ADVERTISEMENT

BBQ Steak with a Blackberry Reduction, Corn on the Cob

Food Network Canada
PREP TIME
15 min
YIELDS
4 servings

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.

ADVERTISEMENT

Ingredients

Bbq Steak, Corn On The Cob

4 5
oz filet mignon, strip loin or tenderloin
1
Tbsp olive oil
2
tsp Mrs. Dash Peppercorn blend
4
tsp prepared garlic from a jar
1
tsp rosemary (dried or fresh)
16
to 24 baby potatoes (double up when making for two meals) or (4 to 5 large potatoes)
4
cobs of corn

Blackberry Reduction

2
tsp prepared garlic
1
tsp peppercorns or twists of fresh ground pepper
2
Tbsp red wine
1
cup beef broth
½
cup water
1
tsp madras curry paste
2
Tbsp Blackberry jam.
ADVERTISEMENT

Directions

Step 1

Preheat BBQ at medium-low heat.

Step 2

Make a rub by combining: olive oil, peppercorn blend, garlic and a few sprigs of dried or fresh rosemary in a small bowl.

Step 3

Brush each side of steaks with the paste or rub until completely used up. (Brush a small amount at a time).

Step 4

Place potatoes in a large pot of boiling water and bring to a boil, then reduce heat to medium-high. Remove from heat when potatoes are tender.

Step 5

Wrap rinsed corn in foil. Set aside.

Step 6

Cook steaks on BBQ to desired doneness at medium–low, turning once.

Step 7

Place corn alongside steaks, turning once.

Step 8

Serve steaks on a pool of reduction sauce, alongside potatoes and corn.

Step 9

Add the following ingredients into a small saucepan: Garlic, pepper, red wine, beef broth, water, madras curry and blackberry jam. Stir and bring to a soft boil, stirring until reduced to half. Then set at a low heat.

Rate Recipe

Be the first to rate BBQ Steak with a Blackberry Reduction, Corn on the Cob
ADVERTISEMENT