Prep Time
15 min
Cook Time
35 min
Yields
4 servings
Sandi Richard shares her recipe for BBQ steak with a licorice sauce.
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ingredients
2
medium size sweet potatoes (usually mislabeled as yams)
Aluminum foil
2
tsp prepared garlic (from a jar)
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
Rub:
1
Tbsp olive oil
2
tsp Mrs. Dash Grilling Blend (for steaks)
1
tsp rosemary (dried or fresh)
4
tsp prepared garlic (from a jar)
4-5
oz thick sirloin steaks (1 ½ lb / 675 g)
1
lb(s) 450 g package of mixed fresh veggies for dipping (found ready to eat in the produce dept)
Your favorite dip or dressing
Aluminum foil
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directions
Step 1
In the morning…
Step 2
Meanwhile…
Make a rub by combining olive oil, spice and garlic in a small bowl. Brush each side of the steaks with the rub until completely used up. (Brush a small amount at a time. It doesn’t seem like much but it’s enough.)
Step 3
When it’s dinner time…
Pre-heat BBQ at med-low heat. Rinse veggies under cold water and set at the dinner table with dip. Put steaks on the barbecue and cook for 2-3 minutes.
Rotate steaks so that you sear criss-cross grill marks. Turn steak over and repeat, cooking to desired tenderness. Let rest in foil for a few minutes before serving.
Serve steaks on a pool of reduction sauce, alongside potatoes and veggies.