Peppered Steak with Blackberry Sauce

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INGREDIENTS

  • 1/3 cup lemon juice
  • 1/3 cup Crisco® Pure Vegetable Oil
  •  1/3 cup Crisco® Puritan® Canola Oil with Omega-3 DHA
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 4 (4 to 6 oz.) beef tenderloin or eye of round steaks, trimmed of fat
  • Salt and coarsely ground black pepper
  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Smucker’s® Seedless Blackberry Jam
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon onion powder
  • 1/4 cup fresh or thawed frozen blackberries

DIRECTIONS

  1. MIX lemon juice, oil, onion and garlic in large resealable plastic food storage bag. Place steaks in marinade. Seal bag; refrigerate 6 to 24 hours, turning bag occasionally. When ready to cook, season steaks with salt and coarsely ground pepper. Discard marinade.
  2. SPRAY grill rack with no-stick cooking spray. Heat grill.
  3. COOK jam, vinegar and onion powder in small saucepan over medium heat until jam is melted, stirring constantly. Remove from heat.
  4. PLACE steaks on prepared grill. Cook 8 to 12 minutes or until desired doneness, turning once halfway through cooking time. To serve, top steaks with blackberry sauce. Sprinkle with fresh blackberries.
  5. Steaks can also be broiled in the oven. Place on broiler pan sprayed with no-stick cooking spray. Broil 4 to 6 inches from heat for 7 to 10 minutes or until desired doneness, turning once halfway through cooking time.