Blackberry Sauce for Flank Steak or Skirt Steak

This sweet and spicy blackberry sauce is a perfect pairing with a quick-cooking flank steak or skirt steak. The sauce is an easy blender sauce that can be kept in the fridge for a few days, and the flank steak is a cut that cooks very quickly (on the grill or in a skillet). In less than 10 minutes you have a scrumptious low carb main dish for dinner!

Jump to: RECIPE | Flank Steak vs Skirt Steak | Ingredients | Best Cooking Method

Flank Steak vs Skirt Steak

Flank steak (also called “jiffy steak”) is a cut from the cow’s side abdomen, close to the muscular thigh. It is famous for its intense flavor and for how tough it can be if improperly cooked. It is a lean steak that is best cooked rare or medium-rare (never medium). I

Skirt steak is also a lean cut of meat (cut from the muscular cow’s abdomen) that has the potential to become too tough to eat if cooked for too long.

Grilling or a quick pan-searing over high heat is the best way to cook these tough cuts of meat. The trick is to keep the cooking time to a minimum. A marinade helps to keep these cuts tender, or you can tenderize either cut of meat with a mallet prior to cooking them to make them less chewy.

*Important tip: Always cut against the grain of the muscle fibers when you are cutting either of these steaks. It will make the meat much more tender and easy to chew.

Flank steak or skirt steak can be extremely tender, melt in your mouth steaks when cooked properly. These cuts of meat are often used interchangeably in popular dishes like fajitas or carne asada tacos.

Ingredients

Here is a photo of the needed ingredients for the steak and the spicy blackberry sauce. Specific measurements are found in the recipe below.

Growing Blackberries

There are many varieties of blackberries that can grow in different microclimates. When I lived in Oregon they grew wild on our hobby farm and they were actually quite a nuisance.

When I moved to Minnesota, I was so disappointed that I couldn’t grow them in this climate. Then in 2021 I found a variety that grew well here, called Black Satin and life in the berry patch was good again!

Below is a photo of the Black Satin thornless variety that I grow in Minnesota. I followed the guide for growing the sweetest raspberries and they are thriving. For specific details on growing Black Satin blackberries, this chart is quite helpful.

If you like my articles about cooking and gardening, subscribe to my weekly newsletter, where I share free recipes and gardening tutorials.

Blackberry Sauce for Flank Steak

This is a quick-cooking steak with a glaze of spicy blackberry sauce. Once the sauce is made, the whole dish takes only 5 minutes.

5 from 1 vote

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Servings 6

Calories 301

Author Dorothy Stainbrook

Equipment

• cast iron skillet or cast iron griddle or grill
• sharp knife
• Food processor or blender

Ingredients

1x2x3x

• 1 pound flank steak can use skirt steak
• 1-2 teaspoons kosher salt
• 1 teaspoon black pepper
• ¼ cup scallions thinly sliced
• 1 ½ tablespoons fresh oregano minced
• 1-2 tablespoons olive oil
• 1 cup blackberries fresh or frozen
• 1 cup honey
• 1 cup red wine vinegar
• 2 chile peppers I used serrano chiles, coarsely chopped

Instructions

 

• Cut the meat into 3-4 filets, depending on how long it is.

  Marinate the meat by tossing it in a bowl (or coating it in a ziplock bag) with the salt, pepper, scallions, oregano and oil. If using a bowl, cover with plastic wrap.

  Place in the refrigerator to marinate for at least 2 hours or overnight. Bring to room temperature for 30 minutes before cooking
  1 pound flank steak, 1-2 teaspoons kosher salt, 1 teaspoon black pepper, 1/4 cup scallions, 1 1/2 tablespoons fresh oregano, 1-2 tablespoons olive oil
• In a food processor or blender, puree the berries, honey, vinegar and peppers until thoroughly blended. Pour into a saucepan and cook mixture over medium heat for about 20 minutes.

  Strain it through a fine-mesh colander or cheesecloth to remove the blackberry seeds and set aside to cool.
  1 cup blackberries, 1 cup honey, 1 cup red wine vinegar, 2 chile peppers
• Add a little oil to a cast iron skillet or griddle and heat it up over fairly high heat until it is just starting to smoke. Place the room temperature steaks on the skillet and cook (sear) on each side for about 2 minutes, flipping them with tongs.

  Brush the blackberry sauce over the tops of the steaks and cook for another minute.
• Spoon any remaining blackberry sauce over the steaks before serving.

Nutrition

Calories: 301kcalCarbohydrates: 51gProtein: 17gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 45mgSodium: 48mgPotassium: 406mgFiber: 2gSugar: 48gVitamin A: 238IUVitamin C: 28mgCalcium: 35mgIron: 2mg

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