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Grilled Steaks with Blackberry Merlot Sauce

July 5, 2011 by jessfuel 5 Comments

Nick and I had the pleasure of spending the holiday weekend at his dad’s house on Table Rock Lake in Missouri. We were in good company with not only his dad & his wife Kelly, but also Nick’s college buddy (and future best man) Andrew and his wife Melinda, who now live in St. Louis.

On Saturday morning, the boys went fishing and caught a whole bunch of bass. While they were gone, the girls the went berry picking! Lots of blueberries and blackberries were picked.

Though Kelly did most of the cooking throughout the weekend (Thanks, Kelly!!), on Sunday night, we had a surf and turf meal (fresh caught bass included), and  everyone chipped in to help.

Andrew sliced up zucchinis to throw on the grill.

Nick chopped up pistachios and crackers to coat the fish.

And they both attempted to fry the fish. Unfortunately, it was impossible on a non-nonstick pan, so they went to plan B: put the fish in the oven and drink more wine.

We had lots of berries from our picking trip that we wanted to use somehow. Remembering a blackberry steak sauce Aunt Diane made for us at Christmas, I got to Googling. I found one that sounded good and got to work!

Grilled Steaks with Blackberry Merlot Sauce

(adapted from Dr. Gourmet)

  • 2 cups merlot
  • 1 pint fresh blackberries
  • 1 cup low-sodium chicken or vegetable broth
  • 1/4 tsp salt
  • 1/4 tsp fresh cracked black pepper
  • 1/4 tsp dried thyme
  • 2 tbsp maple syrup
  • 2-4 tbsp brown sugar (optional, if berries aren’t super sweet)
  • 4 steaks
  • s&p or your favorite seasoning

In a medium sauce pan, combine merlot, blackberries, stock, s&p, thyme and maple syrup. Bring to a boil, reduce heat to low and simmer for 30 minutes. I swear these are blackberries, I don’t know why they turned red!

Use a potato masher to gently mash the berries. Taste the sauce. If it seems too sour, add the sugar. Continue to simmer another 30 minutes.

The original recipe strained the seeds and pulp out, but we wanted to keep the texture. The sauce is done when it’s thick and coats the back of a spoon.

Season and grill your steaks, then top with sauce and serve!

Along with everything else, the sauce was really great! I loved the unstrained texture, but Nick complained about getting seeds in his teeth… so if you’re a seedless jam kind of person, you might want to strain it. Either way, the flavor was awesome.

Thanks to everyone for making it a great weekend!

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Filed Under: Beef & Venison Tagged With: beef, grilling

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Comments

  1. Susan Lashlee says

    July 5, 2011 at 2:56 pm

    Jess, the blackbery sauce looks great! So glad you all had a great weekend together

    Reply
  2. Kelly Parrish says

    July 7, 2011 at 12:09 pm

    Wow, great pics! We had a great time with you guys as well. Hope you can come see us again soon!

    Reply

Trackbacks

  1. Waldorf Quinoa Salad | Flying on Jess Fuel says:
    July 11, 2011 at 8:09 am

    […] Quinoa Salad Posted on July 11, 2011 by Jess| Leave a comment When we were in Missouri over the 4th of July weekend, Kelly made us lots and lots of good food. Since she reads the blog and knows about my […]

    Reply
  2. Quinoa Breakfast Cookies | Flying on Jess Fuel says:
    August 17, 2011 at 8:16 am

    […] Nick and I were at his Dad’s house in Missouri over the 4th of July, Kelly made us some Quinoa Breakfast Cookies. Being the lover of quinoa that I […]

    Reply
  3. Almond Crusted Bass with Warm Coconut Peanut Sauce | Flying on Jess Fuel says:
    October 13, 2011 at 8:07 am

    […] another long holiday weekend meant we returned to Nick’s Dad’s house to rendezvous with our favorite Missouri […]

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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