Live Real. Eat Real.

Blueberry-Chipotle Steak Sauce

  • Tomato Puree (Water, Tomato Paste)
  • Distilled Vinegar
  • Corn Syrup
  • Salt
  • Raisin Paste
  • Crushed Orange Puree
  • Spices and Herbs
  • Dried Garlic and Onion
  • Caramel Color
  • Potassium Sorbate (to Preserve Freshness)
  • Xanthan Gum

This is what you put on your steak every time you pour a puddle of A-1 on it.

It could be worse, I suppose; regular corn syrup (such as Karo), while still a refined product, is mostly glucose as opposed to high-fructose corn syrup which is very high in – you guessed it – fructose.  Caramel color and potassium sorbate are generally deemed “safe” by the FDA (not that that means a whole lot) and have been around for years and years.  Xantham gum is a fermented polysaccharide, usually derived from corn, and is a popular thickener and stabilizer, especially with low carb dieters and cooks because it is very low in carbohydrates and very high in fiber.

You’ll have to excuse me if I give A-1 a pass, though – while it lacks nasty things like HFCS and MSG, many of the ingredients are highly refined and since the syrup, caramel color and xantham gum are all very likely corn-based, it is also very likely they are the products of genetic modification.  Thanks, but no thanks.

Lately, if I put anything on my steak at all, it is a reduction of some sort – the pan juices, or some beef stock if we’re grilling, reduced with some red wine and onion or garlic.  Most of the time we merely rub it with steak seasoning, cook it and eat it nekkid.  However, there’s something to be said for a good steak sauce, and when Patty asked me last week to come up with a use for blueberries I began to wonder if I could use them in a sauce for meat in some way.

Yes, you can.  And it’s darn tasty, too – after we drizzled some on our grass-fed steaks the other night, Beloved immediately put the remainder (it makes almost 2 cups) in an old squeeze bottle we had put away that used to hold Heinz low-sugar ketchup.

In the interest of transparency, I used the last of my canned chipotle peppers in this recipe and will either be looking for a different brand or making my own in the future; one of the last ingredients on the can was “wheat flour.”  ::sigh::  I’m a wee bit peeved with myself for not looking at the ingredient list on the can before this point, but I suppose the minute amount of wheat flour contained in that single tablespoon of minced chipotle and adobo won’t kill us, especially spread out over 16 servings.  My apologies to all of my gluten-free readers – try using a tablespoon of ancho chili powder in its place.

Blueberry-Chipotle Steak Sauce

Blueberry-Chipotle Steak Sauce

makes 2 cups, or 16 servings

2 tablespoons olive oil
1/2 large sweet onion, very finely chopped
1/2 teaspoon kosher or sea salt
2 cloves garlic, minced
2 cups dry red wine
1 pint fresh blueberries
2 sprigs fresh rosemary
1 tablespoon canned chipotle pepper, seeded and minced plus sauce
2 tablespoons raw honey (optional)
kosher or sea salt and freshly ground black pepper to taste

Heat a large skillet over medium heat. Add the olive oil, onion, ½ teaspoon kosher salt and sauté until the onion is soft and golden. Add the garlic and cook just until garlic begins to become fragrant, about 1 minute more. Carefully pour in the wine, stirring well; add the chipotle, blueberries and rosemary.

Continue to cook until the liquid has reduced by about half and the blueberries are very soft. Remove from heat; remove and discard the rosemary. Place a fine mesh sieve over a large bowl and carefully pour the mixture into the sieve, pressing down with a large spoon to extract all of the sauce; discard the solids.

Return the sauce to the pan over low heat. Taste; season with additional salt and pepper and honey, if desired.  Cook until slightly thickened, 3 to 5 minutes.

Serve drizzled over the steak of your choice.

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Posted in participation of Kelly the Kitchen Kop’s Real Food Wednesday

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