Strawberries are normally the only berry I really enjoy. Raspberries burned me about 10 years ago (long story, involving vodka and boxing) and blueberries didn’t particularly blow me away. When I was really little my mom and I lived near Houston and I remember picking blackberries with her, and her making pies/cobblers. As an adult, the bitterness and huge seeds sort of through me off. Then, one day last summer, the grocery store had blackberries on sale and so I thought I would give them another go.
As with before, I just couldn’t get past the seeds. Then an idea began to form that just snowballed. My mom had mounds of fresh basil growing in the backyard so I grabbed up a bunch and thought that blackberries, basil and balsamic vinegar would probably taste well together. I’ve spent the last year perfecting this recipe and although my favorite place to use it is on flank steak it’s equally delicious on pork tenderloin.
Below is the recipe for the glaze, as well as how to use it on both flank steak and pork tenderloin. This stuff is very versatile and just packed with flavor. Whenever I make the flank steak, I serve it over a bed of fresh spinach and arugula with sliced strawberries and cheddar cheese crumbles (or Feta!) – no dressing required.
In the bowl of a food processor, pulse the blackberries until pureed, then pour through a sieve into a medium-sized bowl. Using a spatula or the back of a spoon push all of the puree through the sieve until only seeds remain, and then discard them. Finely chop the basil and add to the puree as well as the remaining ingredients. Whisk until incorporated and sugar is dissolved.
For flank steak: this marinade will work for 1-2lbs of steak. Place the steak in a one gallon Ziploc baggie and cover with marinade. Massage into the meat and then seal the bag, pushing all the air out as you go – you want the marinade pushed into the meat. Let rest on the counter for approximately 20-30 minutes. While the steak is resting get your grill going to 650°F. Sear the steak for 4 minutes per side for medium-rare, and then let rest for another 10 minutes before slicing against the grain.
For pork tenderloin: same as steak, except for cooking method. Get your grill to about 500°F and sear all sides of the meat, then reduce temperature to 350°F and cook until internal temperature reaches 160°F, turning every 10 minutes or so. Cook time will depend on the thickness of the meat.