Grilled Flank Steak with Sauteed Bluberries, Shallots and Blue Cheese

Serves 6 INGREDIENTS

2½ to 3pounds flank steak, pounded out to ½- to 1-inch thick with a meat mallet

1tablespoon extra virgin olive oil ½ teaspoon garlic powder ½ teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon ground black pepper 2 tablespoons ghee (or 1 tablespoon butter or extra virgin olive oil)

¼ cup finely diced shallots (1 small to medium shallot)

2cups fresh blueberries

1 clove garlic, minced ¼ cup thinly sliced green onions Salt and pepper, to taste 4ounces crumbled Rogue Creamery blue cheese

¼ cup fresh cilantro

DIRECTIONS

Heat the grill to 425 degrees. Brush the flank steak with the olive oil. In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt and pepper. Then sprinkle the mixture on both sides of the flank steak. Once the grill is hot, place the flank steak on the grill and cook for 5to 7 minutes on each side, for medium rare. Once the steak is done, transfer it to a platter and let it rest. While the steak is resting, heat the ghee (or butter or olive oil) in a saute pan over medium heat. When the ghee is hot and melted, add the diced shallots and let them cook for about 1 minute.

Stir in the blueberries and garlic and saute for 1 to 2 minutes longer. Take pan off the heat and add the green onions. Season to taste with salt and pepper. Transfer the steak to a cutting board and slice the flank steak thinly against the grain to ensure a more tender bite. Place the steak on a serving platter, then pour the blueberry mixture over the steak and garnish with crumbled blue cheese and cilantro. Serve immediately.

— From “The Oregon Farm Table Cookbook: 101Homegrown Recipes from the Pacific Wonderland” by Karista Bennett (Countryman, $24.95)