Blackberry Chipotle Glaze
250 g Tree Top Blackberry Evergreen Puree
35 g Northwest Naturals Orange Juice Concentrate
43 g red wine vinegar
16 g Dijon mustard
1 g Kosher salt
12 g chipotles in adobo, minced
3.50 g garlic, minced
28 g Worcestershire sauce
2 g cumin, ground
57 g water
55 g brown sugar
567 g flank steak, trimmed
6 g Kosher flake salt
2 g black pepper, coarsely ground
3 g granulated garlic, dry
12 g extra virgin olive oil
113 g Blackberry Balsamic Glaze (recipe follows)
400 g hominy, canned, drained
25 g butter
12 g cilantro, chopped
40 g Queso Fresco, crumbled
Wilted Swiss Chard
907 g Swiss chard
12 g olive oil
6 g garlic, thinly sliced
Rub meat with olive oil, salt, pepper and garlic. Let rest for 45 minutes at room temperature.
Heat barbecue grill to medium-high heat.
Place steak on grill and cook 3 minutes on each side until desired
doneness is reached. Brush steak with glaze the last minute of cooking.
Remove from grill and let rest at room temperature for 4-5 minutes. Slice steak on bias, approximately 1/4-inch thick.
Yield: 4 servings
Blackberry Chipotle Glaze:
Simmer all ingredients in saucepan over medium-low heat for 20 minutes.
Wilted Swiss Chard:
Remove the stems from the chard leaves. Chop stems into 1/2-inch pieces. Cut the leaves into 1-inch strips
Heat the olive oil in a large sauté pan. Add the garlic and sweat for
30 seconds. Add the stems and 2 oz. of water. Cover and steam for 8-10
minutes, until tender.
Add the leaves and continue to cook for 3-4 minutes, until wilted. Season with salt and pepper to taste. Serve warm.
Puree the drained hominy in a food processor until smooth, adding water if necessary.
In a medium saucepan over medium heat, melt the butter. Add the hominy
puree and simmer until warmed through. Season with salt to taste.
Remove from heat and stir in the cilantro and Queso Fresco. Serve immediately.
Serve flank steak sliced thinly on a bias with wilted Swiss chard,
hominy puree and extra blackberry chipotle glaze for dipping.