This past weekend I wanted to experiment and combine tangy, sour flavors with Â the richness of steak. After entering Whole Foods, I saw fresh raspberries on sale and decided to use them in a sauce. Also, this is a very flexible recipe, so the steak can be easily substituted with chicken. Enjoy!
1 lb steak
3Â handfulsÂ fresh raspberries
juice of 1 lemon
2 tablespoons balsamic vinegar
1 clove garlic
1 tablespoon your favoriteÂ barbecueÂ sauce
salt and pepper
1. Rinse and quarter the raspberries. Place the berries into a saucepan with the lemon juice, and turn the stove to a medium low. Keep the berries moving and cook them until the berries have cooked down, like in the image below.
2. Once the berries are cooked down, strain the berries through a fine strainer into a pot to remove all of the seeds.
3. Add the vinegar, garlic, salt and pepper to the juice. Mix the sauceÂ thoroughly and taste. If you feel the sauce is too source, add another tablespoon of balsamic. Heat the sauce until it reduces down to a glaze, and pull off the stove.
4. As the sauce is reducing, cook the steak until a good medium or medium rare. Once the steak has cooked, let it stand for 6 minutes.
5. After the steak has cooled, slice and drizzle the glaze over the steak. Enjoy!