Friday, March 4, 2011

Friday Feast!

I've finally got a few great interviews lined up for next week and now that the conference is right around the corner, we'll to start talking a bit more about the specifics of the role Butcher's Guild is playing in the conference as well as details about classes and other events we are involved with.

I've been feeling like steak lately, so I've got a delicious steak recipe for the weekend!

Blackberry & Black Pepper Grilled Steak

This works best with a nice pasture-raised skirt or flank, but if you are feeling a hankerin' for a fat ribeye, the steak police aren't going to come revoke your grilling license. This recipe is for four 6'' skirts or one whole flank. This is also great with any dark fruit preserves. You can try raspberry, plum, currant or anything else that strikes your fancy. The marinade gives just a bit of kick and doesn't compete with the beautiful flavor profile that is grass-fed beef, it also creates the most spectacularly sweet and savory crust!

skirt cut into approx 6" steaks or flank sliced, on a bias, into 1/4 inch strips.
2 1/2 tbsp. blackberry preserves
1 tsp whole grain mustard
splash of balsamic vinegar
1 tbsp freshly cracked black peppercorns
kosher salt to taste
1 tsp olive oil

Blackberry-Black Pepper Marinade

Mix preserves, mustard, olive oil and vinegar together, whisk until smooth and mustard is evenly distributed. Place steaks in a non-metallic bowl and add blackberry mixture, toss until steak is evenly coated. Sprinkle with salt and pepper to taste and set aside.*

*I like to marinate for at least a few hours, if not overnight, to allow the mustard and salt to do a bit of work before the steaks hit the grill. If using flank cut into strips, the need for marinating is mostly negated and you can simply toss the steak in the blackberry sauce about 15 minutes before grilling.

Grill Time!

Heat your grill as usual, pretty hot for these quick searing steaks. Once heated, lay steaks on the grill. For skirt, give it about 3 minutes, turn a quarter turn and let it go another 2. Flip the steaks over and do the same. This will land you at about medium-rare. For flank, these babies cook fast and will give you the most tender deliciousness of a steak, perfect for sandwiches or salads. This will only take about 60-90 seconds tops, so don't walk away from the grill. Just lay the strips of steak down on the grill, at an angle to the grates so the strips don't slip through. Turn a quarter turn after about 20 seconds, then turn over after another 20-30 seconds. Turn over and grill for 20 secs, quarter turn 10-15 seconds and voila!!! The fastest steak you've ever made!

Of course, all of this can be done inside through a traditional pan-searing method. I know it's jumping the gun a bit giving a grilling recipe. I've just been craving it so much, I figured I'd pass it along anyway. Hey, I'm from Seattle, so I've had many a BBQ on a rainy day. If you're ready for the sun to shine and missing those long summer days, a nice grilled meal almost does the trick.

This steak is just the beginning! Create gorgeous salads, hearty sammies, the perfect steak and eggs or a twist on steak frites by adding your favorite elements to make this a meal!


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