Strip Steaks With Onion Marmalade
This recipe brings together tender New York strip steaks with a rich garlic butter baste, perfectly complemented by a sweet and tangy red onion marmalade. The caramelized onions add a depth of flavor that pairs beautifully with the juicy steaks. A touch of red wine vinegar and fresh herbs elevate the dish, making it a satisfying and flavorful meal for any occasion.
— Constant Cookbook
Ingredients
- 2 olive oil
- 3 medium red onions, thinly sliced
- 1/4 sugar
- 4 garlic cloves, smashed
- 1/3 red wine vinegar
- 1 fresh thyme leaves
- Kosher salt
- 4 garlic cloves, lightly crushed
- 1/2 (1 stick) unsalted butter
- 1/2 crushed red pepper flakes
- 1 bunch thyme
- 1/2 bunch sage
- 4 1-inch-thick New York strip steaks (about 3 pounds total), room temperature
- 1 (click for recipe)
Instructions
- Heat oil in a large skillet over medium heat. Add onions and sugar and cook, stirring occasionally, until onions are deeply caramelized, 35-45 minutes.
- Add garlic, vinegar, thyme, and 1/4 cup water. Simmer, stirring occasionally, until juices thicken, about 3 minutes. Season with salt. Discard garlic.
- Cook garlic, butter, and red pepper flakes in a small saucepan over medium heat until butter is melted. Remove from heat and let garlic butter stand at room temperature 1 hour to let flavors infuse.
- Prepare grill for high heat. Using kitchen twine, tie thyme and sage sprigs around the end of the handle of a wooden spoon to make an herb brush. Reheat garlic butter just until melted.
- Season steaks with four seasons blend. Grill steaks, turning about every 2 minutes and using herb brush to baste steaks with garlic butter occasionally, 8-10 minutes total for medium-rare.
- Let steaks rest 10 minutes. Slice steaks and serve with onion marmalade.
- DO AHEAD: Marmalade can be made 1 week ahead. Cover and chill. Stir in water by tablespoonfuls if needed to loosen.
Yield
6 servings
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