Flat Iron Steak with Date Sauce and Salsa Verde

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Ingredients

2lb Flat iron, tri-tip, flank or skirt steak

2 Tbs vegetable oil

1/2 tsp salt

fresh ground pepper

2 Tbs garlic, chopped

1 cup Sunsweet Chopped Dates

2 cups beef broth, reduced to one cup

1/4 jalapeño, seeded and chopped

Salsa Verde

1/2 cup each parsley, basil, mint, cilantro, chopped fine

1/4 cup Sunsweet® Cranberries or Amazin™ Cranberries

1/4 cup green onions, chopped fine

1 tsp jalapeño, chopped fine

1 Tbs fresh lemon juice, or more to taste

1/4 cup olive oil

salt and pepper

Instructions

Preheat the oven to 400 degrees. Season the steak on both sides with salt and pepper. Heat a large frying pan on high heat. Add the oil to the hot pan and sear the steak on all sides to get a nice brown crust. Place the frying pan in the oven and roast the meat about ten minutes for medium rare. If using tri-tip, cook an additional 20 minutes or to an internal temperature of 135 degrees. Remove the pan from the oven and put the steak on a cutting board to rest.

In the pan that you cooked the steak, add the following:

2 Tbs garlic, chopped
1 cup Sunsweet Chopped Dates
2 cups beef broth, reduced to one cup
1/4 jalapeño, seeded and chopped

Bring ingredients to a boil, scraping up any browned bits on the bottom of the pan. Remove from heat. Add the date mixture to a blender, cover with the lid and then cover the top of the blender with a towel and hold it tightly. As you turn the blender on, the sauce will try to push up and out of the blender so holding the towel tight will save you from having to clean up a big mess. Blend until the sauce is a smooth puree. Sauce should not be too thick. Add more broth if needed.

Salsa Verde
Mix all ingredients together. Season with salt and pepper to taste

Ladle date sauce on a platter. Slice the steak and lay the slices over the date sauce. Top with Salsa Verde and serve.