Beef & Lamb · Uncategorized

Flank Steak with Blueberry Sauce

Broiled Flank Steak Sliced - The Duo Dishes

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Whenever I reminisce about my favorite meat and fruit combinations, I think about a few different dishes I’ve had over the years. Apricot-glazed grilled pork loin. A Moroccan tagine with chicken thighs and prunes. Lebanese beef kabobs with sour cherry sauce. Beef short ribs and blueberry bbq sauce. East coast Chinese takeout boxes with chunks of fried chicken drenched in a spicy orange sauce. I constantly rave about my love for sweet and savory dishes, so it makes sense that I would probably dig fruit and protein. The former can truly highlight and elevate the earthy tones of various cooked meats, while also providing bright flavor, color and texture to a dish. With a gorgeous flank steak and a bunch of blueberries on hand, I put the two together in a summer perfect meal.

Without direct access to my own grill, I have to work with what I have when it comes to preparing certain meats. A cast iron pan is great for searing steaks, then finishing them off in the oven. And there’s also your handy broiler. High, concentrated heat is great for quick cooking, especially when you’re going for a nice medium or medium rare finish. Next up…those blueberries. Remember I mentioned a blueberry bbq sauce? Chef Josie LeBalch served it alongside braised short ribs at the Little Blue Dynamos cooking competition. I loved the combination and used that memory as my spirit guide to create a sauce to drape over sliced steak. When it comes to my steaks, it’s all about the toppings. In addition to the chunky blueberry sauce, I added roasted red onions and a bit of gorgonzola to the mix. Now I have another meat and protein combo on my list of favorites.

Broiled Flank Steak Blueberry Sauce - The Duo Dishes


Flank Steak with Blueberry Sauce
Author: The Duo Dishes
Serves: Serves 4
  • Steak
  • 1 1/4 pounds flank steak
  • 2 cloves garlic, grated
  • 1/4 cup Worcestershire sauce
  • 1/4 cup cabernet sauvignon vinegar (or balsamic vinegar)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Cooked onions, optional
  • Gorgonzola cheese, optional
  • Blueberry Sauce
  • 6 ounces fresh or frozen blueberries
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons water
  • 2 tablespoons cabernet sauvignon vinegar (or balsamic vinegar)
  • 1/2 teaspoon Worcestershire sauce
  1. Clean the flank steak, making sure to remove any excess fat and silver skin.
  2. Whisk all of the marinade ingredients together in a large bowl, flat dish or resealable plastic bag, then carefully add the meat. Cover and chill for at least 6 hours or up to overnight, turning the meat at least once. Allow the meat to rest at room temperature for 30-45 minutes before cooking.
  3. For the blueberry sauce, pour the berries into a small sauce pan with the sugar and salt over medium high heat until bubbly, about 3-5 minutes. Add the remaining ingredients to the sauce. Bring to a boil, then reduce to a low simmer. Cook for about 15 minutes until thickened and reduced, stirring occasionally.
  4. While the sauce simmers, preheat the broiler to high, and adjust the oven racks 6″ below the heat. Place the steak on a foil-lined baking sheet, and broil for 6 minutes on each side (for medium rare to medium). Remove from the oven, and let the meat rest for about 10 minutes before slicing.
  5. Serve the flank steak with the blueberry sauce. If desired, top with cooked onions and gorgonzola cheese.

3 thoughts on “Flank Steak with Blueberry Sauce

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