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.

read more





Leave a comment


Also in Luke's Local Blog

Spring Cleaning: Cellar Restock
Spring Cleaning: Cellar Restock

April 21, 2022

View full article →

Make it at Home: Cook for Ukraine: Stuffed Cabbage & Peppers
Make it at Home: Cook for Ukraine: Stuffed Cabbage & Peppers

April 10, 2022

Make it at Home: Stuffed Cabbage & Peppers recipe. Follow @lukeslocalstore for step-by-step instructions on how to make this delicious meal! #cookforukraine 

View full article →

An Interview with Head Chef Nicolette Manescalchi
An Interview with Head Chef Nicolette Manescalchi

April 01, 2022

An Interview with Luke's Local's NEW Head Chef, Nicolette Manescalchi!

View full article →

Your favorite groceries, delivered the same day.

Take $25 off your first order with code FROMTHEMARKET