BALSAMIC-GLAZED STRIP STEAK
List of Ingredients
3/4 cup balsamic vinegar
1/2 cup olive oil
3 plump cloves garlic, chopped
4 ( 8-ounce) boneless strip steaks
Kosher salt
Freshly ground black pepper to taste
Fresh herb sprigs, such as rosemary, sage, thyme or parsley, for garnish
Recipe
Servings: 4
At least 2 1/2 hours (or up to 6 hours) before you plan to grill the
steaks,prepare the marinade: Combine the vinegar, oil and garlic in a
medium bowl. Place the steaks in a plastic bag or shallow dish, pour
the marinade over them and refrigerate. Turn occasionally to marinate
evenly.Fire up the grill for a two-level fire, with one side of the
fire built for high heat and one side built for medium heat. Remove
the steaks from the refrigerator and drain the marinade into a small,
nonreactive saucepan. Letthe steaks sit, uncovered, at room
temperature for about 30 minutes.While the steaks sit, bring the
marinade to a boil over medium heat and boil vigorously until reduced
to about 1/2 cup of syrupy liquid glaze. Blotdry the steaks and
sprinkle both sides with salt and pepper to taste. Grillthe steaks,
uncovered, over high heat for 2 1/2 to 3 minutes per side.Move the
steaks to medium heat, turning them again and continue grilling for 2
1/2 to 3 minutes per side for medium-rare doneness. Turn a minimum of
3 times, more often if juice begins to form on the surface. Brushthe
steaks on each side with the reduced glaze in the last few minutes of
cooking. If grilling on a covered grill, sear both sides of the meat
first on high heat, uncovered, for 3 minutes. Finish cooking with the
cover on over medium heat for 5 to 6 minutes, turning the steaks once
midway.Brush the steaks with glaze when you turn them and again when
they come off the grill. Serve the steaks hot, garnished with herbs.
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