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.