Adding a layer of fruit to your steak preparation will impart a completely new flavor profile to your seared beef


For the Steak:

  • 2 (10 oz.) Black Angus NY Strip Steaks
  • ¼ c. Extra Virgin Olive Oil
  • ½ c. Fresh Blueberries
  • 4 tbsp. Molasses
  • ½ c. Balsamic Vinegar
  • Salt and Pepper – to taste
  • 1 Ziploc Bag

For the Fennel:

  • 1 Bulb Fennel (tops removed, sliced ½ inch thick)
  • 1 Shallot (thinly sliced)
  • ½ c. Extra Virgin Olive Oil
  • Salt and Cracked Black Pepper (to taste)


For the Arugula Salad:

  • 4 c. Loosely Packed Arugula
  • ½ Orange (zested, then peeled and segmented)
  • 2 tbsp. Extra Virgin Olive Oil
  • ½ Lemon (Zested and Juiced)
  • Salt and Cracked Black Pepper (to taste)



1. In a blender or food processor, puree the blueberry, vinegar, molasses, and olive oil together until smooth. Place the mixture in a Ziploc bag, add the steaks and allow to marinate for 20 minutes. Remove the steak and season with salt and pepper.

2. Grill or sautée the steak to your preferred temperature. The char will caramelize the blueberry marinade and impart a wonderful, fruity flavor.

3. Heat the olive oil in a sautée pan over medium heat and add the shallot and fennel. Cook for 15-20 minutes of medium to low heat, stirring frequently until the fennel is quite soft.

4. In a mixing bowl, combine the salad ingredients and reserve for plating. Plate the steak and top with the fennel confit. Serve alongside the Arugula Salad.


Tip: Marinades often require a long time to work, but fruit forward marinades, such as this one, allow you to develop flavor quickly and have the added benefit of a sweet finish as the natural sugar caramelizes during cooking. 

Total prep/cooking time: 30 minutes

Serves: 2

Recommended Sides:

  • Potato Salad
  • Marinated Cherry Tomatoes