Espresso-Rubbed Steak with Blueberry Glaze

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Espresso-Rubbed Steak with Blueberry Glaze

When life gives you blueberries…dinner is Espresso-Rubbed Steak with Blueberry Glaze. Make more of the glaze ‘cos this tangy, flavourful sauce enhances chicken and fish dishes, too.

For Steak:
Lean, grass-fed steak of your choice, 2 strips
Espresso Powder, 1-2 tsp
Salt and Pepper
Coriander, 1 tsp, optional
Brown Sugar, 1 tsp, optional
Butter, 2-3 tbsp

For Blueberry Glaze:
Garlic, 4 cloves, chopped
Blueberry, 1-2 packs
Balsamic Vinegar or Lemon Juice, 1/2 tbsp
Beef Broth, 1/2 cup
Honey, 1 tbsp
Oregano, 1 tsp
Corn Flour, 1-2 tsp (optional)

For Steak:
Marinade beef at least 2 hours in advance and chill.
Soak blueberries in salted water for 20 mins to clear pesticide residue.
Pre-heat a grill pan, melt butter. Cook steak on both sides as preferred.

For Blueberry Glaze:
Heat olive oil, sauté garlic. Add blueberries, crushing with spatula while cooking.
Add beef broth.
Add oregano, honey and lemon water or vinegar. Stir.
Add corn flour if you desire a thicker sauce. Mix well.
Pour over steak and serve.
Keep the remaining in freezer or chiller for other dishes

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