Grilled Strip Steaks With Balsamic Onions Recipes

GRILLED STRIP STEAKS WITH BALSAMIC ONIONS

Steps:

• Heat closed medium-size contact grill for 5 minutes. In medium bowl, toss onion with dressing. Remove onion from dressing with tongs; place on grill. Reserve dressing in bowl. Close grill. Grill 4 minutes.
• Meanwhile, toss mushrooms with dressing in bowl. Add mushrooms to grill with onions. Close grill. Grill 2 to 4 minutes or until vegetables are tender. Remove vegetables from grill; cover to keep warm.
• Brush beef steaks with remaining dressing in bowl. Sprinkle both sides of steaks with salt, chili powder, garlic pepper and cumin. Place on grill. Close grill. Grill 3 to 5 minutes or until desired doneness. Serve onions and mushrooms with steaks.

NEW YORK STRIP STEAK WITH BALSAMIC REDUCTION

Steps:

• Make the Balsamic Reduction following these simple instructions.{Click Here} Place in refrigerator and let set.
• Next, remove 2 NY Strip Steaks from refrigerator and let sit for 5-10 minutes to take the chill off.
• Next, season both sides of the steak with 1/2 teaspoon of olive oil, salt, & pepper.
• Get grill ready to medium high heat. Grill each side for 3-5 minutes, for medium rare.
• Remove from grill and let sit for 2-3 minutes to let juices set then serve with a drizzle of Balsamic Reduction.
• This dish would be great served with the Wild Mushroom Risotto.

GRILLED STEAKS BALSAMICO

Steps:

• Place marinade ingredients in a blender or food processor; process until blended. Place steaks in a large resealable plastic bag. Pour marinade over steaks and turn to coat. Seal bag and marinate steaks in the refrigerator for at least 2 hours.
• Preheat a grill to medium heat.
• Remove steaks from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals. Grill steaks, covered, 10 to 14 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, to taste.
• Meanwhile, heat cheese in small saucepan over medium-low heat until melted, stirring frequently, about 2 to 4 minutes. Serve steaks with cheese sauce.

GRILLED STRIP STEAK

Steps:

• Preheat the grill to high. Brush the grill with a wire grill brush to remove any soot and fat on the grill grates. Wipe the grill grate with an oiled cloth to remove any bits of crud that were loosened by brushing.
• Remove the steaks from the refrigerator and let them come to room temperature. Season the steaks generously with salt and let sit for at least 15 minutes.
• Arrange the steaks on the hottest part of the grill until beautiful brown grill marks form, then rotate the steaks 90 degrees to create the crosshatch marks.
• Turn the steaks over and repeat the process. Once the grill marks have formed on the second side, move the steaks to a cooler part of the grill and let cook to the desired doneness. Cook about 5 to 6 minutes on each side for medium-rare.

GRILLED BALSAMIC ONIONS

Steps:

• Drizzle oil into vinegar very slowly, whisking until it is mixed well.
• Marinate onions in mixture for 3 hours.
• Grill the onions until browned, about 10 minutes per side, brushing frequently with marinade.

GRILLED STEAK AND ONIONS WITH ROSEMARY-BALSAMIC BUTTER SAUCE

Steps:

• Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
• Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.
• Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.
• Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.

PAN SEARED STEAKS WITH BALSAMIC ONIONS

Steps:

• Heat 2 tablespoons of the oil in a large heavy skillet over medium heat.
• Add onions & salt and cook, stirring often, until lightly browned, about 10 minutes. Transfer to a bowl. Wipe out skillet with paper towels.
• Add remaining oil to skillet & adjust flame to medium high.
• Pat steaks dry & add to oil. Leave them alone for for 4-5 minutes then flip & cook other side 3-4 minutes. Remove & wrap tightly in foil.
• Discard any remaining fat in skillet, return onions to pan & reduce temp to medium. Add garlic & cook 30 seconds.
• Add 1/2 cup vinegar, rosemary and brown sugar and cook, scraping up browned bits, until thick & syrupy, about 2 minutes.
• Unwrap steak & pour any accumulated juices in skillet along with remaining vinegar. Salt & pepper to taste.
• Slice steaks crosswise in 1/4 slices & serve topped with onions & sauce.

MARINATED STEAK WITH GRILLED ONIONS

Steps:

• Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.

GRILLED STRIP STEAKS WITH OLIVE-OREGANO RELISH

Steps:

• Prepare grill.
• Pit olives and coarsely chop. In a bowl stir together olives, onion, oregano, oil, pepper, and salt to taste. Pat steaks dry and season with salt and pepper. Grill steaks on an oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot oiled well-seasoned ridged grill pan over moderately high heat.) Serve steaks topped with relish.