- 4
Ingredients
- Onion Jam:
- 2 tablespoons bacon drippings
- 3 Vidalia onions, peeled, halved, sliced 1/4-inch thick
- 2 cloves garlic, finely chopped
- 1 jalapeno chile, finely diced
- 1/2 cup red wine
- 1/4 cup red wine vinegar
- 2 tablespoons creme de cassis
- 2 tablespoons grenadine
- Honey, to taste
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- Grilled NY Strip:
- 2 tablespoons kosher salt
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon finely chopped fresh thyme leaves
- Canola oil
- 4 NY Strip steaks (12-ounces each) removed from the refrigerator 20 minutes before grilling
- 3/4 pound wedge blue cheese, room temperature
- 2 to 3 tablespoons heavy cream
- Handful parsley sprigs
Preparation
Step 1
Onion Jam:
Heat grill to high. Heat a cast iron skillet until hot, but not smoking. Add the drippings, heat, and then the onions, garlic, jalapeno, wine, vinegar, cassis, grenadine and salt and pepper and cook, stirring occasionally, until the liquid mixture is thickened and jam-like, about 20 minutes. Taste and season with honey, salt and pepper. Stir in the parsley, transfer to a bowl and let cool to room temperature.
Steak:
Heat the grill to high. Mix together the salt, pepper and thyme in a small bowl. Brush the steaks with oil on both sides and season with the salt mixture. Grill steaks until golden brown and slightly charred on both sides and cooked to medium-rare doneness.
Just before the steaks are done, use a fork to mash the cheese with some of the cream, so that it is chunky but a bit creamy. Mound some on each steak, and let melt very briefly, so the steaks don't overcook. Remove to a platter and let rest 5 minutes before serving. Top with onion jam & parsley sprigs.