Estimated read time: 1-2 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Blackberry Flank Steak
Ingredients:
1 beef flank steak
12 oz. fresh blackberries
½ red onion
2 garlic cloves
1 Tbs. honey
1 Tbs. whole grain mustard
1 tsp. Worcestershire
1 tsp. red wine vinegar
¼ C. olive oil
Salt and pepper to taste
Directions:
1. In a food processor add all items but the steak and olive oil.
2. Pulse the food processor 4 to 5 times to chop everything evenly.
3. Remove ¼ C. of the chopped ingredients, then rub onto both sides of the steak.
4. Turn the food processor on and slowly drizzle the olive oil in to create the marinade.
5. Place the rub covered steak into a plastic bag and add the marinade.
6. Allow the steak to rest in the refrigerate for at least 1 hour before cooking.
7. Preheat grill to medium-high.
8. Grill steak for 4-6 minutes on each side.
9. Half way through grilling, turn steak 90 degrees so that you get a nice grill mark pattern.
10. Flank steak is best served medium rare. When the steak is finished, remove from grill, cover with foil, and allow to rest before eating.
Mixed Berry Farro Salad
Ingredients:
2 C. farro (cooked)
12 oz. blueberries
12 oz. raspberries
12 oz. blackberries
2 C. spinach
1 Tbs. honey
1 tsp. Dijon mustard
1 Tbs. sherry vinegar
½ C. olive oil
Directions:
1. Remove 6 oz. of each berry and set aside to be used as a garnish.
2. Place the remaining berries, honey, mustard and vinegar into a food processor.
3. Puree the ingredients and slowly drizzle the olive oil into the food processor to create the dressing.
4. In a large bowl add the cooked farro, spinach and remaining berries.
5. Cover the salad with the dressing and lightly toss to evenly coat all the ingredients.
6. Cover with plastic wrap and place into the refrigerator for 35 to 40 minutes before serving.
