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Glazed Flank Steak, Garden Ratatouille and Pine Nut Barley

Posted on: August 8th, 2011

Healthy eating SHOULD taste great, and this delicious combination proves it!  A scored, seasoned and grilled flank steak smothered in Ancho Loganberry Preserves paired with a simple garden ratatouille and pine nut, lemon and herb barley.  Watch the two videos below and find out how easy it is to make for your family!

Steak Preparation Tips

Primo brand savory preserves are made right here in Denver and available at Tony’s Markets. 

Garden Ratatouille and Barley Pilaf

Use the veggies from your garden, or take advantage of the great local veggies in our markets right now!

Ratatouille
1 tsp extra-virgin olive oil
2 1/2 oz diced red onion
1/2 oz minced garlic
1/2 oz minced shallot
1 oz tomato paste
8 oz 1/4-in slices peeled plum tomatoes
4 oz diced zucchini
4 oz diced bell pepper
4 oz diced eggplant
3 oz diced yellow squash
1 cup vegetable stock
1 TBS basil chiffonade
1 tsp chopped oregano
1/4 tsp kosher salt
1/4 tsp cracked black peppercorns

Heat the oil in a large pot. Add the onion, garlic, and shallots. Sauté until the onions are translucent.

Add the tomato paste and sauté until brown. Add the remaining vegetables and the stock. Bring to a gentle simmer and stew, stirring occasionally, until the vegetables are tender, about 15 minutes. Season with the herbs, salt, and pepper.  Serves 10 – Culinary Institute of America

 

Spice Rubbed Flank Steak w/ Red Pepper Glaze

1-2 flank steaks, scored 1/8 inch deep in a cross pattern
olive oil
Garlic (optional)
Tony’s Euro Crust or Tuscan Grill Rub
Primo Loganberry Ancho or Earth & Vine Red Bell Pepper Ancho Jam

Score flank, rub with olive oil, garlic (if using) and seasonings to taste – rest 60 minutes, preheat medium high grill.  Grill to taste, glazing with jam at end of cooking – rest 5 mins, slice and serve.  – Chef Mick Rosacci, www.TonysMarket.com  —  www.TonyRosacciCatering.com
 

Barley Pilaf with Pine Nuts, Lemon and Herbs

4 cups cooked barley
1-2 TBS butter
1/2-3/4 cup pine nuts, toasted
juice and zest of one lemon
2-3 TBS fresh herbs

Prepare barley according to package directions.  When finished add butter, pine nuts, lemon zest and juice along with fresh chopped herbs, any combination.  Stir to blend and serve.  – Chef Mick Rosacci, www.TonysMarket.com  —  www.TonyRosacciCatering.com
 

About the author: Chef Mick (Michaelangelo) Rosacci is the Corporate Chef and co-owner of Tony’s Markets in the Denver Metro area. Mick also teaches cooking on Denver’s Channel 7 News and Dig In, a local gardening show on FOX. For more recipes, visit www.TonysMarket.com and/or subscribe to Tony’s Culinary Club by clicking here.

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