Grilled New York Strip Steaks in Blackberry Gastrique
This impressive steak recipe features a flavorful reduction of vinegar and honey infused with fresh blackberries. Tip: Don’t want to heat up the grill? Follow these steps to make a perfectly seared steak using a cast iron skillet.
Recipe - RICHFIELD
Grilled New York Strip Steaks in Blackberry Gastrique
Prep Time60 Minutes
Servings4
Cook Time35 Minutes
Ingredients
2 (10 ounce) boneless New York Strip Steaks (1 inch thick)
2 teaspoons L&B Minnesota Steak Seasoning
1/4 cup Honey
1/4 cup white organic balsamic vinegar
1 1/2 cups fresh blackberries, divided
1 teaspoon finely chopped parsley, optional
Directions
- Season both sides of the steaks with steak seasoning and wrap in plastic wrap. Chill for 1 hour.
- Heat grill to high. While grill is heating, make the gastrique. Place the honey in a medium sauce pan and cook over medium-low heat, stirring constantly until it turns dark amber in color, about 3 to 5 minutes. Honey will froth and bubble so be careful not to let it boil over.
- Add the vinegar and 1 cup blackberries and continue cooking on medium-low to low heat until the mixture has reduced to a syrupy consistency, about 12 minutes.
- Put gastrique through a fine mesh strainer, mashing berries with a spoon to strain out the blackberry seeds and press as much of the berries through the sieve as possible. Discard seeds.
- Place the steaks on the grill and cook until golden brown and slightly charred, 3 to 4 minutes.
- Turn the steaks over and continue to grill 3 to 4 minutes for medium-rare (an internal temperature of 135 F), 4 to 6 minutes for medium (140 F) or 7 to 9 minutes for medium-well (150 F).
- Remove steaks from grill and let rest for 5 minutes. Divide gastrique between steaks and drizzle across the top of each steak. Garnish with remaining berries and chopped parsley.
60 minutes
Prep Time
35 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Grass Fed Beef Boneless New York Strip Steak, 10 Ounce
$21.99$2.20/oz
L&B Minnesota Steak Seasoning, 2.7 Ounce
$6.99$2.59/oz
L&B Pure Honey, 16 Ounce
$7.49$0.47/oz
Alessi White Balsamic Vinegar, 8.5 Ounce
$5.19$0.61/oz
Driscoll's Blackberries, 6 Ounce
2/$7 Huge Deal
$3.50 was $4.99$0.58/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
Directions
- Season both sides of the steaks with steak seasoning and wrap in plastic wrap. Chill for 1 hour.
- Heat grill to high. While grill is heating, make the gastrique. Place the honey in a medium sauce pan and cook over medium-low heat, stirring constantly until it turns dark amber in color, about 3 to 5 minutes. Honey will froth and bubble so be careful not to let it boil over.
- Add the vinegar and 1 cup blackberries and continue cooking on medium-low to low heat until the mixture has reduced to a syrupy consistency, about 12 minutes.
- Put gastrique through a fine mesh strainer, mashing berries with a spoon to strain out the blackberry seeds and press as much of the berries through the sieve as possible. Discard seeds.
- Place the steaks on the grill and cook until golden brown and slightly charred, 3 to 4 minutes.
- Turn the steaks over and continue to grill 3 to 4 minutes for medium-rare (an internal temperature of 135 F), 4 to 6 minutes for medium (140 F) or 7 to 9 minutes for medium-well (150 F).
- Remove steaks from grill and let rest for 5 minutes. Divide gastrique between steaks and drizzle across the top of each steak. Garnish with remaining berries and chopped parsley.