Berry Steak Sauce Recipes

BERRY BALSAMIC MARINADE AND SAUCE

Steps:

• In a blender or food processor add wine, vinegar, strawberry preserves, garlic, Splenda, coffee, salt, pepper, pitted cherries and blueberries. Puree.
• Place meat in a large zip lock bag and pour in marinade. Marinate in the refrigerator for at least 4 hours or over night for steak and for at least 30 minutes and up to 4 hours for chicken.
• Remove meat and pour marinade into a small saucepan. Add finely chopped shallot and set aside.
• Preheat broiler or prepare grill. Broil or grill meat until cooked to desired doneness.
• While meat is grilling bring sauce to a boil and then simmer. Stir in butter.
• If using London Broil, thinly slice crosswise, against the grain. Add any juices on the cutting board to the sauce. Serve with sauce. If using chicken or other steak cuts - serve with sauce.

SALISBURY STEAK

Steps:

• In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
• In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
• In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

BLUEBERRY SAUCE FOR STEAK

Steps:

• 1. Add berries, lemon juice, butter, and honey to a small saucepan. Over low heat, simmer until sauce thickens slightly, about 10-15 minutes.
• 2. Add salt and pepper. Use a potato masher to smooth out the sauce a bit, but remember that you do want a fair bit of texture to the sauce.
• 3. Simmer on low for another 5 minutes and remove from heat. Sauce can be made in advance and reheated. Serve over your favorite steak.

BERRY STEAK SAUCE

Steps:

• Combine all the ingredients in a mixing bowl and beat with an electric mixer until smooth. Serve hot or cold, with pork, beef, or chicken.

GRILLED STEAK WITH BERRY BARBECUE SAUCE

Steps:

• Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the shallot, garlic, cumin and coriander. Cook, stirring occasionally, until the shallot softens, about 3 minutes.
• Add the bourbon and cook until reduced by about half, about 1 minute. Add 1/2 cup water, the blueberries, blackberries, ketchup, 2 tablespoons brown sugar, the vinegar, soy sauce, chipotle, thyme sprigs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, stirring occasionally; cook until thickened, 20 to 25 minutes. Remove from the heat and stir in the butter. Season with salt and pepper; add the remaining 2 tablespoons brown sugar if the sauce is too tart.
• Meanwhile, preheat a grill to medium high. Oil the grill grates. Pat the steaks dry and season with salt and pepper. Grill until marked, 5 to 6 minutes per side for medium rare. Transfer to a plate and let rest 10 minutes.
• Pour any juices from the plate of steak into the sauce; loosen with water if needed. Serve the steak with the sauce.