Grilled Steak with Berry Barbecue Sauce2013-05-08
- Yield : 6 to 8 servings
- Cook Time : 40m
- Ready In : 10m
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- 2 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 cup bourbon
- 1 1/2 cups blueberries
- 1 cup blackberries
- 1/4 cup ketchup
- 2 to 4 tablespoons packed dark brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 1 chipotle chile in adobo sauce, roughly chopped
- 2 sprigs fresh thyme
- Kosher salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 6 strip steaks (8 to 10 ounces each)
Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the shallot, garlic, cumin and coriander. Cook, stirring occasionally, until the shallot softens, about 3 minutes.
Add the bourbon and cook until reduced by about half, about 1 minute. Add 1/2 cup water, the blueberries, blackberries, ketchup, 2 tablespoons brown sugar, the vinegar, soy sauce, chipotle, thyme sprigs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, stirring occasionally; cook until thickened, 20 to 25 minutes. Remove from the heat and stir in the butter. Season with salt and pepper; add the remaining 2 tablespoons brown sugar if the sauce is too tart.
Meanwhile, preheat a grill to medium high. Oil the grill grates. Pat the steaks dry and season with salt and pepper. Grill until marked, 5 to 6 minutes per side for medium rare. Transfer to a plate and let rest 10 minutes.
Pour any juices from the plate of steak into the sauce; loosen with water if needed. Serve the steak with the sauce.