Oakridge Angus- Grass-fed, Grain Finished Beef - from Sonoma County Meat Co.
Dry rub the night before (or hit it with some salt and fresh pepper right before), throw on a blazing grill or pan sear and finish in a hot oven to medium rare (125 F) and let rest for a full 10 minutes. Slice across the grain and serve! Perfect for tacos, fajitas, or just on it's own, flank steak has great flavor and texture.
"Oak Ridge Angus raises premium grass-fed grain-finished beef raised in Knights Valley, just outside Calistoga. Started as a dairy by Massimino LaFranchi 1912, the family sold their award winning Aryshires in 1974 and bought the first generation of the Angus herd they raise now. Pature raised on the rolling hills of northern California, and finished with only spent beer grain, 100% barley from the Bear Republic in Cloverdale; no corn, no antibiotics, no hormones of any kind.
This is truly a local, sustainable protein."