Ingredients for Berry Balsamic Marinade And Sauce
- Marsala
- 1/2 cup balsamic vinegar
- 1/2 cup strawberry preserves
- 2 cloves garlic, minced
- 1 tablespoon Splenda Brown Sugar Blend
- 1 tablespoon instant coffee granules
- 1 teaspoon Kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/2 cup fresh pitted cherries
- 1/2 cup fresh blueberries
- 1/4 cup finely chopped shallots
- 2 tablespoons butter
- 1 1/2 pounds London Broil or other lean cut of meat
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How to Make Berry Balsamic Marinade And Sauce
- In a blender or food processor, combine 1/2 cup balsamic vinegar, 1/2 cup strawberry preserves, 2 cloves garlic (minced), 1 tablespoon Splenda (or sugar substitute), 1 tablespoon instant coffee granules, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 cup pitted cherries, and 1/2 cup blueberries.
- Blend until completely smooth.
- Place your chosen meat (1.5 lbs London Broil, or similar amount of other cuts) in a large resealable bag. Pour the marinade over the meat, ensuring it's fully coated.
- Marinate in the refrigerator for at least 4 hours (or overnight for steak) and at least 30 minutes (up to 4 hours for chicken).
- Remove meat from marinade, reserving the marinade.
- Add 1/4 cup finely chopped shallots to the reserved marinade in a small saucepan.
- Preheat your broiler or grill to medium-high heat.
- Broil or grill the meat to your desired doneness. (Note: Cooking times vary depending on the cut and thickness of the meat. Use a meat thermometer for accuracy.)
- While the meat is cooking, bring the sauce to a boil over medium heat. Reduce heat and simmer for 5-7 minutes.
- Stir in 2 tablespoons of butter.
- If using London Broil, thinly slice against the grain after cooking.
- Add any juices from the cutting board to the sauce.
- Serve the meat generously drizzled with the delicious berry balsamic sauce.
- Serve with your favorite sides! Roasted vegetables would be a wonderful addition.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
108g
Fat
6g
Carbs
13g
