Rosemary Rubbed New York Steak with Blackberry Sauce And A Side Of Grilled Zucchini

Sweet and savory is a favorite combination of mine and summertime provides us with lots of fresh fruit to get my sweet on. Here is a complete meal to grill outdoors that is pretty enough to serve to guests and certainly meets my calorie/protein ratios while providing wonderful flavors that take advantage of fresh fruits and vegetables of the summer season.

Ingredients:

2 Tablespoons olive oil
2 cloves garlic, crushed
½ teaspoon dried rosemary
¼ teaspoon black pepper
1 pound of New York Strip Steak trimmed extra lean
12 ounces blackberries
3 Tablespoons Worcestershire sauce
2 Tablespoons balsamic vinegar
2 Tablespoons tomato paste
½ teaspoon ground mustard seed
1/8 teaspoon cayenne pepper
3 Tablespoons water
3/4 teaspoon sea salt
2 cups zucchini slices ( about ½ inch thick)
Handful of whole blackberries (garnish)

Directions:

Prepare grill for direct grilling (medium-high)
Combine oil, garlic, rosemary and black pepper
Rub over steaks and on zucchini
Let stand for at least 10 minutes
In a 2 quart pan combine blackberries, Worcestershire sauce, vinegar, tomato paste, mustard, cayenne, water and ¼ teaspoon salt.
Heat to simmering on medium, and simmer for 5-7 minutes until blackberries have softened, stirring occasionally.
Remove from heat, carefully mash the blackberries with a potato masher and allow to cool.
Sprinkle the steak with ½ teaspoon salt and grill to desired doneness along with the zucchini slices(about 8 minutes for a 1 inch thick steak to medium) turning once during grilling.
Remove to a cutting board and allow to stand for 10 minutes.
Pour sauce through a sieve set over a medium bowl, pushing through with a spoon. Discard the solids.
Slice the steak into thin strips and serve with the sauce.
Arrange the grilled zucchini slices alongside and garnish with the fresh berries.

Nutrition: This makes 4 servings, each around

225 calories and
28 grams protein