Saturday, May 23, 2009

Sensational Steak with Raspberry Sauce

We absolutely love this steak recipe for a myriad of reasons, the most important one being that it tastes amazing! But the other reason it's one of our all-time grilling favorites is because it was the recipe, that upon reading the list of ingredients, our initial thought was "yuk". The ingredients they were suggesting we layer upon a perfectly grilled rib-eye seemed horribly mismatched and certainly a recipe for disaster. Or so we thought at the time.

Now, at that point and time in our lives we had not yet discovered how magnificently different fruits, vegetables, herbs, cheeses, and meats, when allowed to perform together, could be such a big hit. After all, we were still cooking in a world where a Cobb salad was our idea of mixing it up and going crazzzzzzzy!

But we trusted this cookbook, we were feeling adventurous, and if truth be told, the picture of this enticing steak was nothing less than slobber-worthy, so we decided to give it a try. Besides, we both love sitting around reading cookbooks for fun and are both suckers for a beautiful photograph of food, so if we see it, and we like what we see, we must make it.

So, right off the bat we X out two of the ingredients because we unanimously decide that (1) we don't want figs on our steak and (2) ham on top of steak is just overkill. Today, however, the figs don't sound like such a bad idea, so we'll leave them in the recipe in case you're a big fig fan. Yes Sarah, we are talking about you up there in Canada. Go crazy with your figs!

We found the rest of the recipe to be pure genius. We made it, we ate it, and we fell in love with "horribly mismatched" ingredients. That day was the beginning of a brand new adventure for us in the kitchen. Nowadays, we welcome recipes that sound a little crazy. We have eaten at our fair share of wonderful restaurants that get creative with food combining, and time and time again, we find ourselves falling in love with a new flavor sensation. Basically, what we have learned over the years is that anything goes!

Between talented chefs preparing our meals and us cooking them up ourselves, we've rarely been disappointed and are super confident that you will not be disappointed with this Gold Medal Winner today. (We awarded it the Gold medal..... ...because it is worthy!)


Sensational Steak with Raspberry Sauce

1/2 Pint Red Raspberries
3 Tablespoons Sugar
2 Tablespoons Balsamic Vinegar
One tablespoon Oil
One Small Red Onion, thinly sliced
One Teaspoon Finely Chopped Fresh Rosemary
3/4 Teaspoon Garam Masala (DO NOT SKIP THIS! It is the glue)
Freshly Ground Pepper
8 Boneless Rib-eye or Beef Tenderloin Steaks (2-1/2 lbs)
6 Ounces Blue Cheese, crumbled
8 Large or 16 Small Figs, quartered (optional)

In a small saucepan over medium heat, combine the raspberries, sugar, and vinegar. Simmer for ten minutes, or until reduced by half.

Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and cook for 5 minutes, or until soft. Add the rosemary, garam masala, and1/2 teaspoon pepper ( and figs) and cook a couple more minutes. Set aside and keep warm.

Season the steaks generously with salt and pepper. Grill or broil the steaks for 12 minutes, turning once, until a thermometer inserted in the center registers 145 degree for medium rare.

Place each steak on a plate. Evenly divide the cheese on top of the steaks and cover with some of the onion mixture. Drizzle a few tablespoons of the raspberry sauce all over it. OR drizzle raspberry sauce THEN the onion mixture. YOU decide!

Take a bite.

Now you know what heaven is like......


Sarah said...

Ok, first things first...THERE WERE SUPPOSED TO BE FIGS IN THIS RECIPE??? I feel betrayed. Ok,I'm over it. Now the question is fresh figs or dried figs?

Sheri said...

The recipe does not specify fresh or dried, but I'm going to go with fresh. In the original pic they certainly look fresh. Why don't you try it out Sarah and report back to us on what we've been missing all these years!

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