New York Strip Steak with Blueberry Sauce
Rosemary-Rubbed Strip Steak with Blackberry Sauce
May 18, 2013
Sweet, juicy berries and fragrant rosemary are the perfect complement to succulent steak.
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Prep Time: 0 hours 15
Total Time: 0 hours 30
2 tbsp. vegetable oil
1/2 tsp. dried rosemary
boneless beef New York strip steaks
3 tbsp. Worcestershire sauce
2 tbsp. balsamic vinegar
2 tbsp. tomato paste
1/2 tsp. Ground mustard
cayenne (ground red) pepper
- Prepare grill for direct grilling on medium-high.
- Combine oil, garlic, rosemary, and 1/4 teaspoon black pepper. Rub over steaks; let stand 10 minutes.
- Meanwhile, in 2-quart saucepan, combine blackberries, Worcestershire sauce, vinegar, tomato paste, mustard, cayenne, 3 tablespoons water, and 1/4 teaspoon salt. Heat to simmering on medium. Simmer 5 to 7 minutes or until berries have softened, stirring occasionally. With potato masher, carefully mash berries. Let cool.
- While sauce cools, sprinkle steaks with 1/2 teaspoon salt; grill 8 to 10 minutes on medium (140 degrees F), turning over halfway through. Transfer to cutting board. Let stand 10 minutes.
- Pour sauce through sieve set over medium bowl, pushing through with spoon; discard solids. Sauce can be refrigerated, covered, up to 4 days. Thinly slice steak; serve with sauce. Garnish with blackberries and serve with grilled vegetables, if desired.
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Date: 16.12.2018, 19:48 / Views: 32243