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Sweetheart Steaks

Sweetheart Steaks
"I created this recipe when I was planning a steak dinner and wanted a barbecue sauce to go with it. Try the sauce on pork and chicken," says Dolores Jensen of Arnold, Missouri.
2 ServingsPrep: 10 min. Cook: 50 min.

Ingredients

  • 3 tablespoons Catalina salad dressing
  • 3 tablespoons honey
  • 3 tablespoons apricot preserves
  • 3 tablespoons grape jelly
  • 2 tablespoons minced chives
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 3 garlic cloves, minced
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 2 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)

Directions

  • In a small saucepan, combine the first 15 ingredients. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 30 minutes; stirring
  • occasionally. Set aside 1/4 cup sauce for serving and keep warm.
  • Place steaks on a broiler pan; top with some of the remaining sauce.
  • Broil 4-6 in. from the heat for 10-16 minutes on each side or until
  • meat reaches desired doneness (for medium-rare, a meat thermometer
© Taste of Home 2013

2 of 2

Sweetheart Steaks (continued)

Directions (continued)

  • should read 145°; medium, 160°; well-done, 170°),
  • basting occasionally with remaining sauce. Serve with reserved
  • sauce. Yield: 2 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013