Recipe printed from Jenn's Food Journey, adapted from Food Network
- Serves 2 -
2 New York strip steaks
6-8 sprigs of fresh rosemary
salt and pepper
For the sauce -
6 Tablespoons balsamic vinegar
5 1/2 Tablespoons ketchup
2 Tablespoon honey
1 Tablespoon Worcestershire sauce
1 1/2 teaspoon Dijon mustard
1/8 teaspoon each: allspice, salt, pepper, granulated sugar
Rub both sides of the steak with a little olive oil and season a bit with pepper. Place rosemary sprigs on the steak and press them down a bit. Refrigerate for 2 hours.
To make the sauce, add all ingredients to a small sauce pan/pot and stir to combine. Heat over medium heat until it comes to a boil. Reduce heat and simmer, stirring occasionally, until sauce has thickened. Remove from heat and allow to cool.
Preheat grill to 400 degrees F. Clean and oil grill grates. Remove the rosemary sprigs from the steak and season with both sides with salt. Place on the grill and grill about 4-5 minutes per side or until the steak is done to your liking. Remove and allow to rest for 5 minutes. Serve with sauce. Enjoy!