The rich and beefy flatiron is also known as a top blade steak, but you can use any cut. https://t.co/RXxHwswUkX

— Nourish and Revive (@nourishrevive) July 3, 2016

The vinegared shallots and fresh herbs cut through the richness of this steak recipe from Tosca. https://t.co/bnbVIqyyRu

— Nourish and Revive (@nourishrevive) July 3, 2016

You can also try this recipe with chives, dilll, oregano, or parsley. https://t.co/3BSLF7tcVY

— Nourish and Revive (@nourishrevive) July 3, 2016

This assertive dressing is great for the less-is-more summer months. It's all you need on grain sala https://t.co/1HhwMWOHXT

— Nourish and Revive (@nourishrevive) July 3, 2016

Let the steaks rest on top of the tomatoes. Their juices will commingle and make the dressing that m https://t.co/w2zlgMGxNW

— Nourish and Revive (@nourishrevive) July 3, 2016

The steak can be marinated a day in advance—in fact, it gets better. https://t.co/Tb4Row3rCe

— Nourish and Revive (@nourishrevive) July 3, 2016

Recipe by PCC Natural Markets https://t.co/50CdkW4Gwg

— Nourish and Revive (@nourishrevive) July 3, 2016

YELP Check-In SURPRISE!!! Nourish and Revivehttps://t.co/GUM8Mhaoh0 https://t.co/ILlaGyRrGx

— Nourish and Revive (@nourishrevive) July 3, 2016

4th of July Blackened Salmon Recipe https://t.co/dttp2EFkg2

— Nourish and Revive (@nourishrevive) July 1, 2016

4th of July Blackened Salmon Recipe - https://t.co/AnDzBsN7kp

— Nourish and Revive (@nourishrevive) July 1, 2016