- 4 local beef steaks
- salt and pepper, to taste
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- ½ cup currant preserves or jelly (we used Fish Lake Organics)
- ½ tablespoon fresh rosemary, chopped
- 1 tablespoon honey
- 1 teaspoon lemon juice
Heat the grill and prepare the steaks with salt and pepper. Cook to desired doneness. Allow to rest for 10 minutes.
Place the olive oil and garlic in a sauté pan. Cook over medium heat for 1–2 minutes, until the garlic begins to soften. Add the preserves, rosemary, honey and lemon juice. Whisk the mixture together and allow to cook until it begins to thicken. Add salt and pepper to taste. Strain the sauce and pour over the cooked steaks.
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