Raspberries and steak

By • July 3, 2011 • 30 Comments

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Author Notes: Somehow this worked. If you don't have a wonderful balsamic vinegar, then you should use a ruby port instead.Sagegreen

Food52 Review: It's definitely an unusual combination, but as Sagegreen succinctly put it, "somehow this worked." So, maybe we should just embrace that and not question it. But, you know what, I'm going to take a minute to try to figure out why. Red onions brown and sweeten off to the side while you cook your steak, leaving delicious crispy browned bits in the pan. Then you meld together the flavors already in the pan with raspberries and a generous dose of balsamic vinegar. The resulting sauce is intense, tart and sweet, but also remarkably meaty and savory, which allows it to pair well with the steak. It almost reminded me of a gastrique. If you're sensitive to strong acidity, you might want to try Sagegreen's suggestion to use port instead, but I loved the mouth coating bold flavors of the sauce. I’d recommend serving this with very mildly flavored, even creamy sides, not a salad with vinaigrette as that would be just too much vinegar. - fiveandspicefiveandspice

Serves 2 to 3

  • 1 generous pinch of pink Himalayan salt, divided
  • 1 pound grassfed fillet sirloin, cut vertically into 4 strips
  • spray of grapeseed oil
  • 1 red onion, sliced into rings
  • 1/2 cup aged balsamic artisan vinegar (I used Ariston's 'very best' from Modena)
  • 4 ounces raspberries
  • 1/2 teaspoon crushed pink, white and green peppercorns or more, divided
  • Thai basil leaves for garnish
  • (optional enhancements-roasted garlic and fresh grated ginger)
  1. Pound the steak a bit with the smooth side of a meat mallet. Add a generous pinch of salt to both sides of the steak. Let this rest for about 40 minutes, room temperature. If you do refrigerate, then make sure your return the steak to room temperature before cooking. The steak should be dry.
  2. When ready to cook, heat the grapeseed oil in a heavy braising pan to a high heat. Add and begin to cook the onions. Move the onions to the sides of the pan. Then add the steak. If you want, you can include a little grated ginger and garlic you have already roasted for flavor enhancements. Sear the steak on one side for about 4 minutes, so it has turned crusty brown on the outside, then turn over and sear on the other side the same way. Check by inserting a knife sparingly (so you don't release a deluge of juice) in to the steak, to see if the it is cooked enough for you. If it is done to your liking, remove the steak to a plate to let rest. Add the peppercorns right away. Keep the onions in the pan.
  3. Add the raspberries, pinch of salt, and vinegar. Stir and cook until the vinegar has reduced by almost 1/2.
  4. Drizzle the reduced vinegar over the steak. Spoon the onions and raspberries on top. Garnish with Thai basil leaves or a comparable herb. Add a pinch more of the crushed peppercorns and Himalayan salt. Hope you enjoy!
Jump to Comments (30)

Tags: fruity and savory

Comments (30) Questions (0)

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5 months ago Ziggy

Well this was entirely delicious! I made it with duck breast and it was everything I could want in a sauce

Bike2

5 months ago Sagegreen

Thanks, Ziggy. Duck would go well with this sauce.

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over 1 year ago carswell

This sounds like an utterly decadent way to enjoy steak.

Bike2

over 1 year ago Sagegreen

Thanks, carswell. What a nice way to anticipate this recipe. I hope you will enjoy it!

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over 1 year ago Chef Tracy D

I made this the other night and served it with risotto. It was fantastic! My boyfriend actually requested that this be his last meal:)

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almost 2 years ago ChefFace

yummm... I have made blueberry sauce for steak, but rasbperries sound even better! I am feeling like this is a sunday dinner winner for this weekend, thank you!!!! mmm roasted garlic and berriessssss

Smokin_tokyo

over 2 years ago BoulderGalinTokyo

This is a very wonderful combination of steak and raspberries. Just now and then a pepper pop, we really loved it. Thank you for this recipe.

Bike2

over 2 years ago Sagegreen

Thanks so much BGT! I am so glad you enjoyed it. Love that photo of you btw.

Smokin_tokyo

over 2 years ago BoulderGalinTokyo

Thank you. LOL But I've got my eye on your 313 recipes!

Bike2

over 3 years ago Sagegreen

Thanks, everyone. Just back from camping. So much happens on this site is just a few days! Hope to catch up a bit.

Checker

over 3 years ago checker

Very original! Well done!

Me

over 3 years ago TheWimpyVegetarian

Wow! This is a perfect combination of sweet, tart and savory! Save this one to make very soon!!

Me

over 3 years ago wssmom

hmmmm wanna do this on the grill ... love the concept!

Lorigoldsby

over 3 years ago lorigoldsby

Beautiful!

Bike2

over 3 years ago Sagegreen

Thanks, lori!

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over 3 years ago gingerroot

What a beautiful steak! A knock-out savory use for raspberries. Hope to try this soon!

Bike2

over 3 years ago Sagegreen

Thanks, gingerroot. Let me know if you try this what you think!

Me

over 3 years ago This Little Piggy (Lisa)

Great picture and lovely flavors. Wish I'd done this with our steak yesterday.

Bike2

over 3 years ago Sagegreen

Thanks, Lisa. I would never have thought to do my steak this way if it weren't for the theme of this week! But I will do this again.

Dscn3274

over 3 years ago inpatskitchen

This one's calling out to me...just beautiful!

Bike2

over 3 years ago Sagegreen

Thanks, inpatskitchen!

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over 3 years ago lapadia

Fabulous, and in my opinion the photo is "magazine worthy"!

Bike2

over 3 years ago Sagegreen

Wow, thanks, lapadia!! That means a lot to me!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Seriously!

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over 3 years ago Jalapenocheese

Hi i was just wondering if you can use frozen raspberries with this recipe?

Bike2

over 3 years ago Sagegreen

Thanks, Japapenocheese. I don't think frozen raspberries would work out for this. They can work great in a frozen drink, wonderfully well in a pancake, but here I just think they would just get too mushy and watery. If you happen to try it anyway, please let me know if they can work. I could be wrong!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Wow! Wow, wow, wow, wow, WOW!

Bike2

over 3 years ago Sagegreen

Thanks, b! The sweetness of the raspberries with the balsamic is surprisingly amazing. Just when I thought I was done with recipes for the week, this popped into my head. It is so easy to make, too!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This sounds terrific, I love steak with some vinegar and the balsamic reduction and raspberries are perfect.

Bike2

over 3 years ago Sagegreen

Thanks, sdebrango. I was really surprised at the results.