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Give The Gift of “Good Food”

“Sponsored by Blue Apron”   I have a confession to make. I never wear an apron when cooking. I actually believe in the concept, but never actually have embraced the practice. I guess I just felt too much like a “Grandma” wearing one. Silly, I know. Well, all that apron nonsense changed this week when this box arrived on my doorstep! Well OK, it’s not an actual apron, but THIS kind of apron I will actually use. 🙂

What is this Blue Apron in a box you ask? Blue Apron is a new concept in grocery delivery, built around creating a wonderful cooking experience in addition to delivering food. They do the shopping and the portioning for you, and deliver weekly right to your door. All you have to do is cook and enjoy! Oh, and in case you’re wondering (like I was,) the name Blue Apron comes from the fact that chefs-in-training around the world wear blue aprons which is a symbol of lifelong learning in cooking.

When the folks at Blue Apron asked if I would be interested in trying out their service I was excited and a little intimidated at the same time. I am NOT a food blogger….but I AM a food “enthusiast,” so I decided to give it my best shot. 🙂 Turns out any concerns I had were completely unfounded!

The process from beginning to end was completely laid out for me in the step-by-step instructions and photos that came along with all of the ingredients.

They sent me three recipes to try and the first one I decided to attempt was the Basted Flank Steaks with Beet-Freekah Salad & Gorgonzola because I LOVE flank steak (and gorgonzola) and the recipe sounded really interesting and challenging! Prior to this experience I had NEVER cooked a beet before! I can’t believe what I’ve been missing out on!

Basted Flank Steaks with Beet-Freekah Salad & Gorgonzola

You can see the whole recipe with step-by-step photos and directions here.

Ingredients

  • 2 Flank Steaks
  • 1 Bunch Red Baby Beets
  • 1 Hungarian Wax Pepper
  • 1 Red Onion
  • 1 Bunch Chives
  • 2 Tablespoons Crumbled Gorgonzola Cheese
  • 2 Tablespoons Butter
  • 2 Tablespoons Sugar
  • 1/4 Cracked Freekah
  • 1/4 Cup Walnuts
  • 1/4 Cup Red Wine Vinegar

Directions

Heat 2 medium pots of salted water to boiling on high. Once the first pot of water is boiling, add the beets. Cook 26 to 28 minutes, or until tender when pierced with a knife. Drain the beets. When cool enough to handle (but still warm), using a paper towel and your fingers, gently rub the skin off each beet; discard the skins. Set the beets aside.

While the beets cook, add the cracked freekeh to the second pot of boiling water. Cook 18 to 20 minutes, or until tender. Drain thoroughly and set aside.

While the beets and freekeh cook, remove the steaks from the refrigerator to bring to room temperature. Mince the chives. Roughly chop the walnuts. Remove and discard the stem, seeds and ribs of the pepper (for a spicier dish, leave some of the seeds in); small dice the pepper. Peel and small dice the onion. In a large bowl, combine the sugar, red wine vinegar, onion and as much of the pepper as you’d like. Stir until the sugar is dissolved and season with salt and pepper to taste.

While the beets and freekeh continue to cook, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the walnuts and toast, stirring frequently, 1 to 2 minutes, or until browned and fragrant. Transfer the toasted walnuts to the bowl of marinating onion and pepper. Wipe out the pan.

While the beets and freekeh finish cooking, season the steaks with salt and pepper on both sides. In the same pan used to toast the walnuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks; cook 2 to 4 minutes on the first side. Turn the steaks over; add the butter to the pan. Cook, occasionally tilting the pan and spooning the melted butter over the steaks, 2 to 4 minutes, or until the steaks are cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.

While the steaks rest, using the large side of a box grater, grate the peeled beets. Add the grated beets and cooked freekeh to the bowl of marinating pepper and onion; season with salt and pepper to taste. Stir gently to combine. Find the lines of muscle (or grain) of the steaks. Thinly slice each steak against the grain. Add any juices from the cutting board to the beet-freekeh salad; stir to combine. Divide the beet-freekeh salad between 2 plates. Top each with the sliced steak. Garnish with the gorgonzola cheese and chives. Enjoy!

If you’ve never cooked a beet before, like me, you are in for a surprising treat! I absolutely loved this dish! I was already a fan of flank steak and gorgonzola, but the beet salad put this dish WAY over the top for me! A really wonderful experience in both preparing and eating this dish.

A few thoughts about my first Blue Apron experience:

  • $9.99 per person, per meal might sound like a lot, but it’s a low price to pay to try new ingredients. You can end up spending a lot of money buying ingredients at the grocery store that you might never use again! This way you get to test them out in small amounts. Plus, it’s cheaper than a sit-down dinner at a restaurant and you get to learn to cook something new.
  • Their recipes average 500-700 calories per serving so they’re great for someone trying to eat healthier! They use fresh ingredients & it’s a way to eat healthier things that you may not try otherwise.
  • I really liked how quick and easy it was to make a gourmet meal! The the pre-measured ingredients and the step-by-step illustrated instructions made all the difference!
  • Finally, since having ingredients and recipes delivered to your door to make delicious food might seem to be a luxury you wouldn’t indulge in personally….think about the GIFT-GIVING possibilities! I came up with this list in 30 seconds of brainstorming.
    • New Mom
    • Wedding Gift
    • Housewarming Gift
    • Gift for the “Budding Chef” in the family
    • Fun activity for a Girl’s Night In
    • Fun Date Night for a couple or a group
    • Fun family activity
    • Great homeschooling learning experience

The list could go on and on, but you get the idea. The goodness that comes in this box with the blue apron on it could be used in a myriad of ways. The gift of good food will NEVER go out of style! (CLICK HERE to find out how to give the gift of Blue Apron.)

If you would like to try your hand at a fun and challenging culinary experience or you just want to eat some really delicious food that you have the satisfaction of making yourself….the good people at Blue Apron are offering two free meals on your first Blue Apron order to the first 50 OGT readers who sign up! CLICK HERE to find out more!

Flank Steaks with Beet-Freekah Salad & Gorgonzola

Jill Nystul
I decided to attempt was the Basted Flank Steaks with Beet-Freekah Salad & Gorgonzola because I LOVE flank steak (and gorgonzola) and the recipe sounded really interesting and challenging! Prior to this experience I had NEVER cooked a beet before! I can't believe what I've been missing out on!
Prep Time 45 mins
Cook Time 50 mins
Total Time 1 hr 30 mins
Course Main Course
Servings 3
Calories 386 kcal

Ingredients
  

  • 2 Flank Steaks
  • 1 Bunch Red Baby Beets
  • 1 Hungarian Wax Pepper
  • 1 Red Onion
  • 1 Bunch Chives
  • 2 Tablespoons Crumbled Gorgonzola Cheese
  • 2 Tablespoons Butter
  • 2 Tablespoons Sugar
  • 1/4 Cracked Freekah
  • 1/4 Cup Walnuts
  • 1/4 Cup Red Wine Vinegar

Instructions
 

  • Heat 2 medium pots of salted water to boiling on high. Once the first pot of water is boiling, add the beets. Cook 26 to 28 minutes, or until tender when pierced with a knife. Drain the beets. When cool enough to handle (but still warm), using a paper towel and your fingers, gently rub the skin off each beet; discard the skins. Set the beets aside.
  • While the beets cook, add the cracked freekeh to the second pot of boiling water. Cook 18 to 20 minutes, or until tender. Drain thoroughly and set aside.
  • While the beets and freekeh cook, remove the steaks from the refrigerator to bring to room temperature. Mince the chives. Roughly chop the walnuts. Remove and discard the stem, seeds and ribs of the pepper (for a spicier dish, leave some of the seeds in); small dice the pepper. Peel and small dice the onion.
  • In a large bowl, combine the sugar, red wine vinegar, onion and as much of the pepper as you’d like. Stir until the sugar is dissolved and season with salt and pepper to taste.
  • While the beets and freekeh continue to cook, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the walnuts and toast, stirring frequently, 1 to 2 minutes, or until browned and fragrant. Transfer the toasted walnuts to the bowl of marinating onion and pepper. Wipe out the pan.
  • While the beets and freekeh finish cooking, season the steaks with salt and pepper on both sides. In the same pan used to toast the walnuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks; cook 2 to 4 minutes on the first side. Turn the steaks over; add the butter to the pan. Cook, occasionally tilting the pan and spooning the melted butter over the steaks, 2 to 4 minutes, or until the steaks are cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.
  • While the steaks rest, using the large side of a box grater, grate the peeled beets. Add the grated beets and cooked freekeh to the bowl of marinating pepper and onion; season with salt and pepper to taste. Stir gently to combine. Find the lines of muscle (or grain) of the steaks. Thinly slice each steak against the grain. Add any juices from the cutting board to the beet-freekeh salad; stir to combine. Divide the beet-freekeh salad between 2 plates. Top each with the sliced steak. Garnish with the gorgonzola cheese and chives.

Nutrition

Sodium: 149mgCalcium: 50mgVitamin C: 2.7mgVitamin A: 235IUSugar: 9gFiber: 1gPotassium: 610mgCholesterol: 110mgCalories: 386kcalSaturated Fat: 8gFat: 21gProtein: 34gCarbohydrates: 12gIron: 2.8mg

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    Hi, I’m Jillee!

    I believe we should all love the place we call home and the life we live there. Since 2011, I’ve been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!

    Every day I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

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