Steakhouse NY Strip Steak with Grilled Vidalia Onions and Tangy Steak Sauce
Ingredients:
For the sauce:
- 1 cup Bodega Elena de Mendoza Red Blend
- 2 tablespoons tamarind paste or chutney
- 2 tablespoons ketchup
- 1-2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 2 bay leaves
- Kosher salt and pepper
For the steak:
- 2 pounds NY Strip Steak (boneless) about 1 1/4 inch thick
- Sea salt and freshly ground pepper
- 1 clove garlic, smashed
- 1 tablespoon extra virgin olive oil
- 1 large Vidalia onion, sliced into 1/4 inch rounds
Method:
For the sauce:
1. Place the red wine, tamarind paste, ketchup, brown sugar, Worcestershire, thyme and bay leaves in a medium pot. Bring to a boil over medium high heat. Reduce heat and continue to cook, stirring occasionally until the sauce thickens and coats the back of a spoon, about 40 minutes. Discard thyme and bay leaves and season with salt and pepper. Allow the sauce to cool before serving.Note: This sauce can be made in advance and stored in the refrigerator for up to 2 weeks.
For the steak:
1. Season the steak on both sides with 1/2 teaspoon salt and pepper. Rub the smashed garlic all over the steak and let sit for 30 minutes at room temperature. Preheat a cast iron skillet over high heat. Sear the steak until a crust begins to form, about 7 minutes. Turn the steak over and cook, about 5 minutes more. Using tongs, turn the steak in the pan to cook both edges of the meat slightly, about 2 minutes.2. Transfer the steak to a cutting board and let rest for 10 minutes before slicing. Meanwhile, heat the olive oil in the skillet over medium high heat. Add the onions and cook, turning once, until golden brown, about 3 minutes per side. Transfer the onions to the cutting board and sprinkle with salt and pepper to taste. Slice the steak into 1/4 inch slices and serve with onions and steak sauce.
Serves: 4-6
Active Time: 40 minutes
Total Time: 1 hour, 50 minutes