Blueberry Steak

It sounds weird, we know. But, if you give this recipe a chance, you will be pleasantly surprised at how delicious this steak can be.

We were inspired to try this (and actually have tried to cook it several times over the last few years) from dining at Acqua al 2 in Florence, Italy. This is one of their signature dishes, and it may become one of yours too.

2 small sirloin filets                                                                                             $4.00

4 tablespoons Trader Joe’s Wild Maine Blueberry Sauce*                 $0.75

1/4 cup fresh blueberries                                                                                 $0.50

Salt and pepper, to taste                                                                                   $free (ish)

1 tablespoon of olive oil                                                                                    $0.10

Total Cost $5.35

Get the steaks out of the refridgerator at least 30 minutes before cooking to get them at room temperature. Crack the salt and pepper over each side of the steaks.

Get out your cast iron skillet and drizzle the oil over the top. Put the skillet over medium heat and let it get hot (which you will know when small wisps of smoke come up from oil.) Meanwhile, combine the fresh blueberries and blueberry sauce in a small sauce pan over low heat, stirring occasionally.

Once the skillet gets hot, add the steaks, cooking 4-5 minutes on each side. Don’t worry if there’s lots of smoke, but do put someone on the lookout to fan the smoke away from the smoke detector. Take the steaks off when they reach an internal temperature of 125 degrees (rare and delicious!)

Plate the steaks and cover them with the blueberry sauce. ENJOY!

* If you don’t have a Trader Joe’s near you, this should work just fine: Add more fresh blueberries and a touch of water to a saucepan and let simmer until some of the blueberries break open and it makes a nice, thick sauce. You could also substitute blueberry jam/preserves for the TJ’s blueberry sauce.

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VARIATION: Blueberry Pan Sauce

Instead of preparing the blueberry sauce in a separate pan, you can also make a pan sauce in the same cooking vessel once the steaks are off. Take 1/4 cup of triple sec (or cointreau) and deglaze the pan when the steaks are done cooking. Stir in 1/2 cup blueberry sauce after the triple sec has simmered for about 30 seconds. Turn the heat down to low and cook for 10 minutes while the steaks are resting. Throw in the juices from the resting steaks, give it a few good stirs, serve, and ENJOY!

2 responses to “Blueberry Steak

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