Tree Top


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

Flank Steak

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)

Hominy Puree

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



Flank Steak:

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.

Hominy Puree

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.