Rosemary-Rubbed Strip Steak with Blackberry Sauce

I found this in a magazine at a doctor's office.  The wait was unusually short so I snapped a picture of the recipe and headed to the room without double-checking the publication.  I'm pretty sure it was Good Housekeeping, though!

2 tbsp vegetable oil
2 cloves garlic, crushed with press (I just used minced garlic)
1/2 tsp dried rosemary
2 (1-in.-thick) boneless beef New York strip steaks (about 1 1/2 lbs total)
2 (6 oz) containers blackberries
3 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
2 tbsp tomato paste
1/2 tsp ground mustard
1/8 tsp cayenne (ground red) pepper
whole blackberries, for garnish

1.  Prepare grill for direct grilling on med-high.
2.  Combine oil, garlic, rosemary and 1/4 tsp black pepper.  Rub over steaks, let stand 10 min.
3.  Meanwhile, in a 2-qt. saucepan, combine blackberries, Worcestershire sauce, vinegar, tomato paste, mustard, cayenne, 3 tbsp water, and 1/4 tsp salt.  Heat to simmering on med.  Simmer 5-7 minutes or until berries have softened, stirring occasionally.  With potato masher, carefully mash berries.  Let cool.
4.  While sauce cools, sprinkle steaks with 1/2 tsp salt, grill 8-10 minutes for med. doneness, turning over halfway through.  Transfer to cutting board.  Let stand 10 min.
5.  Pour sauce through sieve set over med. bowl, pushing through with spoon; discard solids.  Sauce can be refrigerated, covered, up to 4 days.  Thinly slice steak; serve with sauce.  Garnish with blackberries and serve with grilled vegetables, if desired.

My husband did think the reddish color of the sauce was a little strange with the meat, but it was tasty, nonetheless.  We paired this with a baked potato and salad.

Husband rating:  3.5 stars

Boys say:  thumbs up