You'll notice that I don't have much in the way of beef on this blog. In fact this will be the third in nine months of blogging here...but sometimes even I like a nice piece of meat. Use any lean cut of meat, from London Broil to New York Strip. Use any steak leftovers on top of a salad or in a sandwich with fresh spinach leaves.
Total Time: 50 minutes (Including minimum marinade time)
Ingredients (4 servings )
- 1/3 cup dry red wine
- 1/4 cup balsamic vinegar
- 2 tablespoons blackberry preserves
- 2 cloves garlic, finely minced
- 1/2 teaspoon fresh ground sea salt
- Freshly ground pepper, to taste
- 1 1/2 pounds steak (favorite cut), trimmed of fat
- 3 tablespoons finely chopped shallot
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons butter
Preparation
- Whisk wine, vinegar, blackberry preserves, garlic, salt and pepper in a small bowl. Place meat in a shallow glass dish. Pour the marinade over the meat and turn to coat. Cover and marinate in the refrigerator, turning several times, for at least 20 minutes or up to 8 hours.
- Remove the meat from the marinade. Pour the marinade into a small saucepan; add shallot and set aside.
- Brush a ridged grill pan, heavy skillet or outside grill grates with oil; heat over medium-high heat. Add the meat and cook for 10 to 12 minutes per side for medium-rare, depending on thickness, or until it reaches desired doneness. (It may appear that the meat is burning but don't worry, it will form a pleasant crust.) Transfer the meat to a cutting board; let rest for 5 minutes.
- While the meat is cooking, bring the marinade to a boil; cook over medium-high heat for 5 to 7 minutes, or until it is reduced to about 1/2 cup. Remove from the heat; add butter and whisk until melted.
- Slice the meat thinly against the grain. Add any juices on the cutting board to the sauce. Serve the meat with the sauce.
Nutrition
Per serving: 216 calories; 8 g fat ( 3g sat , 3g mono ); 41 mg cholesterol; 7 g carbohydrates; 4 g added sugars; 25 g protein; 0 g fiber; 260 mg sodium; 429 mg potassium.
