GRNow Test Kitchen: Flank Steak Edition


Fourth of July has passed but summer time grilling has just begun and Schaendorf Cattle Company is producing high quality beef that’s perfect for this year’s cookout. Schaendorf Cattle Company is a family owned West Michigan Business with a focus on sustainable farming practices and an emphasis on animal welfare. We tried our hand at their delicious flank steak and came up with these DELICIOUS recipes. Try these out at your next summer party and give us your feedback!

Flank Steak cooking tips:

  • Great with either a dry rub or marinate. If marinating, let sit in marinade for at least 1-2 hours.
  • Make 1/4-inch deep slices about an inch apart to break up the muscle.
  • Flank steak is best cooked to medium rare as it can become chewy the longer it’s cooked.
  • It’s best to cook on high heat quickly.
  • Let your steak rest for 10 minutes after cooking, tent with foil to keep it warm.
  • Always slice your flank steak against the grain.


Flank Steak Crostini

Makes approximately 8


8 slices of cooked flank steak

8, ½ inch slices of french baguette, toasted

2 tablespoons olive oil

8 cherry tomatoes, sliced in half

3oz cream cheese, softened

¼ cup gorgonzola cheese, crumbled

1 teaspoon lemon juice

1 tablespoon chopped chives

salt and pepper to taste



  1. Cut french baguette into 8, ½ inch slices.
  2. Brush slices with 1 tablespoon olive oil and toast in a 350-degree oven for about 10 minutes or until browned.
  3. While baguette is toasting, mix together cream cheese, gorgonzola, lemon juice, and chives until incorporated.
  4. Season cheese mixture with salt and pepper.
  5. In a small bowl, drizzle sliced cherry tomatoes with olive oil and season with salt.
  6. Spread cheese mixture onto each slice of toasted baguette.
  7. Top with tomatoes (2 per crostini) and flank steak (1 slice per crostini).
  8. Enjoy!


Flank Steak Tacos

Makes 8-10 tacos



2lbs of Schaendorf flank steak (1 package)

8-10 tortillas (either corn of flour)

2 whole red peppers

4 ears sweet corn

1 cup crumbled feta cheese

1 cup chimichurri sauce (see recipe below)

fresh cilantro for garnish

8-10 lime wedges

2 tablespoons light brown sugar

1 tablespoon chile powder

1 tablespoon paprika

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon cayenne pepper

1/2 teaspoon ground cumin



  1. Preheat grill to 450 degrees.
  2. Mix together light brown sugar, chile powder, paprika, salt, pepper, cayenne pepper, and cumin
  3. Apply dry rub to the flank steak.
  4. Cook flank steak on grill for 5 minutes then flip and cook another 5-7 minutes to desired doneness.
  5. When flank steak is cooked to desired doneness, remove from grill and loosely cover with foil and rest the steak for 10 minutes.
  6. Place red pepper and corn on grill. Cook until red pepper is blackened and corn is charred/soft. About 8 minutes’ total cook time for both.
  7. Remove red pepper from grill. Remove the blackened skin and cut into strips.
  8. Cut sweet corn off the cob.
  9. When steak has rested, proceed to building the taco.
  10. Place flank steak on the bottom on the tortilla and top with roasted red pepper, charred corn, chimichurri sauce, feta, cilantro, and squeeze lime juice on top.
  11. Serve immediately and enjoy!


Chimichurri Sauce

Makes 6oz


½ cup chopped fresh parsley leaves

½ cup fresh cilantro leaves

4 cloves garlic

¼ teaspoon red pepper flakes

2 tablespoons chopped scallions

2 tablespoons lemon juice

1 teaspoon dried oregano

¼ cup red wine vinegar

½ cup extra virgin olive oil

salt and pepper to taste



  1. In a food processor, pulse parsley, cilantro, garlic, onion and red pepper flakes until smooth.
  2. Add remaining ingredients and pulse until well combined.


Mediterranean Flank Steak Bowls

Makes 2 bowls



8 slices of cooked flank steak

2 cups of cooked brown rice

1 cup chopped lettuce

½ cup cherry tomatoes, sliced in half

½ cup cucumber, chopped and skin removed

½ cup feta cheese

½ cup hummus

½ cup Greek yogurt

2 tablespoons olive oil

1 tablespoon lemon juice

1 clove minced garlic

1 tablespoon fresh dill, chopped

¼ cup flat leaf parsley, chopped

salt and pepper to taste



  1. Place cooked brown rice to the bottom of each bowl.
  2. Add cooked flank steak and chopped lettuce to each bowl.
  3. Combine chopped cherry tomatoes and cucumbers with 1 tablespoon of olive oil. Season with salt to taste and distribute to bowls.
  4. Combine Greek yogurt, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, minced garlic, chopped dill, and season with salt and pepper to taste.
  5. Add Greek yogurt sauce, hummus, and feta to the bowls.
  6. Garnish with chopped parsley and enjoy!

Visit their website here to learn more about Schaendorf Cattle Company and to buy their products.

Jenny Fillenworth is a Food Blogger for and a Registered Dietitian that has a passion for local eats and sustainable food practices. You can email her feedback or insider story ideas to