Grilled Steak With Berry Barbecue Sauce Recipes

GRILLED STEAKS WITH BERRY SAUCE

Steps:

• Preheat your grill to medium heat.
• While grill is heating, prepare the sauce by combining jam and vinegar in a small saucepan over medium heat, stirring constantly until jam is melted; once melted remove from heat.
• Rub pepper onto both sides of each steak (and you may add a little salt too if desired).
• Grill steaks over medium heat for about 8-12 minutes, or until cooked to your liking, turning once.
• When steaks are cooked, set onto plates and pour sauce to taste over each and garnish with berries.
• You may also choose to broil these, according to your broiler's instructions, for the same time as for grilling.

GRILLED STEAK WITH GREEN BEANS, TOMATOES AND CHIMICHURRI SAUCE

Steps:

• Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.
• Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.
• Meanwhile, add the steaks to the grill; cook until desired doneness, about 5 minutes per side for medium-rare. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri Sauce.
• Chimichurri Sauce:
• Combine the garlic, vinegar, herbs, olive oil and water in small food processor; pulse until herbs are coarsely chopped. Season with salt and pepper.

GRILLED SALMON STEAKS WITH SAVORY BLUEBERRY SAUCE

Steps:

• Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.
• Preheat grill to medium high-heat.
• Brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.

MENNY'S BLUEBERRY BARBECUE SAUCE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8 minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine. Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes.
• Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

BERRY BBQ SAUCE

Steps:

• In a large saucepan, combine berries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally., Stir in desired amount of barbecue sauce; cook 10-15 minutes longer or until thickened. Store in an airtight container in the refrigerator for up to 3 days.

STEAK WITH BARBECUE SAUCE

Steps:

• Season the steaks on both sides and brush with a little oil.
• To make the sauce, heat the remaining oil in a small pan, then add the onion and fry for 5 mins until soft and lightly browned. Add the remaining ingredients and simmer gently for 5 mins more.
• Barbecue, griddle or grill the steaks for 3-4 mins on each side until cooked to your liking and serve with the sauce.

GRILLED BBQ STEAK

Steps:

• Heat grill to medium-high heat.
• Mix barbecue sauce, marmalade and cinnamon until blended.
• Grill steak 8 to 10 min. on each side or until medium doneness (160ºF), brushing with barbecue sauce mixture after turning steak.

MINUTE STEAKS WITH BARBEQUE BUTTER SAUCE

Steps:

• Place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. Firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. Remove steaks from plastic.
• Generously season each steak with salt and ground black pepper. Set aside.
• Combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. Add chilled butter to broth mixture but do not stir.
• Heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. Place each steak in the pan; sear for 45 to 60 seconds on each side. Remove steaks from skillet and set them aside to rest.
• Pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir occasionally until butter is melted and incorporated, about 2 minutes.
• Spoon broth and butter mixture over steak and serve.

BLUEBERRY SAUCE FOR GRILLED BEEF STEAKS OR TENDERLOIN

Steps:

• In a large saucepan over medium heat saute minced garlic and chili flakes lightly in olive oil.
• Add beef broth, port wine and balsamic vinegar. Turn heat to high and cook until liquid is reduced by about half, stirring ocassionally.
• Add 3 cups of blueberries, the cinnamon and brown sugar. Cook over medium heat approximately 20 minutes or until the blueberries break apart and the sauce thickens, stirring often.
• Add the rosemary sprig and let the sauce simmer for another 5 minutes. Remove from heat.
• Add the other 1 1/2 cups blueberries and stir until berries are warmed throughout. Remove rosemary sprig.
• Spoon sauce over individual beef filets or slices of beef tenderloin and serve.