We 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
- Marinade the steaks for at least 6 hours, then grill.
Posted in Daily Dish
