Recipes
Honey Yogurt Vinaigrette
- 250 ml Greek Yogurt (plain/unsweetened)
- 60 ml Blackwood Farms Honey (or another local honey)
- 45 ml Olive Oil
- 30 ml Lemon Juice (fresh or bottled)
- 30 ml Rice Wine Vinegar
- 1/2 tsp Sea Salt
Whisk together & serve!
Keep refrigerated up to 1 week.
Salad Idea
Broccoli florets, Craisins, Sunflower or Pumpkin Seeds, Red onion, Mandarin Oranges.
Toss with dressing & serve.
Espresso Crusted Flank Steak
- 250 ml Good quality espresso, regular drip coffee grind
- 30 ml Harissa (Middle Eastern spice – Superstore's President's Choice is a great option)
- 10 ml Sea Salt
- 10 ml Cracked Black Pepper
- 3–4 cloves Garlic, roughly chopped
To Cook
- Extra Virgin Olive Oil (to lightly coat steak)
- Flank Steak (approx. 1 kg / serves 4)
Mix all rub ingredients together. Lightly coat flank steak with olive oil, then cover with the rub. Place any remaining rub on top and store in a sealed container in the fridge. Let marinate for at least 1 hour, up to 24 hours—the coffee flavor will intensify over time.
Heat grill and BBQ to your liking. Or pan fry in a cast iron skillet with olive oil and butter.