4 years ago


Grilled New York Strip Steak with Blackberry


This 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 honey
  • 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.