One of my culinary goals this year is to master the grill. I don't know why this method of cooking has always intimidated me, but this spring I decided that expanding my horizons would be well worth the discomfort of trying something new. Whether you are new to the grill or a seasoned pro, this recipe from the new cookbook Berries: Sweet & Savory Recipes, by Eliza Cross, sounds like a flavorful reason to get fired up!
Grilled Flank Steak with Blackberry Sauce
Flank steak cooks up quickly and easily on the grill thanks to a garlicky marinade
that tenderizes the meat and imparts flavor. After slicing the steak thinly on the
diagonal, it is served with a vibrant blackberry sauce.
SERVES 6
1/2 cup vegetable oil
1/3 cup low-sodium soy sauce
1/4 cup red wine vinegar
2 tablespoons freshly squeezed lime juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 pounds flank steak
4 tablespoons cold unsalted butter, divided
2 shallots, finely chopped
1 cup red wine
1 1/3 cups beef stock or low-sodium beef broth
1/2 cup fresh or frozen (thawed and drained) blackberries
1/4 cup blackberry jam or preserves
Salt
Chopped fresh mint leaves, for garnish
In a medium bowl, whisk together
the oil, soy sauce, vinegar, lime juice,
Worcestershire sauce, Dijon mustard,
garlic, and pepper. Place the flank steak
in a shallow glass dish. Pour marinade
over the steak, turning meat to coat
thoroughly. Cover and refrigerate for
at least 6 hours, or overnight, turning
steak several times to distribute
marinade.
Preheat the grill to medium-high
heat (350 to 400 degrees F) and
oil the grate. Remove steak from
marinade and arrange on the grill,
discarding marinade. Grill meat for
about 5 minutes per side, or to desired
doneness. Transfer to a cutting board,
tent with aluminum foil, and allow to
rest for 10 minutes before slicing thinly
across the grain.
While the steak is resting, melt
2 tablespoons of the butter in a large
saucepan over medium heat. Add
the shallots and cook until softened,
3 to 4 minutes. Add the wine and
increase the heat to medium high.
Bring to a boil and cook until wine is
reduced by half, 3 to 5 minutes. Add the
beef stock, blackberries, and jam. Stir,
mashing the berries with the spoon.
Bring to a simmer and cook until the
sauce is thickened, 4 to 5 minutes.
Remove sauce from heat and stir in
the remaining 2 tablespoons butter.
Season to taste with salt and pepper.
To serve, drizzle sliced flank steak with
blackberry sauce and sprinkle with
fresh mint.
Stop in Friday for a sweet pastry perfect for the upcoming holiday weekend!
Photos and recipe used with permission from Eliza Cross.
