Prep 10 mins
Cook 5 mins
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.
- 78.07 ml marsala (I used marsala ) or 78.07 ml dry red wine (I used marsala )
- 59.14 ml balsamic vinegar
- 29.58 ml seedless no-sugar-added strawberry preserves
- 2 garlic cloves, minced
- 4.92 ml Splenda brown sugar blend
- 14.79 ml coffee, brewed
- 2.46 ml kosher salt
- fresh ground pepper
- 12 fresh cherries (Pitted) or 12 frozen cherries (Pitted)
- 12 fresh blueberries or 12 frozen blueberries
- 44.37 ml shallots, finely chopped
- 9.85 ml butter
- 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.
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!
I served this yummy sauce over NY strip steak with broccoli and salad. It was highly praised from my roommate (who hates coffee) to my husband (who hates onions, but loved the shallots) to my 2 year old (who kept asking for more "thoss"). My other roommate says that while it is good on steak, and would be lovely on chicken, the sweetness of the sauce would be PERFECT for pork! Thank you for posting.
I prepared this with the red wine with London broil and left it to marinade a full 24 hours. The result was a terrific steak that had a thick rich sauce which was well balanced between sweet and tangy. I loved that one could not easily tell the ingredients as the harmonized nicely. I reduced the sauce as suggested and even made steak sandwiches au jus with the leftovers. My one thought after was that a little fresh rosemary or time to add a slight herbal note would have been sublime. Thank you for a great dinner and good luck with the contest.