Grilled Coulis-Marinated Steak

Jam moves from breakfast to dinner in this flavourful triple-duty marinade, basting and dipping sauce for your steak barbecue. Peach or apricot jam would be good substitutes for the marmalade and, if you use chutney, you can add fragrant spices and a touch of heat to the mix. To maximize tenderness, cook to medium-rare or medium doneness at most and carve into thin slices to serve.
Yield 4 Servings Prep. Time 5 min Marinating Time 480 min Cooking Time 10 min Total Time 495 min


Here are the following ingredients:

  • 1 cup (250 mL) steak sauce
  • ¼ cup (60 mL) orange marmalade (or jam or chutney)
  • 2 tbsp (30 mL) fruit juice
  • 1 tbsp (15 mL) Dijon mustard
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 1½ lb (750 g) Beef Inside Round Marinating Medallions, ¾ inch (2 cm) thick (about four 6-oz/175 g steaks)
  • Salt and fresh ground pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine steak sauce, orange marmalade, fruit juice, mustard, garlic and green onions in large sealable freezer bag. Transfer ¼ cup (60 mL) to a small bowl for basting and ¼ cup (60 mL) to another bowl for dipping sauce; cover and refrigerate both bowls. Pierce steaks all over with a fork. Add to bag, turning to coat; seal and refrigerate for 8 to 12 hours.

  2. Discard marinade from meat; pat steaks dry with paper towel. Season all over with salt and pepper to your taste. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C), brushing with reserved basting sauce, for 6 to 8 minutes for ¾-inch (2 cm) thick steaks, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads for medium-rare 145°F (63°C) at the least.

  3. Transfer to cutting board, cover with foil and let rest for 5 minutes. Cut into thin slices and serve with reserved dipping sauce.