What can I say? I’m on a roll – filled with all the lingering inspiration of Oregon’s Berry Season and a good grilled steak. This combination of blackberries and a perfectly grilled steak is almost too pretty to eat!
We all need to get our grilling fix satisfied NOW. Here is it, August already. Before you know it, we will be gathering around the stew pots and big bowls of soup. I love this time of year, when the days are warm (if not down right hot) and the nights are pleasant. Perfect for a little backyard entertaining, don’t you think?
Peppered Steak with Blackberry Sauce
1/3 cup lemon juice
1/3 cup vegetable oil (Crisco)
1/4 cup onion (chopped)
2 cloves minced garlic
16 ozs beef tenderloin (eye of round steaks trimmed of fat – 4 steaks 4 oz each)
Sea salt to taste
Coarse black pepper to taste
Mix lemon juice, oil, onion and garlic in large resealable plastic bag. Place steaks in marinade. Seal bag and refrigerate flat 6 to 24 hours, turning bag occasionally.
Remove steaks from marinade and season with salt and coarsely ground pepper. Let steaks sit on the counter for about 30 minutes to come to room temperature. Discard marinade.
When ready to grill, clean rack and spray with no-stick cooking spray or wipe with olive oil.
Build a nice fire..
Place steaks on prepared grill. Sear outside 2-3 minutes per side. Raise rack or lower coals and grill steaks about 8 to 12 minutes or until desired doneness, turning once halfway through cooking time.
Remove steaks, tent and let rest 5-10 minutes for juices to settle.
1/2 cup Seedless Blackberry jam (Smuckers)
1/4 cup red wine vinegar
1/4 teaspoon onion powder
1/4 cup blackberries (fresh) for garnish
Cook jam, vinegar and onion powder in small saucepan over medium heat until jam is melted, stirring constantly. Remove from heat.
To serve, top steaks with blackberry sauce. Sprinkle with fresh blackberries.
Serving suggestions: Asparagus or carrots and potato medallions.