Recipe by southern chef in louisiana
This is a refreshing way to eat a steak. I love to do this during the summertime when the blackberries are in season and you can stop down any dirt road and pick them fresh.
Top Review by Julie Tremmel
My family enjoyed this a lot. We used new york steaks per on sale at my local meat place and I like the tenderness of the cut. Used about 3/4 c. jam for a little extra sweetness. Also used both 1/4 c. frozen blackberries and 1/4 c. fresh raspberries in the sauce. The balance of sweet and tangy was great. Will be making again soon. Thank you for a yummy recipe.
- 4 (4 ounce) beef tenderloin steaks or 4 (4 ounce) eye round steaks, trimmed of fat
- 1⁄3 cup lemon juice
- 1⁄3 cup oil
- 1⁄4 cup chopped onion
- 2 garlic cloves, crushed
- 1 tablespoon coarsly ground pepper
- 1⁄2 cup smuckers seedless blackberry jam
- 1⁄4 cup red wine vinegar
- 1⁄4 teaspoon onion powder
- 1⁄4 cup fresh blackberries or 1⁄4 cup frozen blackberrie, thawed
Directions See How It's Made
- Combine lemon juice, oil, onion, and garlic in large plastic zip lock bag; mix well.
- Place steaks in bag and seal. Refrigerate for 6 to 24 hours, turning bag occasionally.
- When ready to cook, rub pepper around the edges of each steak. Preheat grill.
- In small saucepan add jam, vinegar, and onion powder. Cook over medium heat until jam is melted, stirring constantly. Remove from heat.
- Place steaks on gas grill over medium heat, or charcoal grill 4 to 6 inches from medium-hot coals. Cook 8 to 12 minutes or till desired doneness turning once halfway through cooking.
- To serve, spread steaks with sauce and top with fresh blackberries. steaks can also be cooked inside broiler oven by placing on broiler pan 4 to 6 inches from heat and broiling 7 to 10 minutes or until done.