Ingredients

• 1 cup fresh berries (blueberries, blackberries, raspberries, or strawberries)
• 1 shallot
• 1 teaspoon + 1 tablespoon olive oil, divided
• 3 tablespoons balsamic glaze
• 1 teaspoon Dijon mustard
• ½ teaspoon crushed red pepper
• 1 ½ lb boneless grilling steaks (such as top sirloin, New York strip, or ribeye)
• 1 tablespoon spicy Montreal steak seasoning
• ¼ cup crumbled blue cheese (optional)

Steps

1. Chop berries and shallot. Preheat small saucepan on medium 2–3 minutes. Place 1 teaspoon oil into pan, then add berries and shallots; cook 3–4 minutes until soft.
2. Stir in glaze, mustard, and red pepper; cook and stir 4–5 more minutes until thickened. Place sauce in food processor bowl (or blender); process until smooth.
3. Preheat large sauté pan on medium-high 2–3 minutes. Season steaks with steak seasoning (wash hands). Place remaining 1 tablespoon oil in pan, then add steaks; cook 4–5 minutes until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
4. Slice steaks; top with sauce and sprinkle with cheese, if using. Serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Ingredients

• 2 cups cherry (or grape) tomatoes
• 1 small shallot
• ¼ cup crumbled blue cheese
• 3 tablespoons blue cheese yogurt dressing
• 1 tablespoon balsamic glaze

Steps

1. Halve tomatoes and dice shallot; place both in salad bowl.
2. Add cheese and dressing; toss to coat. Drizzle with glaze and serve.