As promised yesterday, here’s winemaker Scott McWilliam’s recipe for Blackberry Cabernet Marinated Steaks.
The marinade combines fresh blackberries with just the right amount of balsamic vinegar, olive oil and fresh basil for plenty of palate-pleasing zing.
Steaks can marinate for several hours or up to 2 days, which allows you to plan ahead if you’re entertaining. Consider preparing these perfect-for-summer steaks as the main attraction in a hearty Father’s Day meal.
All of the ingredients should be available at your local natural or organic food store.
Blackberry Cabernet Marinated Steaks
Makes 4 servings
Prep time: 15 minutes
Marinate time: Several hours to 2 days
Cook time: 10 minutes
3/4 cup Cabernet Sauvignon
1½ cups fresh blackberries, crushed
3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil
1/2 teaspoon salt
Freshly ground pepper to taste
4 grilling steaks, such as New York, rib-eye or tenderloin
Chopped fresh basil (optional garnish)
- Stir together wine, blackberries, balsamic vinegar, olive oil, basil, salt and pepper in resealable plastic bag. Remove 1/2 cup marinade and set aside.
- Place steaks in bag; seal and refrigerate steaks and reserved marinade for several hours or up to 2 days.
- Remove steaks from marinade and discard contents of bag. Grill steaks over medium heat 5 minutes on each side or until cooked to your liking.
- Remove from grill; spoon reserved marinade over top, and sprinkle with chopped basil.
- Pair with same wine used in the marinade.
Recipe and photo courtesy of McWilliam’s Wine