We haven't had steak in awhile. With the cost of beef these days, it's not always the cheapest way to go.. and now with oil/gas prices going up, the cost is getting even more ridiculous, BUT, I was lucky to find some New York strips that were pretty dang cheap, so I thought, why not make something different for a change!
Actually, it gave me a good excuse to make a steak sauce :) And not just any steak sauce, but a nice tart and tangy steak sauce made with balsamic vinegar. I know that a good steak doesn't usually need a sauce - some even say it's sacrilegious to put sauce on steak - but my theory is... sure, it might not NEED it, but it if it's a good sauce (and this was a REALLY good sauce) what will it really hurt??
Grilled New York Strip with Balsamic Steak Sauce
Adapted from Food Network
- Serves 2 -
2 New York strip steaks
6-8 sprigs of fresh rosemary
salt and pepper
For the sauce -
6 Tablespoons balsamic vinegar
5 1/2 Tablespoons ketchup
2 Tablespoon honey
1 Tablespoon Worcestershire sauce
1 1/2 teaspoon Dijon mustard
1/8 teaspoon each: allspice, salt, pepper, granulated sugar
Rub both sides of the steak with a little olive oil and season a bit with pepper. Place rosemary sprigs on the steak and press them down a bit. Refrigerate for 2 hours.
To make the sauce, add all ingredients to a small sauce pan/pot and stir to combine. Heat over medium heat until it comes to a boil. Reduce heat and simmer, stirring occasionally, until sauce has thickened. Remove from heat and allow to cool.
Preheat grill to 400 degrees F. Clean and oil grill grates. Remove the rosemary sprigs from the steak and season with both sides with salt. Place on the grill and grill about 4-5 minutes per side or until the steak is done to your liking. Remove and allow to rest for 5 minutes. Serve with sauce. Enjoy!
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