Blackberry Sirloin Steak with Asparagus

IMG_1993I’d say that’s a pretty tempting bit of beef there and if I hadn’t eaten all the steak already I would probably have some more.  I had some blackberries in the fridge that needed using so I created a sweet sauce for my sirloin.  A good Zinfandel with blackberry notes was perfect with this little dish.


Sirloin Steak

6 or 7 blackberries – chopped up with one or two extra for garnishing (double the sauce recipe for more than 1 steak)

2 tbs Worcestershire sauce

1 garlic clove – chopped

1 tsp white vinegar

3 tbs brown sugar

1 bunch asparagus

1 tbs blackberry olive oil

pepper to taste


For asparagus, heat oven to 350 degrees and place asparagus in a pan. Drizzle with blackberry olive oil. If you don’t have any, crush up a blackberry with a tbs of regular olive oil.  Add some pepper to taste and cook for 15 minutes.

For the sauce, place the chopped blackberries in a small sauce pan.  Cook on high until they are reduced to a more liquid state, crushing them with a fork if necessary.  You should be left only with the small single berries instead of large clumps of the berries and the juice.  Add the Worcestershire sauce, garlic and vinegar.  Stir and reduce just a bit then add the brown sugar.  Stir and continue to cook on medium until it thickens.

As your sauce cooks, heat up a skillet for your steak.  It’s hot enough once you add a few droplets of water and they sizzle.  When the water has evaporated and the skillet is perfectly dry, cook the steak for 3 to 4 minutes per side for a medium rare steak.  Let it sit for 5 minutes on your plate before topping with the sauce and plate up the asparagus beside it for a delicious and decadent steak dinner (or lunch, in my case!).

Try coating your steak with a little cocoa powder or some peppercorns for a different taste.  Both would go well with the blackberry sauce!

The more and more I check out recipes online, the more I notice that few are full meals.  I might see a good entree but I have no idea sometimes what I should cook up as a side dish.  I hope that mine are a bit more handy when I include a side dish along with it.


3 responses to “Blackberry Sirloin Steak with Asparagus

  1. Pingback: Cooking A Steak In A Cast Iron Skillet | Dishing it out with Clarissa·

  2. Pingback: Sirloin Steak With a Creamy Bourbon Peppercorn Sauce | Dishing it out with Clarissa·

  3. Pingback: Cooking A Steak In A Cast Iron Skillet | Dish With Clarissa·

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