Behind the Dish: Grilled Flank Steak with Apricot Mostarda & Coconut Carrot Puree

February 16, 2018

“Behind the Dish” is a series that features some of our newest and most-loved dishes! You’ll get a glimpse of what inspires our chefs in their sourcing, menu planning, and production. This week, we’re excited to get into the delicious details of a brand new Paleo Meal: Grilled Flank Steak with Apricot Mostarda and Coconut Carrot Puree.

Executive Chef Paula McDade has truly outdone herself this week with a brand new Paleo Meal that showcases everyone’s favorite balance of flavors: sweet and savory.

We always love dishes that feature flank steak grilled to a perfect medium rare and sliced thin - because what’s better than a deliciously juicy steak cooked to perfection? Chef Paula’s dish goes further, featuring an apricot mostarda and a Fox Den favorite, coconut carrot puree.

Also in Luke's Local Blog

Beyond Marketing Checkboxes: Living Our Values Every Damn Day

April 10, 2025

View full article →

Know Your Meat: The Butcher On A Quality Crusade

March 12, 2025

Get to know the Butcher behind Luke's Local's meat and seafood. While corporate chains eliminate actual butchers from their business model, Nick and Luke have planted their flag: your dinner deserves better than anonymous meat from nowhere.

View full article →