Wednesday, June 28, 2017

Grilled Flank Steak with Blackberry Sauce Recipe from Eliza Cross


One of my culinary goals this year is to master the grill. I don't know why this method of cooking has always intimidated me, but this spring I decided that expanding my horizons would be well worth the discomfort of trying something new. Whether you are new to the grill or a seasoned pro, this recipe from the new cookbook Berries: Sweet & Savory Recipes, by Eliza Cross, sounds like a flavorful reason to get fired up!


Grilled Flank Steak with Blackberry Sauce

Flank steak cooks up quickly and easily on the grill thanks to a garlicky marinade that tenderizes the meat and imparts flavor. After slicing the steak thinly on the diagonal, it is served with a vibrant blackberry sauce.

SERVES 6

1/2 cup vegetable oil
1/3 cup low-sodium soy sauce
1/4 cup red wine vinegar
2 tablespoons freshly squeezed lime juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 pounds flank steak
4 tablespoons cold unsalted butter, divided
2 shallots, finely chopped
1 cup red wine
1 1/3 cups beef stock or low-sodium beef broth
1/2 cup fresh or frozen (thawed and drained) blackberries
1/4 cup blackberry jam or preserves
Salt
Chopped fresh mint leaves, for garnish

In a medium bowl, whisk together the oil, soy sauce, vinegar, lime juice, Worcestershire sauce, Dijon mustard, garlic, and pepper. Place the flank steak in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover and refrigerate for at least 6 hours, or overnight, turning steak several times to distribute marinade.

Preheat the grill to medium-high heat (350 to 400 degrees F) and oil the grate. Remove steak from marinade and arrange on the grill, discarding marinade. Grill meat for about 5 minutes per side, or to desired doneness. Transfer to a cutting board, tent with aluminum foil, and allow to rest for 10 minutes before slicing thinly across the grain.

While the steak is resting, melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the shallots and cook until softened, 3 to 4 minutes. Add the wine and increase the heat to medium high.

Bring to a boil and cook until wine is reduced by half, 3 to 5 minutes. Add the beef stock, blackberries, and jam. Stir, mashing the berries with the spoon. Bring to a simmer and cook until the sauce is thickened, 4 to 5 minutes.

Remove sauce from heat and stir in the remaining 2 tablespoons butter. Season to taste with salt and pepper. To serve, drizzle sliced flank steak with blackberry sauce and sprinkle with fresh mint.


Stop in Friday for a sweet pastry perfect for the upcoming holiday weekend!

Photos and recipe used with permission from Eliza Cross.

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