) on the lower rack. Be careful not to overcook as flank steak is very lean.

Let rest 5 minutes, then slice and serve.

Bison is also a rich in B vitamins (needed by the body to produce energy) as well as thyroid-supporting minerals, including zinc, selenium and iron.

I especially enjoy bison rib-eye steaks. Because bison is so lean, it takes just minutes to cook, and it’s a quick, easy and delicious meal to whip up on busy weeknights.

A bison rib-eye steak is a toothsome red meat alternative to beef.  My favorite way to eat it is either grilled or broiled (be careful NOT to overcook!) and top with chimichurri, a piquant parsley-garlic sauce.

Native to South America, especially Argentina and Uruguay, chimichurri is a common table condiment (also used as a marinade) for grilled meats.  My version is thicker, uses both parsley leaves and root and swaps out regular vinegar for raw apple cider vinegar.

Enjoy!

Bison Rib-Eye Steak with Cowboy Rub

Serves 2 to 4

 
Two 8-ounce bison rib-eye steaks

For the rub:
1 teaspoon fine ground espresso (I favor dark French roast)
1 teaspoon Spanish paprika
1/2 teaspoon chipotle powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon Celtic sea salt
1 teaspoon freshly ground black pepper

Preheat oven to broil.

Place all ingredients for the cowboy rub in a ramekin or small bowl. Mix well.

Season bison rib-eye steaks with the cowboy rub. Evenly coat the front and back of each steak with the rub.
Placing bison steaks close to the heat source (in my oven, it’s the top third), broil steaks on one side for 3 mins.

Then, using tongs, flip steaks and broil the other side for 2 mins. Transfer bison steaks to a lower rack (away from direct heat source) and cook another 3 minutes.

Remove steaks from oven. Cover. Let rest apx. 5 mins.

Serve warm. Top with chimichurri.