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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

Rub:

250 ml good quality espresso, regular drip coffee grind

30 ml harissa (middle eastern spice, available in most markets- Superstore’s Presidents Choice is a great option)

10 ml sea salt

10 ml cracked black pepper

3-4 cloves of garlic roughly chopped

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, coat with rub, place remaining rub on top of steak and place in sealed container in cooler.  Let sit for at least 1 hour, up to 24 hours.  Coffee flavour will intensify over time.

Heat grill and BBQ to your liking.  Or pan fry in a cast iron skillet with olive oil and butter.