Oregon Fruit presents The Queen of Tarts

6 Thick cut top sirloin steaks (or any cut you like)

Coarse Sea Salt

Coarse Black Pepper

Montreal Steak Seasoning

Olive Oil

Drizzle olive oil on the steaks and sprinkle seasonings. Rub the steaks all over and let stand to become room temp while your grill is heating up and you make the glaze.

8oz bleu cheese crumbles

Berry Glaze

1 can Oregon Fruit Blueberries, drain and reserve syrup

1 can Oregon Fruit Raspberries, drain and reserve syrup

1 can Oregon Fruit Blackberries, drain and reserve syrup

½ cup of the combined reserved syrup (use the rest to make popsicles or add to sparkling water for a refreshing beverage)

1 ½ cups good red wine-(I used an Italian blend but any big red wine will work-Cab, Pinot, Zin)

3 Tbs. cornstarch

Add the red wine to a saucepan over medium heat and reduce by half.  Whisk the cornstarch into the reserved syrup and add to the wine cooking until thickened and clear. Remove from heat and fold in the berries.  Keep warm.

Seer the steak on a hot grill and then cook to desired doneness.

To serve, top with berry glaze and 1 ½ ounces of bleu cheese crumbles per steak.

Variation: Use 1 can Oregon Berry Combo, drained and reserve syrup.  Use 1 cup wine, 1 ½ Tbs cornstarch and the syrup from one can. This will top 4 steaks.