Behind the Dish: Grilled Flank Steak with Apricot Mostarda & 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.
