Grilled Steak with Tasso Maque Choux
INGREDIENTS:
2 1/2 c Fresh or frozen blueberries
1 sm Onion, chopped
1/4 c Molasses
1/4 c White wine vinegar
1/4 c Ketchup
3 tb Prepared mustard
1/2 ts Ground red pepper
4 T-bone (6 to 8 ounce) steaks
2 1/2 c Fresh or frozen blueberries
1 sm Onion, chopped
1/4 c Molasses
1/4 c White wine vinegar
1/4 c Ketchup
3 tb Prepared mustard
1/2 ts Ground red pepper
4 T-bone (6 to 8 ounce) steaks
Combine first 7 ingredients in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer, stirring often, 15 minutes. Cool 10 minutes. Process mixture in a blender until smooth, stopping once to scrape down sides. Keep warm.
Grill steaks, without grill lid, over medium-high heat (350F to 400F) 4 to 6 minutes on each side or to desired degree of doneness. Serve with sauce.
Grill steaks, without grill lid, over medium-high heat (350F to 400F) 4 to 6 minutes on each side or to desired degree of doneness. Serve with sauce.