Extra Recipes from the Latest Issue — Flank Steak Marinade

December 10, 2013/Cara Rank/

Screen shot 2013-12-10 at 7.31.45 AMWe had so many great recipes in this issue of Dishing that, unfortunately, we couldn’t run them all.

So over the next few days we will be printing on the blog what didn’t make it online. First off is this recipe for a flank steak marinade from the Lockhart family.

The magazine featured a story on Lockhart Cattle Co. and Mead Ranch, two local ranching operations who sell their beef in area restaurants and groceries. Not only can you find them in lots of Jackson restaurants (see the magazine story for where they are sold), you can also buy their beef online, here and here.

And if you’re wondering about the gorgeous photography, we were fortunate enough to have a number of photos shot by David Stubbs as a passion project several years ago.

Recipe: The Lockhart Family’s Mustard Flank Steak Marinade

Ingredients

  • 2/3 cup Dijon mustard
  • ¼ cup soy sauce
  • 2 tbsp. whipping cream
  • 2 teaspoonse dried thyme
  • 2 teaspoonse minced fresh ginger
  • ½ teaspoon coards peppercorns
  • 2, 1 ¼ pound flank steaks

Instructions

  1. Marinade the steaks for at least 6 hours, then grill.
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Cara Rank

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.

Tom Evans
Haagen Dazs