Grilled New York Strip With Chocolate Merlot Sauce Recipes
GRILLED SPICY NEW YORK STRIP STEAK WITH CHOCOLATE MERLOT SAUCE
Make and share this Grilled Spicy New York Strip Steak With Chocolate Merlot Sauce recipe from Food.com.
Provided by Grannydragon
Categories Meat
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat oil over medium-high heat.
- Add onions, garlic and jalapeno, saute until soft, about 5 minutes.
- Add Merlot to pan, (away from flame) Reduce wine by half over high heat.
- Reduce heat to low and stir in soup mix and chocolate. Stir until smooth.
- Keep warm on very low heat until ready to serve.
- Preheat grill or broiler to high heat. Season steaks with taco seasoning Grill or broil to desired doneness.
- Serve steaks with chocolate Merlot sauce.
Nutrition Facts : Calories 558.5, Fat 27.5, SaturatedFat 9.3, Cholesterol 107.7, Sodium 807.9, Carbohydrate 16.4, Fiber 2.4, Sugar 4.9, Protein 28.7
BEER MARINATED GRILLED NEW YORK STRIP STEAKS WITH PEPPER SAUCE
Plan ahead the steaks need to marinate for 24 hours. The peppercorn sauce can be made up to 2 hours in advance before using. Measure out 1-1/2 tablespoons of peppercorns before crushing. If you prefer a thick pepper sauce then thicken it up with a little flour/cold water paste and simmer for a minute or so to thicken.
Provided by Kittencalrecipezazz
Categories Steak
Time P1DT8m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Place the striploin steaks in a large shallow baking dish and prick holes in the beef all over and both sides using a fork.
- In a bowl whisk together beer, brown sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and cayenne pepper or Tabasco; pour the marinade over the beef, turning the beef over to coat well on both sides.
- Cover and refrigerate 24 hours.
- For the peppercorn sauce; bring the wine, shallot and crushed peppercorns to a boil in a medium saucepan; simmer until the mixture is reduced by half (about 6 minutes).
- Add in the chicken stock and beef broth; boil until reduced to 2 cups (about 20 minutes).
- Add in whipping cream and cook until the sauce coats the spoon (about 6-7 minutes).
- Remove the steaks for the marinade and let sit out for 45 minutes at room temperature before grilling, the longer the better, (this is important to relax the meat fibers, it makes for a more tender juicy steak!).
- Prepare the grill to medium-high heat.
- Season the steaks with salt and pepper.
- Grill to desired doneness (about 4 minutes per side for medium-rare).
- Transfer the sauce to plates and drizzle with sauce.
- DELICIOUS!
Nutrition Facts : Calories 1081.7, Fat 69.9, SaturatedFat 27.3, Cholesterol 302.7, Sodium 786, Carbohydrate 28.5, Fiber 1, Sugar 19.6, Protein 74
GRILLED NEW YORK STRIP STEAK
Have you ever wondered...How do I get those perfect diamond grill marks on my steak, slightly crispy texture on the outside, and pink and juicy on the inside. Well it's simple. Salt and Rest. Bring the steaks to room temperature (about 20 to 30 minutes). If you put the steaks on the grill while they are cold they will cool the grill down quickly and you won't get a good sear... and that means no good grill marks. Don't salt the meat while it is cold or the salt will absorb the moisture from the meat and cause it to steam rather than sear on the grill. So after the meat has reached room temperature, then salt and pepper it and let it rest an additional 5 minutes at least. After grilling the steaks to your liking let them rest again for 5 minutes or so. If done right you will be a hit at the dinner table. Happy Cooking.
Provided by Chef Bevier
Categories Steak
Time 46m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Trim all excess fat off steaks to prevent flare ups.
- Preheat gas or charcoal grill to high heat. Approximatley 400 degrees.
- Place Steaks over direct heat for 1 1/2 minutes then turn 90 degrees -- do not turn the steaks over yet.
- After 1 1/2 minutes turn the steaks over and let cook for another 1 1/2 minutes, turn 90 degrees let cook for a final 1 1/2 minutes.
- Remove from grill, let rest for 3 to 5 minutes and serve.
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