0.0 – 0 reviews • New York Strip Steak
| Level: |
Easy |
| Total: |
1 hr 10 min |
| Active: |
40 min |
| Yield: |
6 to 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for the grill
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 cup bourbon
- 1 1/2 cups blueberries
- 1 cup blackberries
- 1/4 cup ketchup
- 2 to 4 tablespoons packed dark brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon soy sauce
- 1 chipotle chile in adobo sauce, roughly chopped
- 2 sprigs fresh thyme
- Kosher salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 6 strip steaks (8 to 10 ounces each)
Instructions
- Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the shallot, garlic, cumin and coriander. Cook, stirring occasionally, until the shallot softens, about 3 minutes.
- Add the bourbon and cook until reduced by about half, about 1 minute. Add 1/2 cup water, the blueberries, blackberries, ketchup, 2 tablespoons brown sugar, the vinegar, soy sauce, chipotle, thyme sprigs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, stirring occasionally; cook until thickened, 20 to 25 minutes. Remove from the heat and stir in the butter. Season with salt and pepper; add the remaining 2 tablespoons brown sugar if the sauce is too tart.
- Meanwhile, preheat a grill to medium high. Oil the grill grates. Pat the steaks dry and season with salt and pepper. Grill until marked, 5 to 6 minutes per side for medium rare. Transfer to a plate and let rest 10 minutes.
- Pour any juices from the plate of steak into the sauce; loosen with water if needed. Serve the steak with the sauce.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
534 |
| Total Fat |
35 g |
| Saturated Fat |
13 g |
| Carbohydrates |
16 g |
| Dietary Fiber |
2 g |
| Sugar |
11 g |
| Protein |
34 g |
| Cholesterol |
145 mg |
| Sodium |
663 mg |
