Now that you've found your source for grass fed beef online, try this Pomegranate Glazed Flank Steak on Potato Wedges and Beans.
10 x 8-ounce Australian flank steak
Salt and pepper to taste
Potato Wedges Ingredients:
2 pounds red skin potatoes (cut into wedges)
1 Spanish onion (sliced)
2 pounds green beans (cleaned and blanched)
Pomegranate Glaze Ingredients:
1 cup pomegranate juice
1 cup balsamic vinegar
1 cup sugar
1 cup red wine
Season flank steak with salt and pepper then grill on hot charcoal grill to make marks on both sides. Transfer to a sheet tray and glaze with pomegranate glaze.
Cook in oven at 375°F for 10 minutes or until cooked to medium rare. Let rest for 5-10 minutes.
Slice steak and place on top of potato and beans. Drizzle with the pomegranate glaze.
For the Potato Wedges: On a sheet tray mix red skin potatoes with oil and season with salt and pepper. Bake in oven at 400°F for 30 minutes or until potatoes are cooked and golden brown. Mix with green beans and set aside.
For the Pomegranate Glaze: Place red wine and sugar in a saucepan and reduce until a syrup consistency. Add pomegranate juice and balsamic vinegar. Bring to simmer and reduce by 2/3. Cool until needed.