You may use blackberries, blueberries or strawberries (or a combination of two or all of the three) for this sauce. The ingredients and preparation are the same.
All three sauces work well on steak or chicken, however, the blueberry and blackberry sauces tend to complement steak better, while the strawberry sauce tends to work better with chicken. The mix of all three berries in a sauce works well on both and was preferred on chicken, by us, over the strawberry sauce (which we also enjoyed).
Cook the berries in a pot over medium heat—stirring with a spoon while cooking. While stirring, use the spoon to mash the berries and speed up their falling apart.
Blackberries break apart fairly quickly from the heat, but strawberries and blueberries take a little longer. Be patient and keep stirring the berries over heat until they are completely broken down (there will be a little of the berry left, especially with the blackberries, but you will eventually have mostly liquid). Your berries are ready when they are little more than liquid and any small parts of the berry that are left are all the same color as the liquid (color is especially important when cooking the strawberries).
Note: We prefer to keep the entire berry for our sauce, but you may wish to strain the liquid from the rest of the broken down berries. If you do use only the liquid, you may need to use a pinch or two of cornstarch to thicken the sauce (but only if the final sauce is too thin).
Remove the pot from the stove. Mix 1 tablespoon of agave and 1 tablespoon of Worcestershire sauce with the cooked berries while still hot. Adjust the amount of agave for desired sweetness.
Your sauce is ready. Now let's prepare the meat.
Serve hot with steak or chicken.
- 1½ cup Blackberries/Blueberries/Strawberries
- 1 Tbsp Agave
- 1 Tbsp Worcestershire sauce
We use London Broil steak, but this should work equally well for any steak. Also, this is just one way to prepare your steak. However you prefer your steak, it should still work well with the berry sauces.
Pre-heat the broiler to 475°.
Place the steak in a plastic container that has a sealable lid and is larger on all sides than the steak. Cover the steak with a thin layer of garlic powder, black pepper, salt and onion powder in equal amounts. You can pre-mix the ingredients in a bowl, but we simply spread them over the meat one at a time. Then flip the steak and cover that side with a thin layer of garlic powder, black pepper, salt and onion powder in equal amounts. Finally, spread some of each around the steak on all sides and close the container. Shake it vigorously for at least 20 seconds to evenly cover the steak.
This can also be done with a large sealable plastic bag. Simply cover both sides of the steak with garlic powder, black pepper, salt and onion powder in equal amounts before putting it into the bag. Add a few dashes of garlic powder, black pepper, salt and onion powder in equal amounts to the bag and seal. Shake the bag vigorously for at least 20 seconds to evenly cover the steak. Make sure the bag is sealed well to avoid mishaps.
Remove the steak from the container (bag), place on a broiling pan (containing water) and broil under the broiler for 10 to 15 minutes. Flip the steak and continue cooking for another 10 to 15 minutes (depending on how well you wish the meat to be done and the size of the cut of meat).
Cut into strips and serve.
Chicken (skinless, boneless chicken breast)
Note: See recipe for Herb de Provence.
- Garlic powder
- Black pepper
- Onion powder
- Steak (option of London Broil)
Place the skinless, boneless breast of chicken in a plastic container that has a sealable lid and is larger on all sides than the chicken. Cover the chicken with a thin layer of Herb de Provence. Then flip the chicken and cover that side with a thin layer of Herb de Provence. Some versions of Herb de Provence have salt, onion powder, garlic powder and/or pepper included in their mix. If yours does not, you may add a little of any or all of them with the Herb de Provence, but use about ¼ as much of these to one part of the Herb de Provence. Finally, spread some of the Herb de Provence around the chicken on all sides and close the container. Shake it vigorously for at least 20 seconds to evenly cover the chicken.
This can also be done with a large sealable plastic bag. Simply cover both sides of the chicken with Herb de Provence before putting it into the bag. Add a few dashes of Herb de Provence to the bag and seal. Shake the bag vigorously for at least 20 seconds to evenly cover the chicken. Make sure the bag is sealed well to avoid mishaps.
Remove the chicken from the container (bag), and cook on a grill for 10 to 15 minutes on each side or until the internal temperature reaches 165° to 170°.
Cut into strips and serve.
Adding the berry sauce
Cover the sliced steak or chicken with the sauce before serving. This adds to the appearance and blends the sauce better with the meat.
Or make multiple sauces (blackberry, blueberry and strawberry) and serve in bowls, giving your guests the option of which sauce(s) they would like with their meal.
- Skinless, boneless breast of chicken
- Herb de Provence
- Optional: Salt
- Optional: Onion powder
- Optional: Garlic powder
- Optional: Black pepper