Blueberry Balsamic Glaze
380 g Tree Top Blueberry Puree
100 g broth (meat or vegetable)
28 g sherry vinegar
15 g white Balsamic vinegar
16 g Dijon mustard
1 g Kosher salt
35 g orange juice concentrate
5 g cornstarch
170 g Flank steak, trimmed
2 g Kosher salt flakes
1.20 g ground black pepper, coarse
1.30 g garlic, granulated, dry
4 g extra virgin olive oil
60 g Blueberry Balsamic Glaze (recipe below)
120 g Roasted Rosemary Potatoes (recipe below)
90 g asparagus, grilled
Roasted Rosemary Potatoes
639 g new red potatoes, skin on, cut in bite-size pieces
18 g olive oil
2.50 g Kosher salt flakes
2 g black pepper, coarse ground
1.40 g rosemary, fresh, finely chopped
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. Remove from
grill and let rest at room temperature for 4 to 5 minutes. Slice steak
on bias, approximately ¼" to ¾" thick.
Plate with prepared potatoes and vegetables with heated sauce as steak topping, brushed on or on the side.
Blueberry Balsamic Glaze:
Combine all ingredients except parsley in a large saucepan; whisk to
combine. Simmer, stirring constantly, for about 30 minutes. Remove from
heat and add cornstarch; whisk until smooth. Fold in parsley.
Yield: about 1 cup
Roasted Rosemary Potatoes:
Preheat oven to 450 F.
Cut potatoes to size and toss with olive oil, salt and pepper. Place on flat, sided sheet pan.
Place potatoes on middle rack of oven, uncovered, for about 20 minutes.
Chop herbs fine and toss with potato mixture. Continue roasting for an additional 10 minutes, or until potatoes are done.