This rosemary garlic flank steak with tangy blackberry sauce is a great way to dress up an easy summer grilled meal.
Yesterday marked the end of the self-inflicted paleo challenge.
I kept things in check for the majority of the day but come 8pm and an innocent offer to get ice cream from Ulysses, things fell apart in the home stretch with just 4 hours to go.
I regret nothing.
I have no brilliant insights this time around like I did last time with my recap of the whole experience.
I feel pretty much exactly the same. Dairy bloats me like heck and makes me look like I’m 3-4 months pregnant at the end of the day (but I don’t care because certain things, ahem….cheese, are worth it).
I really don’t crave grains that much at all, I miss dessert like woah and I think the whole beans/legumes thing is a bunch of B to the S.
Watch out, hummus, I’m coming for you.
I’m about 8 pounds heavier at the end of this challege than I was last time and while everyone I tell that to tells me “oh, it’s totally muscle”, I know that’s not the full truth.
Thanks though, guys.
On a good day, I’d attritube maybe 50% of it to muscle, but I could stand to lose the other 4-5 pounds and feel a lot better in a bathing suit this summer.
We’ll see how motivated I am to actually make that happen in the coming weeks.
I have no definitive plans moving forward.
I just want to enjoy summer in every way possible from random ice cream cones to not being a weirdo at BBQs and only eating meat to soaking up everything the farmers markets and farm stands have to offer in the coming months.
And that being said….blackberries.
They.are.everywhere. right now and they’re CHEAP!
Every time I go to my local farm store, I walk in intending to grab a different berry but just can’t pass up the price on blackberries and end up with 4-5 containers of them at home.
A couple of days later I’m frantically trying to eat them all before the dreaded mushy mold thing happens.
Can’t say that’s a particularly bad problem to have though.
I’m happily working with Nakano again this year and couldn’t think of a better way to celebrate seasonally ripe blackberries than turning them into a tangy sauce thanks to Nakano natural rice vinegar for this grilled rosemary garlic flank steak.
The savory steak is delicious on its own but with the fresh blackberries that have been cooked down with wine, BBQ sauce and the rice vinegar the whole meal just gets taken to another level.
It’s really such a simple thing that elevates dinner from just a regular grilled meat to an almost gourmet like experience.
We used to have flank steak at least once a week growing up and I think I’m going to have to institute that in my house this summer.
Pomegranate flank steak will be perfect for the winter months and this pistachio crusted flank steak with peach sauce is an all year round winner.
I’m already thinking of how I can make this sauce with every fruit as the season progresses from blueberries to apricots to peaches and even maybe combining some of them with tomatoes in August and September.
Fruit and meat is always a good idea like this harissa rubbed grilled pork chop recipe with tomato peach salad. SO good!
Need some inspiration for side dishes that go well with this rosemary garlic flank steak?
I love this easy crispy air fryer eggplant, roasted romanesco or grilled baby bok choy.
My bok choy salad recipe is a great option too. And so is this healthy creamy cucumber salad.
Check out some other seasonal Nakano recipes like this spicy cilantro mango wild rice salad or this grilled scallop citrus ceviche.
Rosemary Garlic Flank Steak with Tangy Blackberry Sauce
Ingredients
For the Steak:
- 2 pounds flank steak
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 1/4 rosemary leaves, minced
- 4 cloves garlic, minced
For the Blackberry Sauce:
- 2 cups fresh blackberries
- 2 tablespoons red wine, Pinot Noir or Cabernet Sauvignon are good choices
- 1/2 tablespoons honey
- 1/4 cup BBQ sauce
- 2 tablespoons Nakano Natural Rice Vinegar
Instructions
- Drizzle the top side of the steak with olive oil, season with salt and pepper then rub the minced rosemary and garlic all over. Let rest while you make the blackberry sauce.
- Combine the blackberries, red wine and honey in a small sauce pot and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
- Add the rice vinegar and the BBQ sauce, stir and continue to cook over a low simmer for 20-30 minutes until reduced and thickened. Once thickened, reduce temperature to low and let sit on the heat while you grill the steak.
- Preheat a grill to high. Once hot, place the flank steak seasoned side up and cook for about 5 minutes, flip and cook about 5 minutes more. Cooking time will depend how thick your steak is and how well done you like it.
- Remove the steak to a cutting board, let rest 10 minutes before slicing.
- Slice and spoon the blackberry sauce on top before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
*This post is sponsored by Nakano. All content and opinions are my own.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
that blackberry sauce looks like I could slather it on just about anything this summer!! Can’t wait to whip it up in my kitchen