Grilled Texas Strip Steak with Paulo Red Onion Marmalade
- 6 cloves garlic, chopped and divided
- 1/4 cup olive oil, divided
- 3 sprigs fresh rosemary, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 strip steak (10 ounces)
- 1 medium red onion, thinly sliced
- 2 shallots, chopped
- 1/2 cup red wine (Messina Hof Private Reserve Merlot)
- 2 cups red wine vinegar
- 3 tablespoons corn syrup
- 1/8 cup brown sugar, packed
In a bowl, combine 3 cloves garlic, 2 tablespoons olive oil, 1 sprig rosemary, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add the strip steak; set aside.
In a medium-size sauté pan, heat 2 tablespoons olive oil. Add the remaining garlic, red onion and shallots and sauté until tender, being careful not to burn. Add the wine, vinegar, 1 sprig rosemary and corn syrup. Simmer on medium heat until the mixture reduces and thickens. the Add remaining salt, freshly ground black pepper and brown sugar, stirring until dissolved; remove the rosemary.
Place the steak on a hot grill, grilling 3 minutes on each side, or until desired doneness.
Top with the onion mixture, garnish with rosemary.
Recipe reprinted by permission of txbeef.org. All rights reserved.
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