Grilled Steak with Rosemary Balsamic Butter Sauce
Serves: 4 servings
- 8 tablespoons (1 stick) chilled unsalted butter, divided
- 1 large shallot, minced
- ½ cup balsamic vinegar
- 2 large fresh rosemary sprigs
- 2 pounds mixed onions, shallots, leeks, and green onions
- 2 tablespoons olive oil
- 4 (1¼-inch-thick) New York strip steaks (each about 6 ounces)
- 2 tablespoons orange juice
- Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to ½ cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).
- Prepare barbecue (medium-high heat). Peel onions, then cut into ½-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.
- Sprinkle steaks with salt and pepper. Grill onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.
- Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions.