Grilled Steak w/Spicy Blueberry Sauce

I created this after having it at a restaurant one night, never really had a recipe. Told my mom about it and she asked me to give her the recipe, so then I had to make a recipe.  It’s really good stuff.  Mix it with cream cheese, serve on crackers. I’m sure it would amazing on ice cream, but we never seem to have enough leftover to try that.  😊

I actually tried this on NY Strip tonight and it was very good. I used the last of my sirloin working on a Mongolian Beef recipe.

Grilled Sirloin with Spicy Blueberry Sauce

  •  2 cups frozen blueberries (unsweetened)
  • 1/4 cup sugar + 1 tbsp
  • 2 tsp white wine vinegar
  • 1/2 to 1 tsp red pepper flakes (depending on how hot you want it)
  • pinch of chili powder
  • 1lb Sirloin, cut into 4 pieces
  • Fresh ground pepper (opt)

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More Grilling Fun

DSC_8609 (1600x1060)The ribeye was seasoned with salt and pepper and left to come to room temperature before grilling, the asparagus marinated in olive oil, balsamic glaze, minced garlic, and lemon juice.  The potatoes were tossed with oil, garlic, kosher salt, and fresh cracked pepper.  I started the potatoes first in one of those perforated veggie grilling trays, then the steaks went on, and finally the asparagus for a quick grilling while the steaks were resting.DSC_8606 (1600x1060)Mrs J made the caprese salad using our cherry tomatoes and basil.  We didn’t have a really good. fresh mozzarella but what we did have worked well enough.DSC_8605 (1600x1060)

Mmm… food!

Mowed some high spots in the yard today, rigged the MiFi hotspot with it’s little mag base external antenna on the motor hood and toured the lawn listening to Pandora.  Aren’t we special.  Remember, no texting while driving!  Not sure it is much of an improvement over just going with the iPod and recorded tunes and podcasts but there you go.

We’ve been eating hamburgers and leftovers while I have been doodling in the garage setting up a laptop and trying to get a powerline network adapter to work.  I can get it to work in the house from various locations but can’t get it working well enough to extend the house LAN into the garage, and the wifi doesn’t reach there either.  I suppose an external antenna might work.  I’m loathe to mess with the cheap wireless DSL router Frontier set me up with.  I’m making do out there with the Verizon LTE MiFi for internet access, works well enough with that little antenna centered in a window facing the direction of the cell tower.  I am in a fringe reception area and the LTE signal is sporadic at best sans the antenna, with it I can expect to see download speeds in the 3-4 Mb/sec range.  Better than my DSL speed, but capped in my plan at 5 Gb/Mo.We do enjoy our burgers.  Mrs J is the tater tot fan, I like them fine but do prefer shoestring fries.  We have an accommodation.  Hard to beat a good beefsteak, though.  The fries roasted in the same tray as the sprouts – a little olive oil and kosher salt.. mmm.

Thursday Night Menu: Steak and Potatoes Edition

Not my most original recipe, but a summer classic, for sure. LFern and her husband think collard greens are great, which is why I even grew them in my garden one year. I know some people like them, but if you don’t, you can easily substitute spinach in the recipe. I love fruit crisps, and I’ve featured this crisp before, but thought it was worth repeating in this menu. As far as the steaks go, a good ribeye needs very little in the way of seasoning before grilling, but if you want to take it up a notch, the coffee rub from February was very popular. You can use any good cut of steak for this menu.

On the board tonight:

  1. Grilled Ribeyes
  2. Grilled Baked Potatoes
  3. Collard Greens w/Bacon
  4. Apple & Blackberry Crisp

Grilled Ribeyes

  • 4 Ribeye steaks
  • 2 tsp crushed garlic
  • pepper to taste

Rub garlic and pepper on both sides of the steak and grill. 5 minutes on each side will be rare, cook longer if desired.

Collard Greens w/ Bacon

  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt & pepper to taste

skillet, saucepan and steamer

Wash collard greens. In skillet, cook bacon till crisp, remove, cool and crumble. In bacon drippings, sauté onions, remove. In saucepan, place steamer and enough water to come to the bottom of the steamer, add greens and steam until tender. Mix honey & vinegar, and a little of the bacon drippings if you like. Toss all ingredients together and serve.

Grilled Baked Potatoes

  • 4 large baking potatoes, scrubbed and cut in half
  • Olive oil
  • Coarse salt

Rub each half with olive oil and salt. Place on the grill, cut-side down, away from the direct flame and they’ll bake quicker, with a nice crisp crust.

Apple & Blackberry Crisp

  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup flour
  • 1 cup old-fashioned oats
  • 1 tsp cinnamon
  • 1 stick butter (1/2 cup)
  • 3 apples, cored & sliced (peeling opt)
  • 1 cup blackberries
  • 2 tbsp sugar
  • 2 tsp lemon juice

8×8 baking dish and bowl

In bowl, cut together sugar, brown sugar, flour, oatmeal, cinnamon & butter until crumbly. In baking dish, toss apple slices & blackberries with sugar & lemon juice. Crumble butter mixture over the top evenly. Bake at 350° for 25 to 30 minutes, until top is golden and bubbly. Let cool 10 minutes before serving to let fruit set.

Shopping List:

  • 4 Ribeye steaks (or other)
  • 4 slices bacon
  • 6 green onions, chopped
  • 1 bunch collard greens (or spinach)
  • 4 large baking potatoes
  • 1 cup old-fashioned oats
  • 1 stick butter
  • 3 apples
  • 1 cup blackberries

Also: crushed garlic, pepper, balsamic vinegar, honey, sugar, brown sugar, flour, cinnamon, lemon juice, coarse salt