Additional Disclosure: This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however all opinions expressed are my own.
Every summer a little town in North Florida hosts a blueberry festival. It’s as small-town charm as you can possibly get, complete with a blueberry pancake breakfast that everyone, including your mom ’em them, looks forward to each year. That tiny breakfast kick-off goes through 700 lbs of blueberries, all donated by the local blueberry farmers. I’m ashamed to admit it, but before attending this festival for the first time as a child, I never knew you could do so much with blueberries. To me, blueberries were what you put in muffins, and that was about all anyone I knew did with them. But now, as an adult, I have learned to play with as many fresh ingredients and flavors as I can — I even combine blueberries with Sriracha Sauce and put it on steak!
I adore the sweet-heat that happens when you combine Sriracha Sauce with Fresh From Florida fruit. It keeps me constantly looking for new combinations and foods to put it on. My latest adventure meal was a Grilled Sirloin Steak with Sriracha Blueberry Sauce. It’s pretty amazing! Our first plate was a free-for-all of family flying around it begging for a bite! I tried to tell them that blueberries are Fresh From Florida, and in season here from now until summer, but they wouldn’t wait! Everyone was huddled around me like children in the strawberry field begging for more!
And my sauce, my husband now wants me to keep it handy for him 24/7, as he is now keeping his eyes out for the million ways he can eat it!
Grab this recipe AND my delicious Angel Food Cake
with Blueberry Cheesecake Filling below!
Grilled Steak with Sriracha Blueberry Sauce
- 2 Sirloin Steaks (or 4 Filets)
- 2 tbsp butter, melted
- 1 tbsp steak sauce
- 1 tbsp mustard
- 2 tbsp dry rub seasoning
- 1 pint Fresh From Florida blueberries
- 2/3 cup sugar
- 1/4 cup Sriracha Sauce
- 2 tbsp cornstarch
- 1-3 tbsp orange juice (or water)
- Aluminum Foil
Prepare marinade in large bowl by combining butter, steak sauce, and mustard. Coat steaks with marinade and allow to rest in the refrigerator for thirty minutes.
Start your grill.
Coat steaks liberally with dry rub and cook on the grill to your likeness. Totally cooking time shouldn’t be longer than ten minutes to reach an internal temperature of 140 degrees.
Remove steak from grill and wrap tightly in aluminum foil.
While steaks are resting, prepare the Sriracha Blueberry Sauce. Heat sugar and orange juice/water in a small saucepan. Add Sriracha Sauce and 1/2 pint of whole blueberries. Stir frequently until it begins to boil. Mash blueberries with a potato masher or immersion blender. Strain and *discard blueberry skins/pieces. Return blueberry mixture to the pot. Add cornstarch slurry, stir constantly until sauce begins to boil. Add remaining blueberries. Stir for 30 seconds and remove from heat.
Spoon Sriracha Blueberry Sauce over steaks and/or in a small dish and serve.
Tip: Keep blueberry skins/pieces and use them to prepare a compound butter! Just mix the pieces with softened butter, shape into a log, wrap in plastic wrap, and chill until firm.
Angel Food Cake with Blueberry Cheesecake Filling
- 1 Angel Food Cake (bundt), prepared
- 2 blocks/packs cream cheese
- 2/3 cup granulated sugar
- 2 tbsp Blueberry Preserves
- 1 pint Fresh From Florida Blueberries
Soften cream cheese in a bowl. Add granulated sugar and blueberry preserves, mix well until smooth. Fold in 1/2 pint fresh blueberries. Pour cheesecake filling into the center of your angel food cake, garnish with additional fresh blueberries. Cover and chill until ready to serve.
Serve cake with remaining Fresh From Florida Blueberries.
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