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Directions for: BBQ Steak with a Blackberry Reduction, Corn on the Cob
Ingredients
Bbq Steak, Corn on the Cob4 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 Reduction2 tsp prepared garlic
1 tsp peppercorns or twists of fresh ground pepper
2 Tbsp red wine
1 cup beef broth
cup water
1 tsp madras curry paste
2 Tbsp Blackberry jam.
Directions
Bbq Steak, Corn on the Cob1. Preheat BBQ at medium-low heat.
2. Make a rub by combining: olive oil, peppercorn blend, garlic and a few sprigs of dried or fresh rosemary in a small bowl.
3. Brush each side of steaks with the paste or rub until completely used up. (Brush a small amount at a time).
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.
5. Wrap rinsed corn in foil. Set aside.
6. Cook steaks on BBQ to desired doneness at mediumlow, turning once.
7. Place corn alongside steaks, turning once.
8. Serve steaks on a pool of reduction sauce, alongside potatoes and corn.
Blackberry Reduction1. 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.
See more: Grill, Pork, North American, Summer, Quick and Easy, Rice/Grain, Barbeque, Main, Potatoes, Beef, Dinner, BBQ