Flank Steak with Blackberry Chipotle Glaze
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
- black pepper
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.