Berry Balsamic Marinade And Sauce

I used this creation on cheap cuts of round steak and a 1.5 pound london broil and was surprised how tender the steaks were and the sauce was delicious. I also used it on chicken and it was an equal success. The marinade doubles as a sauce when simmered with shallots. Try on different cuts of steak, chicken or even pork. You will even find yourself running your veggies through the sauce! Created for rsc #12.

Steps

In a blender or food processor add wine , vinegar , strawberry preserves , garlic , splenda , coffee , salt , pepper , pitted cherries and blueberries.

Puree.

Place meat in a large zip lock bag and pour in marinade.

Marinate in the refrigerator for at least 4 hours or over night for steak and for at least 30 minutes and up to 4 hours for chicken.

Remove meat and pour marinade into a small saucepan.

Add finely chopped shallot and set aside.

Preheat broiler or prepare grill.

Broil or grill meat until cooked to desired doneness.

While meat is grilling bring sauce to a boil and then simmer.

Stir in butter.

If using london broil , thinly slice crosswise , against the grain.

Add any juices on the cutting board to the sauce.

Serve with sauce.

If using chicken or other steak cuts - serve with sauce.

Ingredients

marsala, balsamic vinegar, no-sugar-added strawberry preserves, garlic cloves, splenda brown sugar blend, coffee, kosher salt, fresh ground pepper, fresh cherries, fresh blueberries, shallots, butter