Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Blueberries, loaded with antioxidants, have a balance of sweet and sour, which makes them an excellent base for a rich, tangy barbecue sauce. Fresh thyme rubbed on the steak dovetails wonderfully with the blueberries. Serve with fresh tomato wedges.

Carolyn Malcoun
Source: EatingWell Magazine, August/September 2006

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Recipe Summary

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce: Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.

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  • Preheat grill to high.

  • Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.

Nutrition Facts

322 calories; protein 25.8g; carbohydrates 16.8g; dietary fiber 1.3g; sugars 12.7g; fat 12.8g; saturated fat 3.4g; cholesterol 73.7mg; vitamin a iu 158.9IU; vitamin c 8.4mg; folate 21mcg; calcium 46.6mg; iron 2.3mg; magnesium 40mg; potassium 544.5mg; sodium 430.4mg; thiamin 0.1mg; added sugar 7g.
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Reviews (2)

3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/04/2013
Nice sauce! Like this sauce! It's so easy to make and yet so yummy. I added a pinch of smoked sea salt and ancho chili powder. Will definitely make again. Pros: quick and easy very tasty Read More
Rating: 4 stars
09/01/2013
Wow! Very nice flavor. I served the sauce with baked salmon instead of beef. I cooked down the sauce a bit longer to really condense the flavor. I put 1/4 tsp of shitimi togarashi (Japanese pepper powder) since I didn't have jalapeno pepper. It added a kick. I also used Scotch instead of Bourbon. I'll make it again with other meat. Read More
Rating: 5 stars
10/30/2011
Very good! I added about 1/4 tsp of chipotle powder to the sauce and loved it. The sauce would be great with duck or pork and braised cabbage too. Fed one of the leftovers to a co-worker and got high praise. The last filet is going to be topped with melted provolone and sauteed onion on a slider roll for a treat tonight. Read More
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