Grilled New York Strip With Chocolate Merlot Sauce Recipes

Steps:

• To cook the sweet potatoes: Place them in a medium saucepot and cover with water. Bring the water to a simmer over medium heat. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes and place them into a food processor. Add the butter and maple syrup and process until smooth and creamy. (The sweet potatoes can also be mashed by hand.) Transfer to a bowl and keep warm or cool and reheat.
• To make the sauce: Combine the broth and wine in a saucepan. Bring to a simmer over medium heat then reduce by one third. Meanwhile, in a small bowl whisk the cornstarch with 1/4 cup water until smooth. Whisk the cornstarch mixture into the simmering sauce. Continue whisking until the sauce thickens. Season with salt and pepper and keep warm over low heat.
• To cook the pork: Heat a cast iron skillet or grill pan over high heat. Season the pork with salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes.
• Arrange sweet potatoes and pork chops on 2 plates. Spoon sauce around the chops and serve.

Steps:

• In a medium saucepan, heat oil over medium-high heat.
• Add onions, garlic and jalapeno, saute until soft, about 5 minutes.
• Add Merlot to pan, (away from flame) Reduce wine by half over high heat.
• Reduce heat to low and stir in soup mix and chocolate. Stir until smooth.
• Keep warm on very low heat until ready to serve.
• Preheat grill or broiler to high heat. Season steaks with taco seasoning Grill or broil to desired doneness.
• Serve steaks with chocolate Merlot sauce.

Steps:

• Season the steaks liberally with salt and 5-peppercorn mix. On a hot grill, mark the steaks and cook each side about 4 to 5 minutes. I prefer medium rare, which takes about 8 minutes total. Make sure to let the steaks rest after grilling for about 3 minutes to let the meat relax.
• For the mustard oil: In a bowl, whisk mustard, turmeric and salt with water to form a paste. Whisk in oil and let stand overnight. Mixture will separate, don't re-mix before using, you want to use the clear flavored oil off the top.
• For the shallot sauce: In a 1 quart stainless steel saucepan, add 1 tablespoon of butter and caramelize the shallots. Season. Add the red wine and reduce until almost dry. Add the mustard and saute for 2 minutes then add the cream. Heat the cream until hot, but not boiling. Pour into a blender and blend at high speed. Add the remaining butter and check for seasoning. Keep warm in a water bath.
• For the gratin: Pre-heat the oven to 325 degrees. In a large bowl, mix everything together. Taste the cream for proper seasoning. Dump contents in a baking dish with at least a 2-inch lip. Make sure the cream covers the mixture. Bake in oven for 30 minutes, then stir well. Bake another 45 minutes until cream is thickened and potatoes are soft.
• Cut the gratin with a ring mold and place in the center of a plate. Spoon shallot-pommery sauce around the gratin. Slice the steak and encircle the gratin. Garnish with crispy onions and mustard oil.

Steps:

• Preheat grill to high. Season steaks with salt and pepper and drizzle with olive oil.
• Toss the mushroom caps in 2 tablespoons olive oil and season with salt and freshly ground black pepper. Place the steaks on the hottest part of the grill. Place smaller mushrooms around the edges of the grill. Cook the steak for 4 minutes on each side for medium rare, 8 minutes on each side for well done. Cook the portobellos for 2 minutes on each side, and the shiitakes for about 1 to 2 minutes on each side.
• Coat your onion slices, asparagus, tomatoes and jalapenos in 2 tablespoons olive oil. Season with salt and pepper. Add to the hot grill. Cook the asparagus, onion slices and tomatoes for 4 minutes on each side. Remove from the grill.
• Remove charred loose rings from the onion rounds and place into the blender. Remove the skins and seeds from the tomatoes, and disgard. Add tomatoes to the blender. Remove the skin and the seeds from the jalapenos and discard. Mince the jalapenos and add to the blender. Finally add the basil leaves, olive oil and balsamic vinegar to the blender and pulse until chunky.
• Slice the steak and portobellos on a bias. Serve on a platter with the asparagus, shiitakes and tomato salsa. Drizzle with extra-virgin olive oil and balsamic vinegar.

Steps:

• In a saucepan, combine spaghetti sauce, wine, broth, pumpkin pie spice, chocolate and red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 30 minutes.
• Season the steak generously on both sides with salt and pepper, patting the seasoning into the meat.
• Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add vegetable oil. When melted, add the steaks and cook until seared and well-crusted on 1 side, about 4 minutes. Add 1 tablespoon of butter to first side of steaks. Turn, add 1 tablespoon of butter to the other side of the steaks and cook 3 minutes more for medium-rare, and 4 minutes more for medium. Remove from the heat and let steaks rest for 5 minutes before slicing.
• Slice steaks, place on plates, and spoon sauce over.

Steps:

• Heat half the oil in a large skillet over medium-high heat. Season 2 steaks with 3/4 teaspoon salt and some pepper. Cook until deep golden brown and an instant-read thermometer inserted into the center reaches 130 degrees, about 4 minutes per side. Transfer to a platter, and tent with foil. Repeat with remaining oil and steaks. Let steaks rest in a 250 degree oven.
• Reduce heat to medium, and add wine to skillet. Cook until almost completely reduced, about 5 minutes. Add beef stock, and cook until reduced to 1/4 cup, about 2 1/2 minutes. Reduce heat to low, and whisk in butter (1 piece at a time) and mustard. Stir in any juices from the platter, and season with salt and pepper. Spoon sauce over steaks.

Steps:

• Trim all excess fat off steaks to prevent flare ups.
• Preheat gas or charcoal grill to high heat. Approximatley 400 degrees.
• Place Steaks over direct heat for 1 1/2 minutes then turn 90 degrees -- do not turn the steaks over yet.
• After 1 1/2 minutes turn the steaks over and let cook for another 1 1/2 minutes, turn 90 degrees let cook for a final 1 1/2 minutes.
• Remove from grill, let rest for 3 to 5 minutes and serve.

Steps:

• Sprinkle steaks on both sides with salt and 2 teaspoons pepper; press to adhere. Heat oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium. Transfer steaks to 2 plates (do not clean skillet). Add 1 tablespoon butter to pan. Add mushrooms and shallot; sauté 2 minutes. Add wine and thyme and boil until wine is reduced by half, about 2 minutes. Remove from heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Season sauce with salt and pepper. Pour over steaks.

Steps:

• Heat 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Sprinkle steaks with salt and pepper. Add 3 steaks to each skillet; cook about 4 minutes per side for medium-rare. Transfer to platter; top each with 1 cheese wedge. Tent with foil to keep warm.
• Pour off drippings from 1 skillet; add wine to skillet and boil over high heat until reduced to generous 1/2 cup, scraping up browned bits, about 5 minutes. Remove from heat; add butter and stir until melted. Mix in parsley and chopped chives. Season with salt and pepper. Pour over steaks. Garnish with whole chives.