Recipes: Entrees

Ingredients

• ½ cup soy sauce
  

• ½ cup dry red wine
  

• ½ cup extra virgin olive oil
  

• 2 cloves minced garlic
  

• 2 ½-3lbs Flank Steak
  

• 1 teaspoon salt
  

• ½ teaspoon ground black pepper
  

• 2 tablespoons ghee or 1 tablespoon butter and 1 tablespoon extra-virgin olive oil
  

• 1 ½ - 2 cups fresh blueberries
  

• 2 tablespoons finely diced shallots (about one small-medium shallot)
  

• 1 clove garlic, minced
  

• ¼ cup thinly sliced scallions
  

• ¼ cup cilantro leaves
  

• 3-4 ounces crumbled blue cheese
  

• Salt and pepper to taste

Instructions

• To marinate, mix together the soy sauce, red wine, olive oil and garlic. Add the flank steak and marinate overnight or for at least 2 hours.

   

• When ready to grill remove from the marinade and transfer to a platter.

• Pre-heat the grill to 425F.

• Season both sides of the flank steak with salt and pepper.

• Once the grill is hot, place the flank steak on the grill and cook for about 5-7 minutes per side for medium rare. I like to cook my flank steak to about 130-135F internal temp.

• Once the steak is done, transfer the steak to a large cutting board and let it rest. While the steak is resting, heat the ghee or butter/olive oil until it’s melted and hot, but not sizzling.

• Add the diced shallots and let them cook for about one minute then add the blueberries and garlic and sauté for one minute longer. Then take the pan off the heat and stir in the sliced scallions. Season to taste with salt and pepper.

• Thinly slice the flank steak and place it on a serving platter. Pour the warm blueberries over the steak and then garnish with crumbled blue cheese and fresh cilantro leaves.  Serve immediately.