Grilled Sirloin Steak w/Blackberry Cabernet Sauce

Steak with blackberry cabernet sauceThis entrée goes great with a side of mashed potatoes or a fresh spinach salad. To drink, pour a glass of the same Cabernet Sauvignon that you cooked with. We chose Columbia Crest Cabernet Sauvignon: Jammy dark fruit and robust coffee notes abound in the glass and on the plate; at about $8 a bottle, you won’t break the bank buying two—one to cook with and one to drink.
From the article Liquid Assets in the September/October 2009 issue of Northwest Palate magazine.

Photo by David Lanthan Reamer

Recipe: Grilled Sirloin Steak with Blackberry Cabernet Sauce

Summary: Courtesy of Chef John Sarich, Chateau Ste. Michelle, Woodinville, WA

Ingredients

  • 1 Tablespoon olive oil
  • 3 small garlic cloves, minced
  • 3 large shallots, finely chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 2 Golden Delicious apples, peeled and chopped
  • 2 cups Cabernet Sauvignon
  • 4 cups chicken or veal stock
  • 3 cups blackberries, fresh or frozen
  • ¼ cup blackberry jam
  • 2 Tablespoons balsamic vinegar
  • 1½ teaspoons espresso powder
  • salt and pepper to taste
  • 6 sirloin steaks, each weighing about 8 ounces

Instructions

  1. Heat the olive oil in a medium saucepan over high heat.
  2. Add the garlic, shallots, carrot, and celery.
  3. Reduce heat to medium-high and sauté until vegetables begin to brown, about 5 minutes.
  4. Add the apples and sauté for 1 minute.
  5. Add the Cabernet Sauvignon to deglaze the pan, stirring well.
  6. Add the stock, blackberries, jam, and balsamic vinegar.
  7. Bring mixture to a boil, then reduce the heat to medium and cook until reduced by half, about 30 minutes.
  8. Strain the sauce and place the liquid back in the pan.
  9. Return to a boil, reduce the heat to medium and cook until the liquid is reduced by half and thickens.
  10. Salt and pepper to taste and whisk in the espresso powder.
  11. Set aside and keep warm.
  12. Salt and pepper the sirloin steaks and grill them to the desired doneness. Let the steaks rest for 5 minutes before serving.
  13. To plate, slice the steaks and spoon over the sauce.
  14. If desired, garnish the plate with a few whole blackberries.

Preparation time: 45 minute(s)

Number of servings (yield): 8

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