March 5, 2007

CONTACT:  Margie Hunter, Marketing Specialist
(615) 837-5160

Fabulous Flank Steak Full of Flavor and Yes—Tender, Too!

NASHVILLE, Tenn. – “More and more people are catching on to the culinary and economic benefits of buying meat straight from the farm,” says Tammy Algood.  “Typically, the average price per pound will be a little more than $2 for a side of farm-direct beef, depending on the breed of animal.  That includes all the cuts—from prime rib to ground chuck.  And if that’s not enough, the quality of beef is a higher grade than is available from most retail stores.  What a deal!”


“Problem is, if you’re new to this wonderful opportunity, you may not have thought about the cuts of meat you’ll receive that you don’t ordinarily choose—like flank steak,” says Algood, spokesperson for the Tennessee Department of Agriculture’s “Pick Tennessee Products” campaign. 


“Some folks just keep their favorite cuts—the ribeyes, the chuck roasts, the prime rib—and get most everything else ground into burger.  That’s fine, but keep in mind that good cooks throughout the centuries developed all sorts of incredible techniques to make the most of every cut.”


“My recipe for Broiled Flank Steak with Roquefort Butter proves that humble flank steak can be downright elegant,” says Algood.  “A good marinade—the first step in this dish-- guarantees true tenderness and lets you enjoy all the extra flavor that comes with the more challenging cuts of meat.”


“Pick Tennessee Products” is the promotional campaign developed by the Tennessee Department of Agriculture Market Development Division to help consumers identify and choose food products grown or processed in Tennessee.  Algood creates recipes featuring food products grown or processed in Tennessee which are featured on the TDA Web site at


A marinade, says Algood, is simply a liquid mixture used before and during cooking.  “Marinades are used to accomplish three very specific tasks: to tenderize, to add flavor, and to preserve or add moisture to the meat.  To qualify as a marinade, a mixture must contain some acid, which helps break down meat fibers to enhance tenderness; herbs and spices, to bring out or to add flavor to the meat; and oil, which preserves or adds moisture to the cut.”


“Tougher cuts can benefit from being soaked in more marinade, and from a higher acid content, but there’s no point to marinate past 24 hours.  After that, the acid will have broken down the meat fibers too completely and the meat will become mushy.”


Another secret to enjoying flank steak is to slice it thinly into strips no more than ½” thick, before serving.  Algood also advises that flank steak be cut against the grain; “That means to slice diagonally across those striations you can see in the meat.”


The Roquefort butter, says Algood, makes this flank steak fit for the finest dinner table, but even the cheese need not be the most expensive brand; “Any bleu cheese will do.”


Finally Algood points out that this recipe reheats beautifully, and “leftovers can be sliced even more thinly for terrific sandwiches.” 


“So go ahead and buy that beef directly from the farmer-- you can know where the meat came from, even what breed of animal is was, how it was raised and what it was fed.  You’ll get to make the decisions about how thick the cuts will be and how long the meat is aged-- and keep some flank steaks to serve at your next fancy dinner party!”


To find farm-direct meat sources, more recipes featuring Tennessee farm and processed products, or listings of local food products, visit the TDA Market Development Web site at




Please find a hi-res downloadable photograph of the attached recipe at  Click on the featured recipe.

Pick Tennessee Products Featured Recipe for March/April




2 pounds flank steak

1/4 teaspoon pepper

1/4 teaspoon dry mustard

2 tablespoons soy sauce

6 tablespoons Wesson vegetable oil

2 tablespoons wine vinegar or lemon juice

2 cloves crushed garlic

2 ounces Roquefort or other blue cheese, softened

2 tablespoons Purity butter, softened

1-1/2 teaspoons chopped fresh chives


Combine pepper, mustard, soy sauce, oil, vinegar and garlic in a jar with a tight fitting lid and shake well.  Pour over steak, cover and allow to marinate overnight in the refrigerator.  Remove steak from marinade and discard marinade.  Broil or grill for 6 minutes on each side.  Meanwhile, combine Roquefort, butter and chives.  When meat is done, place on carving board and spread with butter.  Slice very thin and serve immediately.  Yield: 4 servings.




This and other news releases from the Tennessee Department of Agriculture can be found at

Market Development/Pick Tennessee Products news releases can also be found at