Seared Flat Iron Steak with Blueberry Jam and Bacon Yakitori with Raspberry Serrano BBQ Sauce

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Serves4

This chef-inspired seared steak recipe packs sweet, spicy, and savory flavors into one delicious meal. Raspberries combined with peppers form a tangy BBQ sauce glaze that will melt in your mouth.

Seared Flat Iron Steak with Blueberry Jam and Bacon Yakitori with Raspberry Serrano BBQ Sauce

INGREDIENTS

    For the Potatoes, Okra, & Corn:

  • 1lb. baby gemstone potatoes
  • 1 Tbsp fresh rosemary, minced
  • 1 ½ tsp bacon salt
  • 1 tbsp minced garlic
  • 2 cups okra, sliced into ¼” slices
  • 2 ears corn, shucked and removed from cobs
  • ½ tsp paprika
  • ½ tsp chili powder
  • Salt and Pepper to taste
  • For the Blueberry Jam:

  • 1 cup Baker’s Bacon Sous Vide Bacon, sliced into 1/8” thick slices
  • 1 tsp bacon fat (from above)
  • 1 cup California Giant Berries Blueberries
  • ¼ cup balsamic vinegar
  • 1 tsp honey
  • 1 pinch chili flake
  • Salt and Pepper to taste
  • For the Bacon Yakitori, Raspberry Serrano BBQ Sauce:

  • 1 tsp grapeseed oil
  • 1 tsp minced garlic
  • 1 tsp minced shallots
  • 1/3 cup red wine vinegar
  • 1/3 cup honey
  • 1/3 cup ketchup
  • 1 cup California Giant Berries Raspberries
  • 1 tsp serrano chile, sliced thin
  • Pinch salt
  • 1 lb. Baker’s Bacon unsliced bacon, cut into 1” cubes, skewered 2 ea. per skewer
  • For the Seared Flat Iron Steak:

  • 4 ea. 6-7 oz. flat iron steaks
  • Evan Williams salt and peppercorn medley from SALT Spices and Specialties
  • 1 tsp bacon fat
  • 1 tsp grapeseed oil
  • Pinch of truffle salt from SALT Spices and Specialties

DIRECTIONS

  • For the Potatoes, Okra, & Corn:

      • Bring a large pot of water to boil, add salt.
      • Preheat oven to 450F.
      • Add potatoes to water, boil until tender.
      • Drain potatoes, return to pan and smash lightly, breaking the skin but not destroying the potato.
      • In a mixing bowl, toss potatoes with remainder of ingredients.
      • Spread potato, okra and corn mixture on a sheet tray and bake for 30-35 minutes.
  • For the Blueberry Bacon Jam:

      • In a medium saucepan, render bacon over medium heat for 9-10 minutes.
      • Drain off all but 1 tsp of bacon fat.
      • Add blueberries, balsamic, honey, chili flakes and salt and pepper to pan and reduce by ½.
      • Adjust for seasoning.
  • For the Bacon Yakitori, Raspberry Serrano BBQ Sauce:

      • In a medium saucepan, heat oil over medium heat.
      • Heat oven to 425F
      • Add garlic and shallots, sauté for 1-2 minutes.
      • Add remainder of ingredients, bring to a boil and reduce to a simmer.
      • Simmer for 3-4 minutes. Puree and strain.
      • In a medium sauté pan, sear bacon yakitori on all sides until moderately rendered and crispy on the outside – about 4 minutes each side.
      • Glaze with BBQ sauce and bake for 10-12 minutes.
      • Brush with additional sauce when removed from oven.
  • For the Seared Flat Iron Steak:

      • Allow steak to come to room temperature.
      • Season both sides with Evan Williams aged Salt and Pepper blend – or regular Salt and Pepper.
      • Add bacon fat and grapeseed oil to cast iron skillet over medium high heat.
      • Sear steak 2-3 minutes on each side.
      • Remove steak from pan and allow to rest for 4 minutes before serving.
      • Slice steak and sprinkle truffle salt lightly.
  • Final:

      • Top steak with blueberry bacon jam.
      • Serve with smashed potatoes and veggies and bacon yakitori. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!