- 1/3 cup lemon juice
- 1/3 cup Crisco® Vegetable Oil
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 4 (4 ounce) beef tenderloin or eye of round steaks, trimmed of fat
- Salt and coarsely ground black pepper
- Crisco® Original No-Stick Cooking Spray
- 1/2 cup Smucker's® Seedless Blackberry Jam
- 1/4 cup red wine vinegar
- 1/4 teaspoon onion powder
- 1/4 cup fresh or thawed frozen blackberries
- Mix lemon juice, oil, onion and garlic in large re-sealable plastic bag. Place steaks in marinade. Seal bag and refrigerate 6 to 24 hours, turning bag occasionally. When ready to cook, season steaks with salt and coarsely ground pepper. Discard marinade.
- Spray grill rack with no-stick cooking spray. Heat grill.
- Cook jam, vinegar and onion powder in small saucepan over medium heat until jam is melted, stirring constantly. Remove from heat.
- Place steaks on prepared grill. Cook 8 to 12 minutes or until desired doneness, turning once halfway through cooking time. To serve, top steaks with blackberry sauce. Sprinkle with fresh blackberries.