Teriyaki Kombucha Grass-Fed Flank Steak

Recipe Description:

Grass-fed flank steaks are thin and best when marinated to make them extra tender. This particular recipe uses kombucha as the acidic medium that tenderizes the steak. The ginger and tamari are particularly enjoyed with flank steaks because their flavors can penetrate the meat all the way through.

Prep Time: 2 Hours

Cook Time: 6 Minutes

Servings: Serves 4-6

Difficulty: Moderate

Recipe Ingredients:

1/4 cup coconut oil, melted

1/4 cup plain kombucha

1/4 cup tamari

1 tablespoon raw honey (mild clover is best)

2 cloves garlic, minced

1 1/2 tablespoons grated fresh ginger OR 2 teaspoons powdered ginger

1 1/2 pounds grass-fed flank steak

Recipe Instructions:

In the morning, or at least 3 hours before you plan to cook the flank steak, combine the coconut oil, kombucha, tamari, honey, garlic and ginger in a small bowl. It helps to drizzle in the coconut oil while whisking to avoid clumping of the oil as it cools.

Place the flank steak in a shallow dish and pour the marinade over the steak. Allow to marinate for at least 3 hours, but preferably 6, turning it occasionally.

Heat a barbecue on medium low or get coals ready and hot.

Remove the meat from the marinade and pat dry. Grill 6 inches from hot coals, if using wood or charcoal. If using gas or propane barbecue, turn heat to medium-low. Grass-fed steak should be cooked at lower temperatures for longer. Cook the steak about 3-4 minutes on each side for rare, 5 minutes on each side for medium. Grass-fed steak is best enjoyed on the rarer side.

Carve the meat across the grain, into this diagonal slices.

Serve with your favorite stir-fried vegetables and soaked or sprouted brown rice.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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