Rosemary-grilled New York Strip Steak with Caramelized Red Onion Jam

Steak on the grill is the ultimate classic, and for good reason: The rich, deep flavor of beef is perhaps the ideal foil for the smoky char of the grill. This simple, straightforward recipe adds a little aromatic rosemary and garlic to the mix, along with an easy but flavorful onion jam. The jam will last for 10 days, covered and refrigerated, so you might want to make a double batch during high grilling season; it’s great with pork and hamburgers as well as steak.

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Beef

Main Course

Ingredients

3 tablespoons roughly chopped fresh rosemary		1 head garlic
3 tablespoons olive oil		3 tablespoons olive oil, divided
1 garlic clove, peeled		2 medium red onions, peeled and thinly sliced
1 tablespoon kosher salt		Kosher salt and freshly cracked black pepper to taste
1 tablespoon freshly cracked black pepper		1/4 cup balsamic vinegar
4 boneless loin shell steaks, about 1 1/2 in (3–4 cm) thick, 12–14 oz (350–400 g) each		1 tablespoon dark brown sugar

directions

Total:

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1
For the jam: Heat the oven to 300°F (150°C); slice the top quarter off the head of garlic, set it on a sheet of foil and sprinkle with one tablespoon of the olive oil, salt, and pepper, then wrap and braise until soft (about 1 hour). Set it aside to cool. On the stove top, heat the rest of the olive oil in a large saute pan or skillet over medium heat until it is hot but not smoking. Add the onions, sprinkle with salt and pepper, and saute until the onions start to soften (about 5 minutes). Reduce the heat to low and continue to cook, stirring often, until the onions are well caramelized (20–30 minutes). Making sure the garlic is cool enough to handle, squeeze the flesh from each clove. Add the garlic to the onions, stirring to incorporate, then add the vinegar and brown sugar and mix well. Continue cooking until the mixture is sticky and thickens slightly (about 2 minutes more). Remove from the heat and set aside.
2
While the onions are cooking, build a multilevel fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is hot, you’re ready to cook.
3
Combine the rosemary, olive oil, garlic clove, and salt and pepper in a mortar and pestle or small, sturdy bowl and mash to a paste. Dry the steaks with paper towels, and rub them all over with the seasoning paste. Put the steaks on the grill over the hottest coals and sear them well (4–5 minutes per side). Slide the steaks over to the cooler part of the grill and continue to cook, turning once, until they are done to your liking (10–12 minutes more for rare). To check for doneness, poke the steaks with your finger to test their firmness; if you’re unsure, make a small cut in the thickest steak—it should be just slightly less done than you like it. Transfer the steaks to a serving platter and cover loosely with foil. Let them rest for 5–10 minutes before serving with the onion jam.

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Rosemary-grilled New York Strip Steak with Caramelized Red Onion Jam

Ingredients

directions