Grilled Steak With Berry Barbecue Sauce Recipes

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BERRY BBQ SAUCE



Berry BBQ Sauce image

On weekends, I jazz up our favorite BBQ sauce with blackberries and blueberries. They make a marvelous spread for basting and saucing grilled baby back ribs. -Janet Hix, Austin, Texas

Provided by Taste of Home

Time 30m

Yield 4 cups.

Number Of Ingredients 5

2 cups fresh or frozen blackberries
2 cups fresh or frozen blueberries
1/2 cup sugar
1/4 cup water
1 to 2 cups barbecue sauce

Steps:

  • In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally., Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts : Calories 36 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

GRILLED STEAKS WITH BERRY SAUCE



Grilled Steaks with Berry Sauce image

Make and share this Grilled Steaks with Berry Sauce recipe from Food.com.

Provided by HeatherFeather

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 (4 ounce) boneless New York strip steaks, trimmed of fat
1/2 cup fresh blackberries or 1/2 cup raspberries, washed & dried
3 teaspoons fresh coarse ground black pepper, to taste
salt, to taste
1/2 cup blackberry jam or 1/2 cup raspberry jam
1/4 cup red wine vinegar

Steps:

  • Preheat your grill to medium heat.
  • While grill is heating, prepare the sauce by combining jam and vinegar in a small saucepan over medium heat, stirring constantly until jam is melted; once melted remove from heat.
  • Rub pepper onto both sides of each steak (and you may add a little salt too if desired).
  • Grill steaks over medium heat for about 8-12 minutes, or until cooked to your liking, turning once.
  • When steaks are cooked, set onto plates and pour sauce to taste over each and garnish with berries.
  • You may also choose to broil these, according to your broiler's instructions, for the same time as for grilling.

Nutrition Facts : Calories 384.7, Fat 17.7, SaturatedFat 7.1, Cholesterol 91.8, Sodium 73.5, Carbohydrate 30.4, Fiber 1.8, Sugar 20.3, Protein 23.9

PORK STEAKS WITH CHERRY BARBECUE SAUCE



Pork Steaks with Cherry Barbecue Sauce image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 7h30m

Yield 4 servings

Number Of Ingredients 20

1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 teaspoons sweet smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 to 5 teaspoons chile flakes, depending on how spicy you like it
Four 1 1/4-inch-thick pork butt steaks
Olive oil, for drizzling
1 jalapeño, sliced
1 medium yellow onion, diced
1 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 cups pitted fresh cherries (frozen work, too)
One 7.5-ounce can cherry soda, like Dr. Pepper
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Juice of 1/2 lemon

Steps:

  • For the rub: In a mixing bowl, whisk together the pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight.
  • Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalapeño and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes. Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and purée until smooth. Add the balsamic and lemon juice and purée again. Transfer back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside.
  • Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F and basting with the cherry barbecue sauce once they have cooked for 2 hours, until the pork steaks are tender and an internal temperature reaches 195 degrees F, 3 to 4 hours total. Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side.

COPYCAT 57 SAUCE



Copycat 57 Sauce image

This is our homemade version of our favorite steak sauce. We use it on everything from steaks, chicken, pork, burgers, or to dip our fries in! Great for basting grilled chicken, or Bbq ribs! Also good to add into a marinade. -Erin Wright, Wallace, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 1-1/2 cups.

Number Of Ingredients 11

1/2 cup boiling water
1/2 cup raisins
2/3 cup ketchup
1/2 cup unsweetened applesauce
3 tablespoons white vinegar
1 tablespoon ground mustard
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon prepared yellow mustard

Steps:

  • Pour boiling water over raisins in a small bowl; let stand 5 minutes. Drain. Transfer to a blender; add remaining ingredients. Cover and process until smooth. Strain, if desired. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

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