Sirloin Steak w/Cabernet Blackberry Sauce

     If you love berries as much as I do, you'll appreciate any new ways to cook with them.  In this dish, sweet blackberry sauce pairs perfectly with hearty steaks and spicy black pepper.  In anticipation of warmer weather, tuck this recipe away for grilling days ahead!

Sirloin Steak with Cabernet Blackberry Sauce

2 cloves garlic, minced
2 Tbsp. balsamic vinegar
3 tsp. chopped fresh thyme
1 Tbsp. coarse ground black pepper, plus additional to taste
1 Tbsp. dijon mustard
1 tsp. olive oil
(4) 1-inch thick top sirloin steaks
Olive oil cooking spray
2 shallots, minced
1/2 C cabernet sauvignon wine
1 C low-sodium beef broth
4 C fresh blackberries, divided plus plenty for noshing on while preparing this dish!
1/2 tsp. Kosher salt
2 tsp. unsalted butter, cold

In a small bowl, combine garlic, vinegar, thyme, pepper, Dijon and oil.  Rub mixture on all sides of steaks, transfer to a re-sealable container, cover and refrigerate for 4-24 hrs.  I'd personally do this overnight---the longer you marinade, the better. 

Heat a medium saucepan on medium high and mist with cooking spray.  Add shallots and saute, stirring frequently, until soft and light golden, about 2 minutes.  Stir in wine, broth and 3 cups blackberries and bring to a boil.  Reduce heat to medium and simmer, stirring occasionally, for 10  minutes, until berries are very soft and liquid is reduced by about half.  Remove from heat.

Over top of a small bowl, strain blackberry mixture through a fine mesh strainer, gently pressing on solids with a ladle to extract juice from berries; discard solids.  Rinse saucepan; return blackberry sauce to pan over low heat, cover and keep warm.

Season steaks with kosher salt and grill for about 3 minutes per side, until an intant-read thermometer registers 145 degrees when inserted in center of steak.  Let steak rest for 3 minutes.  Return sauce to medium heat and stir in butter until melted.  NOTE:  do not use oil or pre-melted butter, as it will not emulsify).  Place steaks on serving plates.  Top with blackberry sauce and remaining blackberries, dividing evenly. 

Serves 4