Farmers' Market Challenge Recipes :: Carol, Operations
Herb Rubbed Flank Steak with Baby Beets and Carrots
- 1½ lb. Flank Steak
- Olive Oil -- total of about 3 tbsp.
- 1 sprig Rosemary, minced
- 1 sprig Thyme, minced
- ½ tsp. Dry Mustard
- 2 tsp. Kosher Salt
- 1 tsp. Fresh Ground Black Pepper
- 1 lb. Baby Carrots
- 1 tbsp. Butter
- Salt and Pepper
- 1 bunch Baby Beets, peeled and cut into ¼-½ inch pieces
- Beet Greens, cut into bite-sized pieces
- Balsamic Vinegar
Flank: Combine rosemary, thyme, mustard, salt and pepper in a small bowl. Drizzle steak with olive oil (1-2 tbsp). Rub with spice mixture. Refrigerate while marinating -- at least 30 minutes up to 4 hours. Broil or grill on medium-high 5 minutes each side. Allow to rest for 10-15 minutes. Slice thinly, against the grain.
Carrots: Heat 1 tbsp. Olive Oil and butter in a sauté pan until shimmering. Add carrots and sauté until al dente. Season with salt and pepper.
Beets: Sauté in olive oil. As they near completion -- still a little tough when poked with a knife, drizzle with balsamic vinegar. Just as they finish, add beet greens to the pan. Sauté until beets are done and greens are wilted.
Raspberry Mint Shortcake
- 1 Spooner's Shortcake (purchased at Renton Farmers' Market)
- 15-20 mint leaves, plus a couple small sprigs for garnish
- ½ cup Sugar
- ¼ cup Water
- 1 pint Raspberries (or other berry)
Mint Syrup: Heat water and sugar in a small sauce pan over medium heat until sugar dissolves. Stir occasionally to prevent sugar from scorching. Take off heat and add mint leaves. Allow to steep until syrup is completely cooled to room temperature -- this will take around an hour. Remove leaves from syrup.
Assemblage: About 10-15 minutes prior to serving, gently mix syrup with berries. Cut shortcake into serving size pieces. Heap on the berries and garnish with a small mint sprig.