Grilled Steak and Onions with Rosemary-Balsamic Butter Sauce
A luxurious dish featuring perfectly grilled New York strip steaks paired with a medley of grilled onions, all topped with a rich rosemary-balsamic butter sauce. The combination of sweet caramelized onions and savory steak is elevated by the tangy-sweet balsamic reduction.
Ingredients
- •8 tablespoons butter
- •1 large shallot
- •½ cup balsamic vinegar
- •2 sprigs rosemary
- •2 pounds mixed onions
- •2 tablespoons olive oil
- •4 pieces New York strip steaks
- •2 tablespoons orange juice
Cooking Instructions
- 1.
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).
8 min
- 2.
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.
10 min
- 3.
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.
15 min
- 4.
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.
5 min