New York Strip Steak with Blueberry Sauce



Rosemary-Rubbed Strip Steak with Blackberry Sauce

May 18, 2013
rosemary rubbed strip steak with blackberry sauce
Kate Mathis

Sweet, juicy berries and fragrant rosemary are the perfect complement to succulent steak.

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Cal/Serv:
Yields:
Prep Time: 0 hours 15
Total Time: 0 hours 30
Ingredients
2 tbsp. vegetable oil
clove garlic
1/2 tsp. dried rosemary
boneless beef New York strip steaks
container blackberries
3 tbsp. Worcestershire sauce
2 tbsp. balsamic vinegar
2 tbsp. tomato paste
1/2 tsp. Ground mustard
cayenne (ground red) pepper
Grilled vegetables
Whole blackberries
Directions
  1. Prepare grill for direct grilling on medium-high.
  2. Combine oil, garlic, rosemary, and 1/4 teaspoon black pepper. Rub over steaks; let stand 10 minutes.
  3. 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.
  4. 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.
  5. 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