Beef, Blueberries & Burnt Onions
Serves 2 – Takes 20 minutes
The bright, bold freshness of blueberries dances beautifully with red meat. Toss over crispy charred onions and you got yourself a complete meal in every bite.
- 1 x 10 to 12 ounce flank steak
- 1 medium white onion, thinly sliced
- ½ cup blueberries (frozen is fine)
- 1 Tbsp. butter
- 1 Tbsp. Dijon mustard
- 1 Tbsp. balsamic vinegar
- 1 tsp. brown sugar
- 1 Tbsp. Fresh thyme
In a skillet or fry pan over medium/hot heat add a splash of olive oil. Season steak heavily on both sides, sear for 3 to 4 mins per side or until desired doneness is achieved (around 4 mins per side for medium-rare depending on thickness). Remove and let rest for 5 minutes.
Meanwhile, in a dry fry pan over medium/high heat add onions and a good pinch of salt. Turn occasionally until very well seared.
In a small pot on medium heat add blueberries, butter, Dijon, vinegar, sugar, thyme and ¼ cup of water. Simmer until sauce reduces and begins to thicken. Sauce should coat the back of a wooden spoon. Check seasoning and remove.
Cut the flank in ½ slices across the grain. Drizzle over sauce and add burnt onions. I also adore this dish with a handful of fresh cilantro.