Recipe by NcMysteryShopper
I used this creation on cheap cuts of Round Steak and a 1.5 pound London Broil and was surprised how tender the steaks were and the sauce was delicious. I also used it on chicken and it was an equal success. The marinade doubles as a sauce when simmered with shallots. Try on different cuts of steak, chicken or even pork. You will even find yourself running your veggies through the sauce! Created for RSC #12.
Top Review by **Tinkerbell**
High praise from my family for this marinade. I used red wine, fresh cherries, regular brown sugar & marinated three ribeye steaks for 24 hours. It's hard to find a steak recipe that I don't see DH & DS still putting steak sauce or horseradish on, but this marinade was so full of flavor that they didn't need to. I agree with CraftScout's roommate that the flavor would be wonderful on pork as well. With ingredients that are usually on hand anyway, I'll be using this marinade again. Thanks for creating this, NCMS! It was deelish!
- 1⁄3 cup marsala (I used marsala ) or 1⁄3 cup dry red wine (I used marsala )
- 1⁄4 cup balsamic vinegar
- 2 tablespoons seedless no-sugar-added strawberry preserves
- 2 garlic cloves, minced
- 1 teaspoon Splenda brown sugar blend
- 1 tablespoon coffee, brewed
- 1⁄2 teaspoon kosher salt
- fresh ground pepper
- 12 fresh cherries (Pitted) or 12 frozen cherries (Pitted)
- 12 fresh blueberries or 12 frozen blueberries
- 3 tablespoons shallots, finely chopped
- 2 teaspoons butter
Directions See How It's Made
- 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.