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 All rights reserved.

RecID 6795

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