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Luke's Local Blog
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.
Recipe Inspiration: Valentine's Day
VALENTINE’S DAY DINNER FOR TWO
Ingredients:
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Ribeye steak
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Marble Potatoes
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Brussel Sprouts
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1 bunch fresh thyme
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1/2C Olive Oil
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1/4C unsalted Butter
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Kosher Salt (optional)
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Fresh ground pepper (optional)
Luke's Featured Maker: Flowers by Carra
Growing up in the Midwest, Carra was required to help pulling weeds, spreading compost, and planting in her mother’s elaborate garden. As a teenager, that was far from what she wanted to be doing in her spare time. Looking back though, she’s learned to cherish that quality time with her mother while learning to appreciate the details of a garden’s offerings.
