Greek flank steak is roasted with tomatoes, onions, and cucumbers (yes, cucumbers!) to create a crunchy, juicy salad that screams to be topped with feta.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 12 |
Ingredients
- 6 tablespoons butter
- 2 (6 ounce) containers fresh raspberries
- 6 egg yolks, beaten
- ¾ cup white sugar
- 2 tablespoons lemon juice
- ¼ teaspoon lemon zest
- ⅛ teaspoon salt
Instructions
- Melt butter in a saucepan over medium-low heat.
- Add raspberries, egg yolks, sugar, lemon juice, zest, and salt. Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes.
- Strain curd through a fine mesh sieve, mashing raspberries with the back of a spoon.
Nutrition Facts
| Calories | 140 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 69 mg |
| Sugars | 14 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this twice as half-batches to use as filling for macarons, and it is delicious. I don’t worry as much about getting the seeds out, because I’ve yet to perfect the Macaron part, so just for family for now.
This recipe worked great for me! Deliciously rich creamy curd that I would have been happy to just eat warm with a spoon! Looking at other reviews and from my experience, don’t take 8-10 minutes cook timetoo literally. There are a lot of factors like the temperature of your eggs and berries, your stove, etc. My best tip for all curds is to whisk until they feel noticeably more difficult to whisk, usually around 160F with an instant read thermometer. (also, at the start I gave it a good blitz with my stick blender to ensure I was getting all the juices and make it easier to whisk as with a citrus curd!)
I used the sauce in a cheesecake. I used 5 egg yolks and 1 1/4 cups of sugar. My first time working with raspberries. I love this recipe so much that it will be raspberry cheesecake for everyone!!!
It didn’t thicken quite as I had hoped
too much egg.
Very easy to make, I double the sugar to make it sweeter because my raspberries were extra tart .