2 years ago


Grilled New York Strip Steak with Blackberry


impressive steak recipe features a flavorful reduction of vinegar and honey infused
with fresh blackberries. Tip: Don’t want to heat up the grill? Follow
these steps
to make a perfectly seared steak using a cast iron skillet.

4 servings
Preparation time: 35 minutes plus 1 hour
chilling time



  • 2
    (10-ounce) Grass Fed New York Strip Steaks, boneless (1 inch thick)
  • 2
    teaspoons Lunds & Byerlys Minnesota Steak Seasoning
  • ¼ cup
  • ¼ cup
    white organic balsamic vinegar
  • 1 ½ cups
    fresh organic blackberries, divided
  • 1
    teaspoon finely chopped parsley (optional)


  1. Season
    both sides of the steaks with steak seasoning and wrap in plastic wrap. Chill
    for 1 hour.
  2. Heat
    grill to high. While grill is heating, make the gastrique. Place the honey in a
    medium sauce pan and cook over medium-low heat, stirring constantly until it
    turns dark amber in color, about 3 to 5 minutes. Honey will froth and bubble so
    be careful not to let it boil over. Add the vinegar and 1 cup blackberries and
    continue cooking on medium-low to low heat until the mixture has reduced to a
    syrupy consistency, about 12 minutes.
  3. Put
    gastrique through a fine mesh strainer, mashing berries with a spoon to strain
    out the blackberry seeds and press as much of the berries through the sieve as
    possible. Discard seeds.
  4. Place the
    steaks on the grill and cook until golden brown and slightly charred, 3 to 4
    minutes. Turn the steaks over and continue to grill 3 to 4 minutes for
    medium-rare (an internal temperature of 135 F), 4 to 6 minutes for medium (140
    F) or 7 to 9 minutes for medium-well (150 F).
  5. Remove
    steaks from grill and let rest for 5 minutes. Divide gastrique between steaks
    and drizzle across the top of each steak. Garnish with remaining berries and
    chopped parsley.