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.) NY Strip Steaks
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/2 Cup Fresh Blueberries
  • 4 tbsp. Molasses
  • 1/c Cup 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)
  • 1 tsp. Garlic Powder
  • 1/2 Cup Extra Virgin Olive Oil
  • Salt and Pepper (to taste)

For the Arugula Salad:

  • 4 Cup Loosely Packed Arugula
  • 1/2 cup Orange (zested, then peeled and segmented)
  • 2 tbsp. Extra Virgin Olive Oil
  • 1/2 Cup Extra Virgin Olive Oil
  • Salt and 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: 22

Recommended Sides:

  • Potato Salad
  • marinated Cherry Tomatoes